6 best adams media cookbooks

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Churros

1. Line an ungreased baking sheet with parchment paper and set aside.

2. In a large saucepan over medium-high heat, add water, 3 tablespoons sugar, salt, and 3 tablespoons oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat.

3. Add flour and stir until combined.

4. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes.

5. Pipe dough into 6” lines onto prepared baking sheet.

Place sheet into freezer to set 1 hour.

‌‌6. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3”. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside.

7. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside.

8. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total.

9. Remove from oil with tongs and place in bowl with sugar cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

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A culinary legend provides a frustrated office worker with a new recipe for life in Julie & Julia, the true stories of how Julia Child's (Meryl Streep) life and cookbook inspired fledgling writer Julie Powell (Amy Adams) to whip up 524 recipes in 365 days and introduce a new generation to the magic of French cooking. Stanley Tucci (The Devil Wears Prada) co-stars in director Nora Ephron's delicious comedy about joy, obsession and butter. Bon appetit!

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Emmentaler Cheese Fondue

1. In a medium heavy saucepan over medium heat, pour in wine. Add pressed garlic to pan along with lemon juice. Bring mixture to a simmer.
2. Shred cheeses in a food processor. Add 1⁄4 cheese to the simmering liquid and stir in a figure-eight pattern. Once that cheese has melted, add another 1⁄4 cheese to the saucepan. Keep stirring. Repeat until all cheese is melted and mixture is hot but not boiling.
3. In a small bowl, dissolve cornstarch in kirsch. Stir into cheese mixture. Cook until just bubbly, then reduce heat and simmer 1 minute.
4. Add pepper, parsley, and nutmeg to melted cheese and stir well.
5. Pour liquid into fondue pot and keep warm over heat source on low heat. Serve with assorted bread cubes for dipping.

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Treacle Pudding

Apparently, Harry loves anything treacle. He’s always reaching for the treacle tart, and he seems to really like the treacle pudding Mrs. Weasley prepared for dessert the night before he left the Burrow for Hogwarts (see Harry Potter and the Chamber of Secrets, Chapter 5).

Treacle is like molasses and is made during sugar refining. Black treacle is like dark molasses, and light treacle is also called golden syrup, which can be found in some supermarkets and specialty food stores. The light variety is so good that if you buy it you might find yourself sneaking spoonfuls every now and then.

1. Fill a large pot with water and place a shallow bowl upside down inside the pot. Bring the water to a boil. Butter and flour a 2½-quart round baking dish or glass bowl and its lid; set aside.

2. Whisk the flour, baking soda, baking powder, and salt together in a mixing bowl and set aside. In a large mixing bowl, beat the butter, sugar, and the ⅓ cup golden syrup or molasses, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing at medium speed until incorporated, about 30 seconds after each. Add the lemon zest and juice and beat until incorporated. Scrape down the sides and add the flour mixture alternately with the milk, mixing on the lowest speed just until incorporated and beginning and ending with the flour. Use a rubber spatula to scrape the sides and bottom and fold the mixture together.

3. Pour the ½ cup golden syrup or molasses into the bottom of the baking dish or glass bowl. Scrape the batter into the dish and smooth the top with the rubber spatula. Cover tightly with the lid and place it in the pot on top of the overturned bowl, making sure the water comes halfway up the sides. Cover the pot and simmer for 2½ hours. Check every so often to see if more water needs to be added (don’t let the pot boil dry).

4. Remove the pudding from the pot. Remove the lid and invert the pudding onto a serving dish. Serve with warmed golden syrup.