Saturday, November 30, 2013
Thanksgivukkah has come and gone, but the memory lives on in our hearts, always. One of the nicest things about this holiday (other than my uncle lighting the turkey on fire - long story) has been the little reunion I threw for my camp friends on Friday, which was an excuse for me to buy way too much food, and of course bake shit. It was the perfect opportunity to bake shit than can only be eaten day-of, and that + Hanukkah = donuts, obviously.
The other day I had some leftover cider, and I was looking for recipes for cider donuts (as one does) and came across a recipe on the wonderful Tartelette. They looked amazing, and lo and behold, they were! I had a hard time keeping the oil at a consistent temperature, but they still came out nice and crispy. I also didn't have an apple corer, but I used a fondant cutter, which made pretty circular star medallions, so score. Plus, the fact that they are made with apples basically makes them fruit, right? My main advice is be sure to whisk your eggs properly into the cider mixture, because mine scrambled a little bit and I had to strain them out. But they were super-delicious, even if they made me want to avoid oily food for the rest of the day, which was problematic when the latkes came along. Worth it, though! You can find the recipe here.