Richmond is hosting their Mardi Gras parade this Saturday, February 10th at 3PM and we’ve got some great treats for before and after the parade to share with you!
- Juice of half a lime
- 2 oz light rum
- 2 oz dark rum
- 2 oz passion fruit juice
- 2 oz Sparkling Ice Orange Mango
- 1 tablespoon grenadine
- Squeeze juice from half a lime into cocktail shaker over ice.
- Pour the remaining ingredients into the shaker and shake gently.
- Strain into a hurricane glass filled with shaved ice, garnish with a cherry and orange slice.
- 1 package active dry yeast
- 1 1⁄2 cups warm water (100-115 degrees F)
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups flour
- 1⁄4 cup vegetable shortening
- Canola oil, for frying
- Place the warm water into a large bowl, sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Allow to proof for 10 minutes.
- Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and blended thoroughly.
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2 inches by 3 inches with a sharp knife.
- Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
- Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they’re all done. Dip each one in glaze and serve.
- SPARKLING ICE GLAZE INGREDIENTS
- 1/2 cups confectioners’ sugar, sifted to remove any lumps
- 3 to 4 tablespoons Sparkling Ice Peach Nectarine
- 2 teaspoons vanilla extract
- SPARKLING ICE GLAZE DIRECTIONS
- Place the sugar in a medium bowl and slowly stir in the Sparkling Ice, a little at a time, to make a smooth, pourable glaze.
We are looking forward to trying out these recipes and we hope you will also! Let us know what you think of them if you try them out for Mardi Gras!
Disclosure – I have teenagers who constantly need something and a husband who thinks items like race cars and boats are toys. So, throughout the blog you will find affiliate links that enable me to buy a bottle or two or three of wine to keep my sanity intact.