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The overindulgence that comes with the Christmas party season may not have reached its peak yet, but Coin Streetis thinking ahead. Book an event at the South Bank venue between 2 and 11 January and receive a free three-day pass for its gym in the Columbo Centre in Southwark. 

Formula 50 is scheduled for release in January 2013

Great for the New Year

Ingredients

• 4 medium cubes pineapple fresh or canned
• 2 piece fresh ginger, peeled.
• 2 tsp pineapple juice
• 1 tbsp spiced syrup 
• 35ml Jamaican rum
• 2 tsp lime juice

Preparation method

1. Place the pineapple into a cocktail shaker and mash with the end of a rolling pin.
2. Add the ginger and mash well again.
3. Add the pineapple juice, spiced syrup, rum, lime juice and a handful of ice. Shake well and strain into a glass. 

James Martin Best recipe for beef & dumpling stew

For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes.

Ingredients

For the beef stew

• 2 tbsp olive oil
• 25g/1oz butter
• 750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
• 2 tbsp plain flour
• 2 garlic cloves, crushed
• 175g/6oz baby onions, peeled
• 150g/5oz celery, cut into large chunks
• 150g/5oz carrots, cut into large chunks
• 2 leeks, roughly chopped
• 200g/7oz swede, cut into large chunks
• 150ml/5fl oz red wine
• 500ml/18fl oz beef stock
• 2 fresh bay leaves
• 3 tbsp fresh thyme leaves
• 3 tbsp chopped fresh flatleaf parsley
• Worcestershire sauce, to taste
• 1 tbsp balsamic vinegar, or to taste
• salt and freshly ground black pepper

For the dumplings

• 125g/4½oz plain flour, plus extra for dusting
• 1 tsp baking powder
• pinch salt
• 60g/2½oz suet
• water, to make a dough

To serve

• mashed potato
• 1 tbsp chopped flatleaf parsley

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
3. Sprinkle over the flour and cook for a further 2-3 minutes.
4. Add the garlic and all the vegetables and fry for 1-2 minutes.
5. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
7. For the dumplings, sift the flour, baking powder and salt into a bowl.
8. Add the suet and enough water to form a thick dough.
9. With floured hands, roll spoonfuls of the dough into small balls.
10. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
11. To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

Joe pastry. best doughnut recipe

How to Make Raised Doughnuts

And if they happen to be filled with jam, so much the better! Homemade yeast doughnuts are so light they practically float on air, which makes it possible for me to inhale about half a dozen on a good day. Don’t try that at home, kids. I’m a professional.

Good yeast doughnuts start with a sponge, made the day before and rested overnight for flavor development. On doughnut-making day, this is what your sponge should look like:

Combine that with all other ingredients save for the butter and mix for 10 minutes, scraping every three minutes or so, until a very sticky dough forms, about like so:

Now add the butter about a tablespoon at a time as the mixer runs. Scrape every so often to make sure all the butter is incorporated.

Nice thumb, moron! Put the dough into a greased bowl…

…and let rise about an hour, until doubled. About like so:

Transfer the dough to a board that’s been lightly dusted with flour…

…then roll your dough out into a 1/4″ sheet.

Using a 3 1/2″ cutter, cut the dough into rounds, wadding up the scraps and re-rolling until all the dough is used. You should have 12-14 rounds. If you’re making regular ring-shaped doughnuts, use a smaller cutter to punch out the holes.

Lay the rounds back onto the towel-lined sheet pan…

…and cover with greased plastic wrap.

Proof for about an hour until the rounds are puffy, but not overly so, about like this:

Fry them in 375-degree oil for about 45 seconds on a side. While they’re still warm, roll them in extra fine sugar to coat.

And fill them with the jam of your choice by squirting about two teaspoons into them with a pastry bag fitted with a Bismarck (#230) tip. Don’t get carried away with this step. A little jam goes a good long way. Squeeze until you can feel the doughnut get slightly heavier, then stop.

These are amazing eaten warm, but will keep just fine in a box at room temperature for up to 24 hours.

Filed under:  Doughnuts, Pastry, Yeast Doughnuts | 12 Comments

09/01/09

Raised Doughnut Recipe

I do love a good yeast-raised doughnut, and in fact in most ways, they’re easier to make than their cake-style counterparts. True, they require some advance planning, but they’re aren’t as fussy in the oil, or as sensitive to ambient temperatures. The best part is, they’re amazingly light, much more so than a store-bought version. Try them once and you’ll be making them every weekend.

The Ingredients

For the sponge:

4 ounces (3/4 cup) all-purpose flour
1/2 teaspoon instant yeast
3.5 ounces (half cup minus one tablespoon) lukewarm water
1 large egg

For the doughnuts:

5.75 ounces (1 slightly generous cup) all-purpose flour
1.5 teaspoons instant yeast
0.6 ounces (1/4 cup) milk powder
1/4 teaspoon salt
0.5 ounces (2 1/4 teaspoons) sugar
1 egg yolk
2 teaspoons vanilla extract
2 ounces (4 tablespoons) butter at room temperature

Canola oil for frying
Extra fine sugar for rolling (for jelly doughnuts)
Raspberry or other fruit jam for filling (for jelly doughnuts)

The Procedure

Combine the sponge ingredients in a small bowl and stir them with a fork until smooth. Let the sponge ferment for half an hour at room temperature, then refrigerate overnight.

The next day, put the sponge in the bowl of a stand mixer fitted with a dough hook. Add all the remaining ingredients except the butter. Knead it for 10 minutes on medium speed, scraping down as needed. After 10 minutes, start adding the butter a tablespoon at a time, kneading until each is well incorporated.

Put the dough into a lightly oiled bowl, cover it with plastic wrap, and leave it in a warm place until doubled in size, about 1 hour. On a lightly floured surface, roll the dough out to a thickness of 3/8 inches. Using a 3 1/2-inch circular cookie cutter, cut out the doughnuts, re-rolling the scraps until the dough is completely used. If making jelly doughnuts, leave the dough circles intact. Otherwise, use a small 3/4″ circular cutter to punch out holes in the center. Return the doughnuts to the towel-lined baking sheet, covered with a sheet of lightly oiled plastic wrap. Let them rise until puffy, about an hour.

Fry in 370-degree oil for roughly 30 seconds per side. Drain on a wire rack. Ice and decorate as desired.

For jelly doughnuts, roll the fried rounds in superfine sugar while the doughnuts are still warm. Attach a pastry tip (ideally a #230 Bismark tip, but just about any good-size tip will do) to the corner of quart-sized zip-lock bag and fill with about a cup of jam. Using a cake tester, gently poke a hole in the side (or bottom) of each doughnut. Fill with about 1 1/2 tablespoons of jam. Eat!

Makes 12-14 doughnuts.

check out willow bird baking

Brown Butter Gooey Butter Spice Cake with Sparkling Cranberries and Cream

http://willowbirdbaking.com/2012/12/17/brown-butter-gooey-butter-spice-cake-with-sparkling-cranberries-and-cream/