Celebrating the end of the season of Carnival, Mardi Gras has been a state holiday in Louisiana since the 19th century. Steeped in rich traditions, New Orleans is a city full of sights, sounds, and flavors that you can bring into your home this Mardi Gras season. “Food is an integral part of New Orleans history and Mardi Gras celebrations,” said Craig Nielsen, CEO, Nielsen-Massey Vanillas, Inc. “By introducing the rich notes of Nielsen-Massey’s high-quality vanillas and flavors to your favorite Mardi Gras recipes, you can create your own spin on traditions to celebrate for years to come.”
For a sweet end to your Mardi Gras celebration, try the recipe below for Vanilla Beignet Bites with Vanilla-Lemon Raspberry Jam. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Pure Vanilla Powder add a sweet twist to this New Orleans classic that is sure to please your guests.
Vanilla Beignet Bites with Vanilla-Lemon Raspberry Jam
(Yield 6 dozen)
Ingredients
¼ cup warm water
3 teaspoons active dry yeast
1 teaspoon sugar
2 tablespoons butter, melted and cooled
1 cup half-and-half
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
3 cups all-purpose flour
⅓ cup sugar
½ teaspoon salt
½ teaspoon ground cardamom
Directions
In a small bowl, combine warm water, yeast and 1 teaspoon of sugar; set aside to activate yeast. In a medium bowl, add butter, half-and-half and vanilla extract; stir and set aside. In a small bowl whisk eggs; set aside.
In a bowl of a free standing electric mixer, add flour, sugar, salt and cardamom. Place bowl on mixer stand which has been fitted with a dough hook. Turn mixer on lo
Turn mixer to medium speed then add activated yeast mixture. Add half-and-half mixture, then add the whisked eggs. Mix until well combined, scraping the sides of the bowl when necessary. Dough will be slightly sticky.
Place dough on a lightly floured surface and knead, about 2-3 minutes; adding additional flour only when needed.
Lightly coat a large bowl with cooking spray and place dough into the bowl. Cover with plastic wrap and keep warm until dough has doubled in size, about 2 hours. After dough has risen, place on a lightly floured surface and gently knead. Roll dough into a rectangle, about ¼-inch thick. With a pizza cutter, cut dough into small rectangles, about 1 x ½-inch pieces.
Heat oil to 375°F; carefully place dough in hot oil and fry until golden brown, about 45-60 seconds. Turn beignets so both sides are golden brown. Remove from oil and drain on paper towels; dust with Vanilla Powdered Sugar while bites are still warm. Dip Vanilla Beignet Bites in Nielsen-Massey’s signature Vanilla-Lemon Raspberry Jam.
Vanilla Powdered Sugar (Yield ½ cup sugar)
Ingredients
½ cup powdered sugar
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
Directions
In a small bowl, combine powdered sugar and vanilla powder.
Vanilla-Lemon Raspberry Jam (Yield 1 cup jam)
Ingredients
1 cup seedless raspberry jam
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Lemon Extract
Directions
In a small bowl, add jam, vanilla and lemon extracts. Whisk until jam is smooth and serve with warm Vanilla Beignet Bites. Vanilla-Lemon Raspberry Jam can be refrigerated and also served with whole grain toast, English muffins or scones.
