Happy Fat Tuesday or Mardi Gras in French!
It has been quite a few years since I've been to New Orleans. One of the most memorable parts of the trip was sitting at the Café du Monde, at the end of the French Market next to the Mississippi River, drinking Chicory coffee and eating the fabulous deep-fried pastries called Beignets.
"The location of the French Market and of New Orleans dates back to the Choctaw Indians, before the Europeans settled the New World. The Choctaw Indians used this natural Mississippi river levee location to trade their wares to the river traffic.
The early European settlers came by boat to this location to sell produce and dairy products. The City of New Orleans was established on this location of the Mississippi River in 1718 by Jean Baptiste LeMoyne. This old New Orleans is called the "Vieux Carre" or French Quarter. The French Market now comprises of seven buildings anchored at the Jackson Square end by the Cafe Du Monde and on the other end by the Farmers and Flea Market sheds."*
Here is my homage to Mardi Gras and the Café du Monde with homemade Beignets.
They turned out exactly as I remembered them - airy and light puffs of sugared dough and perfect with a cup of coffee.
Beignets à la Cafe du Monde
Adapted from Allrecipes.com
Servings: 10-12 depending on portion size
2 1/4 teaspoons active dry yeast (one packet)
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1-1/2 Tablespoons vanilla
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying (Cafe du Monde recommends cottonseed oil)
3/4 cup confectioners' sugar placed in a paper lunch bag
In a large bowl, dissolve yeast in warm water. Add sugar, salt, vanilla, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
On a well-floured surface, roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares.
Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels. I used my trusty old Fry Baby but a deep saucepan would also work.
Place several Beignets at a time in the paper bag with confectioners' sugar and shake until coated.
Serve warm.
~from Savoring Time in the Kitchen
Servings: 10-12 depending on portion size
2 1/4 teaspoons active dry yeast (one packet)
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1-1/2 Tablespoons vanilla
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying (Cafe du Monde recommends cottonseed oil)
3/4 cup confectioners' sugar placed in a paper lunch bag
In a large bowl, dissolve yeast in warm water. Add sugar, salt, vanilla, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
On a well-floured surface, roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares.
Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels. I used my trusty old Fry Baby but a deep saucepan would also work.
Place several Beignets at a time in the paper bag with confectioners' sugar and shake until coated.
Serve warm.
