Sweet Potato And SweeTango Apple Soup
SweeTango apples seemed to come out of nowhere, at least to me. As someone who grew up mere feet from two different apple orchards in Easter Washington, it seemed like these fantastic little gems of produce brilliance appeared as if by magic as a brand new species of one of my favorite fruits. In the old school fashion of cross pollination (nothing new, plants have been doing this without human intervention since the dawn of time) the SweeTango is a cross between the fantastic Honey Crisp and a Zestar. The flavor is beautiful, but it’s the sharp snap crisp when you bite into one that’s unlike anything else out there. As much as I love the apples in this soup, it’s eating them raw that’s really the way to go.
I was introduced to the SweetTango at a press event at my favorite Los Angeles Resturant, Animal. A table at this sought after joint, and a meal cooked up by the celebrity chef-owner team of Vinny Dotolo and Jon Shook may take you months to secure and is on every LA based foodies Must Do list. I was thrilled to spend an afternoon among a small group of other writers, eating the dishes cooked up by Jon and Vinny themselves, all featuring SweeTango apples. Other than the chance to chat it up with on of my favorite local chefs, this soup was the highlight. Jon and Vinny even sent us home with the recipe. And even let me share it.
You could win an all expense paid trip to Los Angeles as well as an unforgettable dinner at Animal, one of LA’s best restaurants. Enter here.
Classic Glazed Beer Doughnuts
- 2 ½ cups bread flour
- ¼ cup granulated sugar
- 1 packet rapid rise yeast (2 ¼ tsp)
- ¾ cup wheat beer
- 1/2 teaspoon vanilla
- 3 large egg yolk (room temperature)
- ¼ cup heavy cream (room temperature)
- 1 tsp salt
- 4 tbs butter, softened
- oil for frying
- 1 ½ cups confectioners sugar
- 1/4 cup IPA beer
- In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
- Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.
- Add the beer to the stand mixer, mix until most of the flour has been moistened.
- Add the vanilla then the yolks, one at a time. Add the cream, salt and softened butter.
- Building up speed, beat on high until the dough comes together and gathers around the blade.
- The dough will be very soft.
- Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
- Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.
- Roll dough out on a lightly floured surface to 1 inch thickness. Cut doughnuts out with a 3 ½ inch biscuit cutter with 1 inch circle holes.
- Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.
- Allow to rise at room temperature until doubled in size, about 30 minutes.
- Fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.
- Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.
- To make the glaze, whisk together the powdered sugar and the IPA beer until well combined. One at a time dip the doughnuts in the glaze.
- Allow glaze to set before servings.
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