Anyone in the mood for a delicious treat that might be a bit less calories then the doughnuts I posted earlier this week? Try this out, hot off the press from our chefs in the kitchen!
Banana Marscapone Ice Cream
Place Bananas in freezer for 2-3 hours or overnight. In a food processor place 4 frozen bananas, one container of Marscapone cheese, 1/2 - 1 cup of confectioners sugar (to taste) 1 meyer lemon or regular lemon, and 1 tsp of vanilla extract. Pulse until Banana is blended. Mix until all ingredients are smooth. Freeze for one hour.
Place ice cream in between Brownies for a Brownie Banana Ice Cream Sandwich or serve on pound cake or just plain works too. Less calories and less fat then ice cream. It's awesome!
Part of summer in Chester County is going to a local fair, eating a few things we would never admit to eating, and knowing the smell of freshly baked Goshen Fair Doughnuts! Think about the line of people waiting for doughnuts, and the worst part is during that wait, you crave them so badly from the smell of them being made, it makes you buy more to take home, so now instead of a few to enjoy at the fair with your family you buy 2 dozen thinking you will give some to neighbors, family, but we all know that never happens.
For those of you who forgot, the fair at Goshen Fire Company is this entire week 6pm-?? So go out and support one of our local fire companies. Even if you don't live in Goshen, remember if you live anywhere in this area and have a fire, more then your local company comes out, and Goshen might just be one of those companies that comes to your rescue!
Here is my third and final YUM recipe.. for those of you checking in late, YUM is my own personal nickname for cinnamon. This recipe also was found on www.kitchendaily.com
Cinnamon Sugared Doughnut Holes with Green Apple Compote
Ingredients: 1 stick unsalted butter 1/4 cup superfine sugar 1/2 cup cold water pinch kosher salt 1 cup flour 4 medium eggs 3/4 gallon peanut or vegetable oil, for deep-frying 1 cup superfine sugar 2 teaspoons ground cinnamon
FOR COMPOTE: 1 tablespoon unsalted butter 6 large Golden Delicious apples 2 tablespoons Calvados 2 tablespoons lemon juice 1/2 cup water 1/3 cup superfine sugar 1 vanilla bean, split in half and scraped 1/2 teaspoon ground cinnamon
Directions
Prepare cinnamon sugar by combing sugar and cinnamon in a flat, rimmed dish and mix well with a fork.
Prepare dough by combining butter, sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished.
To fry, heat oil in a heavy based pot (like a dutch oven) to 365 degrees F. Using a 2-inch ice cream scoop, carefully drop a few balls at a time into the oil. Work in batches so as to not overcrowd the pot. Cook until golden and puffy – about 6 minutes. Use a mesh strainer or slotted metal spoon to remove from oil and place directly onto dish of cinnamon sugar. Roll around to coat evenly all over. Serve doughnuts warm with apple compote.
FOR GREEN APPLE COMPOTE:
1. Peel apples, remove core and cut into a small 1/2 inch cubes. Set a large sauté pan over high heat and add butter and apple cubes. Sauté for 2-3 minutes so you get a little color on the apple. Remove pan from heat and carefully add Calvados (be careful as it may flare up if you are using an open gas flame i.e. flambé).
Return the pan to the heat and add remaining ingredients. Cook for 8-10 minutes until apples are very tender. Remove from heat and refrigerate for up to 3 days if not using immediately. Serve warm or room temperature with cinnamon sugared doughnuts
Well now when you get that urge, you make a substitute for those Goshen doughnuts!
Day 2 of my YUM recipes! This recipe reminds me of autumn, so might be something that you want to preview for your fall parties! Another recipe that I found on www.kitchendaily.com Tomorrows recipe will be a tribute to Goshen Fair's Famous Doughnuts!!
Roasted Butternut Squash Soup with "YUM" (Cinnamon) Crema serves 4
Soup Ingredients:
2 1/2 pounds peeled and cubed butternut squash (approx 2 large squash)
1/2 medium yellow onion, diced
1/4 cup extra virgin olive oil
2 stems fresh thyme
1 teaspoon kosher salt
4-6 turns Freshly ground black pepper
1 cinnamon stick
1 quart low-sodium chicken stock (use vegetable stock to make a vegetarian recipe)
Cinnamon Crema Ingredients:
1 cup sour cream
2 tablespoons honey
1/4 teaspoon ground cinnamon
2-3 turns Freshly ground black pepper
Directions: Set a large heavy based pot or dutch oven over medium heat and add oil, thyme and cinnamon stick. As the oil heats up, the cinnamon stick will unfurl and infuse the oil.
Add squash to the pot along with diced onion and saute for 7-8 minutes until you have a little caramelization on the squash. Season with salt and pepper.
Pour in chicken stock, bring to a boil, then reduce to a simmer and cook for 20 minutes until squash is very tender. Discard cinnamon stick and thyme stems then puree within a blender (use an immersion blender if you have one). Give it a final taste and season it once more with salt and pepper to taste.
Meanwhile in a small mixing bowl, combine sour cream, honey, cinnamon, and black pepper. Stir well with a whisk. Serve soup in a shallow bowl, with a spoonful of Crema swirled into each. Garnish with fresh thyme buds, a splash of olive oil and a sprinkle of cinnamon if desired.
~Enjoy~
Autumn is on it's way!
Tomorrow's recipe will be in honor of Goshen Fair Doughnuts!! Stay tuned!! ~Ally Wilson www.thebistroatourtown.com
