Month: March 2022

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Lemonade – Fresh lemon juice and lemon peels juice

 

There are several recipes for lemonade and this is one of them. This lemonade is made with cold lemon peels juice and a fresh lemon juice. Itโ€™s a very refreshing!
I usually donโ€™t measure how much water I add to make this lemonade but for the purpose of this recipe I did pay attention to the amount of water that I have added. So in total I have added 14 cups of water. 10 cups water used to boil the lemon peels for at least 30 minutes. After 30 minutes, I added 4 cups more water, that I let boil with sugar for 2 to 3 minutes.
Video recipe here: https://youtu.be/lgUzurT8IEY
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Lemonade – Fresh lemon juice and lemon peels juice

Course Drinks
Keyword Lemonade
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 US cups
Author LDSโ€™s Mom

Ingredients

  • About 5 medium to large lemons
  • 2 cups granulated sugar
  • Water

Instructions

  1. First wash the lemons and drain them.

  2. Cut off the ends.

  3. Cut the lemons in half.

  4. Juice them.

  5. Cover the cup of juice with plastic wrap and refrigerate.

  6. Place the lemon peels in a big pot with about 10 cups water.

  7. Place the pot over medium heat.

  8. Bring to a boil then reduce the heat to medium low and let cook for at least 30 minutes (the longer you cook them, the better).

  9. Add about 4 cups water and add the granulated sugar.

  10. Increase the heat to medium. Bring to a boil.

  11. Let boil for 2 to 3 minutes.

  12. Let cool completely for few hours preferably overnight.

  13. Strain the lemon peels juice.

  14. Add the fresh lemon juice (strained) to the lemon peels juice.

  15. Pour in a cup and enjoy.

Recipe Notes

  • Note that you can cook the lemon peels for at least 30 minutes over medium low heat ( I cook them sometimes for 1 hour).
  • Make sure to let the lemon peels juice cool completely.
  • Mix the fresh lemon juice to the cold lemon peels juice so that you preserveย the benefit of vitamin C from the fresh lemon juice.
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Excellent Beignets

These are excellent beignets, that are soft and fluffy.
We can find these beignets in so many countries with different names such as:
Bolas de berlim which are traditional Portuguese donuts, filled with pastry cream and dusted with powdered sugar.

German Berliner donuts that are filled with fruits preserve or jam and dusted with powdered sugar.

Bamboloni that are Italian doughnuts. rolled in sugar and filled with pastry cream or other different fillings.

Beignets of Mardi Gras or French โ€œbeignets de Mardi Grasโ€ as some people call them in France.
These beignets are also called โ€ beignets de la plageโ€ in French which means beach donuts, because they are very much sold in the beach. Beignets de la plage are also presents in Algeria.

In Brazil, these beignets are called Sonhos and they are filled with Dulce de leche.
You can make a small hole on the beignets and fill them with your favorite filling, using a piping bag with a star or round tip. You can use a knife and slice the beignets across the center but not all the way, then fill them up with your choice of filling (see picture above).

For the pastry cream video recipe, please check this link: https://youtu.be/lJgSzyxXmGg
For the written recipe, please check here: https://www.myexcellentdegustations.com/french-pastry-cream/

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Excellent Beignets

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 11
Author LDSโ€™s Mom

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cup milk
  • 1 tbsp granulated sugar
  • 1 tbsp dry active yeast
  • 1 egg
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter, at room temperature
  • Pinch of salt
  • Vegetable or canola oil for frying
  • Granulated sugar for rolling the beignets

Filling

  • Pastry cream (please see recipe link above)
  • Jam, Nutella

Instructions

  1. Put milk, sugar and yeast in the bowl of a stand mixer.

  2. Add the egg and vanilla extract.

  3. Whisk everything for few seconds then place the hook attachment on the stand mixer.

  4. Add flour gradually and mix until everything is well incorporated.

  5. Add the softened butter and knead on medium speed for about 5 minutes or less until the dough is smooth. The dough is sticky at this point.

  6. Cover the dough in the bowl with plastic wrap and kitchen towel.

  7. Let rise until doubled in volume.

  8. Sprinkle flour on a working board.

  9. Dump the dough on the working board.

  10. Deflate it and form small balls, the size of a tangerine.

  11. Flatten the balls by hands into thin circles.

  12. Cover with kitchen towel and let rise until doubled in volume.

  13. Preheat vegetable oil in a pan.

  14. Fry the beignets until golden brown on both sides.

  15. Drain on a paper towel lined tray.

  16. Roll the beignets immediately in granulated sugar.

  17. Insert a knife into the side of each beignet and make a small incision.

  18. Fill the beignets with Nutella, pastry cream, jelly, Dulce de Lethe, you name it! Use a piping bag fitted with a star or round tip.

  19. Enjoy.

Recipe Notes

  • You can form the beignets in another way. Just roll out the dough thinly (about 1/2 inch thick), then use a round cookie cutter to cut out the beignets (your preferred size).
  • The total time in this recipe didnโ€™t include the rising time of the dough.
  • You can add cinnamon or vanilla powder to granulated sugar used for rolling the beignets.
  • You can dust powdered sugar on the beignets instead of rolling them in granulated sugar.
  • Instead of making a small incision on the beignet, you can slice itย across the center without going all the way (or make a big incision).
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