Carla Halls Beignets With Apple And Pumpkin With Caramel Dippin Recipes

Steps:

• Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in apple, cinnamon, nutmeg, ginger,, 1/4 teaspoon salt and lemon zest.
• Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.
• In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.
• Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above.
• Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!
• Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
• As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
• Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.

Steps:

• Beignets 1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. Combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt and zest. Set aside. 2. Combine flour, 1/4 tsp salt and baking powder. Set aside. Combine water, milk and butter in a medium saucepan. 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, 1 at a time, and mix until smooth. Stir in pumpkin mixture. (Batter may be made 1 day ahead. Mixture will be loose.) 4. Heat oil in a deep pot to 350ºF or use a deep fryer (fill 2/3 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. Remove beignets with a slotted spoon. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with powdered sugar. Serve alone or with sauce. 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 wisk or wooden spoon. Stop stirring when sugar comes to a boil. 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 of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to two weeks. Warm before serving.

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add the pumpkin, caramel topping, sour cream, cinnamon and nutmeg, beating until smooth. Serve with dippers of your choice. Refrigerate leftovers.