In Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings, cookbook author and chef Kelsey Barnard Clark offers thoughtful menus, delicious drinks, and helpful tips for hosting. Learn more about what went into this exciting new release and enjoy Kelsey’s beignet recipe, shared exclusively with Southern Lady.
From catering weddings at 15 years old to working alongside accomplished chefs in Michelin-starred restaurants, Kelsey Barnard Clark has made a culinary name for herself in more ways than one. Born and raised in Dothan, Alabama, her Southern upbringing has shaped the food she loves to share with the world. In 2012, Kelsey returned to her hometown to open her catering company and restaurant, Kelsey Barnard Catering (KBC). KBC’s Southern-French cuisine is Kelsey’s signature, which earned her the win on season 16 of Bravo’s Top Chef.
In her newest cookbook, Kelsey focuses on the art of throwing a fabulous soirée. Throughout the book’s 288 pages, beautiful, bright photography showcases a bevy of Kelsey’s own parties and tablescapes. In addition to a guide for hosting, four chapters include 22 different menus, highlighting recipes for both casual happy hours and extravagant fêtes.
Featuring everything from hard-earned wisdom to step-by-step table setting advice, Southern Get-Togethers should be on the shelves of budding hostesses and experienced party planners alike. For Kelsey, this book is the culmination of her life’s work. “I’ve been writing my whole life,” she says. “It is not just a cookbook; it’s a go-to, one-stop shop for my biggest passions—gathering people to celebrate life and helping others feel empowered to do it, too!”
- ¼ cup granulated sugar
- 1½ tsp active dry yeast
- 3½ cups all-purpose flour
- ½ cup whole or 2 percent milk, warm
- 5 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt, plus ½ teaspoon for dusting
- 6 cups peanut or canola oil, for frying
- 1 cup confectioners’ sugar, for dusting
- Paper bag
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together the granulated sugar, yeast, and ¾ cup of warm water. Let rest for 5 to 10 minutes or until foamy.
- Once the yeast mixture is foamy, add the flour, milk, butter, egg, vanilla, and the ⅛ teaspoon of salt. Mix on medium speed until the mixture is tacky and pulls around the dough hook. Remove the dough from the mixer, cover, and let rest in a warm area for up to 2 hours, or until it has doubled in size.
- Once the dough has doubled in size, fill a deep fryer, rondeau, or wide, shallow pot with the peanut or canola oil and heat to 350F.
- Remove the dough from the bowl and lightly knead it on a floured work surface. Use a rolling pin to roll out the dough until about ¼ inch thick. Using a pizza cutter, cut the beignets into 2- to 3-inch squares. These do not need to be uniform; they are meant to be misshapen.
- Working in batches, carefully drop the beignets in the hot oil and fry, flipping once, until lightly golden, about 2 minutes on each side. Repeat to fry the remaining beignet. Put the beignets in a paper bag with the remaining ½ teaspoon salt and the confectioners’ sugar and shake to coat. Serve immediately.
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