Maple-Bourbon Glazed Cronuts with Bacon "Sprinkles"


Cronuts are the love child of croissants and donuts. Our recipe is essentially croissant dough, deep fried and shaped like a donut (in this particular case, a heart-shaped donut).

Makes 4-6 cronuts

- Ingredients - 

Dough

1 package dry yeast
¼ cup warm water
¼ cup milk
1 egg
3 tablespoons maple syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon salt
½ lb flour

1 stick butter, room temperature

Glaze
½ cup maple syrup
3 tablespoons Powdered Sugar
1 tablespoon bourbon

Bacon "Sprinkles"
6 slices bacon



Step One | Dough

Whisk together yeast and warm water until yeast has fully dissolved. Whisk in milk, egg, syrup, butter, vanilla and salt. Gradually stir the flour in using a wooden spoon, until you have a uniform ball of dough. Wrap the dough in plastic wrap and refrigerate 30 minutes.

Step Two | Create Layers

Flour a Baking Mat or pastry mat, then roll the dough out to ½" thick rectangle (about 10" x 14"). Spread softened butter (about 2 tablespoons) on the middle third of the rectangle (long side toward you, short sides to your left and right). 
The easiest way to spread the butter uniformly is to place the butter stick into a gallon bag, then use your rolling pin to roll it out flat. open the bag, remove the sheet of butter, and slice off a piece the size of the middle third of your dough. Lay the sheet of butter over the dough. 
Fold one third of the dough over the middle, sealing in the butter, then spread butter over that one third. Fold again so that you now have a smaller rectangle, one third the size of the original. 



Refrigerate again for 30 minutes.

Step Three | Create More Layers

Repeat the layering process. Roll your small rectangle back out to a ½" thick rectangle (about 10" x 14").


Spread the butter on the middle third, fold, then spread butter again, and fold again. Place the layered "brick" of dough in the refrigerator for 4 hours.



Step Four | Prep Glaze & Bacon

While the dough rests, whisk together glaze ingredients, then refrigerate.

Bake bacon on a Baking Mat at 400°F for 15 minutes, or until crisp. Remove bacon from the sheet to cool.

Step Five | Form Cronuts

Preheat Deep Fryer to 350°F. 

Use a knife to slice 1 inch pieces of dough from the brick. Roll the pieces to 6" long. Form each piece into the shape of a cane (half of a heart). Bring two pieces of dough together to form a heart, then repeat for remaining dough.


You can also form them in a circle (or whatever other shape you dream up) if you prefer. Some people use special circular cutters to cut the donut shape from the dough. We simply make a long strand and join it together. 

Step Five | Fry

Lower each heart-shaped cronut into the Deep Fryer and fry for 3 minutes on each side, or until golden brown. Use a brush to brush on the glaze, then crumble bacon and sprinkle over the cronut. Glaze a second time, over the bacon.


At this point, you can eat them. We chose instead to place them into a 400°F toaster oven for 10 minutes to set the glaze. If you don't mind the glaze being a little syrupy, you can skip this final step. 

Wild Boar Ramen Recipe




We recommend making this homemade ramen a two-day process. On day one, start your broth, marinate your pork, and make the ramen eggs. On day two, smoke & slice the wild boar, make the noodles and prep your garnishes. You'll then be ready to serve it all together.

- Ingredients - 

Broth
2 quarts water
1 lb blanched wild boar bones
1 carrot*
4 whole green onions*
1 head garlic*
1-inch piece of ginger*
2 star anise

*no need to remove skins or peels, whole is fine

1 small piece kombu (dried kelp)
¼ cup sake
½ cup mirin
6 tablespoons red miso

Wild Boar
1 lb boar roast
4 star anise
4 coins ginger
4 cloves garlic, smashed

½ cup soy sauce
¼ cup mirin
⅛ cup sake
1 tablespoon sesame oil

1 tablespoon red pepper flakes

Ramen Eggs
2 eggs
¼ cup soy sauce
¼ cup mirin
1 cup water
1 tablespoon red pepper flakes

Noodles
1 cup all-purpose flour
2 teaspoons baked baking soda
(place two teaspoons of baking soda into the oven at 250°F for an hour)
2 tablespoons warm water
2 tablespoons cold water

Garnishes
jalapenos
carrots
mushrooms (we used enoki, commonly found at Asian markets)
green onions


- Tools - 
Weston Slow Cooker
Weston Vacuum Sealer
Vacuum Sealer Canister
Weston Smoker
Weston Meat Slicer
Weston Pasta Machine


Day One

Step One | Start Broth

Fill your Slow Cooker with 2 quarts of water and set to high.

Tie the following into a piece of cheesecloth, making a sachet:
bones, carrot, onion, garlic, ginger, and star anise

Lower the sachet into the Slow Cooker and cook on high for at least 4 hours. Remove the cheesecloth sachet, let cool, then refrigerate.

Bones & other ingredients inside of the cheesecloth lend flavor to the broth in the slow cooker
Step Two | Marinate Wild Boar

Use meat netting or twine to tie star anise, ginger, and garlic to the wild boar roast. Whisk together the remaining marinade ingredients. Place the roast into a vacuum sealer bag, then pour in the marinade. Seal, then refrigerate at least 8 hours.

The wild boar roast is vacuum sealed with the marinade to more fully marinate the roast before smoking

Step Three | Marinate Ramen Egg

Prepare an ice bath in a small bowl. Bring water (enough to cover the eggs) to a boil then reduce to a low boil. Gently lower in eggs and allow them to boil for exactly 7 minutes. Remove and place them in your ice bath to stop the cooking process. Gently peel the shell away from the egg.

Whisk together marinade ingredients in a Vacuum Canister. Lower in soft boiled eggs. Refrigerate and allow to marinate at least 6 hours (you might as well just leave them in the fridge marinating until the ramen is ready to serve).

As with the boar, the ramen egg will be more fully marinated by using a vacuum sealer



Day Two

Step One | Smoke Boar Roast

Preheat your smoker to 200°F. Fill the water bowl. Soak wood chips 30 minutes. Once the wood chips have soaked, remove the roast from the marinade, place on a smoker rack and smoke for 3 hours, or until the internal temperature reaches 145°F.

Smoking the roast low and slow will help to keep it moist

Closeup on the roast about halfway through smoking

Once smoked, allow the roast to rest for 30 minutes.

Resting the smoked roast before removing the netting and slicing

Use your Meat Slicer to slice the roast evenly into quarter-inch slices.

Overhead of the wild boar being sliced on a meat slicer

Closeup on the slices of boar, ready for ramen


Step Two | Homemade Ramen Noodles

While the boar roast smokes, prepare your noodles.

Dissolve baked baking soda in warm water. Combine with the flour, then knead in the cold water. This will be a stiff dough. Once you have the dough mostly combined, you can wrap it in plastic and allow it to rest for 30 min to an hour. The dough will be much more uniform and easier to work with after resting.

Pull off a palm-sized chunk of the dough, flatten with your hands, then roll it through the Pasta Machine on the thickest setting. Fold & roll through again. Do this a few times to knead the dough. Next, run it through thinner and thinner settings until the 3rd setting on the manual machine or the 6th setting on the electric.

Dough rolled to the perfect thickness for ramen noodles

Run the pasta sheet through the spaghetti cutter on the machine. Repeat for remaining dough. Toss the noodles in a tablespoon of flour, and store them in the refrigerator until the boar and broth are ready. Just before you're ready to serve the ramen, boil these noodles for 3 minutes. If you're making the noodles just before serving the ramen, you don't need to flour or refrigerate them.

Freshly cut noodles from the pasta machine


Step Three | Finish the broth

Remove the broth from the refrigerator. Skim off the solids so that only broth remains. Return the broth to the slow cooker on high. Once warm, stir in the kombu. After 20 minutes, remove the kelp. Whisk in the miso, then stir in the sake and mirin. After one hour, when the broth is hot and simmering, it's ready to serve.

Step Four | Prepare the Garnishes

Slice your jalapenos & scallions, shred or ribbon-cut your carrots, and slice the ramen eggs in half.

Step Five | Serve

Place the sliced wild boar, noodles & garnishes into a bowl, then pour in the broth from the slow cooker. Serve immediately, hot.




Wild Game Appetizers for the Big Game

The big game is this coming Sunday, so it's time to start thinking about ways to use what's in your freezer for game day appetizers. From venison to wild turkey, dove to pheasant — even frog legs— we have your Wild Game Appetizer recipes covered:


1. Venison Sausage-Stuffed Pretzels
Weston Blog



Hot, doughy soft pretzels stuffed with spicy venison sausage, mozzarella cheese, sun dried tomatoes, poblano peppers and spinach


2. Antelope Stuffed Mushrooms
by Kristy Crabtree, Nevada Foodies


Ground antelope combined with Italian sausage, stuffed into mushrooms with mashed parsnips and topped with fresh sage.

3. Venison Philly Cheesesteak Dip
by Michael Pendley, Realtree Timber 2 Table


Venison steak combined with grilled onions, peppers & mushrooms and baked with cream cheese and provolone.

4. Wild Animal Style Fries
by Jeremiah Doughty, From Field to Plate


Fresh cut fries smothered in venison steak, homemade thousand island, cheese, green onions and grilled onions.

5. Teriyaki Venison Shish Kabobs
Weston Blog


Venison steak marinated in teriyaki, skewered with onions, peppers and pineapple, then slow smoked.

6. BBQ Frog Legs
by Scott Leysath, Sporting Chef


A mess of frog legs grilled up and basted with barbecue sauce, garlic, lemon & Tabasco.

7. Dove & Bacon Poppers 
by Justin Townsend, Harvesting Nature


A classic jalapeno popper stuffed with dove and served with heirloom tomato chutney.

8. Honey-Garlic Wild Turkey Summer Sausage
Weston Blog


Wild turkey, garlic, honey, brown sugar, and black pepper ground together and smoked.

9. Pheasant Lettuce Wraps 
by Food for Hunters


Breaded pheasant and quinoa wrapped in lettuce and served with a cilantro-lemon aioli.

10. Venison Cocktail Smokies
Weston Blog


Classic cocktail weenies made from scratch, with venison, and served in a barbecue-style beer sauce.


Slow Cooker Asian Chicken Meatballs

Fresh ground chicken blended with our Sweet & Spicy Jerky seasoning, smothered in Teriyaki, slow cooked, and served with a ginger-garlic aioli... We just described what you're making for the big game this year.

makes approx. 16 small meatballs

- Ingredients - 

2 lbs chicken
⅓ cup Sweet & Spicy Jerky Seasoning

2 cups water
1 cup Weston Teriyaki Jerky Seasoning
4 tablespoons cornstarch

1/4 cup mayonnaise
2 coins ginger, minced
1 clove garlic, minced

2 sprigs green onions, sliced
1 tablespoon sesame seeds


- Tools - 
Weston Meat Grinder
Weston Slow Cooker


Use your Meat Grinder to grind the chicken through your medium plate. Combine the ground chicken with the Sweet & Spicy marinade, then form into 2" meatballs. Brown lightly in a skillet with about a tablespoon of oil over medium-high heat. It should take 3-5 minutes to brown all edges.

While the meatballs brown, bring water and Teriyaki marinade to a boil. Stir in the cornstarch until combined. Remove from heat.

Place the chicken meatballs and Teriyaki sauce into your slow cooker and cook on low for 3 hours, or until internal temperature of meatballs reach 165°F.



While the meatballs slow cook, combine aioli ingredients, then refrigerate until the meatballs are ready.


Once the meatballs are ready, serve them sprinkled with green onions and sesame seeds, with the aioli on the side for dipping.




Deep Fried Cajun Mesquite Wings


Trust us: These are the wings you're going to want to serve on game day.

Makes 10 whole wings

- Ingredients -
3.5 lbs whole chicken wings (about 10)
3 tablespoons Weston Cajun Jerky Seasoning
3 tablespoons Weston Mesquite Jerky Seasoning
½ cup butter, meltedVegetable oil (depends on which fryer you own):

  • 15 cup: 15 cups, 120 oz or if purchasing new, a gallon bottle (you'll have a little left)
  • 12 cup: 12 cups, 96 oz, two 48 oz bottles
  • 8 cup: 8 cups, 64 oz bottle


- Tools - 
Weston Deep Fryer
large bowl for tossing



Preheat oil to 375°F (takes around 15 minutes in the 15 cup fryer)

Set the Deep Fryer to 20 minutes. When the wings are golden brown and floating, they are ready.


Toss them in melted butter.

Sprinkle with seasonings.


Toss again until well coated.

That's it!



Apple-Bourbon Stuffed French Toast in the Deep Fryer

It's time to throw all those New Year's Resolutions out the window. This decadent breakfast dish is well-worth it! Bourbon infused apples & sweet cream cheese filling stuffed between two thick slices of brioche, smothered in batter, then deep fried — What's not to like about that?!

Serves 4

- Ingredients - 

4 slices thick-cut brioche

Apple Filling
2 apples
1 tablespoon bourbon
1 tablespoon vanilla
2 tablespoons brown sugar
1 teaspoon cinnamon

Cream Filling
3 tablespoons cream cheese, softened
1 teaspoon vanilla
1 tablespoon brown sugar

Batter
1 cup flour
1 egg
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup milk

For Frying
12 cups vegetable oil

- Tools - 
Weston Deep Fryer
Weston Apple Peeler


Fill your Deep Fryer with oil and preheat to 350°F.

Use your Apple Peeler to core and slice the apples. Combine apple filling ingredients in a medium saucepan and bring to a boil. Simmer, covered, 10 minutes.

Whip together ingredients for the cream cheese filling, then set aside.

Whisk together ingredients for batter and set aside.


Once the apples are done, place a heaping spoonful of them onto a slice of bread, along with a generous slather of cream cheese filling. Place another slice of bread over the filling. Place the stuffed bread into the bowl of batter and use a spatula to gently cover the entire stack in batter. Make sure that any apples that are protruding from the middle of the bread slices are completely covered by batter as well. You don't want any part of the french toast to be 'naked' when it goes into the deep fryer.

Place the stuffed bread into the fryer basket, then gently lower into the Deep Fryer. Fry 5 minutes on each side, or until the batter is golden brown.


Repeat for remaining bread.  

Once all french toast has been fried, make a diagonal cut through the middle so that you have two triangles. Serve each person a triangle.






Chicken Soup with Homemade Noodles

The key to the best homemade chicken noodle soup is a rich broth. Fresh, thick noodles and flavor infused chicken doesn't hurt either...
- Ingredients -

Chicken:
1 whole roasting chicken
4 garlic cloves, smashed
6 sprigs fresh tarragon
1 tablespoon kosher salt

Stock:
2 quarts water
4 carrots, tops removed*
2 celery stalks*
2 large shallots, quartered*
handful fresh flat leaf parsley*
10 sprigs fresh thyme*
1 garlic clove, smashed*
4 bay leaves
1 tablespoon kosher salt
1 teaspoon black peppercorns

*all of these items can go into the stock whole: skins, peels, stems & leaves intact

Veggies:
6 celery stalks, trimmed
6 carrots, peeled & tops removed
1 Spanish onion

Noodles:
1 cup flour
1 large egg

For Serving:
fresh parsley
a loaf of good bread


- Tools - 
Weston Slow Cooker
Weston Cheesecloth
Weston French Fry Cutter & Vegetable Dicer
Weston Pasta Machine


Step One | Break Down Chicken
Break the chicken down into wings, breasts and thighs/drumsticks. This video is helpful if you've never broken down a whole chicken before.


Step Two | Slow Cook Chicken & Start Building Stock

Fill your Slow Cooker with water. Place the chicken pieces in cheesecloth with garlic cloves, tarragon, and salt. Tie the cheesecloth into a sack and lower into the slow cooker. Slow cook the chicken on low for 8 hours, or until the chicken is cooked through and falls from the bone.



Remove the cheesecloth sack from the slow cooker. Do not discard the cheesecloth or the broth. The garlic & tarragon can be discarded.

Remove the chicken meat from the bones. Pull the skin and gristle from the meat and discard. Keep the bones. Refrigerate your shredded chicken until it's time to add it back into the soup.

Step 3 | Build Stock

Preheat your oven to 500 degrees. Roast bones for 30 minutes, or until browned. Place the bones into cheesecloth with carrots, celery, fresh parsley, bay leaves, shallots, peppercorn and fresh thyme. Tie the cheesecloth into a sac once more and lower into the slow cooker. Cook this stock on low for 24 hours.


Once your stock has simmered 24 hours, remove the cheesecloth and discard the contents.

Step Four | Chop Vegetables

Chop the remaining carrots and celery with the French Fry Cutter & Vegetable Dicer. Do the same to the onion.


Add to your Slow Cooker. Remove the chicken from the refrigerator and add that to the broth as well.

Step Five | Make Fresh Pasta

Combine flour and egg with a fork. Roll the dough into a ball, cover with plastic wrap, and allow to rest for 30 minutes. Use a Pasta Machine to roll the dough. We rolled the dough to setting 5, a medium to thick thickness. Run the dough sheet through the Fettucini Cutter (or whatever cutter you prefer).


Turn the slow cooker to high and add the noodles. Allow the noodles to cook on high for 10 minutes. Check them for softness.

Step Six | Serve

When the noodles are cooked through (not doughy inside), it is time to eat your soup. Serve with a sprinkle of freshly chopped parsley and good bread.