I have been looking for a corn-centric topping for doughnutland. We have made a popcorn glaze and a corn chip and white chocolate crumble. Both were exciting, delicious and fun in the moment. But they didn't stick. I'm not sure if it was convincing customers that corn belongs on a doughnut or that the actual audience was too small. In reflection I wonder if we could have improved the delivery. Today we adapted Aki's home version to make masa shortbread. The masa is nutty, toasty and corny. As a shortbread it is delicious. At first I thought we should add more masa to the recipe because in doughnutland we make our toppings with a combination of white chocolate and crumbs. But then it occurred to me. We don't have to make every crumb with white chocolate. Pulverized masa shortbread is the simplest answer and most flavor forward. The answer is to eliminate the white chocolate for this topping. The shortbread stands on its own.
Years Past
June 6, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
