Sunday, June 27, 2010

Beignets - they are chanting for them

The girls had beignets at a restaurant here in Chicago with their dad one day a few year ago, and they really really wanted to go to that place and get them again - only this time with me. Well, too complicated - but I did find this recipe in about a dozen places, so I figured it was THE recipe. Why is that making these seemed less complicated than going out to get them?

This beignet recipe makes beignets like we had in New Orleans.


* 1 TBS or 1 package active dry yeast
* 1 1/2 C warm water (approx 105° to 115° F)
* 1/2 C granulated sugar
* 1 t salt
* 2 eggs, beaten
* 1 C (8 oz) evaporated milk
* 7 cups unbleached flour
* 1/4 cup shortening, softened
* oil for deep frying
* powdered sugar - we use a significant amount of this

In large bowl, sprinkle yeast over the warm water and maybe 2 tsp of the sugar; stir to dissolve and let proof for 5-10 minutes. It should get foamy. Add the rest of the sugar, salt, beaten eggs, and evaporated milk. Whisk to blend thoroughly. Add 4 cups of the flour; beat with a wooden spoon until smooth. Add shortening; gradually blend in remaining flour, 1/2C at a time. Chill in a greased bowl covered with plastic wrap overnight.

Pinch off a good handful. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Fry (I use a cast iron skillet) for 2 to 3 minutes until lightly browned on both sides. If your oil is too hot or they are too thick, they will puff up but not be cooked inside. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.

Dough can be frozen or refrigerated. It keeps a couple of days before the yeast is spent.

Makes 4 to 5 dozen.

I had a friend from NOLA come over one day to help the girls with some stuff for school and we had made these. She remarked when I offered her one, "Delicious, but I wouldn't have that mess in my kitchen."

I ask you - what is a kitchen for???

Image of Cafe Du Monde Beignets by chuckyeager

Monday, April 5, 2010

Egg count

Easter-Passover Later Seder egg count

2 dozen - for decorating

18 - for deviled eggs
8 - Sweet noodle kugel
6 - potato kugel
4 - matzoh balls
5 - lemon mousse (4 in the mousse - one yolk looked bad, so I used the white)

Stick of butter count? Less than 1.
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So What Are We? Chewish? by Kate Tabor is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.