Cook Naked: Take the Chill Off

6 Oct


Bonjour, mes amis. If you didn’t see KJ Reed’s video of Romanticon, watching that will take the chill off. But you hang around a few minutes and I will share a recipe for taking the autumn chill off a morning–cider doughnuts. This petite confection smells even better than it looks. And you need to think of this when you prepare something for your lover. Make a feast for the senses. And I am not talking just about the food. Make yourself a feast. When she looks at you she should lick her lips. Your lover should crave the scent of you, the texture of you, that first moment when the flavor of you fills her senses.

These cider doughnuts are ordinary cake doughnuts, with an extraordinary taste and flavor. But we don’t stop there. We don’t leave it in the plain brown wrapper. But we will get to that. For now, let’s start with the basics.


  • 1 cup fresh apple cider
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1/2 stick margerine
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 2 fresh eggs
  • Canola oil for frying


  1. Simmer the cider until you have about 1/4 the amount you started with. Here in the dungeon we are fond of leaving things on a slow simmer, n’est-ce pas? This gives the flavor a chance to condense, magnifies the essence. Then set it aside to cool.
  2. Combine all dry ingredients but the sugar in a separate bowl.
  3. In another separate bowl cream together the butter and sugar, then add the eggs one at a time, beating until they are thoroughly mixed in.
  4. Add the apple cider and buttermilk to this, mixing thoroughly as you go.
  5. Now, at last you can add your bowl of dry ingredients to the mix, a little at a time until it is blended nicely. Then turn the dough out on a flat, floured surface and work it into a 1/2 inch thick square. Put this on a tray covered with wax paper and leave in the freezer until it is nice and stiff. *grinning* Then you can take it out and cut your doughnut shapes.
  6. Heat oil in a deep-sided skillet or fryer to about 350 degrees and fry the doughnuts to a nice golden brown. Drain them on paper towels.

Then comes the fun part, mes amis. You make them fancy. You do this while they are warm: dip in glaze, or roll in sugar, make a powdered sugar with spices to dust them, use a bit of raspberry preserves, or some whipped cream. Be inspired by the picture above.

Bond is the kinky French chef from Nara Malone’s erotic romance novel, The Dungeon Gourmet.

Doughnut photo by certified_su and shared under creative commons license.

***And the big moment, winner of today’s drawing for this week’s gift card is Jody Faltys. Congrats, Jody. Let us know if you want an Amazon card or a Barnes and Noble card.

3 Responses to “Cook Naked: Take the Chill Off”

  1. Jody F. October 6, 2011 at 1:44 pm #

    Those doughnuts look sssssooooo good! And they seem super easy to make too. And I definitely agree with the correlation between food and romance, it can be super sexy depending on the food.

    Thanks for the gift card and the contest! I’d love the gc to be from Amazon since I’m saving up for a Kindle Fire.

  2. Marilyn Campbell October 6, 2011 at 4:02 pm #

    As if Monsieur Bond were not mouth-watering enough! Thanks for the treat Nara!


  1. Κέικ μαρμπρέ | Συνταγές Μαγειρικής από την Ελλάδα - October 6, 2011

    […] . . . )Simple Spiced Cake [not so sweet]Pumpkin Muffins {Texas-Sized}Ba-na-na-napumpkin whoopie piesCook Naked: Take the Chill Off jQuery.noConflict(); jQuery(function(){ jQuery.fn.getTitle = function() { var arr = […]

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