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Posts Tagged ‘dinner’

Fried Pumpkin Ravioli

Sometimes I think that nature gives us warm, sweet flavors that keep in storage from fall to winter to balance the chilly days until spring.  Winter squash and pumpkin have those comforting flavors, and I can’t resist enjoying them in not only pie but also in soup, bread, and even pasta.  Today let’s try pumpkin raviolis two ways:  regular and fried. For once, we’re going to short-cut the process by using wonton wrappers instead of homemade pasta dough, meaning you can have these little gems ready in a matter of minutes.  Serve them for appetizers, or make a whole bunch for a full meal.  The fried raviolis are great to pass at your Super Bowl gathering, or call them pumpkin pasties and serve them up for your next Harry Potter party.  No matter how you use them, they’ll be a tasty addition to your table.

Ingredients: makes about two dozen raviolis

  • 1/2 cup pumpkin or winter squash purée (home made or canned)
  • 1-2 cloves roasted garlic), smashed (For great roasted garlic, bake garlic cloves, covered, at about 350 degrees for 20 minutes.  Store in olive oil.  If you’re feeling really lazy, substitute 1/2-1/2 teaspoon powdered garlic).
  • 1 ounce grated parmesan (about 1-inch cube before grating)
  • tablespoon or two of ricotta for extra creaminess
  • pinch of nutmeg
  • salt and pepper to taste (I confess:  I used a seasoning mix called Beaverfork Blend that I get through my Locally Grown network.)
  • pinch of dried sage
  • package of wonton wrappers

Mix together all of the ingredients except the egg roll wrappers.  Place an egg roll wrapper on your prep surface.  Put about a tablespoon of pumpkin mix slightly off center in the wrapper.  Using your finger, wet two adjoining edges of the wrapper.  Fold over the dry side of the wrapper, encasing the pumpkin mixture. Use a fork to gently crimp the dry edges to the wet edges.  Set the wrapper aside and repeat steps with more wrappers until you have as many ravioli as you want.

For traditional boiled ravioli, slide raviolis one at a time into rapidly boiling water. You can cook a few at a time, as long as you’re careful not to crowd the pot.  They’ll cook really quickly (in about a minute and a half).  Use a perforated spatula to lift raviolis from water one at a time, drain well, and serve tossed with butter, garlic, and parmesan, or make a quick creamy garlic cheese sauce from minced garlic lightly cooked in butter then cooked with cream and finished with a little cheese.

For fried ravioli, follow the same procedure as above, but instead of cooking in boiling water, heat several inches of a neutral oil that can take high heat to about 350 degrees to 375 degrees in a deep fryer or heavy Dutch oven.  (If you don’t have a thermometer, you can determine when the oil is ready by pressing the tip of a wooden spoon handle or chop stick directly in the bottom of the pan.  When little bubbles emanate from the tip as it’s pressed in, you’re ready to fry.) Slide each ravioli in the hot oil and let it fry on each side until golden brown.  The time will be quick–no more than two minutes.  Drain each ravioli and set aside to keep warm until you’re ready to serve.  Garnish with fresh chopped herbs like basil or sage or just a dusting of good parmesan.

Would you like magically quick, sweet pumpkin pasties instead?

Ingredients: makes about two dozen pumpkin pasties

  • 1/2 cup pumpkin or winter squash purée (home made or canned)
  • tablespoon or two of ricotta for extra creaminess
  • pinch of ginger
  • 1/2 teaspoon of cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 1 tablespoon sugar
  • package of wonton wrappers

Follow directions for raviolis, using the fried version.  Dust finished pasties with powdered sugar.

Copyright, text and illustrations, 2011 by Ozarkhomesteader.


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Every fall I am overwhelmed by a desire to surround myself by pumpkins and winter squashes, one of the most enduring symbols of autumn’s bounty.  Every year I make pumpkin soup.  Every year Mr. Homesteader eats the soup politely but, I must admit, not that enthusiastically.  Knowing his love of exotic flavors, I’ve tried lots of variations:  with cinnamon and sweetness, with ginger and curry, with southwestern flavors.  It was my most recent rendition of the perennial pumpkin soup, however, that won his heart and had him polishing off his soup in record time.  And it was the most basic I’ve ever made.  I present it to you here.  I know it’s basic, but he really thought it was good!

Pumpkin sizes vary so much and this recipe is so easy that I offer this recipe casually, with no precise measurements.  Begin by washing well and whacking in half one eating pumpkin or large winter squash.  Scoop out the seeds and stringy flesh. Save those seeds, cleaned free of the flesh!  Roasted, they’ll make great healthy snacks with lots of good omega-3s. Bake the pumpkin halves in an 350 degree F oven for about 30 minutes, depending on size.  If you can cover the pumpkin, put just a couple of tablespoons in the cavities where the seeds were located. If baking uncovered, fill each cavity about 2/3 full.  After you’ve baked the pumpkin for 10 minutes, add one  clove of garlic, unpeeled, to the pan and let it roast with the pumpkin for the remaining 20 minutes.

Scoop the roasted flesh from the skin, letting it cool a bit to make sure you can get every last bit.  Cut off the tough end of the roasted garlic and squeeze it into a cooking pot with the pumpkin flesh.  Add a splash of chicken, turkey, or vegetable stock and a splash or two of cream and/or milk.  Blend everything with a stick blender, in a food processor, or in a stand blender, adding more cream or milk to get a smooth consistency.  Season with salt and black pepper.  Add a pinch each or so of finely ground cayenne pepper, nutmeg, and rubbed sage.  Heat gently and serve.

Does your family eat pumpkin soup?  Do you have a favorite pumpkin recipe to share that you think Mr. Homesteader would like?  He’s mighty adventurous!

Copyright 2010 Ozarkhomesteader.  Short excerpts and tweets are fair use, as long as you provide a full URL.


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Even though I miss summer tomatoes come fall, at least I have apples with tangy, juicy crunch.  A few weeks ago I tossed together a fall salad with simplicity of preparation that belies its sophisticated blend of flavor and texture.

For every two servings you’ll need:

  • 1 well-washed apple
  • 1-2 stalks of fresh celery
  • 1 green onion or small bunch of chives
  • 1 tablespoon, give or take, course-ground prepared mustard
  • 1 teaspoon to 1 tablespoon apple cider vinegar
  • optional:  pinch of salt to taste

Cut the apple into quarters (eighths if its really big) and cut out the tiny bit of core.  Slice the quarters or eighths across in sections about a quarter-inch thick.  Thinly slice the celery across the grain.  You should have a bit more apple than celery.  Cut the green onions across the grain or snip the chives.  Mix the mustard and cider vinegar in your serving bowl and toss with the apples, celery, and onion.  Serve at room temperature or cold.

Do you eat fewer salads in the fall?  Do you have a favorite fall salad recipe?  Tell us here!

Copyright 2010 Ozarkhomesteader.  All rights reserved.  Tweets and short excerpts with full URL and reference to Ozarkhomesteader are fair use.

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Latkes–fluffy, savory pancakes made of grated potatoes–make a filling base for a cold-weather meal.  We make them with regular potatoes, but we also like them made with sweet potatoes, whose bright orange color fits our fall mood so well.  Sweet potatoes are also loaded with nutrients, so be thankful if they’ve been showing up at your farmers market or in your CSA basket recently.  The problem with making latkes from sweet potatoes is how to get the sweet potato to cook through without burning the exterior, since sweet potatoes’ sugar content make them susceptible to excess caramelization.  I’ve discovered a secret, though, that I’ll share with you today; just keep reading!
Ingredients
  • about two cups grated sweet potato
  • 1 tablespoon whole wheat flour
  • 1 egg
  • 1/2-1 teaspoon jerk seasoning OR sausage seasoning OR cajun seasoning OR a dash each of cinnamon, allspice, nutmeg and a pinch of salt and pepper–Use what you have and what goes well with your meal.
Method
Grate the sweet potato using a course grater. Try to get long strips of potato as well as shorter ones.  Now--and this is one of those secrets I hate to give up–microwave the grated sweet potato for 2 minutes on high.  The sweet potato should take on an almost rose-floral scent as it starts to cook.  If you don’t have a microwave, bake the grated sweet potato in a covered casserole dish at about 350 degrees F for about 15-20 minutes.  You should get similar results.
Let the grated sweet potato cool a bit and then stir in the flour.  Add the egg and your chosen seasoning and stir to combine.  Heat a heavy-bottomed pan (you know me:  I’ll use cast iron!) to medium heat (about 300 degrees) and add about a quarter to half an inch of oil.  Drop latkes in with a big spoon and spread a little to form pancake shape.  Cook on each side until they’re crispy, about 5 minutes per side.  You can hold the cooked latkes in a warm oven on toweling while you cook the rest.
Try sweet potato latkes with a dollop of sour cream or plain yogurt or even some apple butter.  I served our recent sweet potato latkes with plus cabbage and onions, grilled organic turkey bratwurst, and a sweet, sour, and crunchy fall salad that I’ll post tomorrow–I promise, it’s already written!
Do you like sweet potatoes?  What’s your favorite way to eat them?
Copyright 2010 Ozarkhomesteader.

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Every year now it seems that newspapers, food blogs, and radio shows debate the merits of turkey or sides as the highlight of Thanksgiving dinner.  Personally, I’m all about the dressing–cornbread stuffing baked in a separate pan for those of you who don’t have Southern roots.  I’ll never forget the year that my sister, accompanied by my mother, ended up in the emergency room the night before Thanksgiving.  The task of making the cornbread for the dressing fell to my father.  He made the mistake of picking a sweet cornbread recipe and using that cornbread for the dressing.  It’s the only year that I didn’t pig out on the dressing.  Needless to say, it was genuinely disgusting.  (Sorry, Dad!)  That dressing is part of family legend.  So is our regular recipe, anchoring us to our ancestors like Americans’ gastronomy nationwide reflect their origins.

As I’ve moved around the country, I’ve discovered that asking the simple question “Dressing or stuffing?” can place a person’s ancestors faster than any other question.  If you want to get more specific within the South, you have to ask more detailed questions about the recipe.  For example, the Georgia dressing recipe that I grew up with included the traditional cornbread as well as a sage stuffing mix, celery, onions, broth, and eggs.  The result was a mixture as solid as canned cranberry jelly.  We could cut it into neat slices.  (I use an all-scratch method now that stays fluffier, and I like it much better, but don’t tell Mom.)    Mr. Homesteader grew up in south Arkansas, and his dressing recipe included chopped boiled eggs.  Those chopped boiled eggs seem pretty consistent across the flatlands of the state and can mark a delta Arkansan faster than any accent.  Newer recipes that are tasty include squash dressing.

I confess to an endless fascination with dressing and stuffing recipes.  I’ve always wanted to compile a catalog of regional variations.  Will you help me to start that catalog?  You can build the recipe catalog one of two ways.  For both cases, you’ll need to answer the following questions.  You can answer directly on the blog, but if you prefer not to tie your ancestry to your regular name here, you can send answers to my email (Ozarkhomesteader AT yahoo DOT com), and I’ll remove names before I post them under anonymous listings.  (And, yes, I’ll preserve your privacy and not share your information with anyone else.)  You may also email photographs in jpg format to that address, and I’ll upload them with this post.  Folks from outside the US are welcome to join in too!

1.  What’s the recipe?  This can be a precise recipe or a vague one, but it needs to include the key components (like boiled eggs, chiles, giblets, fruit, nuts).

2.  What consistency does the product have?  Can you slice it?  Do you spoon it?  Is it fluffy?  Can you see discrete pieces of bread?

3.  What do you call it?

4.  What place do you call home, as in where you learned the recipe?

5.  What is your primary regional and/or state influence in cooking?  For most people, we’re talking about where your mother and grandmother(s) originated.

6.  Do you have any relatives who aren’t from that region?  If so, from where are they?

7.  How long have you used this recipe?

I hope you like mapping food history as much as I do!  Join the fun, and spread the word so that we can get a good sample here.  Remember to include your food origins location!

Update, November 23, 2011:  Please continue to submit your recipes and memories of dressing and stuffing at your house for Thanksgiving.  We’ve still got lots of the country to cover!

Copyright 2010 Ozarkhomesteader.

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I have a confession:  I like pimento cheese. I still consider pimento cheese a treat.  Unfortunately, I know that, even made with natural ingredients, it’s not good for me.  Thank goodness for red pepper pesto, which provides all of the great pimento cheese taste with none of the guilt.

red pepper pesto on whole-grain penne

For those of you who aren’t Southern, let me begin by explaining the concept of pimento cheese.  Pimento cheese is an obscenely orange creation made of grated yellow cheddar, canned pimento peppers, and mayonnaise or even Miracle Whip.  When I was growing up, you could find it most often served at ladies’ luncheons where women wore fancy hats and drank sherbet punch, student piano recitals where parents eagerly awaited their child’s labored key plunking, and non-catered wedding receptions, where loving friends of the bride and groom decked out the church fellowship hall or local women’s club with crepe paper bells and garlands and tissue paper roses.  The pimento cheese at these events manifest itself spread on white bread that had been cut into shapes like playing card symbols (hearts, diamonds) and seasonal critters and emblems (turkeys, stars) and then made into sandwiches, sans crusts of course. I actually looked forward to events where I could anticipate pimento cheese.  When I moved north for school, I craved pimento cheese as a taste of comfort food from home.  I finally found it in a small grocery store in a predominantly African-American neighborhood populated with–you guessed it–Southern expatriates.

But that was then, and even though I’m back in pimento cheese territory now, instead I feast on red pepper pesto with gusto but no guilt.

Red Pepper Pesto

Begin by broiling 3 sweet pimento peppers, turning regularly until the skin starts to separate from the peppers all over.  Yes, you can use something other than pimento, but pimentos have a special flavor.  I used sheep-nosed pimentos, fresh from the garden.  Take the peppers out of the broiler and while still piping hot, put them in a lidded glass container and set them aside for a few minutes.  Then slip off the skins, rinsing if you need to get the skins off.  Clean up the seeds and membranes inside too.

Now comes the pesto part.  Chop the peppers to get the process started.  Then using a food processing, mortar and pestle, or hand blender, blend the peppers with a tablespoon or more of good olive oil, until you get a nice paste.  Add less than half an ounce of finely grated real parmesan cheese and combine.  Add salt to taste.  That’s the basic version.

If you’d like a little more kick, add a mashed roasted garlic clove or a tablespoon of toasted pine nuts or herbs.

This pesto is great on toast points, crostini, scrambled eggs, or as a pasta sauce.  It’s tasty warm or cold.

Are you a fan of pimento cheese?  What childhood favorite have you converted to a more sophisticated, adult treat?

Copyright 2010 Ozarkhomesteader, including photographs.

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When doctors and nutritionists point to the healthiness of the “Mediterranean diet,” too many people think, “Oh, I can eat lasagna loaded with cheese and meat and be healthy.”  I do believe that there are times for lasagna, but I know that even made with whole grains and organic products or even spinach that it’s still not health food.  Still, people from the Mediterranean do know how to eat to live.  To celebrate the start of fall, we had a great Italian soup made with fresh garden ingredients:  minestrone.  I served it with crostini with pesto and garnished it with some petite Italian turkey meatballs, but you could leave those out and go entirely vegetarian instead.

Minestrone is health in a bowl if you make it properly.  I started by cooking some navy beans with garlic and a parmesan rind until the beans were al dente.

trombetta squash

  • 1-2 cups cannellini or navy beans, cooked
  • 1/2-1 sweet onion, diced
  • 1 carrot, diced
  • 1 stalk celery, minced
  • 1-2 cloves minced garlic
  • 2-4 cups fresh, seeded tomatoes (retain and use juice) or diced canned tomatoes
  • 1 small zucchini, cut into chunks
  • 1-2 cups chicken stock or vegetable broth

Cannellini beans are more traditional, but the navy beans substitute just fine.  You can easily find canned cannellini beans too.  My next step was to sauté a small diced onion while I diced a carrot and minced a stalk of celery.  Then I sautéed the carrot and celery alongside the onion.  As the trio begin to cook, add a clove of minced garlic.  Next add 2-4 cups fresh or  quality canned, chopped tomatoes, seeded but with juice retained and added to the soup.  If you have any good zucchini, as we did, cut it into chunks and toss it in.  Add back in the beans with any remaining cooking liquid.  Add up to 2 cups chicken stock or vegetable broth.  Simmer over low heat until the vegetables are tender, about 20-30 minutes.

I served petite turkey meatballs on top of the minestrone.

  • 1/4 cup minced onion
  • olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried Italian herbs (oregano, rosemary, basil)
  • 1 teaspoon crushed fennel seed
  • pinch crushed red pepper
  • pinch salt
  • 1/3 pound ground turkey (or lamb, beef, or chicken)
  • 2-4 tablespoons whole-grain bread crumbs
  • splash of broth sufficient for forming meatballs

I minced 1/4 cup onion and sautéed it in olive oil until the onion took on a little color.  I added a clove of minced garlic just long enough for the garlic to get the harsh flavor out.  Then I mixed the onion and garlic with about 2 teaspoons of dried Italian herbs (rosemary, oregano, basil), about a teaspoon of crushed fennel seed, a pinch each of crushed red pepper and salt, and 1/3 pound ground turkey.  Add 2 tablespoons to 1/4 cup whole-grain bread crumbs.  Mix and add a splash of minestrone broth or chicken broth.  Using a teaspoon or small cookie scoop, form petite meatballs and cook in olive oil over medium heat, turning to brown all sides.

Minestrone

Serve minestrone in a broad bowl, placing meatballs on top, and garnish with fresh grated parmesan cheese and chiffonaded fresh basil.  Add whole-grain crostini to work with the beans to increase the protein.

Fall makes me crave warm, healthy soups.  Do you crave soup as temperatures drop?  What’s your family’s favorite fall soup?

Copyright 2010 Ozark Homesteader.

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I don’t remember having creamy tomato soup that often as a kid, but I do remember how comforting a can of Campbell’s could be as I moved out on my own and couldn’t afford much else.  Today creamy tomato soup still speaks comfort to me, but I quit that red can long ago in favor of brands that have fewer artificial ingredients.  The “natural” and organic brands are pretty expensive, so how about just making our own creamy tomato soup at home?  This recipe will let you use up some of that bushel of tomatoes that showed up in your CSA basket, that caught your eye at your local farmer’s market, or that mysteriously appeared in your garden or on your doorstep.

serves 2-3

Ingredients

  • 1/3 medium sweet yellow onion, diced (about 1/3 cup)
  • 1 tablespoon olive oil and 1/2 tablespoon butter
  • about 1 medium carrot (2 if the carrots don’t taste too carrot-y), diced (about 1/3 cup)
  • 2 1/2 cups (or more) of fresh or home-canned peeled tomatoes, as many seeds as you can removed (but keep the juice)
  • pinch of salt (more to taste after you cook everything)
  • pinch or two of sugar
  • tiny, tiny pinch of allspice or nutmeg
  • 1/2-2/3 cup whole milk (or more, to taste) or cream, if you’re feeling decadent
  • optional:  garnish with fresh herbs

In a non-reactive, heavy-bottomed pot with the lid on, sauté the onions over low heat in the olive oil and butter until the onions just barely start to color.  Add the carrots and let them get a little color too.  Remember to keep the lid on to retain the moisture.  Add the tomatoes, salt, sugar, and allspice or nutmeg and simmer the soup on low heat until the tomatoes start to break down and the carrots are soft.  Purée using a stick blender if you have one.  If you don’t have a stick blender, let the mixture cool a bit and then blend it in a stand blender or food processor or even run it through a hand-crank food mill.  Bring back to a simmer and add the milk.  Be careful not to boil after you add the milk, or the soup will curdle! Taste and add salt if needed.  Serve hot with a grilled cheese sandwich (or turkey-ham and cheese, like we used).

Have you developed a favorite comfort-food recipe?  If you serve tomato soup, what do you serve with it in your home?

Remember to check out the Homestead’s first ever giveaway.  You could win a Dutch oven, just for saying you’re interested.

Copyright 2010 Ozarkhomesteader.

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I started our summer squash late this year, but we’ve still ended up with bushels of it.  Last year I posted about summer supper squash pancakes, and earlier this year I offered a can-less version of squash casserole.  Of course, you can always sauté squash with onions, but why not go a little crazy and come up with a few more variations?

Earlier this week we had squash roasted with sweet onions, pimento pepper, a little chile pepper, and strips of turkey ham.  The recipe is simple; just cut the onions into chunky slices (half the onion and then quarter and separate into leaves), toss with a little oil, and give them a head start them roasting at 400 degrees F while you cut the squash into nice chunks, the pepper into dice or slivers, and the ham into strips.  Once everything else is prepped, toss it in with the onion, season to taste, and roast for about twenty minutes more.  You can sprinkle fresh, chiffonaded basil or another fresh snipped herb across the top.  I served ours as a side dish with spinach oyster soup, balsamic fig and bleu cheese salad, and crusty grilled bread.  My husband said he could easily enjoy the squash dish as the whole meal. Of course, this squash dish with that characteristic Southern drawl used a lot of squash, but I still had a lot more.

What to do?  How about squash stir-fried with Asian flavors?  This dish is still based on onions and squash, but it’s definitely different from traditional Southern squash.  Begin by slicing a sweet onion into thin slices.  Stir-fry the onions in a blend of walnut oil, peanut oil, or vegetable oil and a tablespoon or two of toasted sesame oil.  While the onions fry, cut your squash into chunks and sliver some crystalized ginger (yes, the candy ginger!), about two whole pieces per small squash (yielding a couple of tablespoons or three of slivered crystalized ginger).  Add the squash and crystalized ginger slivers to the stir-fry along with a splash of good soy sauce and, if you want, a splash of hoisin sauce.  Sit fry until a few pieces of the squash start get brown goodness.  I served our Asian-flavored squash with citrus-glazed broccoli and ginger-sesame salmon.  

What’s next?  I’m thinking squash with scallops and grits and perhaps some yellow squash muffins on the side, with cheese to make them a savory addition to supper.  I’m also planning on trying the squash relish that reader Regina posted for me in the comments of this squash post.  And this fall without a doubt I’ll be making some squash dressing to go with chicken or turkey.

How do you use your squash bounty?  What’s the weirdest thing you ever did with squash that tasted good?

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We eat pretty healthy around the homestead, but every once in a while we get a hankering for something a little naughty in the food department.  Last night it was onion rings.  Mr. Homesteader asked for them; I made ’em.

Onion Rings by Ozark Homesteader

Ozark Homesteader's Onion Rings

Like my incredibly easy cheese sauce and way-too-quick chocolate sauce, I hesitate to post this recipe. (I’m starting to wonder if I need a junk food category for the blog.) The good news is that these onion rings are not that quick if you do them right, so maybe you won’t make these rings too often.

You’ll need one good-sized yellow onion, cut into rings about 1/3-inch thick each.  The ends will probably be a bit thicker; that’s okay.  Dry the onion rings.  Set up a dredging station with three bowls:  (1)  corn starch with seasoning (pinch of salt, cayenne pepper) ; (2) egg beaten with beer (about 2:1 ratio, so 2 eggs would take 1/4 cup beer); (3) panko bread crumbs.  One or two rings at a time, dredge the rings first in the corn starch, then the egg-beer mixture.  Let the rings drain from a fork before moving them to the panko crumbs using same said fork and pressing the panko mixture lightly into the rings, one ring at a time.  If you do too many rings at once in the panko, you’ll mess up your crumbs.  Now set the rings aside on a baking pan until you’ve battered them all.

To bake:  In a single pan sprayed with oil, lay out the rings and bake them at 350-375 degrees F for about 20 minutes, flipping half way through.  Season and enjoy!

To fry:  Heat two or three inches of high-temp vegetable oil in a cast-iron Dutch oven or similar pot.  You’ll want a fairly hot fry–350 degrees to 375 degrees F, to keep the oil from absorbing.  Fry rings a few at a time for a minute or two on each side, draining well before transferring the rings to a holding platter.  Season and enjoy!

We had our rings both ways the other night, and we like both ways almost equally.  Yes, it was the fried ones we liked a little more.  Maybe a quick spray of oil on the top of the baked rings before we baked them would have done the trick.  What makes these rings good are their combination of crisp and tender.  The cornstarch helps to dry the rings and lets the egg-beer batter adhere, making it possible for the panko crumbs to hang on.  The panko crumbs will remain crumbs instead of clumps because you’re breading just one ring at a time.  The results are disgustingly divine, if I do say so myself.

What junk food do you occasionally make at home?

Copyright 2010 Ozarkhomesteader.  All rights reserved.

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