Posts Tagged ‘apples’

Baby It’s Cold Outside! Warm Up With Apple Beignets

Apple Beignets
Whether greeting cold carolers or for a frosty Christmas morning treat, apple beignets and hot cider can warm up any crowd. You may not even have to leave the comfort of your pantry to whip up this scrumptious alternative to a traditional donut! Chef/food stylist Molly Shuster and photographer Jamie Beck make this magic from a discovery in a vintage Gourmet magazine which is the perfect accompaniment to hot cider spiced with cinnamon, a sprinkle of nutmeg an twist of lemon. For more recipes from Molly, visit her website Molly From The Cape, and be sure to check out Jamie’s fantastic From Me To You photography blog that features more of their collaborations.

Apple Beignets
In a bowl, mix together flour, 1 tsp. sugar and a pinch of salt. Stir in 2 eggs, lightly beaten, milk, melted butter and vanilla.

Apple Beignets
Beat the batter until it is smooth and let it stand at room temperature for about 20 minutes.

Apple Beignets
Peel and core 5 or 6 cooking apples and cut them into fairly thick slices.

Apple Beignets

Apple Beignets
Dip the apple rings into the batter and drop them, a few at a time, into deep fat heated to 345º F to 355 º F. Fry the rings for about 2 minutes on each side or until golden brown.

Apple Beignets
Remove with a slotted spoon and drain them on paper towels.

Apple Beignets
Coat them with a mixture of 1 cup sugar and 1 ½ tsp. cinnamon and serve them hot!

Apple Beignets

Apple Beignets

  • ~ 1 ½ cup flour
  • ~ 1 cup plus 1 tsp. sugar
  • ~ 1 pinch of salt
  • ~ 1 ½ tsp. cinnamon
  • ~ 2 eggs
  • ~ 1 ½ cup milk
  • ~ 2 tsp. melted butter
  • ~ ¼ tsp. vanilla
  • ~ 5-6 cooking apples

In a bowl, mix together flour, 1 tsp. sugar and a pinch of salt. Stir in 2 eggs, lightly beaten, milk, melted butter and vanilla. Beat the batter until it is smooth and let it stand at room temperature for about 20 minutes.

Peel and core 5 or 6 cooking apples and cut them into fairly thick slices. Dip the apple rings into the batter and drop them, a few at a time, into deep fat heated to 345º F to 355 º F. Fry the rings for about 2 minutes on each side or until golden brown. Remove with a slotted spoon and drain them on paper towels.

Coat them with a mixture of 1 cup sugar and cinnamon and serve them hot (also good with a sprinkling of finely chopped walnuts and a scoop of vanilla ice cream.