Beignet Recipie

Volt · 09-23-2010, 11:33 AM

Quote:

Originally Posted by replicant_argent

I now hate you all.....

Love me some beignets and chicory coffee.

Well, the recipie is here and some Luzziane or CDM is just a shopping trip away...

slickster81 · 10-05-2010, 12:36 PM

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!

markem · 10-05-2010, 01:21 PM

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.

10-05-2010, 12:36 PM	#2
slickster81 Ein weiteres Bier bitte Join Date: Sep 2009 First Name: John Location: Rochester Hills Posts: 246 Trading: (30)	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! __________________ Smokin' fine cigars, and swappin' lies....."Long Road Out Of Eden", The Eagles

10-05-2010, 01:21 PM	#3
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,662 Trading: (47)	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. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx