Chef Jonathan Reeser
The Federal, www.thefederalrestaurant.com, Agawam, MA
- 1 cup ricotta cheese
- 2 eggs
- ¼ cup, plus 1Tbsp sugar
- ¼ cup all purpose flour
- ¾ tsp baking powder
- ½ cup crushed Amaretti cookies
- 1 tsp Amaretto, optional
- ¼ cup sugar
- ½ tsp cinnamon
- Pinch ground cardamom
- Pinch vanilla powder
- ¼ cup ground almonds
In bowl, whisk ricotta and eggs until smooth.
Add sugar, flour, baking powder, Amaretti cookies and Amaretto until well blended. Cover and chill for 2 hours
Fill a medium pot with 3 inches of oil and heat to 300 degrees. Drop heaping tablespoons of the batter into oil and cook until golden (around 3 minutes).
Drain on paper towels.
Mix together sugar, cinnamon, cardamom, vanilla powder, and ground almonds in a small bowl. Coat ricotta beignets in the spice mixture.
Serve warm. Serves 4
Beignets can be served with chocolate, raspberry, or caramel sauce, if desired.
Recommended wine/beer for Ricotta Beignets:
Rosenblum 2005 Black Muscat “Gallagher Reserve” [CA]
On their own, Ricotta beignets might be happy alongside an elegant Barsac or a sumptuous Sauternes. Add the raspberry coulis or chocolate sauce and a whole different breed of dessert wine seems called for, something whose flavors are more brassy and bold—in a word, something American, something that blares brightly in the manner of the late Al Hirt. Rosenblum’s Black Muscat ratchets up the intensity scale just enough to keep our jazzy beignets from sinking under their own weight. If Katrina threatened to drown the beignets under a wall of water, the lush, raisiny fruit flavors of Gallagher’s Reserve promises to keep them afloat!