[2] A yummy dessert or snack: ice cream, donut holes, and an espresso (photo © The Nibble).

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.
 
 
Below:

> Recipe: Stout Doughnut Holes With Bacon Jam & Salted Caramel Glaze

> Recipe: Bacon Jam With Stout.

> Why use stout?

> Doughnut vs. donut.
 
 
Elsewhere on The Nibble:

> The history of donuts and donut holes.

> The history of jam, jelly, and preserves.

> The year’s 6 donut holidays.

> The history of stout.

> The different types of beer, a photo glossary.

Ingredients For 13-16 Doughnut Holes

 
Preparation

1. DISSOLVE yeast in warm beer (make sure beer is 100°-120°F).

2. ADD flour and sugar; mix in a stand mixer with dough hook attachment.

3. ADD vanilla and egg yolks one at a time, allowing eggs to incorporate into dough.

4. ADD cream and butter, mixing well, slowly increasing speed to high. When dough pulls away from the side it is ready.

5. COVER dough in a bowl and keep in at room temperature; allow to rise and double in size.

6. PORTION dough and roll into small balls about an ounce in weight. Place on a parchment lined cookie sheet and cover.

7. REFRIGERATE for one hour, then deep fry at 350°F until golden brown. Set on paper towels to drain. Fill with bacon jam (recipe below).
 

Ingredients

 
Preparation

1. COOK bacon and onions together in a pot until slightly brown. Add beer, balsamic and sugar. Reduce heat to low and continue to cook until slightly thick, about 30 minutes.

2. BLEND mixture in a blender or food processor until smooth and thick. Cool and mixture will thicken as it cools. Once cooled, fill doughnut holes with bacon jam using a piping bag.
 

[5] How about hosting a tasting of stouts and other dark beers? This sampler from Spirited gifts makes it easy, with curated selection of .
 
 
WHY USE STOUT INSTEAD OF ANOTHER BEER?

The darkest and heartiest of beers, stout is differentiated from other ale by its brown-black color, chocolate-coffee flavors and fuller body. This is achieved by brewing with barley that has been dark-roasted to the point of charring (think of espresso beans, compared to a medium-roast coffee).

Stout is thus both darker and maltier than porter, has a more pronounced hop aroma, and may reach an alcoholic content of 6% to 7%. Stout originated in Ireland, where most traditional stouts are very rich, yet sharp and slightly bitter.
 
 
DOUGHNUT VS. DONUT

An old word for ball was nut; a doughnut is literally a nut (ball) of dough. The name was first used in print in 1809 by American author Washington Irving (using the pen name Diedrich Knickerbocker). The pastry he described resembled what we call doughnut holes today, rather than the styles of fried dough that evolved into rings or filled pastries.

The spelling “donut” appeared some 100 years later but did not immediately catch on. That impetus goes to Dunkin’ Donuts, founded in 1950.

Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.
 
________________

*In 2013, 30 million Americans received assistance from The Salvation Army’s 3,600 officers, 60,000 employees and 3.4 million volunteers.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Coconut water with coconut water ice cubes
and a lychee garnish. Photo © Deasy
Setiawati Widjaja | DRM.

If you enjoy coconut water—or the flavor of coconut in general—you can add a subtle touch of it to your favorite beverages via coconut water ice cubes.

Use them in juice, iced tea, ginger ale and lemon-lime sodas (and of course, in coconut water itself). It’s an easy way to add a little something-something while cooling your drink.

Or, try them in a cocktail, like this one, which builds on the ingredients of a Mango Margarita:

Ingredients

 
Preparation

1. COMBINE ingredients in a blender. Cover; blend until smooth.

2. ADD coconut water ice cubes; blend until smooth. Pour into glasses; garnish with mango or lime slices. Makes 4 drinks.

Simply pour 1-1/2 cups of coconut water into standard ice cube tray and freeze.

For extra fun, buy some silicone ice cube trays in fun summer shapes, and freeze cubes into flowers, stars, suns, trees and sea life.
 
MORE ABOUT COCONUT WATER

 
MORE TASTY ICE CUBES

Make tea ice cubes, coffee ice cubes, lemonade ice cubes, etc.

When they melt, they don’t dilute your drink.
  

Every drink made with vodka is not a Martini, every drink made with Tequila is not a Margarita. Yet, each week we are sent a mis-named recipe that only serves to misinform.

Capricious cooks and mixologists, professionals and amateurs alike, give names to their recipes through ignorance or selfishness; for example, “We need a cocktail for St. Patrick’s Day. Let’s call this drink an Irish Kir.”

An omelet is not a frittata. Both are beaten eggs with mix-ins. But for an omelet, the egg is cooked and then folded over the filling, while a frittata blends the mix-ins with the egg and cooks it like a crustless quiche, on the stove top or in the oven.

Since much of our mission is education that you can imagine the consternation this causes.

Here’s that “Irish Kir” story. Why didn’t we publish it around St. Patrick’s Day? We wanted to take a moment to note that regular or “royale,” it’s a delightful summer drink.

So, let’s start at the beginning:

A Kir is a combination of blackcurrant liqueur and white wine or sparkling white wine. The color is red. Photo courtesy Wikimedia.

Kir is a drink that was created by a major of Dijon, in France’s Burgundy region. For an apéritif, Félix Kir (1876-1968) added a splash of cassis (blackcurrant liqueur, a specialty of Burgundy) to Aligote, a local white wine.

The “Kir,” as it was known, became very popular and led to eight different variations, the best known of which, the Kir Royale, substitutes Champagne for the still wine.

We received a pitch from Benjamin Steakhouse Westchester for a St. Patrick’s Day cocktail called the “Shamrock Kir,” made of Champagne and Apple Pucker. Huh?

It’s a recipe for a Champagne cocktail, but has nothing to do with Kir, the distinguishing feature of which is blackcurrant liqueur.

Not to mention, a kir made with Champagne is a Kir Royale—so mis-name your cocktail an Irish Kir Royale, at least! Would any responsible person argue the facts otherwise?

Said the email:

“Add ½ oz of Apple Pucker or other apple schnapps to a Champagne flute and top of with Champagne or another sparkling wine. Those of you going to Benjamin Steakhouse Westchester and ordering the drink should be sure you’re getting authentic Champagne and not a less expensive sparkling wine.”

Those of you going to Benjamin Steakhouse Westchester should ask why they call this drink a Kir of any kind, instead of a “Sparkling Shamrock,” for example.

The teaching moment:

The publicist who sent this pitch, her client, and all supervisors involved, clearly don’t fully grasp what they’re writing about. Would they call a yellow cake with chocolate frosting a chocolate cake?

Ignorance isn’t bliss: It’s aggravating! To all those involved: You have the Internet at your fingertips. There’s no excuse not to do your research.

If Dad is the king on Father’s Day, how about a box of these chocolate heraldic shields, filled with salted caramel?

Any celebrant who appreciates fine chocolate will roar when he receives a box of such luscious chocolates, embossed with kingly lions.

The heraldic shields are crafted in extra dark chocolate by El Rey and filled with vanilla bean cream caramel and sea salt. As a finishing touch, the chocolate is brushed with edible gold.

We’re fans of Maggie Louise, who combines design flare with terrific taste and beautiful packaging.
A 6-piece gift box is $13.50.

Get yours at MaggieLouiseConfections.com.

And browse the website for more wonderful chocolate creations.

On the brunch menu at Ruschmeyer’s Hotel in Montauk, New York, is an egg sandwich.

It’s not a humble egg sandwich, but a variation of Eggs Benedict.

One side of the toasted English muffin contains a sunnyside-up egg over melted Emmental cheese; the other side has lightly dressed baby arugula topped with poached lobster.

We’ll have two, please.

Or more likely, we’ll be heading out to buy some lobster, making be making our own version for Father’s Day, along with a garnish of salmon caviar.

The menu also features another seaside version of Eggs Benedict: poached egg, hollandaise, and chives, but replacing the Canadian bacon with blue-claw crab.

If you’re nowhere near the hotel, consider making a special brunch by whipping up your own version of both dishes.