My brother got married over the weekend. The setting was a picturesque country club and golf course in the mountainous northeast corner of New Jersey, just over the New York border. Just outside the lodge, next to the gazebo where he and his lady would say their vows, was a gorgeous maple tree nearing its peak: bright red against what was, at the beginning, a cloudy October sky. It was brisk after pouring all day, and we froze in our dresses as we stood waiting for the photographer to get everything he wanted. But the scent out there was pure autumn. There’s always something about grass and trees after the rain, but it takes on even more fullness in fall. When I got home, I wanted that in my kitchen. I wanted apple cider doughnuts.
When I lived in Jersey City, we had an amazing farmer’s market just outside the PATH station, with several farmers and orchards from around my hometown, in the heart of northwestern New Jersey. I picked up cider doughnuts every week, sometimes more, for the duration of the apple season. Now, don’t get me wrong, Grow NYC – the organization that brings us the sprawling Union Square Greenmarket – is incredible and a boon to the community, and I would be utterly miserable without it. But in Astoria the markets are still small, with only two orchards, and to my spoiled taste buds the cider doughnuts sold by one of them are lacking. If you’ve ever fried doughnuts and eaten them the second day, you know how foul that soaked-in oil tastes. Fried doughnuts should be fresh every day, and – in my humble opinion – shouldn’t be bagged or boxed. They should be sold one at a time from a container that keeps the cinnamon-sugar topping fresh and crunchy. But that’s a discussion for another day.