A Giveaway and Some Doughnuts

I'm not giving doughnuts away. Sorry. I'm giving away something much better that will still be useful after navigating the postal system labyrinth.

What?

A year subscription to either Bon Appetit or Food Network Magazine. Your choice.

Why?

Because I've had both of these magazines coming to my house for a while now, and I love them. Because it's almost Thanksgiving. Because I'm really happy that you all read our blog. Because I like giving away my favorite things.

Just because.

How?

Just leave me a comment on this post and tell me your favorite thing to cook or bake during the holidays. Do you have traditions that you make every year? I'd love to hear about it! You have until 10PM PST on Monday, November 16th. Make sure I have a way of contacting you (through your profile or blog, etc. or leave me your email address.)

Rules?

Sigh. Yes, but not mean ones. Like only enter once. And you need to live in United States. (OK that might be a little mean. Sorry, it's tricky sending a subscription out of the country. Please don't go away.) After I randomly pick a winner, I'll post it here and notify that person by email. If that person doesn't respond within three days, I'll pick another. Um. . . I think that's all.

Psst . . . If you go over to Perrys' Plate, I'm giving away a magazine subscription there as well! You can enter both if you like.

For those of you who came for the food (which I'm totally cool with), here's a recipe I snagged from my October Food Network mag. Apple Cider Doughnuts have been making the rounds through food blogs lately, but this was the only recipe I saw that had apples in it. Somehow that made me feel slightly less guilty. Just kidding. I don't feel guilty eating doughnuts at all (because I don't eat them very often).

But the few times I get a pot of oil going, I think, "hmm. . . I wonder what else I could fry?" It's a good thing I don't have a deep fryer built into my countertop like Paula Deen.

No rolling out dough. No rising. Just smash it into a pan and let it chill. Awesome.

Oh yeah, the doughnuts. I typically like yeast doughnuts better than cake ones, and I didn't realize these were cake doughnuts until I added all the ingredients and realized no yeast was involved. Or rising. I think that's what I loved most about these was how easy they were.

No, that's not a specialized doughnut-hole maker. It's a piece from my daughter's shape sorter toy. If she ever loses it, I may have to try using the triangle.

No, wait. The GLAZE was my favorite part. It was made mostly from a super-concentrated cider reduction. And I didn't have enough for all the little doughnut holes and bits. Next time I'm doubling it.

Speaking of cider, I used Trader Joe's Spiced Cider for these. Any cider will do, but make sure it's cider and not apple juice that says "cider" on the label. Real cider is usually unfiltered and sort of cloudy looking. I really wish I would have saved some cider to dip these doughnuts into. Why did that not occur to me until now -- four days after I made them?

Don't forget to fry the tidbits!

The doughnuts were pretty good, too, like a spice-cake type flavor. I didn't get the apple cider taste I was hoping for, but that's where the glaze comes in. They were best the day they were made, and were pretty moist as long as I didn't overcook them. I'm not a veteran fryer, so I'm still learning how to tell when things are cooked, but not overdone.

I would suggest, however, to make these if you plan on having company. You know, to have people to help you eat them. So you and your husband don't eat too many and end up feeling sick to your stomach that night because you haven't eaten doughnuts in ages.

I'm just sayin'.

Apple Cider Doughnuts
adapted from Food Network Magazine October 2009

2 red apples, such as Cortland or McIntosh
3 1/2 cups apple cider
3 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/2 c sugar + 1/2 tsp cinnamon for dusting
Vegetable oil, for frying

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly. Voila, applesauce!

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl. Beat 2/3 cup sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Line an 11x7-inch or similar sized pan with plastic wrap and coat the plastic with nonstick spray. Press the dough into the pan evenly. It doesn't have to be smoothed out completely on top. Cover the whole pan with another sheet of plastic wrap and place in the refrigerator. Chill for 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 2 cups cider in a small saucepan over medium heat until reduced to 1/2 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1/2 cup granulated sugar and 1/2 teaspoon cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Makes 12 doughnuts plus a bowl of tidbits.

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