Beignets Quotes

“The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.”
― Tom Robbins, Jitterbug Perfume

“According to Britt, Hector was spending the last few weeks before Stray opened perfecting some mad scientist's ice cream cone, cacao custard in a cup constructed out of malt or something equally odd, plus a salted, buttered popcorn ice cream. He'd created some kind of hot fried pastry with a cool Meyer lemon center, served with Thai basil cream and a sparkling drift of sugared zest. Britt had described them as otherworldly beignets.”
― Michelle Wildgen, Bread and Butter

“Steam fingers reached up through Decatur's freshly scoured sidewalks as they did each morning, the ancestors of the Choctaw and Saint-Dominguens and Spanish and French, no doubt reminding them they would not reliquish this colony again to the Americans.”
― Parker Bauman, Tiny Righteous Acts

“The whiffs of coffee and chicory and fried dough danced awkwardly with the occasional and unmistakable wafts of urine left by naive tourists or wild fraternity brothers or desperate homeless people or all of the above. Beset among throngs of tourists identified by lanyards and name tags, and dramatic straw hats, the board awaited the delivery of mountains of beignets dusted like the Alps with sweet snow.”
― Parker Bauman

“Back at the stove, she used a spatula to dunk the puffed-up pastries into the hot oil, making sure the edges were a warm golden brown before she scooped them out of the fryer. That was the key to making sure her beignets were crispy on the outside and pillow-soft on the inside.
She plated them on one of T&J's Supper Club's signature emerald-green plates and sprinkled just the right amount of powdery confectioners' sugar on the top.
Perfect.”
― Farrah Rochon, Almost There

“My stomach growls as I think about the beignets I ate that day, those magical deep-fried pillows of dough, covered in half an inch of powdered sugar. The exterior was crisp and golden, and when I took a bite--- the airy, cloud-like interior still warm from the deep fryer--- the powdered sugar fell into my lap like snow. I'd known the beignet was a cousin of the doughnut, but somehow without the hole in the middle, it managed to surpass any notion I had of what a doughnut could be.”
― Dana Bate, A Second Bite at the Apple