Gourmet Survivor II, Round 2: Jason's Beignets Three Ways
Thanks to those of you who voted for him, Jason Sholar made it to the second round of Gourmet Survivor II, Adam's Katrina fundraiser and online competition.
You loved Jason's roast beef po'boy. Today be enthralled by his "Beignets Three Ways." He's once again blown away his competiton. Why couldn't my coachee be close by? Close enough to invite me over for breakfast?
When you see his pictures and read his descriptions, you'll want to drop what you're doing and run to the kitchen. But first, go vote for him before Tuesday night. For a mere $5, you can let the world know how much you appreciate his efforts and help him progress to the next round. Don't you want to see what he'll make for the final challenge? Just remember to put his name in the comments so that Adam knows who you're voting for (as if there will be any doubt). But this combo is worth as many votes as you can afford ($5/vote). All the money goes towards helping Katrina victims, so stuffing the ballot box is allowed and even encouraged.
Once again, I'll turn the post over to Jason. Remember to put his name in the comments when you vote.
Beignets Three Ways
Welcome back fans. Here we are now in round two of the Gourmet Survivor II competition. Adam's announcement of this round's challenge reminded me of one of my favorite quotes. Mr. Jim Davis reminds us "vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie." Well Mr. Davis, when you finish your vegetables you must move on to dessert, and what better dessert than beignets?
Beignet: Plating
Naturally one type of beignet just would not do. After I tossed around a number of different flavor ideas, I decided on three: apple pie, lemon, and chocolate. To go along with the three I also made a raspberry sauce and served them with multiple fresh fruits. Before I get into the details, you have to have a look at these, as they are so very delicious.
Lemon Beignets
The recipe I used for the beignets had an overnight rise period. Fear led me to make two batches of dough, just in case one did not rise properly. Also on that evening before I fried up this New Orleans goodness I made the raspberry sauce. When cooking the sauce over the stove the flavors were so prominent. It was wonderful, as the whole house smelled of a summer's day.
The next morning it was off to the market. In the crisp autumn air, mom and I headed through the booths picking up some of this morning's produce. Fresh apples, oranges, lemons, limes and much more were available, and it all looked so vibrant and wonderful.
Apple Pie Beignets
Once back at home it was time to begin. I started with the apple pie filing. Cutting into the crisp and juicy apples it was obvious this would be good. The thick sauce of apples, cinnamon and currants was sweet and delicious.
Lemon Beignets with Melted Chocolate
Leaving the apple mixture to cool I moved on to the lemon filling. The sweet taste of sugar with the sour bite of the lemons gave this brilliantly bright filling a wonderful glow. As the filling thickened over the stove, the house began to smell greatly of lemons. Once complete, this lemony goodness was placed in the fridge to cool for later beignet perfection.
Chocolate Beignet
For the chocolate ganache filling, quality was the key. I could not use just any plain chocolate for these beignets; I had to have Scharffen Berger. As I touched the chocolate to unwrap them, and chop the bars into smaller pieces, they were melting in my hands. The mixture melted down into a beautiful pool of chocolatey goodness that would, upon standing, thicken up into a creamy beignet filling.
Now that I had finished the three glorious fillings it was time to punch down the dough, roll it out, cut it up, fold them up with tasty fillings, and fry away. Both batches of dough I made rose nicely and promised the best of treats.
Beignets: Frying Up Some Dough
I loved the feel of the nice, smooth dough that I took from the bowl and placed on a floured surface. To distinguish between the flavor types, they were done three different ways; chocolate are round, lemon square, and apple pie folded into half moons. As they waited their turn to enter the frying liquid they rose up nicely. Then into the oil they went, batch by batch. Sizzling as they slid in the beignets puffed up nice and big and cooked to a golden brown. Once done they were lifted out of the oil and laid out to dry, the chocolate and lemon beignets were dusted with powdered sugar and the apple pie beignet was rolled in cinnamon sugar.
Beignet: Plating
Now complete, I plated the beignets and tasted them. First mom tried the lemon. As she bit the delicate pastry she had a look of delight as the lemony filling proved to be delicious. Next, I tried the chocolate. The oozing chocolate gushed out as I bit into it releasing the wonderful chocolaty taste. For the apple pie we decided to taste together. As we bit in, it was pure autumn heaven. The fluffy pastry covered in cinnamon and sugar burst with apple flavor. If I were to have had the company of a certain domestic goddess, these would certainly have been listed as a "Good Thing."
The only problem I faced now was the fact that I still had another full batch of dough in the fridge. Well, I came up with a solution for that. Taking it out, rolling it out, and frying it up I packaged them up and headed out. Who better to enjoy these glorious treats than my grandparents? Unfortunately I had forgotten my camera, but as I arrived they were just finishing up dinner and were ready for a luscious dessert. Still warm in the box they each decided to try one out. Well, sort of. After biting into the golden soft pastry they decided to try one of each flavor. They certainly agreed that the beignets were a delicious success.
What a delightful day. Started out with a trip to the market, making up some scrumptious beignets and finishing it with an evening visiting my grandparents. It is wonderful how food can bring families together, even if it is not over the dinner table.
For more photos, use the following links:
- Plating the Beignets
- Frying Up Some Dough
- Chocolate Ganache Filling
- Lemon Filling
- Apple Pie Filling
- Raspberry Sauce
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