Donuts and Sorbet

Our test kitchen has been busy this past month…..

Donna is making all different kinds of donuts-

and Byron has had great success with sorbet.

We are the crazy inn keepers that like to change things up every season. Past summers have brought homemade brioche egg sandwiches (a winner) , s’more ingredients for the fire pit (not so much), fresh squeezed juices last year (not so popular as many guests don’t want the calories in juice and would rather eat the whole fruit), sangria for tea (great fun), french hot chocolate (delicious) Pie Wednesday ( hard to sustain) .

From preliminary testing with our February guests I think we have two winners this year:)

 

Thinking back why I decided to be the donut queen at the Captain Freeman in 2018-

 

it all started when I purchased two new cook books for my breakfast inspiration. I have adored and followed Joanne’s Chang’s bakeries in Boston- Flour and was thrilled when a guest gave me her second cookbook- Flour too. It was from that cookbook that we started making our homemade brioche eggs sandwiches.

After finding this picture from  two year’s ago- I think we should bring this back for summer 2018- it looks so delicious and yummy! Back to the subject of why I want to make donuts- I purchased Joanne Chang’s first cookbook Flour–

This cookbook starts out with a wonderful breakfast section. I have already made several of the scones recipes and was taken with the Vanilla Cream-Filled Doughnuts. Looking at the picture in the cookbook convinced me I wanted to learn how to make donuts.

Johanne talks about how she hesitated to make donuts for the bakery since Dunkin’ Donuts was just down the street. As always homemade with love and including quality ingredients always is recognized as SPECIAL! She makes these donuts on Sunday, and they always sell out.

And so I went on a mission to learn about donuts. I mistakingly purchased an air fryer thinking I could air fry the donuts to make them healthier- big mistake! In this case using modern technology just wasn’t the same. It tasted like a weird baked donut,  and I wanted the traditional old fashion raised donut taste.

Over the past month,  I have made baked Lemon Pistachio Donuts- nice flavor but not a keeper-

A delicious Brioche Donut that is a definite keeper. I always love anything that it brioche- My next challenge was a Brioche donut with vanilla infused sugar. The donut was delicious and every plate came back empty. There were a few more steps but I felt the results were more then worth it.

This weekend we made the traditional Raised Ring Donuts with Vanilla Glaze. They were light and ohhhh so delicious. All of our guests loved them.

Onto my next challenge of Vanilla cream donuts, a Pershings Donut which reminded me of a cinnamon roll type donut and an old fashion cake donut which use to be my favorite.

I feel like I have met the challenge and am comfortable making them for our summer guests.

Byron has also been busy figuring out how to make sorbet which we feel makes for a perfect palette cleanser or intermezzo between our first and main courses.

We have a new kitchen gadget- along with my deep fryer for donuts-

I have been tickled watching Byron come up with his creative flavors- like everything we do it’s a work in progress:) We started out with Grapefruit Prosecco, moved to Blackberry Lemon and had Cherry Anice today which was probably the favorite of our weekend guests. I just tried all three and thought each was unique and delicious. New ideas include Pear Riesling and Strawberry- options are endless.

Here’s to a summer filled with delicious mouthwatering donuts and sorbet.

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