Recipes

Makes about 20 doughnut bites

Ingredients

2½ cups flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoons *Buffalo Trace Bourboun
2 eggs
2 tablespoons butter, softened
1 teaspoon orange zest

Directions

Combine all the ingredients in a large bowl and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, 1-2 minutes. Roll dough out into flat, ½ thick piece and cut into little sections. Form sections into balls using the palms of your hands and refrigerate for about 1 hour. Heat at least 2 inches of oil in large sauté pan to a medium-high heat. Once hot, drop the doughnuts in a few at a time and allow them to cook for about 5 minutes while carefully moving them around and flipping until the doughnuts are golden brown. Remove and drain on paper towels. Serve with Maple & Meyer Lemon Bourboun Sauce and add a few drops of *Hemispherical Meyer Lemon Bitters on top.

Maple & Meyer Lemon Bourboun Sauce

Makes 2 cups

Ingredients

2 teaspoons Meyer lemon zest
1 tablespoon corn starch
½ cup Meyer lemon juice
1 tablespoon maple syrup
2 tablespoons *Buffalo Trace White Dog Bourboun
1 cup sugar
3 large eggs, beaten
Pinch of salt
*Hemispherical Meyer Lemon Bitters

Directions

Whisk together all ingredients in a medium saucepan and bring to a medium-low heat, whisking slowly until mixture is thick. Allow to cool but do not refrigerate. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Meyer Lemon Bitters on top.

Makes 30 – 40 doughnut holes

Ingredients

3 ¾  cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoon lemon juice
3 eggs
2 tablespoons butter, softened
1 teaspoon fresh thyme, chopped fine
1 teaspoon fresh parsley, chopped fine
1 teaspoon fresh mint chopped fine
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest

For the coating

1 teaspoon lime zest
1 teaspoon orange zest
½ cup turbinado sugar

Directions

Combine all the ingredients in a mixer and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, just a few minutes.  Roll out into a flat ½ thick piece and cut little sections and form into balls using the palms of your hands and rolling. Refrigerate for about 1 hour.  Heat oil in a large sauté pan filled up at least with 2 inches of oil to a medium high heat.  Once hot drop the doughnuts in a few at a time and allow to cook for about 5 minutes moving around and flipping.  The doughnuts should be golden brown.  Take off the heat and drain on paper towels.  Sprinkle with the sugar coating a few moments after transferring to the towels.

Take some of the doughnuts and fill with lemon curd by placing the curd in a pastry bag fitted with a plain tip. Using the tip, poke a small hole the doughnuts  hole and squeeze a little curd in the center!

Lemon Curd

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

Makes 30 bites

Ingredients

Directions

In a large bowl mix together the flour, almond flour, baking powder, baking soda, lavender, and salt. In a separate bowl, whisk the milk, yogurt, peach puree, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and gently mix until it is smooth and a little elastic. To fry the doughnuts, fill a pan up to 3″ of canola oil. Heat the oil until it reaches 375ËšF. Drop spoonfuls of the doughnut mixture into the hot pan. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so. Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar. (Wait until the hot oil runs off the donut before dusting.)

Lavender Fairy Dust
Makes 1 cup

Ingredients

1 cup powdered sugar, white
2 tablespoons dried lavender flowers

Directions