What Is the Origin of Beignets?
Beignets are light, puffy pastries traditionally served in New Orleans. No visitor to the Crescent City can consider a trip complete without a stop at Café du Monde for beignets and café au lait. Like most Louisiana customs, beignets have an interesting history that began in France and traveled all the way to the mouth of the Mississippi. Does this Spark an idea?
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Etymology
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According to Linda Stradley from "What's Cooking America," the word "beignet" can be traced back to the early Celtic word, "bigne," meaning "to raise." It's the origin of the French "beignet," meaning "fritter." Beignets are made from raised yeast dough that is deep-fried. In her article, "Beignets: More Than Just A Doughnut," Laura McKnight refers to the Middle French word, "bignet," meaning a pastry filled with fruit or meat.
Possible Spanish Origins
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Food historian Cathy Kaufman wrote that beignets might have come to France from Spain. For centuries, Spanish cooks have served deep-fried yeasted fritters known as "bunuelos." During Islamic rule in the Middle Ages, customs from the Andalusia region of Spain probably spread to Mediterranean France. At this time, deep-fried balls of airy choux paste, or "pets de nonne," were also called Spanish beignets.
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How the Beignet Immigrated to America
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Like most New Orleans traditions, beignets have been associated with Mardi Gras in France since the 16th century, and many recipes for beignets appear in French works around this time. Stradley writes that the Ursuline Nuns of France brought beignets to America when they settled in Louisiana in 1727. Café du Monde, however, attributes the Acadians, French settlers who were ousted from Canada by the British in 1755, with first bringing the pastry to Louisiana. According to the 1902 Picayune Creole Cook Book (published in New Orleans), French colonists brought the custom of serving sweet treats such as beignets from the old country to Louisiana.
A Simple Breakfast
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Beignets were a traditional breakfast for settlers and their families. According to McKnight, women made bread dough early each morning and took a small portion of the dough, stretched it thin and deep-fried it for a quick breakfast. They served it plain or with cane syrup and coffee. Today, Cafe du Monde, founded in 1863 in New Orleans, has made a big business out of this simple breakfast. The beignet is the only food item they sell, and they are equally well known for their chicory coffee blended with milk. During peak times, visitors can wait hours for a table at the popular outdoor cafe.
Differing Styles
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Regardless of who brought the beignet to Louisiana, it is now a treat enjoyed all over the state, but it varies from region to region, according to McKnight. In the New Orleans area, beignets are made from yeast dough that is cut into 2-inch squares. The result is a fluffy pastry that's hollow on the inside and crispy on the outside. They're served hot with a very generous sprinkling of powdered sugar on top. In other regions, such as the LaFourche area in Southern Louisiana, beignet makers stretch the dough into thin strips to make a flatter, crispier version.
Many Varieties
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Today, there are many types of beignets served all over: from small coffee houses to gourmet restaurants. In addition to the plain or sugared variety, they are often served with frosting or fruit jam for dipping or with a fruit filling on the inside. Savory versions abound with all sorts of fillings, including seafood, cheese, vegetables, mushrooms and herbs.
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References
- Photo Credit portmaneuas
