|
Makrut-Key Lime Curd
Makrut-Key Lime Mousse with
Berries
Makrut-Key
Lime
Tart
Makrut-Key Lime Frozen Parfait
Sara Moulton's Ginger Donuts stuffed with
Makrut-Key Lime Curd
WINE NOTES
Matcha Tea Service:
Matcha tea is used in the traditional Japanese Tea
Ceremony. For the ceremony the powdered Matcha is measured with a
chashaku (bamboo spoon) and is placed in a chawan (serving bowl).
Hot water is added, then whipped with a chasen (bamboo whisk) until
frothy. The thick, frothy tea is consumed straight from the bowl.
For home use, add 1/2 teaspoon Matcha to 8 ounces of freshly boiled
water, stir vigorously and enjoy. Matcha ("powdered tea") is a
special type of green tea: a precious, jewel-green powder made from
hand-picked, high-grade Japanese tea. It is whisked with hot water
in a bowl to make a frothy, healthful beverage.
Semillon:
Lush, jammy apricot and vanilla flavors. Honeyed
marmalade with buttery tropical fruit. Moderate sweetness balanced
by underlying acidity.
|
|
Sara Moulton's
Ginger Donuts stuffed with Makrut-Key Lime Curd
Makes about 42 filled donuts
- 4 cups all-purpose flour plus additional
for dusting
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground ginger
- 1 3/4 cups sugar
- 2 oz crystallized ginger, coarsely
chopped
- 3/4 cup well-shaken buttermilk
- 1/2 stick (1/4 cup) unsalted butter,
melted and cooled slightly
- 2 large eggs
- 12 cups vegetable oil
- 2 cups Makrut-Key Lime Curd
- 1 3/4-inch round cookie cutter
- Deep-fat thermometer.
Whisk together flour, baking powder, baking
soda, salt, and 3/4 teaspoon ground ginger in a large bowl. Whisk
together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a
shallow bowl. Pulse remaining 3/4 cup sugar with crystallized ginger
in a food processor until ginger is finely chopped. Transfer to a
bowl and whisk in buttermilk, butter, and eggs until smooth. Add
buttermilk mixture to flour mixture and stir until a dough forms
(dough will be sticky). Turn out dough onto a well-floured surface
and knead gently just until it comes together, 10 to 12 times, then
form into a ball. Lightly dust work surface and dough with flour,
then roll out dough into a 13-inch round (about 1/3 inch thick) with
a floured rolling pin. Cut out rounds with floured cutter and
transfer to a lightly floured baking sheet. Gather scraps and reroll,
then cut out additional rounds. (Reroll only once.) Heat oil in a
wide 5-quart heavy pot until thermometer registers 375 degrees.
Working in batches of 7 or 8, carefully add rounds, one at a time,
to oil and fry, turning over once, until golden brown, 1 1/2 to 2
minutes total per batch. (Return oil to 375 degrees between
batches.) Transfer to paper towels to drain. Cool slightly, then
dredge in ginger sugar. Gently slice donuts in half and spoon
Makrut-Key Lime Curd on bottom half of donut; top with second half
of donut. Serve 3 or so to a plate, garnish with slices of
crystallized ginger.
Cooks' note:
Doughnuts can be fried (but not dredged in ginger sugar) 4
hours ahead and cooled completely, then kept in an airtight
container at room temperature. Reheat undredged doughnuts on a
baking sheet in a preheated 250 degrees oven 10 to 15 minutes, then
cool slightly and dredge in ginger sugar.
Recipe adapted from Gourmet Magazine
Click Here for a
Printer Friendly version
|
