Monday, May 28, 2018

Magazine Monday #22: Grilled Doughnuts with Strawberry Basil Dip & Mint Julep Dip


I'm confused by this recipe.

It sounded good.  (OK...it sounded interesting.)  Grilled donuts?  Good.  (Maybe?)  Strawberry dip?  Good.  Mint Julep dip (complete with bourbon)?  Good!

But I can't really get behind it.

I'd love for some people to try this and let me know if it's just me being disappointed in this, that it's actually delicious.

I was just...very disappointed.

I'm giving you the recipe anyway.

I just...I don't know.

Please try this and let me know if I'm crazy.


Grilled Doughnuts with Strawberry Basil Dip & Mint Julep Dip
Makes 8 donuts


Ingredients


8 glazed doughnuts
1 batch Strawberry Basil Dip
1 batch Mint Julep Dip

Strawberry Basil Dip
6 oz. (1 1/4 cup) strawberries, hulled
4 oz. (1/4 cup) cream cheese, softened
3 Tbsp. honey
1 Tbsp. packed basil leaves

Mint Julep Dip
6 Tbsp. sugar
1 Tbsp. packed mint leaves
6 oz. (3/4 cup) cream cheese, softened
1/4 cup milk (I used almond milk)
2 Tbsp. bourbon


To make the Strawbery Basil Dip:  In a blender, combine strawberries, cream cheese, and honey.  Blend until smooth, scraping sides of the blender as necessary.  Add basil, and pulse until just chopped.

To make the Mint Julep Dip:  Combine the sugar and mint in a bowl and mash until fragrant.  

In a blender, combine sugar mixture, cream cheese, milk, and bourbon until smooth, scraping sides of the blender as necessary.

To grill the doughnuts:  Heat a charcoal or gas grill to medium, or heat a grill pan on the stove over medium heat. 

Coat doughnuts in olive oil (or nonstick cooking spray).  Grill doughnuts until lightly browned, 30 to 60 seconds on each side.

Serve with Strawberry Basil Dip and Mint Julep Dip.

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