Piment d'Ville Donuts with Moroccan Hot Chocolate

Donuts. Is there anything they can’t do? — Matt Groening

Northern California may be my favorite area in America. In a lot of ways, the picturesque Anderson Valley of Mendocino County reminds me of the South of France and Italy. The sun-kissed rocky hills and foggy valley floor are home to thousands of acres of grape vines, small organic farms and herds of goats and sheep. Its bucolic small towns nestled among towering redwoods and craggy coastlines bathed in the golden California sunshine are a photographer’s wet dream.

Like Peter Mayle’s semi-biographical series ‘A Year in Provence’, Mendocino boasts a unique rhythm governed by its own cast of colorful characters. Artists, musicians, farmers, brewers, and vintners mixed with old hippies and pot farmers shape and enrich the colorful tapestry woven by a strong sustainable, organic, and fiercely independent fabric.

Piment d’Ville

If Boonville is the cultural center of Anderson Valley life, then the Boonville Hotel has to be the incubator where ideas are conceived. I recently spoke with Kendra McEwen about piment d’ville, a sweet, spicy Basque chili (Espelette). “Piment d’ville all started in the kitchen at the Boonville Hotel where Chef Johnny Schmitt had been using piment d’espelette for decades after he discovered it traveling around Southern France.

One day he realized that we may live in the perfect climate to attempt growing the chile ourselves. In 2010 we cultivated a pepper field out back and grew 50 plants just to see if we could do it. We were pleasantly surprised to see that our fresh product was even better than what we had been buying out of France. We renamed our variety piment d’ville in respect of the espelette AOC, and in 2011 we grew 100 plants, then 1000 plants in 2012, 5000 plants in 2013, 10,000 plants in 2014 and this year we will plant 30,000. We grow it because we want to eat it on everything. That’s the real reason. And beyond that, we want to share it with everyone and help all kitchens be equipped with this “third spice” that becomes as invaluable as salt once you’ve tried it. The history of our company is still being written, really, as we’re only in our third year of selling commercially. We are a small town crew of spunky farmers and chefs. We do everything by hand, and we make sure to play just as hard as we work.”

I recently returned from a speaking engagement at the sold-out 11th Annual Alsace Festival technical conference. My friend and designer extraordinaire, Torrey Douglass of Lemon Fresh Design, suggested getting together to do a Sunday afternoon tribute to piment d'ville. I prepared several dishes including Piment d'Ville Donuts with Moroccan Hot Chocolate.

Give these a try today!

Moroccan Hot Chocolate with Piment d’Ville Donuts

Who doesn’t love a great donut? Just the thought has me fantasizing about those sugary, feathery light, deep-fried puffs rolled in sugar warming my belly and soul. Donuts are pure magic. They transport me back to an earlier time when food could cure all that has gone wrong in life. They are confectionery alchemy at its best; flour, sugar, butter, and eggs transformed into sweet delectable dreams.

Piment d’Ville Donuts

• 1 cup whole milk
• 1/4 pound butter (unsalted)
• 2 tablespoons sugar
• 1/4 cup warm water
• 1 teaspoon dry yeast
• 1 teaspoon fleur de sel sea salt
• 1 teaspoon piment d’ville
• 3 egg yolks
• 5 -6 cups all-purpose flour

Serving Donuts

• 1 cup sugar
• 1 teaspoon Piment d’Ville
• 1 teaspoon cinnamon

Moroccan Hot Chocolate

• 1- quart whole milk
• 1/2 pound bittersweet chocolate
• ¼ cup sugar
• 1 cinnamon stick
• 1 star anise
• 1 teaspoons piment d’ville
• 1 big pinch saffron

Piment d’Ville Donuts

1. Boil milk and butter together. When butter is melted remove from heat and cool till just warm. Mix sugar, warm water and dry yeast together in a bowl and let sit for five minutes.
2. Put both milk and yeast into the bowl of a mixer fitted with dough attachment. Add sea salt, piment d’ville, and egg yolks. Start adding flour by the cup full till you have a ball of dough that is slightly sticky. I know this step will scare some of you, but have faith, it will work out perfectly. Knead for 8 minutes till smooth and elastic. Cover bowl with plastic wrap and let double in size, about 2 hours.
3. Weigh out two ounces pieces and roll into a log shape. Pinch the ends together, put in a warm place on a parchment paper lined cookie sheet and let rest until it doubles in size.

Moroccan Hot Chocolate

1. Combine everything and bring to a boil periodically stirring well. Strain, then serve in small cups. The hot chocolate will be very thick and rich. This ain’t your mama’s powdered hot chocolate.

Serving Donuts

1. Deep fry in 350 degree oil till golden brown and crispy on both sides. Roll in granulated sugar mixed with piment d’ville and cinnamon.

I use a large heavy gauged pot filled halfway with vegetable oil. Put a deep fryer thermometer to check the temperature. Be careful not to crowd pot with too many donuts because they will cool the oil and cause the donuts to soak up more fat. Drain donuts on a cookie sheet lined with paper towels.[br][br]If you want to serve donut holes simply portion out balls and fry them.

Moroccan Hot Chocolate

A seductive Adult Hot Chocolate children of all ages will love.

• 1 quart milk
• 1 pound bittersweet chocolate
• ¼ cup sugar
• 1 cinnamon stick
• 1 star anise
• 2 teaspoons piment d'ville
• 1 big pinch saffron

1. Combine everything and bring to boil.
2. Stir well.
3. Serve in small cups. The hot chocolate will be thick and rich. This ain't your powdered hot chocolate.