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1 Pint Medium Cream
6 eggs, well beaten
2 Cups flour
(Bourbon to taste. Not part of the original recipe, but added by Mike Costello.)
Beat cream, eggs and flour until light. Heat fat/oil very hot for deep frying. Rosette iron should be in the oil heating at the same time.
Dip hot rosette iron into batter, almost to the top edge of the iron. Put immediately into the hot oil and remove the iron as soon as the rosette slips off.
Brown on both sides (this is easier than it sounds and great fun).
Remove from the hot oil, place on paper to dry and sprinkle with sugar.
This week, one thing about Appalachians: we can get competitive. We’re proud of our local food. Love a good hunt. And enjoy competition with friends. We learn the rules and celebrate our victories. You'll hear these stories and more this week, Inside Appalachia.
Continue Reading Take Me to More NewsEd Rabel’s attorney Timothy Koontz confirmed Rabel died on Dec. 3. He was 86 years old.
Continue Reading Take Me to More NewsPublic radio listeners know acclaimed cellist Yo-Yo Ma. WNYC recently released "Our Common Nature," a new podcast that follows the musician and producer Ana Gonzalez as they explore the country. This included a visit to West Virginia. Inside Appalachia’s Mason Adams spoke with Gonzalez about the podcast. We listen to an excerpt.
Continue Reading Take Me to More NewsWVPB asked photojournalist and West Virginia native Roger May to go back home and take a hard look at how residents are still struggling to find normalcy nine months after flooding hit southern West Virginia. May specializes in turning his camera on the places that shaped him — revealing the humanity behind statistics. He worked primarily in Mingo, Logan, McDowell and Wyoming counties.
Continue Reading Take Me to More News
