Red, White & Bleu

The French celebrate their independence in July, just like us – on the 14th, the anniversary of the day the peasants stormed the Bastille and raided its cache of weapons. Their banner, like ours, is red, white and blue, colors that stand for liberty, equality, and fraternity, the ideals of the French Revolution. Taste Chef Frakes’ tribute to both cultures at his demonstration at Bastille Days on Saturday, July 12 at 2 pm. VS

WHITE DONUT PEACH BEIGNETS, RED BEAUJOLAIS SYRUP & BLUEBERRY SMASH

The Pfister Hotel
424 E. Wisconsin Ave., Milwaukee
414-273-8222

Brian Frakes, a Brookfield native, moved to West Palm Beach at the age of twelve. He majored in Psychology at Florida State University while launching what would be a distinguished career in hospitality as a dishwasher. Once finding his true calling, Frakes learned to cook under talented chefs in Florida and Los Angeles. It was The Pfister Hotel, and the fact that his family had moved back to Milwaukee, that drew him home again. “I was always proud of where I came from and The Pfister is clearly Milwaukee’s flagship property. It’s one of only 400 rated as a ‘Preferred Hotel’ in the world,” he says.
Here’s a red, white and “bleu” play on the classic beignet. Stone fruits are back in season and donut peaches are among the best. Whip up this simple fritter batter the day before and have fresh donuts in the morning with your coffee!

For donut peach beignets

2 c flour
2 T sugar
2 t baking powder
½ t salt
2 T powdered milk
1 t cinnamon
2 eggs each
½ c water
2 c roasted donut peaches, diced
2 T corn oil
2 T powered sugar

Combine all dry ingredients, then add wet ingredients in a mixer and blend. Do not overwhip. Chill in refrigerator for at least an hour. Deep fry generous spoonfuls of dough in hot oil until golden brown (about 4 minutes). Sprinkle with powdered sugar.

Red Beaujolais Syrup

1 c Beaujolais Nouveau
½ c white balsamic vinegar
2 T brown sugar
¼ vanilla bean

Combine ingredients in a saucepan and heat until reduced by 2/3. Set aside to cool. Drizzle sauces over beignets and enjoy!

Blueberry Smash

1 c blackberries
1 c blueberries
1/3 c sugar
3 T Grand Marnier

Combine blackberries & blueberries with sugar in a sauté pan and heat on medium heat until sugar caramelizes. Drizzle in Grand Marinier and set aside to cool.

GOUGERES (CHEESE PUFFS)

Geneviève Leplae came to America from Vesoul, a small town east of Dijon. Now retired from teaching French at Berlitz and the Alliance Francaise, she recalls her heritage with this traditional Burgundian snack that can be made ahead and served later. A widow with five children, her oldest daughter, Anne Herisson-Leplae, is the Director of the Alliance Francaise of Milwaukee.

1 recipe Choux Paste:

1 c sifted all-purpose flour
½ c water
½ c milk
8 T butter, cut in small pieces
½ t salt
4 eggs
1 c grated Gruyere cheese (preferably imported)

Bring the water, the milk, the butter and the salt to a full boil. Add the flour all at once and stir vigorously until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute to eliminate excess moisture. Let cool for about 5 minutes.

Stir in the eggs, one at a time, with a wooden spoon. Make sure the paste is smooth before adding the next egg.

Stir in the grated Gruyere cheese. Mix well.

With a teaspoon, place a walnut-sized amount of paste on a greased baking sheet, about an inch apart. Bake in a 350º preheated oven for 10 to 15 minutes or when the cheese puffs are puffed up and golden. Let cool a little before removing from the pan. This recipe makes 40 to 50 cheese puffs.

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