In this episode of Consuming Cinema we are making and pairing Homer Simpsons favorite food, Donuts with an original cocktail of his The Flaming Homer, or Moe, depending on who you are asking!



Flaming Homer:  

3 oz Blanco Tequila 

.25 oz Creme De Menthe 

.25 oz Peppermint Schnapps 

.25 oz Chambord  

.25 oz Sloe Gin 

Juice of Half of a Lime 

Juice of Half of a Lemon 

1 oz Grape Syrup  

Grape Syrup:  

2 C Black Grapes 

1.5 C Sugar 

2/3 C Grape Juice   


240 g Bread Flour 

2 tsp Instant Yeast 

27 g Water (105 degrees F) [to proof yeast] 

18 g Sugar 

Generous Grating Nutmeg 

1/2 tsp Vanilla Extract 

1/4 tsp Salt 

1 Egg 

136 g Milk 

2 Tbsp Butter


Heat your 27g water to exactly 105 degrees F. Then add your infant yeast. As well as half a teaspoon of sugar. Let activate and rise.

Meanwhile, mix the 240 g of Bread Flour with 18 g Sugar, 1/4 tsp of Salt and the generous grating of Nutmeg. Don’t skimp on the nutmeg.

Now, in a big bowl or stand mixer, combine your 136 g of milk, 2 Tbsp Butter, vanilla, egg and the now risen and activated yeast. Mix on low.

Then increase the mixer speed and slowly mix in your dry ingredients.

Once all of your ingredients are seamlessly incorporated, switch from our regular mixing attachments to dough hooks. Then using the mixer with dough hooks, we will begin the kneading process. Set the mixer on high and allow the dough hooks to work the dough. You want it to make contact with the bottom of the bowl.

Once the dough starts separating from the sides of the bowl and riding up on the dough hooks, that’s when you want to scrape the dough down and repeat this process a few times.

Then, once you have, you then want to knead the dough by hand. Push down with the heel of your palm and then stretch the dough out and fold it back in. Repeat until you can perform a window pane test with the dough. Which is when you can stretch it out so it is thin and light can go through but the dough doesn’t break. This ensures the gluten is properly developed.

Once you can do a windowpane test, then we will roll the dough into a ball and place it in an oiled bowl. Then you want to put this bowl on the top rack of an off oven. After which, you want to put a bowl or pot of boiling water on the rack beneath our rising dough. This will create a steamy environment which will be conducive for the dough to rise.

After about 90 minutes your dough will have more than doubled in size. Then what you want to do is make an indent in the center of the risen dough with your fist, deflating it. Then fold the sides into that hole, which is a crucial step as it helps redistribute the gluten.

Then we will transfer the dough to a floured work surface. Roll out the dough to a half inch thick. Then use a donut cutter to cut the dough. Before you re roll the rest of the dough out, make sure you allow it to proof once more before re cutting.

Place cut donuts on pre cut sheets of parchment paper then onto plates or platters which we will put into an oven again with boiling water beneath it as we did before. Allow these donuts to proof for around another hour before frying.

Once those donuts are proofed, heat about an inch to two inches of neutral oil in a wok to 370 to 375 degrees. Test out frying with a donut hole. I recommend using chopsticks to flip your donuts.

Once you’re ready place in a donut. Cook one side for a minute. Then flip and cook the other side. Allow donuts to cool on a wired rack.

Once donuts have cooled Completely, you can then start your frosting. Sift 2 C of confectioners sugar into a bowl. Combine with a Tbsp of Whole Milk at a time. Probably 2 to 3 total. We want the frosting thicker in the case of a Simpsons style donut. For a regular style donut glaze (like Krispy Kreme) add more milk and skip food coloring. Add white, pink, and the tiniest drop of violet food coloring to the frosting to create the classic Simpsons look. Dip donuts in and twist slightly when you pull them out. Make sure to add rainbow sprinkles before the frosting hardens.

To make our Flaming Homer, combine Tequila, Creme De Menthe, Peppermint Schnapps, Chambord, Sloe Gin, Lime, Lemon and Grape syrup in a blender. Blend. Serve in a chilled glass. Using a bar spoon, float a quarter once of overproof rum over top. Then ignite rum and garnish with cinnamon to see the flames.

To make grape syrup, combine 2 C Grapes, 1.5 C Sugar, and 2/3 C Grape Juice in a sauce pan. Bring to a boil for five minutes then let simmer for 30 minutes. Strain and funnel cooled syrup into a bottle and refrigerate. Stays fresh about a week in the fridge.