Recipe of the Day
Jun. 4th, 2007 07:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundToday we have two different varients on the same concept - Chocolate Beignets.
Beignets are basically a square of fried dough dusted / covered in powdered sugar. Particularly popular in New Orleans, these are small squares of addictive goodness.
The first two recipse are Chocolate Beignets, made more traditionally but with a chocolate batter, dusted with either a mixture of cocoa powder and sugar, or plain icing sugar
Chocolate Beignets
2 Eggs
1oz. Vegetable Oil
¼ Cup Sugar
¼ Cup Milk
1 Cup Flour
¼ Cup Cocoa Powder
1 tsp. Baking Powder
Pinch of Salt
6 Cups Vegetable Oil for Frying
Cocoa Sugar for Dusting
1Tblsp. Cocoa Powder
½ Cup Sugar
Method of Preparation:
In a medium bowl whisk- egg, add oil, sugar and milk. Sift together- flour, cocoa powder, baking powder, and salt. Blend the two mixtures together. Heat in large pot to 350F and scoop into small balls of batter. Fry for one minute, flip over and fry one more minute. Remove from fryer and toss to coat in sugar cocoa mixture.
Yields 12 Servings
Bitter Chocolate Beignets
Ingredients:
3 egg yolks
3 whole eggs
1/4 cup sugar
1/4 cup flour
7 oz. dark chocolate
1/4 cup butter
Method:
Melt butter and chocolate together in the top of a double boiler.
Whisk whole eggs, egg yolks and sugar until they are pale in color. Fold in flour.
Whisk in melted chocolate and butter and chill.
Shape in to oval dumplings.
Deep fry at 375 F for 2 - 3 minues, then drain onto paper towels.
Dust with icing sugar to serve.
Then we have this oddity
Deep fried peanut butter beignets with chocolate sauce
100 grams Belgian milk chocolate
1 340 gram jar peanut butter
Flour; for dredging
Sunflower oil; for deep frying
2 tsp Self-raising flour
2 tsp Caster sugar
2 Eggs
Splash milk
Sauce
100 gram Belgian milk chocolate
Splash milk
1 Fill a medium saucepan a third full with sunflower oil and heat. Break up half the chocolate into equal pieces, and mould peanut butter around each piece of chocolate.
2 For the Batter: Whisk together the ingredients until smooth. Coat the balls first in flour, dip in the batter and deep fry in the hot oil until crisp and golden. Drain on kitchen paper.
For the Chocolate Sauce: Break the chocolate into a pan, and melt over a low heat with a splash of milk.
Oh, and for true decedance, check this one out:
Chocolate Beignets with Banana Mousseline and Praline Ice Cream (Link)
Finally, we have a savoury beignet as well.
Crawfish Beignets
Ingredients:
2 quarts vegetable oil, for deep-frying
2 eggs
6 ounces peeled crawfish tails
1 tablespoon plus 1 teaspoon Emeril's Original Essence, plus more for sprinkling
1/4 cup finely-chopped green bell peppers
1/4 cup finely-chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Creole Tartar Sauce (optional, cocktail sauce)
In a deep-fryer heat the oil over medium-high heat to 365 degrees F. In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of Essence and add to eggs. Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
Using a large metal tablespoon, drop the beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove the beignets and drain on paper towels. Sprinkle remaining 1 teaspoon Essence over beignets. To serve, spoon the tartar sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle the rims of the plates with extra Essence.
Yield: 4 servings (about 20 Beignets)
CREOLE TARTAR SAUCE
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Beignets are basically a square of fried dough dusted / covered in powdered sugar. Particularly popular in New Orleans, these are small squares of addictive goodness.
The first two recipse are Chocolate Beignets, made more traditionally but with a chocolate batter, dusted with either a mixture of cocoa powder and sugar, or plain icing sugar
Chocolate Beignets
2 Eggs
1oz. Vegetable Oil
¼ Cup Sugar
¼ Cup Milk
1 Cup Flour
¼ Cup Cocoa Powder
1 tsp. Baking Powder
Pinch of Salt
6 Cups Vegetable Oil for Frying
Cocoa Sugar for Dusting
1Tblsp. Cocoa Powder
½ Cup Sugar
Method of Preparation:
In a medium bowl whisk- egg, add oil, sugar and milk. Sift together- flour, cocoa powder, baking powder, and salt. Blend the two mixtures together. Heat in large pot to 350F and scoop into small balls of batter. Fry for one minute, flip over and fry one more minute. Remove from fryer and toss to coat in sugar cocoa mixture.
Yields 12 Servings
Bitter Chocolate Beignets
Ingredients:
3 egg yolks
3 whole eggs
1/4 cup sugar
1/4 cup flour
7 oz. dark chocolate
1/4 cup butter
Method:
Melt butter and chocolate together in the top of a double boiler.
Whisk whole eggs, egg yolks and sugar until they are pale in color. Fold in flour.
Whisk in melted chocolate and butter and chill.
Shape in to oval dumplings.
Deep fry at 375 F for 2 - 3 minues, then drain onto paper towels.
Dust with icing sugar to serve.
Then we have this oddity
Deep fried peanut butter beignets with chocolate sauce
100 grams Belgian milk chocolate
1 340 gram jar peanut butter
Flour; for dredging
Sunflower oil; for deep frying
2 tsp Self-raising flour
2 tsp Caster sugar
2 Eggs
Splash milk
Sauce
100 gram Belgian milk chocolate
Splash milk
1 Fill a medium saucepan a third full with sunflower oil and heat. Break up half the chocolate into equal pieces, and mould peanut butter around each piece of chocolate.
2 For the Batter: Whisk together the ingredients until smooth. Coat the balls first in flour, dip in the batter and deep fry in the hot oil until crisp and golden. Drain on kitchen paper.
For the Chocolate Sauce: Break the chocolate into a pan, and melt over a low heat with a splash of milk.
Oh, and for true decedance, check this one out:
Chocolate Beignets with Banana Mousseline and Praline Ice Cream (Link)
Finally, we have a savoury beignet as well.
Crawfish Beignets
Ingredients:
2 quarts vegetable oil, for deep-frying
2 eggs
6 ounces peeled crawfish tails
1 tablespoon plus 1 teaspoon Emeril's Original Essence, plus more for sprinkling
1/4 cup finely-chopped green bell peppers
1/4 cup finely-chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Creole Tartar Sauce (optional, cocktail sauce)
In a deep-fryer heat the oil over medium-high heat to 365 degrees F. In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of Essence and add to eggs. Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
Using a large metal tablespoon, drop the beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove the beignets and drain on paper towels. Sprinkle remaining 1 teaspoon Essence over beignets. To serve, spoon the tartar sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle the rims of the plates with extra Essence.
Yield: 4 servings (about 20 Beignets)
CREOLE TARTAR SAUCE
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
