Laissez les bon temps rouler!

    In celebration of Mardi Gras, I decided to host a little dinner party. The menu included items such as Deep Fried Pickles, Chicken Shrimp and Andouille Gumbo and for dessert, Beignets. Everything was so delicious.
   Beignets (ben-YAYs) are a traditional New Orleans breakfast dish, often served as dessert. In New Orleans they're topped with a shovel full of powdered sugar and usually served with a steaming cup of Cafe au Lait. I decided to toss them in some Homemade Vanilla Sugar that my dinner guests had given me as a hostess gift.

New Orleans Style Beignets:

New Orleans style Beignets with Homemade Vanilla Sugar.

Ingredients:
1 envelope active dry yeast
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 tsp salt
1 beaten egg
1/2 cup evaporated milk
3 1/2 – 3 3/4 cups flour
1/8 cup shortening
vegetable oil for frying
flavored sugar or powdered sugar for topping

Directions:
1) Combine the yeast, water, and sugar in a large mixing bowl. Let this sit until frothy, about 5 minutes.

2) Add the salt, egg, and evaporated milk.
3) Place the bowl of a stand mixer into some hot water to warm it's temperature (if you add the yeast mixture to the metal bowl while it's cold it will not proof). Once you've done this, add the yeast mixture to the bowl of the stand mixer and mix on low speed using a dough hook.
4) Add half of the flour and mix until it starts to come together, then add the shortening.
5) When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated and it resembles a ball.
6)Turn the dough onto a floured surface to finish kneading by hand. Knead the dough, adding just enough flour as necessary to make a non-sticky, smooth dough.
7) Spray a mixing bowl with kitchen spray and place the dough inside. Cover with plastic wrap. Let rise in a warm, draft free place (I use the microwave), for about 45-60 minutes, until it has doubled in size.

Before

After 

8) Once the dough has risen, turn it out onto a lightly floured surface. Roll out into a rectangle that is about 1/2″ thick. Using a pizza cutter or a very sharp knife, cut the dough into 2″ wide rectangles. 
9) Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.
When the beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. 10) Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).

11) Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar.

This recipe yields approximately 24 Beignets.

Laissez les bon temps rouler!!

You may also like:
Chicken and Andouille Sausage Jambalaya
Chicken, Shrimp and Andouille Gumbo

Cabane a Sucre Weekend

    This past week we were away visiting family in Quebec. Since it was March Break, we thought it would be fun to take advantage of our surroundings and participate in an authentic Cabane a Sucre. It was a fabulous time. We ate an authentic Sugar Shack meal with all the fixin's, learned to make maple syrup and even rode in a horse drawn carriage. It is safe to say that we are all maple syrup'ed out.
    When I was deciding what I would post today, I thought I would stay in theme with the past weeks festivities. Of all the delicious things we got to eat, what I enjoyed the most was the Tarte au Sucre/ Sugar Pie. So I figured I would share that with you.

Tarte au Sucre

Delicious Sugar Pie

Ingredients:

1 pie crust, unbaked (see below for recipe)

6 tbsp. all purpose flour 

2 cups packed brown sugar (or half brown sugar, half maple sugar if you have/ can afford it) 

1 1/2 cups low fat evaporated milk

4 tbsp. butter

1/2 tsp. salt 

1 tsp. vanilla or maple extract 

Directions:

(1) Preheat oven to 400F
(2) In a saucepan, combine flour and sugar and mix.
(3) Stir in milk slowly to avoid lumps, then add butter and salt.
(4) Cook, stirring constantly, until mixture comes to a boil.
(5) Remove from heat, add vanilla or maple extract.
(6) Pour into an unbaked pie shell.
(7) Bake at 400F for 5 minutes.
(8) Reduce heat to 350F and continue baking for 25 minutes.
(9) Remove from oven and let cool in a rack.

Pie Crust

1 1/4 cups all-purpose flour

1/4 tsp. salt

1/2 cup butter, chilled and diced

1/4 cup ice water

Directions:

(1) In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
(2) Roll dough out to fit a 9 inch pie plate. Place crust in pie plate or ceramic pie dish. Press the dough evenly into the bottom and sides of the pie plate.