A Taste of New OrleansPosted: March 17, 2009
Currie, Colleen, and I had a Mardi Gras brunch a couple of Saturdays ago. I’m just now getting around to posting pictures of the reason we got together: beignets!
The French word for doughnut, beignets are a New Orleans deep-fried specialty smothered in powdered sugar — like a doughnut, but square and without a hole. Colleen had just been to New Orleans and was inspired by this delicacy of the Cafe du Monde. She’d planned to bring a mix home, but ended up making the beignets from scratch.
The yeast dough squares are cooking and puffing up and turning golden brown. Colleen had a special basket-like spatula to turn them with.
Bubbly, crusty, brown. It was fun rolling the hot cooked squares in a plate of powdered sugar. We got it all over ourselves and all over the floor.
They were delicious — served with fresh strawberries, omelets, and cafe au lait. It makes my mouth water just thinking about it.