Best Chocolate Blood Cremeux And Chichachurros Recipes

DOUGHBOYS

Steps:

• Sponge: In a large bowl, dissolve the yeast in lukewarm water and stir in the flour. Allow the mixture to sit until quite bubbly, about 30 minutes.
• Mix together the white flour, rye flour and salt in a bowl. Stir 1 cup of this mixture and 1 cup of cold water into the sponge. Mix thoroughly and allow to sit another 30 minutes.
• Add the whole-wheat flour, chestnut flour and the olive oil. Knead the dough either by hand or in an electric mixer fitted with a dough hook. Mix until the dough is soft and elastic, about 5 minutes. You may need to add a little more flour if the dough is too wet, but you want a soft, slightly sticky dough. Very soft, moist dough makes the best crust!
• Put the dough in a large bowl, cover with a towel and allow it to rest in a warm place until it has doubled in size, about 2 hours. If you are making the dough a day before, put the bowl in the refrigerator and let rise slowly overnight.
• To cook the doughboys, preheat a deep-fryer or heavy-bottomed pot, with enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Be sure to use a frying thermometer to be accurate. Pull the dough into odd shapes that look like elephant ears, then drop them into the fryer, in batches, and cook until golden brown, about 3 minutes. Flip them over with a chop stick and cook the other side until golden brown, a few more minutes. Repeat the process until all of the dough is used. Arrange them on a serving platter and serve with jam, maple syrup, and powdered sugar. Sit down, get coffee and eat.
• Cook's Note: The dough usually made a day before using.

ORANGE CURRANT POLENTA COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add the currants and orange-flavored liqueur, or water. Soak for 5 minutes, then drain and discard the liquid. Set aside.
• Sift together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated, (the mixture will look curdled). Scrape down the sides of the bowl. Add the flour mixture all at once and mix again on low speed until a dough forms - scrape again including the beaters. When a dough forms add the currants, zest, and polenta and mix on low until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until golden brown, about 8 to 12 minutes. Remove from the oven and let cool before serving.

THYME ROASTED CARROTS AND RABBIT BITS A LA MOUTARDE

Steps:

• Preheat the oven to 350 degrees F.
• Add the carrots to a large cast-iron pan and sprinkle with salt and pepper. Drizzle with the olive oil and add the garlic and thyme. Toss to combine, then roast until tender, about 20 minutes. Transfer to a serving dish.
• Meanwhile, heat a saute pan over medium-high heat. Pat the livers and kidneys dry, then split the hearts in half lengthwise and sprinkle with salt and pepper. Add 2 tablespoons butter to the pan and bring to a foam, then add the rabbit hearts and cook for 2 minutes. Add the livers and kidneys and cook on each side until golden but still rare, about 3 minutes more. Remove the rabbit bits from the pan and set aside.
• To the same pan, add the chicken stock, Dijon and whole-grain mustard and bring to a simmer. Add the remaining tablespoon butter and creme fraiche and stir until melted. Add the seared rabbit bits, chives and parsley. Stir until just combined and turn off the heat. Adjust the seasoning with salt and pepper.
• Spoon over the roasted carrots and garnish with the chervil.