- Author: Judith Fertig
- Hardcover: 304 pages
- Publisher: Andrews McMeel Publishing (April 12, 2011)
- Language: English
- ISBN-10: 1449400574
- ISBN-13: 978-1449400576
About the AuthorJudith Fertig is a food lifestyle writer and cookbook author. She has written for Bon Appetit, Food ∧ Wine, Saveur, Vegetarian Times, and the New York Times. Her previous books include Prairie Home Cooking and Prairie Home Breads, as well as six BBQ titles she coauthored with Karen Adler. She resides in Overland Park, Kansas.
Root Beer Funnel Cakes
Vegetable oil, for frying
1-1/2 cups unbleached all-purpose flour
1/4 tsp. salt
3/4 tsp. baking soda
1/2 tsp. cream of tartar
2 Tbs. granulated sugar
1 large egg
1 cup root beer
1/2 cup confectioners' sugar, plus more for dusting
1/4 tsp. root beer extract
1 Tbs. half-and-half or whole milk
Fresh berries of your choice, for garnish
In a large, deep skillet, pour in enough vegetable oil to reach 1 inch. Heat to 375°F over medium-high heat.
Meanwhile, mix the flour, salt, baking soda, cream of tartar, and sugar in a large bowl. Whisk the egg and root beer together in a cup, then whisk this mixture into the dry ingredients until smooth.
When the oil has reached the correct temperature, hold your finger over the bottom of a large kitchen funnel with a 1/2-inch diameter spout and pour ¾ cup batter into the funnel. Hold the funnel over the center of the skillet, remove your finger, and with a circular motion starting from a center point, let the batter create either a tight or freeform spiral in the hot oil. Fry until the funnel cake is light brown on one side, then carefully flip with a pancake turner and fry on the other side until golden brown. Remove with a slotted spoon and drain on paper towels. Let the oil come back to the correct temperature and repeat the process with the remaining batter.
Reproduced from: http://www.finecooking.com/recipes/root-beer-funnel-cakes.aspx
Beautiful cookbook that goes on sale in April. Wonderful down home country cooking recipes. Magnificent photos grace the pages. Great innovative and original recipes such as Badlands Bison Chili. Lots of recipes featuring Wisconsin cheese and fresh lake fish. Just love Chapter 6: Blue Plate Specials with recipes such as Smoke-Roasted Pork Shoulder with Sooey Sauce! Lots of interesting tidbits such Heartland Beef Cattle Breeds. There is a listing of old fashioned root beer sources. At the end of the book there is a reference list with websites of the different resource sources. Very handy!
Great cookbook to add to your Cookbook Collection!!