French Beignets with Aged Blackberry-Ginger Balsamic Reduction

A recipe from Rachel B

Beignet Ingredients:

• 1/2 cup boiling water
• 2 tbsp. unsalted butter
• 1/4 cup sugar
• 1/2 tsp. salt
• 1/3 whole milk
• 1/2 pkg. yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 3 3/4 cups sifted flour
• Powdered sugar, for dusting

Steps:

1. Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.

Makes around two dozen.

For The Aged Blackberry-Ginger Balsamic Reduction

• 1 cup Di Olivas Blackberry Ginger Balsamic

Steps:

1. In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.