Blossom Recipe Maker

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ALMOST-FAMOUS BLOOMIN' ONION



Almost-Famous Bloomin' Onion image

This crispy fried onion has pull-apart "petals" that you can dip into a creamy, spiced sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil, as needed, for frying
Kosher salt

Steps:

  • Combine all of the dip ingredients in a bowl, cover and refrigerate.
  • Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
  • Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
  • Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
  • Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

ONION BLOSSOMS



Onion Blossoms image

An Onion Blossoms-whole onions cut to resemble a flower and then deep-fried-were the talk of the town when served at a popular local festival in northwestern Louisiana. Steve Watkins of Liar's Pub in Bossier City shares his restaurants recipe-Jeanne Bennett, Minden, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 appetizer servings.

Number Of Ingredients 8

2 large sweet onions, unpeeled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chili powder
2-1/2 teaspoons Cajun seasoning, divided
1-1/4 cups all-purpose flour
1 cup milk
Oil for deep-fat frying

Steps:

  • Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 in. from the bottom. Make additional cuts 1/8 in. from the first until there are cuts completely across top of onion. , Turn the onion a quarter turn so the slices are horizontal to you. Repeat the cuts 1/8 in. apart from each other until there is a checkerboard pattern across entire top of onion. , In a small bowl, make dip by combining the mayonnaise, sour cream, chili powder and 1-1/2 teaspoons Cajun seasoning; set aside. , In a 1-gal. plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small deep bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. , Fry in enough oil to cover onion at 375° for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonful of dip in the center of blossom and serve immediately.

Nutrition Facts :

2BLEU'S APPLE BLOSSOMS (CHUDLEIGH'S COPYCAT)



2bleu's Apple Blossoms (Chudleigh's Copycat) image

This is our version of Chudleigh's Apple Blossoms. Nothing beats theirs, but this is a good 2nd choice if you can't get them. Freezes well for OAMC so feel free to double the recipe and make some for another day. :)

Provided by 2Bleu

Categories     Pie

Time 1h

Yield 8 blossoms

Number Of Ingredients 13

4 apples, peeled, cored, and cubed small (northern spy or Granny Smith)
1 teaspoon lemon juice
1/2 teaspoon cornstarch
1/4 teaspoon cinnamon
4 tablespoons butter
1 cup brown sugar
1 1/2 cups self-rising flour
4 tablespoons vegetable oil
water, to mix
1 egg, mixed with
1 tablespoon water (to make an egg wash)
8 teaspoons rolled oats
8 teaspoons coarse sugar (or sugar in the raw)

Steps:

  • Preheat oven to 400° and line a baking sheet with parchment paper or a silpat.
  • FILLING: mix all filling ingredients together in a small bowl. Set aside.
  • CARAMEL: Heat caramel ingredients over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes. Remove from heat and cool to room temperature, stirring occasionally.
  • DOUGH: Mix the flour and oil together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. Divide dough into 8 equal pieces. Then roll out each into a 5-6" disc.
  • ASSEMBLY: Place 1/8th of apple filling onto center of each dough round. Fold up edges of dough up towards the center, making a cup around the filling (you could use a jumbo muffin tin for this too). Brush with eggwash.
  • To each blossom, sprinkle 1 tsp of rolled oats followed by a drizzle of caramel topping into tops of apple filling. Follow with a light sprinkle all over with sugar in the raw.
  • Bake at 400F for 25-30 minutes or until heated through. Cool on wire rack.

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