Recipes Nugget Markets Signature Recipes
Candied Ginger & Saffron Beignets
- Prep time
- 20 minutes plus 1 hour resting time PT0.33333333333333M
- Cook time
- 4-5 minutes PT5M
- 8 cakes
Hmmm, fried dough drizzled with honey and dusted with powdered sugar. What could be better? We’ve taken a classic recipe and added a little twist—saffron and candied ginger. Serve these tasty morsels piping hot!
- ¼ cup Grand Marnier
- ¼ cup whole milk
- 1 large egg
- ¾ cup (90 g.) flour
- ⅛ teaspoon ground cinnamon
- Dash of kosher or sea salt
- 2 tablespoons sugar
- 3 tablespoons candied ginger, minced fine
- 30-40 saffron threads
- Vegetable or soy bean oil for frying
- ½ cup honey
- Zest of 1 orange
Beat the Grand Marnier, milk and egg together in a bowl. In a separate bowl, combine the flour, cinnamon, salt and sugar. Add the flour mixture to the egg mixture. Mix until well blended; stir in candied ginger and saffron. Let stand 30 minutes to 1 hour.
Combine honey and orange zest in a small saucepan. Bring honey mixture to a gentle simmer, hold for 1 minute, then turn off heat. Steep mixture for 10 minutes, strain and discard zest. Transfer honey to a jar or plastic squeeze bottle; store at room temperature.
Pour oil in a skillet to a depth of 1 inch and heat to 350°F. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Serve cakes drizzled with honey mixture and dusted lightly with powdered sugar.
Optional: garnish with a duo of fruit purees, such as mango and kiwi and edible flowers like Nasturtiums, Violas or Johnny-Jump-Ups.
Techniques used in this recipe:
- mince: to chop into very small pieces.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- fry: to cook in fat or oil over direct heat.
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