Sunday, January 25, 2009

Apple Doughnuts

Apple Doughnuts
"Beignets de pommes"
Serves 6

1 cup flour
2 egg yolks
1 tablespoon vanilla port
1/4 teaspoon salt
About 1/2 cup milk
6 tart dessert apples
2 cups vegetable oil
1 cup sugar

Pour flour into a bowl and make a well in the center. Into it, put
the egg yolks, vanilla port and salt. Gradually mix in the flour,
then add enough milk to make a supple, smooth batter which is fairly
thick. Let it rest for 20 minutes.

Peel the apples, core and slice them and put them into the batter.
Heat the oil in a skillet and deep-fry the apple slices. When cooked,
drain and sprinkle with sugar.

From the Artists Table,
The Cooking Journal of W.F. and Caroline Hopkins
The Francis Hall House c. 1869, National Registry of Historic Places
Signature Home

This recipe is what would be considered a taste of the era, or a
typical dish served during the time of Francis Hall that we still
enjoy today! The Finger Lakes Region of New York is rich farm land
with apples and grapes particularly abundant. The apples that we use
in this recipe are unique antique varieties that are grown on our
nearby family farm.