Thursday, December 1, 2011
As my mom mentioned, I broke my finger this week playing floor hockey. Of course it is my index finger on my dominant hand, the finger that I apparently use for everything! I've discovered that it is very difficult to chop vegetables, stir things, and even eat with this broken finger. It also happens to be the finger I use to press the shutter button on my camera. So cooking, taking pictures, and typing have become very difficult. Please forgive me if the blog is sparse for the next few weeks! Hopefully Kim will come up with some more treats for us!
In the meantime, here is a delicious donut glaze from Top Pot Doughnuts. The recipe was in the December issue of Food & Wine magazine, and I was so happy to see it there. Top Pot is a doughnut shop that my family in the Bellevue/Seattle area has been raving about for ages. They are known for amazing donuts and unique flavour combinations. I've never been there myself, but definitely plan to make a visit there when I go to Seattle for Christmas... especially after trying out their recipe for Cranberry Glaze. Now, this is only a recipe for glaze because I used a baked doughnut recipe and the doughnut itself wasn't very good. The cranberry glaze definitely saved the doughnut and meant that we still managed to eat them all! (It also might be delicious on some cookies for the holidays.)
Tart Cranberry Glaze
From Top Pot Doughnuts via Food & Wine , December 2011
1 cup fresh or frozen cranberries
2 tablespoons granulated sugar
1/4 cup water
3-1/2 cups confectioners' sugar
1-1/2 teaspoons light corn syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Simmer the cranberries, granulated sugar, and water in a small saucepan. Crush the berries as they simmer, until they become jammy, about 8 minutes. Let cool slightly.
Transfer the cranberries to a bowl and add the confectioners' sugar, corn syrup, vanilla, and salt. Blend together with a hand mixer until smooth. Use the glaze immediately. Dip doughnuts in the glaze when they are still warm. Allow the glaze to set slightly, then dip the doughnuts a second time. You can also cover the glaze with plastic and refrigerate for a week.