This has been a wild week.
You see we’ve really tried to limit small one’s activities so that things aren’t too crazy but this week everything came to a head. Swimming isn’t done, kindergarten had an introduction night, ballet had extra practises, soccer started and the ballet recital is Friday and Saturday night. Family is coming to see her perform and we’re now pretty much done.
A treat is called for in a big way.
DH wanted donuts but I wanted something savoury so I thought, why not combine the two?
An herby beignet.
Sort of fitting for the end of May which has all been about fresh herbs.
I proofed yeast and got together chopped garlic, parsley, sage and chives.
After forming a soft, herb-laden dough I rolled it 1/2 inch thick and sliced it into irregular shapes.
Here’s where even more flavour was added. I fried these lovelies in 1/2 bacon-1/2 goose fat. They puffed up so beautifully.
I THOUGHT I had a huge pile of them that we likely wouldn’t get all the way through but when paired with…
really gorgeous anchovies, parmesan and garlic butter.
- 1½ cup warm water
- 1 T yeast
- 2 tsp maple syrup
- ¼ cup chopped herbs
- pinch salt
- 2½ cup flour
- 2 cups of fat for frying (goose and bacon is decadent but olive or canola will work quite nice too)
- Garlic butter for dipping (1/2 cup butter melted with 2 chopped garlic cloves).
- parmesan for dusting (optional)
- Proof yeast in warm water and maple syrup. Add in chopped herbs (see the description above for combo I like but have a bit of fun experimenting), salt and flour. Knead dough until elastic, let rest (covered) for 15 minutes, roll out to ½ inch thick and cut into 2x2 inch pieces.
- Heat fat, add beignet and brown on both sides. Serve with parmesan (optional) and garlic butter for dipping.