Za Recipes

Showing posts with label jelly. Show all posts

Tuesday, May 6, 2014

Fried Peanut Butter Jelly Pinchy Pies – One Chefs White Trash is Anothers White Treasure

I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, which led to being obsessed with the thought of frying things in white bread. These fried peanut butter and jelly pinchy pies are the result.

The technique was ridiculously easy, but naming these delicious discs was another thing altogether. They arent cakes, donuts, or fritters; so I was sort of stumped on what to call them. I decided to make up something completely new (or at least Google says so), and the pinchy pie was born.

As I mention in the video, the possibilities are endless as far as stuffings go, so I can see this really catching on. I think Im actually going to trademark the name, and maybe hit the state fair tour. These would totally fly out of any Ferris wheel-adjacent food stand.

Regarding the title: While frying stuffed Wonder Bread is about as stereotypically "white trash" as it gets, I dont like or condone the use of that term. I only used it here because I couldnt think of anything as clever. Enjoy!

View the complete recipe

Tuesday, April 22, 2014

NO ROLL JELLY ROLL

Last year, I posted a recipe for an old fashioned jelly roll cake. I heard from several people who said they had fond memories of their mom or grandma making jelly rolls, but they were afraid to make one themselves because they were nervous about rolling the cake.

Rolling the cake isnt hard, as long as you follow a few strict rules, but it IS messy with all of the "sprinkle towel with powdered sugar" stuff. That is why I came up with this "NO ROLL JELLY ROLL". I think it is every bit as pretty as the classic jelly roll Grandma used to make but it is MUCH EASIER !!

This is definitely going on my holiday table this year

Basically, I baked the same 10 x 15 sponge cake that I use in the jelly roll, but I cut it into thirds and stacked them with jam in between each layer and on the top, then drizzled vanilla glaze over. Im very happy with how it turned out. It is so simple, I know I will be making it a lot more often.

3 large eggs
1 cup granulated sugar
1 teaspoon butter extract (see note)
1 teaspoon vanilla extract
1/3 cup water (see note)
1 cup CAKE FLOUR
1 teaspoon baking powder
1/4 teaspoon salt
1 cup jelly or jam (see note)

Preheat oven to 375 then line a 10" x 15" pan with parchment paper and spray the paper with cooking spray, set aside.

Beat the eggs, on high, until very thick and lemon colored (takes about 5 minutes). After five minutes, and while the mixer is still running on high, slowly add the sugar.

Put the butter extract into a 1/3 measuring cup and then fill the cup with water (extract + water should = 1/3 cup). Add the extract-water and vanilla extract to the egg mixture and mix well.

Sift the cake flour, baking powder and salt into the egg mixture and beat just until the batter is smooth (I do this step with a whisk).

Pour batter into prepared pan and bake in preheated 375 oven for 12-15 minutes (my electric oven takes 15 minutes) or until toothpick in center comes out clean.

Remove from oven and slide a sharp knife around the edges of the cake to loosen them. Let the cake cool in the pan for 10 minutes before removing.

Place waxed paper or saran wrap on a cookie sheet (spray the paper/plastic wrap with cooking spray) and turn the cake out onto the cookie sheet. This will help you transport the cake while its still hot. The cake is much easier to cut and handle if its chilled, so I put the cake in the freezer for about half an hour before I tried to cut it.

When you are ready to assemble the cake, slice a VERY THIN edge off of each side of the cake (not necessary, but looks prettier). Cut the cake in thirds.

Place the bottom layer on a serving plate and spread with jam (stir the jam to loosen it up before spreading). Repeat with next two layers.

Spread jam on the top of the cake and then drizzle with vanilla glaze.

VANILLA GLAZE

1/3 cup melted butter

2 cups powdered sugar

1½ teaspoons vanilla extract

¼ teaspoon almond extract

2 tablespoons milk

Mix all together with a whisk.

NOTE: This recipe works best with a jam that doesnt have big pieces of fruit in it. Personally, I like Smuckers Simply Fruit; it not only tastes great but its PERFECT for this cake. Just make sure you stir or whisk the jam before spreading it, it will soften up and get smooth.

NOTE: If you do not have butter extract, just double the vanilla extract.

NOTE: This cake gets more moist after it sits for a few hours because the jam sinks into the cake a little.

Thursday, April 3, 2014

Russian Holodets Meat Jelly Xолодец

Holodets is essentially a meat jelly made by cooking pork parts that contain a lot of bone, skin and cartilage (such as legs, ears, and even hooves) This dish’s name “holodets” is from the Russian word “holod” means “cold”. Its is because the final preparation step is to cool in a refrigerator for a few hours. Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside. This dish is an ancient recipe, which is still the same as some hundreds of years ago, and this is a traditional dish for many Russian celebrations. The first stage of the recipe is to make a tasty broth.
To make it: put pieces of bones and meat in a large sauce pan in same time, pour cold water over them boil for 5 hrs then put bay leaves, carrots, onion, coriander, salt, and ground pepper, boil with low heating for 1 more hour. Remove foam when it comes up, until the boiling water is clear.

I got chicken drumsticks, pork foot and beef soup bones.

First rinse the meat. Then put meat in the pot. Cover with water add salt. Boil on low for 5 hrs.

Add:
2 carrots
1 large onion
2 bay leaves
Coriander, pepper
More salt if needed

Boil for 1 hr.
At this time boil about 5 eggs for decoration.

Let it cool down a bit. Take the bones, meat out and strain the broth.

Pull all meat out of bones. Set it aside.

To make decorations for upside down way; put a little bit of broth in the dish you will use and put it in freezer for 15 min or refrigerator until it sets.

Then arrange your decorations and add meat on top.

Pour more broth on top and more egg, carrots and parsley return to refrigerator. I made it at night so in the morning it was perfectly set. We like to enjoy it with spicy mustard (горчица).