Beignets With Mississippi Blueberry Sauce Recipes
BEIGNETS WITH MISSISSIPPI BLUEBERRY SAUCE
Beignets are as much a part of our culture as good jazz and serious hurricanes. Beignet comes from the French word for fritter. It's a yeasty, deep-fried type of doughnut, usually served with powdered sugar. This recipe is for a Commander's beignet, and it works as a savory beignet as well as a sweet one. And if you've never been to Cafe du Monde in New Orleans, well, you've got some living left to do. Cafe du Monde, which is packed with customers 24 hours a day, serves a more classic beignet--and the powdered sugar flies, literally.
Provided by Babs7
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
- To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl.
- Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
- Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
- Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy.
- Adjust the heat to maintain the temperature at 325°F Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open.
- Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
- Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.
Nutrition Facts : Calories 3720.3, Fat 366.5, SaturatedFat 48.3, Cholesterol 36.7, Sodium 784.7, Carbohydrate 112.9, Fiber 4, Sugar 57.9, Protein 9.4
BLUEBERRY BEIGNETS
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the blueberries and granulated sugar and lightly mash together with a fork. Stir in the eggs and half-and-half.
- In a large bowl, combine the flour, baking powder, and salt. Make a well in the center, pour in the blueberry mixture, and whisk until combined. Allow the mixture to rest 10 minutes before frying.
- Pour enough oil to come to the maximum line in an electric fryer or halfway up the side of a deep, large, heavy-bottomed pot. Heat the oil to 360 degrees F.
- Using a 2-tablespoon scoop, carefully drop the batter into the hot oil, cooking 4 to 6 beignets at a time; don't crowd them. If using a deep fryer, shake the basket to loosen the beignets from the bottom if they're sticking. Cook the beignets until golden, about 6 minutes. If you're frying them in a pot, the beignets will sink to the bottom, then float up to the top, where you can turn them for even coloring.
- Using a slotted spoon, tongs, or a spider, transfer the fried beignets to paper towels to drain briefly, then add to a large bowl along with the confectioners' sugar, and toss to coat. Set the beignets on a serving platter. Repeat the process with the remaining batter.
- To serve, dust the beignets a final time with confectioners' sugar, and serve hot.
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