Beignet Board

About a year ago, my boyfriend and I went on a beignet bender, which is to say we spent time in New Orleans. We made the requisite stop at Café du Monde for chicory coffee and beignets, then made a mess of powdered sugar in a manicured public garden while we admired the street performers’ acts. Then we branched out.

We met a very enthusiastic local realtor who shared my passions for shotgun interiors and fried confections, so she showed us a house andled us toa lovely Garden District beignet source: The Vintage. The interior was a moody mix of marble, wainscotting and old world charm. There was a beautiful button that read “push for champagne,” and a glass case featuring pillows of powdered sugar. We ordered the beignet flight and never looked bac

A flight of beignets! Can you think of anything better? I think about it often, so as spring rolled around and I found myself without travel plans, I channeled some of my NOLA nostalgia. I set a date to hang with my foodie friend and photographer, Chrissie Knudsen. On the agenda: a beignet board brunch!

I’m not normally one to cut corners with a box mix, but since we were channeling New Orleans, it only seemed right to use Café du Monde’s beignet mix, which you can order online and find in some local grocery stores. In this case, I’ll plead authenticity and not cheating. Start with the beignets, and then unleash your creativity to create a flight of drizzles, glazes, and toppings that provide a suitable excuse foreating a second beignet. In case you need some inspiration, I’ll get you started with a few of my homemade recommendations.

Make a Beignet Board with a Menu of Toppings

Creamy natural peanut butter & chopped nuts

A squeeze of lemon juice & extra powdered sugar

Mini chocolate chips

Shredded coconut

Matcha whipped cream (recipe below)

Pitaya Rose Glaze (recipe below)

Dark Chocolate Glaze (recipe below)

Homemade fruit preserves

Matcha Whipped Cream

Ingredients

1 cup heavy cream

1 Tablespoon matcha powder

1/2-1 Tablespoons pure maple syrup, to taste

Directions

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, matcha powder, and maple syrup on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

Use immediately or cover tightly and chill in the refrigerator until ready to use. Dollop onto beignets, or slice on a beignet on one end and add a spoonful to the center.

Pitaya Rose Glaze

Pink Pitaya is Red Dragon Fruit Powder, a natural, plant-derived way to achieve a bright hue in your culinary creations. Available here.

Ingredients

1 cup powdered sugar, sifted

¼ cup heavy cream or milk

1 Tablespoon rose water

2 teaspoons Pink pitaya powder

Directions

Combine all the ingredients in the bowl of a stand mixer, and use the whisk attachment to mix until evenly combined.

Dark Chocolate Glaze

Ingredients

1 cup powdered sugar, sifted

1/3 cup heavy cream

1/4 cup raw cacao or cocoa powder

Directions

Combine all the ingredients in the bowl of a stand mixer, and use the whisk attachment to mix until evenly combined.

Berry Preserves

This is a great way to save and use delicate fruit that may be a tad overripe and risks rotting. Simply heat the fruit, such as raspberries, in a pot over medium heat until a sauce forms. Serve warm or set aside to cool. If using raspberries, it’s helpful to strain the seeds. If you want a sweeter sauce, add honey or maple syrup to taste.

Story and Styling by Quelcy Kogel/ Photography by Chrissie Knudsen Photography

If your dessert Beignet Board calls out for a cocktail, try one of these!

Coffee Old Fashioned

Spiked Cardamom Coffee

The Revolver

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