Beignet Batter Ingredients::
2 eggs
3/4 lb. cake flour
1 pinch salt
1/2 oz. sugar
2 tbsp. butter, melted
2 c. beer
3/4 c. milk
1 tbsp. cognac
2 egg whites, whipped
Caramel Sauce Ingredients::
8 oz. sugar
1/2 c. water
1-1/2 c. cream
3 tsp. butter
Procedure:
Mix eggs, flour, salt, sugar and butter. Add beer, milk and cognac. Mix and let rest for one hour. Add whipped egg whites. Slice apples and let macerate for 2-3 hours in liquor (calvados, kirsch) and sugar. Dip apple slices in batter. Deep fry. Serve with caramel sauce (to make, caramelize sugar and water. Carefully add cream.)
2 eggs
3/4 lb. cake flour
1 pinch salt
1/2 oz. sugar
2 tbsp. butter, melted
2 c. beer
3/4 c. milk
1 tbsp. cognac
2 egg whites, whipped
Caramel Sauce Ingredients::
8 oz. sugar
1/2 c. water
1-1/2 c. cream
3 tsp. butter
Procedure:
Mix eggs, flour, salt, sugar and butter. Add beer, milk and cognac. Mix and let rest for one hour. Add whipped egg whites. Slice apples and let macerate for 2-3 hours in liquor (calvados, kirsch) and sugar. Dip apple slices in batter. Deep fry. Serve with caramel sauce (to make, caramelize sugar and water. Carefully add cream.)
Type: Authentic Recipe
Author: Chef Peter Gennaro, III
Restaurant: Rodney's Steakhouse
Source: http://www.newspress.com/chefsonline/rodneys.htm