FRIED PASTRIES WITH WINE SYRUP
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.
- Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.
- Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.
FRIED PASTRIES WITH BROWN SUGAR SYRUP
_Hojuelas de Harina con Miel de Pilón_ Active time: 1 hr Start to finish: 1 1/2 hr
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved. Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes. Cool syrup, then discard cinnamon sticks and zest.
- Whisk together flour, salt, and baking powder in a bowl. Add hot water, stirring until a soft dough forms. Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking. Form dough into a ball and let stand, covered with plastic wrap, 30 minutes.
- Cut dough into 12 equal pieces and roll each into a small ball. Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking. Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour.
- Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer. Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total. Transfer with tongs to paper towels to drain. Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each.
- Serve fried pastries drizzled with syrup.
BROWN-SUGAR BANANAS
A spoonful of these sliced brown-sugar bananas are the perfect topping for a warm plate of buttermilk waffles.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together honey, brown sugar, and 2 tablespoons water; set aside. Melt butter in a skillet over medium-high heat. When foam from butter subsides, add bananas in a single layer; cook, flipping once, until dark brown, 7 to 9 minutes total.
- Add reserved honey mixture; cook 45 seconds and serve immediately. Cooled bananas can be refrigerated in an airtight container up to 1 day. Reheat over medium-low before serving.
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