Roquefort Beignets With Apple Puree Iii (assembly)

People say to me, isn’t Christianity about following (implied: outdated and meaningless) rules? No! It’s about following Jesus which means living according to His nature so that our relationship with Him will be strong and our lives will be blessed. Don’t buy the lie! Not following Him is slavery. Following Him is liberation. Those weighed down with the most anxiety, guilt, shame and fear in life are those who are following Christ the least. External rules are a burden. There is no power to obey them. Rules do not change a heart. Our Lord changes our hearts. He gives us grace-empowerment. He provides purpose in doing it His way.

Randy Smith

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

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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