Last week at class it was mushroom night. We had a lot of stuff going on, a potato tornade in demi glaze (YUMMM), a mushroom-spinach filo station, a mushroom viotelle crepe, a mushroom consume (I have found an amazingly simple way of doing this- send it through the grinder) and an unrelated group- quince and green tomatoes. I was in the quince group (I fell in love with them after eating an entire jar of Bernedette’s jelly during my last visit). YUMMMM. I suggested that we serve a fried dough thing with the tornade quince and syrup. One of my cooking partners made an AMAZING baeignet, (she said it was was just her pancake batter pumped up- she is a baking goddess), along with a whipped cream with Quince syrup.
Fried dough- 2 cups flour, 2 cups milk, 4 TBS baking powder, about 1/8tsp salt, and sugar to taste. Fry until golden brown.
