Apple Cider Beignet Recipe By Tasty Food

APPLE CIDER BEIGNET RECIPE BY TASTY

Steps:

• Make the beignets: In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
• In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
• In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
• Add the yeast mixture to the egg mixture and stir to combine.
• Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
• Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
• In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
• Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes.
• Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes.
• Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
• In a large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• Turn the dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Cut the dough into 36 2-inch (5 cm) squares.
• Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
• Serve the beignets warm with the cider caramel alongside for dipping.
• Enjoy!

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet. Heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melted, stop stirring. Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Keep an eye on the sugar because it can go from dark amber to burnt in a blink. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering.
• Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan. Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool slightly.
• For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F.
• In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy. Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier.
• In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using. Make a well in the center of the flour (similar to the way you would if you were making pasta). Pour the cider mixture into the center of the well. Stir in a circular motion, with the fork slowly dragging in and incorporating the flour. Stir until a lumpy batter forms.
• Put the remaining 1/2 cup flour in a plate or pan. Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off. Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch.
• Lay the beignets on a paper towel-lined plate to drain the excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side.

BEIGNETS RECIPE BY TASTY

Steps:

• Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter, and sugar, and whisk to combine.
• In a large bowl, whisk together the flour and salt.
• Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.
• Enjoy!

APPLE CIDER RECIPE BY TASTY

Steps:

• Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
• Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
• Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
• Whisk in the brown sugar until dissolved.
• Serve hot, or store in the refrigerator to serve later. Reheat before serving.
• Enjoy!

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• Place the oven rack in the middle of the oven and preheat the oven to 250 degrees F.
• Peel and core the apples and cut crosswise into 1/4-inch-thick slices. Pat apple rings dry.
• In a large, shallow bowl, put 1 1/4 cups of flour and make a well in the center. In a small bowl, beat the egg with a fork, stir in the cider and 1 tablespoon oil, and pour into the well. Stir in a circular motion with the fork slowly incorporating flour, and stir until a lumpy batter forms.
• Over medium-high heat, heat 2 inches of oil in a 5 to 6-quart heavy pot to 375 degrees F. Line a cookie plate with paper towels.
• Working in batches of 3, dredge the apple rings in the remaining 1/2 cup flour, shaking off excess, and then dip in the batter to coat, letting the excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on the plate and allow the paper towel to absorb excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the Butter Bourbon Dipping Sauce is warm, and serve on the side.
• In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down.;

APPLE CIDER VINEGAR

Steps:

• Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace.
• Add the hydrated yeast or the wild yeast starter to the jar. Alternatively, if wild fermenting, skip to step 4.
• Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
• Place in an environment where the temperature is between 55° and 65°F. Wild yeasts seem to do better at this temperature range. Unlike some active commercial yeasts, wild yeasts are typically slow to start, so don't expect to see bubbles for a couple of days or more.
• At 7 to 10 days, add the raw vinegar. Replace the cover on the jar. Store on your counter or in another spot that is 75° to 86°F.
• Check the vinegar in a month, when you should have nice acidity. However, it may take an additional month or two to fully develop, especially if your environment is cooler.
• Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors.