Chef's Quick Tip:Apple cider donuts

This week, Chef Genee Habansky from Herbaceous Catering, shows Tina Redwine how to make comfort food at home.

News 12 Staff

Apr 21, 2020, 3:05 PM

Updated 1,459 days ago


This week, Chef Genee Habansky from Herbaceous Catering, shows Tina Redwine how to make comfort food at home. 
Baked Apple Cider Donuts
1 & ½ cups apple cider
cooking spray
2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
2 tablespoon melted butter
1 egg
½ cup brown sugar
½ cup white sugar
½ cup milk
tsp vanilla
1 cup sugar
tsp cinnamon
6 tablespoons butter melted
Preheat the oven to 350. Spray a donut pan with cooking spray]
On the stove top, start by reducing your apple cider. In a heavy bottomed sauce cook your apple cider on medium low heat for 20 minutes. Checking after ten to make sure its reducing ok. You want to reduce it to ½ cup
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon & salt. Set aside
In a separate bowl whisk together both sugars, melted butter, egg, milk & vanilla. Add your dry ingredients & cider reduction, whisk until fully incorporated
Spoon or pipe into donut mold tin. Bake 10 minutes. Let cool in pan for 2 minutes.
Topping- melt remaining butter on the stove top, mix together sugar & cinnamon. Dip each donut into butter & then into sugar mix. ENJOY!
Herbaceous Catering was born from a simple love of food. We then take that love and spread it to our local farmers to ensure the highest quality ingredients from all over Connecticut. We create custom menus for our clients to guarantee a menu that is perfectly designed for their palletes & parties. We are well versed in food allergies, so making a beautiful meal that is gluten free & or vegan is not a problem. There is above & beyond so much love that goes into our food. It starts at seed, then to harvest, then from our kitchen to your table.
We are a scratch kitchen, this means that nothing processed or pre packaged comes across our cutting board. We do everything from curing our own meats, to cheese making, to making gourmet ice creams. Having us be your private chef is an experience you wont be able to get anywhere else. The menu is always fresh, fusing only the best local & seasonal produce with big flavors. We draw inspiration from the culinary histories & traditions we have inherited from our familes. We are devouted to personalized menu that is ambitious and imaginative to fit your specific pallete. And of course our food is always delicious.
Genee Habansky has been cooking for her loved ones for a long time. She started her career at The Natural Gourmet Institute studying healthful and healing cuisine. Once graduated, she began to intern under Jon Vaast at The Dressing Room in Westport, CT. This developed into a deep love for seasonal and local cuisine. Other restaurants she’s worked in include Paganos Seafood, Heirloom, Walrus + Carpenter and Centro. Through this time, she developed skills in both front and back of the house
Chef Genee Habansky

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