Unicorn (Unicorn@Indenial.com)
Mon, 22 Feb 1999 13:04:21 -0500
Further adventures of our hapless bride.
Saturday: Tim went shopping today and brought home a chicken. He
asked me to dress it for Sunday. I'm sure I don't know how hens dress
for Sunday. I never noticed back on the farm, but I found a doll
dress and some little shoes. I though the hen looked real cute. When
Tim saw it, I wondered why he counted to 10.
It may be possible to find a restaurant in New Orleans that doesn't
serve beignets for breakfast, but I think I would rather eat at one
that does. Try these with a cup of good coffee or hot chocolate and
you'll wonder why you've been bringing home those boxes of doughnuts
all these years.
Beignets
1/2 cup (125 ml) water
4 Tbs (60 ml) butter
2 Tbs (30 ml) sugar
1/2 cup (125 ml) all-purpose flour
4 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) grated lemon, orange, or lime rind
A grating of fresh nutmeg
Powdered (confectioner's) sugar for dusting
Combine the water, butter, sugar, and flour in a saucepan and bring to
a boil over low heat. Stir for about five minutes, until the batter
becomes a shiny ball, and remove from heat. Add one egg at a time,
beating vigorously for about 3 minutes after the addition of each egg.
Add the vanilla, citrus rind, and nutmeg and beat to combine. Drop by
the teaspoonful into deep fat heated to 375F (190C) and cook until
golden, turning if necessary (they tend to turn themselves). Drain on
paper towels and dust with powdered (confectioner's) sugar. Serve
immediately. Serves 4 to 6.
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