Dining Chicago

Latest Blog Posts
Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life

Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

The post Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life appeared first on Dining Chicago.

Nov 09, 2018 09:37 PM
Sneak Peek: The Darling Also Has a Little of the, Um, Daring

Lindsey Marks – who performs burlesque as Lady Jack – is chatting in front of a large Alice in Wonderland painting in the downstairs dining room at The Darling, on W. Randolph St.. This new space, owned by Sophie Huterstein, who also owns L.A.’s The Wellesbourne, is next door to J.P. Graziano, purveyor of exceptional Italian […]

The post Sneak Peek: The Darling Also Has a Little of the, Um, Daring appeared first on Dining Chicago.

Nov 07, 2018 09:50 PM
What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots!

It doesn’t seem that Scotch whisky would be a great pairing with food: the spirit is big, sometimes smoky and seems like it could steamroll all but the most powerful flavors. But you might be surprised how well Scotch can pair with foods. We were eager to try pairing Scotch whisky with Scottish-type food It […]

The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 PM
Powdered Doughnut Beignets with Apple Rum Sauce
0
Powdered Doughnut Beignets with Apple Rum Sauce
Chef Brian Jupiter shows off his Southern roots with this sweet sensation that comes with a spirited dipping sauce.
Restaurant Frontier
Prep Time

1 min
Cook Time:

45 min
Serving

4
Main Ingredient
Apples
Ingredients
  • 1/4 oz dry yeast
  • 4 tbsp warm water
  • 1 1/2 cups plus 4 tbsp of flour
  • 1 tsp kosher salt
  • 1/4 plus 3 tablespoons of Sugar
  • 1 1/4 cup milk
  • 3 Eggs beaten
  • 1/4 cup buttermilk
  • 5 apples, diced
  • 4 oz spiced rum
  • 2 oz Amaretto
  • 5 tbsp brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp ground allspice
 
Category: Desserts
Directions

Make the beignets:

  • Combine warm water, yeast and sugar.
  • Add remaining ingredients and knead until fully incorporated.
  • Cover with a damp cloth and allow dough to rise for 45 minutes in a warm place.
  • Preheat vegetable oil to 350 degrees.
  • Dust countertop with flour, roll dough to 3/4 inch thick and cut into squares.
  • Fry until the doughnuts puff up and turn golden brown. That takes approximately 5 to 6 minutes.
  • Drain oil and dust doughnuts generously with powdered sugar.

Make the apple rum sauce:

  • Heat a sauté pan and add apples, sugar and spices.
  • Allow them to cook for about three minutes.
  • Add the amaretto and spiced rum.
  • Allow this to cook over low heat until apples are soft.
  • Puree the entire contents of the pan in a blender or food processor.


Serve apple sauce with the powdered doughnuts.

Be the first who review and vote for recipe: Powdered Doughnut Beignets with Apple Rum Sauce

simple_captcha.jpg
(type the code from the image)

  1. or
    Reset form



Copyright © 2019 Chicago's Restaurant Guide. All Rights Reserved.