ROANOKE – Owner of Pumpernickel Pickle Catering Co., William Dye, is back with us today to talk about catering trends and show us a cool example of a "station" offered at events and parties.
Flaming donut holes
Ingredients:
1/4 cup butter
1 cup brown sugar
1/2 teaspoon cinnamon
16 donut holes
1/4 cup dark rum
4 scoops vanilla ice cream
Directions:
In a large skillet, over low heat, combine butter, and sugar stirring until sugar dissolves.
Add donut holes, stirring gently
Carefully add rum and tip pan slightly to ignite rum.
Sprinkle cinnamon over open flame for a showstopper (alternately you can just add cinnamon to syrup after flame subsides)
When flames subside, generously spoon warm sauce and 4 donut holes over top of ice cream. Serve immediatelyÂ