Monthly Archives: October 2006

Pork Tenderloin with Creamy Herb Sauce

I had purchased a lovely pork tenderloin from Bluescreek Farms Meats in the North Market with the intention of making some Banh mi, but that idea panned out so I had the tenderloin on my hands with no concrete plans for it.

Pork Tenderloin with Creamy Herb Sauce

After checking a few sites, I settled on a recipe for Pork Tenderloin with Creamy Herb Sauce from Recipezaar, which was perfect because it uses a few ingredients that I needed to use asap, like carrots from the farmer’s market, the rest of a bottle of white wine, and some cream that was nearing its expiration date. We served it over mashed potatoes, and it was magnificent! The sauce is flavorful and rich. It doesn’t make a lot of sauce, but what sauce is there is enough for the amount of meat. This recipe is definitely a keeper!


Cheesy Spaghetti Squash with Sausage

If there’s one thing that I know and understand, it’s that my husband absolutely, positively, unequivocably hates squash of any kind. Detests it to the point that most of the time he doesn’t even want to be around when I prepare or eat it. I, on the other hand, LOVE squash. I picked up a spaghetti squash about a month ago (got to love the long life of winter squash!) at the farmer’s market for $1, and I’ve been trying to find a dish to make in which maybe I could hide the squash.

Cheesy Spaghetti Squash with Sausage

No dice. I couldn’t hide it. He was well aware of what it was, and was very reluctant to try it. But it’s got sausage! And cheese! Everything tastes better with sausage and cheese. So he gave it a shot. And liked it. And asked for seconds. AND asked me to make it again sometime. I never thought I’d ever hear the words “I want” and “squash” ever coming out of his mouth in the same sentence. Color me surprised. I guess there’s a first time for everything.

Here’s the recipe, from Recipezaar. We added just a touch more cheese than the recipe called for, but otherwise, we followed it exactly.

Paper Chef #22 – Slow Edition

This is my first time participating in the Paper Chef event, so like an idiot, I misread the instructions a little. I’ll explain about that a little later. Paper Chef #22 – Slow Edition, hosted by Tomatilla, asks us to create a dish out of the featured ingredients, a la Iron Chef. For an amateur like me, it’s a daunting task. While I’m great at following recipes, and even winging it from time to time, creativity isn’t really my forte (at least not yet). To take four random ingredients and create a dish that tastes good? Wow, tall order. OK – here’s where I screwed up. I misread the instructions to read that we had to use at least three of the four ingredients listed. Oops, I left out one. My solution to that small problem is below, although it isn’t in the picture.

This months four ingredients were quite diverse – barberries (never heard of them, but luckily we were able to substitute another berry), pumpkin, spinach (good luck, I still haven’t found any fresh locally – but again, we were able to substitute any green), and slow.


Excuse the bluriness of the picture, my camera wasn’t quite cooperating with me with this salad, for some reason. This salad is inspired by the mixed baby greens salad at Pastaria at the North Market, and the dressing for the salad was based in part on Emeril’s Simple Balsamic Vinaigrette – I like my dressing sweeter than the recipe calls for, so I used 4 tablespoons of brown sugar rather than 2 teaspoons.

To make the salad, toss baby greens (there’s ingredient #1), with thinly sliced onions, goat cheese, blueberries (ingredient #2), and top it with the balsamic vinaigrette (ingredient #3 – qualifies as slow because it’s aged balsamic, and also because you have to incorporate the oil slowly so it emulsifies the dressing). As I mentioned, I forgot #4 – but I’d incorporate it by tossing some salted pumpkin seeds into the mix for a little crunch. 🙂

So there you have it – a salad. Simple, but effective. If you’d like to make it more like Pastaria’s version, you can also add a handful of golden raisins as well.

World Bread Day 2006

world bread day '06

October 16th is World Bread Day, and in its honor, Kochtopf is hosting an one-off event that challenges us to bake (or buy) a bread and blog about it. I’ll be the first to admit, I’m not much of a bread baker. My experience baking yeast breads starts (and ends) with my breadmaker. I hate the strange shaped loaves (even though the bread tastes great), so I don’t use the bread maker quite as often as I should. So, with that in mind, I decided whatever recipe I made would not use the bread maker.

Onion and Fontina Beer Batter Bread

I finally decided on Onion and Fontina Beer Batter bread, a Cooking Light recipe I’ve been meaning to try for quite a while. Since I had some nice hearty pea soup, I figured that this would be the perfect complement to the meal. This may be a personal preference, but I tend to eat bread more with soups and stews more than anything else.

Onion and Fontina Beer Batter Bread

The amazing thing is, even though this isn’t a yeast bread, the beer in the recipe gives it a very yeasty vibe, and if I didn’t know any better, I would have thought it was yeast-based. And even more amazing, this is a light recipe that does not taste light in the least. I’ll proudly add this recipe to my “tried and true” book, and make it whenever I’m making soup or stew. It’s really that good. The ingredient list is simple enough that I usually have the items it requires on hand, save the fontina cheese – others who have made this recipe have substituted mozzarella or Italian four cheese mix and had spectacular results as well.

Onion and Fontina Beer Batter Bread
from Cooking Light January 2006 issue

1 tablespoon olive oil
1 cup diced onion
3 cups all-purpose flour (about 13 1/2 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) grated fontina cheese
1 (12-ounce) bottle beer (such as amber ale)
Cooking spray
1/4 cup butter, melted and divided

Preheat oven to 375°.

Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer; stir just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVING CALORIES 149(30% from fat); FAT 5g (sat 2.3g,mono 2.1g,poly 0.3g); PROTEIN 3.5g; CHOLESTEROL 12mg; CALCIUM 61mg; SODIUM 259mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 22.2g, 3 WW POINTS

The Spice is Right VII: Seasons of Love

With tons of food blogging events ending in the next couple of days, you guys are going to get a double-header this Sunday! I hope you enjoy reading and looking as much as I enjoy cooking and writing. 🙂

The Spice is Right event is usually hosted by Barbara of Tigers & strawberries (one of my favorite blogs, BTW), but for this edition, The Spice is Right VII: Seasons of Love, the reins are being turned over to Danielle of Habeas Brulee while Barbara is recovering from the birth of her new daughter.

In this edition, she asks us to choose a spice mix that is common to our family. We don’t have our own family mix (although, I really should think about developing one), but we use the spice mix I’m going to feature in just about everything.

Goya Adobo is a blend of salt, garlic powder, oregano, black pepper and tumeric that is typically used in Hispanic cooking. Since I grew up in a community with a very large Puerto Rican population, I became well acquainted with this spice at a very young age, putting it on just about everything I cook, from soup to vegetables, meat and more. It truly is an all-purpose seasoning. It’s been the main feature of many of the recipes I’ve featured on this site, like Roast Pork and Rice and Beans and Chicken Legs and Empenadas. In any case, most times I also pair it with another Goya seasoning called Sazon, which is MSG (I know, I know…), salt, garlic, cumin, coriander, and annatto, which gives it a pretty bright orange color. The ideas above are a great place to start with this spice, but if you’d like to try it out first (and get an idea of the flavor you’re working with), try sprinkling either or both on a chicken breast before you grill it. Simple, easy, and delicious.

I had a heck of a time finding it when I first moved to Ohio over a decade ago, so much so that I stocked up on trips back to New Jersey, but now it’s available virtually everywhere, with Giant Eagle having the best selection of Goya products out of the major grocery chains. Also, you can find it at any of the Spanish groceries in town, too. 

Retro Recipe Challenge #3

The Retro Recipe Challenge #3 event, hosted by Laura Rebecca’s Kitchen, challenges us to find a recipe from any publication originally published within five years of your birth year. Since I was born in the seventies (1972, to be exact) it wasn’t too tough to find a recipe that qualified.

Quick 'n Chewy Crescent Bars

I chose Quick ‘n Chewy Crescent Bars, which was the Grand Prize winning recipe of the 1972 Pillsbury Bakeoff. They are very simple to make, and sickly sweet. 🙂 Actually, they’re not bad at all, quite good actually if you stick to the serving size they suggest – case in point, each square in the picture above is actually twice as big as they suggest they should be, so you’re looking at 4 servings up there. It sort of reminds me of the praline topping that I put on top of my yams at Thanksgiving, minus the booze of course.

And I also managed to discover sweetened condensed milk, an ingredient I’ve never worked with before, but now plan to in the future.

Quick ‘n Chewy Crescent Bars (Pillsbury)

1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 cup coconut
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup margarine or butter
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (14-oz.) can sweetened condensed milk (not evaporated)

Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, brown sugar and pecans. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside.

Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.

Bake at 400°F. for 12 to 15 minutes or until deep golden brown. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 servings.

Nutrtion per bar: 90 cal, 4 g fat, 12 g carb, 60 mg sod, 0 g fiber, 1 g pro, 2 WW points

Tag: RRC3

Mixology Monday VIII: Exotic Drinks

Mixology Monday 8

I’m not much of a drinker, so this is my first time participating in the Mixology Monday event. This edition, Mixology Monday #8: Exotic Drinks is being hosted by Meeta over at What’s For Lunch Honey? , so stop by early next week for the roundup.


The theme this month is exotic cocktails. Heck, to me pretty much anything is exotic. I’ll be the first to admit I’m not adventurous in my drinking. So I’ve decided to highlight one of my husband’s favorites.

The caipirinha is probably the only good thing that came out of our awful trip to the churrascaria at the now-defunct Spain Restaurant. It’s a traditional Brazilian drink, made with a muddled mix of limes, Chacaca, and superfine sugar. My husband said it’s citrusy kick is an invigorating delivery system for the slow burn of the Chacaca. Chacaca (Brazilian rum) is fairly hard to find in Columbus, but we managed to find it at the state liquor store that’s in the same strip mall as Anna’s Restaurant on Sawmill Rd. up in Dublin.

It’s very simple to make, if you have the right equipment, especially a muddler (the green topped object in my picture). And lucky for us, someone’s already made a printable step-by-step PDF so you can make your own. Bottoms up!

Friday Round Up 10/13/06

Another Columbus food blogger has come to my attention this week: CMH Gourmand. He likes a lot of the same places I do, too. 🙂

I was really happy to see Jeni’s Ice Creams featured in a Dispatch article this week. Two interesting things. It mentions that the Ohio peach flavor is low-fat. I wish I would have known that at the beginning of the summer! 🙂 I’ll have to go see if they have any pints left since it’s seasonal and won’t be around much longer. The other thing they mentioned is that the Grandview location has apple crisp! Made with Honeycrisps! (my favorite variety of apple). I need to find an excuse to go to Grandview, and soon!

So, Central Ohio readers voted Chipotle as having the best salsa. Chipotle?? I mean it’s good, but I could whip up Chipotle salsa in my kitchen. This week, they want to know which restaurant has the best grilled tuna steak. I have to abstain on this one, unfortunately – I’ve never eaten that particular dish anywhere in town. If you’ve got an opinion on the matter, let them know and you might win a $25 restaurant gift certificate.

The recipes I found this week that tempted my palate so much that I now plan on making them: Flourless Bittersweet Chocolate Cake from A Mingling of Tastes, Fall Colors Vegetable Stew (great way to use those CSA veggies!) from Albion Cooks, Ham and Caramelized Onion Omelets from The Columbus Dispatch, Balsamic Onions from blog from OUR kitchen, Apple Cider Cupcakes with Caramel Frosting from Coconut & Lime, Twice Baked Cauliflower from Cookin’ with Cyndi, Cheesecake with Apples and a Brulee Top from Creampuffs in Venice, Gruyere Apple Grilled Cheese from Just Braise, Baked Spaghetti Squash from Eating for One, Dill Pancakes from My Husband Cooks . Whew, I think I gained weight just by looking at pictures this week!

And, because there’s always a little room to learn something new, learn all about pumpkins from Blog Appetit
, how to make the perfect grilled cheese from Slashfood, or 10 Ways to Improve Your Cooking at Spicing Up Your Senses.

I was really, really pissed off after reading an article on CarbWire. To give you an idea, here’s an excerpt from the entry:

“Why do go around making up diseases for every problem that we have nowadays? Could it be that we don’t really have a disease, we’ve just made some really bad choices for ourselves, hmmmm? Consciously choosing to do something that is detrimental to yourself in some way does not mean you are sick. Misguided, ignorant, or even bored, perhaps, but NOT stricken with an indomitable disease that cannot be overcome.”

As someone who has struggled (yes, struggled) with super morbid obesity all my life (and I mean all my life – I weighed 106 at age 5), I think it’s detrimental to those who need to lose weight to put the blame for the weight entirely on them. While eating and a sedentary lifestyle DOES have a definite impact on someone’s weight, there are tons of hormonal and chemical issues in the body that may make it difficult or near impossible for someone to lose weight. There’s tons of research on set point theory, satiety, and the effects of cortisol and gherlin on hunger and weight loss. There are some illnesses (in my case, PCOS) that have a definite adverse effect on weight loss. Even if you want to argue that it’s a mental issue (eating disorder), it’s sad to see that obesity is vilified to the level it is. As if being obese is some sort of character flaw. Unfortunately, this attitude is not limited to this one person. Even after weight loss surgery, I weigh darn near 400 lbs. And while I could use the breakdown of my surgery as an excuse, I don’t. I know I should eat better. I know I should exercise. I know I need counseling for any eating issues I have. But in the meantime, don’t seat me in the back of the restaurant so your other patrons don’t have to look at me. Don’t talk about me behind my back. Don’t act like you’re better than I am because you’re thinner. Don’t ignore me when I talk to you, as if I don’t exist at all. Don’t perpetuate the lie that the thinner you are, the better you are, and expect our young girls to reach an unhealthy ideal. Don’t generalize – not every fattie is a fattie because they sit on the couch all day eating bon bons. Even if I ever do win the battle against the DISEASE of obesity, I’ll still be a curvy girl, and damn proud to be one. *If* I lose my weight, it will be because I want to live long enough to spend the rest of my life (whatever is left of it) with my husband. Nothing more, nothing less.

Sorry to rant on about this, but it needed to be said. While I’m sure that most (probably all) of you don’t share the opinion of this one blogger, I’d be curious to know if those of you who are overweight encounter the same attitudes in society as I do.

Speaking of which, I’m throwing around the idea to do an experiment next year that has me trying 12 different ways of eating (one per month), while exercising the same amount all year, to see which one is the most effective for weight loss, which makes me feel the best personally (for example, I know I should be eating lower carb because of PCOS, but I don’t), and which one is right for my body. I still haven’t worked out all the details, though. If I do, I’ll probably do it in a separate weight loss journal while still documenting the food aspect of it here. Nothing’s definite yet.

Until next week, folks…

Columbus Events 10/13/06 to 10/19/06

I’m a bit late getting this out tonight, so all events listed will be from tomorrow (10/14/06) on… my apologies.

Tomorrow (10/14) is the 1st Annual AleFest, held at Columbus Convention Center at 2pm-6pm. It’s an “annual charitable craft beer festival showcasing the finest beer styles of the world in an educational, responsible, and enjoyable fashion. You’ll have the opportunity to sample 20 different types of craft beers from over 200 ales and lagers. You must be 21 to enter, and costs $35 at the door. ”

Also of interest on Saturday is Wine, Dine, and Antiques, a fundraiser for Trinity Elementary School — the event will be held at St. Christopher Church at 1420 Grandview Ave and Trinity School at 1381 Ida Ave in Grandview, starting at 6:00. It “features Dr. Wes Cowan, star of the PBS television series “History Detectives” and featured appraiser on “Antiques Roadshow”. Bring your carryable items or photos of antiques for appraisals. Enjoy Taste of Grandview cuisine, and wine tasting. $25 per person.”

Starting Saturday and continuing on Sunday is the Ohio Proud Harvest Festival. “More than 20 Ohio Proud companies will offer samples and sell products from salsas and mustards to butter toffee confections and ostrich burgers. Ohio Proud products are at least 50 percent raised, grown and processed in Ohio.” It will be held from 10am-6pm on Saturday, and Noon to 6pm on Sunday, and admission is free. Call 800.467.7683 for more information.

On Sunday, October 15, “Unwind with Smooth Jazz during Sunday Brunch presented by Crestview Cadillac and C.V.Perry…”above and beyond.” Stop by between 10AM-2PM at the Polaris Grill (1835 Polaris Parkway) located on the southeast side of the I-71/Polaris Parkway exit. Smooth Jazz will broadcast live and feature the smooth sounds of Kim Pensyl & the Smooth Jazz Trio. The brunch buffet features eggs, bacon, made-to-order omelets, belgian waffles, roast beef, poached salmon, ham, turkey, peel & eat shrimp, salads and an array of desserts. Brunch is $15.95 per person. Call the Polaris Grill at (614) 431-5598″.

Additionally, this Sunday is the Champagne and Chocolate Gala —Live music, art, live auction and more, proceeds benefit the Concord Counseling Services Suicide Prevention Program, 2 p.m. Sun. 774 Park Meadow Road (Westerville). $25, $30 at the door. Call 614-890-8202 for tickets or more information.

October 18th marks the beginning of the Circleville Pumpkin Show, that annual fall tradition that exposes you to everything pumpkin – as the website says, each year “Most foods are pumpkin related, such as, pumpkin pies, pumpkin donuts, pumpkin cookies, pumpkin burgers, pumpkin taffy, pumpkin ice cream, pumpkin cake, pumpkin soups, pumpkin waffles, pumpkin cream puffs, pumpkin fudge, pumpkin ice cream, pumpkin milkshakes, and many other concoctions that can be made with pumpkin. Admission is free, and the event runs until October 21st. All the information you need at attend can be found at the website, linked above.

Thursday, October 19th from 3:30pm to 8:30pm is the City of Dublin’s 2006 Halloween Spooktacular, wherein residents are invited to join the city for fun fall activities like hay rides, hay mazes, pumpkin decorating, pumpkin bowling, trunk or treating (local businesses and orgaizations pass out candy from the trunks of their cars), and more. The event will be held at the Dublin Community Recreation Center at 5600 Post Rd, and admission is free. If you’d like more information, please call 614.410.4545.

Also on Thursday, October 19th: Europia Gourmet Wine Tasting, an “open and informal wine tasting at each Gallery Hop from 2-11pm. No sign up required, this is a great way to taste high-end wines ($2 each), no cheap grocery wines here!” Call 614.460.3000 for more information.

This week’s classes at Sur La Table:
Sat, Oct 14 – Baking Basics II: Breads (Hands On) 10:30a $65 (FULL)
Monday, Oct 16 – Local Flavor (Hands On) 6:30p $65 (FULL)
Wednesday, Oct 18 – Pasta Workshop (Hands On) 6:30p $65 (OPEN)
Thursday, Oct 19 – The Art of Roasting (Hands On) 6:30p $65 (FULL)

To register for the open classes, or be put on the wait list for the full classes, call Sur La Table at 614.473.1211.

Elsewhere in Ohio this week:

In Gallia County, on October 13-15, “join the annual celebration of the harvest season at the Bob Evans Farm Festival, 9am-5pm. The event attracts thousands for entertainment, traditional arts and crafts, farm contests, food, children’s activities and demonstrations. For more information, call 800.994.FARM or 740.245.5304 or visit the Bob Evans web site.”

Also on October 13-15 is the Algonquin Mill Fall Festival. Here, “crafters give demonstrations on old-fashioned crafts, hearty food will be available and young ones can enjoy the children’s entertainment area.” Mill Farm, St. Rte 332, Carrollton. Hours are 9am-5pm each day, and admission is free. Call 877.727.0103 for more information.

October 14-15 marks the Ashtabula County Covered Bridge Festival, where you can “celebrate Ashtabula County’s covered bridges with crafts, entertainment, historical vehicles and engines, a farmers’ market, a quilt show, a parade, and great food.” It will be held at the Ashtabula County Fairgrounds, N. Poplar St, Jefferson on both days from 8am-5pm. Admission for adults is $4, and children are free. Call 440.576.3769 for more information.

Also on October 14-15, the Harvest Festival will be held at Hale Farm and Village at 2686 Oak Hill Rd. in Bath, OH. “Learn how every family member in the 19th century worked to prepare for the winter ahead by canning, pickling, repairing buildings and cutting firewood. Enjoy wagon rides, yards of straw to play in, pumpkin patches, cider and other fall treats.” Admission for the event is $14.50 for adults, $12.50 fore seniors, and $7.50 for children 3-12. Call 330.666.3711 for more information.

On weekends through October 22nd, the Devine Farms Pumpkin Festival will be held at Devine Farms at 672 National Rd. in Hebron. “Enjoy wagon rides, a corn maze, pumpkin painting, air brushed pumpkins and more.” Sat 10am-6pm, Sun 12-6pm. Admission is $1. Call 740.928.8320 for more information.

Also, through October 15, the Pumpkin Train will be held at the Northwest Ohio Railroad Preservation Inc. at 11600 County Rd 99 in Findlay. “Ride a quarter-scale train to the pumpkin patch where visitors choose a pumpkin and have it shipped back to the station.” Admission is $1. Call 419.423.2995 for hours and more information.

One of the really cool events happening elsewhere in Ohio this weekend is the Old Thyme Herb Fair happening this weekend at Lewis Mountain Herbs and Everlastings at 2345 St. Rte 247 in Manchester. It “features more than 200 booths of herb specialists, workshops, cooking classes, demonstations, story telling, musical entertainment and garden and greenhouse tours.” Going on Saturday and Sunday from 10am to 5pm. Admission is free. Call 937.549.2484 for more information.

Speaking of cool (and I mean so cool, that I really wish I could attend this one because it sounds really up my alley), Ohio Magazine had a feature this month on an event called “The Day of the Open Barn Doors. The concept of this is so freakin’ cool. Read this article to get an idea of the event, because I can’t summarize it in a way that will do it justice. From the article, “The “Open Barn Doors” party has evolved into a celebration of the harvest, and a celebration of friendship. And everyone is invited. “The great thing about McIntire,” says Slawinski, “is that you don’t have to know him to come here and be a part of the fun.” This October 14 will be the fifth annual celebration, and as McIntire is fond of saying, “if you’re waiting for a formal invitation, forget it.” McIntire doesn’t invite so much as he “announces” — and opens up those barn doors.”. For more information, “The Day of the Open Barn Doors” Saturday October 14, 2006, noon – ?, food served from noon – 7pm, music starts at 5pm. Contributions of food and drink will be accepted, but are certainly not expected as a requirement for attendance,” he adds. “Try to bring something you harvested, cooked, processed, produced, raised, discovered, aged, vintnered, or thought of yourself.” Contact Gary McIntire, 51211 Boston Hill Rd., Sardis, Ohio 43946. Visit Le Chateau Hillbille or e-mail I’m still half tempted to blow off everything else I have planned this weekend to attend this.

Saturday, October 14th marks the last day of the Fairfield County Fair. It offers all of your usual fair activities, including fair food. 🙂 Fairfield County Fairgrounds, 157 E. Fair Ave, Fairfield. Call 749.653.3041 for more information.

As always, if you’ve got an event you’d like me to feature, drop me an email at columbusfoodieATgmailDOTcom and I’ll be sure to focus it in next week’s column.

HHDD #6 – F is for Fritter


Hay Hay It’s Donna Day is a monthly event, hosted this month by Milk and Cookies. I can’t say I’ve ever heard of Donna Hay, being from the US and all, but from what information I gathered from the event history page, she’s Australia’s equivalent of Martha Stewart. In any case, this month’s theme was fritters, and I *love* fritters, so I’m all in!

Apple Fritters

The event description didn’t specify that it had to be a Donna Hay recipe (and I wouldn’t know where to find one anyway, since her magazine isn’t available here), so I decided to make apple fritters, using a Rachael Ray recipe. Super simple to make, and for once, I didn’t change anything about the recipe. It was wonderful as-is, maybe next time I’ll drizzle some caramel over it. It kind of reminds me of funnel cake with apples inside. It also was a great way to use some of these apples I have laying around.

Nothin’ to Fret About Apple Fritters (Rachael Ray)

Vegetable oil, for frying
4 apples, Red or Golden Delicious or, 2 of each
2 teaspoons lemon juice (1 wedge will do)
2 cups complete pancake mix, any brand
1 1/2 cups water
1/2 teaspoon ground nutmeg, or equivalent of freshly grated
1/2 cup confectioners’ sugar

Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning.

Mix together pancake mix and water, season with nutmeg. Place confectioners’ sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown.

Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding.
Top fritters with confectioners’ sugar and transfer to a serving platter.