Pastry Chef Allison Smith’s mother, who loves to indulge in a glass of red wine with cheese and fruit, jokingly suggested creating a doughnut at Glazed Gourmet Doughnuts in Charleston that uses all three. Smith accepted the challenge, filling a doughnut with fresh pear compote and blue cheese, then topping it with a Cabernet Sauvignon-based glaze and a drizzle of honey. It would be equally enticing at breakfast or a tony cocktail party.
Special Dishes: Blue Cheese, Pear and Cabernet Doughnut
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