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Original Blue Beignets with Honey & Almonds

Original Blue Beignets with Honey & Almonds Makes about 20 beignets 1 cup milk ½ cup butter 1 cup flour ½ teaspoon salt 4 eggs 4 ounces Point Reyes Original Blue, crumbled Oil for frying (peanut or canola work well) ¼ cup toasted almonds, very finely chopped Honey, for serving Heat milk and butter over medium heat in a small saucepan until butter is melted. Add flour and salt, stirring and cooking for a few minutes, until mixture thickens and pulls away from the sides of pan into a smooth ball. Remove from heat. Add eggs, one at a time, stirring quickly, so eggs don’t cook. The batter will be lumpy but will smooth out after a couple of minutes. (Alternately, use a stand up mixer with the paddle attachment for this step.) Add Original Blue, stirring to incorporate. Pour oil into a heavy pot or deep fryer and heat to 350°. Using a small ice cream scoop, carefully drop scoops of batter into the oil. You can fry several at a time, depending on the size of your pot. Fry until golden brown, turning during cooking, about 3 minutes total. Serve warm, drizzled with honey and topped with almonds. Note: Beignets can be fried a few hours ahead. Place on a cooling rack set on a sheet pan, and reheat in a 400° oven just before serving.

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