Sugar Plum

Sugar Plum

Chicago Donuts

I was reading a blog on someone who lives in Chicago. One of her stories was all about Chicago donuts. I thought I would share some of the pictures here.

from Sugarplum blog-I’m going to tell you about a few doughnut shops I visited, all of which are located downtown Chicago in River North and the Loop.  The first place I went to is a new shop called Firecakes.  I love that name!  It’s a really cute, small shop that sells a variety of yeast and cake doughnuts, and coffee.  The shop is so small that there’s nowhere to sit, so I guess when you buy your doughnuts you’ll have to take them elsewhere to enjoy them.  

her next stop: Glazed and Infused

There are several locations in Chicago; I went to the one in Streeterville, inside the Raffaello Hotel.  It wasn’t much of a store… just a little breakfast nook in the corner of the hotel lobby.  The variety of doughnuts was picked over when I arrived, so I missed out on their most popular flavors: Maple Bacon Long John  and Crème Brûlée.  

This is another shop where there’s nowhere to sit.  There’s a little booth where you order your doughnuts, and that’s it.  And you better have brought cash to pay for them because that’s all they accept.

I went on cold, windy Tuesday morning at 10:00 AM.  I had missed the crowds, so I didn’t have to wait in line.  Score.  Disadvantage: they only had one type of doughnut left.  It was an apricot jelly filled doughnut with vanilla bean glaze.  It was pretty good, but not as good as Firecakes and Glazed & Infused.  There was too much sugary sweet filling, and the glaze was a little sweet.

I have to go back to try other flavors, though.  I can’t make up my mind about Doughnut Vault without trying more of their doughnuts… preferably a simple, glazed yeast doughnut.  I think that’s the best way to determine whether a shop makes good doughnuts or not.  

The last place I visited was Do-Rite Donuts.I guess they opened up about a year ago.

Acids and Sweetness

When you are trying to find a good balance between a sauce that has acid and sweetness combination try one of these preparations ~

Preparation #1

Approximate amounts

• 1 tsp finely diced scotch bonnet chili
• 3/4 tsp. Shredded chopped ginger
• 1 Tbsp Soy
• 1 Tbsp Fish Sauce
• 2-3 Tbsp Avocado
• 2-3? Tbsp Tangerine gastrique taste
• Add squeeze of fresh tangerine

Preparation #2

• 1 tsp fish sauce
• 2 tsp lime
• 1 1/2 tsp sweet chili sauce
• 1 tsp sriracha
• 3 Tbsp Coconut Fat

Preparation #3

• 1 Tbsp Apple Cider vinegar
• 2 Tbsp Lemon Gastrique
• 1/2 tsp Horseradish
• 1 tsp Mustard Oil
• 1 tbsp diced apples
• 1/2 Tbsp Olive oil

Preparation #4

• 3 Tbsp Almond Oil
• 1 tsp Harissa
• 2 Tbsp Harissa Aïoli
• 1 Tbsp Lemon Gastrique

Pineberry

What do you get when you cross a strawberry and a pineapple? A pineberry, of course.
This designer fruit -- a hybrid that looks like a white strawberry with red seeds, but which allegedly smells and tastes like a pineapple -- will be sold in 45 Waitrose supermarkets across the U.K. for the next five weeks while they're in season, ABC News reported.

About seven years ago the pineberry was taken from its native South America and grown commercially in glasshouses by the dutch, ABC reported. Like strawberries, they're green until they ripen, but instead of turning a deep, juicy red, these fruits turn white, like they've been attacked.

Slashfood Tweets

Slashfood Tweets

January was the last time I blogged?!? I can't believe it. Well, yes I can. My days and nights are so full of work and no time to do my favorite things, post new recipes,share new dining spots, and I don't have time for needlepointing. I had a goal to finish  a belt I am doing for one of my sons- to finish it by Mother's Day- since I started it over a year ago.
I do have one interestingly simple picture of a lasagne- you can make them per person!

Ingredients:

1 package of wonton wrappers 

¾ cup freshly made pesto - you can use spinach, cilantro or basil!

1 cup marinara sauce 

¼ cup shredded mozzarella cheese

1 tablespoon toasted pine nuts

1 teaspoon dried oregano

freshly ground pepper 

Instructions:

Preheat oven to 350° F.  Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.  

Layer the lasagna stacks by strarting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that.  Add another square of pasta and repeat.  You don't need much marinara sauce at all on each sheet and you can even skip every other layer for the pesto.  It's up to you. Repeat layers until you have used 12 squares for each stack.  Top with marinara, some pesto and a sprinkling of the mozzarella.  Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.

If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving. You can also freeze them!

Super bowl food picks

Thinking about hosting a Super Bowl party? Or, plan on watching ND blow out 'Bama? I admit, that will be a tough one, but who knew that Nebraska would lose to Georgia! Or Northwestern would beat  Mississippi State!  Here are some suggestions for you super party! More surprises are in store on game day! Happy New Year friends!

Wings, salads, ribs, sandwiches, chili, dips/salsas, brownies, cookies-

Burgers

More Burgers

chicken fingers

Duh

stuffed potatoes

Homemade Pizza

Sweet Potato Dip

Peanut Butter Bar