SFC: Substituting for a Donut?

               It’s been a couple weeks since I started my Fruitcake, 14+ days of alcoholic spritzing, and as promised I am here to turn some of it into a Street Worthy Creation. Of which I’d been wracking my brains about a bit, since I don’t see any reason to do more Bread Puddings, not to mention all the sandwiches I normally do, I’ve become quite cautious of even more without good or unique reason.

                At the end of the day, I decided to take inspiration from a recent trip to Kentucky; or, to be more specific, one of those amazing Grilled Cheese Sandwich Restaurants there that we STILL have yet to open up in Minnesota. Anyways, besides an entire wall filled with different variations of the classic (including a whole section that included different potato chip additions), they also had a section of “Dessert” Grilled sandwiches made with Donut Buns (a-la crispy crème glazed style). Some had actual cheese inside, some used a flavored marscarpone, many incorporated fruit, but they all looked soooooo good. The one I had to try had both peanut butter and marshmallow marscarpone, blueberry jam, and bananas; and yes, it was awesomes, and also a bit messy, and very much something that I think should be seen on Eli’s truck soon (whenever they get back out…).

                So, an awesome Sweet Grilled Peanut Butter-Jelly Dessert Sandwich, coming right up.

                We start by taking a nice, not-too-thick, clean slice from our ageing Fruitcake. To best keep a clean cut, use a finely serrated blade, cutting somewhat quickly but carefully.

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                Thoroughly butter the smoothest sides of the cake slices you have and get them ready for assembly. My favorite little “technique” to laying them out is setting the buttered side of one on top of the buttered side of the other, so one doesn’t need worry about the cutting board/counter/plate getting all smeared with milk fat, not to mention you don’t have to clumsily attempt to assemble in the hot cooking pan, or invert and struggle to butter the other side while the sandwich is already pressed together, or whatever.

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                At this point we can start stacking, though since all the fillings today are pretty soft (semi-fluid?) I suggest depressing the center of the bread with a firm push of your spoon.

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                As for the actual fillings, I didn’t have any mascarpone, but I did have some Double Cream (like Devonshire cream) which I mixed with some Peanut Butter and Powdered Sugar. I was also thinking of using yogurt as a possible substitute.

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                Spoon the smooth substance into the middle and top with your favorite, or most available, Jam. I used some Marmalade we had in the fridge.

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                Finish “garnishing” with some actual Nuts for texture and a little bit of actual White Cheese, Monterey Jack in my case. Yes I know, savory cheese in such a sugar rich dish, perish the thought, but I’ve seen them put slices of Swiss on the ones out in Kentucky, and you mix a slightly tangy-salty thing with rich-sweet centers it’s not too bad; just avoid anything really strong and pungent. Heck, I didn’t even taste the cheese at all after cooking it, next time I’ll be adding even more.

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                Add a little spritz of our soaking alcohol and we can fry. Get a sauté pan heated up, medium to med-high should work well, moving the bottom of your sandwich in the center to start griddling. With the particular delicacy/unfirmness of the stuffings, it’s extra important to be VERY careful in your overturning of the sandwich.

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                Ohhh, this cake fries up SO well. Look at that dark, evenly thick butter-crust on it. This would be so good as is, but I think we have to finish with just a bit of powdered sugar.

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                Wrap it up to go and chow down. And mmmmm is this bastard good… moist and sorta gooey, rich and sweet insides, crunchy texture, all that good stuff. I’ll admit I was happily surprised that it actually turned out as delicious as I thought (few things rarely do), and the fruitcake was just so perfect in it. All its complexities came out while still acting as a solid container for everything else; and it still had a noted brandy-ness to it.

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                Overall I feel quite happy with my choice and outcome, though if I had the chance next time I think I’d love to play around with using Goat Cheese for my mascarpone substitute. Of course, using Donuts instead of Fruitcake would be fun to try too at one point.

                But whether you end up using your Fruitcake for fun little side preps or just consume it all as-is during the holidays in question, we’re all sure to be treated to something delicious. Good Luck with the upcoming preps and your Cake ageing, and Good Eating.

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