Cornmeal Beignets With Roasted Apples Recipes

DUTCH APPLE FRITTERS (APELBEIGNETS)

Steps:

• Peel and core apples and cut into lengthwise slices between 1/3 and 1/2 inch thick.
• Mix beer with flour and salt until smooth and free of lumps.
• Dip apple slices into batter and let excess drip off.
• Fry a few slices at a time in fat heated to 370 F.
• turn once so they become golden brown on both sides--about 4 minutes in all.
• Drain one a paper towel and serve warm sprinkled with sugar.
• Makes 6 to 10 servings.
• *VANILLASUGAR: Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans.
• Close jar tightly and let stand for 48 hours before using.
• Replenish sugar as it is used up.
• Use as called for in individual recipes.
• Beans need replacing only after 4 or 5 months.
• Visions of SugarPlums.

SWEET CORNMEAL BEIGNETS WITH SPICY HONEY BUTTER

Steps:

• Combine the yeast, water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this the old fashioned way, by hand). Allow mixture to sit until frothy, about 5 minutes; add the salt, egg, and evaporated milk. Mix on low speed, then add the cornbread mix and half of the flour until it starts to come together; add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• Sprinkle remaining flour onto a surface and turn the dough out, kneading until the dough is no longer sticky. Place the dough into a large oiled bowl, loosely cover and allow to rise in a warm place until doubled in bulk or about one hour.
• While the dough rises, make the honey butter by whipping together the softened butter, honey, cinnamon and cayenne pepper until blended. Set aside until ready to serve.
• After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife cut or pizza cutter, cut dough into 2" diamonds shapes. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.
• Meanwhile, heat 2-3 inches of vegetable oil in a large heavy bottomed saucepan or Dutch Oven (can use a deep fryer) to 350-360 degrees. Place 4-5 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over and cook second side. Remove to paper towel lined plates to drain. Serve hot topped with powdered sugar. Makes about 2 dozen.

APPLE CORNBREAD CRISP

Steps:

• Preheat oven to 350°. Stir together apples and 1/4 cup brown sugar. In another bowl, combine cornbread mix, oats, cinnamon and remaining brown sugar. Cut in butter until crumbly., Add 1/2 cup cornbread mixture to apples. Transfer to a greased 8-in. square baking dish. Sprinkle remaining cornbread mixture over top. Bake until filling is bubbly and topping golden brown, 30-35 minutes. Serve warm.

CORNMEAL BEIGNETS WITH ROASTED APPLES

Steps:

• Preheat oven to 350 degrees. Knead the cinnamon into the butter and rub the mixture all over the apples. In a cake pan, bake the apples 45 minutes and remove. When cool enough to handle, chop enough of them to make 1 cup.
• Meanwhile, make the batter. Combine 1/2 cup water with the milk, butter, syrup and salt in a saucepan. Bring to a boil and cook over medium heat until the butter melts. Stir in the corn flour and continue to stir until the dough forms a ball, 1 to 2 minutes.
• Remove the dough to a mixing bowl and mix in the eggs, one at a time. Beat until the dough is shiny, about 10 minutes.
• Heat the oil in a skillet or fryer to 375 degrees. Drop the beignets in, 1 heaping tablespoon at a time, and fry until golden, turning once, 2 to 3 minutes. Top with maple sugar or drizzle with additional syrup.