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French Beignets with Aged Blackberry-Ginger Balsamic Reduction

 
 
French Beignets with Aged Blackberry-Ginger Balsamic Reduction
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 and 3/4 cups sifted flour 
·  Powdered sugar, for dusting
 
BEIGNET DIRECTIONS:
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. 
 
AGED BLACKBERRY-GINGER BALSAMIC GLAZE
 
GLAZE DIRECTIONS:
Take 1 cup of Blackberry-Ginger Dark Balsamic Vinegar. In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. This you do by bringing the balsamic to a low boil, stirring occasionally to prevent burning. Dip your spoon into the balsamic and when it coats the back of the spoon it should be ready. You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets. Note: you can also use this glaze for drizzling over grilled beef, goat cheese, baked apples and even ice-cream!
 
Makes around 2 dozen