gingerbread beignets recipe help

gomezaddams

Earning My Ears
Joined
Sep 22, 2010
Messages
12
While at the park a few days ago we tried the gingerbread beignets at Cafe Orleans. "She who must be Obeyed" fell in love with them. I did some searching & could find the recipe for the regular beignets, but nothing on the holiday variation or the eggnog sauce. I would like to treat her to a surprise one day when we can't get the real thing.
Does anybody have these recipes & care to share them? Any help is greatly appreciated
 
I hope someone has the recipe, because those sound DELISH! :scratchin

I must put that on my list of yummy treats to try while we are there.
 
I buy the beignet mix from World Market (same as they have at Jazz Kitchen). You just add water. I'm wondering if you could use eggnog instead of water or add molasses to the liquid and use some spices? Maybe I'll try that!

Good luck finding the recipe! If you can't find it, try getting the mix and experiment--you could make some 1/2 batches to see what might work.
 

Did you look on the Cafe du Monde website? It's the cafe in New Orleans that sells them and the mix. They might have some holiday twist or variation recipes on the sight. The only other thing I can think of would be to use Gingerbread spices/seasonings like suggested above to the mix.

Tip for the website- they're cheaper than buying in DTD or DL and you get the mix really fast from their shipping company. I usually order the mix from them instead of buying it down there when I run low. :goodvibes
 
Thank you all for your ideas. I think I will just have to head off the kitchen & experiment for a while. When I come up with a suitable facsimile, I will post it.
Peanut G, that's a great link. Thanks much for the effort.
The Eggnog cream should be pretty simple. For the beignets, I'm thinking that if I substitute the refined sugar with turbinado sugar, we can get close to the molasses flavor of gingerbread. At least there's a great way to conceal the failures.
 
Find a reliable creme anglaise recipe, substitute eggnog for some of the milk and use lots of nutmeg. I just tried the beignets last week and the nutmeg flavor really jumped out of the sauce. I know beignets are best fresh, but I was able to take an order of beignets + sauce home (after eating in Cafe Orleans) and freeze them. A few days later, I wrapped them in foil and heated them until they were soft and hot. Still delicious!
 
Check Disney Insider for the recipe for gingerbread beignets! I would post the link, but I have too few posts to be allowed to include one. But, it is there, along with one for pumpkin beignets and sweet potato pancakes. Enjoy!

Perhaps someone else can post the link?
 
http://disneyparks.disney.go.com/bl...ut-gingerbread/?CMP=SOC-DLRUSENFY11Q4FBDM0172
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.
 


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