Ready in 15 minutes
Serves 8 people
2 1/2 lbs roma tomatoes, cut into bite-sized pieces
1 medium cucumber, peeled
3 tsp salt,
3/4 pound ciabatta or sourdough bread, cut into 1 1/2-inch cubes
10 Tb extra-virgin olive oil, divided
1 small shallot, thinly sliced
1 medium cloves garlic, minced
1 tsp dijon mustard
1Tb red wine vinegar
1Tb balsamic vinegar
Freshly ground black pepper, to taste
1/ cup packed basil leaves, roughly chopped
1. Place tomatoes in a bowl and season with 3 teaspoons salt and toss. Sit at room temperature in a colander & drain for a minimum of 15 minutes.
2. Preheat oven to 350°F . In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.
3. Take your drained tomato juice and add shallot, garlic, mustard, and vinegars to the bowl. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
Apple Cider Doughnuts
Ready in 90 minutes
Makes 12-15 doughnuts
4 cups Apple Cider reduced to 1 cup
3.5 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
⅛ tsp Nutmeg
2 Tb Cinnamon
4 Tb Butter (melted)
1 cup Granulated Sugar
2 ea Egg
½ cup Buttermilk
4 cups Vegetable oil
Combine all dry ingredients In a Kitchen aid with a dough hook attachment and mix for 1 minute.
Slowly stream in the buttermilk and apple cider reduction to the mixture until all liquid is combined into a sticky dough.
Add 1 egg at a time and mix for 1 minute after each egg.
Stream in melted butter and mix for 4 minutes on medium speed
Remove dough from mixing bowl and place in an oiled bowl and let sit covered for 30 minutes to rest.
Roll out onto floured surface to ½” thick and cut out rounds with holes through the center. Refrigerate for 1 hour before frying.
Heat vegetable oil to 350ºF and place doughnuts into hot oil and cook until they float to the top, then flip and continue cooking for 1-2 minutes till golden brown.
Roll in cinnamon and sugar and serve.
Ready in 30 minutes
Serves 12- 15 people
5 lbs All Purpose Flour
6 ¼ oz Baking Powder
4 ½ oz Granulated Sugar
2 Tb Salt
2 lbs 2 oz Butter (chilled)
7 cups Buttermilk
Heavy Cream (For brushing before baking)
Place flour, baking powder, sugar, and salt into a mixing bowl and mix till well blended.
Cut chilled butter into ½ inch cubes
Mix flour mixture and butter on low speed for 2-3 minutes until butter and flour mix start to combine.
Slowly add in butter milk and continue to mix on low speed for 3-4 minutes until dough starts to form.
Place dough on a floured surface and roll to 1.5 inch thickness.
Cut biscuits into desired shapes and place on sheet pan.
Brush tops of biscuits with heavy cream.
Bake at 350ºF for 15-18 minutes.
TIP Add cheese, scallions, or other desired inclusions along with the buttermilk