Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Janine Iversen

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Janine Iversen

Fleetwood Mac

Powdered Funnel Cake

Desserts from Issue 9 – Summer 2016 – The 1970s

The reckless hedonism of the decade can be distilled into one perfect album of shimmering, accessible rock: 1977’s Rumours. That it rose like a phoenix from the ashes of the band’s collective romantic dramas (Nicks had just broken up with Buckingham, the McVies were no longer, and Fleetwood’s wife was filing for divorce) makes it that much more of a miracle. One famously achieved with the help of a mountain of cocaine. Our funnel cake is wildly twirled (songbird Stevie Nicks’s signature move), and, like the band at the time, heavily dusted.

makes 4

1 cup all-purpose flour
2 Tbsp whole, unshelled hemp seeds (not “hearts”)
¾ tsp baking powder
¼ tsp salt
1 large egg
2 Tbsp granulated sugar
¾ cup hemp seed milk (may substitute whole milk)
2 ½ cups to 3 cups vegetable oil for frying
confectioners’ sugar for dusting

1
Whisk together flour, hemp seeds, baking powder and salt in a small bowl. In a separate medium bowl whisk together egg and sugar, then stir in hemp milk. Stir in flour mixture until combined and chill batter for at least 15 minutes or up to 2 hrs.
2
When ready to serve, fill a 10-inch skillet with ½-inch of oil and heat to 350°F. Pour batter into a squeeze bottle with an opening of about ¼-inch. Squeeze the batter into the oil forming a swirly round about 7 or 8 inches across (about ¼ of the batter) and stand back, stand back! Fry until golden brown and lightly puffed, flipping halfway through cooking, 2 to 3 minutes total. Drain on a paper towel-lined tray and dust heavily with powdered sugar. Repeat with remaining batter. Serve immediately.