Celebrate the season with a Mardi Gras Brunch, complete with Hurricane Punch.
You know what time it is. It’s Mardi Gras time! If there were ever an excuse for mid-morning cocktails and king cake on rotation, well then, it’s during Mardi Gras season.
Known for my prize-winning Pecan Praline King Cake Cookies, this year I’m shaking it up a bit and sharing a recipe that combines my love of king cake with a King Cake Pull-Apart Bread that will make you twist and shout, and toss those colored beads about. It is pre-parade Mardi Gras brunch perfection and I’ll bet you won’t make it just once.
Need a festive way to wash it all down? My Hurricane Punch is not only colorful and fruity, but it is easy as pie to throw together. Prepare the Hurricane Punch the day before and allow the flavors to dance together for a truly delicious cocktail. And here’s a great hostess tip: Grab some inexpensive ice trays, fill with the Hurricane Punch and freeze overnight. When ready to serve, toss the cubes into the punch and keep it cold without fear of diluting.
And speaking of cocktails, is there anything more impressive than serving traditional Shrimp & Cheddar Cheese Grits in individual cocktail glasses? No? I didn’t think so either. Grab some plastic martini glasses from the local party store and not only entertain with ease, but also keep cleanup a snap.
Laissez les bons temps rouler!