SHRIMP BEIGNETS
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate.
- Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
- In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl.
- In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
- Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
- Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
- Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring.
- Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM
Steps:
- Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.
RASPBERRY BEIGNETS WITH VANILLA DIPPING SAUCE
Provided by Alex Guarnaschelli
Categories dessert
Time 3h50m
Yield approximately 24 beignets
Number Of Ingredients 20
Steps:
- In a medium bowl, stir together the yeast and the water. Set aside to proof.
- After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
- Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
- Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
- Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce.
- In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
- In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.
BEIGNETS
Enjoy these crispy, golden New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar
Provided by Katy Gilhooly
Categories Dessert
Time 40m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth. Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill for 8-24 hrs.
- Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
- Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175C. Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
More about "tropical fruit beignets recipes"
NEW ORLEANS-STYLE BEIGNETS - BAKER BY NATURE
Web Apr 3, 2019 Instructions. In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 …
From bakerbynature.com
5/5 (67)Total Time 2 hrs 45 minsCategory Dessert
From bakerbynature.com
5/5 (67)Total Time 2 hrs 45 minsCategory Dessert
- In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
- In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
BEIGNETS - JO COOKS
Web Jan 30, 2023 First, stir the flour and salt together in the bowl of a stand mixer. Next, add the yeast mixture and butter to the bowl and mix …
From jocooks.com
4.6/5 (205)Calories 71 per servingCategory Dessert
From jocooks.com
4.6/5 (205)Calories 71 per servingCategory Dessert
- In a small bowl combine the water, yeast and sugar. Whisk it all together a bit and let it sit for about 5 to 10 minutes until the yeast dissolves and starts to froth up.
- To the bowl of your mixer combine the flour and salt. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.
- Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.
CLASSIC BEIGNETS RECIPE | KING ARTHUR BAKING
Web Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top. Fry the beignets for 1 minute, then use a pair of tongs to turn them over. …
From kingarthurbaking.com
From kingarthurbaking.com
TROPICAL FRUIT BEIGNETS | RECIPE | FOOD NETWORK RECIPES ... - PINTEREST
Web May 29, 2012 - Get Tropical Fruit Beignets Recipe from Food Network. May 29, 2012 - Get Tropical Fruit Beignets Recipe from Food Network. Pinterest. Today. Explore. …
From pinterest.com
From pinterest.com
ASTRAY RECIPES: TROPICAL FRUIT BEIGNET
Web In the hot grease, drop a heaping tablespoon of the beignet. Fry 5-6 at a time and stir constantly for even browning. Fry the beignets for 2-3 minutes, or until golden brown.
From astray.com
From astray.com
40 TROPICAL FRUIT RECIPES TO HELP YOU ESCAPE | TASTE OF HOME
Web Feb 16, 2018 Pineapple-Papaya Slaw. This is no ordinary coleslaw! Bursting with flavor from fresh fruit, cilantro and red bell pepper, it just may become your new picnic …
From tasteofhome.com
From tasteofhome.com
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CRE
Web Try this Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cre recipe, or contribute your own. Suggest a better description
From bigoven.com
From bigoven.com
TROPICAL FRUIT TRIFLE | KITCHN
Web Jun 4, 2021 Scrape the seeds of the vanilla bean into the saucepan, then add the pod. Add 1/4 cup granulated sugar and 1/4 teaspoon fine salt. Bring to a boil over medium heat, …
From thekitchn.com
From thekitchn.com
EASY NEW ORLEANS RASPBERRY FILLED BEIGNETS - SEA SALT SAVORINGS
Web Apr 9, 2020 Let the yeast activate for 10 minutes, it will get foamy and bubbly. Add the rest of the ingredients. Next, whisk the egg and add it to the mixer. Then add the sugar, all …
From seasaltsavorings.com
From seasaltsavorings.com
RECIPE TROPICAL FRUIT BEIGNETS - YOUTUBE
Web Recipe - Tropical Fruit BeignetsINGREDIENTS: 2 cups sifted all-purpose flour 1/4 ounce dried yeast (1 packet) 1 teaspoon kosher salt 1/4 cup, plus 1 tablespo...
From youtube.com
From youtube.com
TROPICAL FRUIT BEIGNETS RECIPE | EAT YOUR BOOKS
Web Tropical fruit beignets from New World Kitchen: Latin America and Caribbean Cuisine by Norman Van Aken. Shopping List; Ingredients; Notes (0) ... If the recipe is available …
From eatyourbooks.com
From eatyourbooks.com
129 TROPICAL FRUITS FROM A TO Z (WITH PHOTOS!) | LIVE EAT LEARN
Web Mar 20, 2023 They are often used in pies, jams, ice cream, sauces, and fruit salads. Cempedak Cempedaks are a close relative to the breadfruit. They grow in SE Asia and …
From liveeatlearn.com
From liveeatlearn.com
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM
Web Sep 22, 2017 Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry …
From recipenet.org
From recipenet.org
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE
Web In the hot grease, drop a heaping tablespoon of the beignet. Fry 5-6 at a time and stir constantly for even browning. Fry the beignets for 2-3 minutes, or until golden brown.
From astray.com
From astray.com
TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT …
Web Tropical Fruit Beignet With Mango Coulis And Coconut Ice Cream Yield: 4 servings Ingredients 1 1/2 cup flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk …
From emerils.com
From emerils.com
You'll also love