French Fritters Mr. Gardeman's Way | V.a.621
This is my attempt at French Fritters Mister Gardemans [Lady Catherine's second husband] way, found on page 256 of V.a.621:
I quartered the recipe just in case it didn't work out, and I still ended up with a lot of batter. My dough was quite lumpy, so I should have started with 1/4 or 1/2 cup of flour rather than a full cup. It was also quite difficult to stir! The recipe did not specify how the fritters should be fried, and not having the beef suet called for in contemporaneous recipes, I decided to use vegetable oil. The beef suet, as well as a better quality brandy, likely would have imparted more flavor.
As there was only 1 tablespoon of sugar, the end result was quite bland. Many contemporaneous recipes used nutmeg, cloves, mace, rosewater, lemon, orange, or citron, or some combination thereof. Other recipes also finished the dish with sugar and lemon peel strewn over the top, which I have replicated here. The lack of these ingredients suggests that Gardeman may not have been able to afford these ingredients.
Transcription
French Fritters Mister Gardemans way
Boyle two Quarts of Water. & when it Boyls' put into it
a peece of Butter of the bigness of an Egg, And as much sugar.
Then drop flower in to the Water by Little & Little, alwaise
stirring it with a stick : & so pour on flower till the Last be
so thick you can hardly stirr your stick. Then take your past off the
fire, & put it into a Vessel to Coole. When 'tis Cold, work it
with Eggs into a very soft past, with a Little Brandy. drop
into the frying-pan the bigness of your fingers end at a time
In Winter time your Past will keep a week two or three days
& be the Better.
APPLE FRITTERS | Easy, Amazing,Delicious!! ????❤️
I can’t get enough of these!! These APPLE FRITTERS are beyond delicious, the are so easy to make and you will thrill your family and friends with them. These APPLE FRITTERS remind me so much of my childhood, always my favorite selection at the bakery or donut shop. They are simple and made with ingredients most of us have at home. I hope you try this delicious recipe.❤️????
INGREDIENTS _________
2 Honey Crisp apples (or other)
1 2/3 C. All purpose flour
3 1/2 Tbsp Sugar
2 1/2 tsp baking powder
3/4 tsp Salt
3/4 tsp Cinnamon
Pinch nutmeg
2 large eggs
2 tsp vanilla
1/2 C. Milk (you can add a little more if you want)
2 Tbsp melted cool butter
2 C. Canola oil (as needed)
Cook apples ingredients _________
2 Tbsp Sugar
1/4 tsp cinnamon
2 Tbsp butter
1/4 tsp vanilla
Glaze_____________
2 C. Powdered Sugar
1/4 C. Milk (or Less)
1/2 tsp vanilla
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#applefritters
#dessert
#rachelcookswithlove
Beignets aux Pommes - French Apple Fritters
Beignets aux Pommes, or French apple fritters in English is a seasonal treat I have enjoyed my entire life. It's a dessert my mother used to make for me every Fall when the apple harvest started. Apple beignet will quickly become one of your favorites, as it has been mine.
Be sure to watch to the end for a special surprise for all my viewers!
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chapters
00:00
00:38 Step 1: Prep Your Apples
3:21 Step 2: Make the Beignet Batter
6:00 Step 3 - Salted Caramel Sauce
9:06 Step 4 - Cooking the Beignets (Miam Miam)
11:53 Step 5 - Plating the Beignets
13:32 Secret Recipe
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Essential Kitchen Tools:
Essential Kitchen Spices:
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Francois
French Apple Fritters with Salted Caramel and Vanilla Ice Cream
Ingredients
2 apples peeled, cored then cut into 1/2 inch thick slices
1 cup Calvados, or Apple Jack
1/2 cup sugar
1 recipe beignet batter, see below
2 quarts vegetable oil to fry in
confectioner's sugar
1 recipe salted caramel sauce, see below
1- pint vanilla ice cream
Instructions
1. In a large bowl, toss the apples, Calvados, and sugar together until well coated. Cover and let the apples marinate in the refrigerator for at least 2 hours or, better yet, overnight.
2. In a large, heavy saucepan, Dutch oven, or deep fryer, heat
the oil to 350°F. Drain the apples and reserve their marinade. Dip the apples in the batter, coating them fully. Fry them in batches until golden brown, about 5 minutes, flipping the slices a few times to make sure they brown evenly. Using a slotted spoon or spider strainer, transfer them to paper towels to drain.
3. Divide the slices between 4 plates. Dust them with the confectioners’ sugar and top them with a scoop of vanilla ice cream and salted caramel sauce. Serve immediately.
Beignet Batter
An all-purpose batter to dip most anything in and fry.
Ingredients
1.5 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon sugar
2 egg yolks
1/4 cup vegetable oil
1 cup sparkling cider.
2 egg whites
Instructions
1. About half an hour before you make the beignets, in a large bowl, combine the flour, salt, and sugar. In a medium bowl, whisk together the egg yolks, cider, and oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Wash out the other bowl and dry well. Add the egg whites to the clean bowl and, with an electric mixer on medium-high speed, beat to medium peaks. Fold the whites into the batter until no streaks of white remain. Let it rest for 30 minutes at room temperature.
Salted Caramel Sauce
A Quick Dessert Sauce
Ingredients
1/2 cup sugar
1/4 cup water
1/4 cup heavy cream
sea salt
1 tbsp butter
Instructions
Caramelize sugar and water in a heavy gauged pot over medium heat. As you start heating the pan notice the small size of the bubbles. The longer the sugar cooks, the more the moisture cooks off the bubbles get considerably larger. Pour in heavy cream when the caramel turns a medium brown amber color. Finish the sauce with two pinches of really good sea salt and a tablespoon of butter.
Recipe and production of French apple fritters (donuts)
Recipe and production of French apple fritters (donuts)
Ingredients: 4 eggs, 250g flour, 250g of corn flour, 10 g salt, 1 tablespoon sugar, 1 packet of baking powder, 40 ml of milk (optional alcohol)
Crispy French toast
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***RECIPE***
thick sliced bread, brioche or challah are particularly good
eggs (one for every 2-4 pieces, depending on how custardy you want them)
cream (roughly equal quantity with the eggs, plus more for whipping if you want)
sugar (maybe a teaspoon per egg)
salt (one little pinch per egg)
vanilla (eyeball a splash)
cinnamon (eyeball it, if you want it)
clarified butter or regular butter (1 stick, 113g will cook 4-6 pieces once you clarify it yourself)
panko or cornflake crumbs (maybe 1/4 cup, 40g per slice)
berries, maple syrup, any other accoutrements
Dry the bread slices by either leaving them spread out overnight, or toast them with low heat. I lay them on the rack of my oven and then get it heating to 350ºF/180ºC since I'll need the oven hot later anyway. If you've used the oven or a toaster to dry your bread, let the slices cool down and steam off.
If you need to clarify your butter, put it in a narrow pot, turn the heat on low enough that it gently melts the butter and boils off the water before the milk solids start fizzing and turning golden brown — this takes 10 minutes for one stick of butter on my stove. Strain the butter and discard the milk solids.
Combine the eggs, cream, sugar, salt, vanilla and cinnamon and beat it all smooth. Pour the resulting custard into a cake pan or some other wide vessel for dipping the bread.
Spread the crumbs onto a plate. If I'm using panko, I like to use my hands to grind it down into a slightly finer texture.
Heat a film of the clarified butter in a pan over moderate heat.
Dip your first batch of bread slices into custard and let them sit and absorb as much as you want them to absorb. You could just do a quick dip if you want them to still be like toast on the inside, or your could soak them for several minutes if you want them to be custardy all the way through. I like to soak them until I can feel them going soft but the core of the slice is still dry.
Dip the wet slices into the crumbs on both sides, then fry the slices gently until golden brown on both sides. Don't worry about cooking the interior. Remove the slices to a cooling rack, wipe out the pan and repeat until you've browned all your slices.
Transfer your slices to the hot oven and bake until the insides feel cooked and the outsides are crispy again, 5-10 minutes. Top with whipped cream, berries, maple syrup, etc.
French Fried String Onions Recipe - Laura Vitale - Laura in the Kitchen Episode 665
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