Season of sweets: donuts and nog.
The doughnut recipe came from my most favorite cookbook, EVER, called Prairie Cooks, which I found in a little shop in Medora, North Dakota. Smultboller is the Norwegian name for these quick, but magical doughnuts. The cardamom is key.
The eggnog is cooked, and I thin it quite a bit, as thin but flavorful nog is my personal preference.
Smultboller
2 eggs
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
Lightly flavored oil for frying (vegetable, canola, etc)
Cinnamon sugar or powdered sugar, for dipping
Combine flour, baking soda, baking powder, salt, and cardamom. In separate bowl, beat eggs, sugar, and vanilla until mixture is thick and pale. Beat in the sour cream. Quickly add the dry ingredients mixture to the sour cream mixture, but only until just combined. Turn dough onto a lightly floured surface. Roll dough out to about 1/2 inch thickness. Cut 3 inch diameter circles, with 1 1/4 inch centers cut out. Cut as many rounds as possible, then gather the scraps together and re-roll the dough.
Heat oil over medium low heat (about a 4 on a scale of 10), to 375˚F. Fry about 1 1/2 to 2 minutes on each side or until golden brown, adjusting heat as necessary. Remove doughnuts from oil with a slotted spoon and drop in sugar of choice to coat. Serve warm or at room temperature.
Eggnog:
| Wash 6 large eggs. | ||||||
| Beat eggs with 1/4 cup sugar. | ||||||
| Add 2 cups whole milk and cook over low heat, stirring constantly until 160˚F. Let the eggnog rest 5 minutes, then stir in: | ||||||
| 3 cups 2% milk | ||||||
| 1 tsp. vanilla extract | ||||||
| 1/8 tsp. fresh ground nutmeg Serve chilled. | ||||||
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