Buttermilk Chocolate Cake Food

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PEACH COBBLER



Peach Cobbler image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream

Steps:

  • Preheat the oven to 425 degrees F.
  • Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
  • Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
  • Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.

THE BEST OLD-FASHIONED DOUGHNUTS



The Best Old-Fashioned Doughnuts image

We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 doughnuts and 8 holes

Number Of Ingredients 11

2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons plus 1/8 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2/3 cup plus 6 tablespoons buttermilk
1/2 cup sour cream
1 large egg and 1 egg yolk, beaten to blend
1 tablespoon plus 1 teaspoon vanilla paste
3 tablespoons vegetable oil, plus more for frying
2 cups confectioners' sugar

Steps:

  • Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
  • Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
  • Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
  • Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
  • Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
  • Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
  • Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
  • Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS



Buttermilk Marinated Deep-Fried Chicken Thighs image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

  • Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
  • Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
  • Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Provided by Bobby Flay

Time 30m

Yield s: 12 biscuits

Number Of Ingredients 9

4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
2 tablespoons melted butter

Steps:

  • Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

HOMEMADE BUTTERMILK



Homemade Buttermilk image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 2

4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk

Steps:

  • Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
  • Use as needed in a recipe, or cover and refrigerate until needed.

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