RECIPE: Stout Doughnut Holes With Bacon Jam
 Doughnut holes filled with bacon jam (photo © South Water Kitchen | Chicago [now closed]).
June 6th is National Donut Day, commemorating the “donut lassies,” female Salvation Army volunteers who provided doughnuts—and also writing supplies, stamps, clothes-mending and home-cooked meals—for soldiers on the front lines.
Approximately 250 Salvation Army volunteers provided assistance to American soldiers in France during World War I, starting in 1917.*
The Salvation Army’s Ensign Margaret Sheldon and Adjutant Helen Purviance cleverly thought of frying donuts in soldiers’ helmets. With limited resources, these treats were fried, only seven at a time.
Here’s a treat for today, and for your consideration for Father’s Day breakfast or brunch: stout-accented doughnut holes stuffed with bacon jam. It’s gourmet “man food.”
The sweet and savory doughnut creation comes from chef Roger Waysok of the South Water Kitchen in Chicago, which specializes in pairing craft beers with its cuisine. Not surprisingly, there’s beer in the recipe.
Another day to celebrate with this recipe: National Stout Day is November 4th.
*In 2013, 30 million Americans received assistance from The Salvation Army’s 3,600 officers, 60,000 employees and 3.4 million volunteers.
Ingredients For 13-16 Doughnut Holes