Spinach and Artichoke Stuffed Beignets

Recipe courtesy of Tiffany Theriot

Show: The Freshman Class

Episode: Jasmine's Temper

Spinach and Artichoke Stuffed Beignets

Name: Spinach and Artichoke Stuffed Beignets
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 13 to 18 beignets
Ingredients: 1 can artichoke hearts or rounds, drained and roughly chopped; 1 tablespoon fresh lemon juice; 1 pound baby spinach, chopped; 1 clove fresh garlic, minced; 1 cup heavy cream; 4 ounces cream cheese; 4 ounces Parmesan; 4 ounces Italian breadcrumbs; Salt and freshly ground black pepper; 1/4 cup real maple syrup; 1/4 cup aged balsamic vinegar; 1 teaspoon granulated sugar; Vegetable oil, for frying; Confectioners' sugar, for dusting

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Level: Intermediate

Total: 1 hr 40 min (includes chilling time)
Active: 40 min

Yield: 13 to 18 beignets

Level: Intermediate

Total: 1 hr 40 min (includes chilling time)
Active: 40 min

Yield: 13 to 18 beignets

Ingredients

Beignet Dough:

1 can artichoke hearts or rounds, drained and roughly chopped

1 tablespoon fresh lemon juice

1 pound baby spinach, chopped

1 clove fresh garlic, minced

1 cup heavy cream

4 ounces cream cheese

4 ounces Parmesan

4 ounces Italian breadcrumbs

Salt and freshly ground black pepper

Balsamic Maple Reduction:

1/4 cup real maple syrup

1/4 cup aged balsamic vinegar

1 teaspoon granulated sugar

Vegetable oil, for frying

Confectioners' sugar, for dusting

Directions

For the dough: Toss together the artichokes and lemon juice. Toss in the spinach and garlic and saute altogether until the spinach is slightly wilted. Stir in the heavy cream, cream cheese and Parmesan over medium-low heat until the cheese is melted.
Remove from the heat and gradually add the breadcrumbs until the mixture is slightly thickened, and then chill until ready to stuff. The mixture should thicken as it chills.
Roll the dough into small beignet shapes. Make the beignets your own: you can add 4 ounces of your favorite cheese for extra flavor and cheesy goodness, stuffing small cubes into the center of each beignet. For example: feta cheese, smoked mozzarella or Asiago, just to name a few. Have fun with it!
For the glaze: Heat a pan over medium-high heat, and add the syrup and vinegar. Stir until bubbling and slightly reduced to the consistency of a light syrup, 3 to 5 minutes. Remove from the heat and stir in the sugar until blended. The sauce should be tangy and slightly sweet with a gentle hint of maple.
Heat a few inches of oil to about 350 degrees F in a deep skillet. Deep-fry the beignets, flipping frequently, until they become a golden color. Drain them for a few seconds on paper towels.
Dust the center of plates very lightly with confectioners' sugar, then drizzle the balsamic maple reduction in whatever pattern desired over the bottom of plate before setting down the beignets.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: The Freshman Class

Episode: Jasmine's Temper

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Beignet Dough:

Balsamic Maple Reduction:

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