Donut Holes with Maple Sauce

Well, December is finally about over.  2015 was a decent year but, after the craziness of a move, I’m ready for an easy 2016.  I have some food goals for the new year but thats a boring post.  You’d rather see donuts, right?

I love donuts but I’m firmly in the Cake Only Donut Camp.  Do not bring a krispy kreme anywhere near me.  I just don’t get the appeal–its like eating a sugary sponge?  Anyway–if you like Krispy Kreme, thats fine.  I just prefer my donuts with some texture.

The downside to donuts?  They are kind of a pain to make.  What with the rolling out and cutting…I love to cook but, come on, I want my donuts first thing in the morning!  I’m not going to wait around for hours!  Its lunchtime by then and I’ve moved on to other food groups.


This recipe to the rescue!  It is the drop biscuit of donuts.  Quick, easy, minimal ingredients…  and yet it delivers everything I want in a donut: the crunchy exterior, pillowy cake interior, and vehicle for other delicious flavors.  In this case, it is a simple maple syrup dipping sauce with just two ingredients.


The recipe makes a pile of donuts and, start to finish, took me about 20 minutes.  winner winner, donut dinner.

 


Donut Holes with Maple Syrup Sauce

Adapted from King Arthur Flour’s Vermont Donut Holes

1 cup (8 ounces) milk
1 large egg
1/4 cup (1/2 stick, 2 ounces) melted butter
2 cups (8 1/2 ounces) All-Purpose Flour
1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
1 1/2 tablespoons (4 1/2 teaspoons) baking powder
1/2 teaspoon salt

Dredging:
1/3 cup of sugar
2 tsp cinnamon

Maple Sauce:
2-3 tablespoons of Maple Syrup (the real stuff!)
1/2 cup of powdered sugar

For the Donuts: Heat your deep fryer to 350, or add enough oil (I used peanut but vegetable oil would work) to a heavy bottomed pan to reach a depth of 1-1.5 inches. Make sure there is plenty of space in the pan above this level as it will bubble up when you add the donut mix.

Combine the egg and milk. Add the dry ingredients and mix until just combined. Add the butter and incorporate.

Drop into the hot oil with a small scooper or set of spoons. I used a number 50 scoop for golf ball sized donuts. If you are using a fryer like I am, put the basket DOWN before you drop the batter in or it will just go right through the basket and you’ll have a mess on your hands.  Fry until golden brown (about 2 minutes per side), flipping with tongs as necessary to get even cooking. Remove to a paper towel to drain, then dredge with the cinnamon sugar mix.

For the Maple Sauce: Combine maple syrup and powdered sugar. Adjust with more syrup if too thick (or more sugar if too thin) to achieve the right consistency for dipping.

Moorish Roast Chicken

I roast a chicken or two almost every week. It’s super easy, super delicious, and gives us leftovers for another meal. That’s a lot of delivery for a pretty cheap ingredient.  

  

Often, I roast two chickens since it doesn’t take any more time to do so and then we get a couple of meals out of them. Plus soup!  Because, man, homemade stock is just the best. More on that later though!

This is one of my favorite “recipes” for roasting. It’s just a butter and spice mix but it’s really flavorful and I’ll bet you have these spices in your kitchen right now. 

    

After mushing the spices under the skin, roast for about an hour to an hour and a half in a hot oven. 
  

Bam. Roast chicken. Perfect every time. 

 

Moorish Roast Chicken

Adapted from A Bird in the Oven by Mindy Fox

4 ish pound chicken

3 tablespoons of butter

1 tsp paprika

1 tsp cumin

1 tsp coriander

2 tsp salt

1 tsp pepper

More salt for the skin 

Preheat oven to 425. Place a 12 inch cast iron skillet in the oven to preheat.
Combine the butter (zap it in the microwave for 10 seconds to get it workable) with the spices (except the salt for the skin). Make a paste and set aside somewhere you can get with gross chicken hands. 

Prep your chicken by patting the skin dry with paper towels then sliding your fingers between the skin and meat in as many places as you can on the breast and legs. Smoosh the butter mixture between the skin and meat.  Truss the chicken (or just tie the legs together. Sprinkle the surface with about a tablespoon of salt. 

Place the chicken breast side up in the preheated pan in the oven.  Cook for 15 minutes, then turn and reduce the heat to 350. Cook until the chicken reaches 165. Allow the chicken to rest 15 minutes before carving.