Recipe & Photo credit: https://www.epicurious.com/recipes/food/views/beer-battered-onion-rings-51259730
- 2 large yellow onions (about 2 pounds total)
- 3 cups all-purpose flour, divided
- 1 1/2 cups cornstarch
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons onion powder
- 2 1/2 teaspoons cayenne pepper
- 2 1/2 teaspoons granulated sugar
- 1 1/2 tablespoons kosher salt, plus more for sprinkling
- 1 1/2 cups Anchor Steam beer
- 2 cups sparkling mineral water
- 1 large egg
- 4 to 6 cups vegetable oil (or more depending on vessel), for frying
Special Equipment Needed:
- deep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets
- Preheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.
- Cut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.
- When ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.
- Heat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.
Recipe & photo credit: https://www.tablespoon.com/recipes/rainbow-semifreddo/ce3102d9-79b9-4032-b7d0-0a0535911f31
1 box Betty Crocker™ Pound Cake Mix
Eggs, butter, and water/milk called for on package
Betty Crocker™ assorted gel food colors purple, blue, green, yellow, orange and red
6 (5.3 oz.) containers Yoplait® Greek 2% lemon meringue yogurt
3 (8 oz.) containers frozen whipped topping, thawed
Rainbow Cupcakes: Preheat oven to 350ºF. Make pound cake mix according to package instructions.
Divide batter into 6 small bowls. Color each bowl of batter using one of the food colorings so you have a bowl of purple, blue, green, yellow, orange and red.
Pour colored batter into pastry bags fitted with small round tips.
Spray metal muffin tins with non-stick baking spray. Start by piping a half inch purple circle in the center of 15 muffin cups. Next, pipe a blue circle of batter around the center circle. Then add a green circle, then a yellow circle, an orange circle and finish with a red circle. You should completely fill the bottom of the muffin cup with colored batter. Repeat this process in each muffin cup, adding a few layers of batter until each cup is filled a little over half full.
Pipe the remaining batter into the remaining muffin cups. It’s not necessary to make rainbows in these cups, as these cupcakes will be extra.
Bake cupcakes for 14-18 minutes, until you can press on the top of a cupcake and it springs back or a toothpick inserted into the center comes out clean. Cool completely.
Once cooled, cut the domed tops off each cupcake and discard (or eat). Cut a very thin layer off the bottom of each cupcake and discard (just enough to remove the dark part of the cupcake). Cut each remaining cupcake bottom in half, so that you have 30 little rainbows.
Lemon Mousse: Combine yogurt, lemon curd, and whipped topping.
Spoon an inch thick layer of mousse into 3 tin foil loaf pans.
Set one rainbow cupcake facing the short end of the pan. Line up 9 more rainbow cakes down the center of the pan. Repeat in the other 2 loaf pans.
Spoon the lemon mousse over top of the rainbows. Spread the tops in a nice even layer.
Sprinkle rainbow jimmies over the top of the mousse.
Cover and freeze for 8 hours.
Remove from freezer, cut away the tin foil pan and remove the semifreddo. Slice into 8 pieces, revealing the rainbows.
Allow the slices to thaw for about 10 minutes before serving.