From: Chef Michael LaScola, American Seasons, Nantucket, MA. Yield: 12. For Doughnut Dough: 2 ¼ tsp. active dry yeast 1½ cups warm water (110°F) ½ cup white sugar 1 tsp. salt 2 eggs 1 cup evaporated milk 7 cups all-purpose flour ¼ cup shortening ¼ lb. foie gras 1 qt. vegetable oil for frying ¼ cup confectioner’s sugar For Jam: ½ lb. fresh rhubarb 1 cup red wine ½ cup granulated sugar 1 Tbsp. honey 1 ...

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