Buttermilk Cardamom Beignets inspired by Chef

Sometimes our Food 'n Flix picks aren't what most people would think of as a typical "foodie movie". They take us out of our comfort zone and make us put on our kitchen thinking cap. That is not the case this month. If you've seen Chef, you know it's a flick that keeps you hungry and induces different cravings from start to finish! It's about as much foodie flick as they get. You'd think this would make heading into the kitchen and cooking up something from it easier. I actually think it makes it harder. I could not decide what I wanted to make. But you know, I figured something out.

From the opening scene, Chef is a sensual experience. The sound of a knife slicing through vegetables, the sizzle of meat hitting a hot pan, the sheer focus on getting prep done for tonight's meal, the excitement of a whole pig being brought into the kitchen—it's scenes like these that make me miss working in a restaurant kitchen. But that's only the first few minutes.

The story of a successful restaurant chef who finds himself going in a direction he never imagined, both professionally and personally, Chef is a feast for the the senses. This isn't a review (though I obviously enjoyed the movie), so I don't really want to go into the story. You can find synopses of the movie all over the web if you look, I'm just here to talk about the food today.

Blackberry Fritters

It's that time of year. The time when many people across the world set about using up the sugar, fat, and eggs they have stored in their pantry and fridge to prepare for a time of penance and sacrifice. Fat Tuesday, otherwise known by its French translation, Mardi Gras, falls in two days time. Traditionally, on the Tuesday before Lent, Catholics and other Anglicans have eaten rich, fatty foods both in order to use up the ingredients they had around, like I mentioned, but also to prepare for the ritual of fasting. One last hurrah, if you will.

Even though I don't practice either of those religions, learning the traditions and practices of any portion of a culture is important to understanding them. Respecting those traditions builds compassion, respect, and friendships. In my eyes, at least.

These days, I've run across many people who don't even know why they're celebrating Mardi Gras. To them, it's just a week-long party in New Orleans. In actuality, it's celebrated world wide. But yes, in many places it has turned into a week-long celebration culminating on the Tuesday before Lent.

I'll Drink to That: King Cake-tini because it's Mardi Gras (or Fat Tuesday)!

It's Fat Tuesday!  I usually go the route of the Pączki (pron. POONCH-key - aka deep-fried dough filled with jelly or cream and usually dusted in powdered or granulated sugar or dipped in glaze), but this year I veered off course a bit.

I should interject and state the fact that I am not Catholic, so really the fact that I choose Pączki's today is more of a nod to the significance of Mardi Gras (which translates to Fat Tuesday) than an actual way to use up all of the richer, fattier foods in my cupboard before the season of Lent begins.  A practice which I admire the cultural and religious importance of.

I thought about perhaps making a King Cake instead - which would be a first (um, almost ashamed to admit that I've never even tried one).  But I've had a lot going on lately, and time has not been on my side. Cocktails, however, ARE on my side.  And I figured that a cocktail with the flavors of King Cake is the next best thing.  I'm also guessing that a lot of people choose to give up alcohol for Lent, so this can be a final hurrah, as well.

As it should be, these are far too easy to drink - so be careful.  They're pure alcohol.  Unless you count the pinch of cinnamon.

King Cake-tini {cocktail}

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage alcohol vodka Mardis Gras Southern

Ingredients (1 cocktail)

• 4 oz. Cake Vodka
• 1 oz. Cointreau, Grand Marnier, or Triple Sec
• 1 oz. Irish Cream

extras:

• cinnamon, for dusting
• green, purple, and gold/yellow sanding sugar, for rim

Instructions

Wet the rim of a martini glass. Dip a third of the rim into each color of sugar.

Combine all three liquors in a cocktail shaker with a couple cubes of ice. Shake well and strain into prepared martini glass. Sprinkle a small pinch of cinnamon over the top.

Enjoy!

slightly adapted from Food Network Magazine, Jan/Feb 2013

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Next year will be the year that I finally get my act together and plan accordingly... and actually make a batch of Pączki's. You know, so that I can cross them off "my list".

I hope.

Okay, it's official...I can't not get a Pączki on Fat Tuesday.  Check out this awesome tower made of Pączki - it was even leaning a bit. Totally hilarious!