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Cooking and Baking During a Snowstorm

What can you do when you’re snowed in? Enjoy making food and beverages with wine as an ingredient.

Yesterday with the snow quickly falling here in Maryland, I decided to follow a time honored family tradition. Whenever there was a big snowstorm, my mother would mix up a batch of donuts. If it happened on a weekend, my father would stand by the stove and fry the donuts in heavy cast iron pot. After the donuts were fried, the donut holes were fried. Then after cooling, the donuts were carefully put in a plastic bag with powdered sugar and shook resulting in delicious sugar coated donuts.

Yesterday, I opted to use a recipe that baked the donuts rather than frying in oil. Okay, so I was trying to be a little more health conscious… although a light coating of butter was brushed on the donuts and I sprinkled a sugar/cinnamon mixture on top.

These donuts are not the typical ones from Dunkin’ Donuts or Krispy Kreme that I adore. However, homemade donuts can be great and they are fun to make.

The only thing I wish I had done was to add a little grape seed flour from AprèsVin. With all the snow we are accumulating this weekend, it looks like there will be plenty of time to try adding grape seed flour to another batch of donuts. I wonder which type of grape seed flour I should use???

Cheers! Kathy

One Comment

  1. Posted February 7, 2010 at 3:58 pm | Permalink

    Hi Kathy,

    Your donuts sound delightful! For your sugar/cinnamon sprinkled donuts I’d add some of the lighter, sweeter Riesling grape seed flour. The sweet honey notes of the Riesling flour will complement the cinnamon perfectly. A fun alternative might be to make some donuts using the Merlot grape seed flour which will add rich cocoa notes to your recipe. Either addding some cocoa to the donut recipe or sprinking the donuts with a cocoa/sugar mixture will accentuate the cocoa notes of the Merlot flour. For both the Riesling and Merlot flours I’d recommend using 1 to 1 1/2 Tbsp per cup of dry ingredients.

    One of my favorite grape seed oils to use in pancakes and waffles is Five-Spice Chardonnay which contributes a luxurious gingerbread-like flavor. While I haven’t tried Five-Spice Chardonnay with donuts my guess is that it would work really well. If your donut recipe calls for oil you could instead substitute the Five-Spice Chardonnay. If it calls for butter you could blend a bit of the Five-Spice Chardonnay in with the butter.

    Have fun experimenting and I hope you can dig out soon!

    Co-Founder of ApresVin

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