I freeze these and when the craving hits just slightly defrost them and
place in a hot oven for a few moments.
cheddar cheese biegnets
1/4 cup milk
1/2 teaspoon kosher salt
4 ounces butter
3/4 cup plus 2 tablespoons flour
3 eggs, slightly beaten
1/2 teaspoon Dijon mustard
9 ounces grated cheddar cheese
grated Parmesan cheese for sprinkling
In a small saucepan, bring the milk, kosher salt and butter slowly to a boil.
Add the flour all at once, stirring constantly until smooth.
With a hand held mixer, slowly add the slightly beaten eggs, and mix until smooth.
Add the Dijon mustard and cheddar cheese and mix until incorporated.
Form
into walnut-size balls and fry until golden brown in hot oil (make sure
the oil completely covers the beignets. Drain on paper towels and
sprinkle with grated Parmesan cheese while still warm.
mustard vinaigrette
3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
kosher salt & white pepper
In
a bowl, whisk together the mustard and vinegar. Place the
mustard/vinegar mixture along with the olive oil, salt and pepper in a
blender and blend until fully combined, about 12 seconds. Transfer to a
glass bowl and allow to sit for 30 minutes to let the flavors meld. Give
dressing a good whisk immediately before using.
Place
field greens in a large bowl. Thinly slice a Fuji apple, grate some
fresh Parmesan cheese and sprinkle both into the salad and mix along
with the mustard vinaigrette. Plop some beignets on top and enjoy!
make it and they will come!
