Croquinoles Kro Ce Yoils Ii Recipes

CROQUIGNOLES

Steps:

• In a large bowl, cream together butter, granulated sugar, vanilla and lemon peel.
• Beat in the eggs, one at a time.
• Mix together flour, baking powder, nutmeg and salt.
• Stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts.
• The dough will be quite soft, but this results in more tender doughnuts.
• Cover and refrigerate for 2 to 3 hours or until firm.
• Divide the dough into 4 parts.
• Work with 1 part at a time, refrigerating the remaining portions to keep them firm.
• On a well floured surface, roll out one portion of dough about 1/4 inch thick.
• Cut strips of dough 3/4 inch wide and 6 inches long.
• Twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly.
• Heat about 3 inches of oil to 360 F.
• Fry the croquignoles until golden, 1 to 1 1/2 minutes per side.
• Remove with a slotted spoon and drain on paper towels.
• Repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm.
• Place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops.
• Serve as fresh as possible.
• Makes about 48 croquignoles.
• Elizabeth Baird's Favourites.

CROQUIGNOLES

Steps:

• Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl.
• In another bowl, beat the eggs until light and frothy.
• Add the sugar and whisk to dissolve.
• Add the butter and vanilla and continue to whisk for 2 to 3 minutes.
• Add the flour mixture, about 1 cup at a time, blending together until a stiff dough forms.
• Lightly flour a work surface and sprinkle the dough with a little flour.
• Pat the dough into a large rectangle, about 1/8 inch thick.
• Using a pastry wheel or a sharp knife, cut out about 12 diamond-shape pieces.
• Make a slit lengthwise through the center of each diamond.
• Heat the oil to 360ºF. in a deep-fryer or deep saucepan.
• Deep-fry the diamonds, two to three at a time, turning them around with a slotted spoon, until they are golden brown and crisp, about 4 minutes. Transfer to paper towels to drain.
• Dust with powdered sugar and serve immediately.

CHILES RELLENOS CROQUE-MADAME

Steps:

• Slice chiles into long strips; pat dry with paper towels and set aside. Spread 4 bread slices with chipotle mayonnaise. Layer with pepper jack cheese, ham and chiles; top with remaining 4 bread slices. Spread outside of sandwiches with 4 tablespoons butter., On a griddle, toast sandwiches over medium heat until bottom is golden brown, 2-3 minutes. Flip and sprinkle with cheddar cheese. Cover and cook until bottom is golden brown and cheese just starts to melt, 2-3 minutes longer., Meanwhile, for eggs, heat remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan. Reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Sprinkle with salt and pepper. Top sandwiches with eggs. Sprinkle with chives, if desired.