Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets
Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105 degrees)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar
For pumpkin beignets:
1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
2. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
3. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
4. Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
5. Remove with tongs or a slotted spoon and place on paper towels to drain.
For maple glaze:
1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth.
2. Drizzle warm beignets with maple glaze and serve immediately.
Recipe provided by Pam Brandon, Disney Parks Food Writer, "Fancy Pumpkin Beignets From Club 33 at Disneyland Park"
Tuesday, October 25, 2011
Monday, October 24, 2011
Happy National Food Day (October 24, 2011)!!!
Food Day is committed to:
1. Reduce diet-related disease by promoting healthy foods
2. Support sustainable farms & cut subsidies to agribusiness
3. Expand access to food and end hunger
4. Protect the environment & animals by reforming factory farms
5. Promote health by curbing junk-food marketing to kids
6. Support fair conditions for food and farm workers
Visit http://foodday.org for more information!
1. Reduce diet-related disease by promoting healthy foods
2. Support sustainable farms & cut subsidies to agribusiness
3. Expand access to food and end hunger
4. Protect the environment & animals by reforming factory farms
5. Promote health by curbing junk-food marketing to kids
6. Support fair conditions for food and farm workers
Visit http://foodday.org for more information!
Sunday, October 23, 2011
Cooking and love and history
Cooking and food have always been the equivalent of love to me. Holidays, family reunions, birthdays all center around what is going to be cooked together, and what is going to be eaten. Some of my favorite memories are fluidly moving throughout the kitchen with the rest of my family on Christmas or Thanksgiving, all fixing one thing or another, chatting and laughing with the television playing some marathon of “A Christmas Story” or James Bond movies. Even the bad memories, like the Christmas I sliced my knuckle off with a cheese grater, still stand out in my mind as a moment of love and family bonding. I truly enjoy cooking for my friends and inventing new recipes, seeing the looks of joy on their faces as they say “you really made this? It’s the best thing I have ever eaten!” Or having them beg you to make their favorite dishes at the party you are throwing. Food is love.
I remember as a kid of maybe 4 or 5 years old watching re-runs of “Great Chefs of the World” with my parents on the couch. This was prior to my discovery of the magical channel called the Food Network and watching episode after episode of Emeril’s and Iron Chef (prior to Iron Chef America). Well I remember sitting on the couch, absolutely captivated and fascinated by the combinations of flavors used by the different chefs as they created new recipes for the camera, how quickly their knives whirled, yet fingers never separated from knuckles. This was about the time when I started thinking about career choices, and I told my parents “I am going to be on that show some day”. Their replies of “sure, sure” was not exactly reassuring, and I did stray from that path for years. But now I am back on the path of the culinary world, and plan to tell my story.
In high school, back at my days at Foxcroft School, I was very interested in joining the FBI. I wanted that existence. With college at Transylvania University and my degree in Political Science and my minors in History and Spanish, I had decided. I actually wanted to go to law school and be a corporate lawyer. This lasted until 3 LSAT exams later when I decided maybe that wasn’t what I wanted after all. I had taken a year off to work in the Governor’s Office in Kentucky for the General Counsel, when I decided I would go get my PhD in Political science. After spending a year at the University of Kentucky, I have finally decided to go back to what I truly am passionate about: food.
I remember as a kid of maybe 4 or 5 years old watching re-runs of “Great Chefs of the World” with my parents on the couch. This was prior to my discovery of the magical channel called the Food Network and watching episode after episode of Emeril’s and Iron Chef (prior to Iron Chef America). Well I remember sitting on the couch, absolutely captivated and fascinated by the combinations of flavors used by the different chefs as they created new recipes for the camera, how quickly their knives whirled, yet fingers never separated from knuckles. This was about the time when I started thinking about career choices, and I told my parents “I am going to be on that show some day”. Their replies of “sure, sure” was not exactly reassuring, and I did stray from that path for years. But now I am back on the path of the culinary world, and plan to tell my story.
In high school, back at my days at Foxcroft School, I was very interested in joining the FBI. I wanted that existence. With college at Transylvania University and my degree in Political Science and my minors in History and Spanish, I had decided. I actually wanted to go to law school and be a corporate lawyer. This lasted until 3 LSAT exams later when I decided maybe that wasn’t what I wanted after all. I had taken a year off to work in the Governor’s Office in Kentucky for the General Counsel, when I decided I would go get my PhD in Political science. After spending a year at the University of Kentucky, I have finally decided to go back to what I truly am passionate about: food.
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