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SALT LAKE CITY -- Forage Restaurant recently won the title of Best Restaurant in Salt Lake from Salt Lake Magazine. The restaurant's two co-chefs, Viet Pham and Bowman Brown, shared a recipe for beignet. It's an appetizer-style dish that is traditionally like a French doughnut, but theirs is a little different.
Forage Beignet
3.5 oz. flour
1 oz. cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 T. sugar
3/4 C. buttermilk
1/4 C. milk
1 large egg
Filling:
3/4 inch cubes of sharp cheddar cheese
Combine all dry ingredients in a small bowl. Combine all wet ingredients. Whisk in the egg. Pour wet ingredients into the dry and mix batter until smooth.
Pour ingredients into the cream siphon (if using) and charge with two canisters. Shake really well to combine the ingredients.
Heat Ebliskiver pan until quite hot. Add a small knob of butter to each divot and siphon in enough batter to fill each divot.
Add one cube of cheese to each divot and take care so that the cheese is completely covered by the batter. After one minute, gently flip each beignet and cook the other side.
Cook until the beignet springs back when pressed, about one minute.
Enjoy while hot.
