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Beignets for Mardi Gras - Page 2

post #21 of 34
Quote:
Originally Posted by Disco View Post
 

Shhh. Don't tell him. We don't want him to get a swelled head.

 

You guys live in one of the best food areas of the world.

 

Disco


The food here is the best in the world. I am surprized I don't weigh a ton. We will cook most anything and I'll eat most anything. Went to the zoo the other day and below  the description of the animal in the cage there was the recipe for it.

post #22 of 34
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Hahah Foam,

I would love to make beignets. You know about my dough phobia. I must take the plunge!

 

We are not professional cooks, we do it for fun, we do it cause its healthier, we do it cause of convenience, we do it so we can share.

 

 It's just dough!! Have fun!

post #23 of 34

Foamheart, you are such a delicious treat!

 

Every post from you is enjoyable on a story level, photo level, culinary level, and so it does go!!!!!!!!

 

AMAZING!!!

 

Happy Mardi Gras indeed!!!!!!!!

 

Cheers!!!!! - Leah

post #24 of 34
Quote:
Originally Posted by Foamheart View Post
 

Disco These are Spanish Indian Irish Catholic Italian French square holeless donuts!

 

LOL.. that dough really got a good rise!

 

 

See now why the balls? Its easier to make 'em and/or restore.

 

 

The bigger you cut them, the puffer they get. These are finger sized cause no one likes cold beignets. Coffee Call in Baton Rouge makes what they call fingers, long and thin and easy to eat on the road if you are wearing white! These are my favorite size, about a mouthful so there is little or no mess.

 

 

Into the grease, its low calorie grease. Boy I never thought to use lard! OMG I bet that would be off the charts good!

 

 

Notice I have the complete set of the good china, this saucer sized plate with 5  beignets is just about right for a cup of coffee.

 

 

Sorry they are not so pretty today, but as to norm since its Mardi Gras today Its raining. Not to feel sorry for the revelers cause the true professional partiers have not even noticed it as an inconvenience yet! 100% humidity and powdered, sugar not so good.

 

 

The second ball I cut slightly bigger cause if they were all the same you'd think I bought 'em! LOL The ones at the top are about the right size for New Orleans, maybe a hair smaller.

 

 

Between this and the coffee which I decided you could not see nor taste the goodness in, its a great day to stay inside and watch the news for that next generation of professional partiers enjoying the festivities all over the state.

 

 

PS Remember never to breath in while the beignet is in your mouth, powdered sugar is not conducive to good air flow! LOL

 

Now What's for supper?

 

 

Oh HAPPY MARI GRAS to everyone!!

You forgot the Steens Cane Syrup!!

post #25 of 34
Thread Starter 

Oddly enough I added Steen's to this weeks grocery list, 'cause it seems, unbeknownst to me, I was out.

 

Normally I prefer Mexican Sopa Piaz (I probably butchered that name), and honey. They are light and fluffy and the warmed honey is so good inside them but they don't really go with coffee or Mardi Gras.

post #26 of 34

We pay a very hard penance for lent , Seafood on friday???  If folks only knew LOL

post #27 of 34
Thread Starter 

Thought I would bump this up since it is Carnival season again............

 

So easy, make on Sunday and have hot beignets all week!

post #28 of 34
Quote:
Originally Posted by Disco View Post
 

You need to remember that I am Irish Catholic. Our definition of giving something up for Lent is to drink our whisky in a dirty glass.

yeahthat.gif

post #29 of 34
Quote:
Originally Posted by Foamheart View Post
 

Thought I would bump this up since it is Carnival season again............

 

So easy, make on Sunday and have hot beignets all week!


Got chicory ?

post #30 of 34
Thread Starter 

Nope, I am a Community Dark Roast fan. And now I mix pound of community dark with a 12 oz bag of Community Columbian. That sucker will put the lead in your pencil!

post #31 of 34

I've put this recipe in my recipe file software.  Can hardly wait to make them. 

 

I expected to learn lots about smoking meat when I joined SMF, but you guys are turning me into a baker too!  Everyone in my family knows I swore off baking decades ago.  Exceptions have been sweet potato pies at holidays.  Then came SMF and Amish bread.  Which opened the door for me trying my grandmother's Italian bread recipe for loaves and pizza dough.  Now Uncle Goldie's beignets!  (Not really baking but still a pastry).  My kids will come home and start looking for the pods because they'll know my body has been snatched! 

 

Thanks for "resurrecting" the thread FH!

 

Edit: well, that didn't take long.  I showed my wife this thread and she immediately wanted me to make beignets, then find a recipe for sopaipillas, then Italian Bow Tie Cookies. I see a lot of fried pastries in my future!  Thumbs up on the dark roast coffee; strong and black.   


Edited by Noboundaries - 1/11/15 at 7:59am
post #32 of 34
Thread Starter 

The nice thing about beignets, make ahead and how long does it take to heat some oil? If you need more beignets that you thing you can make, cut 'em smaller. Its like adding some water to soup, there is always enough.

 

One last thought. Don't inhale while biting a beignet, LOL....... you'll only do it once.

 

Powdered sugar is a bit messy but its worth the clean up job when kids are involved!

 

Lastly its a very hard dense dough, I don't ever expect to see a rise. Some time you might note a little, most of the time not, but they still puff up.

Quote:
Originally Posted by Noboundaries View Post
 

  Thumbs up on the dark roast coffee; strong and black.   

 

Best in the old cheap white ceramic mugs with no handle. The ones thrown overboard when the coffee is consumed in port....LOL Must be millions and millions of cups on the sea bed next to the navy piers. ROFLMAO

post #33 of 34
Thread Starter 

I must add one more item, it has been brought to my attention that consumption of beignets may cause the need for excessive (which is any form of), exercise. To which I reply, yes the grease fried dough may be fattening but ......... when the powdered sugar is added, the energy obtained by the finely ground sugar we all know, more than burns up any fat in the beignet.

 

This has been a public service announcement for those of you who have brides still watching your waist lines, or paying some Doctor to fill in for her.

post #34 of 34
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

 

 Now Uncle Goldie's beignets! 

 

Thanks for "resurrecting" the thread FH!

 

Edit: well, that didn't take long.  I showed my wife this thread and she immediately wanted me to make beignets, then find a recipe for sopaipillas, then Italian Bow Tie Cookies. I see a lot of fried pastries in my future!  Thumbs up on the dark roast coffee; strong and black.   

 

I believe I did you a grave injustice, I should have listed these here with the bump. They go together like peas & carrots!

 

http://www.smokingmeatforums.com/t/143662/uncle-goldies-irish-cream

 

http://www.smokingmeatforums.com/t/143329/homemade-tia-maria

 

Start 'em now and the Tia will be ready for Saint Paddy's. They are most excellent with strong hot coffee and beignets!

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