Buttermilk Puffs Food

HASSELBACK CHEESE PUFF FRIED CHICKEN RECIPE BY TASTY

Steps:

• Season chicken breasts with salt and pepper.
• Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
• Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
• While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
• Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
• Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
• Heat oil to 350°F (175°C) in a large skillet or pot.
• Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
• Remove the chicken breasts and transfer to a paper towel-lined plate.
• Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
• Enjoy!

ORIGINAL RECIPE FOR DANISH AEBLESKIVER (PANCAKE BALLS)

Steps:

• Separate the egg whites and yolks in separate bowls.
• Whisk the sugar and egg whites fluffy and stiff. The bowl must be completely clean and dry. A tiny bit of water will make the eggs whites impossible to whisk stiff. Set aside.
• Mix the egg yolks, all-purpose flour, natron (baking soda), salt and vanilla sugar together in a separate bowl.
• Use a hand mixer to mix the ingredients while gradually adding the buttermilk. Keep mixing until the batter is uniform.
• Melt the butter and let it cool off a bit. Slowly add the cooled butter to the buttermilk mixture while whisking.
• Use a wooden spoon or similar to slowly mix the stiff eggs whites in the batter.
• You need a special Aebleskive pan for frying. You can get one online or maybe at your local kitchen store.
• Heat up the Aebleskive pan at medium heat and add a small piece of butter in each hole. Fill the holes 3/4 with the Aebleskive batter.
• When the batter starts to get firm and you can turn them over without cracking, then turn the Aebleskiver 90 degrees (using a wooden stick or similar) and let the batter flow into the pan.
• At this point there is a hole in the side of the Aebleskive. Pour a little extra batter into the hole and turn the Aebleskive another 90 degrees so that the hole gets closed.
• When the Aebleskiver have a solid surface turn them regularly so they get an even and light-brown crust.

CHEF JOHN'S BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
• Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
• Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
• Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
• Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

GOLDEN BUTTERMILK PUFF DOUGHNUTS

Steps:

• Heat a deep-fryer to 374 degrees.
• In a bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, salt and nutmeg.
• In another small bowl, combine/whisk together 1/4 cup oil, buttermilk and the egg; mix well to combine, add to flour mixture, and mix until very well combined with a wooden spoon.
• Drop by teaspoonfuls into 6 cups hot oil (375 degrees); fry about 1-1/2 - 2 minutes, or until very light golden brown.
• Remove, and drain on paper towel.
• Roll in 1/2 cup sugar, mixed with cinnamon.
• Note: It is impotant to keep the oil temperature at a steady 375 degrees, otherwise the doughnuts will be overdone, and won't have a light texture.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH

Steps:

• Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
• Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
• Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
• Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
• Bake at 400 degrees F (200 degrees C); see Cook's Note.

HOMEMADE BUTTERMILK

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.

BUTTERMILK PUFFS

Steps:

• In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
• Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
• Add oil, buttermilk and egg; beat until smooth.
• Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
• Fry only 4-5 puffs at a time until golden brown on all sides.
• Drain on paper towels.
• Glaze the warm puffs, or roll in cinnamon/sugar mixture.

MY FAVORITE BUTTERMILK PIE CRUST

Steps:

• Before you begin measuring everything out, place the cubed butter in the freezer to chill.
• Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.
• While pulsing, slowly pour in 1/2 cup of the buttermilk (1/4 for half batch, 2 tablespoons for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time.
• Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. (If you are making only a single crust, do not divide dough.) Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.