Roquefort Beignets With Apple Puree Iii (assembly)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | 1fa, Cheeses, Crepes, Masterchefs, New york | 4 | Servings | |
INGREDIENTS
| Apple Puree ** | ||
| Crepe Batter ** | ||
| Fritter Batter ** | ||
| 4 | oz | Cheese, Roquefort |
| crumbled about 1 cup | ||
| room temperature | ||
| 1 1/2 | t | Egg yolk |
| Oil, vegetable for deep | ||
| frying |
INSTRUCTIONS
* See recipes for Roquefort Beignets with Apple Puree I (Puree) and Roquefort Beignets with Apple Puree II (Batters). These ingredients should be accomplished before completing this recipe. For Filling: ============ Blend the Roquefort cheese and egg yolk (mixture will by lumpy). To Assemble and Cook: ===================== Cut off any dry edges from the crepes, squaring them slightly. Place a rounded teaspoonful of cheese mixture in the center of the spotty side of a crepe, mounding it slightly. Fold the crepe into thirds horizontally (as you would a letter), then fold the sides in so that they overlap slightly, forming a neat package about 2 inches square. Place these packets folded side down on a tray lined with waxed paper; repeat with remaining crepes and filling. Cover the folded crepes with a damp cloth, then with plastic wrap, then with aluminum foil. Chill several hours or overnight. In a large skillet or saucepan, pour in 2 inches of vegetable oil and heat to 375 F (a small piece of bread dropped into oil sizzles steadily at this temperature.) Thin the fritter batter with water, if necessary, so that it flows from a spoon but is not watery. Use 2 forks to dip folded crepes into fritter batter; then lift them out, letting any excess batter drain off, and transfer to the hot oil ( do not crowd.) Fry until golden, turning once, 1 1/2 to 2 minutes. Drain on paper towels and serve with Apple Puree. This recipe makes 12 beignets (three per serving.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 46.1mg
Sodium: 515.2mg
Potassium: 200.8mg
Carbohydrates: 22.9g
Fiber: 1.1g
Sugar: 20.5g
Protein: 7g