But before we could go the plumber had to arrive. It isn't winter until the plumber comes. I have him on speed dial. We really stay on top of things around here, but 'something' needs doing all of the time when you own a home, and I for one can't rest until it is done. Next, the door locks. But that's another day. (No today, Nate's doing it.)
If people ever start eating here and if I become active again, I want to make these coconut pie bars. Don't they look fabulous?
Willow Bird Baking, thank you.
Don't over-think this one.
Get a sifter, a bowl, a whisk.
Combine dry ingredients, then wet. Mix together. Heat oil. Fry in small mounds.
Drizzle with honey 'til you can drizzle no more, then drizzle more, and more, until fingers stick and lips shine.
(Kiss Andy.)
Recipe for Eggnog Fritters with Nutmeg Honey
Fritter batter is always easy to whisk together, and starting with eggnog makes it easier still. The nutmeg honey really brings out the eggnog flavor, so don't skip it. (In fact, you may want to double it.) Not Jewish? Totally irrelevant. Make these for Hanukkah, or Christmas, or any time you need a tonic.
Makes 25 fritters
1-1/4 cups all-purpose flour
1/4 cup malted milk powder
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup eggnog
1 egg
Plenty of vegetable oil, for frying
1/4 cup good honey + 1/4 teaspoon nutmeg, for drizzling (or more)
For the fritters: In a large bowl, sift together the flour, malted milk powder, sugar, baking powder, nutmeg, and salt. In a medium bowl, whisk the eggnog and egg. Pour the wet ingredients into the dry and whisk to combine. (Make sure to moisten any dry bits at the bottom of the bowl.) Set aside to rest while you heat up the oil.
Affix a candy thermometer to the side of a deep saucepan. Fill with 1 to 1-1/2 inches oil, set over medium-high heat, and bring the oil up to between 350°F and 375°F.
When the oil has reached the target range, drop 1 heaping tablespoon of batter for each fritter into the oil. Work in batches (I make 4 at a time), and do not crowd the saucepan. Fry for 1 to 3 minutes per side, flipping gently once. Remove with a slotted spoon to a paper towel-lined plate.
For the Nutmeg Honey: Combine the nutmeg and honey in a small microwaveable bowl. Heat very gently at 50% power for about 15 seconds, just to loosen. Drizzle over the fritters and serve, making an additional batch of nutmeg honey if desired.
Orange chicken with scented rice.
Don't over-think this one.
Get a sifter, a bowl, a whisk.
Combine dry ingredients, then wet. Mix together. Heat oil. Fry in small mounds.
Drizzle with honey 'til you can drizzle no more, then drizzle more, and more, until fingers stick and lips shine.
Kiss someone
