GRUYERE-AND-PARMESAN BEIGNETS
This delicious beignet recipe is courtesy of chef April Bloomfield.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 60 beignets
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
- Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.
- Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.
- Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.
HERB CHEESE SPREAD
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.
SAVORY BEIGNETS
Get a taste of the Big Easy with these Savory Beignets. Made with sharp cheddar cheese, these Savory Beignets are made with a classic cream puff dough.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield Makes about 4 doz. or 12 servings, about 4 beignets each.
Number Of Ingredients 7
Steps:
- Place water and butter in large saucepan. Bring to boil on medium-high heat. Add flour and salt; mix well. Reduce heat to low; cook until mixture forms a ball, stirring constantly. Remove from heat.
- Add eggs, one at a time, stirring until well blended after each addition. Stir in cheese.
- Heat oil in heavy 3-qt.saucepan or deep-fryer on medium heat to 350°F. Carefully add rounded teaspoonfuls of batter, a few at a time, to hot oil. Cook until golden brown, turning once. Drain on paper towels.
Nutrition Facts : Calories 220, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 0 g, Protein 7 g
SAVORY CHEESE BEIGNETS
Make and share this Savory Cheese Beignets recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 35m
Yield 5 beignets each, 10 serving(s)
Number Of Ingredients 8
Steps:
- add water and butter to a pot. Bring pot to boil then add flour and salt and mix until a ball forms stirring all.
- Remove from heat and add egg on at a time stirring very very well, then add cheese.
- Deep fry in hot oil, around 350 F, by large TBS until browned.
Nutrition Facts : Calories 194.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 90.1, Sodium 389.1, Carbohydrate 13.9, Fiber 0.4, Sugar 0.2, Protein 8
CHEESE & HERB BEIGNETS
I've made plenty of batches of the sweet beignets but savory ones are a new territory. The amount of fresh herbs was greatly reduced. The original recipe called for one half cup of parsley, another half cup of chervil and one bunch of chives. I used a mix of curly and flat leaf parsley, chives, small amount of fresh basil, chervil and a small amount of lovage. The beignets are best eaten as soon as they are made because they don't taste all that great as leftovers. *FREE PASS* to indulge! Was suggested on the website to serve with tomato relish. From FoodToLove.co.nz.
Provided by C G @Celestina9000
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Combine butter and 1/2 cup water in a saucepan. Note: a non-stick saucepan works best. Heat on LOW until butter melts. Bring *almost* to boiling point (DO NOT boil).
- Sift flour and salt together in a small prep bowl. Add to butter/water mixture all at once; stirring to combine. Cook, stirring, 1 minute, until mixture leaves the sides of the saucepan and forms a ball around the spoon. If you're using a non-stick this step will only take about 15 seconds. Remove saucepan from heat. Transfer mixture to bowl. [*Cool] about 15 minutes. *Reminder: the mixture has to be cool enough so that when you add the eggs in the next step, the eggs won't scramble!
- Using an electric mixer, add eggs one at a time, beating well after each addition, until thick, smooth and glossy. Stir in cheese and herbs. Season to taste.
- Heat oil in a heavy pan, until very hot. Using an oiled 1 1/2 " diameter cookie scoop or similar, scoop mixture into the hot oil. Cook in batches for 3-4 minutes, until puffed and golden all over; turning often to brown evenly. Transfer with slotted spoon to drain on paper towel. Serve immediately.
BEIGNETS
A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!
Provided by ginampls
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g
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