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Sunday, July 15, 2012

Dutch Oven Cream Puffs

Cream Puffs

I have been toying with the idea of cream puff for a dessert for a while, I wanted to master them in the oven 1st, then try them in a Dutch Oven, so last week Andrew and Becka tried a couple different recipes - Becka had bragging rights on her recipe so she was coaching Andrew yesterday, "do this, now this" until he told her to "just go away." Well we learned that humidity does not play well with cream puffs. This picture does them no justice - when they were baking they looked perfect, so perfect in fact that we pulled them from the coals and set them on the table turned our backs to put the lid lifter and gloves down and a spectator, reached right in the pot and helped herself to one, before they were cooled or filled. It was very interesting to say the least. 

But while we were waiting for them to cool a nice little summer shower decided to move in and the humidity caused them to collapse, so in filling them we added additional filling to "puff" them up. This is a recipe in progress but it just shows that you really can make just about anything in a Dutch - Oven.

Cream Puffs

1/2 cup butter
1 cup water
1 cup flour
1/4 teaspoon salt
4 eggs

Cream Filling:
16 oz heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 small vanilla pudding mix

Melt butter in medium saucepan. Add water and bring to a boil. Add flour and salt. Over medium-high heat, stir vigorously until a dough ball is formed. Remove from heat and cool for 5 minutes. Preheat oven to 400 degrees F. Begin beating vigorously again while adding eggs one at a time. Beat until completely combined and smooth. Drop puff dough by rounded teaspoonfuls, 2-inches apart on cookie sheets. Bake for 25 minutes or until golden puffs are formed. Cool on sheets on wire rack.

Cream Filling:
Beat whipping cream, vanilla and powdered sugar until stiff peaks form. Stir in dry pudding mix. Chill

Make Cream Puffs:
Insert Piping tip into puff and fill with 1 tablespoon cream filling. Serve immediately or freeze. ~~~OR~~~ Cut 1/4 off of top of each puff. Remove inner soft dough. Fill each bottom with 1 tablespoon cream filling. Cover with top. Serve immediately or freeze.

Garnish  ~  Dust with powdered sugar

Have fun Cookin'

Hapa Haole’s Barbecued Ribs

Bear River Co-op National Dutch Oven Cook-off

This is a new cook-off this year and was sponsored by the Bear River Valley Country Store in Corrine, UT. I have to say my weakness is cook-off's in Northern Utah - one I don't have to travel as far and waking my family up, on cook-off mornings is, to say the least, a nightmare. When I first heard about this it was from a friend who had stopped into the Store and saw their flyer. So again the mind starts wondering what should we cook, a friend of my told me once that Rib's always win in Utah so we thought bag the surf 'n turf and stick with something we do well and that was ribs - this is a recipe that we keep tweaking and I have to say they turned out quite nice yesterday, and smelled amazing as they were cooking. 

Hapa Haole’s Barbecued Ribs

2-4 Rack of pork ribs
Salt and Pepper ribs according to taste

Sear the ribs in oil making sure to brown on all sides. Braise in a hot Dutch Oven for 40 to 45 minutes at approximately 450 °.  Separate ribs and cover with barbecue sauce/glaze. (or leave as a whole rack)  Bake for approx. 2 hours until desired doneness.

Hapa Haole  BBQ sauce

2 Cup Soy Sauce
¼ Cup Vinegar
1 Cup Ketchup
1-2 cloves of garlic
¾ to 1 Cup honey
½ Tablespoon salt
Pepper to taste
½ Cup finely chopped onion
1 teaspoon Cholula
1¼ Cup brown sugar
1 teaspoon Cayenne pepper

Place in a Dutch oven and simmer for 30-45 minutes. Stirring occasionally. Set aside to cook and thicken.  10-12 briquettes.

You can make these in your oven as well as your BBQ just mop them as the cook and let the sauce glaze them making them sweet and tangy.

Have fun Cookin'
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