Carnival and the New Orleans incarnation, Mardi Gras, are huge parties in dozens of countries, especially those with a French influence or colonial past. If you celebrate Easter, the timing is significant. Being the day before Ash Wednesday, Fat Tuesday is a huge party in the wards of New Orleans where revelers fete until sun up to get their fill of sinning before Lent, which starts the following day.
Before New Orleans was America, it was the sprawling Louisianas, before that, indigenous. These origins, steeped in slave culture, then mixed with some serious immigration from the world over in the 1900s and dropped in today’s American South lands you in one unique place with customs all its own. The Mardi Gras party is one for everyone.
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Alcohol is freely consumed at these parties, but wouldn’t it be great if you could sneak herb into party favorites to have your own experience? Or, maybe you’re half a world away from New Orleans and just want to mark the day by eating some tasty treats. Beignets are your bud, and when served with bud, decadence factor is on par with a party for the ages.
Beignets with Ganja Icing Drizzle
Supposedly a copycat recipe for the famous Cafe Du Monde in New Orleans, icing by Danielle Guercio
- 3 tsp Active Dry Yeast
- ¼ cup sugar
- ½ tsp salt
- 4 cups flour
- 1 egg, room temp
- 2 Tbs butter, room temp
- 1 cup water, 85 degrees
- ½ cup evaporated milk, room temp
- ¼ tsp vanilla extract
- Oil for frying (canola is a good choice, strain and reuse at least once)
In a greased large bowl, proof yeast with warm water and milk, some of the sugar for five minutes.
Mix dry ingredients in another bowl, with egg, butter, and vanilla beaten in a measuring cup. When yeast has proofed, gently mix in the remaining wet ingredients. Fold in the dry ingredients in at least three parts using a spatula. Be gentle and don’t overmix, the gas that the yeast creates will make the beignets airy and delicious.
Cover and let dough rise at least one hour on the counter, or up to four or overnight in the fridge. Remove and turn onto a well floured surface. Roll into a sheet, cut with a sharp knife into squares. Separate and allow to rise again for just a few minutes while you heat oil.
In a tall sided pot, bring oil to 350 degrees. Fry beignets 3 at a time for 1 minute or so on each side. You want them to puff up and get brown.
Remove to strain on a cookie rack with some paper towels. Shake on some powdered sugar.
- Green, red and blue food coloring
- ½ cup powdered sugar
- 2 Tbs glycerin tincture*
- 2 Tbs evaporated milk
In a measuring cup, mix milk and glycerin until well incorporated. Add sugar and dissolve completely. Distribute in two sandwich bags, add 3 drops green to one and two drops red to one blue to the other. Snip the corner and drizzle generously onto beignets. Serve immediately!
*Glycerin Cannabis Tincture
In an oven safe container double sealed with foil, decarboxylate 3.5 grams finely ground cannabis at 225 degrees Fahrenheit.
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Put cannabis in a mason jar or vacuum sealed bag, pour over 2 oz vegetable Glycerin and seal tightly. Place in a water bath at just under boiling for 1 hour. Strain and keep contents in a sterilized container. Stores indefinitely in freezer.
These are so delicious, and like a zeppole or donut, the fresher the better. You can add the weed into the beignets with either concentrates or weed butter, but the contact with the hot oil can jeopardize the strength, so it’s smart here to stick it in the icing.
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You can also make a quick raspberry jam by using the same guidelines as above. Eat up, because after breakfast it’s back to the bacchanal!
THC per serving: 2-3mg
Photos: Danielle Guercio
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