Cold Weather Sweets for Your Baller_ Apple Cide Beignets with Caramel Sauce
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With the temperature dropping below freezing I become a bit of a hermit...what better way to spend time with your baller than curled up on the couch with some sweets and some movies! This weekend I am making these apple cider beignets. With apples in season this a perfect and impressive sweet treat!
Ingredients
For sauce:
1 cup sugar
3 tablespoons unsalted butter, cut into pieces
1/3 cup water
1/4 cup dark rum
1/2 teaspoon cider vinegar
1/4 cup heavy cream
For beignets:
About 8 cups vegetable oil, divided
2 Golden Delicious apples
1 3/4 cups self-rising cake flour, divided
1 large egg
3/4 cup sparkling apple cider
Confectioners sugar for dusting
Equipment:
a deep-fat thermometer; a 1-inch round cookie cutter or a melon-ball cutter
Preparation
Make sauce:
Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Stir in butter, water, rum, vinegar, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Cool to warm.
Make beignets:
Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375°F.
Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry.
Put 1 1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms.
Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375°F between batches.
Just before serving, dust warm beignets with confectioners sugar. Stir sauce, then serve on the side.
Cooks' Notes:
• If you can't find self-rising cake flour, you can substitute self-rising all-purpose. Use 1 cup in the batter and 1/2 cup for dredging. Increase cider to 1 cup and follow recipe as directed.
• Sauce can be made 3 days ahead and chilled, covered. Warm before serving.
• Beignets are best freshly made but can be fried 2 hours ahead and kept, loosely covered, at room temperature. Reheat beignets (they should not touch) on a rack set in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.
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Comment by Boss/MadamBA on November 19, 2008 at 12:06pm - That looks tasty...
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Comment by Stephbaby on November 19, 2008 at 12:10pm - Thanx, printing right about..................now! Good looking! ;-)
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Comment by MRSBIG on November 19, 2008 at 12:43pm - You are just wrong for this! LOL. Oh My god, heart be still (envisioning myself bathing in a bath of beignets)
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Comment by CLEM on November 19, 2008 at 12:48pm - This looks delicious!
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Comment by Siren on November 19, 2008 at 1:25pm - These are great and any caramel sauce you have left over...well ya know yall freaks can get creative!
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Comment by babydoll on November 19, 2008 at 1:32pm - dammit!!!! I started a diet TODAY!!!!
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Comment by Miss_Missy on November 19, 2008 at 2:26pm - damn I miss New Orleans. Nothing like sitting in Cafe Du Monde and eating sum Beignets and sipping on cafe au lait with the girls...Good times :)
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Comment by Chrissy123 on November 19, 2008 at 5:02pm - looks gr8...and yes we can always find a use for the extra caramel sauce =0)
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Comment by Denise on November 19, 2008 at 5:47pm - gonna try this one
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Comment by Cougar $pice on November 20, 2008 at 11:24am - lo @ bd. I'm compiling a list of these tasty recipes. Thanks Siren.
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