Cruschiki Pigs Ears Fritters Recipes

POLISH CHRUSCIKI (ANGEL WINGS)

Steps:

• In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
• On low speed, stir in sour cream, vanilla, zests & flour.
• Stir in enough additional flour to form a mass (1-2 tablespoons)
• Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
• Divide dough in half, keeping extra covered with plastic.
• On a floured surface, roll each section paper-thin to at least 12" across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
• Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
• Drain on paper towels. Let cool an sprinkle with powdered sugar.
• To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

CHRUSCIKI I

Steps:

• In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
• On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
• Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

KHRUSTYKY

Steps:

• In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

CHRUSCIKI WITH MRS. KOSTYRA

Steps:

• Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
• Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
• Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
• Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
• Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
• Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Just before serving, dust chrusciki with confectioners' sugar.

AT THE GENTLEMEN'S CLUB

Steps:

• Chocolate Pudding:
• In a pot combine the heavy cream, sugar, vanilla extract and salt. Over medium heat, bring the cream to a simmer.
• Count out your gelatin sheets and place in very cold water for the gelatin to bloom.
• Chop the chocolates and set aside in a bowl.
• When the cream comes to the simmer temper the hot liquid into the chopped chocolate stirring until the chocolate is completely melted. Stir the melted chocolate into the pot. Bring the cream back up to a light simmer and stir in your bloomed gelatin. Once the gelatin is dissolved strain the base through a chinois. Place the base in an ice bath to chill.
• When the base has thickened, portion out the chilled pudding into whatever container you want and let chill and set up. This can be a minimum of 30 minutes to 2 hours, depending on the time you have.
• Smoked Ganache:
• In a saucepan combine cream, corn syrup, and vanilla extract and bring to a simmer. Chop the chocolate and set aside in a bowl. Temper the hot liquid over the chopped chocolate and stir until the mixture is all combined and shiny. Add the Scotch, to taste, and a pinch of salt. Set in the refrigerator.
• Smoked Fudge:
• Preheat your oven to 350 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper.
• Cut the butter into small dice, set aside and leave at room temperature. Chop chocolate and set aside. In a saucepan combine the water and sugar. Cook until the sugar has dissolved.
• In your stand mixer bowl put your chopped chocolate and pour the hot sugar over it. With the paddle attachment on a medium-slow speed let mix until combined. Slowly add in the diced butter being sure that all has dissolved completely. Slowly add the eggs to the chocolate mixture until combined. Stir in the alcohol, and a pinch of salt. Pour the batter into the pan. Bake in the oven for 5 minutes, turn the pan and bake for another 5 to 8 minutes.
• When the fudge is done it will have a crust on top and will not jiggle anymore.
• Bittersweet Chip Ice Cream:
• Combine milk, cream, vanilla extract, and liquid glucose. Combine 1/2 the amount of sugar and the cocoa powder, mix together into a bowl, stir into the pot of cream and bring to a simmer.
• Chop the chocolate and set aside in a bowl. Once the cream mixture is at a simmer temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine your yolks and the remaining amount of sugar in a bowl and whisk until well combined. Temper you egg mixture into the hot liquid cook the ice cream base cook until it coats the back of the spoon. Strain through a chinois. Add a pinch of salt. Put into a water bath to chill.
• When the base is cold pour into the ice cream machine and spin.
• To make the "chip" melt down a 1/2 cup to 1 cup of pate a glace brun. When the ice cream is coming out of the machine drizzle the glace into it, it will solidify on contact and give you a more delicate "chip" effect.
• Assembly:
• Layer in a glass bowl the chocolate pudding, smoked ganache, bittersweet chip ice cream and fudge. Garnish with whipped cream.

JAMAICAN CODFISH FRITTERS

Steps:

• Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
• Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown

BABA AU RHUM

Steps:

• Make the cakes: Heat the milk in a small saucepan over medium heat until it reaches 115 degrees F. Transfer the milk to the bowl of a stand mixer fitted with the dough hook. Add the yeast and 2 tablespoons brown sugar. Let sit until foamy, about 5 minutes.
• Add the flour, 5 tablespoons butter, eggs, orange zest and salt and mix on low speed until combined, scraping the sides with a rubber spatula as needed, about 2 minutes. Increase the speed to medium-high and continue to mix until the dough is slightly large, elastic and everything is well combined (the dough will be very runny and soft), about 5 minutes. Cover the bowl with a clean kitchen towel and place in a warm spot to sit until doubled in size, about 1 hour.
• Meanwhile, combine the currants and rye in a small bowl and let soak until the currants are plump, about 1 hour. Drain the currants and set aside.
• Stir the apricot preserves with 2 tablespoons water in a small bowl until smooth; set aside.
• Whisk the heavy cream with the remaining 2 tablespoons brown sugar in a medium bowl until stiff peaks form, about 5 minutes. Refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Generously brush 12 baba au rhum molds with butter and place on a rimmed baking sheet.
• Once the dough has risen, gently fold in the currants by hand. Scoop 1/4 cup dough into each mold. Cover the molds with a clean dish towel and place in a warm spot until doubled in size, about 20 minutes. Be sure to watch closely-the dough will rise quickly, and you do not want it to rise above the mold.
• Bake until the cakes are deep golden brown on top and have risen above the mold, 25 to 30 minutes. Let cool for 5 minutes on the baking sheet.
• Meanwhile, make the syrup: Combine the granulated sugar, brown sugar, rye, rum, vanilla, orange peel and star anise in a small saucepan and bring to a simmer over medium heat. Cook, whisking frequently, until the sugar dissolves, 7 to 8 minutes. Remove from the heat and use a slotted spoon to remove and discard the orange peel and star anise; keep warm. Stir occasionally to prevent film from forming.
• If needed, run a small offset spatula around the edge of each mold to loosen the cakes and pop them out. (The molds will still be warm so hold them with a clean kitchen towel to protect your hands). Working with one cake at a time, roll in the syrup to coat completely. Remove with a slotted spoon to a serving platter or plate and repeat with the remaining cakes. Spoon the apricot preserves over the cakes and then dollop each with some of the whipped cream. Serve immediately.

KRUSCHICKI

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
• Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.