It’s Hedy Goldsmith’s birthday, y’all! And while we’ve got barbecue and fireworks on the brain, she’s mixing up all kinds of ice cream recipes, because it is the eve of Independence Day, but also National Ice Cream Month.
To celebrate, Michael’s Genuine Food & Drink HQ in the Design District is putting a new ice cream dessert on the menu each week. This week it’s affogato! The delicious Italian dessert screams summertime, combining my two favorite things, ice cream and espresso. Hedy makes it sing with a shot of Panther Coffee, brown butter breadcrumbs and fresh fruit like cherries and raspberries. Next week, look for ice cream sandwiches, just the thought of which had me doing my happy dance in the pastry station.
And since we know Hedy loves to dance the line between sweet and savory, she offers you here a recipe for tomorrow, the happy summer holiday of hot dogs, American flags, sun burns and cold beer. Cheers to keeping your eyes safe from the smoky barbecue and your kids as happy as your friends! Thanks to Hedy for always keeping our childhood favorites at heart. Happy Birthday baby, you’re a firework!
1 cup all purpose flour
2/3 cups yellow corn meal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon dry mustard
1 egg, lightly beaten
3/4 cup whole milk
2 teaspoons vegetable oil
6 of your favorite hot dogs or sausages
6 pointy, wooden skewers (5mm or 1/4inch thick)
Heat 4 inches of oil to 350°F in a countertop electric fryer, cast-iron skillet, or deep pot. It’s best to use a candy thermometer to check and monitor the temperature.
Sift all dry ingredients into a mixing bowl. In a separate bowl, whisk together egg, milk and oil. Pour the wet mixture into the dry mixture and mix with a wooden spoon until lump free.
Blot the hot dogs or sausages with paper towels to dry and insert a skewer in each length-wise, about 1/2 inch from puncturing the end. Dip into the mix and let drip for a moment, then carefully place into the fryer.
Cook one or two at a time, keeping an eye on maintaining the oil temperature. Cook 3-4 minutes, flipping them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the corn dogs from the oil and transfer to a plate or baking sheet lined with paper towels. Salt and serve with your favorite mustard.