Back to beignets, but this time with a somewhat unorthodox approach to the project.
Unlike the beignets we’ve had so far, made with a conventional yeast dough, this one sent along by Everett cook and faithful Forum helper-outer Carol Wilson uses a cream-puff dough.
The recipe, provided by Gourmet Magazine, makes 32 beignets and gets a four-star user rating by its source, www.foodnetwork.com.
By the way, in case you’re at all interested, I just ran across an ad from an eatery offering, among other Louisiana specialties (gumbo, etouffee and jambalaya), “famous New Orleans beignets.”
That place is the Cajun Bar &Grill, 7296 Baker St., Concrete.
Now for:
Beignets
1cup water
1cube (1/2 cup) unsalted butter
1/4teaspoon salt
1teaspoon sugar
1cup plus 2 tablespoons sifted all-purpose flour
4eggs
1teaspoon vanilla
Vegetable shortening for deep-frying
Powdered sugar
In a small saucepan, combine the water, butter, salt and sugar and bring the mixture to a rapid boil. Remove pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beating briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pan and forms a ball.
Remove pan from heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.
In a deep-fryer, heat enough shortening to measure 3 inches to 370 degrees. Drop the dough by teaspoonfuls into the shortening and fry the beignets in batches, turning them, until golden brown, about 3 minutes.
With a slotted spoon, remove them to paper towels to drain. Sprinkle the beignets with powdered sugar and serve hot.
Makes 32 beignets.
SOS: Everett reader George C. Deane asks some questions a lot of us would like answered: “I clipped and saved your KFC article as well as the followup recipes, which vary somewhat, but all call for tomato cup-of-soup mix which I have been unable to find anywhere — not at Safeway, Albertson’s, QFC or Haggen’s.
“Have they stopped producing it? Could sun-dried tomatoes run through a blender work, or are there other important ingredients in that soup mix that make a difference? If so, what might they be? Thanks for your help.”
If you can shed some light on this subject, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but 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 Monday’s Time Out section.
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