Costumes, music, lighting and finger food: you might have already arranged everything for tonight’s party on the last day of Carnival, even the bar corner. I always suggest it is easier to decide early on what to serve. But maybe it’s not too late to add a little twist to your drinks repertoire with a cocktail punch. They’re always a success, easy to prepare and they look great in a punch-bowl to serve to your guests. Salute!

Ingredients >
36cl brandy
24cl orange Curacao
24cl fresh lemon juice
12cl fresh orange juice
6cl Grenadine
4tbsp caster sugar
1 lemon, sliced
1 orange, sliced
1litre soda water

Preparation >
Pour all the ingredients except the soda water into a punch bowl. Stir. Just before guests arrive, add the ice, the slices of fruit, then the soda water. Stir and serve in wine glasses.
Serves 12.

Ingredients >
2 cups flour
½ tsp salt
3 eggs
2 cups milk
½ potato
1/4 cup oil
1/4 cup sugar

Method >
Make the batter several hours in advance. Combine the flour and salt in a large bowl. Fashion a small well in the center and put the eggs into it. Beat very hard with a wooden spoon and add the milk very gradually, beating constantly, until you get a smooth batter. If the batter lumps, strain it through a sieve.
Preheat a skillet on high heat. Grease it using the cut face of potato soaked in oil. Pour approximately 1/3 cup batter onto the hot skillet. Immediately tilt the skillet in a circular motion so that the batter covers the bottom in a very thin layer. Cook for 1 minute. Turn it with a wide spatula, and cook 1 minute on the side till the crepe can be removed easily.
Continue to grease the skillet with the half potato between each crepe. As soon as they are cooked, sprinkle the crepes with sugar. Fold them in quarters or roll them. Serve hot.

Pancakes > Serves 8

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp vegetable oil and extra for frying

Blending in the flour. Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, and then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Finishing the batter. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. 
Getting the right thickness. Heat the pan over a moderate heat; wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin, even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 seconds. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.
Flipping pancakes. Hold the panhandle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 seconds before burning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead. 
Try these flavours: lemon and sugar; tropical fruit; stem ginger and yoghurt; chopped banana, toffee and ice cream; onion, cheese and bacon.

Ricotta/Anari cheese Pancakes with Orange and Honey > Serves 4

2 oranges
200g plain flour
1 tsp baking powder
1 egg beaten
200ml semi-skimmed milk
220g ricotta or unsalted fresh anari cheese
1 tbsp vegetable oil
handful pistachio nuts, roughly chopped

Cut the skin and pith away from the oranges, then slice into rounds. Put the flour, baking powder and a pinch of salt in a large bowl. Make a well in the middle, then pour in the egg and a splash of milk. Using a wooden spoon, gradually draw the flour into the liquid until you have a lump-free batter. Mix in the rest of the milk, then beat in the ricotta.
Heat a large non-stick frying pan and add the oil, swirl it around the pan then tip out any excess into a heatproof bowl. Spoon in 3 to 4 generous tbsps of batter, spaced well apart, to make pancakes about 10cm across. Cook on medium heat for 2 minutes until bubbles appear on the surface. Flip over with a palette knife and cook for 2 more minutes until golden. Set aside and keep warm; cook the rest.
Stack the pancakes, pile the orange slices on top, drizzle with honey, then scatter with nuts and serve warm.

This cake is an ideal dessert for your Mardi Gras party.

Ingredients >
4 ounces bittersweet chocolate chips or coarsely chopped chocolate pieces
8 ounces unsalted butter
1/2 cup water
1/2 cup sugar
6 large eggs
Hot water

For the Glaze >
4 ounces bittersweet chocolate chips or finely chopped chocolate pieces
1/2 cup heavy whipping cream
Bourbon creme Anglaise (recipe follows)

Method >
Bring water to a simmer in the bottom of a double boiler, then lower the heat to the lowest possible setting. Place the chocolate and butter in the top of the double boiler, and whisk until melted. Remove from the heat and allow the melted chocolate mixture to cool.
In small saucepan, stir together 1/2 cup water and sugar. Bring the mixture to a boil over medium-high heat; simmer until the sugar is dissolved, about 1 minute. Cool the sugar syrup for 20 minutes.
Preheat the oven to 300 degrees. Bring a pot of water to a boil while preparing the cake.
Lightly beat the eggs in a medium bowl. Slowly add the cooled sugar syrup, whisking continuously. Mix in the melted chocolate and butter mixture. Pour batter into a 9-inch straight-sided cake pan. Place cake pan in a large baking pan and transfer to the oven. Carefully pour hot water halfway up the outsides of the cake pan, and bake for 30 minutes.
Cool cake completely in its pan. Wrap with plastic wrap, and refrigerate at least 1 hour. While the cake is cooling, make the glaze. Place the chocolate in a small bowl. Scald the cream, and pour over the chocolate. Let sit for 3 to 4 minutes, then stir until all the chocolate is melted. Cool for 1 hour.
To unmold the cake, place a plate over the cake pan, and invert it; tap gently to release the cake. With another plate, flip the cake over again so the top of the cake is facing up. Pour the glaze over the cake, spreading it evenly with a spatula. Refrigerate until completely chilled. Serve with creme Anglaise. Makes 10 servings.

Bourbon creme Anglaise
Ingredients >
11/2 cups heavy whipping cream
1/3 cup granulated sugar
1/2 of a vanilla bean, split lengthwise
3 large egg yolks
1 tablespoon bourbon

Method >
Heat cream, sugar and vanilla bean over medium heat, to just before the boiling point. Whisk the egg yolks in a medium-size bowl. Slowly pour the hot cream into the egg yolks, whisking continuously. Pour the mixture back into the pan, and cook over low heat for 4 to 5 minutes, stirring continuously. Do not let the mixture boil. Strain the sauce into a small bowl. Stir in bourbon. Remove the vanilla bean. Scrape out the tiny seeds with the tip of a knife, and whisk into the sauce. Cool and refrigerate in a covered container. Sauce will keep for 4 to 5 days in the refrigerator. Makes 11/2 cups.

This sugary sweet is synonymous with New Orlean’s French Quarter and Cafe DuMonde! 

Ingredients >
1 envelope active dry yeast
1 1/2 cups (375mL) warm water (105 degrees )
1/2cup (125mL) granulated sugar
1 tsp. (5L) salt
2 eggs, beaten
1 cup (250mL) evaporated milk
7 cups (1.75 L) all-purpose flour (approx.)
1/4cup ((60mL) shortening, softened
Oil for deep frying
Powdered sugar

Method >
In large bowl, sprinkle yeast over warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 1/2 of flour; beat until smooth.

Add shortening; gradually blend in remaining flour (dough should be soft and not sticky.) Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch (3m) thickness. Cut into 2 1/2 to 3-inch (5.5-cm) squares. Deep fry at 360F (175C) for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee. Makes 4 to 5 dozen.

While it’s not low-fat, it’s a delicious Mardi Gras calorie splurge!

Ingredients >
6 tbsp (90 mL) butter
3/4 cup (175 mL) flour
2 cups (500 mL) milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) dry mustard
1 lb. (500 g) catfish fillets, poached in water until fish flakes when tested with a fork, about 10 to 15 minutes
11/2 cups (375 mL) finely chopped red bell pepper
1/2 cup (125 mL) finely chopped green onions
1/2 tsp (2 mL) hot sauce
2 1/2cups (625 mL) fresh bread crumbs, divided
1 tbsp (15 mL) each vegetable oil and butter for frying, plus more as needed for frying each batch

Method >
Melt butter in a saucepan on medium-low heat. Add flour and stir constantly for 2 to 3 minutes. Add milk slowly, and continue to stir until cream sauce is thick, about 10 minutes. Add salt, pepper, and mustard, mixing well.

Flake catfish fillets into a bowl. Add cream sauce, pepper, onions, hot sauce and 11/2 cups (375 mL) of breadcrumbs, mixing thoroughly. Use fish mixture immediately or refrigerate for up to two days.

Using a large spoon, make cakes with the fish mixture and coat them completely with bread crumbs.

Heat 1Tbsp. (15 mL) oil and 1Tbsp. (15 mL) butter in a large non-stick frying pan set over medium heat. Saute patties gently until they are browned, about 2 to 3 minutes. Keep warm while you continue cooking cakes, adding more oil and butter as needed. Serves 8 or more.

A riff on a classic favourite.

Ingredients >
1/2 cup (125 mL) all-purpose flour
1 egg
1/2 cup (50 mL) milk
1 cup (250 mL) cornmeal
1 tsp (5 mL) EACH cayenne pepper,
garlic powder and salt
4 catfish fillets, about 6 oz (180 g) each
2 tbsp (30 mL) vegetable oil
1/22 cup (125 mL) mayonnaise
1 tsp (5 mL) coarse grain mustard
4 (6 to 8-inch/15 to 20 cm) submarine rolls or pieces of baguette
2 tomatoes, sliced
2 cups (500 mL) shredded lettuce, preferably iceberg
4 wedges lemon

Method >
Measure flour into a shallow dish (such as a pie plate). Whisk egg with milk in another shallow dish and cornmeal, cayenne, garlic and salt into another shallow dish. Dip each catfish fillet into flour, shaking off excess. Then dip in egg mixture followed by cornmeal, coating well.

Heat vegetable oil in a large frying pan over medium-high heat. Once oil is hot add two fillets. Cook until a deep golden brown and fish is cooked through, 4 to 5 minutes per side depending on thickness of fish. Reduce heat if necessary. Repeat with remaining fillets, adding more oil if needed.

Meanwhile, stir mayonnaise with mustard and slice rolls in half horizontally. Top each roll with sliced tomatoes, then shredded lettuce. Once fish is cooked, top each roll with a fillet. Serve with lemon slices if you wish. Serves 4.