Do you have any baking resolutions you’d like to see Stefin and Andrea tackle in 2020? Send an email to hosts@preheatedpodcast.com. Whether silly, serious, or somewhere in between, we’d love to hear from our Listeners. Then stay tuned in January when we’ll be talking more about our #20for20 and doing a big reveal of the ones that made the cut.
Listeners, have you heard of or eaten a Spudnut? Andrea recently heard about this this potato donut from a friend traveling through Washington State, and is on a mission to track one down. Stefin thinks the name is the cutest, and is also reminded of Greg Atkinson’s Yukon Gold Potato Cinnamon Rolls the duo whipped up last January.
David Lebovitz’s Pretzel & Nut Mix a (Spicy) Success
Whether or not you chose to serve the “best bar snack ever” with an aperitif, both hosts think you’ll enjoy this easy-to-make and very easy-to-eat concoction, with some caveats. Andrea followed the recipe, using cayenne, and ghost chili salt to make it extra spicy. (Ghost chilis are among the hottest in the world.) She used a blend of hazelnuts, pecans and almonds, but suggests going easier on softer nuts (like pecans) as they can soak up too much spice mix, and also are more prone to burning. She also recommends making yourself the “perfect bite” when it comes time to eat. This snack was a huge win in her spice-loving household, and she reports that the mix keeps well for several days (if it lasts that long!).
Stefin used a mix of walnuts, hazelnuts and almonds, and tried David’s suggestion to sub a sweet, smoked paprika for most of the cayenne. Sadly, the snack just didn’t sing with these milder flavors. Even though she and her family are not big on “extra spicy,” Stefin thinks the mix needs that fiery kick to balance out the sugar and syrup, and will be going full cayenne in the future.
Both hosts loved using up leftovers (#19for19!), and think this Pretzel & Nut Mix would be perfect packed up in mason jars or gift bags for the savory snack lovers on your holiday list.
This Week’s Bake Along: Red and Black Licorice
This week in Confection Affection month, the hosts will each tackle a different flavor of this iconic candy. Andrea’s following a GF recipe for red licorice from Gluten Free on a Shoestring, while Stefin will be preparing a more traditional black licorice recipe from Dessert for Two, via Food52. You made need to track down flavoring (cherry and anise) and gel food color (red and black); look online if your grocery store doesn’t stock what you need. Then, grab your candy thermometer and get boiling — and let us know how one or both recipes turn out for you!
Globetrotting Gourmet: Road Trip from Venice to Prague
Stefin loved eating her way through Central Europe, and reported on several delicacies from Italy, Slovenia, Austria, and Czech Republic. (It’s a tough job …). She enjoyed so many delicious treats, but especially loved the Lake Bled Cream Cake in Slovenia, and the street food speciality, trdlenik, in Prague, which was similar to a hollow churro, but roasted on a spit! (That’s her eating one filled with ice cream, fruit, whipping cream and chocolate!)
Listeners, have you made or eaten any of the desserts Stefin spoke about? She’s especially interested in a recipe for the Cream Cake.
Previously on Preheated …
Three Years Ago: Episode 7, Holiday Cookie Challenge
Two Years Ago: Episode 56, Candy for Everyone!
One Year Ago: Episode 104, Irish Cream with a Side of Drama
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