Beignets baby!

We made beignets in honor of

New Orleans JAZZ Fest !

It's on until May 6th

Or as Tiana's Southern Belle friend says in The Princess and the Frog,

 we made some "man-catching beignets"...   LOL

Some of the artists slated to play for 2012: Florence and the Machine, Feist, Al Green, The Boss Bruce Springsteen, Paulino Rubio, Yolanda Adams, Galactic, and so many  more.................

Gotta LOVE New Orleans!  

We used this recipe: French Quarter Beignets

from What's cooking America .com

Beignet Recipe: Recipe Type: Bread, Yeast Bread Cuisine: New Orleans Yields: 18 beignets Prep time: 25 min Cook time: 25 min Ingredients: 1 cup lukewarm water 1/4 cup granulated sugar 1/2 teaspoon salt 1 large egg, room temperature and beaten 2 tablespoons butter, softened 1/2 cup evaporated milk 4 cups bread flour or all-purpose flour 3 teaspoons instant active dry yeast Vegetable oil for deep frying* Powdered (confectioner's) sugar for dusting * Use just enough vegetable oil to completely cover beignets while frying - approximately 2 inches deep in the pan. Preparation: Stand-Up Mixer: Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly-greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight. Bread Machine: Using a bread machine, add the ingredient (listed above) in the order given to the bread machine. Select Dough Setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight. Food Processor: Using a food processor, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl of the processor. Pulse just until smooth. Remove dough from bowl and turn out onto a lightly-oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight. Making the Beignets: Remove the prepared dough from the refrigerator and roll out on a lightly-floured board to 1/2-inch thickness. Using a sharp knife, cut dough into approximately 3-inch squares, triangles, or circles (your choice); set aside. In a deep fryer or large pot, heat vegetable oil to 360 degrees F. This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking, baking, and deep frying. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer. Slide the dough pieces slowly into the hot oil (this is to avoid splattering) and fry the beignets (2 or 3 at a time) approximately 2 to 3 minutes or until they are puffed and golden brown on both sides; turning them in the oil with tongs once or twice to get them evenly brown. The beignets will rise to the surface of the oil as soon as they begin to puff.  NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels. While the beignets are still warm, sprinkle heavily with powdered sugar. An easy way to coat the hot beignets in powdered sugar is to place the powdered sugar an a clean bag. Add the beignets to the bag, hold bag close and shake to coat evenly. Serve while still warm. Grab yourself a steaming cup of Cafe au Lait or your favorite hot coffee and enjoy! The dough can be kept for up to 1 week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.) Makes approximately 18 to 24 beignets.