Cafe Du Monde, Cafe Du Monde. Even though you washed away, we still think of you at home.I know the song is stupid and that Cafe Du Monde didn't actually get blown away (they did close for remodeling to take advantage of the lull in their business and missing employees), but what can you expect from children who need a sugar fix. I made beignets the Saturday after Katrina to celebrate New Orleans and because my oven is electric and my stove top is gas. I didn't have electricity, so we fried breakfast. The children have been singing the song ever since.
Cafe Du Monde, Cafe Du Monde. Even though you washed away, we still need beignets. Let's fry some at home.
I gave in this morning!! I am writing this as the dough rises for the first time. Here is a recipe that tastes like Cafe Du Monde beignets. They have a packaged beignet mix for sale, but fresh is best. This recipe is from A Gracious Plenty: Recipes and Recollections from the American South by John T. Edge.
French Market BeignetsUse liberal amounts of confectioners' sugar to make it authentic. We were in New Orleans a while back. My husband was working and the children and I were playing (exploring the French Quarter, eating beignets and mufflalettas, and trying to find the best praline). We bought some beignets to take when we met him. The children kept nibbling and I wasn't worried because the sack still felt heavy. When we got to the convention center to deliver the beignets, there was nothing but powdered sugar. In the bag was, at least, a quarter of a pound of sugar. I thought I was carrying beignets and all I was carrying was the topping. Needless to say my husband was disappointed.
1 cup Milk -- scalded
2 tbsp Butter
1 tbsp Sugar, Brown
1 tbsp Sugar
2 tsp Yeast, Active Dry
3 cup Flour, White, Unbleached
1 tsp Nutmeg
1 tsp Salt
1 ea Egg
Oil -- for deep frying
Sugar, Powdered -- liberal amounts for sprinkling
Heat the milk in a saucepan to the scalding stage. Do not let it scorch. Stir often. Place the butter in a large mixing bowl and add the brown and granulated sugar. Pour in scalded milk and stir until butter is melted and mixture is lukewarm. Add the yeast and stir until dissolved. Sift together the flour, nutmeg, and salt. Gradually add about half the flour mixture to the milk to form a batter. Add the egg and beat thoroughly. Stir in the remaining flour. Cover and let rise for about an hour.
Knead gently. Roll out on a floured board to 1/4" thickness. Cut into diamond shapes. Cover. Let rise while you heat the oil to 385. Fry, turning only once. Drain and dust with confectioners' sugar. Serve warm.