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May 11: Lunchbreak - Chicago Cream Doughnuts with Raspberry Jam and Foie Gras Filling

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Chicago Cream Doughnuts with Raspberry Jam and Foie Gras Filling

Raspberry Jam

2 pints fresh raspberries
1/2 cup granulated sugar
1 sprig fresh thyme
1 Tbs powdered pectin
1 tsp fresh lemon juice

Directions:
In a stainless steel pan combine all ingredients except for the pectin and the lemon juice. Cook until berries start to break down. Using a potato masher, break down the berries until mashed. Add pectin and simmer for thirty seconds. Add the lemon juice.

Foie Gras Filling

8 oz LaBella Farms raw foie gras
1 green apple, sliced
1 shallot, chopped
1/2 oz fireweed honey
to taste, salt and pepper
pinch cayenne pepper

Directions:
Cube and flash sear foie gras, in an extremely hot sauté pan. Remove while center is still raw and chill. Place apple, shallot and honey in the hot sauté pan and cook until soft. Remove from pan and chill with the foie gras. Puree all chilled ingredients together in a blender until silky smooth. Season with salt, pepper and cayenne to taste and place in a shallow container to chill overnight.

Doughnuts

2 cups milk
55 grams fresh compressed yeast
340 grams bread flour
40 grams fresh compressed yeast
4 oz sugar
1 tsp salt
6 ea egg yolks
4 oz butter, melted
1 pound bread flour
corn oil for frying

Directions:
Start by warming all the milk to 105 degrees. Mix 1 1/2 cups of milk with the 55 grams of yeast and 340 grams of flour. Let sit at room temperature until it has a frothy consistency. Next, combine the mixture with all remaining ingredients and the remaining 1/2 cup of warm milk in a mixer. Use your dough hook attachment for best results. Mix for five minutes. Roll out the dough and cut into 2" rounds. Fry in 350 degree oil until golden brown and set aside while you mix the jam and filling.

Assembly
When doughnuts are slightly cool, put foie gras filling in a pastry bag fitted with a round tip, or a zip lock back, cutting off one corner. Fill the doughnuts by inserting the tip into the doughnut and filling with about 1 1/2 Tbs of foie gras. Brush liberally with raspberry glaze and serve.

*Recipe tip* you can also make a variety of fillings, so if you aren't into foie gras, try making a chocolate crème filling to pair with the raspberries or a lemon curd filling.

Copyright © 2014, The Baltimore Sun
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