Tag Archives: donuts

Boston Bruncher’s Dine & Dash!

17 Mar

For March’s Boston Brunchers a bunch of us decided to sign up for the Ras Na hEireann 5K race in Davis Square Somerville. After that, we would be brunching at Gargoyles on the Square. I was pumped for two reasons. #1 I love races and #2 I have been DYING to try Gargoyles Disco Brunch. So it was absolutely perfect.

The race itself was great, and filled with thousands of people, some dressed in just shorts (too cold!), others dressed in their greenest finery. I managed to finish in 27:02 (a personal best for me!) and nommed on a snack from Diesel Cafe while waiting for everyone to finish the race. Then, it was off to brunch!!

Since the rest of the bars in Davis were packed to the brims we decided to head over to Gargoyles early. They let us hang out at the bar area until our table was ready. The bartender that morning was fantastic! (Wish I remembered her name). For my drink I had a coffee with Irish Cream since I hadn’t had any coffee yet. It was delicious! And the coffee was strong! I also tried some of Renee’s bloody mary. Now, I am no bloody mary drinker but this was AMAZING. They make their own in house gazpacho infused vodka, and it literally tasted like soup and DIDN’T taste like alcohol. And I KNOW there was alcohol because I saw her pour it in. That drink is dangerous.

We finally sat down and it was like a party was going on. Disco ball, flashing lights, glow bracelets, and even a hot pink boa. Oh, and of course the seventies music. And it was REALLY dark.

We all decided to split a couple of orders of their homemade donuts. These babies were light fluffy balls of cinnamon and fried goodness. Pillows of air covered in cinnamon sugar. Served with a cream sauce on the side. I could have eaten 5 of them. But I didn’t.

Instead I saved room for the pretzel pancakes that were served with peanut butter fluff and two sausage patties. The pancakes didn’t scream PRETZEL, but that’s ok, it was the right combination of sweet and salty and peanuts. The sausage patty was pretty tasty too. I also managed to grab a couple of waffle fries, and I gave them a big thumbs up.

The only downside of the party? Once we sat down at our table we were ignored for at least 20 minutes. I didn’t mind too much, as I was surrounded by party music and friends, but it was a little off putting. We were told that they were a little backed up and that was why there was a long wait, but it was still off putting.

If you haven’t tried the disco brunch at Gargoyles you need to try it ASAP!

Oh, and you are probably wondering by now why there are no pictures? It’s because it was a homework assignment from Boston Food Bloggers. But don’t worry, if you want to check out pictures of the brunch, you can head over to some of the other bloggers that came!

Gargoyles on the Square on Urbanspoon

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Daring Baker’s: (Cider) Donuts!

27 Oct

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

One of the first things that comes to mind when you think of New England and Fall, it’s apple picking. And a day of apple picking is never complete without eating 1 (or 30) cider donuts. I mean, apple picking is pretty exhausting. It’s important to get one’s stamina back by consuming copious amounts of cider donuts and apple cider. Last fall Mr. Kitchen Misfit and I went to Russell Orchards located in Ipswich, MA. They are famous for their hot right-out-of-the-oven cider donuts. In fact, they tell you not to open the bag of donuts right away because the steam is so hot you could burn yourself. That’s just how fresh they are.

I knew that for this challenge I needed to make cider donuts. The New Englander in me just didn’t see it any other way. I initially was going to go the baked route but couldn’t find a recipe I liked that I could bake without procuring a baking pan. The recipe I ended up using was absolutely perfect and the taste of the apple cider was AMAZING.

Apple Cider Donuts

As found via the Washington Post

  • 1 cup apple cider
  • 3 1/2 cups flour, plus additional for the work surface
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 4 tbsp butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk (low-fat or nonfat work fine)
  • Canola oil for frying

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using the paddle attachment on a stand mixer beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil to a deep-sided pan (I used a dutch oven) to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Place paper towels on a plate. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Side Note: While the donuts are frying, place the remaining dough in the refrigerator. I had a couple of misshapen donuts because the dough was warm and therefore stretched A LOT.

Option #1 – Apple cider glaze – Combine 1 cup confectioners sugar and 2 tbsp apple cider. When donuts are cool enough to handle dip the tops in the glaze.

Option #2 – Cinnamon sugar dusting – Combine 4 tbsp cinnamon with 4 tbsp sugar. When donuts are cool enough to handle mix the cinnamon sugar over the donuts until fully covered.

Consume immediately!

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