The Last Stand

I am referring to the deep fryers last stand before summer hits! I don't know about the rest of you, but my deep fryer stands alone when temperatures reach above 70, of course with the exception of fried clams that is.
So I wanted to give you a couple recipes that are perfect send-offs to frying in oil that I think just may have you hauling it out one or two more times even when your kitchen begs you not to.

Coconut Mandazi Donuts

These Swahili treats should rightfully be called Mamri's because of the addition of coconut flavoring. Although very lightly tinctured with the taste of coconut, I urge you to add a teaspoon of coconut flavoring for a more pronounced taste treat. Either way, they are light, fluffy and even with the little bit of spices I use, the flavor is spot on.

　

1 cup warm coconut milk
1/4 cup sugar
1(1/4-ounce)package active dry yeast
2 cups flour
1/2 teaspoon dried ginger
1/4 teaspoon each dried nutmeg and allspice
1/4 cup butter or margarine, melted
1 quart canola oil
Powdered sugar for dusting

　

In a large mixing bowl, whisk together coconut milk, sugar and yeast. Let sit at room temperature for about 10 minutes, or until yeast is frothing.

When ready, using either a mixer with a dough hook or paddle, add flour, ginger, nutmeg, allspice and melted butter. Mix until dough leaves the side of the bowl and is thoroughly combined. Cover with dry cloth and let rise until double in bulk in warmest part of kitchen. This will be anywhere from 1-2 hours.

Punch down, cover and let rise until 50% larger in bulk this time.

Heat 1 quart of canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.

Transfer dough to well floured work surface and knead for a minute, adding more flour if needed to prevent sticking. Divide into 8 equal sized balls. Flatten each ball so that they are 4-inches in diameter. Cut into 4 equal sized triangles and let rest 10 minutes.

Fry 4 triangles at a time until well browned on both sides, about a minute per side. Carefully lift from oil onto paper towel-lined platter(or use a rack placed over a large sheet pan)while continuing to fry remainder of donuts. Let oil reheat for a minute or so before continuing with each batch.

Dust with powdered sugar while warm or wait until they have cooled to room temperature, or colder, before dusting.

Makes 32 donuts.

　

　

Sticky Apple Twisted Sistah's

With the classic Koeksister as an influence, these deliciously sweet, sticky "donuts" are so amazingly addictive, even the heat of summer will not prevent you from making these. But instead of cold honey drizzled over each(as usually prepared for true Koeksisters), I have added the sweetness AND flavor of apple in every bite.



Dough:
1 cup warm apple juice
1/4 cup sugar
1(1/4-ounce)package active dry yeast
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon dried nutmeg
1/4 cup butter or margarine, melted
1 quart canola oil
Apple Glaze:
1 1/3 cups apple cider or juice
1 teaspoon cornstarch


In a large mixing bowl, whisk together juice, sugar and yeast. Let sit at room temperature for about 10 minutes, or until yeast is frothing.

When ready, using either a mixer with a dough hook or paddle, add flour, cinnamon, nutmeg and melted butter. Mix until dough leaves the side of the bowl and is thoroughly combined. Cover with dry cloth and let rise until double in bulk in warmest part of kitchen. This will be anywhere from 1-2 hours.

Punch down, cover and let rise until 50% larger in bulk this time.

Heat 1 quart of canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.

On a well floured work surface, transfer dough and knead for 1 minute. Roll out dough until roughly 8 inches in width by 14-16 inches in length. Using a pizza cutter, or long, non-serrated knife, cut into 1/2-inch in width by 8-inch strips(obviously cutting from the long side).

Using 3 strips at a time, pinch one end of them together and braid until you reach the end. Pinch remaining end and cut in half, to form 2-four inch braids. Continue with remainder of dough strips. Let rest 10 minutes.

With a flat spatula, lift each off work surface and gently place in hot oil, cooking 3-4 braids at a time. Cook for about a minute. or until well browned on one side before carefully turning over to cook until browned on the other side.

Carefully lift from oil onto paper towel-lined platter(or use a rack placed over a large sheet pan)while continuing to fry remainder of donuts. Let oil reheat for a minute or so before continuing with each batch.

When done, make Apple Sticky Glaze by boiling apple cider over medium-high heat until reduced to 1/3 cup. Meanwhile, whisk cornstarch with 1 teaspoon water until smooth.

Whisk in cornstarch slurry to the third cup of reduced juice until thickened. Remove from heat and brush glaze over each Koeksister. Serve hot.

Makes about 10-12 Koeksisters

　

Apple Puff Fritters

The difference between these fritters and other, crispy classics is the puffy soft interior of each. Simple to make and a batter to do for, these fritters are great mouth poppers when seeing that apple fritter flavor. By using Apple Glaze, we are getting the sweetness of the usual powdered sugar glaze but an apple flavor boost.

　

Apple Glaze:
2 2/3 cups apple cider or juice
1 1/2 teaspoons cornstarch
Fritter Batter:
2 medium apples
1 cup plain yogurt
2 eggs, beaten
2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1 quart canola oil

　

Make Apple Sticky Glaze by boiling apple cider over medium-high heat until reduced to 2/3 cup. Meanwhile, whisk cornstarch with 1 1/2 teaspoons water until smooth.

Whisk in cornstarch slurry to the reduced juice until slightly thickened; set aside and keep warm.

Peel, core and grate apples into a large bowl. You can also mince the apples to the size desired. Add yogurt and eggs, beating well.

In a separate bowl, blend flour, sugar and baking powder. Add dry to wet, stirring until completely incorporated.

Heat canola oil(or your choice of deep fat fryer oil)in a large, sturdy pot until temperature reaches 350-degrees F. Follow manufacturer's instructions if needed.

Carefully drop by 2 tablespoon measures into hot oil, cooking 3-4 at a time, and cook for about 30 seconds(see NOTE). Turn and cook for about a minute or more, until browned. Turn over once again to finish browning on the other side. Lift each out of hot oil, allowing excess oil to drain, and transfer to a rack or paper towel-lined pan. Let oil reheat for a minute before continuing with remainder of batter.

Toss Fritters into warm glaze, roll around until completely coated, repeating with all Fritters. Enjoy warm.

NOTE: You will want to do your first "flip" before the Fritters begin to brown too much because the batter inside the fritters will almost prevent itself from keeping the first, cooked side up out of the oil while cooking the underside(inertia). By only lightly cooking the first side. this will help the fritter to evenly brown on all sides. 

A Maine First.....Well, kind of...

 By now everyone has heard of the story of Hanson Gregory, a 19th century Maine ship captain who first "invented" the doughnut(donut), and this is partially true. It was also during the 19th century that the Dutch were making 'olykoeks', literally meaning 'oily cakes'. At the time, they were just gobs of sweetened dough fried in pork fat, hence the name. They lacked the familiar hole in the center, and that is where our Maine's own Mr. Gregory comes in.

                                              
     It was believed for many decades that he 'stabbed' his circular fried dough on the ships wheel so that he could eat and steer his ship at the same time. Another story goes that he purposely punctured this pastry so that the uncooked middle wouldn't have to be eaten around. But about 50 years after either of these incidents were supposed to have happened, Hanson Gregory gave an interview with the Boston Post. Captain Gregory admitted that he, indeed, was the first to give the donut a hole, but he had done so with the "top of a round tin pepper box" on purpose so that the middle would cook as well as the rest of the donut. He went on to exclaim that this was "the first doughnut hole ever seen by mortal eyes."




Capt. Gregory-Courtesy of the Camden Public Library(Maine)



A few years later, during the beginning of World War I, the Salvation Army began stationing "Doughnut Lassies"(a volunteer corps of women) in France to hand out doughnuts to American soldiers.

Thank you to the Salvation Army

     By 1938, the Salvation Army established National Doughnut Day in commemoration of these Doughnut Lassies and the work they did. The first Friday of June was selected for this "holiday" and was of tremendous benefit to the poor and homeless during the Great Depression.

     Not nearly as oily as the original, and not to fret about the middle of these donuts being uncooked, the following donut recipes will certainly bring out the days of yesteryear when our parents took the time to actually make a breakfast or treat for their family. I remember, well, the days of homemade baking and candy making, not going to the supermarket nearly as much then as now for a fix to our sweet tooth.

　

     Notice how I have varied the spelling of donut/doughnut throughout this post? Although I truly believe the correct spelling of this treat to be donut, there will be skeptics out there who will disagree, so I can please everyone all the time...........

　
Snowbound Gingerbread Donuts

Although I love my Dad's cake donuts as he made them and that I added to my cookbook, a couple of things popped out at me when I revised the recipe. I reduced the amounts for less 'abundant' families and substituted melted butter instead of oil. I think you will love these warmly spiced donuts and urge you to prepare them the night without the glaze or dusting. Slightly warm them before glazing or dusting.

　

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
Large pinch ground cloves
1/4 cup brown sugar
1 egg, beaten
1/4 cup molasses
1/3 cup milk
3 tablespoons butter or margarine, melted
Butter-flavored nonstick cooking spray, if using
Vegetable oil for frying

White Glaze, recipe below

Cinnamon Sugar, recipe below

　

In a large bowl, combine first 8 ingredients. In a separate bowl, mix together the remaining 4 ingredients well. Pour the liquid to the dry and stir until well combined. Cover with film wrap and place in refrigerator while heating at least 2 inches of oil in a large, sturdy pot to 350-degrees F over medium heat.

Remove the donut batter from refrigerator and turn onto a well floured work surface. Knead for about a minute, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick. With a donut cutter or a 3-4-inch rim of a cup or glass, cut out donuts, dipping the rim or cutter into flour frequently. If you are using anything but a donut cutter, take the screw cap off a soft drink bottle, dip in flour often and press in the middle of each donut. Simply pop out donut hole between each cutting.

Brush off excess flour and gently add donuts to the heated oil, a couple at a time, remembering to give yourself a few minutes between cooking for the oil to reheat back to temperature. Cook 2-3 minutes per side or until nicely browned all over. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes before dunking in glaze on both sides, further cooling on rack for the glaze to harden. If dusting with cinnamon sugar, spray each donut with butter-flavored cooking spray on both sides before tossing to coat.

To make White Glaze, simply whisk together 1 cup powdered sugar with 1/4 cup water.

To make Cinnamon Sugar, simply blend 1 cup sugar with 2 teaspoons cinnamon.

Makes about 8 donuts

　

　

Soft and Crunchy Blueberry Donuts

If you would like to use fresh or frozen blueberries in this recipe, simply substitute one cup of blueberries for the preserves listed below. Either way, these classic New England cake donuts are bursting with blueberry flavor like none you have ever had. A thin, crispy exterior hiding the softness of the donut 'flesh' results in a remarkable texture that only a homemade donut can give you.

1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup granulated sugar
1 egg, beaten
1/3 cup milk
3 tablespoons butter or margarine, melted
1 cup prepared blueberry preserves or jam
1 1/2 teaspoons blueberry flavoring or extract, optional *
Vegetable oil
Butter-flavored nonstick cooking spray, if using

White Glaze, recipe under Gingerbread Donuts

Cinnamon Sugar, recipe under Gingerbread Donuts

　

In a large bowl, combine first 6 ingredients. In a separate bowl, mix together the next 3 ingredients well. Pour the liquid to the dry and stir until well combined. Fold in the preserves and flavoring. Cover with film wrap and place in refrigerator while heating 2 inches oil in a large, sturdy pot to 350-degrees F over medium heat.

Remove the donut batter from refrigerator and turn onto a well floured work surface. Knead for about 10-15 seconds, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick. With a donut cutter or a 3-4-inch rim of a cup or glass, cut out donuts, dipping the rim or cutter into flour frequently. If you are using anything but a donut cutter, take the screw cap off a soft drink bottle, dip in flour often and press in the middle of each donut. Simply pop out donut hole between each cutting.

Brush off excess flour and gently add donuts to the heated oil. Cook 2-3 minutes per side or until nicely browned all over, remembering to allow oil to come back to temperature for a minute or two between each batch. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes before dunking in glaze on both sides, continuing to cool on rack for the glaze to harden. If dusting with cinnamon sugar, spray each donut with butter-flavored cooking spray on both sides before tossing to coat.


　

* Although you can make these donuts with the extra flavoring, I highly recommend using it. Without it, certainly the donuts have the flavor of blueberries, but just not enough for me. If you can't find it in your local supermarket, the two best flavorings I have found and used can be found online. Olive Nation has the best and most economical. You can buy a 4 ounce bottle for $10 or an 8-ounce bottle for $12. It takes 6 teaspoons per ounce. Brewer's Yeast also has a great blueberry flavoring, selling it online at $4 for 4-ounces.

　

　

Sweet Peach Sticks

These yummy treats are a great snack for dipping in hot cocoa, following with a cold glass of milk or setting in front of the kids while they are watching Saturday morning cartoons(or do children still do that?) Regardless, use other fruits as desired, pears, apples or even mashed bananas.

1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup granulated sugar
1 egg, beaten
3 tablespoons butter or margarine, melted
10 ounces(3/4 of a 15-ounce can)sliced peaches in syrup
Vegetable oil for frying
Butter-flavored nonstick cooking spray, if using

Cinnamon Sugar, recipe under Gingerbread Donuts

　

In a bowl, add the peaches and all of the syrup. Mash with a fork or pulse in a blender or food processor until peaches are cut into very small bits; set aside. In a large bowl, combine first 5 ingredients. In a separate bowl, mix together the next 2 ingredients well. Pour the liquid to the dry and stir until well combined. Fold in the prepared peaches. Cover with film wrap and place in refrigerator while heating 2 inches oil in a large, sturdy pot to 350-degrees F over medium heat.

Remove the batter from refrigerator and turn onto a well floured work surface. Knead for about 10-15 seconds, or until the dough is no longer sticking to the work surface or your hands. Roll out to about an inch thick, in a rectangular form, and about 12-inches by 6-inches. With a floured pizza cutter or sharp, non-serrated knife, cut strips of dough 6-inches long.

Carefully add sticks to the heated oil 4-5 at a time. Cook 2-3 minutes per side or until nicely browned all over, remembering to allow the oil to come back to temperature between cooking. Transfer to a rack that has been placed over a baking pan lined with paper towels. Let cool for 10 minutes. Lightly spray all sides of sticks with nonstick cooking spray and dip in sugar mixture to evenly coat.



　

Makes about 20 sticks

NOW Is The Time!

The perfect time of year for me is the Fall. Although wintertime runs a close second, Autumnal air simply harkens the past to the present. I think this time of year was so special to us Yankees because it was a time of gratitude and abundance. The animals were slaughtered and put up for the coming winter, the crop was taken in and strung to dry, eaten with abandon and stored for that cold winters dinner and the apples were being pressed for cider, sliced for pies and pastries that lasted for the next 6 months and eaten as is. I once read a passage from an old Maine farmer from the 19th century that when asked what his last meal would be before crossing that gate to everlasting life, he quickly(and without mincing his words) retorted "Mothers Biled applesawce". It was during the month of September that many of our ancestors put up cider first then sliced the remaining apples to string up over the fireplace to dry. It was at that time that apples were taken, peeled, cored and thrown into a large pot that was only used for homemade apple sauce. It would be half filled with cut up apples, some apple cider mixed in and let to boil over a 'slow fire' to reduce. When it was ready, more apples were added and the cycle continued until this large pot was filled with "Biled Apple sawce". It was then taken from the fire, placed in either crock pots or barrels and kept in the cellar to freeze(of course after a few days of everyone getting their fill). When a family wanted apple sauce, they went down, cut off a chunk and brought it upstairs to thaw and heat in a pot over the fire.

That same kind of memory instantly came to mind when I parked, exited my vehicle and started strolling through the paths between Cortlands and MacIntosh apple trees at Treworgy Orchards, in Levant, Maine. You could literally smell the dark red apples even before you could see them. And yes, even the Macs were dark red! I walked amongst the trees, on my way to the main stand. Think I could wait until I got to the register to take a big ol' bite of a freshly picked apple? Nope! And when I got to the main stand, I was truly blown away by another variety they had this year.
Although they didn't grow it, someone had supplied them with Wolf's River apples. These softball-sized apples aren't known to be overly pretty, but one bite and you will see why our ancestors almost entirely grew Wolf's River's. In fact, in the middle of nowhere, on top of my ancestor Josiah Baileys(1778-1869) hill, called Bailey Hill in Topsfield, Maine, there is a Wolf's River apple tree.

Anyway I am getting off track. After getting an ice cream cone for my youngest, grabbing the best apple cider I have ever tasted, Patty Treworgy greeted me with some of her own Apple Cider Donuts, made right there. How could I even think about passing these up? I couldn't, obviously. Just like everything else, I ate two of them before exiting the door. I just wanted to try all the candy, spreads and all manner of their own foodstuffs, but again, obviously I couldn't. Anyway I was there for one apple only, the new Liberty apple. This is the sweetest, eating apple I have ever had. I am a convert from the perennial favorite Mac to the Liberty now. Absolutely delicious.

Treworgy's FAMILY Orchards is truly a family gathering spot. They have a different corn maze every year that the kids, and many adults, find both fun and frustrating. The kids have the fun while the adults find the frustration at not immediately being able to determine how to exit this winding maze. Stubborn Yankees we are!!! The owners, and their entire family, are always on the grounds and every single one of them will take a minute just to chat with you. That is truly the Maine spirit, the Yankee disposition and neighborly cordiality very rarely seen today. Even the teenage kids and grandkids of the owners don't balk or shun the older generation. Being old enough to be their parents, I struck up a conversation with one of them and with a smile not often gleaned by their teen counterparts at other businesses. They were naturally pleasant, talkative and kind to me and everyone I saw them interact with.

If you want a great time for very little money, decorate your home with dozens of varieties of pumpkins and squash for the season, grab some apples for your kitchen bowl or just simply want to see the smile on your children's faces when a horse or goat gently nuzzles his backside against the fence for your "youngin' " to pet, this is the place and NOW is the time. Only wish fall lasted longer. Good job my friends and thank you for the natural kindness you show to everyone that walks onto your property.

Now about those Apple Cider Donuts. Those, too, were fantastic. And that, in turn, brings me to making my own within an hour of getting home,

　

　

　

Apple Cider-Spice Donuts

This is one donut(yeah, I spell it DONUT) that you will be making from here to Christmas and beyond. Undoubtedly the most flavorful donut you will make this year. The essence of New England not only hits your tongue but brings you back to your childhood, at the same time wishing those who are no longer with us could share in this purely Yankee treat. When using the pot method, make sure you give yourself a few minutes in between cooking donuts with the saucepan method, so the oil has time to heat back to 350-degrees F.

　

2  Liberty apples, peeled, cored and roughly chopped
2 cups apple cider
2/3 cup sugar
3 3/4 cups flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspon nutmeg
1/2 teaspoon allspice
3 tablespoons butter or margarine, room temperature
2 eggs
1/4 cup milk
1/4 cup maple syrup

Vegetable oil, for frying

Apple Drizzle
1 1/2 cup apple cider
2 tablespoons brown sugar

Sugar Topping
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ginger

Place the apples, cider and sugar into the bowl of a food processor, or blender, and pulse on high for 10-15 seconds, or until the apples are pulp-like in size, about 10-12 minutes. . Transfer to a saucepan and cook over medium high heat until reduced to 1 cup. Remove from heat and set aside to cool to room temperature.*

Meanwhile, in a large bowl, combine all dry ingredients for the donut dough. In another bowl, beat the butter until fluffy, on high speed, about a minute. Reduce speed to low and beat in the eggs, milk and maple syrup until well incorporated. Add to the flour mixture, along with the cooled cider reduction and butter mixture, slowly, and continue beating on low just until combined. It will be sticky. Cover with film wrap and refrigerate 1 hour.

While cooling, make the Apple Drizzle and Sugar Topping. In a small saucepan, heat apple cider over medium high heat until reduced to about 3/4 cup, about 10 minutes. Remove from heat and stir in 1/4 cup brown sugar. Set aside. For coating, mix together sugar, cinnamon and nutmeg.

Heat 2-3 inches of vegetable oil in a sturdy pot over medium heat until it reaches 350-degrees F, or use a deep fryer, heating according to manufacturer's instructions. Remove dough from refrigerator and turn out onto a well floured work surface. Knead, with extra flour, until it isn't sticky any longer, about 2 minutes. With a rolling pin, roll to about an inch thick. Cut out donuts with a donut cutter or a round cookie cutter. If you don't have anything to cut out the centers, just eyeball it with a sharp knife. Gather up dough, re-knead and cut more donuts. Cook 2-3 donuts at a time in hot oil for about 2 minutes per side. Remove carefully to a paper towel-lined platter, pan or rack. Continue with remainder of dough. Of course, cook the donut holes as well.

Dip the cooled donuts into the Apple Drizzle, coating both sides quickly. Immediately dip in sugar mixture, coating both sides. Set aside to cool to at least room temperature.

Makes about a Yankee dozen

　

*By boiling the apple cider until it reduces, this resulting liquid is so intense with apple flavor, yiou could use it in many other desserts tht call for vanilla as well, and intesnse is an understatement.