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)
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.