Archives for February, 2017

New Orleans Beignet

Posted From: http://www.africanbites.com/new-orleans-beignet/

New Orleans Beignet

New Orleans Beignet- These  New Orleans doughnuts are the best!   Soft Pillowy and Light . Just like the ones eat at Cafe du Monde  but  taste even better! You can’t beat Homemade.

Beignets are sweet treats you’ll find at one of the many patisseries in New Orleans.

Guess what? You don’t have to travel for this delicious experience. In fact, you can enjoy the warm, fluffy pastries in the comfort of your own home. And it’s absolutely going to be an experience to remember without the hefty price ticket.

This recipe is fantastic and yields the lightest and fluffiest beignets minus the effort.

A combination of Paula Dean and Anne Burrell ‘s recipe. Paula Dean uses shortening, less yeast, and bread flour while Anne Burrell uses butter, all-purpose flour and doubles the amount of yeast. I think they both taste AH- mazing!!!!   You just can’t go wrong with either .

For those unfamiliar with beignets, they’re in a league of their own but are a cross between a donut and fritter – just with a lot more to offer.

To achieve that light, airy result, the dough is everything. As you may have guessed, beignet dough requires some TLC. You must have your ingredients measured just right, pay attention to the consistency of the dough and we can’t forget the shortening/ or butter since every good pastry needs some fat. After cutting the dough let it rest for about 15 minutes.

If you like mini beignets cut it into smaller pieces . Just like this one .

 

 

A well-made dough and hot oil mean your beignets will puff up beautifully and develop a golden brown exterior.

Yes, of course, they are delicious right out of the fryer but a beignet is not a true New Orleans beignet without a coating of confectioners’ sugar.

Upon taking that first bite, a soft cloud of powdered sugar escapes as you make your way through the pillowy pastry. You can’t help but make a mess and all the yummy flavors come soon after.

The level of sweetness is just right, there is a nice toasty hint from the golden brown exterior, and a buttery note and you keep going back for more.

Be sure to enjoy with a café au lait!

 

Enjoy!!!

 

New Orleans Beignet
 
Prep time
2 hours

Cook time
30 mins

Total time
2 hours 30 mins

 

Author: Imma
Recipe type: Breakfast
Cuisine: American
Serves: 4-5

Ingredients
  • ¾-cup lukewarm water
  • 1(.25-ounce) packet active dry yeast
  • ⅓-cup sugar
  • 3¾ – 4 cups all-purpose flour
  • Pinch salt
  • 1 Large egg
  • ½-cup evaporated milk
  • 3 tablespoons melted butter
  • 1-teaspoon vanilla extract
  • Oil, for frying
  • Powdered sugar, for dusting

Instructions
  1. In a Large bowl or Stand mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  2. Lightly whisk eggs, evaporated milk, vanilla extract and sugar. Add to the yeast mixture.
  3. Mix in about 2 cups flour and continue mixing with hand or dough mixer , if using a stand mixer for about a minute or 2.
  4. Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough.
  5. Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.
  6. Punch the dough down- remove the dough from the bowl.
  7. Roll out the dough on a lightly floured surface into ¼ – ⅓ inch thick. Then cut out dough into 1½ or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying
  8. Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
  9. Serve hot with Café au lait!!!!!

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  1. In a Large bowl or Stand mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.

2.Lightly whisk eggs, evaporated milk, vanilla extract and sugar. Add to the yeast mixture.

3, Mix in about 2 cupss flour and continue mixing  by hand or dough mixer is using a stand mixer for about a minute or 2.

4, Next,  add melted butter.

5. Mix until dough is sticky but smooth. Add in enough additional flour (if needed) to make soft dough.

6. Turn dough on lightly floured surface and knead for 1-2 minutes

7. Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.

8. Punch the dough down- remove the dough from the bowl.Roll out the dough on a lightly floured surface into ¼ – 1/3 inch thick.

9. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying

10. Let it rest for about 10 minutes before frying

Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown.

Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.

The post New Orleans Beignet appeared first on Immaculate Bites.

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Simple Haitian Epis (Zepis) Recipe.

Posted From: http://caribbeanpot.com/simple-haitian-epis-zepis-recipe/

In the Southern Caribbean we have “Green Seasoning”, the Spanish speaking Caribbean gave us Sofrito and our Haitian cousins use Epis as the base for many of their delicious offerings. Traditionally made with a mortar and pestle (Munsh Pilon), it’s a blend of herbs, garlic and various peppers. In this recipe I’ll be using a food processor and will be personalizing it a bit to my own taste. So you’ll see that I won’t add any salt, bullion cubes nor onion (explained in the video).

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Jamaican Ackee and Bacon Quiche Recipe

Posted From: http://cooklikeajamaican.com/ackee-bacon-quiche/

Jamaicans love their Ackee and Saltfish. Not surprisingly it’s Jamaica’s national dish. Well, our Ackee and Bacon Quiche recipe uses ackee in a modern way and you may be surprised by just how delicious it is! My dad loves his authentic Jamaican food, but if we let him he would’ve eaten one quiche himself. Recently he tried it for the first time and he really, really liked it! Saltfish with ackee adds that salty kick that make that dish what it is. In this recipe you’ll find the same kick with the use of bacon. However if you’re vegetarian you can omit the bacon and still find it very delicious.

Vegetarian? Just omit the bacon and enjoy this foolproof delicious recipe

Preheat oven to 375°F (190°C)

Ingredients
2 Deep Dish 9-inch Pie Shells
8 strips Bacon
2 stalks Escallion or green onion, chopped
2 Tbsp (30 mL) Onion, chopped
2 cloves Garlic, minced
1/2 small Bell Pepper, chopped
1/2 Tomato, chopped
1 1/2 cups (375 mL) Milk
4 eggs, beaten
1/4 tsp (1 mL) Black Pepper
1/2 tsp (2 mL) Salt
1 tsp (5 mL) West Indian Hot Pepper Sauce
1 19-oz can Ackee, drained
1 cup (250 mL) Cheddar Cheese, grated
 
Instructions
1. Bake pie shells for 8 to 10 minutes; set aside
2. Fry bacon until crisp, chop in 1-inch pieces; set aside
3. Sautee escallion, onions, garlic, bell pepper and tomato in 2 tsp (10 mL) of bacon fat or cooking oil
4. In mixing bowl combine milk and eggs. Add cooled sautéed seasonings, black pepper, salt and hot sauce
5. To finish, stir in ackee, bacon and cheese
6. Equally distribute filling in two pie shells and bake for 30 minutes or until filling is firm
Serve with green salad “and crusty bread” (optional)
 
Makes 2 quiches and 8 Servings
 

 

The post Jamaican Ackee and Bacon Quiche Recipe appeared first on Cook Like a Jamaican.

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