King Cake Beignets for Fat Tuesday! | Great Day SA
Welcome back, y’all. We totally have you covered on the savory side of Mardi Gras, but now we’re giving you a taste of something sweet. A local brunch spot is serving up classic Nola desserts and is even combing some as well. Y’all welcome, Chef Peter ready sypesteyn. No, no. How would I say this? No more lenient new orleanian. He’s with the restaurant Nola brunch and beignets. Y’all. We’re so excited, excited that you are here today. Tell me about these authentic flavors and why you brought this. First, I brought you something just fresh back from the Mardi
Gras route in New Orleans. I got back like 11:00 o’clock last night. We brought beads. I’m so happy and grateful that you could bring us. So you’re telling me. And it matches perfectly. Thank you. Very thoughtful chef. So a lot of this celebration has to do. It looks like what you were showing me pictures, camaraderie, family, and just good times. But these vignettes are the key to my good times. Want to bring these flavors to San Antonio? You know, I’m born and raised in New Orleans, but I have family roots here and and really love
both cities. I try and go home and visit as often as I can, but just love sharing my culture and having a good time wherever we are. So
probably smarter to come to Nola and get them hot and fresh, but you could do it. OK. If you wanna do it at home, you know, my my advice would kind of be to make the the dough the day before and let it rest and is going to puff up a little bit nicer. Just make sure you don’t roll them too thick. OK? I’m going to show you right now this is our dough that we make from scratch at Nola. We make it every day nice and fresh. When someone makes dough, what do they need
to put into it? To do what you just said? You could buy a box mix at the store and if you if you read the instructions pretty good. It’ll work. Or you can just do a real simple kind of yeast dough with some sugar in it. There’s a lot of egg and stuff that makes it rise and puff really nice. OK, well, show me the way. Here’s a rolling pin for you. Go ahead and let’s get some flour on it. If you want to just get that pin and kind of roll it out. OK, we’re
gonna roll it about a 1/4 of an inch thick, and then we’ll cut it and get it in the oil. I’m terrible with measurements, so good luck. You gotta go a little more than that. OK. OK. The hot oil you can use like any kind of peanut oil or vegetable oil. We’re not gonna fry for a long time. So it doesn’t need to be like a real high heat oil. OK? Not a real high heel. OK. How does this look? That looks good. OK, let me look. We’ll go a little bit thinner, right? A little
bit thinner over there. See, that’s why I got that. I got that graceful touch. I’ve rolled a few vignettes. What about me? What are you calling my touch? Not so graceful at all. So a little pizza cutter? Yeah, just a little pizza cutter. You could use a knife if that’s what you got. OK. And then we’re going to take these and we’re going to just lay them real nice in his oil so they don’t have to be. Just roll it laid away from me. So if it’s splash, it doesn’t get you. There we go. Now
you can. I mean, we we do them square. It’s not too fussy. It’s all about eating good and having fun so they don’t look perfect. Who’s going to say something so you can even do, like, heart shapes. If you want to be romantic, you can do that. Yeah. We’ve done heart shapes. We’ve done some fun stuff for Valentine’s and other things. And then once these are cooked, you can do a lot with them, too. So this is our seasonal vignette that we do right here. OK, just celebrating Mardi Gras. They’ve got kind of like a
vanilla icing filling and a cinnamon glaze, and then on top we put the purple. At the restaurant we always have a lemon curd filled one. And then of course in the front there you see our classic ones. It’s just a load of powdered sugar. So if you leave Nola and you don’t have powdered sugar on, you didn’t do it right. So powdered sugar is a must for us, additional good. So in New Orleans, do you have a favorite spot that you go to? Because I’ve heard so many recommendations when I’m like, I don’t even know
where I would go, you know, if you want to go for the experience, we go to cafe Dumond. Cafe DuMont is always fun. I’ve heard that. There’s a place called Cafe DuMont, but my favorite is is morning call. There you go. You heard it calls the classic. It’s great. New orlean himself. I may have said that incorrectly again. You got it. OK, so can I put one on here right now? Go ahead. Let’s get this one. That one looks about ready. Once they float and they got a nice little color to them, they pretty ready
to go. It’s it’s it’s a lot of work at home, but it’s worth it. Here we go. Y’all you can’t, he said. Ooh, that looks perfect. Just to make sure we get you cooked, when you wanna grab one of these ones up front and take a little bite so people can head out to your restaurant. Today, St. Mary’s neighborhood, which needs our support right now. Yeah, there’s a lot of cool stuff going on. Saint Mary’s Tonight Rumble is doing the shrimp boil. We’re not normally open on Tuesdays. We’re usually just Wednesday through Sunday, but we’re
open today just for coffee and beignets from eight to two. So please come out. I got bags and. Bags of beads and fun stuff like this that we brought back from Mardi Gras yesterday. So if y’all come through, we’ll make sure and hook you up. Just tell us happy Mardi Gras and make sure we have a good time. Chef Peter, you are wonderful. Thank you for being with us, y’all. And you guys better stick around. We’ll be right back.
