ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
Super Crispy Fried Chicken Wings that stay crispy (3 wing sauces)
I like my chicken wings crispy and soaking in sauce, which are generally two things that down really play nicely with each other. So today we are going to attempt to make a super crispy chicken wing that will hold up to the sauce and then we are going to make my 3 personal favorite wing sauces to go with it, Buffalo, Teryaki, and the almighty secret sauce, Buffalo Teriyaki.
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I just made these with sliced up chicken breasts to the size of wings. Ahhhhhmazing!! I only cooked them for 4 minutes during the 1st cook. Otherwise I did everything exactly as you stated. Thank you for this recipe!!!! We don’t fry much, but this will definitely be my go-to recipe/technique for all my frying needs. The crunch!!!! (I want to use this method/vodka, for frying up our upcoming garden veggies!) Wish I could post a pic; they’re gorgeous!! Will be sharing this on FB/Instagram. I’ve already turned a few your way!!
Can you make these ahead of time with the first fry completed and then finish them the next day? Or even freeze them for easy use?