Donuts are a pretty wonderful invention. I remember when I was just a wee thing, my mom making them from scratch—not for any special occasion per se, just for the heck of it. I'd stand by her side at the stove, watching her fry up these fluffy cakes with holes punched out of their middles. Peering over the side of the pot as the donut holes (my faves, of course) bobbed around in the bubbling oil. Ever since then, I've always favored these fried sweet treats, though I do try to avoid eating them on a regular basis. (Daily donut consumption will most certainly lead to a big belly. No thanks!)
Of course, if I'm having breakfast at Brenda's French Soul Food, I can't say no to "New Orleans' favorite doughnut," the beignet. Brenda's beignets come with a tasty little twist ... and then some.
For one, Brenda's beignets are enormous. The fluffiest, bounciest fritters I've ever had.
And since they're hot out of the fryer, as soon as you cut into them, the stuffing inside comes oozing out, with the most tantalizing aromas floating up to your face.
The crawfish beignet has a generous hit of cayenne to turn up the heat, with plenty of melted cheddar to boot.
While the Granny Smith apple beignet has the right amount of sweetness and spice with its shroud of powdered sugar and the addition of cinnamon, honey butter.
The beignets served as the warm-up for what became a breakfast blowout at Brenda's French Soul Food, when in fact, JP and I realized too late that those beignets were so filling, we really could have done with half the food we'd ordered. Food comas quickly ensued and pretty much kept hold of us for the entire day. Ah well, lesson learned. And no regrets anyway—I heart BFSF.