Cascade Platinum for a couple of weeks now. I love that my dishes smell fresh and look amazingly clean! Although I have been using Cascade dish washing detergent for years now, I have discovered that Cascade Platinum works even better than the other detergent I was using. I am even more impressed now than I was before. As a busy mom, I think it's great that I could just pull my dishes out and put them away after the dishwasher does its job. I could not imagine using a different brand of detergent especially if I have to redo the dishes by hand.
This week, I was given the chance to make something yummy from Gail Simmons's recipes. If you would like to make the same treat for your family too, please follow the instructions below. I opted not to make the caramel because DD does not like caramel. However, the sugared doughnut holes with raspberry compote was a huge hit with her. I must admit that since I never made doughnut holes before, I was a little scared of how they would turn out. The process was actually easier than I anticipated. On top of that, I love that with all of the different berries in season right now, I could easily change the recipe to incorporate other berries as well.
Sugared Doughnut Holes with Raspberry Compote & CaramelBy Gail SimmonsServes 4 (makes about 16 doughnuts)
1 1/2 cups fresh raspberries, gently rinsed
1/3 cup water
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup superfine sugarCARAMEL
1 cup sugar
¼ cup water
½ cup heavy cream
Pinch of course salt
2 tablespoons butter
1 vanilla bean, scraped or 1 teaspoon vanilla extract (optional)DOUGHNUT HOLES
1 1/4 cup superfine sugar, divided
1 stick unsalted butter
1/2 cup cold water
pinch of kosher salt
1 cup + 2 tablespoons all-purpose flour
4 medium eggs
3/4 gallon peanut or vegetable oil, for deep-fryingMake the compote: Set a medium sauté pan over high heat, add raspberries, water, lemon juice and zest, and sugar. Cook for 10-15 minutes until mixture is reduced and thickened and berries fall apart. If compote gets too thick or starts to burn, add a little water and adjust heat. Remove from heat and allow compote to cool slightly. Serve warm or at room temperature with beignets. Compote can be refrigerated for up to a week if not used immediately.Make the caramel: In a medium saucepan over medium-high heat, mix together the sugar and water until moistened. Heat, stirring until the sugar dissolves and the mixture begins to boil, then stop stirring. Allow to boil vigorously until the liquid turns a deep amber color (be careful as caramel can change from amber to burnt very quickly). Remove the pan from the heat and carefully pour in the cream and add a pinch of salt. Stir the mixture constantly until very smooth, scraping the bottom to ensure there are no lumps. If needed, return the pan to the heat briefly to help smooth it out. Add the butter and vanilla and stir to dissolve completely. Allow to cool for a few minutes before using.Make the doughnut holes: Pour one cup of superfine sugar in a flat, rimmed dish for coating and set aside. Prepare dough by combining butter, remaining 1/4 cup sugar, salt and water in a medium saucepan and set over high heat. Bring to a boil then remove from heat and dump in the flour all at once. Using a wooden spoon stir well until the mixture comes together as a ball. Add eggs, 1 at a time, ensuring each is fully incorporated before adding the next – the dough should be nice and glossy when finished. Note: doughnut holes can also be served with chocolate sauce or any other favorite fruit preserve (try strawberry or peach)!
Here's a photo of DD enjoying her sugared doughnut holes with raspberry compote. Because she asked for fresh fruit, so I added some mango to her plate as well.
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