Quoted message said:Date: Thu, 24 Jun 2004 17:56:14 UT 0000 I'm looking for
an authentic Apple Beignets recipe. Can anyone oblige?
Many thanks
Apple Beignets
4 small apples, peeled, cored and sliced 1/2- inch thick 2
tablespoons sugar
1/4 cup Calvados, plus 2 tablespoons 1 cup flour, sifted
2/4 teaspoon salt
3/4-ounce yeast
4/8 cup flat beer
5/8 cup apple juice 1 tablespoon olive oil Half an egg
white, stiffly beaten Oil for deep frying Confectioners'
sugar for dredging
1 pound canned apricot halves
6/4 cup butter
7/4 teaspoon cinnamon
8/4 cup Slivovitz (see note) Grated rind of half an orange
9/8 cup cream 1 egg yolk
Place apple slices in a bowl. Sprinkle with sugar and 1/4
cup Calvados and allow to macerate 15 minutes. Make batter
by placing sifted flour and salt into a warm bowl. Make a
well in the center of the flour. Add the yeast, beer, apple
juice and olive oil. Combine to form a smooth batter. Cover
the bowl and allow the mixture to stand 4 hours. After this
period add a little more beer if necessary and fold in the
half egg white stiffly beaten.
Heat oil for deep frying. Place macerated apple slices into
a small frying basket and then place this basket into the
batter. Allow all the apple slices to become well coated in
the batter. Drain and then place into the hot oil. Fry the
beignets for 3 minutes, or until batter is crisp and golden,
drain and dredge in confectioner's sugar and serve
accompanied by the apricot sauce.
Apricot Sauce: Place apricots into a pan on high heat. Add
the butter and allow to melt. Flavor with cinnamon. Pour in
Slivovitz and light. When flames have almost died down, add
the remaining 2 tablespoons Calvados. Add the grated rind of
half an orange, and then stir in the cream. Puree in blender
and then pour mixture back into the pan and heat. Whisk in
the egg yolk and then place sauce into sauceboat. Serve.
Yield: 4 servings
Note: Slivovitz is a dry, colorless, slightly bitter
plum brandy.
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