I was going to post another post-summer wrap up when D told me I had to get these babies online– our Election Doughnuts.

We had a quart of raw milk go sour on us the other week so I’ve been attempting to use it up in baking applications. (Whereas raw milk will go sour and is still safe to consume (you can even consume it as a beverage), pasteurized milk goes rancid when it goes bad and should be discarded immediately when an off smell is noticed.)

I scanned baking books for quick recipes that required a lot of buttermilk (replacing it with my sour milk) and no matter how many cups I thought I’d be using up, I could swear this is a bottomless quart. Last week I made a loaf each of jalapeno cornbread and gingerbread, with milk to spare. But, it was a doughnut recipe I had been eyeing since the beginning of my search I was dying to try, but set aside because I didn’t think it used enough of the milk (only 3/4 a cup). This time, I hoped to finish off the milk.

We made this batter last night and fried up a few circular poppers before hitting the pillow, refrigerating the remaining dough (still unable to finish off the sour milk!). When a late afternoon snack was in order, and I rummaged for some cookie cutters that would work on the doughnuts, I pulled out a large square and a small star.

“This is weird,” D commented.

“No, cool.”

“Oh, wait, Election Doughnuts.”

A little more pre-thought and we could have made these rectangular (more flag shaped) with powdered sugar stripes (stencil some stripes)– maybe tomorrow with the last of the dough. As D transfered these out of the lard (that’s right, fried the good ol’ fashion way), I dusted them with powdered sugar and lamented, too bad we’re not having an election party tonight. But that just means more treats for us.

This batter was a bit of an experimentation. I prefer cake doughnuts, over yeasted (cake have a denser consistency), my favorite being the chocolate cake with sugar glaze. D is fond of the apple cider doughnut in fall months– also cake, so obviously a cake doughnut was in order. Step 1, doughnut style, over and easy.

Step 2 was to assemble a chocolate-cider doughnut without using D’s precious apple cider (he has found his new favorite beverage that combines apple cider, rum, brandy, lemon juice and maple syrup– or “all things perfect in fall” so I am not allowed to touch his cider). Instead, we went with semi-sweet chocolate and extra nutmeg for that fall flavor. Chocolate and nutmeg works, and the final doughnut had a hint of chocolate with a lingering nutmeg note. Nice.

Overall, I would have liked a little more rise in these doughnuts, but they were a good first time try. The finished consistency was good, but the chocolate flavoring isn’t there yet. Because I used semi-sweet chocolate, I reduced the sugar by 2 tablespoons. The end result was a doughnut that would make a good plain cake doughnut, but was not sweet enough to reach the chocolate cake or cider doughnut results desired, more sugar needed.

So if there is still time in your state, get out and vote– and eat your doughnut!

Chocolate-Cider Buttermilk Doughnut
Recipe TK

Clotted cream is similar to butter in that the fat content of the cream clots (hence clotted cream), but varies in that it is heated low and slow for several hours to bring the clots to the surface, rather than butter, which is agitated to form clots. The result is a slightly sweet and luxuriously smooth butter-like cream substance, or simply, clotted cream. It remains creamy when cold, though will still melt when smeared onto warm toast.
This super rich version is made with heavy cream from jersey cows (the cow breed, not the state). Many believe the higher the fat content of the cream you start with, the better your results. Do not attempt to make this with low-fat or ultra-pasteurized creams (remember: you need fat for this product!). Although a good quality organic full fat heavy cream (or whipping cream) will do, pasture-fed cows will produce the best quality clotted cream with a taste that will change with the seasons.

Brits will tell you clotted cream is best on scones at high tea, but I recommend you try it whenever the mood fits.

NOTE: Don’t let the long cook time throw you from making this recipe. It’s all undisturbed low-heat cooking followed by a night in the fridge.

Clotted Cream
Makes about 1.5 cups. Active time= about 10 minutes. Inactive time= 10 hours plus overnight.
2 cups heavy cream (raw cream or a good quality full-fat organic)

1) Preheat oven to 180 F. (This might just be a setting called “warm.”)
2) Place heavy cream in a heavy bottom ceramic, cast iron or enamel pot, about 8 inches by 13 inches. (You want to keep the cream shallow, but not so shallow it burns, 1-3 inches up the side is good.) Cover the pot and place in the center rack of the oven. Leave undisturbed 8-10 hours, until a dark yellow crust has formed on top of the cream.
3) Uncover and allow the cream to cool. Recover and place in the refrigerator overnight.
4) Using a spatula, pull the clotted cream from the dish and transfer to a storage container. Use leftover cream in baking applications. Use clotted cream in 4-5 days.

In the past few years we have seen a major push in cupcake appreciation. What was once a treat reserved for your school year birthday celebrations has turned into one hot commodity. In New York City you can hardly walk down the street without these memories of school years long past smacking you in the face, asking to be bought. These days, whether you pile them high with frosting or provide a sheer glaze, everyone loves a cupcake.

Is it our individualistic society and the fact that cupcakes are truly one’s private cake? Is it the unique possibilities (that are really so endlessly easy) with each cupcake? Is it because they remind us of our childhood? Or that eating one cupcake seems much more special than eating a slice of cake?

I love cupcakes because I can make a bunch and give them to a number of people with each one thinking the creation was solely for them. They are also easier to grab when you need your sugar fix. And really, they are more fun to eat than any dessert I can think of.

See my recent article in the Queens Chronicle, Romantic Recipes, for some cupcake ideas for your sweetheart. Included are three cupcake recipes I adapted from standards. Each recipe is delicious (just ask D who helped wolf them down in no time) and each fulfills a different kind of love.

For a hot, exotic romance, the Dark Chocolate Ancho Chili cupcake with Vanilla Buttercream frosting (pictured at top) is perfect. The dark chocolate cupcake is flavorful and moist and the ancho is an unexpected kick.

For the traditionalist in your life try the Chocolate cupcake with Champagne frosting (pictured middle). The cake is just slightly sweet allowing the champagne to really pop.

At bottom is the cupcake for your Queen (or King) bee. The Lemon-Vanilla cupcake with Honey frosting will set the stinger on love in no time flat.

For the classic recipe for Red Velvet cupcakes see my old post.

Follow this link to the recipes at the Queens Chronicle.

Also, check out my article last year on Aphrodisiacs for the holiday!