Port Wine Cheese Biegnets with a Blackberry Brandy Dipping Sauce

Cream puff dough also known as “pate a choux” is the basis for these appetizer beignets.  Many know this New Orleans specialty as a light pastry with powdered sugar sprinkled on top. The addition of cheese in this recipe brings these airy appetizers closer to the classic cheese puff or a fritter. 

Place water, butter, salt and pepper in a medium saucepan and bring to a boil over medium heat.  When butter has melted, remove from heat and immediately stir in flour.  Return pan to high heat and stir mixture vigorously for 1-2 minutes until a film forms on the bottom of the pan.  Remove pan from heat and cool for 5 minutes.

Add eggs one at a time into mixture stirring well to incorporate after addition.  Stir in cheese until well blended.  Cover with plastic wrap and refrigerate for at least 1 hour.          

Line a baking sheet with wax paper. Form 1 teaspoon chilled mixture into balls using a melon-baller.  Insert a wooden pick into each ball and set aside on lined baking sheet.              

Add oil, about 2 inches deep, to a medium saucepan and heat over medium-high heat. Gently drop balls into hot oil and cook 6 at a time for 30 seconds or until golden brown.  Remove balls with a slotted spoon and place on paper towels to absorb excess oil.  Arrange in a basket of kale or on a doily lined tray and serve hot with a Blackberry Brandy Dipping Sauce.              

Makes about 50 beignets

Blackberry Brandy Dipping Sauce

Add jam and brandy into a small microwave safe bowl or a small saucepan.  Cook on low heat until jam melts.  Stir mixture until blended.  Bring to room temperature and pour into small dipping bowl.

Makes 1 cup