Just last week, Mr. Dessert For Two put his foot down. His size 14 boot slammed on the ground. Hey northern California, those weren’t earthquakes, that was Mr. Dessert For Two.
He was demanding to be allowed to cook dinner a few nights a week.
Um, hello perfect man I’ve been waiting for my entire life, have at it! You can dirty every dish, and I will love you even more for it. Bring it on!
He said “I know I’m slow in the kitchen, but please resist the urge to come in and do everything for me. You can show me how to chop an onion more efficiently, but please do not do it for me.”
Oh please. I can do that, right?
Apparently, I’m a bit of a bully in the kitchen. Ok, bully is putting is nicely. I’m a know-it-all. I’m the took-a-few-culinary-classes-on-the-weekend-therefore-I-know-everything type. Wow, I must be annoying.
Considering this man willingly eats every color of lentil I put in front of him and doesn’t complain when I ruin a perfectly good biscuit or hoe cake recipe by subbing in whole wheat flour, I think he deserves some freedom in the kitchen. If only I knew how to bide my time while he cooks. Surely I could come up with something to do for the 3 hours while he ponders the meal, preps the ingredients, cooks, and serves. Yes, 3 hours. I think I’m being annoying again.
Maybe I can create more donut flavor combinations for y’all while he cooks? Sound fair?
This is my latest seasonal donut, and it fulfills my craving for nubby crunchy cornmeal and tart cranberries all in one.
In case you were wondering, we have confirmed the last wonder of our world: six donuts do in fact serve two people.
Happy cooking, man!
For the donuts:
- 1 cup flour
- 3 tablespoons stone-ground corn meal
- 1/4 cup + 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 3 tablespoons butter, melted
- 6 tablespoons buttermilk
- 1 egg white
- 1/2 teaspoon vanilla
For the glaze:
- 1/4 cup fresh cranberries
- 1 tablespoon freshly squeezed orange juice (or water)
- 1/4 teaspoon vanilla
- 3/4 cup powdered sugar
- Preheat the oven to 425. Grease a donut pan with butter or shortening.
- In a medium bowl whisk together the flour, cornmeal, sugar, baking powder, salt, and nutmeg.
- In a small bowl, whisk together the buttermilk, vanilla, melted butter and egg white. Add this to the dry ingredients and fold in with a spatula until no streaks of flour remain. Batter will seem very thick.
- Using a spoon, fill in each donut space almost to the top.
- Bake for 9-10 minutes, until the top springs back when you touch them. My donut pan instructions say to let the donuts rest after baking for 15 minutes in the pan.
- While the donuts cool, in a small saucepan, heat the cranberries and orange juice until the berries burst, about 5 minutes over medium low heat. Remove from heat and mash berries with a fork. Add the powdered sugar and vanilla stir well until combined. Dip each donut top into the glaze and serve.
My donut pan is non-stick and is made by Wilton. Here’s an Amazon link: http://www.amazon.com/Wilton-Nonstick-6-Cavity-Donut-Pan/dp/B004CYELOQ