Cherries Jubilee

This recipe which was proportedly made for Queen Victoria is quite fun to make. (Not to mention thrilling) It is flambeed then served over bowels of vanilla ice cream.  Yum!
  Prep time: 10 minutes  Cooking time: 10 minutes
  (Serves: 6)                                                    

Yum!

Ingredients:
1 pint Bing Cherries (Pitted)
1/2 teaspoon Corn Starch
1/4 cup Water
2 ounce (fluid) Kirsch
Directions:
Pour juice from cherries into the top pan or blazer of a
chafing dish. Place the pan directly over the flame and bring juice to a boil.

flambe

Thicken juice with corn starch dissolved in water; add cherries. Stir mixture until heated through. Pour Kirsch over cherries and ignite. Serve the flaming cherries and sauce over bowls of vanilla ice cream.

Carrot Beignets

Carrots can be a sweet and delicious addition to Beignets. With a hint of vanilla, cinnamon, and sugar which blends with carrots.      

Someone had fun with design

Prep time: 15 minutes
Cooking time: 10 minutes  
(Serves: 5)
Ingredients
5 pound Carrots                                                  
4 Whole Eggs
3 tablespoon Vanilla extract
6 cup Sugar
1 teaspoon Cinnamon
7 cup Selfrising Flour
DirectionsI:
Cut the carrots into small chunks.
In a pot, boil the carrots until they are tender.

Mash the carrots in a large bowl.
Add eggs, vanilla, sugar, and cinnamon; beat well.
Add flour and blend until a soft dough forms.
Add a little more flour if necessary.
Drop by tablespoonful into hot oil set at a consistent 350 degrees.
Fry until golden on both sides

inside view

Creole Meringue Kisses

I remember make meringue kisses with my mother as a child. They are a much loved candy in the South. These are made with vanilla and pecans and are so decadent 'tis a challenge to eat just one. I think they were called Creole Meringue 'cause we were in New Orleans? Other recipes seem to be he same.

drop style

Prep time: 15 minutes   Cooking time: 120 minutes   Serves: 36
Ingredients:
3 Egg Whites
6 tablespoon Sugar
1 teaspoon Vanilla extract
2 tablespoon Pecans (Chopped)
Directions:
1: In a bowl (make sure it’s clean) beat whites until stiff peaks form and you can turn the bowl upside down; add sugar by adding one tablespoon at a time (beating after each)
2: Add vanilla and pecans.
3: Cover cookie sheet with waxed paper or baking powder. Now I use parchment paper (here's a trick place a dab of meringue in the corners press paper on top it hold it flat)
4: Drop a tablespoon of mixture onto paper, 1 inches apart.
5: Dry out in 200-250 degrees oven until firm.
6: Let cool completely. (approximately 2 hours)

made w/ star point

                       

Beignets or Croquesignoles (an old French word)

A favorite of mine from New Orleans, beignets are the perfect. (light and airy with a hint of sugar)  I was more often that not
wearing something dark and would be covered with powdered sugar.
Prep time: 5 minutes   Cooking time: 15 minutes   Serves: 30
Ingredients: 
2 cup selfrising flour  
2 tablespoon Sugar              
1 teaspoon Salt
1 Whole Eggs
1 1/4 cup milk
1 cup Oil
3 cup confectioners sugar  


                                               
                                                 

Directions:
In a bowl, blend dry ingredients.
In another bowl, blend egg and milk add to dry mixture.
Beat to a thick batter.
Drop by tablespoonful into oil heated to 375 degrees.
Deep fry until golden brown.
Drain on absorbent paper.
                                                    Sprinkle with confectioners sugar

Boiled Custard

Sitting here in what I refer to as Yankeeland after the most recent snow storm I'm brought to mind of this way to warm the soul. This is a terrific winter beverage smooth and creamy perfect for sipping.  One can also substitute rum or almond flavoring for the vanilla extract. Rember when you'd drink melted vanilla ice cream, boiled custard is kinda like that.

                             Prep time: 4 minutes   Cooking time: 60 minutes   Serves: 8    

 
Ingredients:
1 quart Milk
4 cup Egg Yolks (Beaten)
1/2 cup Sugar
2 tablespoon allpurpose flour
1 teaspoon Vanilla extract
Directions:
1: In a 2 quart saucepan, scald milk.
2: In another saucepan, combine yolks, sugar, flour, and 1 cup of hot milk.
3: Mix well.
4: Slowly add remaining milk and stir constantly over medium heat 'til thickened. (about 20-25 minutes)
5:Chill overnight.

Pickled Shrimp with Satsuma

Serves 8-10  Time 25 Min

In this recipe satsuma (one of the sweetest citruses about the size of mandarins is a fruit I was accustom to as a child) brightens this shrimp recipe. A bit of history here the fruit that originates from Japan is known as the unshu mikan. It brought to Florida in 1878 by the Jesuits from Asia to New Spain in the 18th century for their plantation. (upriver from New Orleans)

A street in New Orleans called Rue Des Orangers was the original  Jesuit grove later re-located farther south in Plaquemines parish in Louisiana. (protection from harmful frosts) The fruit usually seedless with it's thin skin and large oil glands is easily peeled. Something unusual about the skin, it can be green when satsumas are ripe.  I thought this cool as child I also loved the scent left on my hands)

 Ingredients:

3 lb. shell-on medium shrimp

2⁄3 cup fresh lemon juice                

1⁄2 cup extra-virgin olive oil            

1⁄4 cup white wine vinegar

1⁄4 cup finely chopped parsley

1⁄2 tsp. celery seed

1⁄2 tsp. red chile flakes

1⁄4 tsp. ground allspice

4 bay leaves

3 satsumas (or tangerines cut crosswise into 1⁄4-inch slices)

3 cloves garlic, minced

1⁄2 medium red onion, thinly sliced lengthwise

Kosher salt

                                                 Instructions:

Bring a large saucepan of water to a boil and then reduce the heat to maintain a simmer. Add the shrimp, bring the water back to a boil, and cook until they turn bright orange and are done, about 2 minutes. Drain the shrimp and let cool to room temperature. Peel and discard the shells and legs from the shrimp, leaving their tails attached.
In a large bowl, mix the peeled shrimp with the remaining ingredients, except the salt, and toss until evenly combined. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Stir the shrimp and season with salt before serving.

Fried Okra with Green Onion Aioli

This a recipe I picked up from NOLA Fried Okra which is sometimes called Southern popcorn, as it is addictive when eating it (you just can’t stop) It was served w/Green Onion Aioli,

Star with 1 lb Fresh Okra, trim both ends cut into 1/2 inch pieces

Egg wash:
3 Egg Yolks
3/4 Cup Buttermilk or whole milk
2 Tbsp Hot sauce
2 Tbsp Kosher salt
1 tsp Cayenne

Breading:                            

1/2 Cup White Corn Meal
1/2 Cup Corn Flour
2 Tbsp Kosher salt 1 tsp Cayenne
1 Tbsp Garlic Powder

Heat the oil to 360 degrees F.

Whisk together the egg yolks, milk, hot sauce, salt, and Cayenne. Place the cut Okra into the egg wash, mixing it up a bit to cover. Let stand 15 minutes.

While letting stand combine cornmeal, flour, w/seasonings in a brown paper bag shake well. (that's the way I was taught to coat anything) Take okra out of the wash and drop in the bag (shaking well) Do in stages making certain coating is even. Fry in small batches 'til golden brown (this is to prevent overcrowding the pan resulting in making the okra greasy) drain on a paper towels or paper bags Season with salt as soon as you take from grease/oil.

Green Onion Aioli Recipe:                  

 4 Tbsp Sliced Green Onions                

1 Tbsp minced Garlic                  
1 egg
2 tsp Lemon juice
1/2 tsp Kosher salt
1 pinch Cayenne
1/2 Cup Vegetable Oil

Combine the green onions garlic egg lemon juice, and salt in  a food processor. Puree well 'til mixture is green. With motor running on low speed slowly drizzle in the oil thickening  the mixture

.