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Re: Beignet Recipie
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Re: Beignet Recipie
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Re: Beignet Recipie
Damn, I saw this thread get resurrected... I think I know what I am making Fri night. for Sat morning.
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Re: Beignet Recipie
We were there a year or two before Katrina and of course did the duMonde thing. It was awesome! also, take seriously the tip of Central Grocer! The Muffaletta was a high point of our trip. Also recommend Acme Oysters for some outstanding Oysters and great ambiance.
Have a great trip! We want to go back so badly. Even with the street scammers. Actually had someone pull the "Nice shoes" scam. Fortunately I was prepared for this, and a coach driver going passed yelled at the guy to leave us alone. LOL We had our young son with us on that trip so we were limited on what we could do. He did get an education there! Next time will be sans kids and lots of Jazz clubs! |
Re: Beignet Recipie
One of the things I truly miss about the South.... great food. I miss Cafe du Monde :(
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Re: Beignet Recipie
I now hate you all.....:dr
Love me some beignets and chicory coffee. |
Re: Beignet Recipie
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Well, the recipie is here and some Luzziane or CDM is just a shopping trip away... |
Re: Beignet Recipie
Yat! I stayed at the Royal Sonesta for a week while in training in NOLA, so beignets and coffee every morning at CDM was my daily routine.....lunch at the Brass Monkey (cheap!), and then to Ralph and Kacoos for their oysters Rockefeller, and bread pudding with bourbon sauce for dessert.....Too many wonderful memories of meals there, along with all the fine people I met while wandering the streets after training....hello to the guys at ACME! Shuck me a dozen and pop me a Turbo Dog!
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Re: Beignet Recipie
This is the recipe for the beignets that we traditionally have at the annual motorcycle campout. Those that arrive early enough to set up the camp (for 150+ people) get these as a reward. Your quantities may vary.
1-1/2 c warm water 1 Tbsp dry yeast 1/2 c sugar 1 tsp salt 2 large eggs 1 c undiluted canned evaporated milk 7 c flour 1/4 c vegetable shortening or butter Confectioner's sugar Put the warm water into a large bowl, then sprinkle in the dry yeast and stir until thoroughly dissolved. Add the sugar, salt, eggs and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your fingers. Or, if you have a Kitchenaid or satisfactory substitute, combine dry ingredients, add wet ingredients plus melted butter or shortening, beat till smooth. Cover the bowl with plastic wrap, and refrigerate at least overnight. The dough will keep in the fridge for at least a week, if you beat it down occasionally. It isn't necessary to put it in a hot saddlebag and take it out for a six-hour ride in the sun so the dough rises like an alien monster and attacks the rest of the implements and has to be peeled off and beaten back when you hit camp, but it does get an interesting winey flavor if you do. Roll the dough out on a floured board to a thickness of 1/8". Cut it into rectangles with a sharp knife. Fry in 360 degree oil, turning once or twice, until golden brown. Drain, sprinkle HEAVILY with confectioner's sugar, and serve hot. Or toss into a large paper bag with confectioner's sugar, shake, and serve. |
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