CherryGems-bake

Gourdoughs ODB Donut Holes

Today’s 5 star restaurant secret recipe comes Gourdough’s in Austin, Texas.  They have two food trucks and two bar and restaurant locations.  At all of their locations they’re well known for amazing donut creations.  Rich, decadent and over the top donuts will make your mouth water.  The ODB is a cream filled doughnut hole with icing rolled in coconut.

You can find many more donut recipes on our forum: Go Here

Enjoy!

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Gourdoughs ODB Donut Holes
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Dough:
1 1/3 cup flour
1/3 cup sugar
2 tsp baking soda
1 tsp salt
1 egg

Pastry Cream:
1 1/2 cups whole milk
1/2 cup sugar
1/4 cup cake flour (regular flour will work too)
1/2 tsp salt
4 egg yolks
1/2 tsp vanilla bean paste (or vanilla extract)
6 tbs heavy cream

Glaze:
1 1/2 cups powdered sugar
3 tbs butter, melted
1 tsp vanilla bean paste
2-4 tbs warm water

Oil for frying
2 cups shredded coconut for rolling

Make the Pastry Cream:

In a small bowl whisk flour, sugar, and salt together.

In another bowl, gently whisk egg yolks together. Slowly whisk flour mixture into egg yolks.

In a medium saucepan, warm the milk over medium heat until bubbles start to form around the edges.

Remove from heat and slowly pour egg/flour mixture into the milk, whisking continuously. Let the mixture come to a boil (still whisking). Let boil for 5-10 seconds then remove from heat.

Should be thick and creamy. Pour the cream through a mesh sieve into a small bowl (gets rid of any filmy stuff) and whisk in vanilla bean paste.

Cover with plastic wrap, pressing onto the cream. Refrigerate for 4-6 hours.

Make the dough: In a large bowl beat flour, sugar, baking powder, egg and vanilla together until dough forms. The dough will be slightly sticky.

Make the donuts:
Pour 1″ of oil into a large, heavy-bottomed saucepan and heat to just under medium heat.

Lightly coat hands with flour, then pinch off 1/2 inch round pieces of dough, roll until smooth and then drop into oil.

Let fry until bottom side is golden, then flip and fry until the other side is golden as well. Remove with a slotted spoon and place on a plate covered with paper towels. Once all the dough is fried, make the glaze.

Make the glaze:
Whisk butter, powdered sugar, and vanilla together until smooth. Slowly whisk in 1 tbs of warm water at a time, until you reach a runny, glaze-like consistency.

Roll donut holes in glaze & coconut:
Place shredded coconut on a large plate or shallow bowl.

Using two spoons roll each donut hole in the glaze, letting any excess run off, then roll each hole in the shredded coconut. Place on a sheet of wax paper to dry.

Prep the Cream Filling:
Beat 6 tablespoons of heavy cream until stiff peaks form. Gently fold whipped cream into the chilled pastry cream. Pour into a pastry bag with a thin round tip.

Fill donut holes:
Use a toothpick to poke a hole in each of the donut holes and gently move around to create a cavity for the cream filling.

Fill each cavity with cream filling.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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CherryGems-bake

Spare Room’s The Old One Two

Today’s 5 star restaurant secret recipe comes from The Spare Room in the Roosevelt Hotel in Los Angeles.  This elegant, old-timey cocktail lounge and game parlor has a polished wood bowling lanes & classic games.  One of their cocktails is a great drink to make for Valentine’s Day.  This punch bowl for two is the perfect start to a romantic evening.

We also have an great collection of creative cocktail recipes on our forum: Go Here

Enjoy!

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Spare Room’s The Old One Two
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

40 blackberries, plus extra berries for garnish
7 ½ ounces superfine sugar
7 ½ ounces lemon juice, from about 3 large lemons
7 ½ ounces VS cognac
20 ounces Brut sparkling wine or Champagne
Lemon wheels, for garnish

In a blender, combine the 40 blackberries, sugar and lemon juice and purée. Strain, removing any seeds and particles.

Place the purée with the cognac and ice in a large cocktail shaker and shake to chill for about 30 seconds.

Pour the mixture into a punch bowl and add ice. Top with sparkling wine, use a ladle to lightly stir, and garnish with plenty of blackberries and lemon wheels. Serve immediately.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Trejo’s Tacos Roasted Rainbow Cauliflower Tacos

Today’s 5 star restaurant secret recipe comes from Trejo’s Tacos in Los Angeles, California.  This colorful, art-filled taqueria is the creation of actor Danny Trejo.  One of the most popular items on the menu is the roasted cauliflower tacos.  These tasty tacos are topped with grilled corn, pickled onions and a cashew cream sauce.  If you can’t find different colored cauliflowers at your local market, you can prepare this recipe using just white cauliflower.

We also have an amazing collection of taco recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Trejo’s Tacos Roasted Rainbow Cauliflower Tacos
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Cashew cream:

1 cup cashews
3 cups water
2 tablespoons salt, or to taste
2 teaspoons lime juice, or to taste

In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften. The next day, strain the cashews, reserving the water. In a blender, puree the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.

Pickled onions:

1 small red onion, very thinly sliced
¼ cup lime juice
1 tablespoon salt

In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered. Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.

Grilled white corn:

2 ears white corn, husks removed
Olive oil, for brushing
½ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste

Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste. Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.

Roasted cauliflower:

4 cups colored cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads
2 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste

Heat the oven to 400 degrees. In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined. Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.

Roasted rainbow cauliflower tacos:

1 teaspoon olive oil
Prepared roasted cauliflower
Prepared grilled white corn
Salt
Lime juice, for seasoning
6 corn tortillas, warmed
¾ cup prepared cashew cream, or to taste
Prepared pickled onions
Cilantro leaves, for garnish
Crushed roasted cashews, for garnish
1 to 2 radishes, thinly sliced, for garnish
Lime wedges, for serving

Heat a saute pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.

To assemble the tacos, drizzle about 2 tablespoons cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.

Makes 6 Tacos.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Humphrey’s By the Bay Restaurant Cajun Shrimp and Corn Chowder

Today’s 5 star restaurant secret recipe comes from Humphreys Restaurant located on the bay in Sand Diego.  This restaurant serves a menu of seafood-focused Californian cuisine created by acclaimed chef Nicolas Bour.  One of their popular dishes is the Cajun shrimp and corn chowder.  This rich and creamy chowder is loaded with fresh shrimp and a nice little kick of spice.

If you love chowders, then make sure you browse some of these other chowder recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Humphrey’s By the Bay Restaurant Cajun Shrimp and Corn Chowder
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

3 tablespoons butter, divided
1 large onion, diced
1 tablespoon plus 1/2 teaspoon Cajun or Creole spice or seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 cups chicken stock, more as needed
1 cup bay shrimp
1 cup heavy cream, more to taste
Chopped parsley, garnish

1. In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onion and cook until softened and translucent, about 5 minutes, stirring occasionally.

2. Stir in 1 tablespoon Cajun spice, corn and chicken stock and bring to a simmer. Cook until the corn is cooked through, about 20 minutes.

3. While the soup is cooking, sauté the shrimp. Season the shrimp with the remaining Cajun spice. Heat a large sauté pan over high heat, melt the remaining butter and quickly sauté the shrimp until warmed through, about 2 minutes. Remove from heat and move the shrimp to a bowl. Set aside in a warm place.

4. Stir the heavy cream into the soup and heat to a gentle simmer. Cook an additional 10 to 15 minutes to thicken the soup slightly.

5. Remove from heat and purée the soup until smooth. Adjust the seasoning as needed and stir in additional cream if desired. Stir in the cooked shrimp.

6. Serve the soup garnished with a sprinkling of chopped parsley.

Have a comment or question about this recipe? Post it here

Until Next Time… Be Well!

Kind Regards,

Ron

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