CLASSIC SOUFFLE BEIGNETS

1 cup water
1/2 cup unsalted butter
2 teaspoons sugar
1/4 teaspoon salt
1 1/4 cups flour, sifted
4 large eggs
Vegetable oil for frying
Beignets with Orange-Honey Nut Syrup (to serve, recipe follows)

In 2-quart saucepan, bring water, butter, sugar and salt to a boil. Remove from heat and add flour all at once. Mix well.

Return to heat and cook, stirring with a wooden spoon, until mixture dries and comes away from the side of the pan. This could take up to 5 minutes, but should take at least 2 minutes. Again remove from heat.

Add one egg to mixture. Beat with electric mixer for 1 minute. Add remaining eggs, one at a time, mixing in each for 1 minute.

Preheat oil in Presto electric deep fryer. Drop rounded tablespoonfuls of batter into the hot oil. Cook until puffed and golden on both sides. Drain on paper towels.

Serve warm Beignets with Orange-Honey Nut Syrup.

GREEK-INSPIRED ORANGE-HONEY NUT SYRUP

1 cup honey
1 cup water
1/3 cup sugar
4-inch stick cinnamon
2 teaspoons fresh lemon juice
1-2 teaspoons orange extract, or to taste
1/2 cup walnuts, chopped
1/2 cup pistachios, chopped

In medium saucepan, bring honey, water, sugar, cinnamon stick and lemon juice to a boil. Continue to boil, uncovered, until syrup is reduced enough to coat the back of a spoon, about 10 minutes.

Remove from heat and add orange flavoring and nuts. Let cool to warm before serving with warm Beignets.

Source: National Presto Industries, Inc.
Source: Pleasures from the Good Earth by Congregation of the Metropolitan Community Church, Asheville N.C.

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