Sea Island Life Magazine Fall/Winter 2013 | Page 12

’TIS THE
SEASON

CHEF’S SWEET
SECRETS

Some of the season’s best produce
is grown right here in the South.
During fall and winter months, these
ingredients will be the stars of your
sweet treats.

Executive Pastry Chef Kurtis Baguley shares
a red velvet doughnut recipe, just in time for
the holidays.
WET INGREDIENTS:
3 tablespoons red food coloring
(liquid, not gel)
2 eggs
1 teaspoon fine lemon zest
½ teaspoon vanilla extract
1 ½ cups buttermilk

APPLES:
August – November
PEARS:
August – November
PECANS:
September – December
PUMPKIN:
August – December
WINTER SQUASH:
August – December
SWEET POTATOES:
August – November
ORANGES:
October – May
TANGERINES:
September – May

DRY INGREDIENTS:
4 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoons fine grind salt
4 tablespoons dark cocoa powder
2 tablespoons unsalted, melted butter
For the glaze:
4 cups powdered sugar
½ cup whole milk
1 teaspoon vanilla extract
METHOD: In a bowl, sift together all dry
ingredients. In another bowl, whisk together
all wet ingredients except butter. Whisk in
melted butter to the wet ingredients and
quickly combine wet and dry ingredients.
After mixing into a dough, knead the dough
a few times to smooth and make consistent.
On a lightly floured surface, roll out the dough
to ½-inch thick. Cut to desired shapes. Deep
fry at 365 degrees F for approximately 4½
minutes, flipping over halfway through frying.
Drain on paper towels. Whisk all ingredients
for the glaze together until smooth, keep
covered. When ready, dip top of doughnuts
into glaze and set to dry.

Top: Chef Baguley at work in the
Sea Island pastry kitchen and bakery;
bottom: Miniature red velvet doughnuts
with vanilla glaze are on the menu in
the Georgian Room Lounge.

indulgence can add drama and richness to a
warm fruit cobbler or slice of pecan pie. “Ice
cream is a year-round standard,” Baguley
says. Throughout his 28-year career, he has
been making his own ice creams and sorbets
when house-made ice cream was a relatively
new concept. He enjoys playing with nostalgic
split. “I love to take the classics and twist
them up a little,” Baguley says.
Another dessert trend chef Baguley notes is
that restaurants are offering more gluten-free
options for sweets alongside their gluten-free

and almond meal to create amazingly decadent
desserts. This fall, Baguley will debut a new
gluten-free dessert: pumpkin empanadas with
spiced vanilla gelato and clear caramel sauce.

sourcing is growing in popularity. Restaurants
are carefully sourcing their ingredients from
their own gardens or select artisanal food
purveyors in their area. sea Island is fortunate

produce, eggs and artisanal food products.
The resort chefs also work with nearby sapelo
want, but still meet dietary needs,” he adds.
Finally, one trend that Baguley believes is
here to stay is an increased focus on local,
regional and seasonal ingredients. Hyper-local

Georgian Room’s cheese plate and in many
resort recipes. Whatever the season, one thing
is certain: desserts taste that much sweeter
with fresh, organic ingredients.

FALL/WINTER 2013/14 | sEA IsL ANd LIFE 11

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