In preparation for this year's Super Bowl in New Orleans, the Test Kitchen focused on developing recipes that highlight the local culinary scene, particularly beignets. The author experimented with various forms of beignets, ultimately creating a 'beignet-bouche', which consists of bite-sized beignet pieces stacked together and coated in powdered sugar. This treat, while requiring some effort, is a delightful addition to typical game-day snacks. The dough can even be made in advance to ease preparation on the day of the game.
This year's game is in New Orleans, inspiring our Test Kitchen to develop game-day recipes that reflect the city's culinary culture, particularly with beignets.
After testing various ideas, I created a simple beignet stack, bite-sized pieces coated in powdered sugar, which we’re calling a 'beignet-bouche'.
While making and frying the dough takes effort, it's a showstopping addition to any game-day spread alongside wings and queso.
If you're short on time, you can prepare the dough the night before and let it rise in the fridge for easier game-day prep.
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