CHICOPEE, Mass. (Mass Appeal) – Fork It Over is the Girl Scout’s annual cookie culinary competition and fundraising event featuring some of the region’s top chefs. The best part? They create original appetizers and desserts using Girl Scout cookies! Melanie Bonsu from the Girls Scouts of Western Mass joined us to share more about “Fork It Over” and Debbie Ashe & Sherie James, Owners of Passionate Pear Catering joined us to share a recipe for lemon fritter beignets.
Fork It Over
Annual Girl Scout Cookie Culinary Competition
Tuesday, June 23rd
5:00PM – 7:00PM
The Delaney House
One Country Club Way, Holyoke
Bring your friends to the Delaney House in Holyoke for a scrumptious evening of food, fun and entertainment. Ten of our area’s chefs will create tasty appetizers and desserts, all made with Girl Scout Cookies. Enjoy the evening sampling delicious treats, listening to the Motown sounds of Center Stage. Don’t forget to try your luck in our raffle! All attendees will receive a cookbook with the chefs’ recipes, and Girl Scout cookies are available for purchase that night!
Lemon Fritter Beignet
Recipe submitted by The Passionate Pear Catering Co.
2 Cups Flour
¼ Cup Sugar
1 T Baking Powder
1 t Salt
1 Cup Crushed Savannah Smiles (crush with rolling pin) set aside
¼ Cup Canola oil
¾ C Milk
½ Cup Ricotta Cheese
1 T Lemon juice
2 T of Lemon Zest
1 T Lemon Extract
You will also need:
Canola oil for frying
Confectionary sugar for dusting
Add wet ingredients to dry ingredients in thirds. Stirring between each add in.
Lastly add crushed Savannah Smiles in Thirds (do not over mix)
Let batter stand for 1 hour
Heat canola oil to 350-375 degrees in fryer or Dutch oven
Drop batter by the teaspoon into the fryer turning beignets halfway through
Heat approximately 3-3 ½ minutes till cooked through and golden brown
Drain on paper towel. Once cooled a minute or two dust with sifted confectionary sugar along with your favorite Dipping Sauce
Dipping Sauce Suggestions: