I was talking with one of the kindest, most fabulous ladies I know following a committee meeting for a fundraiser we were both working on. She shared her idea of donating a Kids Cajun Cooking Class to the auction – and I loved the concept and immediately offered to partner with her.
After a couple of gatherings over coffee, we determined I would host, provide drinks, appetizers and desserts, and my sweet friend would guide our guests through the art of making gumbo, have aprons customized and create gift bags for the recipients of the auction item.
1 ounce fresh lime juice
1 ounce dark rum
1 ounce light rum
4 ounces passion fruit nectar
2 ounces pineapple juice
Shake ingredients with ice, then strain into a glass filled with ice cubes.
Recipe adapted from allrecipes, February/March 2015
FRENCH QUARTER CHEESE SPREAD
1 package (8-ounces) cream cheese, softened
1 tablespoon finely chopped onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toasted
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.
In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4 to 5 minutes or until sugar is dissolved. Remove from the heat, stir in pecans.
Cool slightly. Spoon over cheese mixture.
FOR THE REMOULADE SAUCE
1 tablespoon white wine vinegar
1 tablespoon prepared yellow mustard
2 tablespoons Creole mustard
2 teaspoons tomato paste
1 garlic clove
dash of tabasco sauce
juice from half a lemon
1/4 teaspoon paprika
1/2 cup vegetable oil
3 tablespoons chopped green onions
3 tablespoons chopped celery
2 tablespoons chopped fresh parsley
FOR THE SHRIMP
1/3 cup salt
1 tablespoon cayenne pepper
2 tablespoons whole black peppercorns
1 lemon, cut in quarters
1 garlic clove
4 bay leaves
1 onion, diced
1 1/2 pounds large shrimp
MAKE THE REMOULADE SAUCE
In a food processor, combine the vinegar, yellow mustard, Creole mustard, tomato paste, garlic, tabasco, lemon juice, egg and paprika. Pulse to mix. Slowly add the oil in a steady stream. Add the green onions, celery, parsley, and salt to taste. Pulse briefly to combine. Chill.
MAKE THE SHRIMP
In a 6 quart pan, combine 1 gallon of water with 1/4 cup of the salt, the cayenne, peppercorns, lemon, garlic, bay leaves and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they just barely turn pink, about 3 minutes. Remove shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain. Serve shrimp with the Remoulade Sauce.
Recipe adapted from Fine Cooking, Spring 2008
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk
1/2 cup sugar
18 ounces white chocolate, coarsely chopped
7 egg yolks
1/2 cup fresh raspberries
Heat oven to 275F. Arrange bread cubes on a baking sheet. Bake until light golden and dry, about 10 minutes. Cool completely. Increase oven temperature to 350F.
Combine 3 cups cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Sprinkle with raspberries. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
Transfer pudding to rack and cool slightly.
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces of white chocolate and stir until melted and smooth.
Serve pudding warm with white chocolate sauce.
Recipe adapted from Epicurious
FOR THE BROWNIES
2 sticks unsalted butter, cut into cubes
8 ounces chocolate, coarsely chopped
1 1/2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/4 cup cocoa nibs
FOR THE GANACHE
1 cup cream
1 stick unsalted butter, cut into cubes
1/3 cup sugar
1/4 teaspoon salt
16 ounces chocolate, chopped
1/4 cup hot chicory coffee
1 teaspoon vanilla extract
Heat oven to 350F. Grease a 9-by13-inch baking pan and line with parchment.
TO MAKE BROWNIES
Melt butter and chocolate, stir until smooth. Add sugar, salt and vanilla and stir until completely combined. Add the eggs one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs.
Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. Remove from the oven and let cool.
TO MAKE GANACHE
Combine the cream, butter, sugar and salt in a saucepan, set over low heat and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is smooth.
Remove from the heat, add the coffee and vanilla and stir until smooth. The ganache will thicken as it cools.
To finish the brownies, pour the thickened ganache over the brownies, spreading evenly into a thick layer on top. Let the brownies stand until the ganache is completely set. Remove brownies from pan and cut into squares.
Recipe adapted from Bake The Book
PECAN PRALINE BITES
1 egg, lightly beaten
1 cup dark brown sugar
1/2 cup flour
1 cup pecans, chopped
1/2 to 3/4 cup unsalted butter, melted
Heat oven to 350F. Line a mini muffin pan with paper liners. Mix egg, sugar, flour and pecans together in a bowl. Slowly add in melted butter until the batter is not able to absorb any more. You may have butter left over – the batter will be wet but still thick and look like dough, not runny. Pipe into prepared pan, filling each cup 3/4. Bake for 15 to 20 minutes. Cool completely.
Recipe adapted from Langlois