Posts tagged ‘dipping sauce’

October 23rd, 2011

Beignets with Vanilla Mascarpone Cream & Fleur de Sel Caramel Sauce

by Chrissy

Golden, fluffy, powdered sugary, fried delights of joy.

That is how I would describe fresh & homemade New Orleans’ beignets.

 

I guess by definition, they are:

1. a square doughnut with no hole

2. a fritter

 Pronunciation: ben-YAY  (emphasis on the “yay” since these fried fritters are a party in your mouth.)

 

 It’s no secret that these beignets aren’t square in shape (they are more like amoebas) …so I guess taking that extra step would seal the deal to officially make them “New Orleans” beignets. But, I feel like they can still have the official title since the mix was purchased and brought back from New Orleans.

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