Smoked Cheddar with Doughnuts

Name: Smoked Cheddar with Doughnuts
Yield: Makes 20 to 24 doughnuts, depending on size
Ingredients: 2 3/4 cups (350 g) all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cinnamon; 1/4 cup (55 g) unsalted butter, at room temperature; 1/2 cup (100 g) sugar; 2 eggs; 1/4 cup (60 ml) whipping cream (35 percent butterfat); 1/4 cup (60 ml) milk; 1 teaspoon vanilla extract; Canola oil for deep-frying; 1 cup (300 g) maple syrup; 8 thin slices Smoked Cheddar (recipe follows); 2-pound (900-g) block Cheddar cheese; 1 tablespoon Canadian whisky; 2 tablespoons maple syrup

January 24, 2012

Pier Luc Dallaire has worked for us for five years (and counting) as a cook, busboy, bartender, oyster shucker, and now, a real French waiter! His dad, Bertrand, was a kindred soul gardener, and his mom, Huguette, made these killer doughnuts. They rise with baking powder, not yeast. And you will often find them at weekend country flea markets. The Isle-aux-Grues cheese (page 276) is a great Quebec product that we couldn’t resist smoking. Together they sing.

Recipe notes

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