Farm Share Friday: Fresh Strawberry Doughnut Glaze

I don’t know about you, but I am ALL about strawberries these days. And who wouldn’t be when they’re so easy to grow and seem to be all that’s on the shelves of the supermarkets and farmer’s markets these days?

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Between what was in my local farm share from Cider Hill and what my son picked in the backyard, we’re going to have a lot of these delicious red berries to use up in the next month. And I am ready for the challenge.

There’s nothing better than fresh picked


What a great haul this week!


Fresh from our garden

So enter today’s Farm Share Friday recipe. After watching this week’s episode of MasterChef (which was all about doughnuts), I thought I would start my strawberry challenge by making a delicious glaze. Won’t you join me in making some mouthwatering, strawberry-glazed doughnuts? You won’t be sorry with this recipe.

Strawberry Glaze
Excerpted from Homemade Doughnuts by Kamal Grant of Sublime Doughnuts

This recipe is a good way to enhance the flavor of fresh strawberries year-round. For example, when you buy strawberries in the wintertime, they are often a bit sour, and not at their peak flavor. Dipping your strawberries in this glaze can bring out the strawberry’s natural sweetness at any time of year.

2/3 cup (160 ml) water
2 pounds (908 g) fresh strawberries, stems removed
1/2 cup (100 g) sugar
2 teaspoons (10 ml) lemon juice
1 tablespoon (8 g) cornstarch
3 tablespoons (45 ml) cold water

Combine the 2/3 cup (160 ml) water, strawberries, sugar, and lemon juice in a large, heavy-bottomed saucepan. Bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for up to 10 minutes, stirring occasionally. As the strawberries soften, use a wooden spoon to break them into pieces to release their flavor. Remove from the heat.

Using a strainer, pour the liquid into a bowl, pressing the juices through the strainer with a wooden spoon. Discard the solids, and return the liquid to the pan over low heat.

Meanwhile, whisk the cornstarch with the cold water in a small bowl. Pour into the simmering liquid. Increase the heat to high, and continue to whisk the mixture until it thickens into a glaze, 3 to 5 minutes. Remove the glaze from the heat, and pour into a separate bowl to cool. Once the glaze has reached room temperature, place in the refrigerator to chill.

After the doughnuts are cool, submerge half of the doughnut in the glaze, turn over, and repeat on the other side. Allow to drip dry.

Yield: Makes 2 cups (470 ml)

Homemade Doughnuts Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen

There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.

Inside you’ll find:

  • The doughnut-making techniques you’ll need to master: rolling the dough, cutting, hand shaping, frying, and more
  • Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit-style doughnuts, and pie crusts to fry
  • Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze
  • Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade, and Bourbon
  • Inspired fillings, including Apple Butter, Blueberry, Coffee Custard, and Lemon Curd
  • Accoutrements to put your doughnuts over the top: Almonds, Balsamic Vinegar Reduction, Candied Bacon, and more
Doughnuts aren’t just for special occasions, boardwalks, or carnivals: they’re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.