Apple Cider Doughnuts

Tis the season for fresh apple cider! I am not a huge fan of drinking cold apple cider, I do like warm cider and cooking with cider is delicious. My guys were working a few towns away and went by a cafe in the middle of nowhere that made cider doughnuts that they raved about. Of course it took them a few months to actually bring me one home. Honestly they were just OK – I was told by the guys that “they needed to be eaten first thing in the morning when they were fresh”  Well that wasn’t going to happen for me.

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This was a couple of years ago. A week or so ago my daughter brought home some store made cider doughnuts that were just plain terrible; there was an after taste. I figured maybe I just plain ole didn’t like cider doughnuts. On Halloween my company put out some hot and cold cider and again some cider doughnuts. Third times a charm – NOPE it was not. You would think I would just give up – not me; I had some cider in the fridge that wasn’t going to last too much longer. I decided to make my own cider doughnuts. Voila’ success – finally a cider doughnut that has great flavor, fairly easy and I finally get to taste a cider doughnut that I got to finish.
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mine was very wet – I had to use more flour on my hands and board

The only problem I had was I don’t own a doughnut cutter nor a fryer. I looked a few places for a cutter, no luck. I try not to fry too much but when I do I always use my dutch oven; it can handle the high heat. I have a ridiculous amount of cookie cutters. I riffled through them and for a 3” round cutter; now I needed a small round cutter for the hole in the center. For the people reading this that know me really well; they are going to LOVE this. The smallest and closest thing I had to a small circle was a tiny frog cutter. Since I was little I have always collected frogs; I have moved away from the mass produced ones to ones that are unique funky and pretty cool. Making in happen here in NH – just saying.
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Apple Cider Doughnuts

Ingredients:
2 cups cider
3 cups all-purpose flour
½ cup whole wheat flour
⅔ cup packed brown sugar
2 tsp baking powder
¾ tsp salt
½ tsp baking soda
¼ tsp of each cinnamon, allspice, nutmeg and ground cardamom
2 large eggs
6 Tbs butter, melted and cooled
Oil for deep frying

img_4668Directions:
In a small saucepan, bring cider to a rapid boil and cook over high heat until reduced by half – cool completely

In a large bowl, whisk flours, brown sugar, salt, soda, powder and spices. In a small bowl whisk eggs, melted butter and cooled cider. Stir into dry ingredients until moistened (dough is pretty sticky). Cover and put in the fridge for at least an hour, you want the dough firm enough so you can shape the doughnuts.


Divide dough in half, on a floured surface pat each portion to ½ inch thickness; make sure to flour your hands and cutter(s) cut out about a dozen doughnuts.


Heat oil to 365’ and fry a few at a time. 1 minute on each side or until golden brown. Fry holes a few at a time approx. 1 minute on each side. Drain and cool slightly. Using a paper lunch bag; if you have one on hand; add some cinnamon and sugar and enjoy!

 

 

Recipe adapted – Taste of Home

 

Oven Fried Chicken – must try

Both of my freezers are just ridiculously full; it could have something to do with zucchini bread but there is just no more room; so it’s time to do one of my; OK probably not my favorite; but I don’t mind cooking with what’s on hand versus doing a full grocery shopping every week. It not only saves me a boatload of money; It makes me be a little more creative and also helps use up things before they go bad. It does take me about a month or so to get both freezers a little less crowded or at least enough that I can tell what the heck is in there.

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Here in marks another quandary; I do try to make an effort to mark the containers but sometimes I’m like oh I will know exactly what that is, I’m sure I’ll remember the color of the cover for the marinara sauce is 3 months or even 3 weeks later and I am just so wrong but I still do it; I have issues. The other day I saw a tub of a red sauce I opened it, smelled it and I am not sure what kind of marinara it is or what it was for or from. I do know that I will take it out of the freezer put it in the fridge and in a couple of days I will be making something with it. I mean why would I have saved it if I didn’t have a plan. Yeah pretty thin huh; I think so too.

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I took out some chicken thighs and saw a recipe for fried chicken so of course I wanted fried chicken. But I wasn’t up to getting out the oil heating it up and start frying it was getting late it was a weeknight and I just didn’t want to clean up that much of a mess. If you have never tried oven fried chicken, it is a thing and it is pretty damn good. Also if you have never tried Franks Hot Sauce you need to pick up a bottle and put it in your fridge. I use it all the time, it’s not too hot and adds a little heat right when/where you need it.

Oven Fried Chicken

Preheat oven to 400 degrees
2 large eggs
1 TBS Dijon mustard
1 TBS honey
1 TBS hot sauce – Franks
Kosher salt and Freshly cracked black pepper
2 ½ cups panko bread crumbs
2 tsp Kosher salt
½ tsp black pepper
½ smoked paprika
¼ tsp cayenne pepper
¼ tsp garlic powder
8 chicken thighs

2 pie plates or shallow dish – 1 for the liquid the other for the dry ingredients
In 1 whisk eggs, mustard, honey, hot sauce and salt and pepper
In the other add the panko, paprika, cayenne, garlic and salt and pepper whisk to combine

img_4542Dredge the chicken in the wet ingredients and then into the dry ingredients pressing the breadcrumbs as needed.

img_4539img_4543Place chicken on a wire rack over a sheet tray. You can line the tray with tinfoil to help with cleanup and spray the wire rack with nonstick spray. Make sure the chicken are not touching and lightly spray with the nonstick spray, they do make an olive oil one that is quite nice. It helps brown and crisp up the chicken in the oven.
In the upper rack of the oven and bake for about 45 minutes until chicken is about 140 degrees; browned and crispy. Transfer to a serving platter and serve.

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Foil packet of summer squash salt pepper & a tbs of butter Yum!
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Oven roasted sweet potato fries with olive oil rosemary salt and pepper Delish!!!

 


Recipe adapted from the Neelys