BAKED APPLE CIDER MINI DONUTS

FOR THE MINI DONUTS

• 4 tablespoons butter, melted and cooled
• 1/2 cup unfiltered apple cider
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon sea salt
• 1/3 cup sugar
• 1 large egg, lightly beaten

FOR THE CINNAMON SUGAR GLAZE

• 3 tablespoons unsalted butter, melted and cooled
• 2 teaspoons unfiltered apple cider
• 1/4 cup turbinado sugar (or sugar of choice)
• 1 teaspoon ground cinnamon

how-to

1. Preheat oven to 425 degrees F. Spray mini-donut pan with cooking spray. Fit a large rimmed baking sheet with a wire rack and set aside.
2. Melt butter in a small saucepan. Stir in apple cider and set aside to cool.
3. In a large bowl, whisk to combine flour, baking powder, spices, and sea salt.
4. Pour cooled butter mixture into a small bowl (reserve saucepan for the glaze). Whisk in the egg and sugar. Fold the wet ingredients into the dry, stirring just until combined. Spoon batter into a pastry bag fitted with a large circular tip. Pipe batter into prepared donut pan, filling each donut cup just halfway.
5. Bake for 5 – 6 minutes, or until donuts are a light golden brown and springy to the touch.
6. Meanwhile, make the glaze. Melt butter in reserved saucepan, and then stir in apple cider. In a small dish, stir to combine sugar and cinnamon.
7. Working quickly, dip donuts on both sides into butter mixture, and then turn to coat with cinnamon sugar. Set sugared donuts on prepared wire rack to cool briefly.

POLKA DOT STRAWBERRY GINGER SLAB PIE

For the Crust

• 1 (13 x 9 x 1-inch) jelly roll or quarter sheet pan
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 16 tablespoons unsalted butter

For the Filling

• 6 cups quartered strawberries
• 3/4 cup sugar, divided
• 6 tablespoons arrowroot
• 4 tablespoons ground instant tapioca (use a coffee grinder to pulverize tapioca pearls)
• zest of 2 lemons plus 2 tablespoons lemon juice
• 2 teaspoons grated fresh ginger root
• 1/2 teaspoon sea salt
• 1 egg white, lightly beaten

Step 1In a large bowl, combine the flour, sugar, and sea salt.

 Grate in the cold sticks of butter. Rub butter into the

 flour with your fingertips until well-combined. Drizzle 

ice water over the flour mixture, and gently fold in, mixing

 just until dough holds together. Turn out onto a lightly 

floured surface, gather into a rough mound, and divide dough 

in two. Shape each half into a small rectangle, wrap tightly 

with plastic, and chill for 30 minutes or longer.

Step 2
On a lightly floured sheet of parchment, roll each rectangle 

of dough out into a 15 x 11-inch rectangle. Set both dough 

rectangles in a baking sheet and chill until you’re ready 

to assemble the pie.

Preheat the oven to 425 degrees F; set a large rimmed baking 

sheet in the oven to preheat as well (the hot pan helps 

the bottom crust brown and prevents sogginess). 

Butter a 13 x 9 x 1-inch jelly roll or quarter sheet 

pan and set aside.

Step 3
Gently fold the strawberries, all but 1 tablespoon of the

 sugar, arrowroot, ground tapioca, lemon zest and juice, 

ginger root, and sea sat together and set out at room 

temperature for 15 minutes.

Working quickly, press one of the sheets of chilled 

dough into the bottom of the jelly roll pan. Spoon in

 an even layer of the filling. Set out remaining sheet 

of dough and use a small to cut out 18 – 20 (1-inch) 

circles. Set on top of pie, crimp edges, brush with the

 egg white, and sprinkle with reserved tablespoon of sugar.

Step 4
Set pie on preheated baking sheet. Bake at 425 degrees

 for 15 minutes, then turn heat to 350, rotate pie,

 and bake 50 – 60 minutes longer, or until crust is

 a rich golden brown and filling is bubbling vigorously.

Cool for 1 – 2 hours or longer, slice, and serve with 

a scoop of vanilla ice cream. Pie crust will have the 

best texture day-of, but pie will keep well covered at

 room temperature for up to two days

CITRUS POUND CAKE WITH CANDIED ORANGE PEEL

For the Candied Citrus Peel

• 1 Minneola tangelo
• 1 lemon
• 2 navel orange
• 1 cup granulated sugar, divided
• Water

For the Citrus Glaze

• 1 cup powdered sugar
• 1 – 2 tablespoons freshly squeezed orange or lemon juice, or a mixture of both.

For the Citrus Bundt Pound Cake

• 16 tablespoons unsalted butter
• 4 large eggs
• 1 cup buttermilk
• 1/4 cup grated lemon zest
• 1 teaspoon grated orange zest
• 3 cup unbleached all-purpose flour
• 3/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons freshly squeezed lemon juice

how-to

For the Candied Citrus Peel

1. Remove zest from citrus with a peeler, avoiding the pith as much as possible. Slice zest into thin strips, then rough chop into confetti-like pieces.

2. In a small saucepan set over medium heat, stir 3/4 cup sugar into 1/2 cup water. Increase heat so that mixture comes to a gentle boil, then add citrus and turn heat to medium-low. (Syrup should maintain a very gentle simmer – you will likely need to decrease the heat gradually as the syrup cooks.) Cook citrus peel for a total of 25 – 30 minutes, or until pieces become translucent.

3. Use a mesh strainer to strain syrup and reserve for another use. With candied citrus still in the strainer, toss pieces with 1/4 – 1/3 cup sugar, shaking out any excess. Spread candied citrus out on a sheet of parchment paper to dry for an hour, and then place in an airtight container.

For the Citrus Glaze

1. While the cake cools, use a fork to whisk the citrus juice into powdered sugar until smooth.

2. Add just enough liquid that the glaze drips slowly off the fork. (Add more powdered sugar or citrus juice as needed.)

For the Citrus Bundt Pound Cake

1. Before baking, set out butter, eggs, and buttermilk to come to room temperature. Preheat oven to 325 degrees F. Liberally butter a 12-cup nonstick Bundt pan (butter wrappers are great for this).

2. Pour sugar into a small bowl and add the zest. Rub zest into the sugar with your fingertips, so it is distributed throughout. Combine the flour, baking soda, baking powder, and sea salt in a medium bowl. Whisk with a fork so that ingredients are well mixed.

3. In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low speed until light and fluffy, 3 – 4 minutes. Slowly add the sugar, beating for 3 – 4 minutes, stopping to scrape down sides as needed. Next, add the eggs one at a time. With mixer on low, add half the flour mixture, then half the buttermilk, followed by the remaining flour, and buttermilk. Mix batter just until all ingredients are well incorporated.

4. Spoon batter into prepared Bundt pan, smooth out the top, and slide into the oven. Bake until cake is light golden brown and a wooden skewer inserted in the center comes out with just a few crumbs attached, 60 – 70 minutes.

5. Cool cake for 15 minutes, then flip out onto a serving plate to cool completely. Drizzle cake with glaze and top with candied citrus. Store in airtight container, cake will keep for 3 days at room temperature.

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