Five Spice Plum Sauce

A savory, sweet, and spicy condiment to preserve that's perfect for when you've got plenty of fruit, but you don't need another jar of jam.

Special equipment: a boiling water canner, a jar lifter, a food mill

Ingredients

serves 5 12-ounce jars, active time 1 1/2 hours, total time 2 1/2 hours

• 4 pounds plums, pitted and chopped
• 1 large onion, chopped
• 2-3 inch chunk of fresh ginger, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2-4 chili peppers (hot), stemmed and chopped
• 2 cups red wine or apple cider vinegar
• 1 cup water
• 1 cup brown sugar, packed
• 1/3 cup soy sauce
• 1 whole (3-4 inch) cinnamon stick
• 4 whole star anise pods
• 1 teaspoon sichuan peppercorn
• 1/2 teaspoon whole fennel seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon whole black peppercorns

Procedures

1. Prepare boiling water canner and sterilize 5 12-ounce jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids, and rings to sit in hot water until you need them.
   
2. In a heavy-bottomed, non-reactive pot, bring plums, water, onion, garlic, ginger, and chili peppers to a boil and then reduce to a simmer.
   
3. Add to plum mixture sugar, vinegar, spices, and soy sauce and continue to simmer until plums are falling apart and the mixture is quite soft, about 20 minutes.
   
4. Remove cinnamon stick and pass mixture through a food mill in batches into another non-reactive saucepan.
   
5. Return the mixture to a boil, reduce to a simmer and cook until the texture is pulpy and saucy.
   
6. Remove from heat and ladle into prepared jars, leaving a half inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
7. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
8. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
9. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Pumpkin Spice Ice Cream

Special equipment

ice cream maker

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped
• 3/4 cup dark brown sugar
• 8 egg yolks
• 1 cup pumpkin purée
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (see note above)
• 1 teaspoon bourbon
• Kosher salt, to taste

Procedures

1. In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
   
2. In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
   
3. Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
   
4. The next day, churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Sugar & Spice Doughnut Holes

Special equipment

stand mixer, fitted with dough hook

Ingredients

serves makes about 2 dozen doughnut holes, active time 1 hour 30 minutes, total time 5 hours, including resting/proofing

• Doughnut Holes
• 1 cup bread flour
• 1 1/2 tablespoons sugar
• 2 large eggs
• 1/2 teaspoon packed fresh yeast, or 1/8 teaspoon active dry yeast
• 1/2 cup (1 stick) unsalted butter, cubed and cold
• 1 teaspoon salt
• vegetable oil, for frying
•  
• Cardamom Sugar
• 1 cup sugar
• 3/4 teaspoon ground cardamom
• 1/4 teaspoon salt

Procedures

1. In the bowl of a stand mixer fitted with the dough hook, mix the flour and sugar on low speed. Add the eggs and beat well. Add the yeast, mixing for about 1 minute, until the ingredients are evenly combined. Gradually add the butter a few cubes at a time, and then add the salt. Increase the mixer speed to medium and continue to mix until the butter is completely incorporated and the dough has pulled away from the sides of the bowl, about 10 minutes. The dough will typically make a slapping sound when it’s ready to come out, and it should be glossy and smooth.
   
2. Transfer the dough to a medium metal bowl and cover it tightly with plastic wrap. Let it sit in a draft-free environment until it has doubled in size, 1 hour 30 minutes to 2 hours.
   
3. Put the proofed dough in the refrigerator until it’s cool and firm.
   
4. Take the chilled dough out of the refrigerator and turn it out onto a sheet of parchment paper. Put a second sheet of parchment paper on top of the dough and roll it out until it is 1/2 inch thick. Put the dough back in the refrigerator and chill it for about 20 minutes more. (At this stage, the dough may be chilled for up to 24 hours before continuing.)
   
5. Prepare two baking sheets: one lined with paper towels, and the other with greased parchment paper.
   
6. Peel off the top sheet of parchment paper and flip the dough onto a floured surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter about the size of a half dollar, cut the dough into rounds and put them on the greased baking sheet.
   
7. Cover with plastic wrap and let the doughnut holes proof at room temperature until they double in size, 30 minutes to 1 hour.
   
8. Refrigerate them once more until chilled, about 20 minutes. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F.
   
9. Fry the doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 3 to 4 minutes per side. Drain on the paper towel-lined baking sheet. Toss the doughnut holes in the cardamom sugar (simply combine the sugar, salt, and cardamom in a bowl) and serve them immediately.