"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 11-25-2006, 03:46 AM   #1
Senior Chef
 
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
Send a message via Yahoo to FraidKnot
Beignets

Once upon a time I was engaged to a man from Louisiana. He raved and raved about Beignets until I finally insisted he make some for me. Okay, they're good! Here's the recipe:

1 pkg. active dry yeast
1-1/2 c. warm (105 degree) water
1/2 c. sugar
2 large eggs
1 tsp. salt
1 c. evaporated milk
7 cups sifted all purpose flour
1/4 c. lard or vegetable shortening
oil for frying
sifted powdered sugar for topping

In a large bowl sprinkle yeast over hot water and stir to dissolve. Add regular sugar, salt, eggs and evaporated milk. Blend well using a rotary beater. Add 4 cups of the flour, beat until smooth. Add shortening or lard and beat in remaining flour. Cover dough and chill for several hours. Cut dough into small triangles and deep fry at 360F in hot fat. Beignets will puff and float to the top immediately; if not, the oil is not hot enough. Drain on paper towels and sprinkle with sifted powdered sugar.

Fraidy

__________________

__________________
FraidKnot is offline   Reply With Quote
Old 11-26-2006, 12:10 AM   #2
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Well, Fraidy - the basic recipe sounds right (very similar to the one posted here by Diana Rattray - and about as close as I can remember to the way my Mom used to make them). But, they are not small triangles - they are small (about 3") squares.

The gold standard of beignets are the ones served at Cafe Du Monde in the French Quarter in New Orleans. Here is a little history about them.

Oh, and if you have ever had coffee there and want to make it at home ... you can't. There is something about the water that you can't reproduce anywhere else ... and the old coffee maker they have. And, while most prople "think" it's a 1:1 mix of chicory coffee and hot milk - it's not ... it's 1 part coffee and 2 parts milk. When you sit in Cafe Du Monde and watch them pour it ... appearing to be equal parts from the coffee and milk pots ... it's an optical allusion. The diameter of the spout on the milk pot is twice the size of the coffee pot- so what may appear to be an equal pour isn't!

Oh, yeah ... I used to live there ....
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-26-2006, 02:12 AM   #3
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
nothing like a Du Monde morning.

That and the legend of beignet being the "Fot un nun(sp*)", "Fart of nun" what is what is the basis for the dough nut. Of course, smothered in powdered sugar.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 11-26-2006, 09:52 AM   #4
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Oh, I've got some fond memories of the Cafe du Monde next to Jackson Square myself. I was never really into the chickory, but, the fresh beignets were excellent!
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-26-2006, 10:38 AM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'm not a coffee drinker, but found their hot chocolate to be as amazing as those wonderful beignets.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-26-2006, 12:00 PM   #6
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,162
Quote:
Originally Posted by Michael in FtW

The gold standard of beignets are the ones served at Cafe Du Monde in the French Quarter in New Orleans. Here is a little history about them.
Amen to that! Nothing like sitting leisurely in the cafe and enjoying the heavenly beignets and some of that coffee! Great place for people-watching, too.

Love New Orleans. It's open all night!
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 11-26-2006, 12:36 PM   #7
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Oh my, I love Café du Monde! Have lovely memories of my own from there! and I love Beignets!

When I was catering, I used to do savory variations on them often for appys. They were very popular, I guess because they were such tasty little bites. Here's one I still sometimes make for home entertaining.

Crab Beignets

makes 4-6 servings (about 28 beignets)

1 cup unbleached flour
1 teaspoon baking powder
1 cup water
1 teaspoon garlic, chopped
1 pimiento, chopped
3 scallions, chopped
4 drops hot pepper sauce
8 ounces cooked lump crab meat

1. Pick over the crab meat to remove any traces of shell. In a bowl, mix ingredients. Cover bowl with a damp towel and set aside for 30 minutes.
2. Drop by spoonfuls into 325 degrees F. oil and fry until golden brown, about 7 or 8 minutes. Be sure not to crowd the beignets in the hot oil, or they won’t fry evenly. Drain and serve hot with a lemon wedge.

Teacher’s Tip: It’s important to have your oil at the right temperature. Too hot, and your beignets will burn – too cold, the beignets will absorb the oil and become greasy and unpleasant.

Wine Tip: A sparkling wine would be just right with these crispy morsels, or a well chilled Alsatian Riesling
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 11-26-2006, 05:16 PM   #8
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I have eaten beignets in France, and hadn't realised what a part of New Orleans cuisine they have become!
__________________
Ishbel is offline   Reply With Quote
Old 11-26-2006, 05:27 PM   #9
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Quote:
Originally Posted by FraidKnot
Once upon a time I was engaged to a man from Louisiana. He raved and raved about Beignets until I finally insisted he make some for me. Okay, they're good! Here's the recipe:

1 pkg. active dry yeast
1-1/2 c. warm (105 degree) water
1/2 c. sugar
2 large eggs
1 tsp. salt
1 c. evaporated milk
7 cups sifted all purpose flour
1/4 c. lard or vegetable shortening
oil for frying
sifted powdered sugar for topping

In a large bowl sprinkle yeast over hot water and stir to dissolve. Add regular sugar, salt, eggs and evaporated milk. Blend well using a rotary beater. Add 4 cups of the flour, beat until smooth. Add shortening or lard and beat in remaining flour. Cover dough and chill for several hours. Cut dough into small triangles and deep fry at 360F in hot fat. Beignets will puff and float to the top immediately; if not, the oil is not hot enough. Drain on paper towels and sprinkle with sifted powdered sugar.

Fraidy
Gracious me...how many do you make with this recipe? I know I could eat them all, no matter what.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 11-26-2006, 06:05 PM   #10
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by TATTRAT
nothing like a Du Monde morning.

That and the legend of beignet being the "Fot un nun(sp*)", "Fart of nun" what is what is the basis for the dough nut. Of course, smothered in powdered sugar.
I'll be back on 18 February! I'll think of you as I enjoy the view of the square!
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.