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Tag Archives: Louisiana

HURRICANE and FRENCH QUARTER CHEESE SPREAD and SHRIMP REMOULADE and WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE and CREOLE BROWNIES and PECAN PRALINE BITES

02 Friday Sep 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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appetizer, Cajun, cocktail, Cooking Class, Dessert, easy, fun, fundraiser, Louisiana, Marion, menu

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.

marion - cooking class

HURRICANE

hurricane

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.

Enjoy!

Recipe adapted from allrecipes, February/March 2015

allrecipes.com/

FRENCH QUARTER CHEESE SPREAD

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.

Enjoy!

SHRIMP REMOULADE

shrimp remoulade

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 egg

1/4 teaspoon paprika

1/2 cup vegetable oil

3 tablespoons chopped green onions

3 tablespoons chopped celery

2 tablespoons chopped fresh parsley

salt

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.

Enjoy!

Recipe adapted from Fine Cooking, Spring 2008

www.finecooking.com/

WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

white chocolate bread pudding

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

2 eggs

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.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com/

CREOLE BROWNIES

creole brownie

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

4 eggs

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.

Enjoy!

Recipe adapted from Bake The Book

http://sweets.seriouseats.com/2013/01/bake-the-book-creole-brownies.html

PECAN PRALINE BITES

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.

Enjoy!

Recipe adapted from Langlois

https://www.langloisnola.com

 

NEW ORLEANS, LOUISIANA

11 Tuesday Aug 2015

Posted by Ceri Wilkin in Travel Tuesday

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Coquette, Louisiana, New Orleans, Square, The Tasting Room

My husband and I were fortunate and thankful to have a night in New Orleans, right after Thanksgiving and right before his High School reunion. We diverged slightly from our yearly tradition at Fairfield Bay, leaving after our family Thanksgiving dinner and driving past the lines already in place for Black Friday sales, to spend the evening at home.

Early the next morning, our wonderful sitter arrived, and before our kids were even awake, my husband and I started our journey toward Louisiana. Stopping in Mississippi for lunch, we made it to the Lower Garden District in New Orleans in time for dinner, and discovered many fabulous restaurants I hadn’t realized were in this vibrant city, making for a sensationally delicious evening.

preparing dinner 2

– watching food being prepared from behind the bar at Square

apple radish salad

– Apple Radish Salad with sour apple puree, roasted radish, lemon grass lotus crisp, black brioche croutons and meyer lemon thyme vinaigrette

fois gras– Terrine of Foie Gras with persimmon glaze, chrysanthemum and grapefruit shallot jam

After this absolutely incredible experience, we walked down to The Tasting Room, an intimate and inviting wine lounge, where we enjoyed a glass of wine and a lovely cheese board.

the tasting room

– outside The Tasting Room, on Magazine Street in New Orleans

cheese board– the lovely wine, and cheese board we shared at The Tasting Room

A little further down the street we found Coquette, another astoundingly creative establishment.

farro piccolo– Farro Piccolo, hogs head, duck liver, frisee, shiitakes

smoked pork gumbo– Smoked Pork Gumbo, soft boiled egg, crispy pig ear

TRAVEL TUESDAY – OAK ALLEY PLANTATION, VACHERIE, LOUISIANA

04 Tuesday Aug 2015

Posted by Ceri Wilkin in Travel Tuesday

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informative, Louisiana, Oak Alley, Plantation Home, Vacherie

This summer we had the opportunity to visit Oak Alley Plantation, in the Vacherie community, St. James Parish, Louisiana. After driving through severe but majestic rain storms, we stopped at this fascinating Greek Revival mansion completed in 1839, and its extensive environs.

the incredible allee at Oak Alley Plantation

the incredible allee at Oak Alley Plantation

We walked the grounds and examined the educational exhibit, “Slavery at Oak Alley”, which covers the history of slavery at Oak Alley Plantation. It was built when the sugar industry was flourishing, but following the Civil War, it was no longer economically viable, and the owner, Marie Therese Josephine Celina Pille Roman, nearly bankrupted the estate with her spending.

We then sat down to a leisurely lunch in the restaurant, which serves cajun and creole cuisine, before taking an interesting and informative tour of the home.

the boys at Oak Alley Plantation

the boys at Oak Alley Plantation

 

TRAVEL TUESDAY – NEW ORLEANS, LOUISIANA

21 Tuesday Jul 2015

Posted by Ceri Wilkin in Travel Tuesday

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Columns Hotel, Louisiana, New Orleans, Sucre

After spending many wonderful occasions, savoring the jazz brunch, or delighting in an evening cocktail on the grand and gracious front porch of the Columns hotel, I definitely wanted to share the experience with my Aunt. We floated our way through a first floor tour of this majestic Garden District hotel, catching a glimpse of the extraordinary sunburst stained glass skylight cleverly situated above the sweeping staircase.

the gorgeous Columns Hotel

the gorgeous Columns Hotel, built in 1803

a glimpse of garden

a glimpse of the lovely garden

mimosas on the elegant and welcoming front porch

mimosas on the elegant and welcoming front porch

We then sampled the gorgeous and delicious confections at Sucre, an Uptown sweet boutique that is truly stunning.

the incredible array of truffles at Sucre

the incredible array of truffles at Sucre

gorgeous sweets at Sucre

gorgeous sweets at Sucre

CREOLE SHRIMP WITH CHEDDAR GRITS

12 Tuesday Feb 2013

Posted by Ceri Wilkin in Uncategorized

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cheddar, creole, grits, Louisiana, Mardi Gras, shrimp

Mardi Gras seems to have arrived earlier than usual this year.
Thankfully I am always in the mood for Louisiana fare, and joyfully found and fixed this Southern recipe.
In my experience, Creole (of French, African and Spanish Heritage http://en.wikipedia.org/wiki/Shrimp_Creole) dishes are usually tomato based, but interestingly, this one was not. It did, however, have the perfect amount of spice, and paired beautifully with the cheesy, creamy grits.
In years past, we have been fortunate to celebrate Mardi Gras in Louisiana, always a very fun time. But as I no longer live there, and my husband no longer rides in a parade, we have stayed close to home the last few years.

CREOLE SHRIMP WITH CHEDDAR GRITS

3 tablespoons butter, divided
6 tablespoons green onions, thinly sliced, divided
3 teaspoons minced garlic, divided
1 (12 ounce) bottle Hefeweizen beer
3/4 cup Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon herbes de Provence
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 cup green bell pepper, cored and diced
1/4 cup red bell pepper, cored and diced
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup heavy cream
2 teaspoons lemon juice
Cheddar grits for serving (recipe follows)

Melt 1 tablespoon of butter in a small saucepan. Add 2 tablespoons green onion and 1 teaspoon garlic and cook over low heat until softened, about 3 minutes. Add beer and Worcestershire sauce and increase heat to medium-high. Boil to reduce sauce to 1 cup, 15 to 20 minutes. Remove from heat.
In a small bowl, combine cumin, herbes de Provence, salt, cayenne pepper, paprika, and ground black pepper. Set aside.
In a large saute pan, heat oil until shimmering. Add remaining 4 tablespoons of green onion, remaining 2 teaspoons of garlic and green and red bell pepper. Sprinkle with spice mixture and saute until vegetables have softened, about 5 minutes. Add shrimp and sear on one side, about 1 minute. Flip shrimp and add reserved sauce, remaining 2 tablespoons butter, and cream and bring to a simmer, stirring to coat with sauce. Remove from heat, stir in lemon juice and serve over Cheddar Grits.

CHEDDAR GRITS

3/4 cups quick-cooking grits
2 tablespoons heavy cream
2 tablespoons butter
3/4 cup grated sharp white cheddar cheese
1 1/2 teaspoons salt
pinch of white pepper

Bring 3 cups of water to a boil. Whisk in grits, lower heat to simmer, and cover, stirring occasionally, 4 to 6 minutes or until thickened. Stir in cream, butter, cheese, salt, and pepper.
Enjoy!

Recipe adapted from Oprah Magazine, June 2012
www.oprah.com/food/Creole-Shrimp-Recipe_1

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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