Smoked Cheddar with Doughnuts
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 information
Yield
Makes 20 to 24 doughnuts, depending on size
Ingredients
SMOKED CHEDDAR
Preparation
Step 1
In a bowl, stir together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
Step 2
In a second bowl, cream the butter with the sugar until smooth. Add the eggs, one at a time, beating after each addition until combined. Slowly add the cream and milk, mixing until combined, and then mix in the vanilla. Lastly, add the flour mixture and stir until a stiff dough forms.
Step 3
On a floured countertop, roll out the dough about 1/2 inch (12 mm) thick. With a doughnut cutter, cut out the doughnuts. We prefer a smaller doughnut, but it is up to you.
Step 4
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer (or according to the manufacturer’s instructions) and heat to 350°F (180°C). (Or, use a thick-bottomed, high-sided pot and a deep-fat thermometer.) Working in batches, add the doughnuts and fry for 3 to 4 minutes, or until they are a nice light brown. Drain on paper towels.
Step 5
In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat and simmer for 5 minutes. With your trusty tongs, dip and coat the doughnuts with the syrup. Serve 4 to 6 doughnuts per person with a couple of slices of the Smoked Cheddar each.
SMOKED CHEDDAR
Step 6
Combine the cheese, whisky, and syrup in a large freezer bag. Seal the bag and place it in the freezer for 4 hours.
Step 7
Start your smoker and heat it to 85° to 105°F (30° to 40°C); you want to keep the smoke “cold,” that is, at a slow smolder, using mostly wood chips.
Step 8
Insert a remote thermometer into the cheese and place it in the smoker. Smoke the cheese until it reaches an internal temperature of 39°F (4°C). The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.
