HCP Dishes!
Eula Mae’s Cloud Biscuits
Tuesday, February 9, 2010Don’t forget the biscuits! Eula Mae’s Cloud Biscuits are light as air, and perfect for scooping up leftover bits of jambalaya. One of Eula Mae’s secrets for perfect biscuits is that “it’s best to have your flour, vegetable shortening, and, of course, the buttermilk well chilled before you begin. That’s another of my little secrets. Because it’s so hot and damp in south Louisiana, I came up with that solution to make my biscuits light as a cloud.”
Eula Mae’s Cloud Biscuits
Makes 12 to 14
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup butter-flavored Crisco vegetable shortening, chilled and cut into bits
1 cup buttermilk
2 tablespoons butter, melted
1. Preheat the oven to 450°F.
2. Sift the flour, baking powder, baking soda, salt, and sugar 4 times into a large mixing bowl.
3. Blend in the shortening with your fingertips until the mixture resembles coarse meal. Make...
Eula Mae’s Mini Doughnuts
Monday, February 8, 2010Lately, our thoughts have turned toward New Orleans… partly because it’s much warmer down there than it is in New England ’round this time of year, but also because we love that city so much we can’t wait to return. No matter where you are, start your Fat Tuesday morning off right with Eula Mae’s Mini Doughnuts, or beignets in French, and some café au lait. Nothing beats these made-from-scratch treats! This recipe is excerpted from Eula Mae’s Cajun Kitchen, by the legendary Eula Mae Dore and Marcelle Bienvenu. And remember, Mardi Gras falls on February 16th.
Eula Mae’s Mini Doughnuts
Makes about 14 doughnuts
3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, well beaten
1 tablespoon butter, melted
4 to 5 tablespoons milk
1 tablespoon pure vanilla extract
1/8 teaspoon ground nutmeg
3 cups vegetable or peanut oil for deep-frying
Confectioners’ sugar
1. Combine the flour, sugar, baking powder, and salt in a large...
Cherry Johnnycake Cobbler
Monday, February 8, 2010How do you top that sumptuous, candlelight dinner you’ve made for your sweetheart? This Cherry Johnnycake Cobbler from Salty Sweets will bring the Valentine’s meal to an appropriately hedonistic finish. It’s easy and quick to make, too, so that you’ll have more time to spend with your sweetie. Author Christie Matheson recommends serving this delectable, gooey red treat with a scoop of ice cream or a dollop of whipped cream.
Cherry Johnnycake Cobbler
Makes 8 Servings
1 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
8 cups fresh or frozen pitted cherries
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/4 teaspoons fine sea salt
1 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoons baking powder
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup whole milk
1. Preheat the oven to 375F.
2. In a large heavy saucepan, whisk together 1 cup of the sugar and the cornstarch. Add the cherries, 1 tablespoon of the vanilla, the lemon...
