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Cheddar and Chive Beignets
Posted By Kelly On November 6, 2010 @ 9:00 am In Baking,Featured Articles,Pastry,Recipes | 80 Comments
Sometimes the hardest part is getting there.
Hi, my name is Kelly and I am not a filmmaker – but I tried! I wanted to get that out of the way since it is time for yet another Project Food Blog Challenge entry. This week we were challenged to create a video:
Channel your inner Julia Child and put one of your favorite recipes on film. Pick a recipe from your blog archives and make it come to life on video by showing readers the perfect way to poach an egg or just how passionate you are about seasonal ingredients. (Note, the challenge was later amended to allow us to create new recipes, which I did.)
My comfort zone is creating recipes, taking nice pictures, saying something that is (or maybe is not) interesting about how I made it, and then setting it loose on the internet. In terms of time and creativity, this challenge required much more out of me than usual. That is not such a bad thing, all things considered. I am comfortable with myself, but creating a cooking video is not as easy as the folks on tv make it look. So, my video may not be slick, overly produced, or flashy, but it is honest, homemade, and something I am proud of. You can’t get much better than that!
This recipe is perfect for a party, or as an appetizer. What they are, in essence, are fried cheese doughnuts. The recipe is easy to make, quick to cook, and adaptable. I used cheddar and fresh chives, since that is what I prefer, but if you want to use another cheese (Fontina, goat cheese, and Maytag Blue come easily to mind) or another herb, feel free. You can make the batter as many as four hours in advance, just cover and keep chilled, but when it comes to cooking these are really best fresh from the hot oil. So, invite your guests into the kitchen, pour some wine, and put on a show for your guests as you fry them up some luscious, cheesy goodness!
Cheddar and Chive Beignets Serves 6-8
1/2 cup all-purpose flour
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup milk, 2% or higher
4 tablespoons butter, cubed
2/3 cup shredded sharp cheddar cheese
2 eggs, at room temperature
1 tablespoon fresh chopped chives
Oil for frying
In a small bowl combine the flour, smoked paprika, mustard powder, salt, and cayenne pepper. Whisk to combine. Set aside.
In a medium saucepan over medium heat combine the milk and the butter. Bring the mixture to a boil then pour in the flour and spices. Stir, over medium heat, until the dough forms a smooth ball and there is a light film on the bottom of the pan, about three minutes.
Put the dough in the work bowl of a stand mixer, or in a medium bowl, and add the cheese. Blend on low speed until the cheese is mixed. Some will melt, some will not and that is ok. Add the eggs one at a time, making sure the mixture is totally smooth before adding the next egg. Scrape the sides of the bowl down and stir in the fresh chives.
Heat three inches of oil, with a three inch air space, in a dutch oven to 350 F. When the oil reaches temperature drop the batter by rounded tablespoons into the oil. Fry until golden brown on all sides, about four to five minutes. Remove from the oil and sprinkle with a little kosher salt. Serve immediately.
Voting for this round begins November 15 so check out all the contestants and vote for your favorites!
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