Apple cider doughnuts
On autumn weekends the orchards of Vermont, New Hampshire and the Hudson Valley fry cider doughnuts by the hundred for families who come to pick apples. Fresh, cloudy apple cider (unfiltered apple juice, not the alcoholic kind) is boiled down to a syrup so the tender cake doughnut tastes of apple, then rolled hot in cinnamon sugar. Chef's tip: keep the oil at 180 °C with a thermometer; cooler oil makes greasy doughnuts and hotter oil burns them before the middle cooks.



