AN elegant mound of tiny Cabrales blue cheese beignets drizzled with a peppery honey gastrique -- at Blue Velvet restaurant, these savory bites are served as a first course. Food editor Leslie Brenner also recommends them as fantastic hors d’oeuvres.
Blue Velvet’s take on the traditional French doughnut incorporates delicate puffs of fried choux paste, a dramatic departure from the fried yeasted squares served under a sprinkling of powdered sugar that are so popular in New Orleans.
“I loved them because they were light, with great texture,” says Brenner. “The sauce gastrique balanced the salty blue cheese perfectly.”