One of the priceless items we carefully shipped over from the states was our favorite beignet mix from Cafe du Monde. Oh, yes.
I spent a long weekend in New Orleans many years ago — before children, before Katrina — and every time I make these I feel the bustle in Cafe du Monde, the little round tables, the piles of sugar, the chicory coffee, the view of the crowds wandering the French Quarter. Sigh. Food is memory, and these are some good ones.
It’s as simple as un … deux … trois … quatre:
Don’t forget the Bon Appetit — that’s crucial.
A bit of water (did you know one ounce=30ml? Now you do!) and the dough looks like this:
Looks a bit dry but it’s quite moist. You’ll need a well floured surface and well floured rolling pin to make your lovely squares for frying:
Okay, maybe that was a little too much flour on the rolling pin. I’m working on it. You can use any sharp knife to cut the squares, but a pizza cutter works perfectly.
And in to the hot oil they go.
Until they pop up and turn golden:
These didn’t poof up as much as usual — I’m going to blame my unfamiliarity with the new pan. But, still looking yum.
And then on to a plate and dust with confectioner’s sugar (found in the grocery as “fondant sugar’):
My best confectioner’s sugar delivery system: tapping a wire mesh tea ball full of sugar over the item. Works like a charm.
Pour yourself a strong dark coffee and enjoy.