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Buttermilk Doughnut Holes with Apple-Honey Caramel Sauce

November 2, 2012 · Edible DC

Photo by Ken Goodman

From Craigie on Main in Cambridge, MA

Yields 60 doughnut holes

These doughnuts were a test for the restaurant’s dessert menu. To everyone’s delight, the experiments ended up on the staff meal table. They taste best when served piping hot and fleetingly crisp. So instead of frying a surplus of doughnuts, if you are left with extra dough, store it raw in the refrigerator, then cut and fry doughnuts to order throughout the week.

Doughnuts:

6 tablespoons unsalted butter, melted
1 cup buttermilk
3½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½

Strawberry and Coconut Ice “Cream”

June 29, 2012 · Sidra Forman

Coconut is definitely not a local product, but its natural creaminess allows Sidra to make a vegan frozen treat that serves as the base to highlight ripe, local strawberries.

1 cup puréed strawberries
½ cup water from a
young coconut
1 cup meat from a young coconut
2½ cups coconut milk
¼ cup plus 2 tablespoons
Artisana coconut butter
½ cup agave nectar
1 teaspoon salt (Sidra uses Himalayan salt)

Purée strawberries and place in the bowl of a high-speed blender.

Using a cleaver, hack a small circle open along the top of the coconut and remove the top.

Remove

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Strawberry-Rhubarb Pie

June 29, 2012 · Nora Pouillon

Nora likes to top this pie with a spicy scoop of ginger ice cream. If you can’t find ginger ice cream at your local store, you can otherwise purchase vanilla ice cream, let soften slightly, and mix in chopped crystallized ginger.

Serves 8

PIE CRUST

2 cups organic, unbleached white flour
1 tablespoon sugar
1 pinch salt
2 sticks unsalted butter, cut into ¼-inch cubes
1½ to 2 tablespoons ice water
1 egg yolk mixed with 2 teaspoons milk for egg wash

Mix the flour, sugar and salt in a medium bowl. Work the butter into the flour until it

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Blueberry Ice Cream with Blueberry Jasmine Sauce

June 29, 2012 · Taharka Brothers

BLUEBERRY JASMINE SAUCE

3 pounds blueberries
1 ½ pounds sugar (you may want to use a smaller amount of sugar according to the sweetness of your berries)
2 ounces jasmine extract

Combine blueberries and sugar in a saucepan over medium heat. Bring the mixture to a boil, then lower heat and simmer for 20 minutes. Stir occasionally. Remove from heat, add jasmine extract, let cool and then refrigerate.

BLUEBERRY ICE CREAM

6 pounds blueberries
2 pounds sugar
2 ½ gallons vanilla ice cream (homemade or store bought)

Combine the blueberries and sugar in saucepan over medium heat. Bring the mixture

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Blueberry Mint Paletas

June 29, 2012 · Suzanne Simon and Bettina Stern

Adapted from Fany Gerson’s Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas

If it grows together, it goes together. Pairing mint and summer berries or stone fruit is a natural marriage of seasonal flavors. These popsicles are a sweet treat that you can feel good about eating, as the creaminess comes from healthy Greek yogurt.

Makes 8–10 paletas

½ cup water
½ cup sugar (we prefer raw cane)
1 handful fresh mint leaves
1½ cups plain Greek-style yogurt
2 tablespoons honey
2 cups fresh blueberries

Make a simple syrup by combining water and sugar in a

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