Buttermilk Beer Beignets Recipes

Steps:

• Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.
• Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.
• Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).
• Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.
• Make ahead:
• The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

Steps:

• Combine curry powder, sugar, salt, and chicken bouillon in a mixing bowl and hand mix together until it's all one love, one mix.
• Rinse chicken under water, pat dry with paper towels, then transfer to a mixing bowl. Next, pour the beautiful curry spice mix all over that chicken. Mix and rub the spices all over the chicken until no chicken remains uncovered with spice. Cover it all up, like it's your only goal in life.
• Marinate overnight. Alternatively, if you're in a hurry, marinate for 1 hour, though the curry mix won't fully penetrate the chicken or touch the souls of others, which is what eating is all about.
• When ready to cook, you'll need a pan to sauté with and a pot for stewing and braising.
• Combine coconut milk, whole milk, and sambal badjak in pot.
• Next, heat the sauté pan to medium-high heat. Add a little bit of cooking oil, add some onions and some lime leaves, and sear batches of chicken until chicken turns golden brown all around, while sweating onions and leaves. Do not cook the chicken through; just brown and sear. The lime leaves will fill your kitchen with their incredible citrus scent-a pretty amazing smell.
• After each batch is evenly seared, transfer into pot. To ensure the chicken cooks evenly, do not heat up the pot until all chicken is seared. Continue searing onions, lime leaves, and chicken. Once all chicken is seared, sauté any remaining lime leaves, and onions, and transfer to the pot before cooking. If there is any excess spice mix in the chicken marinade bowl, also transfer into the pot because the spice mix is measured specifically to give the best flavor for the curry sauce itself and not just the marinade.
• Bring pot to a boil over high heat, then simmer covered with a slight opening for 35-45 minutes, or until the chicken is tender but not falling apart. The curry consistency should be thin and almost milky. Once chicken is done, turn off heat.
• While waiting for the chicken to finish cooking, prepare an ice water bath in a bowl. Bring 2 inches of water to a rolling boil in a pot over high heat. Cook the sweet potatoes in the boiling water for 6-8 minutes. Check often to see when the potatoes are cooked through; they should be crunchy, still firm and not mushy. Once they're done, remove the potatoes from pot (but do not dump the boiling water; save it for blanching the carrots) and shock them immediately in the ice water bath for 2 minutes, or until they are completely cool to the touch. Strain and set aside cooked potatoes in a fresh bowl.
• Next, blanch the carrots by repeating the steps as for the potatoes, checking for nonmushy doneness. If you use baby carrots, they take about 4-5 minutes to blanch. Adjust time accordingly for the type of carrots you're using and how they're cut. Cook, shock, strain, then set aside with the potatoes.
• Chicken can be served immediately, but it will be most flavorful if cooled down, stored, and covered overnight in the fridge, and then reheated and served the next day. Blanched potatoes and carrots can also be stored overnight.
• When ready to serve (not long before-just right when you are ready to serve), add carrots and potatoes to the hot chicken curry. Garnish with scallions. Serve with steamed rice, and if you want to soak up that curry deliciousness (my favorite part), sop it up with some Buttermilk Beer Beignets.
• And that's the best experience with chicken curry that you can have-reaching the epitome of chicken curry enlightenment. Enjoy, kids!

Steps:

• Combine flour, cornstarch, salt, sugar, and baking powder in a large mixing bowl. Mix well.
• Pour in buttermilk, then pour in beer. Gently fold in with a baking spatula. DO NOT WHISK. A whisk will introduce too much air into the dough, which will make the beignets too tough.
• The temperature of the batter is important! Refrigerate 30 minutes before frying. The beignet will come out more airy and less dense if the batter is, as Foreigner reminds us, "cold as ice."
• When the beignets are ready to fry, bring a pot of oil up to 350°F over medium-high heat. Scoop up the dough with an ice cream scoop, drop in the pot of oil, and fry for about 4 1/2 to 5 minutes, constantly turning until the dough is a light golden brown.
• To sure the beignets are cooked through, stick them with a long skewer. The skewer should be clean when you remove it. If it's not, continue to fry.
• Remove and shake off excess oil, then set aside.

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, 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.
• 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.
• Shake confectioners' sugar on hot beignets. Serve warm.