With a Side of….

Welcome to our second installment of Reading with a Side of… This month I scoured both my Goodreads and the internet to find the perfect book to go with the perfect recipes.  I, unlike Sarah, really enjoy cooking and baking but it’s a hobby that has definitely been backburnered in the past few years but I think this recipe has given me inspiration to pull out the measuring cups and experiment with something new.  So without any further adieu here is Septembers Reading with a Side of….

Pairing Infinity (or any books in the Chronicles of Nick Series) by Sherrilyn Kenyon with Beignets.


The Book:

Nick Gautier’s life isn’t perfect but it’s uncomplicated.  The fourteen-year-old lives in the bad part of New Orleans with his mother who would do anything to give Nick a better life including being a stripper.  Nick is the one of the least popular students at his fancy private school where everyone knows he’s a scholarship kid.  When Nick tries to fit in with his old friends he almost ends up on the wrong side of the law but he definitely ends up on the wrong side of a gun.  As Nick lays bleeding in the street he is saved by Kyrian, a mysterious warrior with supernatural powers who spends his nights fighting the forces of darkness.  Kyrain hires Nick to be his assistant and Nick finds himself in a world he didn’t know existed filled with danger, zombies, and sarcasm.

I totally heart Nick Gautier and his creole accent.  Kenyon has written the perfect fourteen year old boy filled with inappropriate comments, sarcastic remarks, and awkward moments.  I give this book two unicorns and recommend you add it to you must reads list.

The Recipe:     
I found this recipe on The Food Network’s website.  It was originally posted by Paula Deen and honestly who does southern food better?

French Quarter Beignets
Total Time: 2 hr 30 min
Prep: 15 min
Inactive: 2 hr
Cook: 15 min
Yield:about 3 dozen
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together.
Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. 
Add the shortening and continue to stir while adding the remaining flour. 
Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.
Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer to 350 degrees F.
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. 
After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar.
Hold bag closed and shake to coat evenly.

Seems super easy, right?  I’ve always wanted to learn how to make Beignets and now I can’t wait to try this recipe.  
Recipe found at:

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