~ Capturing the context of contentment in everyday life ~
Every Thursday, here at Like Mother, Like Daughter!
{pretty}
Well, it's Lent, as you well know — and actually it's Ash Wednesday, a day of fasting, as I write — because I can't put this post together in the middle of the night — and of course what I have to tell you about is the day before, which was Mardi Gras, Fat Tuesday.
So, temptation.
In the form of the pictures I have to show you.
Which are of doughnuts.
{The idea of which I totally stole from Sukie, who made them for Snow Day Monday.}
Fried in bacon fat.
Dusted with sugar.
And filled with lime curd folded into whipped cream.
Luckily for you and any remaining shred of penance you may have in you, I didn't take any pictures at all of the bacon cheeseburgers we had for supper!
Yes, the doughnuts were a snack.
An appetizer, if you will, for the cheeseburgers.
Sorry about that.
{happy}
{All the recipes are linked. I made them the way they said. Except for frying the doughnuts in bacon fat, which is an improvement that would occur to anyone.}
Sukie posted on Twitter that she had made Paczki (Polish doughnuts of heavenliness). I instantly reverberated to the thought, because I love fried food.
Love it.
It literally does not matter what the food is, as long as it's fried. I was visiting her, actually, last week, and we all went out to get chicken and waffles. I ended up swapping the mac and cheese that came as a side because, well, it's not fried, is it.
I like all the things to be fried. If possible.
So when she mentioned these, I became obsessed and somewhat determined to make them myself. What better moment than Fat Tuesday? Because it's all lentils and cracked wheat from here on in.
There was leftover dough, so I opted to roll it out in a rectangle and make pinwheel buns stuffed with Nutella, in true “use it up before Lent” fashion. I used all the Nutella I had. These will go in the freezer and we can have them on a feast day– I think St. Joseph's day would be mighty appropriate, don't you?
I will drizzle them with a glaze after I defrost them. So that's something to look forward to.
It seems that as Lent approaches, I do pick things up in the delectability department. Go figure.
For instance, the reason I had lime curd is that I decided last week that we needed a “snack” of browned butter shortbread cookies with lime curd and blueberries. Seemed pressing at the time. I can't say the shortbread as such was successful (I had to re-bake it after mixing the result with egg whites or we'd have had a pile of browned butter cookie dust to eat with a spoon maybe). I've never been super successful with shortbread. But after morphing it into shortbread macaroon type bar thingies, it was indeed a nice treat.
{If you have a stellar shortbread recipe, do dish in the comments.}
Leaving us, however, with a bunch of lime curd left over.
So naturally, when I saw that these Paczki morsels call for a filling, and Sukie mentioned her lime curd (weird, huh?), my mind turned to my lime curd. Folded into whipped cream. Naturally.
The rest (after the not inconsiderable number I ate and the few the others ate) are going in the freezer. Temptation will have to wait another day.
{real and funny if you are okay with laughing at a frozen person}
This morning I put on tights, a skirt, a turtleneck, a wool sweater, and a scarf. Then I came home from Mass and put on a fleece vest over my sweater and a pair of fleece-lined leggings over my tights.
And the leggings are linty.
And I just don't care if the whole internet sees it — that's how cold I am.
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Leane says
Mmmm….looks good! Tucking away the recipe for later use. 🙂 On Fat Tuesday, we had lemon supreme pies that my 16 yr old Rosie decided to make. She had to redo the “lemon supreme” part by putting it back in the pot and adding more cornstarch. All turned out well though and it was delish. Here’s hoping it warms up and leggings can be discarded…lint and all! 🙂
Colette says
I had never heard of pączki until this year, when suddenly everyone seems to be making/craving them. Now I reeeally want one, and that’s not going to be an option for awhile.
Everyone around here gets all excited about pancakes on Fat Tuesday, as if that’s somehow an indulgence. I can’t understand it — do they not see the king cake? Don’t they know that waffles are better anyway? And more importantly, why aren’t we all eating pączki?!
Leila says
Colette, I agree. Pancakes I guess were to use up all the eggs and butter, but to me it’s not the most exciting way to go!
Haus Frau says
I am so craving those doughnuts now…
Celine says
So impressed that you made your own Paczkis! I had some AWESOME ones (Detroit surrounds the Polish city of Hamtramck) on Fat Tuesday.
I love fried food, but sadly have never deep-fried anything myself. Ever. What kind of oil? What kind of pan? What do you do with the oil that’s left over? So many questions.
Leila says
Celine, I friend them in bacon fat, which I have in abundance due to all the bacon-eating that goes on here. I used that cast-iron 10″ pan you see there. I put the leftovers, wrapped in parchment paper, in the freezer!
Jessica says
Now I am starving…for Packzi. Those look amazing.
Barbara says
I totally get “who cares how I look?” Every day it’s the same attire — leggings, socks (tucked in boots you can’t tell), undergarments for extra warmth, sweater, scarf. I think it might be July before we get warm again this year. And I’m in Ohio — you might have to vacation in the Bahamas!
We always enjoy Fastnachts on Fat Tuesday — German potato doughnuts. Yum. Never, ever thought to use bacon fat.
PS awesome authentic Scottish shortbread recipe acquired from my college roommate: http://prayingforgrace.blogspot.com/2007/02/my-youngest-cousin-is-student-at-miami.html
sibyl says
Auntie Leila, I also love fried food, but have been dismayed by doughnuts. Do you use a thermometer to get the oil temp. right? How do you know when they’re done? I’m just so eager to try them but so timid! In fact, I was given a beautiful deep skillet that would be perfect for frying chicken, but that also fills me with perplexity. Any hints?
Leila says
Sibyl, at this point I know how hot to get the fat to deep fry. But it can be helpful to use an electric pot that has settings (I have a Fry Daddy that I got at a yard sale for 75 cents and that works great). You set it at 375 and then FRY.
Eventually you get the idea. If you want to use your deep skillet, then consult your Joy of Cooking for directions. A thermometer would help, but there are other ways to tell. Fats have different smoking points, so you want to use a kind that doesn’t smoke until after 375 — bacon fat is perfect!
Lard. Clarified butter (but that would be expensive, whereas the bacon fat is free). Coconut oil (ditto).
Doughnuts are easy because, unlike chicken, when they are browned on one side they are ready to be flipped to brown on the other, and then, done. Chicken needs a little more finesse so you are sure you cook the insides.
Maybe I will post on that soon.
But do study up and then try it! In the meantime, you can be saving your bacon fat.
Amy Caroline says
Oh those donuts look to die for! You are a temptress!
Donna L. says
Those doughnuts look heavenly! Well done–of course now *I* want to try them and I ought not to during Lent….
I have the best and easiest Shortbread recipe that my Mum shared with me. I don’t know if it is true to any heritage but the cookies are wonderful: light, flaky with the perfect salty/sweet/buttery flavor that we love!
1 pound butter {I use Challenge salted}
2 tsp. vanilla
1 1/3 cups powdered sugar
1 1/2 cups cornstarch
3 cups flour
pinch of salt
Place butter in mixing bowl and add vanilla-mix on medium until vanilla is completely blended with the butter. Add all other ingredients and mix slowly until mixture resembles tiny marbles once the flour is blended but still seems on the dry side. Cover and let sit at room temperature at least eight hours but preferably overnight. Pour out the mixture and using a rolling pin or hands roll out on baking sheet to a thickness of 1/2 inch and slice with a pizza cutter into diamond shapes and pricked two or three times with fork tines on each cookie–or can be rolled out and cut with cookie cutters.
Bake at 300 degrees {low heat} for 25-30 minutes {for the baking sheet full} probably less for individually cut cookies until the edges are just barely starting to turn tan colored.
Re-cut along the lines and carefully lift off of baking sheet onto a cooling rack…enjoy!
Caitlin says
Are you interested in adopting me and making me fried foods? I am scared of frying after I had an incident with some eggplant, but I’m pretty much willing to do anything for donuts. During this pregnancy lemon things have been my major craving, so I think that will do nicely here!
Dianna says
Shortbread, that I can do!
Four ingredients, including vanilla extract! I like mine thick so I always just use the dough as a single set. And if you’ve a mini-scone pan you can press the dough into the triangles and then it’s already pre-cut.
http://blog.kingarthurflour.com/2008/12/15/a-solstice-celebration-shortbread/
Lisa G. says
You shouldn’t have said the leggings were linty – I was just thinking they were made with a sparkly or spotty fiber. 😀
Mac and cheese, not fried? I had some grilled mac and cheese at a local restaurant not long ago; it was too salty and a little too greasy for me, but I’m thinking you might have liked it! I don’t know how he did it – perhaps frittata-like? (something I’ve never been able to do with any success) I really think you should try this, Leila. It wasn’t mushed up at all, just in a sort of big wad and somewhat crusty all around. It was an appetizer, but pretty big!
Teresa says
Those donuts look absolutely heavenly! And I LOVE the idea of frying them in bacon fat. I definitely will be trying that post Easter!
Leila says
Shortbread makers, do you think they didn’t work because I browned the butter (obviously melting it) first?
Catherine says
Oh, absolutely, Leila! Its like with biscuits or pie crust; you don’t want the butter to melt until its in the oven (although you use softened butter for shortbread versus the hard, cold butter for the other two). The butter creamed with the flour makes the dough of the cookies. Here’s my super easy shortbread recipe:
1. Heat oven to 350.
2. Mix 3/4 cup butter, softened, and 1/4 cup sugar. Stir in 2 cups all-purpose flour. (If dough is crumbly, stir
in 1-2 Tb. butter.)
3. Roll dough into balls. Place about 1/2 inch apart on ungreased cookie sheet. Bake until set, about 20 min.
4. Immediately remove from cookie sheet. Roll them in powdered sugar (this is done easily in a bag or
covered bowl; just put the balls and powdered sugar in the bag together, close, and shake!).
5. Alternative to #3: Roll dough about 1/2 inch thick on lightly floured surface and cut into shapes.
Makes about 2 dozen cookies.
Donna L. says
I think that might have been the *why*–
Once I melted the butter in a hurry and the shortbread was more like crunchy, hard sweetish crackers…with butter frying all around them on my stoneware cookie sheet. I am SO happy that I finally can help *you* with a recipe idea since I have learned so much from you and your family since I found you a couple of years ago!
Stephanie says
Leila, I don’t bake. I was never in the kitchen much growing up. I am a pour water into box mix “stirrer.” SO…I DID make muffins from scratch this morning with my six year old daughter, with cinnamon…and someday…just someday, I might be able to make one of the delicious treats you write about on here. Inspiring! Baby steps though right? God bless! Linty legs are all the rage.
Tamara says
Oh those doughnuts look amazing. We had chocolate milkshakes for dessert to use up the ice cream and some random Hershey kisses someone gave us. They were yummy too and I was proud of my “use it up before Lent” success. Next year, I may try to have some lime curd hanging around 😉
Kelly M. says
I have not attempted homemade doughnuts since becoming gluten free. I’ve found a few brands in the freezer section if I’d like to over pay for a cake-like variety but, ah, to savor a light and fluffy doughnut would be divine. Perhaps even a GF version would work fried in bacon fat.
We settled for crepes on Mardi Gras. They’re very tasty in GF form and now I’m thinking I need to stuff them with some lime curd. Thank goodness for Sundays!
Lacy says
Kelly–my Mom made these apple fritters for us a while back (I and my two daughters must follow a strict gf diet with no cheating, ever.). They were so delicious! Even the non-celiac members of our family raved about how delicious they were. I seem to recall they were very easy to make, as well.
https://21nogluten.wordpress.com/tag/bisquick-gluten-free/
Kelly M. says
Can you imagine GF apple fritters deep fried in bacon fat?!?! Why oh why did I have to discover this NOW?!
Kristi says
You keep adding to the reasons I want to live with you! If it weren’t so cold there, we might just show up on your doorstep one day. Just a family of four, that would be nothing for you. Maybe in July, when Texas heats up and Lent is far behind us.
You inspired me to start learning how to crochet — perhaps I’ll learn to cook like this, too?
Amy says
I have had great success with this recipe for whipped shortbread…http://www.tourismpei.com/index.php3?number=16049
Moira says
Yes! to bacon fat!!!
hope says
Yum! That’s all I can think! Yum! 🙂
Mary says
Wow, just…wow. I may be drooling.
Joy in Alabama says
I only have one thing to say about the doughnuts: OH.MY.WORD.
So good, your tongue will slap your brain!
Rebecca says
I made doughnuts this past week too! But not for fat Tuesday… I made a promise to my children to make them at the conclusion of a month of buying nothing but milk and cheese for groceries. I had never made doughnuts before- and made the ‘cake’ kind and I am very much a ‘yeast donut’ kinda girl. Most especially when stuffed. I’d much rather have had yours! 😉
I love that picture of you and your hubby (I presume.)…the picture within the picture. It is lovely.
briana says
I have been living in thermals. Those cuddle dud things? Silk is warmer and nicer, but takes quite the hit out of your purse, and these cuddle dud things work well. I honestly do not remember the last time I was in one layer. Probably November. And it’s been nothing but thick wool socks and wool clogs.
Some people talk about this thing known as Spring. The old timers tell me it will arrive. I have my doubts.
Mary Keane says
I haven’t tried frying anything yet. Honestly I’m a little afraid of it. It seems like you have to have everything exactly the right size and at the right temperature, or else you will burn it outside while inside isn’t fully cooked, or on the other hand have a greasy flabby unappetizing mess. Growing up in a “low fat” sort of household, frying simply wasn’t done! I do love doughnuts though, and I’m sure your homemade ones are far more delicious than the bakery variety. Nutella buns would certainly be within my capabilities, however. Filing that idea away for a non-penetential time!
Jill Foley says
I think I gained a few pounds just reading this…and there was definitely some drooling that happened.
Mary says
You are killing me with the fried donut photos. I gave up sugar for Lent!
Argh!
They look so very yummy. Sigh.
I hope it warms up for you soon.
Kate says
Those doughnuts look and sound yummy! Here in the UK we call it Shrove Tuesday aka Pancake Day, when traditionally we use up eggs/fat/sugar pre-Lent by eating – you’ve guessed it – pancakes! Keeping chickens, it’s difficult to give up eggs (especially as the girls are just coming into lay now) but I made pancakes with my 2 1/2 year old the way my mum did with us.
Recipe for english pancakes: 4oz plain flour, 1 or 2 eggs (1 is fine, 2 makes a richer batter), 1/2 pint milk. Whisk it up to a batter, leave to stand for anything between 30 mins and 24 hours, then fry off a ladle full at a time in a really hot frying pan. Flip halfway through so that both sides get a lovely speckled look.
Sprinkling them with sugar and lemon juice is a popular topping here, but my boy prefers nutella!
Judy says
My older children made cake donuts for us, and they were delicious, but a little greasy. I wonder if the oil wasn’t hot enough? We’ve never tried frying them in bacon fat. That sounds amazingly delicious. But how do you store the fat while you are saving it?
Leila says
Judy, the bacon fat goes in clean jars in the fridge. You can keep adding to a jar until it’s full. Then get out a new one and use the fat from the older one. I use the peanut butter jars that the natural pb comes in — I love them b/c they are straight-sided, they have metal tops, and the labels are relatively easy to get off.
Woman of the House says
Oh, my! Do those ever look good. Temptation indeed!