香酥椰子球，新奧爾良涼蝦，杏仁椰子小蛋糕,蘋果泥煎餅球（Æbleskiver）

椰子球最好做了，1.5杯甜椰絲+一個雞蛋，加1/4小匙杏仁精華(almond extract)，1/2小匙香草精華，團一團，烤至香酥即可。剛出爐的酥酥的好吃極了~
烤這種小點心，要使之酥脆的話，一般要350F,根據點心的大小10-15分鍾，10分鍾後要注意查看。我用的是矽膠的墊--silicon baking sheet,所以取下來很容易.也可以用鋁箔，塗上一層油，拍上一薄層麵粉，就不沾了。
按照這個方子做的比較金黃酥脆，要做那種白白的軟軟的椰子球，用300度烤，不要用整蛋，要用蛋白。：）

新奧爾良涼蝦來自於Susan Spicer，她的食譜簡直是完美，能把簡簡單單的原料做到美味至極.

1 gallon water

4 bay leaves

1 lemon

1 tablespoon coriander seeds

1 tablespoon mustard seeds

1 teaspoon red pepper flake

2 tablespoon kosher salt

以上原料燒開，加入兩磅蝦，煮4分鍾，立刻撈出來放冷水中。
醃汁
¼ cup lemon juice
½ cup apple cider
1 teaspoon Dijon mustard
¼ cup sugar
1 garlic clove, minced
1 cup olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1 large red onion thinly sliced
1 tablespoon capers
2 bay leaves crumbled
2 tablespoon parsley chopped
蝦放醃汁中，冰箱裏放過夜

1月2日是爸爸媽媽結婚25周年紀念日，小小的表示了一把~ ：）



Æbleskiver with apple butter



有時候想，隻要一口鍋，一個鏟，一把刀，就可以走天下了，可還是忍不住好奇，換個方式吃東西，感覺會不會不一樣？答案是--組織結構對口感的影響是大大的！！
比如這個Æbleskiver, 不就是填餡的小煎餅嗎？可是，做成這種一口一個的小球，外酥裏嫩，蘋果泥溫潤，表皮軟香，真的是很不一樣！而且。。很好玩~：）

蘋果泥

3磅蘋果，切成小塊
一杯 apple cider
適量糖（我沒有加糖，也夠甜的）
2 大匙檸檬汁
1小匙薑泥

把所有原料小火熬成漿狀即可，冷藏。
Æbleskiver

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons cornmeal (optional)
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 2 eggs, separated
• Between 1.75 and 1.875 cups buttermilk
• 4 tablespoons unsalted butter, melted
• diced apple, applesauce, apple butter or jam (optional)
• cardamom or cinnamon to taste (optional)

Directions

1. Put the aebleskiver pan on a medium-to-high heat. The goal here is to have the pan good and hot (around 390°) by the time the batter is ready.
2. Whisk the dry ingredients together. Whisk the egg yolks with the buttermilk and melted butter in a separate bowl.
3. Beat the egg whites until they just hold a 2-inch peak. (The Bible specifically admonishes that you not over beat the whites.)
4. Add the liquid buttermilk-butter-yolk mixture to the dry ingredients in a slow, steady stream while gently mixing with a rubber spatula. This is where the gentle hand comes in — you want as many of those invisible bubbles intact as possible. I find it easiest to do this step with one person slowly pouring while another mixes. You should still have large patches of dry ingredients by the time you finish, this is more wetting of the batter than mixing.
5. Fold in the egg whites, again with a light touch. Again, the Bible emphasizes that it's better to under mix than to over mix.
6. Place a little butter in one of the pan's hollows. It's not really necessary to grease the sides of the hollow as well, but I do anyway. Then take a small ladle or big spoon and fill the hollow not-quite-to-the-top with batter. Depending on how hot your pan is, you may need to add batter quickly so the butter doesn't hit its smoke point. Fill the other hollows the same way.
7. Add a little diced apple or jam to top of each dough-ball, and cap it off with a little more dough (optional).
8. By the time you've finished filling the last hollow, the first one should be just about ready for turning. Take your specially-designed Danish knitting needle (or wooden skewer, or whatever) and poke the batter right at the edge of your first hollow. A semi-spherical shell should pop up out of the hollow. Push it so it caps off the hollow, allowing the uncooked dough from the center of the shell to fall into the hollow. Repeat for the other hollows.
9. Now it's just about turning the balls every now and then to give them an even heat, though honestly they don't really need turning (I just can't help fidgeting with them). Remove from pan when a toothpick comes out clean, usually about 5 or 6 minutes. The aebleskiver should be brown (not just tan).
10. Serve immediately. If you added jam or applesauce to the centers, be sure to warn your guests that while the bread may merely be hot the fruit may be molten.
    

Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.

Variation: Spiced Apple Butter
Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.

Extra! Tips from Epicurious:
• This recipe uses a mix of two varieties of apples for greater flavor.

"If these types are not available in your area, go for what's fresh and local," says Topp. "This might change the texture of the butter slightly, but starting with quality fruit is the most important thing."

• "This sweet spread does not need to be processed as long as a relish or pickle recipe," says Topp.

"The sugar does most of the preserving — you just need to briefly boil the jars to kill off any contaminants that might have gotten in during filling."