Houndstooth Road

These Hops Donuts with Lemon Curd Glaze are a delightful treat with a hint of beer flavor and a burst of citrusy sweetness from the lemon curd glaze. Perfect for any occasion!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/4 cup beer choose your favorite. Oil for frying. For Lemon Curd Glaze:. 1/2 cup lemon curd. 1 cup powdered sugar. 2-3 tbsp lemon juice. 1 tsp lemon zest.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Add beer to the batter and mix until smooth. Heat oil in a deep fryer or a large, heavy-bottomed pot to 350F 175C. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts from the oil and drain on a paper towel-lined plate. For the Lemon Curd Glaze, whisk together lemon curd, powdered sugar, lemon juice, and lemon zest until smooth. Dip each donut into the lemon curd glaze, allowing excess to drip off. Place the glazed donuts on a wire rack to set. Serve the Hops Donuts with Lemon Curd Glaze and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Buttermilk Grilled Steak recipe offers tender and flavorful beef infused with a tangy buttermilk marinade. The buttermilk helps tenderize the meat while imparting a subtle tanginess, complemented by the garlic, Worcestershire sauce, and Dijon mustard for added depth of flavor. Grilling adds a delicious smokiness, making it a perfect dish for any barbecue or weeknight dinner.

Ingredients: 4 beef steaks such as ribeye, sirloin, or strip loin, about 1 inch thick. 2 cups buttermilk. 4 cloves garlic, minced. 2 tablespoons Worcestershire sauce. 1 tablespoon Dijon mustard. 1 teaspoon smoked paprika. Salt and black pepper, to taste. 2 tablespoons olive oil.

Instructions: In a large bowl, whisk together buttermilk, minced garlic, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Add the beef steaks to the marinade, making sure they are completely coated. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove the steaks from the marinade and let excess drip off. Discard the marinade. Brush the steaks with olive oil on both sides. Grill the steaks for about 4-5 minutes per side, or until desired doneness is reached, turning once. Remove the steaks from the grill and let them rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Boost your immune system with this comforting Flu-Fighter Soup packed with chicken, greens, and garlic. The combination of nutrient-rich ingredients makes it an ideal choice during cold and flu season.

Ingredients: 1 whole chicken, cut into pieces. 8 cups chicken broth. 3 cloves garlic, minced. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 2 cups fresh spinach leaves. 1 cup kale, chopped. 1 teaspoon ginger, grated. 1 teaspoon turmeric powder. Salt and pepper to taste. Fresh lemon wedges for serving.

Instructions: In a large pot, combine chicken pieces and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Skim off any foam that rises to the surface. Add garlic, onion, carrots, and celery to the pot. Continue simmering for an additional 20 minutes or until chicken is cooked through and vegetables are tender. Remove chicken pieces from the pot, shred the meat, and return it to the pot. Discard bones. Stir in spinach, kale, ginger, turmeric, salt, and pepper. Simmer for an additional 10 minutes until greens are wilted. Adjust seasoning to taste and serve hot with fresh lemon wedges on the side.

Prep Time: 15 minutes

Cook Time: 60 minutes