March 2015
For those of you who value the sanctity of St. Patrick’s Day, i.e. the American St. Patrick’s Day of reappropriated Jameson, Guinness and general shenanigans, I have a donut for you! This donut will either nurse you to health if you partook in weekend revelries, or it will kick off your merriment if you hold the 17th to be the true day of commemoration. This is a “hair of the dog” donut, (though in an appealing, palatable way, I assure you). How did “dog hairs” come to cure hangovers?
In 1898, Ebenezer Cobham Brewer wrote in the Dictionary of Phrase and Fable: “In Scotland, it is a popular belief that a few hairs of the dog that bit you applied to the wound will prevent evil consequences. Applied to drinks, it means, if overnight you have indulged too freely, take a glass of the same wine within 24 hours to soothe the nerves. ‘If this dog do you bite, soon as out of your bed, take a hair of the tail the next day.'” To put this sentiment in Latin terms, similia similibus curantur (like cures like). To put this in St. Patrick’s Day terms, come 9 am, you may need to drink an Irish Coffee.
While we are reveling in booze and history, the Irish Coffee has a tiny tale of its own worth sharing. The original Irish coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick. Foynes’ port was the precursor to Shannon International Airport in the west of Ireland. The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers.
After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was “Irish coffee.” You can almost hear his authoritative accent cutting through the fog and mist while forcibly handing piping hot coffees to the weak Americans. He should have been a hero and a legend, but instead, we imbibe brunch after brunch without paying proper homage to this whiskey hero. Shame on us.
Inspired by the hair-of-the-dog qualities of an Irish Coffee, this powdered sugar donut hides a Jameson-laced, coffee custard, and it’s not for the faint of heart. The Jameson is added after the custard has cooked, so the alcohol content remains. Steer clear of kids, coworkers and bosses, and slip away on St. Patrick’s Day morning. Enjoy this boozy breakfast with a (spiked) coffee and cure what ails you (or brace yourself for what will ail you).
Happy March & Happy St. Patrick’s Day!
-Quelcy
p.s: I originally created this recipe for my friend Joanna’s blog Jojotastic, so be sure to head her way for some great content! Also, the featured Maidenhair Fern & Moss are available at Roxanne’s Dried Flowers.
Gluten Free Brown Rice Donuts with Irish Coffee Custard Filling
About This Recipe: The choice of organic brown rice flour means this donut is gluten-free and high in protein, iron, fiber and vitamin B. This recipe creates a very wet, sticky dough. It may look too deflated, but resist the urge to add more flour. Your donuts will puff up when fried. The cup of whiskey in the custard yields a very boozy flavor. Adjust according to your whiskey preferences. Make the custard first to allow enough cooling time.
Irish Coffee Custard Filling
Ingredients
1/2 cup organic raw cane sugar
6 Tablespoons organic brown rice flour
2 Tablespoons instant espresso powder
2 cups local, raw whole milk
5 large egg yolks (cage-free/organic)
Pinch of salt
2 Tablespoons (1/4 stick) organic unsalted butter
1 cup Irish Whiskey (such as Jameson)
3 teaspoons pure vanilla extract
For the Custard Filling
Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend.
Gradually add milk, whisking until smooth.
Whisk in yolks and salt.
Add butter.
Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes.
Remove from heat, and whisk in vanilla and whiskey. Top with a lid, and chill until cold, at least 4 hours and up to 2 days.
Brown Rice Flour Donuts
yield: about 9-10 donuts
Ingredients
2 packages (5 teaspoons) active dry yeast
2/3 cup homemade nut milk, room temperature
2 cups organic brown rice flour
1 1/2 cups organic arrowroot
1/3 cup organic raw cane sugar
2 teaspoons coarse salt
3 large eggs (cage-free/organic)
7 Tablespoons organic, unsalted butter, room temperature, cut into 6 to 8 pieces
Organic non-gmo safflower oil for frying
Organic powdered Sugar for coating
For the Donuts
In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute.
Add flour, arrowroot, sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more.
Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.) The dough will be very wet and sticky.
Lightly flour a baking sheet; set aside.
On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 donuts. Use the remaining dough to make donut holes by very lightly rolling into balls. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they’ve doubled in height and feel pillowy, 2 to 3 hours.
Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place donuts in the hot oil, taking care not to crowd them. Maintaining oil temperature, fry until golden brown on one side, about 1 minute; turn and continue frying on remaining side until golden, about 1 minute more.
Using a slotted metal spatula, transfer donuts to a cooling rack placed over a baking sheet (to catch oil) until cool enough to handle.
Dust each donut with powdered sugar.
Using the slender handle end of a spoon or a chopstick, create a hole in the side of each donut. Fill a small pastry bag, fitted with a medium round tip, with Irish Coffee Custard. Twist the top to seal the pastry bag. Carefully lift a donut, and insert just the pastry tip into the donut. Squeeze pastry bag until donut feels just full. Too much cream, and it will ooze, so you’ll know when to stop.