Month: November 2020

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An ode to apple cider donuts

Apple cider donuts

Growing up in the Midwest, I never really had apple cider. I suppose we had “fall vibes,” but I never really experienced apple picking and orchard culture until I moved to New York.

After transplanting to NYC, I began the annual trek to the orchards in Westchester County and farther north, during which we filled mesh bags with apples because, well, we drove over an hour and paid to do so. While it was fun, I wasn’t feeling the same joy as my peers.

A few years later, I moved to the northern suburbs of NYC, and as part of the move, became familiar with Stew Leonard’s, a grocery store chain in CT, NY and NJ. There, I experienced apple cider donuts for the first time. At Stew’s, they make their apple cider donuts in the stores and in front of customers, and you used to be able to snag a tasty free sample (a true pre-COVID joy).

Stew’s famously does the apple cider donut to perfection – it’s a classic cinnamon sugar donut using fresh apple cider (that they also make) in the batter. The perfect specimen stays light with strong apple flavor throughout, but it’s a delicate balance – too little cider and you can’t differentiate the output from a cinnamon sugar; too much and the resulting donut is way too wet, and the sugar coating gets clumpy.

While the major chains like Dunkin’ have tried to produce apple cider donuts, they rarely stand out because they’re just not fresh enough. My favorites are local offerings like Stew’s and orchard offerings like those at Outhouse Orchards in North Salem, NY. Most farmers’ markets in the suburbs also feature some local bakery or orchard selling their take on the apple cider donut, usually in a wonderfully greasy paper bag.

Apple cider donuts from Wright’s Farm, Gardiner, NY

Now, many years later, my fall trips to the NY orchards are much more fulfilling. While I still fill the mesh bag with apples, I also hunt down and try each spot’s take on the apple cider donut. Some are great, some are meh, but the fall donut vibes are always worth it.

Cover image: Apple cider donuts from Outhouse Orchards in North Salem, NY

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Fall favorites from Peter Pan

When Autumn hits full swing in the North East, I love to take trips out of the city to get a little break from the concrete and steel and enjoy nature. I love to partake in viewing the changing leaves, picking apples, getting lost in corn mazes, and hitting up farm stands for the freshest seasonal treats. It’s been a little more difficult to make casual trips this year, so when my cravings hit, I made my way to Peter Pan in Greenpoint to snag some local, Fall favorites.

I’ve mentioned several times, but Peter Pan’s classic, no frills approach is always part of their charm and when it comes to Fall favorites, this might be where they’re at their best. Classic flavors always line the shelves at the Greenpoint landmark such as Marble Crullers, Red Velvet, Boston Creme, traditional glazed, as well other frosted standards covered in sprinkles. Still, arriving in this time of year and seeing Pumpkin, Apple Cider, and Apple Fritter gives such a sugar rush of excitement.

Pumpkin and Apple Cider are two of their most basic donuts and in appearance, there isn’t anything all that special about them. However, it becomes clear upon first bite just how intoxicating these two creations can be and how flavor can really sum up the season. Apple Fritter isn’t as much a seasonal exclusive, but still fits right in with the overall vibe. The Pumpkin and Apple Cider are traditional cake donuts, deep fried, and covered in a sugary glaze. Each bite is intensely sweet, but not overpowering, and deeply satisfying. The fritter is a bit larger in overall volume with chunks of apples directly in the dough. The cinnamon sugar inside forming a perfectly gooey glob of goodness. As winter looms and global conditions spark concern, donuts are often my go-to distraction. A sweet relief, delicious distraction, and enjoyable escape. A perfect tasting to celebrate the season.