Donut Chicken Snackers with Coffee Sauce
Lavender cake donuts — Get these at Doughnut Plant while you can! Or you can buy cake donuts and coat them in your own powdered lavender sugar: grind 3 tablespoons of regular sugar with 1/4 to 1/2 teaspoon of lavender flowers in a coffee grinder for 10-20 seconds.
I made the donuts myself by tweaking a cinnamon cake donut recipe by Ina Garten, and then rolling them in fresh lavender sugar.
Breaded chicken patties — You can buy these pre-made or pre-cooked. I made my own with organic skinless chicken breasts, pounded thinner with a meat hammer, coated with beaten eggs and Ronnybrook drinkable peach yogurt, dredged in a spice-herb-flour mixture, and pan-fried in canola oil and a little butter.
Coffee dipping sauce — I reduced 1 cup of coffee — from whole beans roasted by my old employer, Willoughby’s Coffee, in Connecticut — with 1 cup ketchup, 1/2 cup red wine vinegar, 1/4 cup organic dark molasses, 1/4 cup organic Worcestershire sauce and a few dashes of cayenne pepper uncovered over medium high heat. It’s a thin sauce, so you can add cornstarch slurry to it to thicken it slightly, if you prefer.
Optional: Fresh Fresno chiles — Sliced thinly.
THE SANDWICH SURPRISEE:
Adventurer extraordinaire, Erik:
Since then, Erik has morphed into someone who could host his own Nat Geo show. Seriously: He raced wild horses across 1,000 kilometers of the Mongolia steppe for 10 days in 2012! You can check out his Facebook page here, where he’ll also be posting on this year’s Mongol Derby.
THE VERDICT: “I don’t usually like donuts, but this is awesome,” said Erik. “I want a straw for this coffee sauce. You could bottle and sell it.”
THE UPCOMING EPILOGUE: Erik is headed back to Mongolia in a couple months to ride reindeer with some of the 40 or so families left in the world who dare to mount them.
I mean … exclamation points!!!
Sandwich Surprise loves to surprise our friends!
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