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Meat-Up in Memphis

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SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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The hirshon polish jelly donuts for fat tuesday – pączki

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    The hirshon polish jelly donuts for fat tuesday – pączki

    THE HIRSHON POLISH JELLY DONUTS FOR FAT TUESDAY – PĄCZKI

    January 16, 2019
    Pączki Image Used Under Creative Creative Commons License From seasonsandsuppers.ca

    My Citizens, few things delight the palate of your supreme Suzerain – the sucrose-loving TFD! – more than a good sugary jelly donut fried in lard and dripping equally with history and jam!

    This recipe from Poland absolutely fits the bill at every level! I first learned about this dessert from the amazing food newsletter Gastro Obscura, and I will now share my version of this treat with you! It’s especially apropos given that Fat Tuesday is rapidly approaching, which is the traditional time of year to eat these.

    As noted on Gastro Obscura:

    The clock counts down as the crowd goes wild. A row of competitors push toward the finish line. It’s not a bike race or a 5k. It’s a pączki-eating contest. Every Mardi Gras, from Tappan, New York, to Hamtramck, Michigan, these fried, sugar-dusted fluffs of pastry have become an occasion for celebrating pre-Lent excess, Polish culture, and of course, gastronomic athleticism.

    Golden-brown with a characteristic light ring around the middle, these yeast-risen doughnuts are deep fried and covered with powdered sugar or fried orange zest. They were first made by Polish people using up the last of the sugar, lard, and fruit in the house before the austerity of Lent.

    In Poland, they’re filled with rose petal, prune jam, and even fried rose buds, and are eaten on Fat Thursday (the Thursday before Lent) as part of the zapusty, or “carnival season.” These pre-Lent festivities continue to the present day, and bakeries making pączki are known to be the site of hours-long lines on Fat Thursday.

    Pączki immigrated to the United States alongside their Polish creators and became ubiquitous in Polish communities on the Eastern seaboard and in the Midwest. In the United States, they’re eaten on Fat Tuesday (Mardi Gras), the day before Lent begins.

    While some pączki are filled with the traditional rose and prune, they’ve also become a vehicle for more inventive fillings, ranging from banana cream to charred rosemary. To be clear, TFD considers these to be abominations.

    They’ve also become a vehicle for some serious celebration. Fat Tuesday has officially been dubbed “Pączki Day” in Hamtramck and Chicago. Celebrations in Hamtramck include beer, music, dancing mascots in Pączki costumes, and of course, the annual pączki-eating contest. Meanwhile, Chicago bakers estimate that they sell tens of thousands of the fried treat each day between Fat Thursday and Fat Tuesday every year.

    While your average Chicagoan has no problem eating a pączki or 12, they disagree on how exactly to pronounce the beguiling bread’s name. For the record, pączki is the plural form of the singular, pączek, and the proper pronunciation is “pownch-key,” though “delicious” works just fine.

    Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of August III, under the influence of French cooks who came to Poland, pączki dough was improved, so that pączki became lighter, spongier, and more resilient.

    The Polish word pączek is a diminutive of the Polish word pąk “bud”. The latter derives from Proto-Slavic *pǫkъ, which may have referred to anything that is round, bulging and about to burst (compare Proto-Slavic *pǫkti “to swell, burst”), possibly of ultimately onomatopoeic origin.

    From Polish, the word has been borrowed into several other Slavic languages, where the respective loanwords (ponchik[a], ponchyk[b] or ponichka[c]) refer to a similar ball-shaped pastry.

    As further elucidated in the Polish-American Journal (published since 1911!):

    While the practice of Pączki Day is traditionally observed the day before Ash Wednesday in the United States, in Poland, pączki sales are the highest on Tlusty Czwartek, or “Fat Thursday.” (The Thursday before Ash Wednesday). This day marks the start of the final week of the pre-Lenten celebrations.

    In Old Poland, the zapusty or “carnival season” reached its height during this period. Elegant balls were held in well-to-do manor houses, attended by young men, women and their parents. Country-folk, on the other hand, would make merry, drink, dance and flirt at the village inn.

    The rich would feast on fancy hors d’oeuvres, roast game, and fine wines. Peasants enjoyed their zimne noge (jellied pig’s knuckles), kiszka (blood and groat sausage), and kielbasa z kapusta (sausage and cabbage), which they washed down with beer and gorzalka, the least expensive vodka available.

    Common to both groups, however, were pączki, which were consumed in huge quantities.

    Citizens, the dough part of this recipe is from the Polish Heritage Cookery book, but I’ve used my own rose jam filling that also includes a goodly hit of Wiśniówka, a sweet Polish liqueur, or cordial, made by macerating (soaking) cherries in vodka or neutral spirits. Typically, the alcoholic content ranges from 30% to 50%. It is drunk from a shot glass and said to help boost the immune system.

    Instead of using the traditional fried orange peel to the donuts as a garnish, I’ve updated the recipe to instead use microplaned fresh orange zest mixed with the granulated sugar that coats the donuts for a more substantive hit of orange flavor.

    Battle on – The Generalissimo


    Print
    The Hirshon Polish Jelly Donuts for Fat Tuesday – Pączki

    Ingredients
    • For the sponge:
    • 2 cakes crushed yeast
    • 1 c. lukewarm whole milk
    • 1 c. flour
    • 1 T. sugar
    • ***
    • For the dough:
    • 8 egg yolks
    • ⅔ c. powdered sugar
    • 2 T. vanilla sugar
    • 2 ½ c. flour into bowl
    • 2 T. grain alcohol
    • 1 stick melted lukewarm butter
    • ***
    • Rose jam:
    • 1 cup rose petals (free of any chemicals or pesticides)
    • ¾ cup water, with 3 tbsp removed and discarded
    • 3 tbsp Wiśniówka (strongly preferred) or kirsch
    • juice of 1 lemon
    • 2 ½ cups sugar
    • 1 pkg powdered pectin and ¾ cup water
    • ***
    • 1 ½ - 2 lbs top-quality lard for frying donuts
    • Granulated sugar mixed with microplaned orange zest for garnish after cooking

    Instructions
    1. ROSE JAM: Pick clean, chemical-free roses.The color roses you chose will determine the color of the jam. Pull the petals from the roses and clip off the white ends.
    2. Pack a one cup measuring cup with rose petals. Put petals in a blender, add water, Wiśniówka and lemon juice.
    3. Blend until smooth, then gradually add sugar. Run blender until sugar is dissolved.
    4. In a pan, stir pectin into water. Bring to a boil and boil hard for 1 minute, stirring constantly. Pour into rose mixture, ⅛ cup at a time with the blender running on low, until you achieve the desired consistency.
    5. Pour into clean glass jars, cover and refrigerate. Will keep for one month.
    6. DOUGH: Dissolve crushed yeast in lukewarm milk, sift in flour, add sugar, mix, cover, and let stand in warm place to rise.
    7. Beat egg yolks with powdered sugar and vanilla sugar until fluffy. Sift flour into bowl, add sponge, egg mixture, and grain alcohol and knead well until dough is smooth and glossy. Gradually add melted lukewarm butter and continue kneading dough until it no longer clings to hands and bowl and air blisters appear.
    8. Cover with cloth and let rise in warm place until doubled. Punch dough down and let it rise again. Transfer dough to floured board, sprinkle top with flour, and roll out about ½” inch thick. With glass or biscuit-cutter, cut into rounds. Arrange on floured board and proceed in either of the following ways:
    9. SMALL PĄCZKI. Place a spoonful of fruit filling (rose-hip preserves, cherry preserves, or other thick jam) off center on each round. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls. Let rise in warm place until doubled.
    10. LARGE PĄCZKI. Place a spoonful of fruit filling as above on only ½ dough rounds, cover each with another round, pinch edges together, and roll between palms to form a ball. Let rise until doubled in warm, draft-free place.
    11. Heat lard in deep pan so pączki can float freely during frying. It is hot enough when a small piece of dough dropped into hot fat immediately floats up.
    12. Fry pączki under cover without crowding several minutes until nicely browned on bottom, then turn over and fry uncovered on other side another 3 minutes or so.
    13. Note: If using electric fryer, set temp. at 360-375 degrees. If frying in stove-top pan and fat begins to burn, add several slices of peeled raw potato which will both lower the temperature and absorb the burnt flavor.
    14. Pączki may also be fried in oil, but lard produces the tastiest results.
    15. Transfer fried pączki to absorbent paper and set aside to cool. When cool, dust generously with powdered sugar and microplaned orange zest.
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