Deep-Fried Caramel-Glazed Pumpkin Doughnuts

Deep-Fried Caramel-Glazed Pumpkin Doughnuts

Makes: about 24 doughnuts and holes

Doughnuts are meant to be fried.  That's all I have to say about that.

Dough
Whisk together the dry ingredients:
3 1/2 c. cake flour 
4 t. baking powder
1 t. salt
1/2 t. baking soda
2 t. cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground cloves

Blend the wet ingredients:
1 c. pumpkin puree
1 c. sugar
1 large egg + 2 yolks
2 T. melted butter
2 t. vanilla
1 T. cider vinegar
1/2 c. heavy cream

Make a well in the dry ingredients, pour the wet ingredients into the well and blend with a large fork.  Dough will look and feel like a sticky bread dough.

Generously flour your rolling surface, then lightly knead flour (only as much as necessary) into the dough until you can pat it into a 1/2" thick slab  (I chose to work with about 1/3 of the dough at a time, and covered the rest).

Cut out your doughnuts - I used a high ball glass and a shot glass...the ratios were perfect.  

Heat the oil in your fryer to about 350-375 degrees, which is optimal for doughnuts.  Remember that the dough expands as it cooks, so be sure to leave plenty of space and not overload your fryer.  Fry to a deep golden brown on each side, drain briefly on a paper towel. 

Using tongs, dip in Caramel Glaze, then drain on a cooling rack.  

Caramel Glaze
In a medium saucepan, melt the butter, then whisk in additional ingredients 1 at a time:
1/2 c. butter  
1/2 c. brown sugar
1/2 c. heavy cream
1 c. powdered sugar 

**Alternately, you can coat the warm doughnuts with cinnamon sugar for an equally excellent result!

Grown Up Grilled Cheese

Grown Up Grilled Cheese

Slather 1 side of 2 XL pieces of bread with butter.  Place butter-side down in a medium hot skillet.  Cover bread with white cheddar.  Saute til golden brown and cheese is melted, then remove to a cooling rack for assembly.

Pile the open-faced grilled cheese with:

2 softly fried eggs
1-2 Tomato slices
1/2 c. Arugula
3 slices thick bacon, caramelized

Drizzle heavily with Mango Chipotle Mayo (below)

Mango Chipotle Mayo
1/4 real mayo
1 heaping T. diced chipotle 
1/2 fresh diced mango

Blend all ingredients in small processor or blender.  

Spiced Pecans

Spiced Pecans

These pecans make an excellent addition to a charcuterie board or salad, but are also a highly-addictive stand alone snack!

1 c. pecan halves

2 T. sugar

1 T. butter

1 T. Simply Orange

1/4 t. cinnamon

1/4 t. cayenne

Combine ingredients in skillet and cook over medium heat until sugar dissolves.  Spread nuts in a single layer on a baking sheet lined with greased foil.  Bake at 200 degrees for 1 hour, stirring every 15 minutes.  

While hot, transfer pecans to a colander.  Sprinkle generously with salt and shake or stir to ensure all nuts are well-salted.  Stir every 2-5 minutes until nuts are cooled to prevent sticking.     

The Perfect Salad

The Perfect Salad

Greens: 1 c. (2.5 oz) of greens per person

Spring Mix

Arugula

Romaine

Cilantro

The Good Stuff:

Dried Tart Cherries

Bacon, fried and crumbled

Green onion, diced

Spiced Pecans:

1 c. pecan halves

2 T. sugar

1 T. butter

1 T. Simply Orange

1/4 t. cinnamon

1/4 t. cayenne

Combine ingredients in skillet and cook over medium heat until sugar dissolves.  Spread nuts in a single layer on a baking sheet lined with greased foil.  Bake at 200 degrees for 1 hour, stirring every 15 minutes.  

While hot, transfer pecans to a colander.  Sprinkle generously with salt and shake or stir to ensure all nuts are well-salted.  Stir every 2-5 minutes until nuts are cooled to prevent sticking.     

Dressing:

1/3 c. coconut vinegar

1/4 c. cider vinegar

3 T. Simply Orange

1/2 c. vegetable oil

3 T. sugar

1/4-1/2 t. cayenne pepper

Combine ingredients in a processor and whirl until ingredients are well-blended.

Blueberry Bacarita

Blueberry Bacarita

What's a bacarita?  It's a lime based cocktail with an agave spirit...so *almost* a margarita, except this spirit is made from an agave variety called Bacanora.  In honor of the hometown team's playoff performance, I decided to make a "BLUES" version - which is, incidentally, not blue at all.  But it's delish!

In a cocktail shaker with ice, blend:

1 shot lime juice

1 shot blueberry syrup (recipe below)

1/2 shot blue curacao

1 1/2 shots Bacanora

Pour into a chilled, salt-sugar rimmed glass and ENJOY!

Blueberry Syrup

1/2 c. fresh blueberries

1/2 c. water

2 T butter

1/4 c. sugar

Boil until berries are softened.  Smash, strain through a fine sieve, then cover and cool until ready to use.

Hey, Boston...Welcome to Food in The Lou

This article taken from Feast Magazine's Kelly Riske

How does Enterprise Center celebrate the St. Louis Blues playing in the Stanley Cup finals? Like any good St. Louisan would: with pork steaks.

Just in time for the Blues to head back to St. Louis to face off against the Boston Bruins in Game 3, Enterprise Center has unveiled an extensive lineup of 22 new specialty food items. 

The menu was developed by the STL Kitchen team under the direction of executive chef Steven Maak and includes several dishes inspired by the signature flavors of Boston and St. Louis. These include Pork Steak Chowder Poutine with Provel cheese and seasoned waffle fries (near portal 115 and 311); a clam bake with littleneck clams, shrimp, lobster, corn cobette, baby red potato and grilled sourdough (Jack Daniel's Bar) and a lobster roll melt with chopped lobster, celery, green onions, lemon aïoli, Gruyère, Cheddar, Fontina and caramelized onions on a griddled New England roll (Jack Daniels Bar). Near portals 108 and 322, guests will find dueling hot dogs inspired by each city, including the STL Dog with pulled barbecue pork steak, Provel cheese sauce and green onions, as well as the Boston Dog, with baked beans, pork belly and Peppadew relish.

Enterprise Center will also offer St. Louis-inspired food specials throughout the stadium, including the signature Big-As-Your-Head Toasted Ravioli (near portal 102 and 115), the "Mac Schwartzy" Hat-Trick Mac 'n' Cheese with crushed Red Hot Riplet chips and three-cheese sauce (Jack Daniels Bar) and the Budweiser BBQ Beef Dip-Double Minor with shaved beef brisket and Budweiser-infused au jus (Biergarten pop up).

For thirsty fans, signature cocktails will be available in concessions at the Jack Daniel’s Barrel House, Sub-Zero Bar, Brews of the Lou, Top-Shelf and Biergarten; all-inclusive clubs at Bommarito Automotive Group Lounge, Bull and Bear by Stifel, Sub-Zero Vodka Bar, Scott Credit Union Rinkside Club and Pub ’67; and premium concessions at the Bud Light Sports Pub.

Cocktails include the Smoked Blue (Patrón Añejo, mezcal, orange bitters, agave nectar, soda, charred cherry and charred orange and, of course, the aptly named Callin’ Gloria (Grey Goose vodka, elderflower liqueur, thyme-rosemary nectar, grapefruit soda and rosemary salt).

The handful of local restaurants that operate inside the arena will also be offering special dishes throughout the finals. Near portal 117, Byrd & Barrel will be serving Beat Up Beantown Fries (fries topped with baked beans, Provel, toasted ravioli and barbecue sauce). Sugarfire Smoke House will offer Chief Beef (brisket, Canadian bacon, maple barbecue sauce and Cheddar sauce) near portal 11, while sister restaurant Hi-Pointe Drive-In will have The Fat Trick (three patties topped with blue cheese, bacon, Donair sauce and arugula) near portal 3. Unlike the other Stanley Cup offerings from Enterprise Center, these dishes will also be on offer during the watch parties inside the arena on Thu., June 6 and Wed., June 12.

In all, Enterprise Center estimates that fans will eat about 29,400 toasted ravioli throughout the finals. Just remember: The more local eats you try, the more fuel you’ll have to sing "Gloria."

SSS: Salmon, Smoke, Salt

A classy last-minute appetizer: Water Cracker, Boursin, Arugula, Smoked Salmon, Assorted Olives

Creamy Tomato Soup

Creamy Tomato Soup

Serves 6

8 large cloves garlic, peeled

Wrap cloves in foil and roast at 350 degrees for 30-45 minutes.   

2 large leeks, thinly sliced
2 T. cooking oil
3 T. butter
2 T. brown sugar

Saute leeks in oil/butter until tender and caramelized.  Stir in brown sugar. Puree with the roasted garlic cloves.

2 (14.5 oz) cans fire roasted tomatoes, pureed
1 (12 oz) can tomato paste
4 T. vegetable base
~3 T. Worcestershire
~3 T. adobo sauce 
3 c. water

Add to a large soup pot, along with the pureed leeks and garlic.  Simmer for up to 30 minutes.  

Just before serving, incorporate:

3-4 c. heavy cream (to your desired texture and taste)

NOTE: The soup is very tasty without the cream as well...a little spice and a LOT of tomato, but I thought it was delish!

The Lou Ranked #5 by Food & Wine

"St. Louis never gets enough credit for the things that it does well, and one of those things is food..."  Food & Wine

Rhone Rum Bar

If you know my Eric, you know he has spent the past couple of years becoming quite the rum aficionado, even to the point of seasoning multiple barrels and aging small batches of his own.  I imagine no one in The Lou will be happier than he at the upcoming opening of the latest restaurant by the Hamiltons: The Rhone Rum Bar.  Even if you don't know the Hamilton name, chances are, you've already dined at one of their establishments which include, among others:

Vin de Set

Eleven Eleven

Hamilton's (which opened a mere 6 months ago with yet another exquisite menu!)

Rather than replicate their first successful restaurant, Paul and Wendy have chosen to remain in the Lafayette Square neighborhood and create a new concept for each new space.  They have not relied on the reputation of their prior ventures to guarantee a dedicated patronage, but each and every time have created a compelling atmosphere and menu that keep us showing up time after time. 

The Lou's Best Restaurants 2018

According to Sauce:

1. Louie (Clayton)
2. Billie Jean (Clayton)
3. Yellow Belly (Central West End)
4. Savage (Fox Park)
5. The Clover & the Bee (Webster Groves)
6. Frankly on Cherokee (South City)
7. Cinder House (Downtown)
8. The Benevolent King (Maplewood) 
9. Knead Bakehouse & Provisions (South City)

Yellow Curry Paste

Yellow Curry Paste

Amazingly good and worth the trouble.

Coat lightly with oil, then roast for 45 minutes at 350 degrees:

1/2 - 3/4 c. garlic cloves, wrapped in foil
5 lg. shallots
4" ginger root, thinly sliced and single layered in foil (remove after ~20 minutes)

Process roasted garlic, shallots, and ginger with the following spices until well blended:

3 T. sambal oelek (fresh chili paste)
3 T. lemongrass paste
3 T. turmeric
3 T. yellow curry powder
1 T. pink Himalayan salt
2 t. ground coriander
1/3 c. cilantro

Store in tightly sealed container in refrigerator until ready to use.  I froze 3-4 T. batches in snack baggies for quick use.