I couldn’t imagine visiting New Orleans and not spending at least one mid-morning eating beignets and drinking Cafe au Lait at Cafe du Monde. Thankfully Terry Thompson included recipes for both in her book “New Cajun-Creole Cooking”. Not sure if it is still in print.

As for beignets, I have not met a single soul that didn’t fall in love with these tasty treats. They are sort of like donuts only better and you can’t eat them without getting the powdered sugar all over yourself.

As for the Cafe au Lait, well beignets are just not the same without it. You can drink Cafe au Lait without eating beignets but you can’t eat beignets without drinking Cafe au Lait.

Warning: Both of these can be kind of messy to make at home so be prepared to initiate some help with the clean up. I am sure the recipient(s) of this wonderful combination will gladly oblige. If not, kick em out!

INGREDIENTS:

For the beignets

• 3/4 cup water
• 2 teaspoons sugar
• 1/2 cup evaporated milk
• 1 (1/4 oz) package active dry yeast
• 3 cups or so soft southern wheat flour such as White Lily® brand or sub all-purpose
• 1/3 cup sugar
• 1 egg
• 2 tablespoons vegetable shortening
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• vegetable oil
• powdered sugar

For the Cafe au Lait

• 3 tablespoons sugar
• 2 cups milk
• 2 cups brewed hot dark roast coffee with chicory

PREPARATION:

For the beignets

1. In a saucepan over low heat, combine the water, the 2 teaspoons sugar and evaporated milk and heat to 110°F. Pour into a glass bowl and stir in the yeast. Let stand until foamy, about 5 – 10 minutes.

2. In a food processor, combine 3 cups flour and the remaining ingredients except the veggie oil and powdered sugar and pulse 3 or 4 times to mix. Add the yeast mixture and pulse 3 or 4 more times. You should have a fairly smooth, nonsticky dough. If not gradually add more flour until it is. When it looks right, process for about 15 seconds to knead. Deposit the dough onto a lightly floured surface and form into a ball. Place the dough in a lightly oiled glass bowl, cover with plastic wrap and allow to rise until doubled, about 1 1/2 hours. Punch down the dough and return to the floured surface. Roll out into a rectangle about 1/2 inch thick. Using a pizza cutter cut 2 inch squares but on a diagonal to form diamond shapes. Place  the completed diamonds onto an ungreased baking sheet about 1/2 apart. Cover with more plastic wrap and let rise for 45 more minutes.

3. Heat about 3 inches of oil in a large skillet or Dutch oven to 365°F. Carefully slide 3 or 4 beignets into the hot oil. Do not over crowd the pan. Fry until puffy and golden brown, turning once with tongs, or about 2 – 3 minutes per side. Drain on paper towels. Sift the powdered sugar over the hot beignets and serve.

This makes 30 plus beignets which serves 8 – 10

For the Cafe au Lait

In a small pot, bring the milk to a slow boil. Meanwhile place the sugar in a LARGE pot over medium heat. Cook until sugar caramelizes, stirring only once or twice after it begins to dissolve. When caramel is a deep hazelnut color, about 7 minutes, remove the pot from the heat and slowly add the boiling milk. Be careful and this is why the pot needs to be so large because the milk will freak out when it hits the caramel and foam up and spit everywhere. Again use a large pot and go slow to avoid overflow, which can result in serious burns if it gets on you. After all the milk has been added, wait for the foam to subside then stir until blended. Add the coffee and stir.

Serves 4