KCET FOOD

Nick Stellino’s Ricotta Doughnuts

Makes about 30 doughnuts

For the doughnut batter:
6 eggs
½ cup sugar
1 pound ricotta
2½ cups flour
1 heaping tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
Light-flavor olive oil, for frying
Powdered Sugar, for sprinkling on the doughnuts

Special equipment:
Small ice-cream scoop
Frying thermometer

For the lemon cream dipping sauce:
2 eggs
½ cup sugar
⅓ cup freshly squeezed lemon juice (from 3 to 4 lemons)
Freshly grated zest of ½ lemon
Ice, for an ice bath
2 tablespoons unsalted butter, slightly softened at room temperature
½ cup chilled heavy cream

See the rest here!

Paul Prudhomme’s St. Louis Peanut Butter Banana Cream Pie

January 24th is National Peanut Butter Day! To celebrate, we’re sharing this St. Louis Peanut Butter Banana Cream Pie by Paul Prudhomme, one of KCET’s celebrity chefs.

Peanut butter, which has been around for as long as there have been humans (though only recently sold in jars rather than strictly homemade), is reportedly always in 90% of North American homes. It is even more popular in St. Louis, the city that popularized the treat in the 1890s as a food for people missing their teeth. Then, in 1904, it was the hottest seller at the St. Louis World’s Fair — and as a people, we are in love with it still.

Banana, as everyone from toddlers to Elvis knows, is the perfect accompaniment to peanut butter. This pie combines them both into one perfect dessert. If you haven’t a food processor, a hand blender or extremely strong arms will work just as well.

See the recipe here!