Rediscovering An Old Friend - Beignets

      I love shopping. But I especially love walking through the stores that feature a variety of items or fun gadgets that you can use in the kitchen. One day I was in Walmart slowly making my way through their home living section and drooling over a few kitchen gadgets. I stopped at once in front of the deep fryer contemplating whether or not it was a need or a want. Of course it was a want but I was trying to justify it as a need, but since I have pans that could serve that same purpose my wallet was for another day.



Beignets



            But the deep fryer got me to thinking about various fun and “comfortable” desserts that could be made by deep-frying that is when I rediscovered an old New Orleans friend – Beignets.

            Too many Beignets are a square doughnut with no holes but a wonderful staple in French culture but a wonderful treat served in many New Orleans restaurants and kitchens. The deep fried doughy treat is a wonderful treat especially during the Lenton season. It’s just the right dessert for those who are giving up very sweet foods, especially desserts or doughnuts.

            I remember the first time I had Beignets when I visit New Orleans during Mardi Gras and I fell in love with this simple but deep-fried treat. Although the frying gives it its fatting goodness, generous sprinkling of confectioner sugar is what gives its wonderful sweet taste. This wonderful treat can also be made with meat, cheese, potatoes or seafood.

            So if you are looking for something that is tasty, slightly sweet and small make a batch of Beignets.

Beignets

Ingredients

½ package of dry yeast

¼ cup warm water

2 tablespoons shortening

1/3-cup sugar

½ teaspoons salt

½ boiling water

½ cup evaporated milk

1 egg

3 1/2 cups all-purpose flour, divided

Oil for frying



Beignets



Sifted powdered sugar

Directions

In a small bowl mix yeast and warm water, stirring to dissolve; set aside. In a bowl mix shortening, sugar and salt; add boiling water and milk, stirring to melt shortening. Let cool slightly, then add yeast mixture and egg. Add two cups of flour and beat until well blended. Beat in remaining flour to form soft dough. Turn into greased bowl, cover and refrigerate overnight.

Preheat oil in deep fryer or large pan to 375 degrees.

Turn dough out onto floured work surface. Roll out 1/8-inch thick and cut into 2-inch squares.

Fry in deep hot oil until golden brown, turning once. Drain on paper towels and smother with sifted powdered sugar. Makes about 2-dozen beignets.

                                                                     - Grant Corner Inn: Breakfast & Brunch Cookbook (1986)

Want Dessert, Think Pears

USA Pears

            I am in the mood for pears.

           When you think of comfort foods fruity desserts are not necessarily thought of but I’m interested in indulging my taste buds with something new, different and non-traditional, and pears are it.

            I rediscovered my love for pears recently since I am trying to eat more healthily but remain true to who I am, a dessert loving fool. Traditionally, when you think of fruit desserts in general strawberry, cherry, apple or banana are often used but never the pear unless you associate it with a special occasion.

            I for one am looking to enjoy a variety of fruit in unique or non-traditional ways.  Pears are one of the 20 most popular fruits recognized by the Fruit and Drug Administration (FDA). The pear is an excellent source of fiber and a good source of vitamin C for only 100 calories per serving, though when you use it in a dessert the calories are elevated. But the fabulous fruit is sodium free, fat free and cholesterol free.  Over 3,000 varieties of pears are grown around the world with a handful of heirloom varieties grown known as the Northwest pears grown under the USA Pears brand in the United States.

In fact, when cooking or baking, pears can be at their finest when slightly firm, notes Hedy Goldsmith, acclaimed pastry chef at Michael’s Genuine Food and Drink in Miami. “I love eating a sweet, ripe pear out-of-hand,” she says, “but when it comes to baking, I often reach for a slightly firmer pear. The pear’s sweetness and juiciness will naturally heighten as it cooks.”

As I said in the beginning I am looking for simple but unique fruity desserts. Pears are traditionally poached or baked but I am hoping to experiment and come up with something new and different. In the meantime to acquaint myself with the fruit again and some interesting desserts and first up I found a pear with chocolate (see below) dessert in the Fresh Garden Market Cookbook by Carol E. Schneider. Talk about yummy.

Who thought eating ‘healthy’ would be so much fun. Enjoy!

Pears Au Chocolat

Pears in Chocolate

Ingredients

8 slightly under ripe pears with stems intact

3 cups of red wine

2 cinnamon sticks

8 whole cloves

1-cup sugar

piece of lemon peel

6 ounces semi-sweet chocolate

4 tablespoons (1/2) sweet butter or margarine

fresh or crystallized mint, or firm green leaves for garnish

Directions

Peel pears, leaving stems intact, and drop each one as peeled into cold water containing a little lemon juice to prevent discoloring.

In large enamel saucepan, heat wine, cinnamon sticks, cloves, sugar and lemon peel until sugar dissolves. Add pears and simmer, partially covered, until tender when pierced with a knife, about 30 to 40 minutes. Cool in syrup and chill overnight.

Melt chocolate and butter in a double boiler and stir until mixture is smooth.

Remove pears from a syrup and dry gently with a paper towel. Trim bottoms if necessary to help them stand upright.

Dip pears in chocolate mixture and coat evenly (use a spoon if necessary).

Lift pears to drain excess chocolate and place standing on serving dish.

Garnish with mint or leaves.

                                                                        Fresh: Green Market Cookbook (1989)

Cheesecake Love

     I have been in search of the perfect romantic dessert. Valentines Day is just around the corner and I wanted to find a dessert that not only entices a couple’s sweet tooth but create an erotic moment. Now traditionally couples romance each other with hearts, flowers, chocolate, strawberries and champaign but I wanted something familiar but different.

    Then I realized that the perfect couple dessert is Cheesecake. We all love cheesecake. It is a thick and creamy dessert that can incorporate all of the traditional romantic taste and be sensual at the same time. Even though a basic cheesecake recipe is made up cream cheese, sugar, eggs, milk and butter you can add your favorite ingredients to change its texture, its thickness, and its sweetness.

   There are a plethora ways of fixing cheesecake and whether you choose the bake or no-bake method find a recipe that allows you to express your feelings, engage your sweet tooth and becomes a great tipping point for a romantic evening.

   For my romantic evening I chose to make a White Chocolate New York Cheesecake in which I combined two recipes from the folks at Kraft with Philadelphia Cream Cheese. I chose to do this because it incorporates a little traditional romance but with a twist.

    Happy Valentines Day everyone!

            White Chocolate New York Cheesecake

            Ingredients

            1 cup crushed Honey Maid Honey Grahams Crackers

            3 Tbsp. Sugar

            3 Tbsp. Butter or margarine, melted

            1 Tbsp. Vanilla

            1 cup Sour Cream

            1-cup all-purpose flour

            5 pkg. (8 oz. Each) Philadelphia Cream Cheese, softened

            2 pkg. (6 squares each) Baker’s Premium White Baking Chocolate

            4 eggs

            1 can (21 oz) cherry pie filling

            Directions

            Preheat oven to 325° F. Mix crumbs, 3 Tbsp. Sugar an butter; press firmly onto bottom of 13 x 9-inch baking pan. Bake 10 minutes.

            Beat cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add the melted chocolate. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

            Bake 55 minutes to 1 hour or until center is almost set. Cool complete. Refrigerate at least 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

                                                                                Kraft Philadelphia (2008)