APPLE CIDER DOUGHNUT HOLES

APPLE CIDER DOUGHNUT HOLES

Rachel Ray Magazine October 2013

Makes about 2 1/2 dozen
Prep: 20 minutes
Cook: 15 minutes

In a small saucepan,boil the cider until reduced to 2/3 C, 6-8 minutes.  Add butter adn stir until melted; remove from teh heat and let cool.  Whisk the egg.
In a large bowl, whisk the flour, 6T sugar, baking powder, 1/2 t cinnamon and the salt.  Stir in the cider mixture until just blended.
IN a medium bowl, whisk the remaining 10T sugar and 1 1/2 t cinnamon.
In a large saucepan, heat the oil until a deep-fry thermometer registers 340 degrees.  LIne baking sheet with paper towels.
When oil it hot, drop 5 or 6 T-sized scoops of dough into the oil.  Fry, turning, until browned and cooked through, about 2 minutes per batch.  Transfer the doughnut holes to the baking sheet and let cool.  Toss with the cinnamon and sugar.

ITALIAN BREAD BOWLS

ITALIAN BREAD BOWLS

Makes 6-8 bowls

1 1/2 T active dry yeast
2 1/2 C warm water
2t salt
2T oil
7C flour
1T cornmeal

In large bowl dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well.  Stir in the remaining flour, 1/2 C at a time, beating well after each addition until a soft but not sticky dough is formed.  You may not need to use all 7C of flour.  This bread bowl needs to be a bit firmer than a roll/bread dough.

When the dough as pulled together,  turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.  Punch dough down, and divide into 6-8 equal portions.  Shape each portion into a round ball/cylinder -- you want the dough to rise up more than out.
Place loaves on a lightly greased baking sheet sprinkled with cornmeal.  If desired, slash the top surface of the bread bowl several times with a sharp knife.   Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees.  Bake in preheated oven for 15-18 minutes until golden brown and baked through.

SWISS CHARD GRATIN

• SWISS CHARD GRATIN
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• 3 large bunches Swiss chard, leaves and stems separated and chopped
• 2 tablespoons butter
• 1 large shallot, chopped
• 1 1/4 cups heavy cream
• 1 pinch freshly grated or ground nutmeg
• 1 cup (4 oz.) grated Havarti or Muenster cheese
• 1 1/2 cups torn white bread (with crust)
• Salt and pepper
• 
  

1. Preheat the oven to 400 degrees . In a large pot of boiling salted water, cook the chard stems until crisp-tender, 4 minutes. Add the leaves; cook until wilted, 5 to 10 seconds. Drain; let cool. Squeeze out excess liquid; transfer to a shallow 2-qt. baking dish, separating clumps.
2. In a saucepan, melt 1/2 tbsp. butter over medium. Add the shallot; cook, stirring, until soft, 2 minutes. Add the cream and nutmeg; stir until mixture starts to boil. Add all but 2 tbsp. cheese. Stir until melted; pour over the chard.
3. In a saucepan, melt the remaining 1 1/2 tbsp. butter. In a bowl, toss the bread and butter; season. Scatter the bread and remaining cheese over the chard. Bake 20 minutes.

MARBLE RYE AND APPLE STUFFING

• MARBLE RYE AND APPLE STUFFING
• 1 1 pound loaf  marble rye bread cut into 3/4-inch cubes (about 10 cups)
• 1 stick (4 oz.) butter
• 2 large leeks, white and pale-green parts only, chopped
• 2 large ribs celery, chopped
• 5 bay leaves
• 1 teaspoon chopped fresh rosemary
• 2 large apples (1 lb.), cored and chopped
• 3 cups low-sodium chicken broth
• 2 eggs
• Salt and pepper

1. Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees .
2. In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves.
3. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine.
4. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes