OmManiPadmiOmelet wrote:
> Joseph Littleshoes wrote:
>
>>
>> If you want something a bit fancier, try the **** pippin apples,
>> peeled, cored and sliced, sprinkle with sugar then set to marinate in
>> either brandy or rum for about 20 minutes.
>>
>> A few minutes before being required remove the apples from the
>> marinade, dry and dip in to a thin frying batter and deep fry in hot
>> cooking oil. Remove from oil, drain and sprinkle with powdered sugar.
>> ---
>> JL
>
>
> Gods Joe, you've just given me another idea on how to use the deep
> fryer. ;-)
>
>
My pleasure, there either a beignet or a fritter i don't recall which,
but are rather common in New Orleans.
How about...
Camembert frit?
cut the rind off a camembert then cut the cheese into long diamond shapes.
Sprinkle them with cayenne, pass twice through egg and bread crumbs then
deep fry in hot fat at the last moment.
---
Beignets soufflÈ
Prepare some chou paste and add to it 5 oz small dice of gruyere cheese
per 1 pound paste. Mould into pieces the size and shape of a walnut and
deep fry in the usual way.
---
Croquettes, barquettes and atteraux are something you might be
interested in if you like to deep fry. A beignet a la Benedictine is a
fish and potato cake diped in frying batter and deep fried.
Croquette a la Bergere?
Prepare a salpicon of lamb, ham and mushrooms mixed with some well
reduced sauce bechamel.
Mould to the size and shape of an apricot the flour, egg and bread crumb
and deep fry and serve in the usual manner.
---
And for something a bit exotic
Fondants de becasse Castellane
Prepare a mixture of 3 parts of puree of wood ****, one part puree of
chicken livers sauteed in butter, one part of puree of chestnuts, and
one of well reduced salmis sauce made with wood ****.
Mix all these ingredients together, spread on a buttered tray and cool
quickly. Divide into 2 oz pieces, mould elongated pear shape, egg and
bread crumb and deep fry at the last minute.
---
I have a lot more variations on a theme including a kind of deep fried
shiskabob, the previously mentioned 'ateraux'.
---
JL