Best Cheddar Jalapeño Scallion Doughnuts Recipes

CHEDDAR JALAPEñO SCALLION DOUGHNUTS

Steps:

• Place a rack in the upper third of the oven and preheat to 350 degrees F. Lightly spray a 6-cavity doughnut pan with nonstick cooking spray and sprinkle with 1/4 cup of the cheese; set aside.
• Melt the butter in a medium skillet over medium heat. Continue to cook until the butter is browned and smells nutty, about 5 minutes. Pour the browned butter immediately into a medium heatproof bowl and let cool.
• In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg; set aside.
• Add the egg, buttermilk, scallions and jalapeno to the bowl with the browned butter; whisk together to incorporate. Pour into the bowl of dry ingredients, add the remaining 1/4 cup cheese and stir together just until everything is coated.
• Scoop the batter with a small spoon and another small spoon to push the batter into the prepared pan. Fill each doughnut in the pan three-quarters full with batter then smooth with a rubber spatula. Bake until a toothpick inserted into a doughnut comes out clean, 12 to 13 minutes. (The doughnuts won't look super golden brown at this point.) Remove the pan from the oven and immediately flip the doughnuts out onto a rimmed baking sheet.
• For crispier, extra golden-brown doughnuts (optional): Arrange the doughnuts on the baking sheet cheesy-side up, return them to the oven and switch the oven to broil. The cheese will bubble a bit and the doughnuts will get a little crispy, about 1 minute. Keep a close eye on the doughnuts, since they'll burn easily.
• Best enjoyed warm!

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

GREEN ONION-CHEDDAR DOUGHNUT

Steps:

• Heat the oil to 365 to 375 degrees F in a cast-iron Dutch oven over medium heat.
• In a large bowl, mix together the flour, cheese, scallions, sugar, baking powder, salt and baking soda. In a smaller bowl, whisk together the buttermilk, sour cream and egg. Pour the wet ingredients into the dry and mix to combine, making sure there are no dry bits left.
• Turn the dough out onto a floured surface and lightly coat with flour. Pat the dough into a 1-inch disc. Then, using a large glass dipped into flour, cut out rounds for the doughnuts. Press the dough back together to cut out another doughnut or 2. Dip your finger into the flour, then press it into the center of each doughnut while it is on the floured surface to create a hole. Move your finger around in the hole to make it larger. Turn the doughnut over and repeat on the other side to make sure the hole is clear and large.
• When the oil is ready, place the doughnuts into the oil carefully and fry for 3 to 4 minutes per side. The doughnuts are thick and take time to cook all the way through. You can flip them every minute to keep them from browning too much on each side. Transfer the doughnuts to a paper towel-lined baking sheet and sprinkle with a little salt. Serve immediately.

CHEDDAR SCALLION DIP

Steps:

• Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.