Doughnuts: Nibbling on the Dessert du Jour
By Bev Bennett
CTW Features
Maybe it’s been years since you stood in line for a fresh-from-the-fat Krispy Kreme doughnut and maybe your thighs have finally forgiven you. Get ready for a caloric shock.
Doughnuts are back.
These second-generation fried temptations bear little resemblance to traditional doughnuts. New versions of doughnuts are the result of restaurant chefs’ creative and wild imaginations.
How about doughnuts with caramel dipping sauce, mango marmalade and maple ice cream? That’s the dessert du jour in Manhattan, according to Kara Nielsen, trendologist for the Center for Culinary Development in San Francisco.
Beignets, similar to doughnuts but without the calorie-sparing hole, are also big.
Sightings include apple butter beignets with a Riesling reduction and caramel thyme ice cream; chocolate-stuffed beignets; chocolate beignets with peanut butter sauce and beignets with a squeeze bottle of crème anglaise.
Unless you like to be in the kitchen doing last-minute cooking during holiday parties you may want to leave the doughnut mania to restaurants.
“Doughnuts are hard for entertaining as they really need to be made to order,” Nielsen says.
Instead you can take inspiration from the doughnut accompaniments and pass around crème anglaise or chocolate sauce in a squeeze bottle.
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