Category Archives: Recipes

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Beignets Bites from Spirits on Bourbon

 For National donut day  Spirits on Bourbon can only celebrate with a New Orlean Tradition of Beignets. Here is the Spirits on Bourbon recipe for Beignet Bites. If you don’t want to waste the time and energy making Beignets just come visit us at Spirits on Bourbon .

 

1 c lukewarm water

1/4 c granulated sugar

1/2 tsp salt

1 large egg, room temperature and beaten

2 Tbsp butter, softened

1/2 c evaporated milk

4 c bread flour or all purpose flour

3 tsp instant active dry yeast

vegetable oil for cooking: use enough oil to completely cover beignets when frying

powdered sugar for dusting 

 1MAY USE A DOUGH MIXER, OR A BREAD MACHINE.

If using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.

If using a bread machine, add liquid ingredients, then dry ingredients with yeast last (on top of everything else). Select dough setting and press Start, allow to run only until dough cycle has finished (do not bake).

2

Turn the dough into a lightly oiled bowl and form into an oval. Cover tightly with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

3

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares, triangles, or circles.

4

In a deep fryer or large pot, heat vegetable oil to 365° F. Fry the beignets (2 or 3 at a time) for 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.

5

NOTE: If the beignets don’t rise to the top immediately when dropped into the oil, the oil is not hot enough.

6

Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

7

The dough can be kept for up to a week in the refrigerator – it actually improves with age; just punch down when it rises. (Dough can also be frozen; shape beignets before freezing.) 

 

Spirits on Bourbon Gator Balls Recipe 

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                       Spirits on Bourbon          

                     GATOR POPPER MIX. 

​​ 

 ​​​5 lbs. of gator sausage 

​​​½ cup of minced jalapeno

​​​1 cup of sliced green onions

​​​2 cups of cheddar cheese

​​​2 cups of mozzarella cheese

​​​4 whole eggs

​​​1 cup of panko bread crumbs

 

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Method:

1. Read recipe completely. Do not take short cuts – think QUALITY.

2. Gather all ingredients and utensils in a clean workstation.

3. Skin and mince gator sausage, place in large mixing bowl. Add all other ingredients and mix well

4. Place mix in gallon zip lock bags, label, date, 

5. refrigeration.
6. When you are ready to cook you will need:

Flour, beaten eggs and panko bread crumbs in separate containers.

Oil for frying. 

7. Form gator mix into 1 ounce balls.

8. Coat in flour, dip in eggs then roll in panko bread crumbs. 

9. Fry in hot oil until golden brown.

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Spirits on Bourbons Bread Pudding Recipe

          ​             Spirits on Bourbon

                           Bread Pudding 

                          YIELD- 20 orders

 

Ingredients:​​​​1x​​

 

​​2 loaves of French bread

​​2 cups of craisins

​​½ cup of sugar

1 cup of cinnamon

1 qt. of heavy cream

¼ cup of vanilla

1. Read recipe completely. Do not take short cuts – think QUALITY.

2. Gather all ingredients and utensils in a clean workstation.

3. Cut bread into 1 inch slices and put to the side.

4. In a large mixing bowl mix all ingredients together except bread.

5. Place bread into wet batter and mix with hands, making sure all bread gets wet. Let stand for 10 minutes.

6. Take 2 baking pans and spry with pan spray, place bread mixture into pans evenly.

7. Bake 15 to 20 minutes turning once until bread is firm, let cool

8. Place 5 oz. of pudding into to go soup cups,