The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city.
Kevin Belton’s New Orleans Celebrations will be a smorgasbord of delicious creations from vibrant festivals like the French Market Creole Tomato Festival, Bastille Day Fete, the Crescent City Blues and BBQ Festival, and more. Recipes include Ham Croquettes with Pear Pepper Jelly, Bacon and Barbecue Quiche, Crawfish Enchiladas and Creole Tomato, and Crawfish Macaroni and Cheese.
Beignets with Chocolate Sauce
Serves 8 to 10
1 cup of warm water
3⁄4 cup sugar, divided
1 (1⁄4-ounce) package active dry yeast
2 large eggs, beaten
1-1⁄4 teaspoons kosher salt
1 cup evaporated milk
6-1⁄2 cups all-purpose flour, divided
1⁄4 cup shortening
Vegetable oil, for frying
2 cups powdered sugar
In the bowl of a stand mixer, or in a large bowl, combine water, 1⁄4 cup sugar, and yeast and let set for 10 minutes.
In a separate bowl, whisk the eggs, salt, milk, and remaining sugar together. Add the egg mixture to the yeast starter and stir. Add 3 cups of flour and combine thoroughly. Cut in the shortening and continue to mix. Add remaining flour and mix to form a large dough ball.
On a floured work surface, knead the dough until smooth, about 10 minutes. Place dough into a large bowl, cover, and place in a warm place to rise, about 2 hours.
Preheat oil to 375 degrees.
Roll out the dough to a 1⁄4-inch-thick rectangle and cut into 2-inch squares. Fry pieces to a golden brown, turning continuously. Remove and drain on paper towels. Sprinkle with powdered sugar and drizzle with Chocolate Sauce, or serve sauce on the side for dipping.
Makes 2 cups
1⁄3 cup sugar
2 cups semisweet chocolate chips
1⁄4 teaspoon kosher salt
1 cup milk
1 teaspoon vanilla
In a saucepan, stir together sugar and milk and bring to a simmer. Add chocolate chips, remove from heat, and stir until chocolate is melted and incorporated. Add vanilla and salt and stir until smooth. Serve warm or cold.
Recipe reprinted with permission from Gibbs Smith.