Happy Hour: Spiked Apple Cider and Donuts

Nothing says FALL like apple cider and donuts. Yummy!

SPIKED APPLE CIDER
8 servings

INGREDIENTS
2 quarts apple cider
1 cup apple brandy
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground cardamom
1 teaspoon curry powder

DIRECTIONS
In a large pot, combine all the ingredients over high heat and bring to a simmer. Lower the heat and keep warm. To serve, strain through a fine mesh sieve into a heatproof pitcher and pour into mugs.

CIDER DOUGHNUTS
Makes 2 1/2 dozen

INGREDIENTS

1 1/2 cups flour, plus more for rolling 1/2 cup sugar 2 tablespoons powdered buttermilk 2 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/8 teaspoon ground cloves

1/2 teaspoon salt 1/2 cup apple cider 1 egg, beaten 2 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract Vegetable shortening or oil, for frying (approximately 2 quarts)

1. In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin pie spice, baking powder, cloves and salt. Make a well in the center. Stir the cider, egg, butter and vanilla into the dry ingredients until well blended. Refrigerate half of the batter.
2. In a large, deep skillet or a deep fryer, heat the shortening until rippling but not smoking, or until a deep-fat thermometer registers 360º.
3. While the oil heats, using a teaspoon, form the dough into 15 one-inch pieces and roll the pieces into balls with lightly floured palms. Working in 2 batches, fry the balls until deep brown all over, 2 to 3 minutes. Using a slotted spoon, transfer the doughnut holes to paper towels to drain. Repeat with the refrigerated batter. Serve warm.

Picture: Susie Cushner,
Recipes: Rachel Ray Magazine