A Meal for Mardi Gras


Let the good times roll! Even if you can’t make it to the Big Easy for Fat Tuesday, you can still serve up a Mardi Gras–inspired dinner for two that’s the perfect nod to this festive celebration. With accents of purple, green, and gold, our colorful menu pays homage to these traditional hues of the Carnival season, which symbolize justice, faith, and power. So put on the music and bust out the beads, because it’s Mardi Gras time!

Mardi Gras Sangria
Makes about 6 cups
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  1. 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
  2. 11⁄2 cups pineapple juice
  3. 1 cup orange juice
  4. 6 tablespoons Jamaican rum*
  5. 6 tablespoons brandy
  6. Orange slices
  7. Pineapple slices
  8. Garnish: orange slices, pineapple slices
  1. In a small pitcher, combine wine, pineapple juice, orange juice, rum, brandy, orange slices, and pineapple slices. Refrigerate until chilled. Garnish with orange slices and pineapple slices, if desired.
  1. *We used Appleton Jamaica Rum.
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Bitter Greens Salad with Red Wine-Honey Dressing
Makes 2 servings
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  1. 1 cup red wine vinegar
  2. 6 tablespoons honey
  3. 2 tablespoons canola oil
  4. 1⁄4 teaspoon salt
  5. 1⁄4 teaspoon ground black pepper
  1. 2 cups sliced radicchio
  2. 2 cups sliced Belgian endive
  3. 4 cups lightly packed torn romaine lettuce
  4. 1 medium carrot, shaved
  5. Ground black pepper
  1. For dressing: In a medium bowl, whisk together vinegar, honey, oil, salt, and pepper.
  2. For salad: In a large bowl, combine radicchio, endive, romaine lettuce, and carrot. Add 1⁄4 cup dressing; gently toss. Sprinkle with pepper. Cover, and refrigerate for up to 1 week.
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Pasta Jambalaya
Makes 2 servings
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  1. 1 tablespoon canola oil
  2. 11⁄2 cups chopped bell peppers (a variety of red, green, and yellow)
  3. 1 cup sliced smoked sausage
  4. 1⁄2 cup chopped onion
  5. 1⁄2 cup chopped celery
  6. 1⁄2 pound large fresh shrimp, peeled and deveined (tails left on)
  7. 1 teaspoon Cajun seasoning, or to taste
  8. 1⁄2 (9-ounce) package fresh fettuccine, cooked according to package directions
  9. 2⁄3 cup heavy whipping cream
  10. 1⁄4 cup chicken broth
  11. 1⁄4 teaspoon kosher salt
  12. 2 tablespoons chopped fresh parsley
  1. In a large skillet, heat oil over medium-high heat. Add bell peppers, sausage, onion, and celery; cook until lightly browned, about 3 minutes.
  2. Add shrimp and Cajun seasoning; cook until pink and firm, about 3 minutes.
  3. Remove from heat. Stir in pasta, cream, broth, and salt. Sprinkle with parsley. Serve immediately.
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Toasted Pound Cake with Praline Sauce
Makes about 12⁄3 cups sauce
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  1. 1 cup firmly packed light brown sugar
  2. 2⁄3 cup heavy whipping cream
  3. 2 tablespoons water
  4. 2 tablespoons unsalted butter
  5. 1⁄4 teaspoon kosher salt
  6. 3 tablespoons confectioners’ sugar
  7. 1⁄2 cup toasted pecans, chopped
  8. Pound cake slices, toasted
  9. Vanilla ice cream
  10. Ground cinnamon
  1. In a medium saucepan, combine brown sugar, cream, 2 tablespoons water, butter, and salt. Bring to a boil over medium-high heat; cook, stirring frequently, for 1 minute.
  2. In a medium bowl, place confectioners’ sugar; whisk in cream mixture and pecans.
  3. Serve warm over toasted pound cake with ice cream. Sprinkle with cinnamon. Cover, and refrigerate sauce for up to 3 days.
  1. To reheat, microwave sauce on low until warm, about 21⁄2 minutes, stirring occasionally. (Do not boil.)
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