椰子球最好做了，1.5杯甜椰丝+一个鸡蛋，加1/4小匙杏仁精华(almond extract)，1/2小匙香草精华，团一团，烤至香酥即可。刚出炉的酥酥的好吃极了~
烤这种小点心，要使之酥脆的话，一般要350F,根据点心的大小10-15分钟，10分钟后要注意查看。我用的是硅胶的垫--silicon baking sheet,所以取下来很容易.也可以用铝箔，涂上一层油，拍上一薄层面粉，就不沾了。
按照这个方子做的比较金黄酥脆，要做那种白白的软软的椰子球，用300度烤，不要用整蛋，要用蛋白。：）
新奥尔良凉虾来自于Susan Spicer，她的食谱简直是完美，能把简简单单的原料做到美味至极.
1 gallon water
4 bay leaves
1 lemon
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon red pepper flake
2 tablespoon kosher salt
以上原料烧开，加入两磅虾，煮4分钟，立刻捞出来放冷水中。
腌汁
¼ cup lemon juice
½ cup apple cider
1 teaspoon
¼ cup sugar
1 garlic clove, minced
1 cup olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1 large red onion thinly sliced
1 tablespoon capers
2 bay leaves crumbled
2 tablespoon parsley chopped
虾放腌汁中，冰箱里放过夜
1月2日是爸爸妈妈结婚25周年纪念日，小小的表示了一把~ ：）
Æbleskiver with apple butter
有时候想，只要一口锅，一个铲，一把刀，就可以走天下了，可还是忍不住好奇，换个方式吃东西，感觉会不会不一样？答案是--组织结构对口感的影响是大大的！！
比如这个Æbleskiver, 不就是填馅的小煎饼吗？可是，做成这种一口一个的小球，外酥里嫩，苹果泥温润，表皮软香，真的是很不一样！而且。。很好玩~：）
苹果泥
一杯 apple cider
适量糖（我没有加糖，也够甜的）
2 大匙柠檬汁
1小匙姜泥
把所有原料小火熬成浆状即可，冷藏。
Æbleskiver
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornmeal (optional)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 eggs, separated
- Between 1.75 and 1.875 cups buttermilk
- 4 tablespoons unsalted butter, melted
- diced apple, applesauce, apple butter or jam (optional)
- cardamom or cinnamon to taste (optional)
Directions
- Put the aebleskiver pan on a medium-to-high heat. The goal here is to have the pan good and hot (around 390°) by the time the batter is ready.
- Whisk the dry ingredients together. Whisk the egg yolks with the buttermilk and melted butter in a separate bowl.
- Beat the egg whites until they just hold a 2-inch peak. (The Bible specifically admonishes that you not over beat the whites.)
- Add the liquid buttermilk-butter-yolk mixture to the dry ingredients in a slow, steady stream while gently mixing with a rubber spatula. This is where the gentle hand comes in — you want as many of those invisible bubbles intact as possible. I find it easiest to do this step with one person slowly pouring while another mixes. You should still have large patches of dry ingredients by the time you finish, this is more wetting of the batter than mixing.
- Fold in the egg whites, again with a light touch. Again, the Bible emphasizes that it's better to under mix than to over mix.
- Place a little butter in one of the pan's hollows. It's not really necessary to grease the sides of the hollow as well, but I do anyway. Then take a small ladle or big spoon and fill the hollow not-quite-to-the-top with batter. Depending on how hot your pan is, you may need to add batter quickly so the butter doesn't hit its smoke point. Fill the other hollows the same way.
- Add a little diced apple or jam to top of each dough-ball, and cap it off with a little more dough (optional).
- By the time you've finished filling the last hollow, the first one should be just about ready for turning. Take your specially-designed Danish knitting needle (or wooden skewer, or whatever) and poke the batter right at the edge of your first hollow. A semi-spherical shell should pop up out of the hollow. Push it so it caps off the hollow, allowing the uncooked dough from the center of the shell to fall into the hollow. Repeat for the other hollows.
- Now it's just about turning the balls every now and then to give them an even heat, though honestly they don't really need turning (I just can't help fidgeting with them). Remove from pan when a toothpick comes out clean, usually about 5 or 6 minutes. The aebleskiver should be brown (not just tan).
- Serve immediately. If you added jam or applesauce to the centers, be sure to warn your guests that while the bread may merely be hot the fruit may be molten.
Variation: Spiced Apple Butter
Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.
Extra! Tips from Epicurious:
• This recipe uses a mix of two varieties of apples for greater flavor.
• "This sweet spread does not need to be processed as long as a relish or pickle recipe," says Topp.
"The sugar does most of the preserving — you just need to briefly boil the jars to kill off any contaminants that might have gotten in during filling."