Beignets With Chocolate And Apricot Sauce

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads, Creole	30	Beignets

INGREDIENTS

3/4	c	Water
6	T	Butter, unsalted cut into
		slices
1	T	Sugar
1/8	t	Salt
3/4	c	Flour, sifted
3		Egg, room temperature
		Oil, for shallow frying
		Sugar, powdered garnish
4	oz	Chocolate, semi-sweet
1	oz	Chocolate, unsweetened
1/2	c	Water
2 1/2	T	Butter, unsalted
1/2	c	Sugar, powdered
1	c	Apricot preserves
3	T	Apricot brandy, or water
1119		GMT

INSTRUCTIONS

1995    
Pour the water into a small, heavy saucepan, and add the butter,
granulated sugar, and salt.  Bring to a rolling boil, at which time
the butter should be melted. Add the flour all at once. Lower the
heat, and cook, stirring constantly with a wooden spoon, for a minute
or two, until the mixture comes away from the sides of the pan.  Remove
the pan from the heat, and beat in the eggs, one at a time,
incorporating each egg thoroughly before adding the next. Continue
beating until thick and smooth. Allow the mixture to cool while
heating the oil.  Pour enough vegtable oil in a large skillet so that
it is at least 1  inch deep.  Heat to 360 degrees.  Drop the mixture by
heaping teaspoonfuls into the hot oil, frying  only a few beignets at
one time so that they are not crowded. Fry for  about 4 to 5 minutes,
or until they are crusty and a dark golden  brown, turning occasionally
with a spoon so that they color evenly.  Note:  It is important that
the fritters are crusty, if undercooked,  they will deflate before
being served. Using a 10-inch skillet, you  should be able to fry 10
fritters at a time (one-third the mixture).  When they are sufficiently
cooked, remove the fritters with a slotted  spoon, and drain on paper
toweling. Place successive batches in a 250  degree oven to keep hot
while frying the remainder.  Place the beignets on a heated serving
platter, and dust the tops  generously with confectioner's sugar put
through a wire sieve. Pass  the sauces separately.  Chocolate sauce:
Chop the chocolates into coarse pieces and place in  the top of a
double boiler set over barely simmering water. Add the  water, butter
and sugar. Stir occasionally until the chocolate is  melted and the
mixture is well blended and smooth. Remove from the  heat, but keep the
sauce over hot water until ready to serve. It  should be served warm.
Apricot sauce:  Turn the apricot preserves into a small saucepan. Add
3 tablespoons of the brandy or water, and simmer, stirring, just until
thoroughly heated. Add additional liquid, if necessary, to bring to a
sauce consistency. Serve Warm. Note:  if there are any large pieces  of
fruit in the preserves, break them up while heating. Submitted By  SAM
WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   WED, 01 NOV  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 111 Calories From Fat: 47 Total Fat: 5.4g Cholesterol: 27.3mg Sodium: 22.5mg Potassium: 27.4mg Carbohydrates: 15.8g Fiber: <1g Sugar: 8.5g Protein: 1.3g