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On the Menu: Apple Cider Donuts

Apple Cider Donuts | Sacramento Street


I’d love to welcome Amanda Frederickson as Sacramento Street’s newest contributor. I’ve been thinking a lot about ways to bring back our recipes post, which I know you all adore. Since I can’t manage to do them myself these days, I wanted to find the perfect person to bring on as our food contributor. Amanda has an incredible blog called A Life Well Lived (pop over for more delicious recipes) – when I was first introduced to her site I was in awe of her recipes and instantly thought she would fit right in here on Sacramento Street. Please give her a warm welcome. I guarantee all of you will be drooling over her bi-weekly recipes. They are amazing!


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Thanks for the sweet intro, I’m thrilled to be here sharing some of my favorite fall recipes. I recently got back from a trip to Boston – where I lived during college. It’s one of my favorite cities but honestly, fall in New England can’t be beat. While I was there I had vivid memories of our yearly adventure outside of the city to go apple picking. The air was crisp, the leaves were at the peak of their color, and somehow it was always the perfect fall day. By the end of the day we would have bags and bags of freshly picked apples. One thing that was deadly were the apple cider donuts that were sold at the orchards, by the end of the day we could barely move from eating so many. The taste of those donuts is just so perfectly fall.


Here is my version of the traditional apple cider donut. Apple cider gives just a hint of acid and sourness to this cake donut that has been lightly fried and tossed in cinnamon and sugar. It is not overly apple and has the perfect amount of warm cinnamon.  I dare you to eat one of these apple cider donuts and not dream about leaves changing, comfy sweaters and crisp clear fall days. Plus, when you make your own homemade donuts, you get the donut holes all to yourself, which might be the best part.


Enjoy!


PS. I have no idea if it is donut or doughnut. I grew up on Dunkin’ Donuts so I have always spelled them – donuts.


Apple Cider Donuts | Sacramento Street

 

Ingredients| Sacramento Street


(Makes about 2 dozen donuts)


- 1 cup unfiltered apple cider

– 3 ½ cups all-purpose flour

– 1 tablespoon baking powder

– 1 ¼ teaspoons baking soda

– 1 teaspoon salt

– 2 teaspoons cinnamon, divided

– ½ cup well-shaken buttermilk

– 3/4 stick unsalted butter, melted

– 2 large eggs

– 2 cups sugar, divided

– 2 quarts vegetable oil


Apple Cider Donuts | Sacramento Street


Directions | Sacramento Street


1.) In a small saucepan, boil apple cider until reduced to about 1/3 cup, 12 to 15 minutes, then set aside to cool.


2.) In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.


3.) In the bowl of a stand mixer, mix together reduced cider, buttermilk, butter, eggs, and 1 cup sugar until well combined. Add flour mixture and mix on medium speed until a dough forms (it will be sticky). This can also be done by hand if you don’t have a stand mixer.


4.) Turn out dough onto a well-floured surface and roll dough into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured donut cutter, about 2- 3” in diameter and transfer to a floured baking sheet. Repeat with scraps. Reroll the dough only once, as it will start to become tough if it is rerolled too many times.


5.) Meanwhile pour vegetable oil into a 5-quart heavy pot and heat oil over medium- high heat to 370°F. (If you don’t have a deep fat-thermometer, sprinkle a tiny bit of flour into the oil, when it sizzles, the oil is ready.)  Carefully slide donuts one at a time into the oil careful not to crowd pan. (If pan gets crowded with donuts the temperature will drop and you will have soggy donuts)


6.) When dropped into the oil, the donut will sink to the bottom, not to worry it will float to the top after about 20 seconds. When each donut floats to surface, turn over and continue to fry until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Fry all of the donuts, making sure the oil stays around 370°F .


7.) Cool slightly; dredge in cinnamon sugar made from remaining cup of sugar and remaining teaspoon of cinnamon.


Note: These donuts are best right when you make them, but if you want to make them ahead of time, fry them off and do not dredge them in cinnamon sugar. Instead let them cool then wrap them tightly in plastic wrap. Right before you want to serve them, heat them in a 250 °F oven for about 10 to 15 minutes then toss them in cinnamon and sugar. You can make them up to a day ahead.


Recipe by Amanda Frederickson for Sacramento Street

 

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On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn

On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn | Sacramento Street

As you can tell, I’m on a farmers market cooking kick. I find it incredibly inspiring to go pick out different vegetables every week for our meals. It has actually been making me experiment more and more, which I love to do. Last week I made this fresh fusilli pasta with organic early girl tomatoes and corn. The first bite was so delicious I knew I’d have to recreate it to share with all of you. Friends, this pasta is insanely easy and mouth watering. Enjoy!

 

Ingredients:

6 to 8 fresh organic tomatoes (I like Early Girls), large chunks

1 to 2 ears of fresh organic corn

2 cloves garlic thinly sliced

3 T olive oil

sea salt

red pepper flakes

parmesan cheese – grated

fusilly pasta

roughly cut basil

 

Directions:


1.) Put a large pot of water on the stove to boil. Clean the corn.  When water is boiling, place corn in pot for 2 to 3 minutes.  Remove with thongs.  I used the same water for the pasta after removing the corn. Shuck corn from the cob and set aside.

 

2.) In a large sauté pan, place olive oil on a high heat. Add garlic for 30 seconds. Add tomatoes and sauté for 2 to 3 minutes. Add corn.


3.) Remove pasta when it’s to your liking and toss with tomato mix.


4.) Add a generous amount of parmesan cheese, a dash of basil and season with red pepper flakes and sea salt. Serve it nice and hot!


Photo and recipe by Caitlin Flemming

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On the Menu: Marionberry Jam

On the Menu -  Marionberry Jam | Sacramento StreetThis summer I have been trying to make a concerted effort to slow down and enjoy simple pleasures that connect me to friends and family. My mom and I had never made jam before since my grandmother would always make it for us. We realized this summer on a visit to Oregon that we should learn how to continue this tradition. We went to a farm near my grandmother’s house and got a flat of marionberries. Over the course of an evening we made 24 jars of jam and several bottles of syrup. Now that we’re back in California, we’ve already made another batch of blackberry jam!

 

You may want to consult a recipe as we chose to make our jam with considerably less sugar. Test it out –  I just couldn’t imagine using 7 cups of sugar!


Ingredients:

– 1 flat of berries (blackberry, marionberry, or raspberry)


- 3 cups sugar


- juice of one lemon


- 1 granny smith apple in 6 pieces


- 1 box of pectin


Directions:

1.) Buy one box of 8 ounce jars and lids.  Wash jars in a dishwasher.  Place lids in hot water prior to filling with berry mix.


2.) Rinse berries and place in a bowl with ½ cup sugar.  Mix well and let sit.  The berries will begin to macerate and you can then pour them into a large pot (5 to 6 quarts). Turn on heat and bring to a boil.  Add one box of pectin, lemon juice, and granny smith apple.  I let it boil for a bit and the berries naturally broke down. (With the blackberries, I also put them through a food mill as they didn’t break down). Remove apple.


3.) Using a wide-moth sieve, spoon into jars leaving a minimum of ¼ inch space from top of jar.  Place lid tightly on jars. Once you are finished filling the jars, boil water in a large pot with water that reaches over 2 inches above the jars.  Boil for 10 minutes.  Carefully remove jars with jar lifter tongs.  Cool jars on a towel on the counter for 12 hours.  At that time check the seal (a small circle will indent if sealed).


If you would like more detailed instructions and information on equipment, I found this site helpful!


Happy jamming!


For further instructions on canning jam I used this reference.


Photo by Caitlin Flemming

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On the Menu: Summer Lentil Salad

On the Menu - Summer Lentil Salad | Sacramento StreetA Summer Lentil Salad is one of my go-to recipes.  I constantly find myself changing the vegetables with whatever I find at the farmer’s market. The bones of the recipe have always stayed the same.  It’s a quick and healthy dinner and I love when we have leftovers for lunch the next day!


Ingredients:


- 1 cup lentils (I use the French variety called du Puy)


- 1 tablespoon Dijon or coarse mustard


- 1 tablespoon white wine vinegar


- juice of ½ Meyer lemon


- ¼ cup extra virgin olive oil


- sea salt


- 1 cup cherry tomatoes


- 3 Persian cucumbers, half-peeled


- 1 cup fresh English peas


- ¼ cup Italian parsley


Directions:


1. Bring a medium pot of water to boil (season with salt), add the lentils. Once it is boiling, reduce heat to medium-low and cook until tender – usually 15 to 20 minutes.  Be careful not to overcook.  Drain lentils and place in a mixing bowl.


2. In a small bowl, whisk together the mustard, lemon juice, vinegar, olive oil, and salt.


3. Add the mixture to the lentils along with the tomatoes, cucumbers, peas, and parsley.


Note: You can also add feta cheese if you want a little on top.


Recipe and photos by Caitlin Flemming

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On the Menu: Apricot & Strawberry Galette

On the Menu - Apricot & Strawberry Galette | Sacramento StreetRecently, I’ve made a commitment to get up early and go to the farmers market on Sunday mornings. I thought it might only last a few weeks but the produce has been inspiring me so much that I’ve now gone five weeks in a row!


By doing this, I start the week off with healthy and fresh ingredients and cook with what’s in season.  The freshness and flavors are unsurpassed and I’m directly supporting the farmers who grew the produce.


This week I’ve decided to try something outside of my comfort zone. I’m not known for my baking talents – so this was a stretch for me.  Let me tell you, I was so surprised with the results that I had to share this recipe with all you. Plus, it’s easy and your family or guests you make this for will be wanting more than one!


Ingredients: 


Pie Crust – I used a ready-made piecrust that was delicious. Check your local bakery to see if they sell the dough.  If you want to prepare your own, this is my tried and true recipe.


- all purpose flour (to dust the rolling of dough)


- 6 to 8 apricots


- one small box of strawberries


- 1 T cornstarch


- 2/3 cup granulated sugar


- dusting sugar


Directions:


1. Using one 9-inch piecrust, roll pie crust out to create four squares about 1/8” thick. I always dust my surface as well as my rolling pin with flour so it sticks less.


2. Chop the apricots in long strips and slice the strawberries.


3. Combine fruit with sugar and cornstarch.


4. Add ½ cup of fruit into center of each piece of dough


5. Turn sides up and pinch folds.


6. Lightly brush with water and sprinkle the dusting sugar on top of the galettes.


7. Line your baking sheets with parchment paper and place the galettes on the cookie sheet.


8. Preheat your oven to 400 degrees. Place galettes in oven for 25 to 30 minutes or until they are beginning to brown. Reduce heat to 375 degrees for an additional 10 to 15 minutes or until the filling in bubbling.


9. Cool on a wire rack.


Enjoy this delicious summer treat!


TRecipe and photos by Caitlin Flemming

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