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In case you missed it, visit our new webpage dedicated to our 1099 Recruiting Program!

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1099 Recruiting Solutions: Medical Device

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Brand and business development leader who is passionate about remarkable customer experiences and art-of-the-possible. Skilled in B2B relationships, generating revenue, and P&L impact.

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Nationally recognized innovator featured in Entrepreneur Magazine, Fox News, and Wall Street Journal.
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Proven leadership in driving $40M in revenue and $11M P&L ownership.
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Transformative commercial strategies in regulated industries.
Operational excellence and team leadership.
Launch strategies for high-impact results.
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Excited to bring expertise to senior leadership roles focused on B2B partnerships, business or brand development, and line of business ownership. Open to opportunities in diverse industries that value people, innovation, diversity, and making a difference.

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Beignets trace their origins to French settlers who brought the fried pastry to Louisiana in the 18th century. Originally inspired by French-style fritters, these sweet, square-shaped doughnuts became a staple in Creole cuisine. Beignets gained widespread popularity in New Orleans, particularly after being featured at Café du Monde, an iconic coffee stand established in 1862. Served warm and dusted generously with powdered sugar, beignets are often paired with café au lait, making them a quintessential part of the city's culinary and cultural identity. If you don’t want to make them by scratch, Café Du Monde offers a kit on their website.

Recipe:

1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup of
Evaporated milk

2 and 1/2 teaspoons pure vanilla extract
7 cups of bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups of confectioners’ sugar

Instructions:

In a medium-size bowl, add warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and becomes foamy.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added too quickly!); beat until smooth. Add the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until the dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
Line a large, rimmed baking sheet with three layers of paper towels, set aside.
In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch-thick rectangle. Cut the dough into 2 and 1/2-inch squares.
In batches, fry the dough until they puff up and are golden brown in color, for about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
Dust with powdered sugar and serve it at once!

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