Beignets aux Pommes

1. 
   
   
   

    Beignets aux Pommes

   
   

   INGREDIENTS

   • 1 1/2 cups plus 2 tablespoons all-purpose flour

   • Salt

   • 1 1/4 cups pale ale

   • Vegetable oil, for deep-frying

   • 2 Golden Delicious apples—peeled, cored and cut crosswise into 1/4-inch rings

   • Granulated or confectioners' sugar, for dusting

     
     

     Directions

   In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the pale ale until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.

2. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.

3. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.

Portrait of a Middle Age Man with a Meat Grinder!

I have not posted lately! I was asked to start a Blog for the Bay Area Rescue Mission kitchen. Please check this out:

www.InHisKitchen.blogspot.com 

I post photos from the daily meals BUT seldom do I post recipes. 

I am cooking for 200 people three times a day.   The meals are usually Creole AND always fantastic!  Recipes for 200 probably will not appeal to most people. 

Here are some photos of my food. 

Polenta and Cod

I  have never made Polenta.  When we received a donation of Corn Meal, I thought I would give it a try. 

It came out pretty good.   We served it with Cod and a tomato coulis .  Fresh Brussel Spouts balanced the meal. 

Honey Gastrique Glaze

Honey Gastrique Glaze

This is a great Glaze for grilled pork.

1 cup Balsamic Vinegar

1/2 cup Honey

1 stick of butter  cut into pieces 

Salt to taste

   Pour the Balsamic Vinegar and honey into a heavy sauce pan. Bring to a boil.

   Simmer to reduce the mixture to it is thick.

  Take the sauce pan off the heat and add the butter. Blend into the Vinegar/ Honey mixture and salt to taste.