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Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.
France, French Algeria: A "palm tree" (French: palmier), "pig's ear" or "elephant ear" palmiers are a German, Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines, like those of the former Spanish colonies in the Americas) formed in a palm or butterfly shape.
Beignet: France: The pastry is also present in New Orleans, Louisiana, as a deep-fried choux pastry covered with confectioner's sugar in the U.S. and Belgium, and sometimes described as a French doughnut; however, as with other variants of fried sweet pastry, the beignet typically has its own distinctive characteristics (shape and texture ...
7 Greens Gumbo – white beans, okra, yams, sweet potatoes and heirloom rice.
Oreilette (beignet eaten during carnival or Christmas) Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil) Panisses; Pieds paquets (lambs' feet and tripe 'parcels' in a savoury sauce) Pissaladière (an antecedent of the much more popular pizza)
Doughnuts in a display case at a coffee shop. A doughnut (sometimes spelt donut in American English; both / ˈ d oʊ n ə t /) is a type of pastry made from leavened fried dough. [1] [2]: 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
Merveilles are a kind of beignet typical of the Atlantic coast of South West France; Gascony, Bordelais, Charentes, Périgord as well as the Vallée d'Aoste and Suisse romande. They are also known in New Orleans. [1] They are a twisted raised pastry similar to the Lyon bugnes, and resembling a Pennsylvania fastnacht.
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.