This Month's Recipe from Chef Ron
NEW ORLEANS BEIGNETS - SERVES 10
INGREDIENTS
2 ¼ tsp. active dry yeast
1 ½ cup warm water (110 degrees)
½ cup white sugar
1 tsp. salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup vegetable shortening
1 quart vegetable oil for frying
½ cup 10x confectioners sugar for coating
DIRECTIONS
- In a large bowl, dissolve yeast in warm water.
- Add sugar, salt, eggs, evaporated mild and blend well.
- Mix in 4 cups of flour and beat until smooth.
- Add shortening and then remaining 3 cups of flour.
- Cover and chill for up to 24 hours.
- The dough will rise. Roll out on floured area 1/8 inch thick. Cut into 2 inch squares.
- Fry in 360 degrees oil until brown.
- Drain and roll in confectioner’s sugar.
- Serve warm.
RECIPE ARCHIVE
Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!
August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad
September, 2008: Ron's Favorite Banana Pudding
October, 2008: Chicken Roulade
November, 2008: Hot Chicken Dip
January, 2009: Scrambled Egg Casserole
February, 2009: Chocolate Peanut Butter Torte
March, 2009: Lemon Icebox Pie
April, 2009: Irish Cream and Coffee Saboyon
May, 2009: Mushroom Strudel
July, 2009:Blackberry Cobbler
August, 2009: Summer Squash Dressing
September, 2009: Three Cheese Potatoes
October, 2009: Truck Stop Potatoes
November, 2009: New England Clam Chowder
January, 2010: Hashbrown Potato Casserole