By Ellen Brown
From massive chains like Dunkin’ Donuts and Krispy Kreme to mom-and-pop outlets around the nation, donuts are America’s favourite deal with. In Donut country, Ellen Brown travels around the usa learning the a hundred best-loved, artisan donut retailers. There are confirmed associations, like Kane’s Donuts or Beiler’s Donuts and Salads, that have been serving generations of hungry buyers. besides those vintage outlets are avant-garde surprises like Voodoo Donuts, with their bacon-topped delights, and Waffle Café, inventor of the Wonut, a combination among a waffle and a donut.
Divided via area and organized alphabetically by way of country, Donut country will delve into the background of donuts, profile a hundred hand-made donut outlets, and supply 40 mouth-watering recipes, deliciously illustrated with full-color pictures all through.
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Additional resources for Donut Nation: America's Coast-to-Coast Obsession
MAKES 4 SERVINGS 1 tablespoon extra-virgin olive oil % ounce (dry weight) jarred black truffles (about 2 small), drained, finely chopped or grated 1 large clove garlic, finely chopped 1/2 teaspoon fresh lemon juice or to taste Salt and freshly ground black pepper, to taste Spoon 2 to 3 teaspoons evenly over each piece of bread and serve at room temperature. About 8 (¥2"inch-thick) slices baguette or 4 (¥2"inch-thick) slices Italian bread or Advance Preparation The topping can be covered and refrigerated for up to one day.
Advance Preparation The cooled olives can be covered and refrigerated for up to three days. Bring to room temperature before serving. PER SERVING Calories 98 • Protein 19 • Total Fat 9g • Saturated Fat 19 • Cholesterol Omg • Carbohydrate 5g • Dietary Fiber og • Sodium 399mg 2 large cloves garlic, chopped 1 teaspoon Dijon mustard 'I:z teaspoon herbes de Provence or 'I:z teaspoon dried rosemary Freshly ground black pepper Toasted baguette rounds ~ Combine the olives, capers, oil, brandy (if using), garlic, mustard, herbes de Provence, and pepper to taste in a food processor fitted with the metal blade or in a blender.
It also makes a delicious side dish or first course tossed with couscous or rice. MAKES 6 TO 8 SERVINGS Cook's Tip Peeling Pearl Onions For easy peeling, drop % pound pearl onions, peeled (see Cook's Tip opposite) the onions in boiling water for 2 to 3 minutes, depending upon size. Drain and rinse under 4 medium carrots (about % pound), peeled, cold running water. Cut the root ends, then cut crosswise into %-inch-thick slices squeeze each onion gently toward the root end 2 (about 6-ounce) zucchini, unpeeled, cut until the onion slips out.