I hadn’t planned on pulling out the ice cream maker for at least two more months, but all the prime citrus is to be had RIGHT NOW. Powerless against the allure of citrus, I found myself churning a batch of Orange-Cardamom Ice Cream from Bi-Rite Creamery’s Sweet Cream and Sugar Cones last week. A giant scoop on the top of a freshly baked, irresistibly dark and chocolatey doughnut makes an incredible dessert you won’t forget.
I like doughnuts. I like them better than cupcakes and most other desserts, because doughnuts are fried and have that savory bit about them. They’re one of the sweets I can eat a lot of, and I do when I go to the doughnut shop at 8pm and the guy gives me 6 extra for free. Chocolate iced? Forget it. They’re my dessert kryptonite.
So when Krispy Kreme contacted ES and asked if one of us wanted to go to their first-ever Blogger Summit, I jumped on it. To be honest, I was really reserved at first. I’ve never been a Krispy Kreme fanatic, and I felt like I was walking into the McDonald’s of the dessert world — could these doughnuts really compare to my beloved local doughnut shop? Did it matter? Could I like them knowing they’re mass produced from a mix? I knew I wouldn’t see anyone making batter by hand, but I tried to keep an open mind as I departed for the Krispy Kreme Factory Tour in Winston-Salem, North Carolina.
Turns out there weren’t any oompa-loompas. Mostly, it was just a big factory with a lot of pallets of ingredients and bags of mix that they produce to send out to the stores. I think I saw shelf stable egg yolk. I’m not sure. Much of the tour resembled my college chem lab rather than any food-serving establishment. We weren’t allowed to take pictures in many parts of the factory…to preserve integrity, and I guess also for liability purposes. Nobody needs pictures of me falling into the glaze river.
The theme of the tour was consistency; every doughnut needs to taste exactly the same. In the lab, they test every batch of dry mix that goes out. After a few hours at the factory, I was feeling discouraged and over the whole “factory farmed doughnut” thing. But then I ate a doughnut fresh off the line. It was still warm with glaze, and I decided that maybe I’d give this company a chance.Read More›
I love the local Philly donut shop, Federal Donuts. I really do.
On another note, if you follow the @EndlessSimmer twitter, you know last week I was at the Krispy Kreme factory (details to come, stay tuned!) During our product development session, I made this creation:
Vanilla glaze (only because I wasn’t offered marshmallow), graham cracker crumbs, chocolate drizzle.
(Pic: Krispy Kreme)
And then five days later, Federal Donuts unveiled this on their facebook page:Read More›
Another year gone by, another chance to look back fondly at the thousands of things we stuffed our faces with in 2011. After much internal debate, we’ve narrowed it down to just 10 — the very best new things we shoved in our mouths in 2011.
10. Tater Tot Poutine
Montreal’s greasiest, gravy-iest contribution to the food world, poutine officially became a trend back in 2010. It got even more amazing this year when chef Kyle Bailey of D.C.’s ChurchKey had the ingenious idea to replace the french fries with tater tots.
9. Kouign Amann
We first discovered this over-the-top traditional pastry, which is something like a croissant with twice as much butter and sugar, on a trip to Brittany, France this summer. Returning home, we were pleased to find it blowing up in the states. The best version we’ve tasted to far is the one above, from Starter Bakery in Oakland. It has also popped up at Dominique Ansel in New York and Bouchon Bakery in L.A.
8. Nouveau Filipino
Filipino food is among the most far-out in the world, so it was only a matter of time before it got a hipster update. From Adobo Hobo’s Filipino tacos in San Francisco to Maharlika’s spicy arroz caldo in New York (above), we’ll take all the creative Filipino cuisine we can get.Read More›