apricot + basil

Basil is most commonly used fresh in recipes. It is generally added at the last minute due to the fact that cooking basil diminishes the flavor of the herb. If basil is dried it also loses the potency of its flavor as well.

As I was combing through the grocery store searching for my ingredients, I was super disappointed when not just one but both of the fresh herbs I needed were sold out. At first I was considering driving across town to another grocery store, but then something caught my eye. Freeze dried herbs. I almost didn't give it any consideration because I assumed they were just regular dried herbs in the produce section, but I picked up the bottle and looked at the claim. They could be re-hydrated and taste as fresh as ever. It was something new and interesting, so I figured I would try it. Of course, if you have fresh basil, that's what I would recommend instead. However, Lighthouse freeze dried basil worked like a charm as well.

This doughnut recipe uses the brioche doughnut base, found here.

for the glaze:
1/2 cup apricot preserves
2 cups powdered sugar
1/4 cup milk

Mix all ingredients together until smooth. Dip cooled doughnut tops into the glaze. Double dip if necessary.

for the topping:
fresh basil leaves, cleaned and chopped (alternatively you could use dried basil leaves)

Sprinkle the basil on top of the dipped doughnut.

Here's a printable version of this recipe!

There you have it! 'Til next time.