Wooldridge Creek Vineyard & Winery 2010 Chardonnay – Brandade Beignets

2010 Chardonnay – Brandade Beignets

2010 Chardonnay Barrel fermented in French oak, our 2010 Chardonnay has notes of caramel and ripe pear. The creamy texture leads to a long, spicy, vanillin finish.

Brandade Beignets

Makes 6-8 Servings

Salt Cod

1 lb Cod
Kosher Salt

In a glass baking dish, pack fish in salt, covering completely. Cover, and leave in the refrigerator for 3-4 days. When the fish has cured, it will be very firm. Rinse salt off, dry fish with paper towels, and lay on a cooling rack set on a tray. Place in the refrigerator, unwrapped, to dry overnight. Tightly wrap half of fish and freeze for a future use.

Brandade

2 large potatoes
1 quart milk
8oz salt cod
5 cloves garlic

Soak salt cod in water for 24 hours, changing water 3-4 times to soften up cod and diminish saltiness. Peel and dice potatoes. Place potatoes, garlic, and salt cod in a pot, and cover with milk. Simmer until potatoes are tender. Drain, reserving milk. Beat the mixture with beaters until broken up and smooth. Add enough milk to make the consistency like mashed potatoes.

Batter

1 c cake flour
¼ c cornstarch
1 Tbs baking powder
1 ½ tsp salt
zest of one lemon
1 c soda water

Mix dry ingredients together, stir in the soda water. The batter should be thick.Let sit for about 10 minutes before using.

Beignets

Roll the cooled brandade into balls of about 2 Tbs. Heat 2-3 inches of oil in a fryer to 350°. Preheat oven to 300°. Line a baking sheet with paper towels. Drop a batch of brandade into the batter, turning to coat, then easing into fryer oil. Let fry, browning all sides, for 5 minutes. Remove from oil, place on baking sheet, and put in oven to keep warm while finishing the brandade. Serve immediately.