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Apple Beignets And Cheesecake Ice Cream

Waking up this morning after getting in town late last night I really wished I had saved a couple of these beignets to pan fry and have along with my coffee….But no I was too greedy as they were made last week and eaten right before I went to spend the weekend at Lisa’s house with Mary. My original intention was to post them for Sugar High Friday, hosted this month by Andrew. I believe I am a day late but I will send him my entry nonetheless and see if he accepts it.

It is good to be home, sleep next to my husband and waking up with my dog curling with me on the bed. I have a lot to tell you about this past weekend. So many emotions, laughs, good times, foods and desserts to think over and straighten in my head before I can write more about it all. What can I say…there was cheese, wine, markets, ethnic foods, homemade bread, benne seed wafers, pecan sandies, a giant German chocolate cake, Trader Joes, Sur La Table (aka "On The Table") and Crate and Barrel. We did a lot, drank a lot, baked a lot. My heart, eyes and head are still full of all the precious time I have had with Lisa and Mary. So stay tuned for a more detailed account….one more guest arriving tomorrow and then I regain my sanity back (we hope!)

Back to the apple beignets…Ever since I was a child, I have been in love with them convincing myself that the frying oil effects were completely negated by the healthy aspect of the fruit..hummhumm. I went for a more grown up version this time, using the same method I had tried before (here) adapting it for apples. The fruit is first dipped in a light batter then coated with Panko breadcrumbs and then fried. You could deep fry the beignets but I did mine in a cast iron pan with about 2 inches of oil heated to 350F. The ice cream is once again nothing new, but a flavor I try to keep around as much as possible because we seem to go through it like crazy.
The result exactly what I had hoped for, a childhood favorite adapted for my grown up palate as there is alcohol in the batter. Serve as soon as they come out of the frying pan, with a glass of cider and you’re set!

Apple Beignets, adapted from Richard Leach:

2 Tb light brown sugar mixed with 2 Tb. granulated sugar
1/2 cup + 2 Tb flour
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 cup cider (the alcohol based one)
4 apples
1 cup Panko breadcrumbs
vegetable oil for frying

Preheat oven to 275F.Core the apples (do not peel) and cut them in half. Sprinkle with the sugar mix and bake for 30 minutes. Let cool.
Heat oil to 350F.
Combine flour, sugar, baking powder add water in a bowl until smooth. Dip apple halves in beignet batter. Roll in breadcrumbs. Deep fry until golden brown.

Cheesecake Ice Cream, adapted from this post:

2 cups milk (50 cl)
1/3 cup heavy cream (10 cl)
3/4 cup sugar (170 gr)2 egg yolks
3 oz cream cheese (90gr)

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine’s manufacturer’s instruction.

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Gloria Baker October 23, 2007 um 8:45 pm

Delicious dessert, and nice pictures too. Gloria
I like sooo your blog.

Mansi October 23, 2007 um 8:55 pm

Looks great! I love cheesecake ice cream! I missed SHF too this time, but I’m sure Andrew would be more than happy to include your entry:)

glad to know you are enjoying your time!

MyKitchenInHalfCups October 23, 2007 um 9:14 pm

Good Golly Miss Tartelette any that Andrew turns away I’m sure I would be more than happy to care tenderly for . . . hummhumm! hehe ;))
This would be when you skip dinner and go straight to dessert, YES!

Lydia (The Perfect Pantry) October 23, 2007 um 11:34 pm

The only beignets I’ve ever tasted were the ones in New Orleans, which were the most extravagant and delicious breakfast ever. So now I must put apple beignets on my list.

breadchick October 24, 2007 um 12:39 am

Oh my GOSH!!! Those beignets are so going on our next weekend baking list or you will so totally get yelled at ๐Ÿ˜‰

I has a blast with you sweetie and can’t thank you (and Lisa) for a better weekend. Not to mention the mean pots of coffee you made all weekend.


Anonymous October 24, 2007 um 1:05 am

I made apple beignets in French bootcamp class! This looks so yummy. I’m glad I was able to chat with you gals this weekend. You all sounded like you were all having fun. Can' wait to hear about it.

Abby October 24, 2007 um 1:35 am

I bought my first box of panko awhile back and haven’t decided how to use it. This is tempting! I never thought of using them on a sweet food…

As always, it’s perfectly made and photographed. I only wish I could taste!

Susan @ SGCC October 24, 2007 um 2:36 am

The beignets sound delicious. I noticed that you used panko in your recipe.I use panko for a lot of savory dishes, but have never tried it in a sweet. How does it differ from the traditional flour?

Helene October 24, 2007 um 2:52 am

Sticky Gooey: I could not tell you how it works as a flour, which I am tempted to say it does not (unless finally groud), but it is more of a coating here. The cider batter coats the apples and the panko crumbs offer a little crunch.

Anita October 24, 2007 um 4:26 am

I was looking at a recipe for apple beignets the other day…but yours look much better! Yum!

Bev and Ollie "O" October 24, 2007 um 7:52 am

looking scrummy!!!

Fancy coming to Belgium to cook it for me? hehe yum!

Anonymous October 24, 2007 um 11:03 am

hi, i saw your post on coconut honey (posted dec 2006) and would love to try it!

what is the vol/weight of the can coconut milk and can cream of coconut?

also, 1 box powdered pectin is how many grams?


Joanna October 24, 2007 um 11:20 am

Delicious – I’ve never had a beignet (sheltered life!), but now I can’t wait. This is the second time I’ve come across panko in the past few days, and I don’t know what it is, or what I could substitute – Matzo meal, perhaps? Or could I make my own breadcrumbs? Extra fine?


Anonymous October 24, 2007 um 11:57 am

Aw, for some reason the pictures aren’t loading for me… Oh well, it still sounds incredible Helen! This is certainly one post that should be welcomed to the SHF round up, even if it was a week late!

Lis October 24, 2007 um 12:06 pm

Blogger won’t let me see pictures!! ๐Ÿ™

But I know they are gorgeous without even seeing them. =) I really want to try this recipe.. sounds like something I might not be able to stop eating though! ๐Ÿ˜€

Wish you were still here!!!

glamah16 October 24, 2007 um 1:11 pm

You do such beautiful work.Those beignets look so yummy. I would have eaten them all in one sitting.

Katie October 24, 2007 um 1:56 pm

Ooohhh Yum! Those look amazing.

Anonymous October 24, 2007 um 3:16 pm

Yum, can’t wait to try it out. Thank you.

Anonymous October 24, 2007 um 5:55 pm

The apple beignets look wonderful, but it’s the cheesecake ice cream that’s grabbing my attention sounds like a "must do"!

lululu October 24, 2007 um 8:04 pm

Ooooooooooooooooooooh, yummy!!!! I love it!!!

Anonymous October 24, 2007 um 8:20 pm

How do you do it? Every post you never cease to amaze. That flavor combination is PERFECT!

Jonathan October 24, 2007 um 10:15 pm

You have a very cool blog. I have enjoyed reading it (and drooling over the pictures) immensely!

Shandy October 24, 2007 um 11:44 pm

WoW! I love the recipe for the cheesecake ice cream and beignets! Total Yum! You have a beautiful blog site and great pictures. . .had just had to tell you. =D


Chubbypanda October 25, 2007 um 9:17 pm

Fried batter makes me a happy panda.

Nabeela October 26, 2007 um 4:21 am

I love the idea of apple beignets…but scared of deep frying. But as you said, frying them in 2 inch oil might not be too bad.

Anonymous October 26, 2007 um 8:17 am

Well, of course the fruit negates the oil!!! My mouth is watering for one of those beauties. Sigh!

Julie October 26, 2007 um 3:01 pm

That looks absolutely delicious a really nice use for apples.

Julie October 26, 2007 um 3:01 pm

That looks absolutely delicious a really nice use for apples.

kellypea October 26, 2007 um 8:42 pm

Helene, I’ll bet you guys had a riot! I wanna go next time. But only if you make these beignets…yum! Oh, and the coffee Mary keeps mentioning.

Eva October 27, 2007 um 3:27 am

Hmmm, makes me want to tuck in straight away..;-)

Bruno October 27, 2007 um 3:09 pm

Tartelette, you’ve won me over w/ this recipe!!


. . . October 27, 2007 um 7:58 pm

mmmmm. absolutely amazing. these look so delicious! and cheesecake ice cream? it just gets better and better . . .

Jenny October 28, 2007 um 2:42 pm

sounds wonderful!

Andrew October 29, 2007 um 10:05 pm

how could I not accept an entry from you, of all people! ๐Ÿ™‚

bakeorbreak November 1, 2007 um 3:00 am

This looks amazingly delicious!

Amy November 2, 2007 um 5:27 am

OOooh that sounds so good. Deep fried and ice cream. yum!

Anonymous November 12, 2007 um 3:42 pm

That sounds oh so delicious.

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