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Batter-Up Recipe

Batter-Up Recipe

Ingredients

  • 2 Ounces Middleton Rare Irish Whiskey
  • 1 Ounce Irish Mist
  • 1 scoop blackberry compote
  • Squeeze of lemon
  • Top with Guinness Stout
  • Mint garnish

Directions

Combine all ingredients except Guinness in a cocktail shaker filled partway with ice. Shake until well incorporated and chilled, then pour into a chilled glass. Pour Guinness on top and garnish with mint.


Batter Up!

Spring has officially sprung in Cincinnati, Ohio! Two weeks ago, a new season of baseball rounded third and headed for home. Opening Day for the Cincinnati Reds is a pretty big deal in the Queen City. Streets are shut down. People jockey into position for the best view. The Findlay Market Opening Day Parade leads all the excitement down to the Great American Ball Park for the first game of the season. Various companies and organizations put their best floats forward and old-timers are dusted off and, well, paraded about. And, it’s simply not a real parade without the majestic Budweiser Clydesdale Team!

Opening Day is very unique to Cincinnati, for many reasons. Findlay Market, the sponsor of the parade for the past 97 years is the only surviving municipal market house (of the nine original public markets), operating in the city in the 19th and early 20th centuries. And, the Cincinnati Red Stockings are recognized as baseball’s first all-pro team. Cincinnati and the tri-state region dish up significant history with a side of rich tradition and heritage.What’s all this got to do with recipes books? Well, read on!

It seems fitting that the first pitch from Recipe Book Rescue, be Queen City-oriented. I stumbled across the perfect collection of recipes in the 1983 publication, “Cincinnati Recipe Treasury – The Queen City’s Culinary Heritage,” by Mary Anna DuSablon. So many wonderful heritage recipes from the famous first-families of Cincinnati, long-time companies and much more. So, batter up… Here’s hoping it’s a grand slam!

Enjoy this tasty menu for Beer Marinaded Pot Roast, shredded and served with Creamy Cole Slaw with a thick hunk of super easy Beer Bread. We take our beer, very seriously, in the Queen City thanks to our rich German heritage.

Hudepohl Brewing Company – Beer Marinade

  • 3 T sugar
  • 1 T salt
  • 1 t whole cloves
  • 2 ice cubes
  • Grated rind of 1 large lemon
  • 1 12-oz bottle of your favourite Hudepohl beer
  • 1/2 c salad oil
  • Juice of 1 large onion
  • Dash pepper

Mix the dry ingredients. Add the ice cubes, lemon rind and enough beer to make a smooth paste. Add the salad oil slowly, stirring rapidly. Add the remaining beer and rest of ingredients and pour mixture into a pint jar. Store in the refrigerator and shake vigorously before using.

According to the book, “this marinade will flavour and tenderize a pot roast and can be added to the gravy liquid if desired.”

Hudepohl Brewing Company – Creamy Cole Slaw

  • 1 medium head of cabbage
  • 1 green pepper
  • 2 T celery seed
  • 1 t finely chopped onion
  • 1 t salt
  • 1/4 t pepper
  • 1 c mayonnaise
  • 1/2 c of beer

Shred the cabbage and green pepper. Place in a large bowl and add the seasonings. Thin the mayonnaise with beer, add to cabbage and toss well.

According to the book, “this exceedingly popular slaw is served at picnics, with winter meals and on barbecue sandwiches. This unusual rendition is made with beer which adds a piquant taste.”

Mix all the ingredients together. Place in a greased 9-by-5-inch loaf pan. Bake at 350 degrees F. for approximately 45 minutes. Brush with butter or margarine if desired.

According to the book, “this simple formula doesn’t turn up in old cookbooks, but some claim it is an old recipe. It was an extremely popular 1982 recipe in this brewery town.”

Resource Attribution: DuSablon, Mary Anna, Cincinnati Recipe Treasury – The Queen City’s Culinary Heritage. Norfolk, VA: The Donning Company/Publishers, 1983.


  • 1 cup biscuit/baking mix
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Cajun seasoning
  • 1-1/2 teaspoons pepper
  • 1 teaspoon salt
  • 1/2 cup 2% milk
  • Oil for frying
  • 1 pound walleye fillets, skin removed
  • Lemon wedges

Step 1


In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°.
In batches, dip fish in milk, then coat with baking mix mixture fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges. Yield: 4 servings.

Nutritional Facts 1 serving equals 316 calories, 16 g fat (2 g saturated fat), 99 mg cholesterol, 1,096 mg sodium, 17 g carbohydrate, 1 g fiber, 24 g protein.


Recipe Corner: Batter Up

There are two secrets to making a dense, buttery pound cake with a tender crumb, and they both start with the batter: bringing your ingredients to the same temperature and avoiding overmixing after the flour has been added. If your ingredients are the same temperature, the butter and sour cream incorporate more easily when you cream them, and the eggs don’t change the batter’s temperature before it bakes. Overmixing the flour in the batter helps form the gluten strands, which give bread its nice chewy texture but ruins the tender crumb of a pound cake, so mixing the flour as little as possible helps prevent the gluten strands from growing before you want them to. Ensuring your ingredient temperature and careful beating make a pound cake with a soft crumb that’s plenty sweet on its own, but wouldn’t say no to some whipped cream either. Try toasting a slice in the toaster or under the broiler, or use it to make French toast for breakfast instead of bread (no, really, try it!)

10 minutes hands-on, up to 70 minutes total

1 teaspoon vanilla extract

Step one: Preparing the ingredients

Allow all ingredients to come to room temperature together for at least an hour (do not skip this step). Butter a loaf pan and line with parchment paper to make removing the cake easier. Preheat the oven to 375 F.

Step two: Mixing the batter

Cream the butter, sour cream and sugar together until very light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Add the vanilla extract and kosher salt, beating on medium speed until combined. Beat in the eggs one at a time, mixing until combined. With the mixer off, add the flour and baking soda turn the mixer on low until just combined. Do not overmix.

Step three: Baking the cake

Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 60 minutes cake is done when a toothpick or skewer inserted in the center comes out with a few crumbs and the top is golden brown. Cool in the pan for 10 minutes, then lift to a rack or the counter covered with a clean dish towel to cool completely. Slice and serve plain or with whipped cream, berries, ice cream, etc. Leftovers can be stored in an airtight container up to a week or frozen.

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Sophia Lyons (she/they) is a senior journalism major from Winston-Salem, North Carolina. She joined The Appalachian as a staff copy editor in March 2019.

Camryn is a junior communication, public relations major with an art history minor from Winston-Salem, North Carolina.


Batter Up!

When it comes to breakfast, although my family eats it, it&aposs usually something quick as everyone is jetting off to school, work or a list of weekend errands. This past Sunday though, we happened to get one of those lazy ones where we were all home and the day was unplanned and ours. A perfect morning for pancakes.

When it comes to pancakes, our six-year-old, Nicholas, is quite the traditionalist. He either likes the Banana Pancakes I make, or the ones from McDonalds. Period. There’s no experimenting past that. With no pancake-ripe bananas in the house and no plan to go to the Golden Arches, I set about to expand his pancake boundaries a bit. A quick search on MyRecipes, and I had a few to choose from, though nothing too crazy, as I was looking for something close to a traditional pancake so he𠆝 dig in.

Buttermilk Honey Pancakes it was it met all the criteria, and even better, I had buttermilk in the back of the fridge, just waiting for a recipe. The trouble with buttermilk? Usually I buy it for a specific recipe that calls for a scant amount, and then I&aposm left with half a carton and no inspiration. It gets pushed back farther and farther into the fridge, and by the time I&aposve found it, it&aposs long past expired. This time, it was different (although now two recipes in, I still have a bit left to use up, so do share your favorite buttermilk recipe with me!).

Nicholas wandered into the kitchen to inspect what the pancakes looked like. "I hope I like them," he warned me. "Me too!"

As I was glancing at the recipe, I happened to notice that it said it made 13 pancakes. I looked back at the bowl with the batter. No way. I never measure pancake batter out when pouring pancakes, but just to test the 13-pancake-yield, this time I did, using the 1/4 measuring cup recommended. I ended up with 9 pancakes, so you may want to adjust accordingly.

I put a little bit of butter and syrup on Nicholas&apos stack and held my breath as he took the first bite. And then the second. And the third. The kid barely came up for air, and when he did, it was to ask for more. Houston, we have a winner.

Fifteen minutes in the kitchen, and a fresh stack of Buttermilk Honey Pancakes and a lazy morning can be yours. Take that, McDonalds!


Batter Up

Baseball season has officially begun and we’re coming out swinging with the best tips for creating the perfect batter…for frying, that is.

We aren’t the only ones who love fried foods. From Japanese Tempura to British Fish and Chips, local specialties are enjoyed battered and fried worldwide. Once you’ve mastered the basics, you can turn just about anything into crispy goodness.

Step up to the plate with a few of our fave fried recipes:

Beer Battered Fish and Chips

Beer Batter
1 1/4 cup all-purpose flour
1 cup light beer or lager
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
Fish and Chips
2 lbs of Cod
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 large russet potato (washed and dried)
High heat oil for frying, enough for 3-4 inches in the pot
Salt for seasoning

Directions:
1. In a large pan or pot, heat the cooking oil to 350°F, about 3-4 inches deep.
2. In a bowl, combine 1 cup flour, baking soda, and beer. Whisk only until combined and smooth.
3. Season the fish with salt and pepper and then use remaining flour to coat the fish. Shake off the excess and dip into the batter mixture. Make sure to fully coat.
4. Add to the cooking oil. Make sure to flip when the batter is golden brown on one side. Remove and place on a wire rack to cool.
5. When fish is cooked, slice the large russet potato into matchsticks.
Lower the heat of the oil to 300°F and add matchsticks. Cook until golden brown, around 3 minutes. Remove and let drain on a paper towel-lined rack. Season immediately with salt.

Don’t forget the sauce! You can go traditional with malt vinegar, or try our locally made BF Tartar Sauce. Tangy, zesty and creamy, it brings crisp freshness with cucumbers and a slight kick with horseradish and jalapeño.

Next on deck, Tempura Batter with Shrimp Tempura.

Tempura Batter with Shrimp

Tempura Batter
1 cup all-purpose flour
1 cup ice-cold water
1 large egg
1/2 teaspoon salt
Shrimp
1/4 cup cornstarch
1 lb deveined, shelled shrimp
3 cups of vegetable or peanut oil for frying

Directions:
1. In a large, deep skillet or pot, heat the oil to 350°F.
2. In a bowl, whisk together all-purpose flour, salt, and egg. Then whisk in the cold water, be careful not to overmix.
3. In another bowl, coat the shrimp in cornstarch.
4. Using tongs, coat each shrimp in the tempura batter.
5. Carefully drop each shrimp into the hot oil, frying until golden brown, about 2-3 minutes. Fry in batches in order to keep an even temperature and avoid crowding the skillet.

Cornmeal Batter for Corn Dogs

Cornmeal Batter
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 cup buttermilk
1 egg
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil, more for frying
Hot Dogs
8 franks
8 skewers

Directions:
1. Fill a medium pot a quarter of the way, about 2 inches longer than the hot dogs. Heat over medium heat to 350°F.
2. As oil is heating, combine sugar, salt, cornmeal, baking powder, and flour.
3. Add buttermilk, two tablespoons of vegetable oil, and an egg to the dry mixture, whisking until a batter forms.
4. Insert skewers into the hot dogs, leaving about 3-4 inches of skewer as a handle.
5. Fill a tall glass with the batter. Dip each hot dog, twisting to fully coat.
6. Place directly into the oil and fry until golden brown, around 5-6 minutes.
7. Drain on paper towels and enjoy!

Not sure what to pair it with? Try Bristol Farms Original Recipe Cocktail Sauce. Made with ripe tomatoes and zingy horseradish, it’s the perfect bright acidic pop to pair with your favorite fried foods!

All-Purpose Batter with Deep Fried Broccoli

All-Purpose Batter
2 egg yolks
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil, more for frying
3/4 cup room temperature water
Broccoli
3 cups broccoli florets
1 cup cornstarch
Desired seasonings

Directions:
1. Fill a large saucepan with about 2 inches of vegetable oil. Heat to 350°F over medium heat.
2. As it heats, combine 2 egg yolks, all-purpose flour, salt, 1 tablespoon vegetable oil, water, and desired seasonings into a batter.
3. In another bowl, add your corn starch. Add the broccoli and make sure to fully coat in cornstarch.
4. Then, dip each floret into the wet batter, immediately transferring into the hot oil. Fry in batches so the oil remains at temperature.
5. Place on a paper towel-lined baking sheet to drain.
6. Pair with your favorite sauces and enjoy!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.


Batter-Up Baseball Cake

Preheat the oven to 350 degrees . Grease and flour two 9-inch round cake pans. Line the pans with parchment and grease the parchment. In a medium bowl, combine the flour, baking powder and 1/2 teaspoon salt.

Using an electric mixer, beat 2 sticks butter and the granulated sugar at medium speed until fluffy, about 5 minutes. Stir in 1 tablespoon plus 1 teaspoon vanilla and a pinch salt. Gradually add the egg whites, beating on low speed and scraping the side of the bowl. Beat at high speed for 1 minute until smooth. Mixing at low speed, add the flour mixture in 3 parts, alternating with 1 cup milk. Beat at medium speed until smooth, about 30 seconds.

Transfer the batter into the prepared pans. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool for 10 minutes, then invert the layers onto a rack, discard the parchment and let cool completely.

Meanwhile, using an electric mixer, combine the remaining 2 sticks butter and the confectioners sugar at low speed. Gradually add the remaining 2 tablespoons milk and 2 teaspoons vanilla and beat at high speed until fluffy, about 5 minutes.

Transfer 1/4 cup of the frosting to a small bowl. Add enough food coloring to make a vivid red. Place 1 cake layer on a platter. Spoon a large dollop of plain frosting in the center of the layer and spread to within 1/4 inch of the edge. Place the second layer on top of the first and frost the top and side with the remaining plain frosting. Using a resealable plastic bag with one corner snipped off, pipe the red frosting onto the cake to look like baseball stitching.


More Recipes to Make with the GIR Spatula

I love the Get It Right spatula because it can bend to your needs (like everyone should!), but it can also withstand extreme temperatures. Many stove-top recipes need lots of stirring at high temperatures. Before you ruin any spatulas, make sure you are using a spatula with the heat-resistance you need. These bonus copycat recipes are best made using a GIR Spatula.


Batter-Fried Chicken

  • Quick Glance
  • (61)
  • 45 M
  • 1 H, 30 M
  • Serves 4 to 6

Special Equipment: Deep-fry or candy or instant-read thermometer

Ingredients US Metric

  • For the fried chicken brine
  • 1 quart (4 cups) cold water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 4 pounds bone-in, skin-on chicken pieces (halve each breast crosswise and separate leg quarters into thighs and drumsticks)
  • For the fried chicken batter
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 to 5 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1 3/4 cups cold water
  • 3 quarts (12 cups) peanut or vegetable oil, for frying

Directions

In a large bowl, whisk or stir together the water, salt, and sugar until the sugar and salt dissolve. Add the chicken, cover, and refrigerate for 30 to 60 minutes.

While the chicken is brining, in a large bowl, whisk or stir together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, and water until smooth. Cover and refrigerate the batter while the chicken is brining.

Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.

Pour the brine from the chicken down the sink and pat the chicken pieces completely dry with paper towels.

Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.)

Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place it in the oil. Fry the chicken and keep your attention on the oil temperature, adjusting the heat as necessary to maintain the oil between 300°F and 325°F (149°C and 163°C). Cook the fried chicken until deep golden brown and the white meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the exact temperature of your oil.

Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F (176°C) and repeat with the remaining chicken. Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers. Originally published October 17, 2013.

Recipe Testers' Reviews

This recipe is an out-of-the-park home run. This is what fried chicken is supposed to taste like. The perfect combination of crisp, crunchy skin with a hint of spice, and moist, tender, juicy meat. It's good hot out of the fryer (my personal preference), room temperature, or cold for a picnic.

The spices are easily customizable to taste. Some like it hotter and spicier, so you can add some more cayenne. Some secrets to success are first—bring it up to temperature. Resist the temptation to just plop a batter soaked piece of chicken in the oil if it's not up to the proper temperature. Next—be sure to hold the batter coated pieces of chicken up over the bowl of batter until the excess batter stops dripping before you add it to the oil. Last, but not least—it's absolutely critical that you not fry too many pieces all at once. The temperature will dip too low and you won't get that toastiness and that sought after crispy crunchiness that fried chicken is famous for.

I jumped to test this recipe because I am a big fan of fried chicken and I’m missing my mother’s, since I haven’t been able to visit her recently. I typically don’t make fried chicken at home but the steps of the recipe seemed clear. The results were amazing! The salt level was perfect and the crunch factor was so enjoyable. When I heard the crackle of my son trying a piece, I knew the chicken would be delicious. All of the chicken was perfectly browned. I sent my Mom a picture and she approved as well.

Putting together the brine was easy. The chicken brined for 60 minutes in the refrigerator. I ended up using legs and thighs that were already portioned. I used volume measurements to make the batter. It was pretty loose, definitely a lot thinner than pancake batter, maybe closer to a thick salad dressing. My batter was in the fridge for an hour and there was very little change in the texture after sitting. I'd still describe it as a thin batter and I didn't need to add any water. It coated the chicken easily but still dripped off easily.

The note to check the heat of the oil was super helpful. I fried my chicken in three batches because I probably had between 4 to 5 pounds of chicken. For the first two batches of drumsticks, the heat was maintained between 300-325°F easily with a little tinkering. Overall the timing was accurate. For the drumsticks the cook time was 14 minutes. The thighs took a bit longer and I removed them at 17 minutes.

In my opinion, this is a great fried chicken recipe, straightforward steps and the results are perfect for picnic season. I can’t wait to eat the leftover chicken cold, that is my guilty pleasure for some odd reason.

I’m someone who loves fried chicken as a midnight snack, pulling it from the icebox and eating it cold. Although this batter-fried chicken was alright straight from the fridge for a late-night snack, where it really shines is straight out of the fryer. The batter comes out super crunchy and crisp, the interior is juicy and moist, and there’s just the right amount of seasoning to give it a nice, memorable kick.

You know what this batter-fried chicken reminded me of? Childhood. While my mother would make amazing fried chicken, some evenings it was easier for her to break out a box of frozen Banquet-brand fried chicken. Its thick, overly peppered crust wasn’t exactly a favorite, but you wouldn’t hear any complaints from us. So yeah, this recipe—at least for me—reminded me of that chicken in a serious way.

The batter came out way too thick after resting in the fridge for an hour. Even after beating it with a whisk for a bit, I ended up adding an additional 1/4 cup water to loosen it up a bit. The batter was still quite thick after the additional water was added and clung to the chicken easily. The cook times varied considerably from the recipe. I’d recommend checking your internal temperature after about 12 minutes in, then gauge the timing from there.

Next time I’d change the seasonings in the batter for personal preference. I’d remove all but 2 teaspoons black pepper as 5 teaspoons was way too much for me, and I’d add 1 more teaspoon salt for a total of 2 teaspoons. We also used some of the remaining batter to deep-fry some artichoke hearts we had from the garden. I’m looking forward to trying this one again.

Momofuku fried chicken, I DO love you, but I’ve found a new love! And I feel so very guilty for saying this. We all agreed that this is going to be our No. 1 choice for fried chicken. None of us could believe the taste and juiciness of each piece of chicken.

I must say that the chicken thighs I used ended up being in the brine overnight as we had to run to the ER just as I was about to start cooking. So both the brined chicken and the batter were in the fridge for more than 10 hours, and I was worried the batter fried chicken would end up being too salty. When I removed the batter from the fridge, it was overly thick. I tried mixing it, but ended up adding 1 more tablespoon water to thin it a bit, and that did the trick. I used gluten-free all-purpose flour. When tasting the batter alone, I was a tad worried it was a bit too peppery for my 4-year-old. I heated the oil, dried the chicken, and started to fry it.

I was able to fry 4 at a time, so as we were eating the first batch, the second was being fried. The final result was an EXTREMELY moist and juicy Southern fried chicken with a gorgeous, golden crust that had a nice little kick to it but nothing too strong that a kid wouldn’t enjoy it. I actually love cold fried chicken and this recipe also works well this way. After a few hours I decided to place one in a hot oven (under broil high), and not only did it warm up in 5 minutes but the crispness came back to life.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Batter Up For the Best Fish Dishes

There are many variations of fish batter recipes. And, curiously, many are based upon traditional recipes handed down from generation to generation. The essence of batter fried fish is the batter itself. Or, more accurately, the recipe for the batter. Be prepared to try different ingredients, if you like to create your own batter recipes. Batter is more than just flour and water. Much more. Resulting texture is hugely important in the type of ingredients used to make batter. Too little water and you end up with fish that tastes less like it originated from the sea or stream, than it does a flour canister.

Fish batter recipes often are related to culture. Since you want to buy the freshest fish available and insure that it is prepared like a rare delicacy, your batter must marry freshness with batter ingredients so that the end result is unforgettably delicious fish.

Most simple fish batter recipes include flour, water and egg. Still others, might include flour, milk, and egg. In either case, you want to blend the batter until it is the consistency of pancake batter. But, it doesn't end there. Now, you'll want to give your batter your own signature flavor. Be careful which additional ingredients you add when using milk.

In the US's southern states, the big secret to the world's best fish batter is self-rising flour and a dash of cajun seasoning. In New England, you'll likely find that standard flour is enhanced by little more than salt and pepper. In Italian cultures, the secret for fish batter is to add bread crumbs and since bread crumbs are sold with Italian seasonings added, it saves time and money. Often, another little secret is a tablespoon or two to taste of parmesan cheese which gives a delectable body to fish.

The basic ingredients may also depend on the type of fish you are preparing. Remember too, that battered fish can be baked as well as fried. The amount of flour depends upon the quantity fish to be dredged in the batter. For example, five to six medium sized pieces of flounder requires approximately 3/4 cups of flour to about 2/3 cup water. Add your spices. Some Italian fish batter recipes substitute water with white or red wine.

When using self-rising flour, don't add baking powder. It is already added to the flour. Adding a half teaspoon of baking powder to regular flour helps the batter to stabilize better. But, you can certainly omit it if you prepare a virgin-style batter. Once you've added all of the preferred ingredients, make sure your deep fryer is very hot or the batter will fray and your fish will be undressed for presentation at the table.