Culinary Confessional

Lemon Beignets with Strawberry Sauce 1 cup cold water 1 stick cold butter, cubed 1/4 tsp salt 1 cup plus 1/2 tsp sugar (divided) 1 cup flour 4 large eggs Zest of 2 lemons 1/2 cup confectioners sugar 2 cups raspberries 1 tbsp balsamic vinegar 1 tbsp vanilla paste 3 cups vegetable oil Combine the water and butter in a small saucepan and bring to a boil. When the butter has melted, whisk in the salt and 1/2 tsp sugar. Once the sugar has dissolved, remove from heat and add the flour, stirring until smooth. Return the saucepan to the stove over high heat and cook, stirring constantly, until the dough comes together and pulls away from the sides of the pan. Transfer the dough to a large bowl and let cool slightly. Add the eggs one at a time, beating the batter until smooth, then add the lemon zest and stir to combine. Let the dough rest, covered with a clean dish towel, at room temp, for 2 hours. Combine the raspberries and the remaining cup of sugar in a saucepan over medium heat and stir until the sugar is dissolved. Then add the balsamic vinegar and vanilla paste. Let simmer for 10 minutes, stirring occasionally, until the sauce thickens and is the consistency of maple syrup, then remove from heat and set aside in the fridge to chill. Heat the oil to 365-deg in a deep skillet. Carefully drop tablespoonfuls of the dough into the hot oil and fry on both sides until golden brown, about 3 minutes per side. Drain on paper towels. Serve hot, dusted with the confectioners sugar and drizzled with the raspberry sauce. Approximate Nutritional Values: http://www.food.com/recipe/beignets-86144

Shrimp Beignets with Cajun Dipping Sauce 1 egg, beaten 1 lb shrimp—cooked and chopped 4 scallions, chopped 2 tsp butter, melted 1 tsp salt 1 tsp cayenne pepper 1/3 cup bread flour 3/4 cup mayonnaise 3/4 cup cocktail sauce 1 tsp hot sauce 1 tbsp garlic powder Vegetable oil for frying In a deep pot, heat the oil to 375-deg. In a large bowl, combine the egg, shrimp, onions, butter, salt, and cayenne. Then sift in the flour and stir until fully blended. Drop tablespoonfuls of the batter, a few at a time, into the hot oil, being careful not to overcrowd the pot.  Fry the beignets until golden brown on both sides, about 3 minutes.  Use a slotted spoon to remove from the oil and drain on plates covered with paper towels. In a small bowl, whisk together the mayonnaise, cocktail sauce, hot sauce, and garlic powder.  Serve with the piping hot beignets. Approximate Nutritional Values: http://deep-fried.food.com/recipe/shrimp-eggplant-beignets-with-remoulade-sauce-85089

New Orleans-Style Beignets 1-1/2 cups warm water 1/3 cup sugar, divided 1 pkg active dry yeast 1 cup milk 2 large eggs 3 tsp vanilla 7-1/2 cups flour, divided 1/4 cup butter, softened 1 tsp salt 3/4 cup confectioners sugar 1 quart canola oil, for frying In a large bowl, mix together the water, half the sugar, and the yeast, then let it sit for 10 minutes. (Note: if the yeast doesn’t begin to bubble, then dispose and try again with warmer water.) In the bowl of an electric mixer fitted with a whisk attachment, whisk together the milk, eggs, and vanilla. Add to the yeast mixture along with 3 cups of the flour, the remaining sugar, the butter, and the salt.  Stir to combine. Change the whisk attachment to the dough hook, then gradually add 4 cups of flour, mixing until the ingredients are fully combined and the dough becomes sticky. Remove the dough from the mixer and knead it on a floured work surface.  Knead until the dough is smooth and elastic, yet still tacky. Place the dough in an oiled bowl, cover with a dishtowel, and let rise in a warm place for 2 hours. Heat the oil in a large pot until hot, but not smoking (about 350-deg).   Place the confectioners sugar in a small brown bag and set aside. While the oil heats, gently deflate the dough by gently punching it down, then roll/pat it into a 14” x 10” rectangle.  Then cut the dough into 2” inch squares. Drop the squares of dough into the oil about 6 at a time, careful not to overcrowd the pot. The dough sink to the bottom, then within 10 seconds, rise to the top. (If they don’t rise to the top fairly quickly, the oil isn’t hot enough.) Fry on one side till golden brown, about 1 minute. Use a pair of tongs to gently turn them over. Cook another minute, until the beignets are golden brown on both sides. Transfer to paper towels to absorb excess oil, then place in the paper bag with the sugar.  Seal tightly, then shake to coat the beignets completely, then serve warm. Approximate Nutritional Values:  http://www.food.com/recipe/beignets-86144