Amy's introduction to a lifetime of entertaining occurred when she was 12 years old, at the magazine rack of her local supermarket. Smitten by the beautiful image of a chicken dish on the cover, Amy purchased the publication with her own money, studied the recipe and then prepared it for a party of 10 delighted family members. She has been stirring up inspired ideas for living ever since.
Today, Amy appears on her personal website, Inspired Ideas, along with a weekly radio show, "Amy's Table," on Q102 FM (101.9) in Cincinnati. She also is the Culinary Director of EQ at the Party Source in Northern Kentucky, plus offers regular lifestyle tips and recipes on the weekly TV show HomeWoRx.
3-4 minutes per batch. Dough can be made 2-3 hours ahead. Cover; Chill until ready to cook
- 1 cup buttermilk
- 1/4 cup unsalted butter
- 2 teasspoons sugar
- 1 teaspoon Gold Star Chili Cincinnati Style Chili Seasoning
- 1 cup flour
- 4 large eggs
- Oil as needed for frying
- 1/2 cup sugar
- 2 teaspoons Gold Star Chili Cincinnati Style Chili Seasoning
- In a heavy saucepan combine buttermilk, butter, sugar and Gold Star Chili Cincinnati Style Chili Seasoning; bring to a boil, stirring until sugar dissolves and butter melts.
- Reduce heat to medium-low.
- Add flour; stir with a wooden spoon until a dough forms, about 1 minute.
- Transfer to the bowl of an electric mixer; cool 5 minutes.
- Beat in eggs, one at a time.
- Continue beating several minutes until a smooth, shiny, sticky paste forms.
- Spoon batter into a pastry bag fitted with a large star tip.
- Pour oil to the depth of 2-3 inches in a large heavy skillet over medium-high heat; heat to 350'F.
- Working in batches, pipe batter into 4-inch-long ribbons.
- Cut the lengths using scissors, carefully letting them slide into the hot oil.
- Fry until brown, about 2 minutes per side.
- Transfer to paper towels. Cool 2-3 minutes.