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.
FOODCHANNEL EDITOR
Cafe du Monde is the most famous cafe in New Orleans. Everybody goes to this Jackson Square institution for beignets and cafe au lait. These Cafe du Monde beignets are delicious served with powdered sugar, fresh blueberry sauce, any good-quality purchased fruit sauce and even eaten on their own. Nutrition Facts 8 servings Facts per Serving Calories: 527 Fat, Total: 11g Carbohydrates, Total: 102g Cholesterol: 65mg Sodium: 334mg Protein: 9g Fiber: 5g % Cal. from Fat: 19% % Cal. from Carbs: 77% Cooking.com Tip: If your fried foods tend to be greasy, you probably don't have the oil at the proper temperature, leaving foods to simmer in the oil rather than frying. Before frying beignets, french fries or any foods, preheat the oil to the right temperature with the help of a deep fry thermometer. Clipped securely to the side of the pan, this essential tool ensures that the oil is hot enough throughout the frying process. Recipe Courtesy of Cooking.com.
Provided by By FoodChannel Editor | April 16, 2008 6:01 pm
Yield -
Number Of Ingredients 12
Steps:
- 1 FOR THE BLUEBERRY SAUCE: Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes. 2 DO-AHEAD TIP:Sauce can be made 2 days ahead. Cover and refrigerate. 3 FOR THE BEIGNETS:Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in sugar, eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough. 4 Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes. 5 Heat shortening in deep fryer to 325ºF. 6 Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total. 7 Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain. 8 Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.
BLUEBERRY CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer and cream until blended.
- In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
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
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Steps:
- Mix all the flour, sugar, vanilla extract, baking powder, and salt in a bowl.
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[468,60],'fithull_com-mobile-leaderboard-1','ezslot_9',620,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-fithull_com-mobile-leaderboard-1-0')};In another bowl, whisk together the eggs and milk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Please turn on your stovetop to medium heat and bring the mixture to a boil over high heat for about 5 minutes or until it becomes thick enough to coat the back of a spoon without dripping off.
- Drop spoonfuls of batter into hot oil and cook for about 3 minutes on each side or until golden brown on both sides.
- Finally, once done baking, sprinkle some powdered sugar on top of the beignet and enjoy!
Nutrition Facts :
More about "blueberry beignets food"
BLUEBERRY BEIGNETS | EMERILS.COM
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BLUEBERRY BEIGNETS RECIPE - THE DAILY MEAL
From thedailymeal.com
4/5 (1)Calories 872 per servingEstimated Reading Time 2 mins
- 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 (see Essentials, at right). 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.
MINI BLUEBERRY BEIGNETS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 45 minsCategory SnackCalories 237 per serving
- Combine the yeast, water and sugar in the bowl of a stand mixer fitted with a dough hook. (Or use a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the salt, egg, vanilla, lemon zest and evaporated milk.
- Mix on low speed until combined. Add 3 cups of the flour until the dough starts to come together a bit, the add the shortening. When the shortening is incorporated, start adding the remaining flour, a little at a time until most of it is incorporated (you may not need all of it). Turn the dough onto a floured work surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
- Place the dough into a large, oiled bowl. Cover with plastic wrap and let it rise until the dough doubles in size.
- After the dough has doubled in size, punch it down and turn it onto a floured surface. Roll out into a thin rectangle that is about 1/4″ thick. (If using frozen blueberries, toss with a Tbsp. or two of flour, before scattering on dough). Scatter the blueberries over one half of the dough, then fold the uncovered half over top to cover. Lightly pinch the edges (so the blueberries don't escapand roll dough until about 1/2-inch thick. With a very sharp knife working at a diagonal to the rectangle, cut into 1″ wide strips. Now cut into diamond shapes by making diagonal cuts (of 1-inch wide)in the opposite direction. Cover completely with clean tea towels and let rise about 40 minutes in a warm place.
BLUEBERRY LEMON BEIGNETS AND A HANUKKAH GIVEAWAY
From meatyourvegetables.com
Reviews 2Category Dessert, SnackCuisine Creole, French, Kosher, New OrleansEstimated Reading Time 4 mins
- Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.
- In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.
- Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.
(EASY) BAKED BLUEBERRY ORANGE BEIGNETS - A LATTE FOOD
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Reviews 7Estimated Reading Time 3 mins
- Pat out each piece of biscuit dough into a rectangular shape (or as close as you can get to it), leaving the dough about 1/4" thick.
- Place about 2 Tbsp of marmalade into the center of each dough. Fold the dough over, and crimp the edges closed with your fingers.
- Dip each beignet in the cinnamon sugar mixture, coating all sides. Place each on the baking sheet evenly spaced apart.
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