Funnel Cake Bites

So, hey kids.  This recipe started as a totally different idea, and if I were to do it again I'd probably change a bunch of things.  BUT the great thing is it's totally customizable so it's EASY to do that!  I wanted to do a version of a Kennywood funnel cake.  See, Kennywood is more than an amusement park near Pittsburgh - it was my childhood.  Every year my school district had a day off when all the students went to Kennywood, and some of my best memories are from that park.  It's still got it's old-timey feel, wooden roller coasters, and lets you bring in picnic baskets full of food that you can pretty much leave unattended in pavilions and no one will touch them.

What I WANTED was cherry-filled funnel cake bites, but I ran into some problems.  One, I only had pistachio pudding mix in the house.  Two, I had no syringe/turkey baster with which to fill them.  Three, I lacked a funnel...which is kind of necessary in making funnel cakes.  So I made it work!  So here's the recipe with some revisions so that your version turns out even better than mine.

Funnel Cake Bites    makes a dozen

Ingredients:

4 cups canola oil for frying

3/4 cups milk

1 egg

1 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

confectioners' sugar

1 can pie filling

To prepare:

1.  Heat canola oil in a heavy skillet until 375 degrees.  In a bowl, whisk together the milk and egg for around 2 minutes.  Mix in the flour, baking powder, and salt.

2.  Pour batter into a funnel or pastry bag, holding your finger over the tip.  Working in batches, pour batter into the hot oil in the shape of circles.  It works well to start at a center point and tightly swirl around it until a circle forms.  You want a solid cake instead of the traditional lacy ones.

3.  Once the batter starts browning on one side, flip over and brown the other side.  Remove from oil and let cool and drain on paper towels.

4.  Once cool enough to touch, use a syringe or turkey baster to fill the funnel cake bite with your filling.  Sift confectioner’s sugar on top and serve warm.

The Verdict:

Okay, so this wasn't perfect.  The dough is pretty salty, so it would go better with a sweet filling instead of the pistachio.  Also, dipping in pistachio pudding made for a much messier experience.  But this recipe has so much potential!  Fill it with cherry pie filling, chocolate ganache, even Nutella.  The next time I make it I'll make sure to have the right ingredients and tools.  Still, it was worth it.

Snack on,

Cass

Campfire Banana Split

Hey!
In celebration of labor day weekend, I've decided to make an awesome bonfire dessert combining two Pittsburgh faves.  Actually, I only discovered banana splits were invented near Pittsburgh until I was doing a little research for this project.  David Evans Strickler invented the banana-based triple ice cream sundae in 1904 in Latrobe, PA.  Learn something new every day!  And the second part is something I learned in Girl Scout camp and has been a fave of mine ever since.

So the plan was to make these during a Labor Day bonfire my friends were having...and then it rained.  And poured.  So I improvised and used the stove top!  Everyone seemed to enjoy it, although the, uh... liquid refreshments also may have influenced their decision.

Oh melty banana goodness...

Enjoy!


Campfire Banana Split serves 4
Ingredients:
4 bananas
1 bag mini marshmallows
1 extra large Hershey bar
1 quart Neapolitan ice cream
Tin foil

To prepare:

1. Peel a 1” section of peel away, but keep connected at the base. Scoop away a little of the insides. Break up the chocolate bar into small pieces. Place mini marshmallows and chocolate inside, and then replace the peel.

2. Wrap the banana in the tin foil and place in the embers of a bonfire. Allow the banana to sit in the fire for awhile, and pull out carefully with tongs. Unwrap, and place in a dish.
3. Scoop ice cream on top of the hot banana. Add toppings like nuts or cherries if wanted!

The Verdict:
Easy, cheap, and incredible.  Does it get any better?

Peace out labor day!
Cass

Lemon Chicken Pittsburgh Salad

I'm super excited to post my first recipe for the month - my take on the classic Pittsburgh salad.  For those of you not from the glorious three rivers area, a Pittsburgh salad typically includes lettuce, tomatoes, hard boiled eggs, meat (especially steak), FRENCH FRIES, and is covered in cheese. And then ranch dressing.  It's a staple at most diners, and pretty much encapsulates the Pittsburgh attitude about food.
"What's dat, healthy? Eh, put some a dem french fries on tawp n'at."
It's is really hard to type in Pittsburghese, but if you're not familiar go watch some Greg and Donny and you'll get the gist.

Big bowl of YES.

This is Eat 'n Park's version. Yummy!

So my version is probably no healthier, but it certainly was delicious!  I combined a lemon chicken recipe I've used many a time with freshly made fries, mint, tomatoes, and goat milk feta cheese for a mediterranean take on this Pittsburgh favorite.

Lemon Chicken Pittsburgh Salad serves 2

Ingredients:1/3 cup white sugar
2 cups warm water
2 large potatoes - peeled, and sliced into thin strips
3 Tbsp lemon juice, plus 1 T extra
3 Tbsp olive oil, plus 1 T extra
2 sprigs mint, chopped
½ Tbsp minced garlic
½ Tbsp paprika
1 Tbsp cumin
1 boneless, skinless chicken breast
1 cup Goat milk feta or halloumi cheese
Half a bag romaine or spinach
10 cherry tomatoes
3 cups canola oil for frying

To prepare:

1. In a medium bowl, mix together the lemon juice, olive oil, half a sprig of the mint, garlic, paprika, and cumin. Pierce thawed chicken breast with a knife all over and let sit in marinade for 10 minutes.

2. In another bowl, dissolve the sugar in warm water. Soak cut potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.

3. Cook chicken breast in a skillet with some of the marinade mixture as well as the extra tablespoon of lemon juice and olive oil, making sure to cook throughout. You can cut the chicken in smaller pieces for faster cooking time, and I generally cover for the first 5-8 minutes to cook thoroughly and lock in juices before browning with the open skillet.

4. Pour in remaining marinade and add 3 cups of canola oil. Heat to 375 degrees. Add fries in batches and cook until golden, about 5-6 minutes. Drain on paper towels.

5. Layer lettuce, tomatoes, remaining mint, chicken, and fries in two dishes. Grate cheese on top and serve with vinaigrette.

Mint Vinaigrette

Ingredients:
6 Tbsp soybean oil (or olive oil - I ran out)
2 Tbsp rice vinegar
2 Tbsp chopped fresh mint
2 tsp Dijon mustard
1/2 tsp minced garlic

Whisk together ingredients in a bowl, or shake vigourously in a bottle.  Store in the fridge.

The Verdict:
Tastes awesome, but is definitely a project.  Maybe use frozen fries for a more time-friendly weeknight dinner?  I wasn't able to get halloumi at my local grocer (I know larger stores carry it) so I substituted with a goat milk feta.  It had a great consistency and added a lot of tangyness.  But I would like to try it with pan fried halloumi on top! Also, two potatoes worth of fries leaves enough for leftovers for two people.  Which my mom and I ate...with ranch dressing.  Hey, I'm from Pittsburgh!

Later gaters,
Cass