Photo courtesy of American Seasons

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 finely diced red onion
1 slice fresh ginger

For doughnut dough: In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs and evaporated milk. Blend well. Mix in 4 cups of flour and beat until smooth. Add shortening, then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

For jam: Place all ingredients in a medium-sized saucepan. Place over low heat and reduce by half. Puree in blender and strain. Allow to cool.

Roll doughnut dough 1⁄8” thick. Cut into 1” squares. Shape a ¼-lb. ball of terrine (foie gras) into 12 balls. Mold doughnuts around small balls of foie gras.  Fry in 360°F hot oil. If doughnuts do not pop up, oil is not hot enough. Drain onto paper towels.

Using a squeeze bottle, pump in some jam. Shake confectioner’s sugar over doughnuts and serve.