The top answer to What’s the best Sunday Supper menu? “One that uses or produces leftovers.” Since tonight’s meal followed a traditional meal on January 1st consisting of black-eyed peas, rice or Hoppin’ John and collards or greens, I thought of making dessert with the leftover rice. We usually make a large pot of rice and then use it the next day. This dessert uses the left over rice in a batter with yeast, proofs overnight, and then you simply add in 5 more ingredients and poof! You have a delicious fried treat for breakfast or dessert.
As part of my New Year’s commitment to my blog, I’m going to try to be more purposeful and frequent with my posts. In this way hopefully the payoff will be the good fortune afforded by eating the black-eyed pea meal. (The good fortune would really be if I never eat another cooked collard again, truthfully, ever.) So, in an effort to do this I’ve decided to Take the Sunday Supper Pledge and commit to Sunday Suppers with the family. We pretty much do this anyway, and I’ve already been following some of the principles in the Sunday Supper Movement, but this is a challenge. The good news is that the family will benefit. One of the originators of the movement started it several years back when her child went off to college, and alas, that will be happening in our home soon, so we want to make these times together last. Eating at the dinner table on a regular basis is not foreign to us, but with both kids driving now and lives going in many different directions we must be purposeful in it. I’ll say we had some good meals around the table over the holidays. So, it’s a win-win situation, plus I’ll be posting recipes more frequently. Even if you don’t blog you can participate by posting on Instagram in the photo-a-day challenge. A photo a day for Sunday Supper Month, January 2016. Here’s the list of photos by day, just tag @SundaySupperFam & use #SundaySupper. You can follow GlutenGlory too on Instagram to see my posts in the photo challenge.
Calas or New Orleans Rice Donuts
Touted as New Orleans street food and sold by women in the quarter shouting “Calas! Hot Calas!” this simple but tasty treat has slipped by the wayside. This recipe is adapted from John T. Edge’s Donuts: An American Passion (2006).
1 ½ cup cooked rice (not converted) drained, or cook ¾ Cup of long grain rice (not converted) in 2 ¼ Cups of water and drain water after cooking.
1 Tablespoon dry yeast
½ Cup warm (95°) water
½ teaspoon honey
4 eggs, beaten
1/3 Cup sugar
¾ teaspoon salt
¾ teaspoon freshly grated nutmeg
2 Cups all-purpose flour
Confectioner’s sugar for dusting
Oil for frying
Deep pot to deep fry in – A 3-quart volume stainless steel pot works well
Small ice cream scoop or tablespoon for dropping batter into oil
Spider or slotted lifter for the cooked goods
Paper towel lined bowl
Sifter to sift sugar over the calas
1. Cook the rice in boiling water for 25 minutes covered and drain and put in bowl to cool. Or use the left over rice. For both, Edge says to mash with a potato rice or masher or use the following method.
2. Bloom yeast in the water with about ½ teaspoon honey. It should take about 5-10 minutes to get foamy. I used leftover rice so it’s easier to put the rice, and yeast/water mix into the food processor and pulse until mostly smooth like thick pancake batter. Place in a glass or ceramic bowl and cover and let set in a draft free place overnight.
3. Next day: Add the eggs, sugar, nutmeg and salt and flour to the rice mixture. Mix to incorporate and let sit for another 30 minutes at room temperature before frying.
4. Preheat the oil to 375°. Drop the batter into the oil making about 4-5 donuts at a time. Too many will bring the temperature of the oil down. Using the spider, roll the donuts to brown on the other side after about 2 minutes.
5. After about 3 – 4 minutes, lift the friend beauties out of the oil and drop on the paper towels. Transfer to a plate and dredge with confectioner’s sugar.
This batter says it makes about 24 but we easily made 36 about 2” in diameter.
Amy Stafford Malik ©2016