Bengueits

[Isatricia]

I make these once a month for Sunday breakfast along with other items.
We do not like waiting a year for the treat.

Jack

Could you share your recipe?

 

[iminla]

what are pomme frittes??

 

[mmlover74]

French fries with garlic and parmesean cheese, but I am sure they are so much more than that!!

 

[disneegrl4eva]

French fries with garlic and parmesean cheese, but I am sure they are so much more than that!!

im not particularly thrilled with them...i live about an hour give or take from Gilroy which is the garlic capital of the world...now you want to taste some bomb pomme frittes...there it is...oh and also santa cruz boardwalk has AMAZING ones as well....

 

[mysteriouspnai]

Cafe du Monde also sells their beignet mix in grocery stores along with their coffee. If you have a Cost Plus World Market around you, they should probably have it.

 

[DizMe]

Cafe du Monde also sells their beignet mix in grocery stores along with their coffee. If you have a Cost Plus World Market around you, they should probably have it.

Yes, that's where I get mine. It's about $3.75 a box or something like that. They sell the same exact thing in DTD at Jazz Kitchen for $9.99. Those are super easy to make--just add water, mix, roll, cut out and fry. Oh, and roll/shake in sugar, of course! My kids like to do some in cinnamon sugar and some in powdered sugar.

Here is an old thread with a beignet recipe. I haven't tried it since I use the mix: http://www.disboards.com/showthread.php?t=2464497&highlight=beignet+recipe and here is Disney's recipe for gingerbread beignets, copied off another old post:



Quote:
Originally Posted by Disneyqueendenmark View Post
http://disneyparks.disney.go.com/blo...FY11Q4FBDM0172
Disneyland posted it on their Facebook wall a few days ago maybe it's that recipe your looking for??
Looks like you found it...and they look delicious. I'm goin gto try it this weekend....Yummy....



Gingerbread Beignets

Makes 24 beignets

1 cup evaporated milk, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying

1.Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
2.Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
3.Add half of flour mixture to milk mixture. Mix well.
4.Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
5.On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
6.Line a plate with paper towels; set aside.
7.Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375°F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
8.Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.

Eggnog Crème Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)

1.Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
2.Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
3.Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
4.Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
5.Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

 

[isisisme]

aw you made me sad as I reminisced...I remember back in the day you could get them at Mint Julep bar and they came with this cooled apple custardy sauce that was to die for ....*sighs* i miss it

You can get those at Royal Veranda. They are called "fitters" there though. Mint Julip sells the Mickey ones with no dipping sauce. (at least as of last Oct anyway)

 

[mysteriouspnai]

Looks like the fritters are still at Royal Street Veranda! They also come with a few dipping sauces.

 

[Isatricia]

Yes, that's where I get mine. It's about $3.75 a box or something like that. They sell the same exact thing in DTD at Jazz Kitchen for $9.99. Those are super easy to make--just add water, mix, roll, cut out and fry. Oh, and roll/shake in sugar, of course! My kids like to do some in cinnamon sugar and some in powdered sugar.

Here is an old thread with a beignet recipe. I haven't tried it since I use the mix: http://www.disboards.com/showthread.php?t=2464497&highlight=beignet+recipe and here is Disney's recipe for gingerbread beignets, copied off another old post:



Quote:
Originally Posted by Disneyqueendenmark View Post
http://disneyparks.disney.go.com/blo...FY11Q4FBDM0172
Disneyland posted it on their Facebook wall a few days ago maybe it's that recipe your looking for??
Looks like you found it...and they look delicious. I'm goin gto try it this weekend....Yummy....



Gingerbread Beignets

Makes 24 beignets

1 cup evaporated milk, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying

1.Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
2.Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
3.Add half of flour mixture to milk mixture. Mix well.
4.Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
5.On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
6.Line a plate with paper towels; set aside.
7.Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375°F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
8.Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.

Eggnog Crème Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)

1.Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
2.Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
3.Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
4.Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
5.Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

Thanks. I try to make stuff like that from scratch whenever possible.

 

[disneegrl4eva]

You can get those at Royal Veranda. They are called "fitters" there though. Mint Julip sells the Mickey ones with no dipping sauce. (at least as of last Oct anyway)

Looks like the fritters are still at Royal Street Veranda! They also come with a few dipping sauces.

what WHAT??? they still have the apple custardy sauce????

 

[DizMe]

Thanks. I try to make stuff like that from scratch whenever possible.

I imagine they are better that way! I'm generally a bake-from-scratcher myself, but I usually make these for the kids when their friends spend the night and I never get around to making the dough the night before, so the mix comes in handy.

I use my Mickey-head cookie cutter (small size) to make my own Mickey-shaped beignets. I've tried other shapes but the Mickey ones are by far the most popular.

 

[mysteriouspnai]

what WHAT??? they still have the apple custardy sauce????

http://allears.net/dlr/din/menu/men_roy.htm

Unless they changed their menu between January and now, it seems they still have the sauces. I just might have to go look for them this Memorial day! The apple custardy sauce sounds delicious!

 

[disneegrl4eva]

http://allears.net/dlr/din/menu/men_roy.htm

Unless they changed their menu between January and now, it seems they still have the sauces. I just might have to go look for them this Memorial day! The apple custardy sauce sounds delicious!

omg it is sooo amazing...its like you get the warm, soft, sweet doughyness from the fritters and then the cold, sweet, thick apple cinnamony taste of the custard sauce...im drooling now

i so hope its still that sauce and not something else *crosses fingers*

 

[pixiewings71]

im not particularly thrilled with them...i live about an hour give or take from Gilroy which is the garlic capital of the world...now you want to taste some bomb pomme frittes...there it is...oh and also santa cruz boardwalk has AMAZING ones as well....

Where in Santa Cruz do you go for them? We go to Santa Cruz a few times during the summer, it would be great to know where to find these.

 

[disneegrl4eva]

Where in Santa Cruz do you go for them? We go to Santa Cruz a few times during the summer, it would be great to know where to find these.

on the boardwalk itself...if you go in from where the main ticket booth is, just make a left and follow your nose...the smell will lead you right to it but be ye warned...you better have some STRONG flavor breaking gum to eat after

 

[pixiewings71]

hmmmm, I've never smelled it and we've been on the boardwalk plenty of times....weird! lol I'll be sure to watch for it this year.