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Food In Focus: A New Recipe Appears!
10 years ago
~Remember~
before submitting a dish please read our club rules and TOS on the main page Here is a delightful recipe from 
but no photograph is available. Still we think you will all enjoy the recipe. Be aware the artwork is technically mature.
Baking in the Buff with Beignet : Beignets - by jambalayathepit
https://www.furaffinity.net/view/18787073/
Wondering what a Beignet is?
From Wikipedia, the free encyclopedia
Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough.
Sugary Sweet Beignets
Ingredients
1 envelope of active dry yeast
1 1/2 C warm water
1/2 C white sugar
1 C Evaporated Milk
2 Large egs lightly beaten
1 tsp salt
1/4 C shortening
6-7 C Bread Flour
1 Bag of Powdered Sugar
1 Brown Paper Bag
Peanut Oil for Deep Frying
Directions
Mix yeast, 1/2 cup warm water and 1tsp of sugar. Let stand 5-10 minutes until the yeast is heady. In a large bowl combine Yeast Mix milk, eggs salt and the rest of the sugar. Mix. Add shortening to the rest of the water and warm up until shortening melts. In a stand mixer combine Yeast Mix, melted Shortening Mix. Beat at low speed and begin adding four cups of flour until smooth. Add remaining flour until dough is sticky. Transfer to a lightly greased bowl. Cover and let rise for two to four hours. Chill dough for 24 hours. Lightly flour a surface and roll out dough to 1/4” thickness. Cut into 2” squares. Once cut dough can be frozen. Pour 2 C of Powdered Sugar into a brown paper bag. Heat Oil to 350. Fry until golden turning every 30 seconds or so. Toss in paper bag and shake. Rejoice at the glory of beignets.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
UPDATE
Jambalya has more - https://www.furaffinity.net/view/18806145/
The secret is in the Roux and your blend of seasoning. When ever my soul feels down and dark I always break out this recipe. I believe in enough spice to relight your spirit and send it back to the heavens on wings of fire. My grandmother said "'Shouda bear scof my gumbo his fiery poos burn the forest down. Don' stop stirrin girl less you want that spoon cross your backside." In other words we like the heat. This recipe is all about technique and the Rue. I could explain to you the ins and outs of a good rue until I passed out but it would do you no good. You have to make it a few times to get the idea of it but you really need to see a seasoned cook make a rue to really understand the process. The core deep nutty rich flavor of a Gumbo is all from the rue. Mess that up and you start over. No judgements, Nana made me make a half dozen rues before I ever got to drop a single vegetable in.
Enjoy! <3
Fresh Catch Gumbo
2 Brown Onions
2 Green Peppers
4-5 Stalks of Celery
1 1/2 Pounds of chicken legs
2 C Peanut Oil
2 1/2 C Flour
2 C Water
1 Pound Andouille Sausage
1 1/2 Pounds of Fresh Crab Meat
1 1/2 Pounds of Fresh Shrimp.
Salt
Garlic Powder
Creole Seasoning
White Rice (no instant!)
Directions
The key to a great Gumbo is the Rue. The darker the rue the richer the taste will become. This is completely dependent on personal taste and experience. First start with the chicken. There are two ways to get the shredded chicken you need. You can do it the standard way of boiling it all till the meat falls off, OR you can do it my Nana’s way. She used to strip the legs, pan fry the meat (pictured above), and once she had a good brown sear she would add back the bones (cracked but not broken) and then add water enough to cover and simmer until the marrow runs and the meat is tender enough to shred. Save broth.
The Roux
Make sure you have nothing that will interrupt you for the next ten to twenty minutes. Heat two cups of peanut oil on medium heat in a deep pot. Using a wooden spoon begin stirring as you slowly add the flour. DO NOT STOP STIRRING. If the rue stops moving the rue will burn. Scrape the sides and bottom often to free up the brown bits. When it reaches the color of caramel or dark caramel remove from heat. Add the vegetables to the rue and stir until it is no longer angry.
Return it to the heat. Add broth from boiled chicken (Should be about 2 C). Add chicken and sausage. Add seasoning to taste (should be spicy). My Grandmother took her secret Creole seasoning mix with her to the other side. I normally use whatever local mix I can find living in Creole country. But for those outside the Bayou, I recommend Zatarain’s or Konriko Creole
Seasoning. Simmer uncovered for 15-20 minutes stirring often until it thickens. Add seafood, simmer for five minutes and remove from heat. Let stand for ten minutes and serve over rice.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
but no photograph is available. Still we think you will all enjoy the recipe. Be aware the artwork is technically mature. Baking in the Buff with Beignet : Beignets - by
jambalayathepithttps://www.furaffinity.net/view/18787073/
Wondering what a Beignet is?
From Wikipedia, the free encyclopedia
Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough.
Sugary Sweet Beignets
Ingredients
1 envelope of active dry yeast
1 1/2 C warm water
1/2 C white sugar
1 C Evaporated Milk
2 Large egs lightly beaten
1 tsp salt
1/4 C shortening
6-7 C Bread Flour
1 Bag of Powdered Sugar
1 Brown Paper Bag
Peanut Oil for Deep Frying
Directions
Mix yeast, 1/2 cup warm water and 1tsp of sugar. Let stand 5-10 minutes until the yeast is heady. In a large bowl combine Yeast Mix milk, eggs salt and the rest of the sugar. Mix. Add shortening to the rest of the water and warm up until shortening melts. In a stand mixer combine Yeast Mix, melted Shortening Mix. Beat at low speed and begin adding four cups of flour until smooth. Add remaining flour until dough is sticky. Transfer to a lightly greased bowl. Cover and let rise for two to four hours. Chill dough for 24 hours. Lightly flour a surface and roll out dough to 1/4” thickness. Cut into 2” squares. Once cut dough can be frozen. Pour 2 C of Powdered Sugar into a brown paper bag. Heat Oil to 350. Fry until golden turning every 30 seconds or so. Toss in paper bag and shake. Rejoice at the glory of beignets.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
UPDATE
Jambalya has more - https://www.furaffinity.net/view/18806145/
The secret is in the Roux and your blend of seasoning. When ever my soul feels down and dark I always break out this recipe. I believe in enough spice to relight your spirit and send it back to the heavens on wings of fire. My grandmother said "'Shouda bear scof my gumbo his fiery poos burn the forest down. Don' stop stirrin girl less you want that spoon cross your backside." In other words we like the heat. This recipe is all about technique and the Rue. I could explain to you the ins and outs of a good rue until I passed out but it would do you no good. You have to make it a few times to get the idea of it but you really need to see a seasoned cook make a rue to really understand the process. The core deep nutty rich flavor of a Gumbo is all from the rue. Mess that up and you start over. No judgements, Nana made me make a half dozen rues before I ever got to drop a single vegetable in.
Enjoy! <3
Fresh Catch Gumbo
2 Brown Onions
2 Green Peppers
4-5 Stalks of Celery
1 1/2 Pounds of chicken legs
2 C Peanut Oil
2 1/2 C Flour
2 C Water
1 Pound Andouille Sausage
1 1/2 Pounds of Fresh Crab Meat
1 1/2 Pounds of Fresh Shrimp.
Salt
Garlic Powder
Creole Seasoning
White Rice (no instant!)
Directions
The key to a great Gumbo is the Rue. The darker the rue the richer the taste will become. This is completely dependent on personal taste and experience. First start with the chicken. There are two ways to get the shredded chicken you need. You can do it the standard way of boiling it all till the meat falls off, OR you can do it my Nana’s way. She used to strip the legs, pan fry the meat (pictured above), and once she had a good brown sear she would add back the bones (cracked but not broken) and then add water enough to cover and simmer until the marrow runs and the meat is tender enough to shred. Save broth.
The Roux
Make sure you have nothing that will interrupt you for the next ten to twenty minutes. Heat two cups of peanut oil on medium heat in a deep pot. Using a wooden spoon begin stirring as you slowly add the flour. DO NOT STOP STIRRING. If the rue stops moving the rue will burn. Scrape the sides and bottom often to free up the brown bits. When it reaches the color of caramel or dark caramel remove from heat. Add the vegetables to the rue and stir until it is no longer angry.
Return it to the heat. Add broth from boiled chicken (Should be about 2 C). Add chicken and sausage. Add seasoning to taste (should be spicy). My Grandmother took her secret Creole seasoning mix with her to the other side. I normally use whatever local mix I can find living in Creole country. But for those outside the Bayou, I recommend Zatarain’s or Konriko Creole
Seasoning. Simmer uncovered for 15-20 minutes stirring often until it thickens. Add seafood, simmer for five minutes and remove from heat. Let stand for ten minutes and serve over rice.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Keep it coming with the recipes then, we look forward to putting them in the next journal!
