I got lucky at a garage sale a few years ago and scored a wonderful table top fryer from the sixties. It’s built like a tank, still has the original cloth cord and had never been used. I had never really done any deep-frying so I was a little nervous. But it turns out that with a bit of practice it’s very easy and super fun. The kids love it when I make frites or chocolate donut holes but I haven’t experimented with it too much. Then I saw a delicious looking, teensy little braided donut from South Africa called a koeksister. Finally, a treat worthy of a Deep-Fried Experimentation Project. New band name, I called it! Read on to learn how to make koeksisters. Continue reading “How to Make Koeksisters-Fried South African Mini Doughnuts”
Ingredient: zest of one lemon
Lemon-Rosemary Linzer Cookies
I am always looking for new ways to use lemon curd. If it were socially acceptable, I would put it on my breakfast cereal. These Lemon-Rosemary Linzer Cookies were a bit of late night inspiration but will now be a standard in my rotation. The rosemary is a just-barely-there flavor note that compliments the lemon and brings out the hint of salt. They’re addictive.