LAMB BACON SALAD WITH BOURBON VINAIGRETTE
Ingredients
Serves 4
LAMB BACON:
4 lbs (2 kg) lamb belly ribs, boned and fat trimmed
1 x 250 ml can Tropical Red Bull
1 x 355 ml can tonic water
3½ tbsp (100 g) Thai yellow curry paste
2 tbsp (30 ml) Sambal Oelek
2 cups (500 g) raw brown sugar
2 cups (500 g) kosher salt
1 tbsp (15 ml) pink curing salt
2 tbsp (30 ml) turmeric
2 tbsp (30 ml) Ras al Hanout spice
2 tbsp (30 ml) curry powder
1 tbsp (15 ml) cayenne pepper
2 cups (500 ml) hickory, maple or oak chips, soaked and drained, plus extra if needed
CANDIED PECANS:
12 cups (3 L) oil (vegetable, peanut or corn oil)
2 lb (1 kg) pecan halves
1 lb (500 g) icing sugar
2 tbsp cayenne pepper
1 tbsp kosher salt
BOURBON VINAIGRETTE:
½ cup (125 ml) olive oil
¼ cup (60 ml) bourbon
¼ cup (60 ml) grapeseed oil
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
½ orange, zest only
1 pinch of salt
freshly ground black pepper
SALAD:
3 heads Belgian endive, separated into leaves
3 to 4 heads frisée lettuce, white parts only
6 large radishes, thinly sliced on a mandoline
1 bunch watercress, leaves only
1 fresh pear,,cored and sliced
½ cup (125 ml) candied pecan halves
¾ cup (175 ml) grated or crumbled gouda
Instructions
- To make LAMB BACON: In a bowl combine Red Bull, tonic water, curry paste and Sambal Oelek. Stir to blend. Roll lamb in mixture to thoroughly cover, then transfer lamb and sauce into a tightly covered plastic container. Refrigerate for 1 to 3 days.
- Once lamb has marinated for required time, combine sugar and remaining spices in a bowl. Stir to blend. Rinse off lamb and blot dry with paper towel. Completely coat with dry spice mixture and place seasoned lamb in a single layer in a container distributing any excess mixture underneath and on top of meat. Tightly seal and refrigerate for another 2 to 3 days.
- After 2 or 3 days, thoroughly rinse lamb in cold running water and blot dry with paper towel. Lamb is now ready to be smoked. If you do not have a smoker, lamb can be smoked on gas grill. Place soaked and drained wood chips in a disposable aluminum pan, remove grate from barbecue and place pan with chips in upper corner of the grill so it rests directly on heat source. Replace grate and preheat grill, covered, with all burners on high for 15 to 20 minutes. Then turn off middle burners and place lamb in a single layer on middle grate, away from heat. Close barbecue lid. Smoke lamb for about 2 hours at 220 F (105 C). Add a few more soaked wood chips to metal pan if needed. Keep a spray bottle with water handy in case wood chips flare up. Remove lamb and cool on a rack. Slice into thin strips like bacon and pan fry until cooked as desired. Refrigerate any extra uncooked lamb bacon for up to 4 or 5 days or freeze up to 1 month.
- To make CANDIED PECANS: Add oil to a large saucepan (should have at least half of pan volume left) or a home deep fryer heated to 350 F (180 C). Set aside. In another large saucepan filled half way with water, bring to rapid boil, add pecan halves and boil for 4 to 5 minutes. Remove from heat and strain water out then immediately place pecans in large mixing bowl and add icing sugar. Place nuts in wire drop basket, then place in oil and allow to fry for 5 minutes. Take pecans out and add to clean mixing bowl and toss with salt and cayenne (add slowly to avoid clumps). Place on an unlined aluminum baking sheet and allow to cool for at least 10 minutes before touching. They will be hot!
- Combine all BOURBON VINAIGRETTE ingredients in a bowl. Whisk to blend. Refrigerate in a tightly covered container up to several days. (Makes about 1¼ cups (300 ml) dressing and is only suitable for Lamb Bacon Salad.)
- Combine SALAD ingredients in a large bowl. Gently toss together with ½ cup (125 ml) Candied Pecans and the Bourbon Vinaigrette to lightly coat. Serve on individual salad plates with 4 or 5 crisp pieces of cooked Lamb Bacon on top.
Drink Pairings
JAZZED-UP ARCTIC BURGERS
Ingredients
Serves 4
14 g (½ oz) package dried mixed mushrooms
2 shallots, thinly sliced
2 tbsp (30 ml) olive oil
1 tsp (5 ml) brown sugar
1¼ lbs (625 g) ground muskox or elk
1 tbsp (15 ml) minced fresh sage leaves
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
4 large brioche or regular burger buns, toasted
oppings: cooked bacon, aged cheddar, lettuce, sliced avocado, sliced tomatoes and mayonnaise, as desired
Kicked-Up Grilled Corn, to serve (Separate Recipe)
Instructions
- Place dried mushroom in a small bowl with hot water and set aside to plump, about 10 minutes. This would be a good time to prep corn, if making. Factor in cooking time.
- Add thinly slice shallots to small frying pan with olive oil. Sprinkle with sugar and sauté over medium-low heat, stirring often until golden and soft. Transfer to a large bowl. Using a slotted spoon, lift plumped mushrooms from hot water to a cutting board. Reserve liquid. Blot mushrooms dry and coarsely chop. Add to shallots.
- Add ground muskox, minced sage, salt and pepper to shallots and mushrooms. Using hands, work mixture together until blended. Do not overwork meat or it will result in a tough burger. Add a little mushroom water to moisten, as desired. Shape into 4 even-sized patties about 4 or 5-in (10 or 12 cm) wide and ¾ to 1-in (2 to 2.5 cm) thick, about 5 oz (140 g) each. Let rest at room temperature while preheating grill.
- Preheat grill to medium and generously grease. Place burgers on grill and barbecue for about 7 or 8 minutes per side or until centre of meat registers 135 to 250 F (57 to 130 C) on a meat thermometer. Don’t press on burgers while cooking or they will become tough. Allow burgers to rest 5 minutes before assembling.
- Line bottom half of toasted buns with mayonnaise and lettuce, and layer on toppings of choice.
Drink Pairings
GRILLED BEEF TACOS WITH BERRY SALSA
Ingredients
Serves 4
1 tsp (5 ml) ground cinnamon
4 allspice berries, crushed
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) garlic powder
½ tsp (2 ml) crushed red pepper flakes
1 tbsp (15 ml) dark brown sugar
1½ tsp (7 ml) salt, plus extra
freshly ground pepper, to taste
1.5 lbs (750 g) hanger steak or skirt steak
1 tbsp (15 ml) unsalted butter
1 large Vidalia onion, thinly sliced
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) white wine vinegar
1 cup (250 ml) pilsner beer
1 cup (250 ml) fresh strawberries, sliced
1 cup (250 ml) fresh raspberries, cut in half
1 small yellow or red bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, thinly sliced
⅓ cup (75 ml) fresh cilantro, chopped
1 tbsp (15 ml) liquid honey
1 tsp (5 ml) lime zest
½ tsp (2 ml) lime juice
¾ cup (175 ml) shredded red cabbage
¾ cup (175 ml) shredded green cabbage
½ cup (125 ml) shredded radicchio
8 soft corn tortillas, about 8-in (20 cm)
¼ cup (60 ml) crumbled feta or blue cheese
Instructions
- In a small bowl, whisk cinnamon, allspice berries, nutmeg, garlic powder, pepper flakes, brown sugar, salt and a good pinch of pepper. Rub mixture over skirt steak, place steak in a bowl and refrigerate for at least 4 hours and up to 12 hours.
- Grease and preheat grill over medium-high heat.
- While grill warms, make caramelized onions. Melt butter in large frying pan over medium heat. Add onion and cook until softened, about 5 minutes. With a wooden spoon stir in granulated sugar, vinegar, beer and a pinch of salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Once liquid has been evaporated and onions are soft, transfer to a bowl and set aside.
- To make a berry salsa, in large bowl, toss together strawberries, raspberries, bell pepper, jalapeño, green onions, cilantro, honey, lime zest and juice, and salt to taste. Refrigerate until ready to use.
- Grill steak over direct heat for 3 to 5 minutes per side or until cooked as preferred. Remove from heat to cutting board to rest for 10 minutes.
- While steak is resting, toss together both cabbages and radicchio.
- When ready to serve, warm tortillas in a frying pan over medium heat, flipping once. Thinly slice steak against grain. Divide cabbage mixture among tortillas, top with sliced steak, caramelized onions, the berry salsa and a crumble of feta cheese. Serve immediately.
Drink Pairings
FRITTATENSUPPE
Ingredients
Serves 4 to 6
2 large eggs
½ cup (125 ml) whole milk
½ cup (125 ml) all-purpose flour
¼ tsp (1 ml) salt
½ tsp (2 ml) vegetable oil
6 cups (1.5 L) rich beef broth
1 cup (250 ml) cleaned oyster or white button mushrooms, coarsely chopped
3 tbsp (45 ml) finely chopped chives, for garnish
Instructions
- Whisk eggs and milk together in a bowl. Mix flour and salt together then stir into egg mixture, whisking until smooth.
- In a 10-in (25 cm) non-stick skillet, heat oil over medium heat. Pour in about 3 tbsp (45 ml) of the batter and quickly tilt skillet, swirling batter to coat bottom of pan. Cook crêpe until lightly browned, about 1 minute, then flip with a spatula and cook for about 15 to 20 seconds more. Transfer to a large plate. Repeat process with remaining batter, stacking crêpes as they are done. Allow crêpes to cool.
- In a saucepan, bring mushrooms and broth to a boil, then reduce heat to simmer 5 minutes or until mushrooms have softened.
- To serve, roll 2 to 3 crêpes at a time into tight cylinders and cut crosswise into thin ¼-in (.5 cm) slices. Divide among warm soup bowls, add hot broth and garnish with chopped chives.
Drink Pairings
GERMAN CHOCOLATE MACAROONS WITH DULCE DE LECHE
Ingredients
Serves 38 Macaroons
1 x 300 ml can sweetened condensed milk
5 ⅓ cups (1.3 L) unsweetened shredded coconut
¾ cup (175 ml) granulated sugar
¾ cup (175 ml) finely chopped pecans
⅓ cup (75 ml) all-purpose flour
½ tsp (2 ml) salt
5 egg whites
4 oz (125 g) milk chocolate
Instructions
- To make dulce de leche, place condensed milk in a double boiler and cook over medium heat for about 45 minutes, stirring occasionally, until thickened and golden. Remove from heat and cover to keep warm. Can be made ahead, refrigerated in a tightly covered container for up to a week. Simply reheat to soften.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine coconut, sugar, pecans, flour and salt. Stir to evenly mix. Beat egg whites in a bowl with an electric hand-held mixer just until foamy. Add to coconut mixture and stir in with a fork until well mixed.
- Using a large, round tablespoon or small ice cream scoop, roll into balls and gently press onto prepared baking sheet about 1-in (2.5 cm) apart. Bake in preheated oven for 20 minutes, or just until tops turn golden. Remove baking sheet with macaroons to a rack to cool.
- Melt chocolate in a small bowl over a saucepan with simmering water just until almost melted. Remove bowl with chocolate and stir to completely melt. Dip a fork into chocolate and drizzle in a zigzag fashion over cooled macaroons.
- Repeat with dulce de leche, drizzling in opposite direction in a zigzag. Cool macaroons until toppings have firmed. Store in a single layer in a container with a tight-fitting lid and refrigerate until ready to serve. Best eaten within a couple of days.
Drink Pairings
HALIBUT WITH A TRIO OF SAUCES
Ingredients
Serves 4
LEMON THYME VINAIGRETTE:
2 tbsp (30 ml) fresh lemon juice
¼ tsp (1 ml) each of salt and pepper
1 tsp (5 ml) lemon zest
2 garlic cloves, cut in half
3 tbsp (45 ml) olive oil
1 tsp (5 ml) finely chopped fresh thyme
10 caperberries, coarsely chopped
1 tbsp (15 ml) capers, drained
SAUTÉED CHERRY TOMATO SAUCE:
2 tbsp (30 ml) olive oil
1 cup (250 ml) finely diced sweet onion
2 tsp (10 ml) minced garlic
2 cups (500 ml) cherry tomatoes, halved through stem
kosher salt and fresh ground black pepper, to taste
kosher salt and fresh ground black pepper, to taste
OLIVE SAUCE:
½ cup (125 ml) olive oil
10 oz (300 g) black olives, pitted and finely chopped
2 anchovies, finely chopped
3 tbsp (45 ml) capers, coarsely chopped
3 garlic cloves, peeled and finely chopped
pepper, to taste (olives and anchovies are salted, so additional salt not required)
HALIBUT:
4 x 6 oz (180 g) fresh halibut fillets
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) olive oil, for frying
Instructions
- Prepare all 3 sauces (or as preferred) before cooking Halibut. If making side dishes, factor in prep and baking time.
- To make LEMON THYME VINAIGRETTE: In a small bowl, combine lemon juice, salt, pepper, lemon zest and halved garlic. Whisk in olive oil, add thyme, then remove garlic halves and set vinaigrette aside. Taste and adjust seasonings. In a separate bowl, add 1 tbsp (15 ml) of prepared vinaigrette and mix in caperberries and capers. Set vinaigrette and capers aside. When ready to serve, spoon some caperberries and capers mixture over fish and drizzle with Lemon Thyme Vinaigrette.
- To make SAUTÉED CHERRY TOMATO SAUCE: Heat olive oil in a medium-sized frying pan. Add onion and sauté over medium-low heat for 5 minutes, stirring occasionally, until tender. Add minced garlic and sauté for 1 more minute. Stir in tomatoes, salt and pepper to taste. Cook over mediumlow heat for 10 to 15 minutes, stirring occasionally, until liquid evaporates. Remove from heat and stir in basil.
- To make OLIVE SAUCE: Heat olive oil in a small saucepan. When hot, add olives, anchovies, capers and chopped garlic cloves. Stir and cook for 4 to 5 minutes, then remove from heat. Set aside.
- Season halibut on both sides with salt and pepper. Heat a heavy-bottomed frying pan over medium heat. Add oil and heat for 1 minute. Add fish, top-side down, and cook until golden-tinged. Then flip and cook until internal temperature reaches 125 to 130 F (52 to 54 C).
- Place halibut on warm plates and garnish with fresh sauces.
Drink Pairings
GRILLED AVOCADO WITH CHICKPEAS AND TAHINI DRESSING
Ingredients
Serves 6
TAHINI DRESSING:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) each, tamari soy sauce and fresh lemon juice
2 tbsp (30 ml) water, plus extra, if needed
1 garlic clove, smashed and minced
1 tsp (5 ml) peeled and grated ginger root
freshly ground black pepper, to taste
STUFFED AVOCADOS:
1 x 14 oz (398 ml) can chickpeas
2 tbsp + 1 tbsp (45 ml) grape seed oil
½ tsp (2 ml) smoked paprika
salt and pepper, to taste
½ cup (125 ml) very finely diced unpeeled English cucumber
½ cup (125 ml) quartered cherry tomatoes
3 avocados
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Place all TAHINI DRESSING ingredients in a small blender and whirl until smooth and creamy. Add a little more water, if needed to make it pourable. Transfer to a squeeze tube and refrigerate until ready to use. Can be refrigerated for several days.
- Preheat barbecue to about 375 F (190 C). Rinse and drain chickpeas, pat dry with paper toweling. Slip off any papery skins, if desired. Transfer chickpeas to a bowl and toss with grape seed oil. Dust with smoked paprika, salt and pepper. Place in a grill basket or on a small baking tray, spreading out to an even thickness. Grill for about 15 minutes, stirring often, until chickpeas are golden and lightly crisped. Remove and transfer to a bowl to cool.
- When chickpeas are cooled, gently toss together with finely diced cucumber and tomatoes in a bowl. Set aside. Can be made ahead and refrigerated.
- Cut avocados in half and remove pits. Brush with extra-virgin olive oil. Place cut-side down on grill and cook until nice grill marks form, about 2 minutes. Give Tahini Dressing a quick shake and drizzle sauce over top of avocados and chickpeas. Serve immediately.
Drink Pairings
FRESH MELON AND GRILLED PRAWN SALAD
Ingredients
Serves 4 to 6
2 tbsp (30 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) Dijon mustard, divided
½ lemon, juice
2 tsp (10 ml) lemon zest
1 minced garlic glove
salt and freshly ground pepper
1 lb (500 g) large prawns (21/25 size), peeled, deveined, tails left intact
1 tin canned hearts of palm, drained and patted dry
2 tbsp (30 ml) champagne vinegar
1 tbsp (15 ml) finely minced shallot
1 tbsp (15 ml) honey
2 bunches fresh watercress, rinsed, trimmed tough stalks and dried well
1 basket heirloom cherry tomatoes, halved
8 to 10 basil leaves, finely julienned
small handful mint leaves
2 cups (500 ml) ½-inch (1.25 cm) diced watermelon
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat barbecue to medium-high.
- Whisk in a medium bowl, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) mustard, lemon juice and zest, minced garlic, salt and pepper. Add prawns and toss well to coat. Let marinate for about 10 to 15 minutes.
- Thread the prawns onto metal skewers. Toss the hearts of palm with a bit of olive oil and season with salt and pepper. Grill the prawns and hearts of palm, turning once, until they have nice grill marks and the prawns are just cooked through, about 2 minutes each side. When cool enough to handle, halve the hearts of palm lengthwise, then cut crosswise into thirds on the bias. Remove prawn from skewers.
- In a small bowl whisk the remaining 1 tsp (5 ml) mustard with the vinegar, shallot, honey and remaining 3 tbsp (45 ml) extra-virgin olive oil. Season with salt and pepper.
- In a large salad bowl, toss the watercress, basil and mint leaves with a light drizzle of the vinaigrette just to coat. Place on platter or divide amongst chilled serving plates. Sprinkle with diced watermelon and cherry tomatoes halves. Drizzle lightly with vinaigrette. Garnish with grilled hearts of palm, prawns and crumbled feta.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.
Drink Pairings
LEMON GINGER SUFGANIYOT
Ingredients
Serves 8 to 10
3 large eggs, divided
1¾ cup (425 ml) granulated sugar, divided
5 tbsp (75 ml) unsalted butter, at room temperature
¾ tsp (4 ml) salt
5½ cups (1.375 L) all-purpose flour, divided
¾ cup (175 ml) finely chopped crystalized ginger
2 tsp (10 ml) finely grated lemon zest
4½ tsp (22 ml) quick-rising yeast
1 cup (250 ml) hot water
⅓ cup (75 ml) evaporated milk
2 tsp (10 ml) vanilla extract
1½ tsp (7 ml) ground ginger
BRANDY CHOCOLATE SAUCE:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) brandy
1 tbsp (15 ml) brown sugar
10 oz (300 g) bittersweet chocolate
Instructions
- Mix 1 egg, ¾ cup (175 ml) sugar, butter and salt until blended. Add 5 cups (1.25 L) flour, crystalized ginger, lemon zest and yeast. Mix on low speed for 1 minute. Add hot water, milk and vanilla and stir until well blended. Add remaining eggs and flour. Stir until dough is smooth, slightly sticky and begins to come away from sides of bowl. Add more flour 1 tbsp (15 ml) at a time if dough is very sticky. Cover bowl with plastic wrap and a kitchen towel. Let dough rise until almost doubled in volume, about 2 hours.
- Punch down dough and cut into two equal pieces. Working with one piece at a time, roll on a lightly floured work surface into a 12x16-in (30 cm x 40 cm) rectangle. Using a 1½ -in (2.75 cm) round cookie cutter, cut as many circles as possible. Repeat with remaining dough.
- Preheat oil in a deep fryer until 340 F (170 C) registers on a deep fry thermometer. Line a baking tray with paper towel and set aside.
- In a medium bowl, whisk together remaining sugar and ground ginger until well combined. Set aside.
- Fry 8 to 10 rounds of dough at a time until puffed and golden brown, turning once, about 2 minutes total. Transfer doughnuts to paper towel-lined tray to drain. Roll warm doughnuts in sugar mixture and set aside.
- Fit a piping bag with a small star piping tip and fill with Brandy Chocolate Sauce. Pipe sauce into each doughnut. Serve warm. Alternatively, Brandy Chocolate Sauce may be served as a dip.
- BRANDY CHOCOLATE SAUCE: Bring cream, brandy and brown sugar just to a boil over medium-high heat. Remove from heat and add chocolate. Let stand 2 minutes before whisking. Once chocolate has been well incorporated, set aside. Sauce may be made up to 5 days in advance. Warm over low heat until pourable before serving.