Mardi Gras is here and it's time to celebrate. Tim Laird, Chief Entertaining Officer at Brown-Forman, shares the recipe for three of his festive drinks. He also offer up a delicious treat for the New Orleans classic: chocolate beignets.
Southern Hurricane
In a shaker with ice add:
1½ ounces Southern Comfort® Bold Black Cherry
1½ ounces sweet and sour mix or lemonade
1½ ounces orange juice
1½ ounces pineapple juice
Splash of grenadine
Shake and strain into a hurricane glass with ice and garnish with a cherry and orange slice.
Pitcher Version:
In a pitcher add:
8 ounces Southern Comfort® Bold Black Cherry
8 ounces sweet and sour mix or lemonade
8 ounces orange juice
8 ounces pineapple juice
1 ounce of grenadine
Stir and pour over ice and garnish with a cherry and orange slice.
Easy Chocolate Beignets
1 tube refrigerated buttermilk biscuit dough
1 bag miniature dark chocolate chips
Canola or peanut oil
Cocoa powder and powdered sugar (equal parts)
Open the tube of biscuits and roll each one out flat. In the center of each place a heaping teaspoon of chocolate chips. Fold the dough over and seal with the tines of a fork. Repeat with the remaining biscuits and chocolate chips.
Frying Method:
In a frying pan, add one half-inch depth of oil and bring up to 300 degrees. Carefully place several of the folded biscuits in the pan and fry until golden brown. Be sure not to overcrowd them, you can make several batches. Sprinkle the beignets with cocoa powder and powdered sugar then let the good times roll!
Baking Method:
Preheat oven to 350 degrees. Place filled and folded biscuits on a baking sheet and bake for 10 minutes until golden brown. Sprinkle the beignets with cocoa powder and powdered sugar.
SoCo Nola Foster
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in ½-inch slices
¼ cup Southern Comfort®
Pound cake cut into 1-inch slices
Whipped cream
Chocolate syrup
In a pan over low heat, combine the butter, sugar and cinnamon. Cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then add the bananas. When the bananas soften and begin to brown, carefully add the Southern Comfort®. When the sauce is very hot, tip the pan slightly to ignite. When the flames subside, generously spoon the bananas and warm sauce over the pound cake. Top with whipped cream and drizzle with chocolate syrup.
Caffe Naw'Lins
In a mug add:
3 ounces Chicory-laced hot coffee
1½ ounces Southern Comfort
To find Tim Laird on Facebook, CLICK HERE.
To find out more about Tim's cookbook, "That's Entertaining," CLICK HERE.
