Week EIGHT: Caprese Sandwich, Fruit Salad and Doughnuts

CAPRESE SANDWICH
Ingredients:

• 1 small ciabatta roll
• 2 tomato slices
• 1 slice of mozzarella cheese
• 1/2 tablespoon fresh basil
  

 Directions:

1. Slice ciabatta roll in half, lengthwise.
2. Place sliced tomatoes on one half of bread.
3. Add mozzarella and basil
4. Top with remaining bread half.

FRUIT SALAD
Ingredients:

• 1 apple
• 1 orange
• Pineapple
• Grapes
• Melon
• Strawberries
• Other favorite fruits
• 1/2 cup orange juice
• 1 tablespoon of lemon juice
• 1/2 cup lemon-lime soda

Directions:

1. Mix orange juice, lemon juice, and lemon-lime soda.
2. Pour over chopped fruit.

DOUGHNUTS
Ingredients:

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 4 tablespoons butter
• 1 cup buttermilk, chilled
• 1 quart vegetable oil
• 1 cup sugar
• 2 tablespoons cinnamon

Directions:

1. Stir together flour, baking powder, baking soda and salt in a large bowl. 
2. Cut butter into flour mixture using your fingers.
3. Add buttermilk and stir until a dough forms (dough will be sticky).
4. Turn out dough onto a well-floured surface and knead gently 4-6 times. 
5. Flour dough and a rolling pin, then roll out dough to 1/2 inch thick.
6. Cut out as many doughnuts as possible with floured cutter. 
7. Gather scraps, re-roll, and cut more doughnuts.
8. Heat oil in a 5-quart heavy pot until thermometer registers 375 °F. 
9. Working in batches, slide doughnuts into oil and fry (about 1 minute per side or until browned).
10. Transfer to paper towels to drain. 
11. Cool slightly and toss in cinnamon sugar.