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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, March 24, 2008 Imagine yourself in New Orleans, eating beignets By Judyrae Kruse Herald columnist If you ask me, one of the nicest possible ways to ever start the day is with a steaming hot cup of chicory coffee and a plateful of beignets fresh from the kitchen at the Cafe du Monde in New Orleans. Since we're here, though, not there, we'll just have to duplicate the experience in our own kitchens. And we can do just that, thanks to Everett cook Debbie Galuska, who tells us, "Regarding the recent request from G.R. Hoff of Mountlake Terrace for a beignet recipe, beignets are "French doughnuts' made most famous by the Cafe du Monde coffee stand in the French Market in the French Quarter in New Orleans. The stand is open 24 hours a day and has been serving beignets since 1862! They are served with cafe-au-lait made with chicory-laced coffee and are delicious! "You can make them at home using their boxed mix, which is available by mail. You can order by phone at 800-772-2927, or online at www.cafedumonde.com. I have also found the mix at DeLaurenti's in the Pike Place Market in Seattle." Continuing, Debbie says, "To make them from scratch, here's a recipe from "La Bouche Creole,' one of my favorite Creole cookbooks. But, buy the mix, it is easier! These are a favorite at my house -- my kids always request them when they're home for the holidays. And, if you close your eyes when you're eating them, it's almost like being at the Cafe du Monde in New Orleans. Bon Appetit!" Now then -- whether or not you're thinking about ordering some of the mix, you might want to know that cans of the chicory coffee are another item available at Cafe du Monde. And now for: Beignets 1 cup whole milk 2 tablespoons lard or shortening 2 tablespoons granulated sugar 1 package dry yeast 3 cups all-purpose flour 1 teaspoon ground nutmeg 1 teaspoon salt 1 egg Oil for deep-frying Powdered sugar Slowly heat milk to scalding point, stirring all the while. Put the lard or shortening and the sugar in a bowl and then add the hot milk, stirring until sugar and lard or shortening are melted. Allow to cool to a lukewarm stage (no hotter than 100 degrees). Pour in the yeast and stir until dissolved. Sift the flour, nutmeg and salt together and gradually add about half of the mixture to the milk to form a batter. When the batter is smooth, add the egg and beat until well mixed. Add the rest of the flour mixture and stir until smooth. Cover with a towel and set aside to rise. In about an hour, the dough will have doubled in volume. At this point, knead gently and place on a floured board. Roll out to about ¼-inch thickness. Cut dough into diamond shapes with a sharp knife and cover with a towel for about 45 minutes, so the dough will rise. Heat the oil to 385 degrees. Fry the beignets. (Try to turn them only once.) When they are a beautiful golden brown, drain on paper and dust with powdered sugar. Bits and pieces: You pepper-recipe sharers will be delighted to hear from Phill Alger of Gold Bar, who writes, "Man, I'm impressed! So many people wrote in to help me. My wife Sharon is also amazed. I'm a celebrity! Please tell everyone thank you, and also thank you very much for helping. "The recipe that most resembles my original (as I remember) off the Contadina can, is the one posted Feb. 25 with the red peppers. I think the only difference is, the original called for converted rice instead of bread crumbs, but guess what? We're going to try them all!!! Thank you all again for all of your help." The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Food section.

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