I don't know if it is my favorite season, but I do love fall. I made a trip up North to visit my mom. The pre-trip conversation went something like this. Mom, "Make sure you pack warm clothes because it's going to be 50." Me: "at night?" Mom, "no that is the high." If she hadn't promised to get me cider donuts, I'm not sure I would have traded in the 70 degree dc Indian summer for true fall.
It was worth it. I don't even like doughnuts, with the notable exception of cider donuts. Cider donuts are (shockingly) made with apple cider. The donut is only as good as the cider used to make it. It should be light and fluffy, not greasy, and not too spicy so that you can really taste the apple flavor. If you are in NY in the fall, I recommend stopping at Golden Harvest Farms for a donut and a glass of cider. Your waistline will forgive you.
Panko Crusted Veal Medallions with Prosciutto, Tomato and MozzarellaBecause one can't live on cider doughnuts alone (or can they?) my mom and I made Panko Crusted Veal cutlets with tomatoes, prosciutto and mozzarella. I had seen Panko crumbs used on TV shows before, however I never experimented with them. What a mistake. Panko crumbs are Japanese style bread crumbs made from the center piece of the bread so they are bigger and fluffier then normal bread crumbs. I dredged the veal in a mixture of flour, garlic, salt, and thyme followed by a quick dip in an egg bath and then the panko crumbs. The crust was flavorful, but the most significant difference was the light yet crunchy texture. Thanks mom for introducing me to a fun new ingredient!
By the way, I am dedicating tonight and tomorrow night to updating the recipe page!