Our last supper club was hosted at Dave and Pepper’s, who conveniently live right behind us! They created a Mexican food theme for their supper club, which I thought was such a great idea! The hosts grilled up tons of steak to make fajitas. They had all of the toppings done as well, including freshly cut up salsa. Everyone brought sides, such as a corn casserole, guacamole and chips, and taquitos. For dessert, I had a difficult time thinking of something festive, but in the end decided to make my take on Churros. Typically Churros are a fried piece of dough (usually choux dough), but because I don’t have a deep fryer (YET!), I decided to make baked cinnamon sugar donuts.
It was slow going because I only have one donut pan that holds six donuts, so there was a lot of waiting around time. Once the donuts came out of the oven, I dunked them in melted butter and then dipped them in a bowl filled with cinnamon sugar. I’m not one to brag, but these donuts were awesome! I ate two before supper club (and then proceeded to feel sick most of the evening, but it was totally worth it!).
I had intended to make vanilla ice cream to accompany the donuts. I did make the base for the ice cream, but just as I was going to spin it, I realized that my ice cream maker part that is supposed to be frozen in advance was hidden away in a cabinet and not frozen at all. I still tried to make it work, but the ice cream was soupy, so I poured a little into a bowl and served it as a Crème Anglaise sauce to dip the donuts in – not that they needed it.
The donuts surprisingly kept well at room temperature, and I had two more for breakfast the next day – clearly I did not learn my lesson from the night before!