Monthly Archives: February 2012

Best Doughnuts

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There is nothing healthy in eating a doughnut (also spelled donut) but there is nothing unhealthy in giving oneself a little sweet treat (sometimes not everyday!)

Top 3 of where to find the best doughnuts.

1- 7-Eleven

As crazy or random as it sounds, the 7-Eleven convenience stores offer an amazing $1 glazed donut. Perfect with a coffee in the morning or as an afternoon snack, $1 can actually get you two of those round, sweet and tasty American treats. Eat one and offer the second to someone in need.

For you personal and cultural information, in 1963 the Southland corporation opened “seven days a week from 7 a.m. until 11 p.m.” in 1000 locations within U.S. Almost 50 years later, 7-Eleven stores expanded  to 44,700 stores worldwide. 

2- Krispy Kreme

When you travel to London, the department store Harrod’s is usually a required stop in your British journey. That stop comes with a refreshment: an original glazed doughtnut from Krispy Kreme located on the main floor of the store.

For you personal and cultural information, it all started in June 1937, when Vemon Rudolph bought a secret recipe from a New Orleans chef, who guess what, was French! Then Rudolph rented out a building in Winston Salem, NC and started selling the doughnuts based of the French secret recipe to local American grocery stores. 

3- Doughnut Plant New York City

Very light and airy, the doughtnut from the Doughnut Plant will not make you feel heavy or nauseous digesting a dough mixed with sugar, oil and yeast. Try it, and you will see!

 

For you personal and cultural information, Herman Isreal started working in a Minessotta bakery in 1910 before he moved to Paris. In 1918, WWI, he bakes bread for the army. It is only in 1981 that his grandson, Mark moves to New York City and starts the first Doughnut Plant based on his grandfather’s recipe almost fifteen years later. From 1994 to 1999, Mark makes doughnuts out of his Lower East Side basement where he sells the treats to delis such as Balducci’s or Dean and Deluca. In 2000, he moved the Doughnut Plant from his basement to a street view on 279 Grand Street. (Also opened on 220 West 23rd St – corner with 7th Avenue.) 

Sarabeth’s

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First located on the Upper West Side of Manhattan, Sarabeth’s was once a bakery and jam shop.

Over the years, the small boutique iconic for its legendary jam preserves Sarabeth’s became one of the “place to be” for brunch.

Sarabeth and her husband Bill Levine ease the pain of the “waiting time” by recently opening in Tribeca (339 Greenwich Street crossing Jay St) a large restaurant serving their delicious pancakes, home-made guacamole with chips, teas, juices, eggs… all of the necessary ingredients for a perfect brunch.

Baby-friendly, family-oriented, or post-hangover recipes… A table at Sarabeth’s will transform your day.

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C’est la Chandeleur!

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What is la chandeleur?

40 days after Christmas la fete des chandelles celebrates the holiday of the candlesticks.

The tradition of making crepes on that day is because there was a saying about wheat being decayed for the year if crepes were not made on that day…

Centuries later, the tradition has been perpetrated… and kids often wait for that day to arrive, as it is the only day of the year where their mom allows them to have crepes (and not only one!) as a meal…

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Here is my recipe …

I APOLOGIZE – THERE HAS BEEN A PRINTING/DESIGN ERROR IN THE BOOK WHERE THE INGREDIENT BOX HAS BEEN MIXED UP! (Don’t hold grudges please…)

These are the REAL INGREDIENTS that need to be used for the crepes!

  • 2 eggs
  • 2 cups of flour (250 gm)
  • 2 cups of milk (or more if needed if your dough is lumpy or not liquid enough)
  • 2 tbs. of butter

INSTRUCTIONS: 

1. In a bowl, mix the flour with the two eggs.

You can use a whisk but it is better to use an electric mixer or a blender. 

2. Add a cup of milk and keep mixing to avoid lumps in the dough.

3. Without stopping mixing, add another cup of milk.

4. The dough must be thick but smooth.

5. Melt the butter and add it slowly to the dough.

6. Stir again, only with your whisk.

7. The dough should be smooth and liquid with a slight thickness.

If the dough is too liquid, your crêpe will not hold to the pan. 

8. If you have time, let the dough sit in the fridge for an hour or more.

9. In a large warm frying pan, melt a tsp. of butter.

You can also spray with oil or use a sheet of paper towel dipped in canola oil to 

paint the bottom of the pan. 

10. Fill ¾ of a ladle with some dough and pour it to the pan.

Move your pan with a wrist movement in order to spread the dough all

over the bottom of the pan. If some dough remains on the top, it means that you 

poured too much dough, and your crêpe will be thick. Not good! 

11. Let the crêpe cook on medium-low heat for 2 minutes then flip it.

12. Repeat the same steps for the rest of the dough.

 Bon Appetit!
TOP 3 Crepe Flavors:
-  Nutella with coconut flakes
- Powder sugar with fresh squeezed lemon
- Salted butter with granulated sugar