Crispin Cider Beignets
- carmel drizzel
Crispin Cider Beignets with Rich Caramel Sauce
1 ½ cups brown sugar
2/3 cup Crispin “The Saint” hard cider
2 tsp light corn syrup
¼ cup evaporated milk
¼ cup fat free milk
1 tbsp butter
- Sprinkle brown sugar into a large sauce pan.
- Mix together cider (room temp) and corn syrup and stir into brown sugar
- Cook over medium high heat until sugar dissolves, stirring occasionally
- Cook 20 more minutes, without stirring until deep amber in color
- Remove from heat and stir in milks (room temp) and butter very slowly until well blended. Mix will bubble vigorously until blended.
- Serve warm with Apple Cider Beignets
Apple Cider Beignets
2 Golden Delicious Apples Cored
1 ¾ cup self-rising cake flour
1 large egg
¾ cup Crispin Cider (your choice on which you want to use)
3-4 cups of peanut oil
- Peel apples and de-core with apple corer. Cut crosswise into ¾ inch thick slices so you have approximately 6 apple rings from each apple (varies depending on apple size. Pat the apple rings dry
- Place 1 ¼ cups of the flour in a large bowl and create a well in the center
- In a separate small bowl beat egg, cider and 1 tbsp oil together and pour into well of the flour
- Stir with a fork until a lumpy batter forms.
- Using remaining ½ cup of flour dredge the apples until coated, shake off excess then dip into batter mix.
- Fry gently until golden brown on each side using a slotted spoon to gently turn the rings
- In a heavy deep skillet or Dutch oven pour peanut oil to 3 inch depth. Fry dough in batches until golden brown on each side. You can heat oven to 250F and keep beignets warm until you’re finished.
- Serve with warm caramel sauce and Crispin Hard Cider