I got up early yesterday with research on my mind. A few days ago I was writing a scene where Gloria has fixed beignets for breakfast (the show off!)
It's been a very long time since I've tasted these New Orleans delicacies and I was floundering around for a description. So I did what Gloria did -- bought a box of beignet mix.
It's so easy, even a non-cook like Gloria can shine.
Add water. Stir.
Roll out thin, using lots of flour.
Cut into squares and fry in canola oil.
Dust with powdered sugar; serve with cafe au lait.
I would like to acknowledge my husband's work as research assistant. He selflessly put aside his yogurt and granola to aid in my quest for authenticity in my writing.
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13 comments:
that's what I call REAL authenticity! but what about the calories??? each of my books made me weigh 2 pounds more... even if essential oils have no single calorie but it's a more-than-sitting job!
Looks easy enough and yummy too. Did you find the mix at Ingles or Fresh Market, or _____?
Did they taste as good as they look Vicki? Enjoy your weekend, xv.
dang.
they look wonderful and you've made my mouth water. Did you find your mix in the grocery store??
I didn't know they were so easy to make!I always try to get some at Cafe Dumonde in the French Quarter
but never thought about doing my own.I'll remember this when I read about Gloria's! HA!
Eliane -- we won't talk about the calories. As you say, the writing job is bad enough for weight gain -- add in research like this and and I'll be lucky if it isn't twenty pounds per book.
Pat -- Ingles and Fresh Market both have the mix -- probably lots of other places. I remember buying it in Florida supermarkets thirty-some years ago. I think there's a website where you can order it too. Google Cafe Du Monde.
Vicki -- They did taste good. Hot and fried and sweet. Then they sat like lumps of lead in my stomach for the rest of the morning.
Kaye -- Yep, Ingles. (See above.)
Carol -- They are incredibly easy. The worst part is cleaning up all the flour and spattered grease. What we writers suffer . . .
They look like what we call "swimmers" over here. The ingredients are flour and suet and water with a pinch of sale. I bet it's the same thing. Anyhow, they look delicious.
Blessings, Star
Star -- as noted, I used a mix. But here's a link to a recipe.
I imagine every culture has a particular sort of fried dough -- doughnuts, fritters, sopapillas, fry bread . . .
http://southernfood.about.com/od/doughnutsandfritters/r/bl90626a.htm
Star -- as noted, I used a mix. But here's a link to a recipe.
I imagine every culture has a particular sort of fried dough -- doughnuts, fritters, sopapillas, fry bread . . .
http://southernfood.about.com/od/doughnutsandfritters/r/bl90626a.htm
Man, it's a rough life, but someone's gotta do it, right? :-) They look very good. I had no idea what they were, but have heard them mentioned a few times here and there, so it was interesting to see what they actually were.
Tammy
French doughnuts, I've seen them called, Tammy. Quite tasty but the guilt lingers . . .
that's strange for me. When I was a student I had the chance to get the american green card and I found a summer job at café du monde. Such a wonderful experience!but no more beignets since those days...
A bientôt
christian
Hello Christian,
Does this mean there are no beignets in France (I'm guessing that's where you are) or that you had enough during your stint at the Cafe du Monde?
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