And a Valentines' Day pleaser.
Sabayon Glacé
From Maison Lacour, Baton Rouge, LA.
This dessert may be made a day ahead, then covered and refrigerated.
11⁄2 cups medium dry white wine
1⁄2 cup raspberry liqueur
6 egg yolks
2 tablespoons water
1⁄2 cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish
Pour the wine and the raspberry
liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes. Meanwhile, combine the egg
yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon.
Use the low speed of the mixer while pouring in the hot wine and liqueur mixture. Return the mixture to the saucepan
and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency. Remove
the pan from the heat. Pour custard into a bowl. Place in the refrigerator to chill for about 3 hours, stirring
from time to time to prevent a skin from forming.
Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase
the speed and beat for another 3 to 4 minutes, until the cream begins to thicken. It should be a little firmer.
Do not over-beat or the cream may turn into butter. Still beating, incorporate the cold wine custard and beat for about
3 minutes, until the mixture is homogeneous and very light in texture, like a mousse. Serve in 6 chilled dessert dishes.
Garnish with raspberries (or berries of choice) and a sprig of mint. Cover and refrigerate. Serves 6.
Louisiana's Best Restaurant Recipes
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Includes Louisiana's Best Restaurant
Recipes, Little New Orleans Cookbook, and the Little Gumbo Book--plus a FREE Recipe Hall of Fame Dessert Cookbook.
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Muffulettas (muf-uh-lot-uz)
Hard to beat the ones at
Central Grocery across from the French Market...but these will almost take you there. The Italians there pronounce it “moof-uh-leh-tuh.”
1 round loaf soft Italian bread
Olive oil
3 slices baked ham
3 slices Provolone cheese
6 slices Genoa-style salami
3 slices Swiss cheese
4 tablespoons Olive Salad
Split bread on the round and brush with olive oil. Alternate thin slices of hams and cheeses on one side.
Top with Olive Salad and replace top. Serves 2 - 3.
Note:
Great with any crusty-top roll. Okay to heat briefly just long enough to soften the cheeses.
Olive Salad:
1/2 cup pimento-stuffed olives
1 cup black olives
1/2 cup finely chopped celery
1/4 cup finely chopped carrots
1/4 cup finely chopped cauliflower (optional)
1 tablespoon chopped green pepper
1 tablespoon chopped parsley
2 teaspoons minced garlic
1 tablespoon minced onion
1 cup olive oil
1/3 cup vegetable oil
1/2 teaspoon
each: salt, oregano, coarse black pepper
Mix
all together in a quart jar. Keeps well refrigerated.
Note: New Orleans Italians paint their cuisine right into the whole Creole picture. You can make
a quick Wop Salad (which they named themselves) by spooning some of the Olive Salad atop crisp salad greens.
Little New Orleans Cookbook
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Recipes, Little New Orleans Cookbook, and the Little Gumbo Book--plus a FREE Recipe Hall of Fame Dessert Cookbook.
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24-Karat Gumbo
This 24-ingredient
gumbo is truly a magnificent feast! A little more trouble, a little more expense....Go for it! It’s worth
it!
2 pounds raw shrimp in shells
3 quarts water
3 lemon slices
3 bay leaves
1 teaspoon K’s Cajun Seasoning (or salt and pepper)
1/2
cup vegetable oil
2/3 cup flour
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1 (14-ounce) can tomatoes, chopped
3 (10-ounce) packages frozen cut okra
2 teaspoons minced garlic
2 tablespoons
each: chopped parsley, Tabasco, Worcestershire
11/2 teaspoons each: salt, black pepper, dried basil
2 cups cooked
chicken, torn into bite-size pieces
4 crabs with claws, cleaned and quartered (or 12 ounces picked crabmeat)
12
- 16 oysters with liquid
Filé
Chopped green onions
Boil shrimp in water with lemon, bay leaves,
and seasoning. Boil 1 minute, then remove shrimp to platter to cool. Discard lemon and bay leaves; reserve stock.
Make roux by browning flour and oil. Add roux to stockpot along with remaining ingredients except seafood, filé,
and green onions; simmer 30 minutes.
Peel
shrimp and add to stock with other seafood. Cook gently about 20 - 30 minutes. Serve over rice and pass the filé
and green onions. Serves 12 - 15 impressively.
Little Gumbo Book
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Includes Louisiana's Best Restaurant
Recipes, Little New Orleans Cookbook, and the Little Gumbo Book--plus a FREE Recipe Hall of Fame Dessert Cookbook.
_____________________________________________________________________________
Seduction Cake
1
(6-ounce) package semisweet chocolate chips
3/4 cup chopped pecans
1 (181/4-ounce) box chocolate butter cake mix
4 eggs
1/2 cup oil
1 teaspoon vanilla extract
1 (31/2-ounce) box instant chocolate pudding
1 (8-ounce)
carton sour cream
Coat chocolate chips and pecans in a spoon or two of dry cake mix. Mix remaining
ingredients together and fold in chocolate chips and pecans. Pour into a greased and floured Bundt or tube pan.
Bake at 350° for 50 minutes. Serves 15.
Recipe Hall of Fame Dessert Cookbook
Get all 4 February Special cookbooks for Only $25.00
Includes Louisiana's Best Restaurant
Recipes, Little New Orleans Cookbook, and the Little Gumbo Book--plus a FREE Recipe Hall of Fame Dessert Cookbook.
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