“Pennsylvania Dutch” refers to the German-speaking settlers of Southeastern/South-Central Pennsylvania and their descendants. Mr. Alpenglow recently created a Pennsylvania Dutch-themed feast to celebrate his best friend’s birthday. The menu featured many hallmarks of the regional cuisine: birch beer, apple butter, potato rolls, pickled vegetables, chicken corn chowder, bacon mashed potatoes, roast pork with sauerkraut. One local son by the name of Milton S. Hershey went on to found a chocolate company to which our dessert paid sweet homage.

 Birch Beer Cocktail
rye whiskey, lemon juice, chocolate bitters

Crispy Trotter Buns
parsley, radish, apple butter, potato roll

Pickles & Pretzels
string beans, cauliflower, chow-chow, mustard

Lancaster Chicken Corn Chowder
saffron cream, garlic chips

Standing Pork Rib Roast
bacon mashed potatoes, apples, sauerkraut

Reese’s Doughnuts
Hershey’s milk chocolate ice cream



for the doughnuts (adapted from Pioneer Woman recipe):
1 1/8 cup whole milk, warm
1/4 cup sugar
2 1/4 tsp active dry yeast
2 large eggs, beaten
1 1/4 stick unsalted butter, melted
4 cups all-purpose flour
1/4 teaspoon salt
24 small Reese’s peanut butter cups
1/2 cup granulated sugar
shortening or canola oil for frying

Combine the warm milk and sugar, stirring to dissolve. Pour the milk/sugar mixture onto the yeast in a separate bowl. Stir and let it sit for 10 minutes. Combine the melted butter, eggs, and salt in a large bowl. Add the yeast mixture to it. Then slowly add the flour half a cup at a time. Mix well until the flour is fully incorporated. Let the dough sit for 10 minutes. Transfer it to a slightly oiled bowl, cover it with plastic wrap, and refrigerate it for 8 hours or overnight. When you are ready to make the doughnuts, remove the dough and roll it out to ¼ inch thickness on a lightly floured surface. Using a small circular dough cutter, cut out small rounds and place them on a floured baking sheet. Place a Reese’s cup in each round and wrap the dough around it to form a ball. Heat canola oil or shortening in a large heavy pot until the temperature is 375 degrees. Lower the doughnuts into the oil one or two at a time. They will brown very quickly. Use a slotted spoon to turn them around in the oil. Remove when they are a deep golden brown all over. Place them on a wire rack to drain. Roll in sugar. Serve immediately.

for the ice cream (adapted from David Lebovitz recipe):
1 cup (250 ml) whole milk
4 teaspoons corn starch
1 cup (250 ml) heavy cream
1 cup (250 ml) evaporated milk (unsweetened condensed milk)
2/3 cup (130 gr) sugar
2 tablespoons (60 gr) light corn syrup
1/3 cup (35 gr) unsweetened cocoa powder, natural or Dutch-process
3 ounces (85 gr) Hershey’s milk chocolate, chopped
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

Make a slurry by mixing a few tablespoons of the milk with the corn starch in a small bowl, until smooth. In a 4-quart (4l) saucepan, heat the rest of the milk, cream, evaporated milk, sugar, and corn syrup. When the mixture comes to a moderate boil, whisk in the cocoa powder, then let it cook at a modest boil for 4 minutes. After four minutes, whisk in the corn starch slurry then continue to cook for one minute, stirring constantly with a spatula, until slightly thickened. Remove from heat and add the chopped chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Transfer the ice cream mixture into a zip-top plastic bag then submerge the bag into a bowl filled with ice, and let sit until cool, about 30 minutes. (If necessary, add more ice during the cooling period.) Remove the bag from the ice bath and wipe off any excess water. Pour the mixture into the canister of an ice cream maker, then freeze according to the manufacturer’s instructions.



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