An ode to homer


Cover of "The Simpsons Movie (Widescreen ...

Cover of The Simpsons Movie (Widescreen Edition)

No not the greek poet. Watch the simpson’s movie and chief wiggam almost shot himself while eating donuts. Something homer and I share is a love of donuts. So I’m thinkin of that I’ve never had is fried cake donut. Not sure if they’d fry up right, but I figure the idea’s there always room to experiment.  The dough will probably be a bit sticky so flour whatever you use to cut the donuts. So here we go homer’s donut.

 

Homer‘s donut

Mix oil and egg in a bowl until combined, add in baking powder, sugar, salt, and flours and fold together unitl it forms a crumbly mix. Slowly stir in brandy, moonshine and milk. Flour your hands and turn out onto floured board and let sit in the oven for 2 hours. Roll dough out to desired thickness (I’m thinking 1/4 to 1/2 inch thick, anything thicker might leave the center raw and uncooked.) and either cut out with a cookie cutter or a tin can, or a cup. Cut out as many donuts as you can get, might be some left over, can twist it together and you can make donut sticks! Heat oil in a pan until you can stick in a bamboo skewer and it bubbles vigorously, or a cube of bread browns in a minute. Lay your donuts a few at a time in the oil and fry until golden brown flipping with a spider half way through cooking. (Probably 3-4 minutes, maybe more depending on thickness) Once cooked, remove from pan of oil and roll in cinnamon sugar. (My cinnamon sugar is 1/4 cup white sugar, 1 tablespoon cinnamon and 1 teaspoon apple pie spice) Knowing homer like I do from watching the show, I think a glaze would be required, a simple glaze of 1/4 cup milk, 2 cups cinnamon sugar, and 1 teaspoon of apple pie moonshine be awesome. Definetly not healthy, but sounds like something homer would enjoy.

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Bacon, rum, oatmeal, and raisin cookies


English: Raisins. Español: Pasas.

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Ok….this is an odd recipe. Believe me though it’s a good one. The saltyness from bacon, the sweet of raisins with a kick of rum, with this nutty oatmeal it’s just heaven. Give it a try it’s something you’ll love to peices. They will be a big hit at parties, and they will disappear really fast.

8 ounces sliced guanciale or pancetta, cut into 1/4-inch squares
2 1/4 cups cake flour
teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (packed) dark brown sugar
2/3 cup sugar
1/2 cup olive oil, room temperature
2 large eggs
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
2/3 cup Golden raisins raisins soaked in 1 cup dark rum

Line 2 baking sheets with parchment paper. Cook guanciale or pancetta in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and baking powder, salt and baking soda in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins (without the excess rum) into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using  a ice cream scoop and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.

Mmmm golden raisins with a sweet rum flavor to them, oatmeal…bacon….what’s not good with bacons?

guanciale and corn griddle cakes


Another none traditional guanciale breakfest recipe. Yay guanciale! A delicious roman bacon meats a griddle cake! Yay!

Guanciale and corn griddle cakes

8 slices guanciale, cut into 1/2-inch pieces
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded Monterey Jack cheese

In a skillet, cook the guanciale pieces until they begin to brown. Add the onion and continue to cook until the guanciale is crisp and the onion is softened. Scoop out a heaping tablespoon of the guanciale mixture for topping the griddle cakes upon serving and set it aside.

While the guanciale is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the guancale mixture, corn and cheese. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner, you can add a little more milk to thin out the batter.

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter. Now to eat it….serve a stack like pancakes top with the reserved guanciale and onion and then eat however you like. Can add maple syrup or some honey, or real vermont sugar maple syrup.