Carla Halls Pumpkin Beignets With Caramel Dipping Sauce Recipes

CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Carla Hall's Pumpkin Beignets with Caramel Dipping Sauce image

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

Provided by Carla Hall

Time 30m

Yield 6-8

Number Of Ingredients 20

Ingredients

½ cup pumpkin or butternut squash, finely shredded
½ cup tart apple, finely diced
2 tsp brown sugar
2 tsp ground cinnamon, divided
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt, divided
1 tsp grated lemon or lime zest
½ cup all-purpose flour
½ tsp baking powder
¼ cup water
¼ cup whole milk
¼ cup butter, cut into ½-inch cubes
3 eggs
Canola oil
¼ cup confectioners' sugar
1 cup granulated sugar
6 Tbsp unsalted butter
½ cup sour cream
2 tsp kosher salt

Steps:

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, ¼ tsp salt, and lemon or lime zest. Set aside. Combine flour, ¼ 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. 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.) Heat oil in a deep pot to 350°F 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 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. 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. 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 2 weeks. Warm before serving. Kitchen Counter Per Serving: 410 calories, 40g carbs, 4g protein, 27g fat, 115mg cholesterol, 810mg sodium, 1g fiber

Nutrition Facts :

POURED CARAMEL

Poured Caramel image

Provided by Carla Hall

Categories dessert

Time 3h

Yield About 2 cups

Number Of Ingredients 4

Ingredients

8 tablespoons (1 stick) unsalted butter
1 3/4 cups sugar
1/2 teaspoon salt
1 (12-ounce) can evaporated milk

Steps:

Set the butter in a large saucepot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is dark golden brown. It will look grainy and the fat will separate from the sugar and then come back together.
Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.
Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour. Remove from the heat and cool completely, stirring occasionally.

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