Hill City Bride | Virginia Wedding Blog » wedding, DIY and travel blog for brides

A New Orleans Brunch – Part Two

One of the columns that I love in our wedding publication (and our women’s publication!) is clutch Goes Culinary, and I wanted to give kudos to my friend, Andrea Hubbell, who is a photographer and a foodie. It’s a perfect combination because she makes delectable meals and can also capture them. Feel free to visit her photography site or food blog (but after this recipe posting … check out the bottom of the posting for links to Andrea’s work). Part one included the main dishes (click here to see), so enjoy part two with the beverage and dessert to complete the meal. 

FRIDAY LUNCH AT GALATOIRE’S IS A NEW ORLEANS TRADITION FILLED WITH REVELRY, FEATHERED HATS, AND COCKTAILS AT NOON. CREATE YOUR OWN FESTIVE BRIDAL LUNCHEON INSPIRED BY THE FAMOUS RESTAURANT, COMPLETE WITH RICH GUMBO, FRESH CRAB SALAD, PIMM’S CUPS, AND CRISPY BEIGNETS. DON’T FORGET TO ASK GUESTS TO DRESS THE PART WITH PLENTY OF SPARKLE.

PIMM’S CUP – Similar in taste to a good, Southern iced tea, these refreshing cocktails are a hit at the lunch hour.

Fill a 12oz cup with ice. Add 2 oz Pimm’s No. 1, juice from 1 lemon, and 6-8oz of 7Up, to taste. Garnish with lemon slices and english cucumbers. Can be made in a pitcher using the same ratio of Pimm’s to lemon juice to 7Up.

ORANGE-SCENTED BEIGNETS – The hint of citrus in these crispy, donut-like treats makes them really special. Wait as long as you can to fry the dough, preferably shortly before your guests arrive, and hold off on sprinkling with powdered sugar until you’re ready to serve. Makes 32 beignets – from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company

Ingredients:

1 cup water
1/2 cup unsalted butter
1 tsp plus 1 cup granulated sugar
1/4 tsp fine sea salt
finely grated zest of 2 oranges
1 cup, plus 2 tbsp all-purpose flour
4 large eggs
1 tsp vanilla extract
vegetable or peanut oil, for frying (you’ll need about 1/2 a gallon if frying in a pan, less if using a deep fryer)
confectioner’s sugar, for serving

Method:

1. Line a baking sheet with paper towels, and set aside.

2. In a medium saucepan, combine the water, butter,
1 tsp sugar, salt, and half the zest. Bring to a rapid boil. Remove the pan from the heat and add the flour, stirring vigorously. Return to low heat and stir until completely combined and the dough pulls away from the sides of the pan and forms a ball. Remove from the heat.

3. Add the eggs, one at a time, mixing well after each addition. Beat until smooth and glossy. Add the vanilla extract.

4. Pour the oil into a heavy-bottomed saucepan or a deep fryer. Heat to 370°. Using an ice cream scoop or a spoon, drop the dough by teaspoonfuls, working in batches, into the hot oil. Cook until golden brown, turning once, 3 to 5 minutes. Remove with a slotted spoon to the prepared baking sheet.

5. Combine the remaining zest and sugar in a bowl. While the beignets are still warm, roll them in the sugar mixture. Just before serving, sprinkle with powdered sugar.

Andrea Hubbell is a photographer with a passion for cooking at home. Andrea is the creator of Bella Eats, a food and recipe blog which shares stories from her kitchen.

Here are some last shots of the overall brunch. Enjoy!

 

 

Your email is never published or shared. Required fields are marked *

*

*

RECENT POSTS