Brie Stuffed Puff Pastry Donuts


These are wonky donuts. I used the rim of a cocktail shaker and a fluted champagne glass to cut the there is that. But! Where there are wonky donuts there are bound to be whimsical donut holes, or "munchkins" if you please. These kids are decadent and disarming. I was mightily pleased when one diner shared that he was really confused, but he liked it. Donuts stuffed with brie cheese and topped with a fig and honey mustard glaze are confusing, in the best way possible. Savory and sweet meet in triumphant accord, and I am saved from having to make a decision between the oozy omelet or the stuffed french toast.  My guru Joy really deserves all the credit here, I just changed the cheese and added some fruit. Golden and flakey crunch, creamy and gooey center. I feel faint.


In New York City folks like to brunch. Even if it means packing a small bag of provisions and waiting in line for hours to get a table, people continue to brunch with vigor. I too am obsessed with brunch but on my own terms and turf. Despite a slew of snarky articles that take a jab at trendy brunch-goers, brunch is not a passing fancy. Who doesn't want to sit around in the sunshine with friends sharing bagels, eggs, and generous amount of champagne? This is why I have more quick and delicious recipes for your brunch back pocket. When the sudden desire for a Sunday feast strikes, we will be ready.


Have you ever made a sweet panzanella?  For this version I bought a stunning loaf of sourdough bread and tossed it in butter, brown sugar, maple syrup, and a hint of lemon juice. After baking in the oven at 350 degrees for a bit, the cubes of bread are golden brown and slightly caramelized. Crunchy outside soft within, they are ready to soak up some good berry juice. I toss the bread cubes with berries, toasted nuts, and whip up some cream to serve along side. Parfait! And perfectly easy.


Next up...gravy baby! Chorizo Sausage Gravy. I usually pair this with my buttery biscuits but I didn't want to overwhelm my brunchettes with another carb. Puff pastry donuts kind of tip the scales. This is a traditional sausage gravy except for the addition of chorizo and some red peppers and spice. Gumbo style if you can dig it.


2 links or 1/4 pound hot chorizo sausage ( I get mine from Brooklyn Larder) 2 Tablespoons butter 2 Tablespoons flour 1 red pepper, diced 1 red onion, diced 1 bay leaf 1/4 teaspoon cayenne 1 1/2 cup whole milk salt and black pepper to taste a hearty handful of cilantro and a dusting of smoked paprika

1. Add 1 tablespoon of oil to a pan and saute diced onion and diced red bell pepper until tender. Adding a pinch of salt and cayenne pepper. Remove from place and put aside in a small bowl. remove bay lead before adding to gravy.

2. Warm butter in skillet and cook chorizo until brown. With a slotted spatula, remove chorizo from the skillet and put aside. Drain the oil from the pan reserving 2 tablespoons in the skillet.Combine the oil in the pan with the flour while continuously stirring. Cook on medium low for a couple of minutes until a roux is formed. Add milk slowly to skillet and mix with the roux using either a whisk or wooden spoon (be sure to work out any lumbs). Turn heat to low and continue stirring until mixture is thickened. You want a thick and creamy gravy.

3. Stir in the chorizo, gumbo mixture, cilantro, and add salt, black pepper, and chipotle powder to taste. If gravy is too thick for your taste, you can thin it by adding more milk. Add to sliced biscuit and hearty smothering of jam! Or just put some on your tater tots and eggs.


Guacamole is a must at my brunch. Then again, it usually is a must at every meal for me.


Let's roll some donuts!

Puff Pastry Donuts with Brie Cheese

1 package of Dufour Puff Pastry

1 hardy wedge of soft brie cheese

1/2 cup fig preserves

1-2 Tablespoons of Dijon Mustard

Dash of cream

Canola oil for frying and a thermometer if you have one

1. Roll out your puff pastry, keeping it to the shape of the rectangle it is in when you unfold it. It should be thin but not too thin as to break. Remember to flour your work surface and your rolling pin.We are going to fold it over some strategically placed brie cheese.



2. Cut 1/2 inch thick slices of brie and place it three across the rolled out dough. After making about four rows of cheese you will begin to fold the dough lengthwise over the cheese rows. Observe above! After the folding is finished, roll again. Be careful not to break the dough and roll to about 1/2 inch. Cut donut rounds with a biscuit cutter and smaller round. Or use what you have on hand. I can vouch for the cocktail shaker and champagne glass. Place rounds on tray and heat the oil to 350 degrees. Fry donuts and holes. Top with the fig, mustard, and dash of cream mixture. Consume with friends and champagne.


I am very excited to announce a new video project that is in the cutting room. Is that what the video kids say these days? In any case, I hope to have a video of me making some spring pizza to share with you. We just filmed this afternoon and I just finished a slice of pizza. Heaven on earth y'all. I better get to work, I've never edited a video before! Maybe I will just have to whip up another brunch tomorrow to get through it...

Until soon my dear feasters!