Pella Chronicle

Food

November 15, 2012

Pumpkin Beignets with Caramel Dipping Sauce

Pella — 1/2 cup pumpkin or butternut squash, finely shredded

1/2 cup tart apple, finely diced

2 tsp brown sugar

2 tsp ground cinnamon, divided

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp salt, divided

1 tsp grated lemon or lime zest

1/2 cup all-purpose flour

1/2 tsp baking powder

1/4 cup water

1/4 cup whole milk

1/4 cup butter, cut into 1/2-inch cubes

3 eggs

+ canola oil

1/4 cup confectioners' sugar

Caramel dipping sauce:

1 cup granulated sugar

6 Tbsp unsalted butter

1/2 cup sour cream

2 tsp kosher salt

1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. In a bowl, combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt and lemon or lime zest. Set aside.

2. Combine flour, 1/4 tsp salt and baking powder. Set aside. In a medium saucepan, combine water, milk and butter. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool.

3. Add eggs one at a time and mix until smooth. Stir in spiced pumpkin mixture. (Batter may be made up to 24 hours ahead. Mixture will be loose.

4. Heat oil in deep pot to 350F or use a deep fryer (fill two-thirds full with oil). Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. With a slotted spoon, remove beignets from pot. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with confectioners' sugar. Serve alone or with sauce.

For caramel dipping sauce:

1. Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt, stir vigorously with a whisk or wooden spoon. When sugar comes to a boil, stop stirring.

2. After sugar crystals have melted (and sugar is dark amber in color), immediately add butter to pan. Whisk until butter has melted, then remove from heat.

3. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.

Serves 6-8.

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