French Market Doughnuts Beignets
A beignet recipe, similar to those you might find in the French Market of New Orleans, Louisiana.
1 envelope active dry yeast
1 1/2 c. warm water (approx. 150 degrees)
1/2 c. granulated sugar
1 tsp. salt
2 eggs, beaten
1 c. evaporated milk
7 c. all-purpose flour
1/4 c. shortening, softened
oil for deep frying
powdered sugar
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360 degrees for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee. Dough can be cut and frozen, separated in container with waxed paper. Makes 4 to 5 dozen.
source: http://southernfood.about.com
Chocolate Thumprint Cookies
1 c. butter
1 c. white sugar
2 eggs, separated
2 (1 oz.) squares unsweetened chocolate, melted
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
48 milk chocolate candy kisses, unwrapped
1/3 c. granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.
Brasserie Jo's Martini au Chocolat
3 oz. Stolichnaya Vanilla
1/2 oz. Godiva Liqueur
Dusting of cocoa powder
Place Vodka and Godiva Liqueur in martini shaker with crushed ice. Shake well. Strain into a chilled martini glass. Dust with cocoa powder.
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