Waking up this morning after getting in town late last night I really wished I had saved a couple of these beignets to pan fry and have along with my coffee....But no I was too greedy as they were made last week and eaten right before I went to spend the weekend at Lisa's house with Mary. My original intention was to post them for Sugar High Friday, hosted this month by Andrew. I believe I am a day late but I will send him my entry nonetheless and see if he accepts it.
It is good to be home, sleep next to my husband and waking up with my dog curling with me on the bed. I have a lot to tell you about this past weekend. So many emotions, laughs, good times, foods and desserts to think over and straighten in my head before I can write more about it all. What can I say...there was cheese, wine, markets, ethnic foods, homemade bread, benne seed wafers, pecan sandies, a giant German chocolate cake, Trader Joes, Sur La Table (aka "On The Table") and Crate and Barrel. We did a lot, drank a lot, baked a lot. My heart, eyes and head are still full of all the precious time I have had with Lisa and Mary. So stay tuned for a more detailed account....one more guest arriving tomorrow and then I regain my sanity back (we hope!)
Back to the apple beignets...Ever since I was a child, I have been in love with them convincing myself that the frying oil effects were completely negated by the healthy aspect of the fruit..hummhumm. I went for a more grown up version this time, using the same method I had tried before (here) adapting it for apples. The fruit is first dipped in a light batter then coated with Panko breadcrumbs and then fried. You could deep fry the beignets but I did mine in a cast iron pan with about 2 inches of oil heated to 350F. The ice cream is once again nothing new, but a flavor I try to keep around as much as possible because we seem to go through it like crazy.
The result exactly what I had hoped for, a childhood favorite adapted for my grown up palate as there is alcohol in the batter. Serve as soon as they come out of the frying pan, with a glass of cider and you're set!
Apple Beignets, adapted from Richard Leach:
2 Tb light brown sugar mixed with 2 Tb. granulated sugar
1/2 cup + 2 Tb flour
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 cup cider (the alcohol based one)
4 apples
1 cup Panko breadcrumbs
vegetable oil for frying
Preheat oven to 275F.Core the apples (do not peel) and cut them in half. Sprinkle with the sugar mix and bake for 30 minutes. Let cool.
Heat oil to 350F.
Combine flour, sugar, baking powder add water in a bowl until smooth. Dip apple halves in beignet batter. Roll in breadcrumbs. Deep fry until golden brown.
Cheesecake Ice Cream, adapted from this post:
2 cups milk (50 cl)
1/3 cup heavy cream (10 cl)
3/4 cup sugar (170 gr)2 egg yolks
3 oz cream cheese (90gr)
Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine's manufacturer's instruction.
Tuesday, October 23, 2007
Apple Beignets And Cheesecake Ice Cream
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39 comments:
Delicious dessert, and nice pictures too. Gloria
I like sooo your blog.
Looks great! I love cheesecake ice cream! I missed SHF too this time, but I'm sure Andrew would be more than happy to include your entry:)
glad to know you are enjoying your time!
Good Golly Miss Tartelette any that Andrew turns away I'm sure I would be more than happy to care tenderly for . . . hummhumm! hehe ;))
This would be when you skip dinner and go straight to dessert, YES!
The only beignets I've ever tasted were the ones in New Orleans, which were the most extravagant and delicious breakfast ever. So now I must put apple beignets on my list.
Oh my GOSH!!! Those beignets are so going on our next weekend baking list or you will so totally get yelled at ;-)
I has a blast with you sweetie and can't thank you (and Lisa) for a better weekend. Not to mention the mean pots of coffee you made all weekend.
Smooches
I made apple beignets in French bootcamp class! This looks so yummy. I'm glad I was able to chat with you gals this weekend. You all sounded like you were all having fun. Can' wait to hear about it.
I bought my first box of panko awhile back and haven't decided how to use it. This is tempting! I never thought of using them on a sweet food...
As always, it's perfectly made and photographed. I only wish I could taste!
The beignets sound delicious. I noticed that you used panko in your recipe.I use panko for a lot of savory dishes, but have never tried it in a sweet. How does it differ from the traditional flour?
Sticky Gooey: I could not tell you how it works as a flour, which I am tempted to say it does not (unless finally groud), but it is more of a coating here. The cider batter coats the apples and the panko crumbs offer a little crunch.
I was looking at a recipe for apple beignets the other day...but yours look much better! Yum!
looking scrummy!!!
Fancy coming to Belgium to cook it for me? hehe yum!
hi, i saw your post on coconut honey (posted dec 2006) and would love to try it!
what is the vol/weight of the can coconut milk and can cream of coconut?
also, 1 box powdered pectin is how many grams?
thanks!
Delicious - I've never had a beignet (sheltered life!), but now I can't wait. This is the second time I've come across panko in the past few days, and I don't know what it is, or what I could substitute - Matzo meal, perhaps? Or could I make my own breadcrumbs? Extra fine?
Joanna
Aw, for some reason the pictures aren't loading for me... Oh well, it still sounds incredible Helen! This is certainly one post that should be welcomed to the SHF round up, even if it was a week late!
Blogger won't let me see pictures!! :(
But I know they are gorgeous without even seeing them. =) I really want to try this recipe.. sounds like something I might not be able to stop eating though! :D
Wish you were still here!!!
xoxo
You do such beautiful work.Those beignets look so yummy. I would have eaten them all in one sitting.
Ooohhh Yum! Those look amazing.
Yum, can't wait to try it out. Thank you.
The apple beignets look wonderful, but it's the cheesecake ice cream that's grabbing my attention here..it sounds like a "must do"!
ronell
Ooooooooooooooooooooh, yummy!!!! I love it!!!
How do you do it? Every post you never cease to amaze. That flavor combination is PERFECT!
You have a very cool blog. I have enjoyed reading it (and drooling over the pictures) immensely!
WoW! I love the recipe for the cheesecake ice cream and beignets! Total Yum! You have a beautiful blog site and great pictures. . .had just had to tell you. =D
Shandy
Fried batter makes me a happy panda.
I love the idea of apple beignets...but scared of deep frying. But as you said, frying them in 2 inch oil might not be too bad.
Well, of course the fruit negates the oil!!! My mouth is watering for one of those beauties. Sigh!
That looks absolutely delicious a really nice use for apples.
That looks absolutely delicious a really nice use for apples.
Helene, I'll bet you guys had a riot! I wanna go next time. But only if you make these beignets...yum! Oh, and the coffee Mary keeps mentioning.
Hmmm, makes me want to tuck in straight away..;-)
Tartelette, you've won me over w/ this recipe!!
Bruno
mmmmm. absolutely amazing. these look so delicious! and cheesecake ice cream? it just gets better and better . . .
sounds wonderful!
how could I not accept an entry from you, of all people! :-)
This looks amazingly delicious!
OOooh that sounds so good. Deep fried and ice cream. yum!
That sounds oh so delicious.
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希望大家都會非常非常幸福~「朵朵小語‧優美的眷戀在這個世界上，最重要的一件事，就是好好愛自己。好好愛自己，你的眼睛才能看見天空的美麗，耳朵才能聽見山水的清音。好好愛自己，你才能體會所有美好的東西，所有的文字與音符才能像清泉一樣注入你的心靈。好好愛自己，你才有愛人的能力，也才有讓別人愛上你的魅力。而愛自己的第一步，就是切斷讓自己覺得黏膩的過去，以無沾無滯的輕快心情，大步走向前去。愛自己的第二步，則是隨時保持孩子般的好奇，願意接受未知的指引；也隨時可以拋卻不再需要的行囊，一路雲淡風輕。親愛的，你是天地之間獨一無二的旅人，在陽光與月光的交替之中瀟灑獨行........
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