Blue Cheese Beignets

This recipe is adapted from Todd Kelly of Cincinnati’s own Orchids in the Hilton Netherland Hotel.  This dish is extremely easy and most of the preparation can be done well in advance, just leaving you with frying the beignets and plating the garnishes.  I always pair this dish with an off-dry Riesling with high acidity to break through the fat and couple with the sweetness of the honey.

 Ingredients:  Serves 6

 Almond Brittle

• 100 g sugar
• 50 g corn syrup
• 10 g brown sugar
• 10 g unsalted butter, softened
• 6 g Kosher salt
• 100 g sliced almonds

Spiced Honey

• 1 g black pepper
• 3 cardamom pods
• 1 g allspice
• 2 cloves
• 1 g cumin
• 1 g fennel seeds
• 100 g honey
• 25 g apple cider vinegar

 Blue Cheese Beignets

• 145 g whole milk
• 65 g unsalted butter
• 115 g all purpose flour
• 4 eggs
• 1 g chopped thyme
• 65 g blue cheese, crumbled
• 1 g Kosher salt
• Vegetable oil for frying

 Salad for Garnish

• 10 g Dijon mustard
• 50 g white balsamic vinegar
• 150 g extra virgin olive oil
• Kosher salt to taste
• Mixed Salad Greens

 

Order of preparation:

The spiced honey and almond brittle can be made several days in advance.  The beignet dough can be made a few hours ahead of time if you cover the surface with saran wrap to prevent oxidation.  The vinaigrette and salad should be prepared immediately before serving.

Almond Brittle

•  Preheat the oven to 350° F and line a baking sheet with a silpat or parchment paper
• Mix together the remaining ingredients until well combined
• Spread the mixture into a thin layer onto the baking sheet and bake for 15 minutes
• Allow to cool until hardened, then break into small pieces
• Reserve in an air tight container until ready for use

 Spiced Honey

• Combine all spices in a small nonstick skillet and toast over medium heat (about 2 min)
• Add the honey and cook until the mixture is fragrant (about 2 min)
• Allow the mixture to cool slightly and add the vinegar.  Stir to combine and then cool completely
• Transfer to a squeeze bottle until ready for service

 Blue Cheese Beignets

• In a small pot, heat the butter and milk over medium heat until the milk begins to boil
• Add the flour all at once and stir with a wooden spoon to combine
• Cook, stirring continuously for about 2 minutes to cook out the flavor of the flour
• Transfer the dough to a stand mixer fitted with a paddle attachment and beat the dough on medium low for one minute
• Turn the speed up to medium and beat in the eggs one at a time
• Turn the speed down to medium low and add in the blue cheese, thyme, and salt.  Beat until well combined.
• Place the dough in a container and cover with saran wrap.  Refrigerate until ready for frying

 Final preparations

• In a large heavy duty pot or deep fryer, heat the vegetable oil to 325°F
  • TIP: Check my reviews of induction burners and digital thermometers for the quickest and most accurate deep frying
• Prepare the vinaigrette by first mixing the vinegar and mustard in a small bowl.  Slowly drizzle in the olive oil, while continuously whisking until the mixture is emulsified
• Plate the spiced honey in the bottom of a shallow bowl or plate
• Using an ice cream scoop, drop balls of beignet batter into the oil and fry for four minutes, turning occasionally to prevent burning.  Drain the beignets on a paper towel
• Plate two beignets on top of the spiced honey
• Toss the mixed greens in the vinaigrette and plate in between the two beignets
• Place on piece of almond brittle on top of the salad greens
• Sever and enjoy!