3/4 cup ; water
6 tbsp butter, unsalted, cut into slices
1 tbsp sugar
1/8 tsp salt
3/4 cup flour, sifted
3 large egg, room temperature
1 oil, for shallow frying
1 sugar, powdered, (garnish)
BITTERSWEET CHOCOLATE SAUCE
4 oz chocolate, semi-sweet
1 oz chocolate, unsweetened
1/2 cup ; water
2 1/2 tbsp butter, unsalted
1/2 cup sugar, powdered
APRICOT SAUCE
1 cup apricot preserves
3 tbsp apricot brandy, or water
Directions
Pour the water into a small, heavy saucepan, and add the butter,
granu- lated sugar, and salt. Bring to a rolling boil, at which time
the butter should be melted. Add the flour all at once. Lower the
heat, and cook, stirring constantly with a wooden spoon, for a minute
or two, until the mixture comes away from the sides of the pan.
Remove the pan from the heat, and beat in the eggs, one at a time,
incorporating each egg thoroughly before adding the next. Continue
beating until thick and smooth. Allow the mixture to cool while
heating the oil.
Pour enough vegtable oil in a large skillet so that it is at least 1
inch deep. Heat to 360 degrees.
Drop the mixture by heaping teaspoonfuls into the hot oil, frying
only a few beignets at one time so that they are not crowded. Fry for
about 4 to 5 minutes, or until they are crusty and a dark golden
brown, turning occasionally with a spoon so that they color evenly.
Note: It is important that the fritters are crusty, if undercooked,
they will deflate before being served.
Using a 10-inch skillet, you should be able to fry 10 fritters at a
time (one-third the mixture).
When they are sufficiently cooked, remove the fritters with a slotted
spoon, and drain on paper toweling. Place successive batches in a 250
degree oven to keep hot while frying the remainder.
Place the beignets on a heated serving platter, and dust the tops
generously with confectioner's sugar put through a wire sieve. Pass
the sauces separately.
Chocolate sauce: Chop the chocolates into coarse pieces and place in
the top of a double boiler set over barely simmering water. Add the
water, butter and sugar. Stir occasionally until the chocolate is
melted and the mixture is well blended and smooth. Remove from the
heat, but keep the sauce over hot water until ready to serve. It
should be served warm.
Apricot sauce: Turn the apricot preserves into a small saucepan. Add
3 tablespoons of the brandy or water, and simmer, stirring, just until
thoroughly heated. Add additional liquid, if necessary, to bring to a
sauce consistency. Serve Warm. Note: if there are any large pieces
of fruit in the preserves, break them up while heating. Submitted By
SAM WARING
1995 111938 GMT
Servings: 30 beignets
Beignets With Chocolate & Apricot Sauce Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit; Sauce
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the far past, in truth as far as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, we have two interesting books dating from the 1300s : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of meals prepared for the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new spices and herbs led to an eruption in books on cooking, many of which still exist in private libraries. The introduction of the TV brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Beignets With Chocolate & Apricot Sauce recipe.
