Recipes: Chef Shack Doughnuts

CHEF SHACK DOUGHNUTS Makes about 12 medium-sized doughnuts.

Note: From "The Food Truck Cookbook," by John T. Edge.

For spice mixture:

• 1 c. sugar

• 1 tbsp. ground cinnamon

• 1 tsp. freshly ground nutmeg

• 1 tsp. ground cardamom

• 1 tsp. sea salt

For doughnuts:

• 2 c. flour, plus extra for working dough

• 1/2 c. sugar

• 1 tbsp. baking powder

• 1 tsp. sea salt

• 2 tbsp. butter, melted

• 1/2 c. milk

• 1 egg, lightly beaten

• 2 quarts (8 c.) vegetable oil, for frying

Directions

To prepare spice mixture: In a large, wide bowl, combine 1 cup sugar, cinnamon, nutmeg, cardamom and 1 teaspoon salt; set aside.

To prepare doughnuts: In a large mixing bowl, sift together flour, 1/2 cup sugar, baking powder and 1 teaspoon salt. Stir in melted butter until just incorporated. Stir in milk and egg very gently.

Lightly flour a work space and a baking sheet. Flour your hands, then lightly knead dough in bowl. Turn dough out onto lightly floured work surface and pat dough into 1/4-inch thickness.

Dip a doughnut cutter into flour and cut out doughnut shapes, transferring cut doughnuts to floured baking sheet. Repeat with remaining dough, gathering scraps of dough together, patting them out again, dipping doughnut cutter in flour and cutting into doughnut shapes, until no more dough remains.

Heat oil in a deep fryer or Dutch oven over high heat, until a deep-fry thermometer attached to side of pot registers 375 degrees. Working in batches and being careful not to overcrowd the pot, carefully add doughnuts to hot oil. Cook until golden brown, about 3 minutes, turning them once. Using a slotted spoon, transfer doughnuts to a paper towel to drain, then toss them in spice mixture.

Nutrition information per doughnut:

Calories245Fat10 gSodium440 mgSaturated fat3 g

Carbohydrates35 gCalcium90 mg

Protein3 gCholesterol21 mgDietary fiber1 g

Diabetic exchanges per serving: 2 1/2 other carb, 2 fat.

FRENCH TOAST WITH PORK SAUSAGE AND SHAVED APPLES

Serves 4.

Note: From Chef Shack and adapted from "Food Trucks" by Heather Shouse (10 Speed Press, $20).

• 4 eggs

• 1 c. whole milk

• 3 tbsp. brown sugar

• 1 tsp. freshly grated nutmeg

• 1 tbsp. ground cinnamon

• 1 tsp. ground cardamom

• 1/4 tsp. vanilla extract

• Pinch of sea salt

• 12 slices multigrain bread, sliced 1/2-in. thick

• 4 pork sausage links, split down the middle but not severed

• Vegetable or canola oil for pan

• 2 tart-sweet apples (Pink Lady or similar variety), cored and cut into matchsticks or small slivers

• Real maple syrup

Directions

In a large mixing bowl, beat eggs. Add milk, brown sugar, nutmeg, cinnamon, cardamom, vanilla extract and salt, and stir well to combine. Soak bread slices in egg mixture until saturated.

In a griddle or frying pan over medium-high heat, brown sausages. While sausages are cooking, heat a lightly oiled griddle or frying pan to medium-high heat. Fry bread until both sides are deep brown.

Place 3 pieces French toast on a plate with 1 sausage link, top with apple slivers and drizzle with maple syrup. Repeat with remaining ingredients.

Nutrition information per serving of 3 slices without syrup:

Calories453Fat16 gSodium592 mgSaturated fat5 g

Carbohydrates57 gCalcium211 mg

Protein21 gCholesterol204 mgDietary fiber9 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 1 other carb, 2 medium-fat meat, 1 fat.