Recipes Bread + Dough Fried Dough Donut Grilled Doughnuts with Blueberry Sauce Be the first to rate & review! Something extraordinary happens to a day-old doughnut when you cook it on the grill: It becomes incredibly tender on the inside and nicely crisp on the outside. This technique works for other leftover breads and pastries, too, such as challah, pound cake or cinnamon buns. Slideshow: More Grilled Desserts By Matt Louis Matt Louis Restaurant: Moxy (Read a review) Location: Portsmouth, NH Why He's Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Bouchon, the French Laundry (/sites/default/files/ountville, CA); Per Se (New York City); Wentworth by the Sea (New Castle, NH) Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers How He Got into Professional Cooking: "My father was a general manager at a hotel and I ended up there a lot as a child, spending a lot of time in the kitchen when I was very young. The chef there brought me to the CIA (Culinary Institute of America) when I was 15. When I saw it, it was pretty much the deciding factor." What Drives the Food at Moxy: "One: the history and culture of our area; two: our own twists on iconic tapas dishes; three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one." On Auditioning at the French Laundry: "It was extremely hard. It was on the flight home, when my head had cleared some, I immediately knew that I had to work there. All the reasons it was so hard were all the reasons I needed to be there." Food & Wine's Editorial Guidelines Updated on June 1, 2016 Print Rate It Share Share Tweet Pin Email Something extraordinary happens to a day-old doughnuts when you cook it on the grill: It becomes incredibly tender on the inside and nicely crisp on the outside. Photo: Eva Kolenko Total Time: 25 mins Yield: 6 Ingredients 2 pints blueberries (4 cups) ½ cup Chambord ⅓ cup sugar Kosher salt 1 teaspoon fresh lemon juice 6 day-old large glazed doughnuts (halved horizontally) 2 tablespoons unsalted butter (softened) Vanilla ice cream (for serving) Directions Light a grill. In a small stainless steel saucepan set directly on the grate, simmer 3 cups of the blueberries with the Chambord, sugar and a pinch of salt, stirring occasionally, until the blueberries begin to burst, 15 minutes. Add the remaining blueberries and the lemon juice. Move the saucepan to a cooler part of the grill. Spread the cut side of each doughnut with softened butter. Grill the doughnuts cut side down over moderate heat until lightly charred, 2 to 3 minutes. Serve warm with the blueberry sauce and ice cream. Make Ahead The blueberry sauce can be refrigerated for up to 4 days. Reheat gently before serving. Rate it Print