Funny Talented Dancing Traffic Cop

From Denny: You are going to enjoy this talented guy. He finds ways to chase away the boredom of the job - and stays in shape doing it!

This video comes from CBS Sunday Morning show. They had profiled the Rhode Island, USA, traffic officer back last summer. CBS followed up with comedian Mo Rocca interviewing him this past Christmas season.

Here I am in February - and still laughing!



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Funny Best of the Week Political Cartoons 27 Feb 2010

From Denny: Every week I collect the best political cartoons and roll them into one funny post. To best enjoy them on a wider blog template that displays well, go here:

Funny Political Cartoons: Political Olympics, Broken Government, Lampooning Toyota - 27 Feb 2010

See Cartoons by Cartoon by David Fitzsimmons - Courtesy of Politicalcartoons.com - Email this Cartoon

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New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail

From Denny: Can I tell you there were so many network specials on Mardi Gras this year I'm still trying to catch up on their offerings? CBS brought in Marian Cairns from Southern Living Magazine, a favorite read at our house. What I like about this video is Cairns introduces people to Cajun food by explaining the differences among the recipes and properly defines and demonstrates the terms used.

If you have yet to visit New Orleans, this is your chance to familiarize yourself with some of the foods and try making them at home. This kind of comfort food is perfect for the cold weather we are experiencing across the country.

Though Mardi Gras is enjoyed in several places in the world like France and Spain, well, no one is as crazy as we are in New Orleans, Louisiana! Tourists come from all over the world just to experience the wild atmosphere and take in some tummy warming Cajun and Creole good food.

This year the festivities were kicked off early with the Cinderella football team, the New Orleans Saints, winning the Super Bowl. They partied and danced in the French Quarter as soon as the win was announced. The French Quarter is the gathering place for events much like St. Peter's Square is for the citizens of Rome, Italy where they gather.

Normal Mardi Gras is a week of festivities that ends at midnight on Fat Tuesday. Then Ash Wednesday begins the Lenten season of dialing back on the excess and frivolity, exchanging partying for sacrifice and sobriety. South Louisiana is predominantly Catholic while the northern half of the state is Protestant Baptist. New Orleans has clung to its European culture, still celebrating 300 years later after they arrived in the 1700's.

Just know, like here in Louisiana, feel free to substitute when you can't get an ingredient. We use shrimp for etoufee when we it isn't crawfish season. We make chicken and sausage gumbo all year long, even in the heat of summer as it is an economical dish. We make jambalaya like other people make hamburgers: often! :)


Marian Cairns New Orleans food tradition tutorial:

Jambalaya: is a one-pot sausage and seafood stew; kind of a jazzed-up Louisiana take on paella.

Jambalaya and Gumbo are cousins. The difference is that, in jambalaya, the rice is cooked into the recipe and gumbo, which is more like a stew, is served over rice. Jambalaya can be made with or without tomatoes; Cairns' recipe uses tomatoes.

Étoufée is a richer, saucier recipe that starts with the a roux Every Louisiana cook knows first you make a roux. Roux is used to thicken everything - it's the foundation of all of the classic mother sauces, a 50/50 combo of flour and oil or butter. The key is to stir it - it goes from blonde to chocolate, and the darker it gets, the more flavor it imparts it the recipe. Étoufée traditionally includes shrimp, crawfish, lump crab meat, and is served over rice. You can dip your bread in it if you like. (Denny: That's practically a religion around here!)

Sazerac cocktail: Most people think of the Hurricane when they think of Mardi Gras, but in fact, the official drink of New Orleans is the Sazerac. Legend has it that the Sazerac was New Orleans' first cocktail (in fact in 2008, an amendment was passed making it the official cocktail of the city). Classic ingredients are Peychaud's Bitters, Herbsaint (an anise flavored, absinthe substitute), and rye whiskey (which is distilled from rye grain) - it has a rich flavor that's similar to Bourbon (but Bourbon is distilled with AT LEAST 51 percent corn).

And for dessert, Cairns had the traditional King Cake. There's a little "baby" baked into the cake and, tradition has it, whoever gets the baby is responsible for hosting the party next year. (Denny: I have recipes for King Cake on this blog, just do a search at the top of the page as it's set up to search inside the blog better than other search engines.)

Cajun as opposed to Creole (This often confuses people)

These culinary cousins are all about traditional Louisiana cooking.

Cajun is thought of as more "country" cooking, while Creole encompasses a more refined "city" food though, today, both borrow from each other and blur the lines into one giant "gumbo pot" that creates our country's richest and most diverse regional cuisine.

Creole traditionally refers to a more sophisticated melding of French, Spanish, African, and Caribbean influences (i.e. crab meat, richer more refined sauces), while Cajun, which also draws heavily on French and Spanish influences, includes cooking traditions from the rural communities west and south of New Orleans, folks who were, in many cases, living off the land (i.e. crawfish, Tasso ham which is similar to Italian prosciutto).

The beauty is, gumbo, jambalaya, and étoufée, can fall into both categories since, over the years, they all borrowed from one another (i.e. crawfish in the étoufée instead of crab meat; jambalaya with tomatoes is more Creole, while jambalaya without tomatoes is more Cajun.)


Recipes Featured:

Chicken and Sausage Gumbo
Crawfish Etoufee
Jambalaya
Sazerac Cocktail



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Chicken-and-Sausage Gumbo

Yields: 4 to 6 servings

Prep: 55 min.
Cook: 3 hrs.

Ingredients:

1 pound andouille sausage, cut into 1/4-inch-thick slices (Andouille is smokey and spicy)
4 skinned bone-in chicken breasts
Vegetable oil
3/4 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice
Garnish: chopped green onions

Directions:

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
Add enough oil to drippings in Dutch oven to measure 1/2 cup.

Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.







Jambalaya

Yields: 6 to 8 servings

Ingredients:

1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 cups uncooked rice
1 (32-ounce) container chicken broth
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Cajun seasoning
1 teaspoon hot sauce
1 pound unpeeled medium-size fresh shrimp
3 tablespoons chopped green onions

Directions:

Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender.

Add garlic, and sauté 1 more minute.

Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.

Peel shrimp, and devein, if desired.

Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.







Crawfish Étouffée

Yields: 4 to 6 servings

Prep: 35 min.
Cook: 22 min.

Ingredients:

1/4 cup butter
2 tablespoons olive oil
1/3 cup all-purpose flour
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
2 teaspoons Cajun seasoning
1/2 teaspoon ground red pepper
1 (14-oz.) can low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice

Directions:

1. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.

2. Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.

3. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.

*2 lb. frozen cooked crawfish tails, thawed and drained, may be substituted for fresh.







Sazerac Cocktail

Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.

Yield: Makes 1 serving

Ingredients:

1 cup sugar
1 cup water
Ice cubes
1/4 cup rye whiskey or bourbon
1/4 teaspoon bitters
1/4 teaspoon anise liqueur
Lemon rind twist

Directions:

Cook 1 cup sugar and 1 cup water in a small saucepan over medium-high heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.

Pack a 3 1/2-ounce cocktail glass with ice cubes, and set glass aside.

Combine whiskey, bitters, sugar syrup, and a few ice cubes in a cocktail shaker; stir to chill.

Discard ice cubes in cocktail glass. Coat inside of glass with liqueur, shaking out excess liqueur. (For stronger licorice flavor, leave excess liqueur in glass.) Rub lemon rind over rim of glass, and discard rind.

Strain whiskey mixture into prepared glass. Serve drink immediately.

Note: For testing purposes only, we used Jim Beam Straight Rye Whiskey, Peychaud's Bitters, and Herbsaint anise liqueur. Rye whiskey is distilled from rye grain instead of wheat and barley, giving it a smooth, rich flavor similar to that of bourbon.


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Warm Soups 4 Cold Rainy or Snowy Days

From Denny: It's been raining all day and cold, cold, cold - and we have it good in south Louisiana! My relatives in the Northeast have just received another late winter's gift of a new blanket of deep snow. I've been chilly all day.

The pilot light on the hot water heater went out late last night so we woke up to cold water. Not to fear; McGiver was here. I just so happened to remember those electric teapots from my time in Europe, so picked one up here. Not a bad fix in an unexpected emergency. During the hurricane season when we lost power for days, our neighbors figured out we had coffee and started knocking on the door in the morning. Yep, we have a low tech mechanical French Press. I try to always have a back up plan.

While I was exploring the CBS site most of the afternoon today I found these good - no awesome! - soup recipes. I'm a huge fan of really good quality substantial soups and stews so these caught my eye. Katie Lee is also a friendly person who just chats you right up through the camera, bringing these recipes up off the page and practically into your mouth to taste! :) What is great about her too is that she is always thinking of ways to update traditional recipes with an interesting flavorful twist. Now she's speaking my name!



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Roasted Tomato Soup

From Katie Lee: Tomato soup is a classic, but it's difficult to get good tomatoes in the winter to make this soup homemade. We are going to roast our tomatoes first to bring out all of their natural sweetness and make them more flavorful, which will give us that luxurious, "right off the vine" tomato taste in soup. We put it in a pot and add chicken broth to it and season and then you puree it with the immersion blender.

We will puree this soup by using the immersion blender (a hand blender). You eyeball it and it should take about 5 minutes.

Cook Time: 3 hours
Serves: 4

Ingredients:

2 1/2 pounds ripe tomatoes, cut in half, seeded, and cored
1 medium onion, peeled and cut into eight equal slices
2 garlic cloves
5 sprigs fresh thyme
2 tablespoons olive oil
2 bay leaves
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream (optional)

Directions:

From Katie Lee: I used to always buy canned tomato soup, figuring that making homemade took too much time and effort. Then, my mom passed on this recipe to me. Not only is making homemade tomato soup easy, but it tastes worlds better than its processed counterpart. Roasting the tomatoes makes them even sweeter. If you like your tomato soup creamy, add the heavy cream, or if you are a purist just leave it out.

Preheat oven to 300 degrees F.

Place the tomatoes, onion, garlic, and thyme on a parchment or foil-lined baking sheet. Drizzle with olive oil and toss to coat. Roast in oven for two hours.

Let tomatoes cool to touch. Remove peels, tear into bite-size pieces, and transfer to a stockpot with roasted onion, garlic, and thyme. Add chicken broth and bay leaves. Bring to a boil and then reduce heat to a simmer and cook uncovered for 40 minutes. Remove thyme sprigs and bay leaves and season with salt and pepper. Use an immersion blender or transfer to a blender and blend until smooth and creamy. Return the soup to the pot and stir in heavy cream. Simmer for 10 more minutes and serve.





Asian Chicken Noodle Soup

From Katie Lee: While on a girls’ trip on my friend Wendi’s boat, I had an Asian-style chicken noodle soup. I came home and tried to copy it, but I couldn't quite get the flavors right. After a few attempts, I finally mastered it and came up with this recipe. I like it spicy, so I serve extra chili sauce on the side.

Ingredients:

1 tablespoon vegetable oil
1/2 medium onion, minced
1 garlic clove, thinly sliced
1 tablespoon freshly grated ginger
6 cups chicken broth
3 stalks lemongrass, the bottom 3 inches only, each stalk cut into three 1-inch pieces
1 teaspoon chili sauce
Juice of 1 lime (about 2 tablespoons)
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 chicken breasts, pounded and thinly sliced
2 cups Napa cabbage, thinly sliced
1 cup carrots, peeled and shredded
1 cup red bell pepper, thinly sliced
1 3- to 4-ounce pack rice noodles, prepared to package instructions
Cilantro, mint, scallions, bean sprouts, for garnish

Directions:

In a large stockpot over medium heat, heat oil and add onions, garlic, and ginger. Saute until onions are translucent, about 7 to 8 minutes. Add chicken broth, lemongrass, chili sauce, lime juice, soy sauce, and sesame oil. Simmer for 10 minutes. Increase heat to a low boil, add chicken breasts and cook about 5 minutes. Add cabbage, carrots, and red pepper and simmer an additional 2 to 3 minutes.

Divide rice noodles among bowls and ladle chicken soup into each bowl. Garnish with cilantro, mint, scallions, and bean sprouts and serve with additional chili sauce, if desired.





Roasted Carrot and Ginger Soup

From Katie Lee: High in antioxidants and vitamin A, this tasty and healthy soup is a standby at my house. Roast the carrots first to make them really sweet, then puree with ginger and stock. This soup freezes really well, so you can make a big batch and enjoy leftovers another night.

Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4 to 6

Ingredients:

4 cups carrots (about 1 1/2 pounds), peeled and cut in large dice
1 tablespoon olive oil, plus 1 tablespoon
1 tablespoon unsalted butter
1 onion, diced
1 tablespoon fresh ginger, finely minced
2 bay leaves
4 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain yogurt
Fresh parsley, minced, for garnish

Directions:

Roasting carrots brings out all of their sweetness. For this soup, I added some ginger for a spicy contrast and the bay leaves and worcestshire sauce makes a rich backdrop of flavor. By using plain yogurt instead of heavy cream, it still has a creamy texture without all of the fat.

Preheat oven to 400 degrees F.

Toss the carrots with the one tablespoon olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast until fork tender, about 20 minutes.

Meanwhile, in a stock pot or Dutch oven, heat the remaining one tablespoon olive oil and butter over medium-high heat and sauté onions, ginger, and bay leaves until onions are translucent, about 5 minutes. Add chicken broth, lemon juice, Worcestershire, salt, and pepper and bring to a low boil. Add carrots, reduce to a simmer and cook about 10 minutes. Remove bay leaves. Use an immersion blender or transfer to a blender and blend in batches until creamy. Add yogurt and blend to combine. Serve garnished with fresh parsley.





Wild Mushroom Soup

From Katie Lee: If you love creamy soups, this will be your favorite. Choose your favorite assortment of wild mushrooms to customize to your own taste. Super easy and incredibly rich in flavor. I also like serving this soup as an hors d'oeuvre at parties by spooning it into an espresso cup and topping it with a dollop of creme fraiche and a sprinkling of chives.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 12 - 14

Ingredients:

2 tablespoons (1/4 stick) unsalted butter
1 yellow onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups finely diced mixed wild mushrooms
2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 cups vegetable broth
1 cup heavy cream
Crème fraîche and minced flat leaf parsley, for garnish

Directions:

In a Dutch oven over medium heat, melt the butter. Add the onion, garlic, and bay leaf. Cook until the onions are translucent, about 10 minutes. Add the mushrooms and cook until tender and any moisture has evaporated.

Stir in the flour, salt, and pepper and cook 2 to 3 minutes. Add the vegetable broth and bring to a low boil. Reduce the heat to a simmer, cover, and cook 20 minutes. Stir in the cream and cook an additional 10 minutes, stirring often. Serve in espresso cups garnished with crème fraîche and parsley.





Grilled Chipotle Three-Cheese Sandwich

Prep Time: 15 minutes
Cook Time: 6 to 8 minutes
Serves: 4 to 6

Ingredients:

1 7-ounce jar chipotle peppers in adobo sauce (I like La Costena brand.)
1/4 cup olive oil
12 slices of Monterey Jack cheese
12 slices of Swiss cheese
12 slices of cheddar cheese
2 Roma tomatoes, sliced
1/2 red onion, very thinly sliced
12 slices of sourdough bread (thickly sliced if possible)
3/4 cup butter (1 1/2 sticks), softened

Directions:

From Katie Lee: When I was in college, I worked in a great little restaurant called Kona Bistro. Employees ate for free and after a long shift, I always had this sandwich. Be careful, the chipotle puree is spicy!

Place the chipotle peppers and the sauce in a food processor or a blender and puree until smooth. With the machine running slowly drizzle in the olive oil. Place the chipotle puree in a small bowl and set aside.
Preheat a large, heavy fry pan, grill pan, or griddle to medium heat.

Place the bread slices on a work surface and spread each slice with 1 tablespoon chipotle puree. Layer half the bread slices with two slices of each cheese and a few slices of the tomatoes and onions. Top with the remaining slices of bread, chipotle side down. Spread the top and bottom of each sandwich with the butter.

Grill each sandwich for 3 to 4 minutes on each side until the cheese is completely melted and the bread is golden brown. Slice the sandwiches in half and serve immediately.


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Stop That Cold in Its Tracks: Illness Fighting Foods

From Denny: Want to know some great foods as medicine to deal with life's issues like colds, stomach pains and headaches? Check out this easy to eat and enjoy list!

Colds:

* Mushrooms - boost your immune system. Mushrooms also are considered like a leafy green vegetable and help the liver process toxins easier.

* Salmon - contains high amounts of vitamin D and you need vitamin D to ward off colds.

* Sunflower seeds - contain lots of vitamin E

* Curry spice - helps lower stress levels

* Milk - all that calcium eases muscle aches and pains and soothes you psychologically

* Red bell pepper - high in vitamin C and vitamin A, easy low acid source of vitamin C, the vitamin that lowers and soothes our stress

* Pistachios - loaded with vitamin E, great for lowering cholesterol too, lowers blood pressure and is calming

Headaches:

* Red snapper and salmon - high in Omega 3 fatty acids that are anti-inflammatory. To help fight inflammation - the reason for most diseases like heart disease, diabetes, migraines and asthma.

* Quinoa, an ancient grain, anti-inflammatory full of protein and minerals

* Black beans, anti-inflammatory and aids the liver in digesting toxins better than other beans.

* Cayenne pepper - great anti-inflammatory for lung, sinus and intestional issues, fights cancer too.

Stomach Pain:

* Ginger - proven great for nausea

* Fennel - a digestive aid

* Peppermint oil - a digestive aid

* Fiber - digestive

* Yogurt - helps digest food faster and avoid bloating

* Berries - act like yogurt as ultimate digestive aid


From Fitness Magazine, Pam O'Brien informs us of the focus foods for getting back on our feet when we have been feeling under the weather:

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8 Funny Advice Quotes About Sleeping

Sleeping lion Photo by travlinman43 @ flickr

From Denny: Here's a sampling of the funny quotes about the subject of sleep for you to get a chuckle of the moment. For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.

The best Life advice:

Think in the morning. Act in the noon. Eat in the evening. Sleep in the night. - William Blake

Never work just for money or for power. They won't save your soul or help you sleep at night. - Marian Wright Edelman

Better to sleep with a sober cannibal than a drunken Christian. - Herman Melville




Sleeping boy at the table where sometimes sleep wins out over food Photo by indi.ca @ flickr


Best Interesting Observations:

Laugh and the world laughs with you, snore and you sleep alone. - Anthony Burgess

From time immemorial artistic insights have been revealed to artists in their sleep and in dreams, so that at all times they ardently desired them. – Paracelsus

We are not hypocrites in our sleep. - William Hazlitt

Each day is a little life: every waking and rising a little birth, every fresh morning a little youth, every going to rest and sleep a little death. - Arthur Schopenhauer

There is only one thing people like that is good for them - a good night's sleep. - Edgar Watson Howe


*** For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.

*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this daily posting blog, please subscribe!

16 Funny Blissful Sleepers Photos

Sleeping lion Photo by travlinman43 @ flickr

From Denny: Here's a sampling of the funny quotes about the subject of sleep for you to get a chuckle of the moment. For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.

The best Life advice:

Think in the morning. Act in the noon. Eat in the evening. Sleep in the night. - William Blake

Never work just for money or for power. They won't save your soul or help you sleep at night. - Marian Wright Edelman

Better to sleep with a sober cannibal than a drunken Christian. - Herman Melville




Sleeping boy at the table where sometimes sleep wins out over food Photo by indi.ca @ flickr


Best Interesting Observations:

Laugh and the world laughs with you, snore and you sleep alone. - Anthony Burgess

From time immemorial artistic insights have been revealed to artists in their sleep and in dreams, so that at all times they ardently desired them. – Paracelsus

We are not hypocrites in our sleep. - William Hazlitt

Each day is a little life: every waking and rising a little birth, every fresh morning a little youth, every going to rest and sleep a little death. - Arthur Schopenhauer

There is only one thing people like that is good for them - a good night's sleep. - Edgar Watson Howe


*** For the full huge post of funnies with great photos over at The Social Poets for Cheeky Quote Day, go here.

*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this daily posting blog, please subscribe!

6 Big Easy New Orleans Chef Recipes: Jambalaya, King Cake, Praline Candy

From Denny: There were so many great food stories during Mardi Gras and the Olympics that I couldn't get to them all! What I like about this video is it gives anyone living outside of New Orleans a feel for the culture going on during the Mardi Gras parades. Featured here is the typical food we eat in Louisiana but it is also sold on the streets on the parade route which is pretty cool, especially since most of it is slow food.

King Cake is another favorite enjoyed in Louisiana leading up to Mardi Gras, during and even through the Easter season. It's so popular that hundreds of bakeries and groceries across the state ship it air freight everywhere to hungry displaced Louisianians and other gourmands!



*** To purchase, go here

Chef David Guas is the author of "Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style." Here are his takes on the classic Louisiana recipes: chicken and sausage jambalaya, traditional king cake, pecan pralines candy and New Orleans drinks.

Recipes Featured:

Chicken and sausage jambalaya
King Cake
Pralines
Caramel peanut popcorn
Brandy milk punch
New Orleans Hurricane drink

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Chicken and Sausage Jambalaya

From: Chef David Guas

Serves: 6 to 8

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts, chopped
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 pounds andouille sausage, cut into 1/4-inch thick slices
• 2 each medium onions, chopped
• 1 each large green or red bell pepper
• 1 cup finely chopped green onions, divided
• 1 cup chopped fresh flat-leaf parsley, divided
• 2 cloves garlic, chopped
• 3 cups long grain rice
• 8 cups chicken stock
• 1/2 to 1 teaspoon ground red pepper
• 8-12 sprigs flat-leaf parsley, for garnish

DIRECTIONS

Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken and cook about 5 minutes, or until browned on all sides. Remove from pan and brown remaining chicken. Add sausage and cooked chicken to the Dutch oven. Cook, stirring frequently, for 5 minutes or until browned.

Remove contents of pan with slotted spoon. Add onions, bell pepper, 3/4 cup green onions, and 1/2 cup chopped parsley. Cook, stirring frequently, for 5 minutes. Add garlic and rice and cook, stirring constantly, for 2 minutes on medium high. Add chicken stock, chicken, sausage, remaining salt, and ground red pepper. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, or until rice is tender and all liquid has been absorbed.

Remove from heat and let stand, covered, for 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup chopped parsley. Garnish with sprigs of flat-leaf parsley and serve hot.



King Cake

From: Chef David Guas

Makes: 1 cake, 8-10 servings

INGREDIENTS

For the cake

• 1 (quarter ounce) packet dry-active yeast
• .25 cup warm milk (105°F–115°F or warm to the touch)
• 1 cup plus 6 tablespoons bread flour plus extra for rolling
• 1 tablespoon honey
• .75 cup cake flour
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons sugar
• .50 teaspoon ground cinnamon
• .50 teaspoon vanilla extract
• .25 teaspoon almond extract
• 1 teaspoon salt
• 5 tablespoons unsalted butter, at room temperature
• 1 plastic baby figurine (to hide in the cake), optional

For the egg wash

• 1 large egg
• 1 tablespoon milk

For the icing and decoration

• 2 cups confectioners’sugar, sifted
• 2 tablespoons light corn syrup
• 3 tablespoons milk
• .25 teaspoon vanilla extract
• 3 cups sugar
• Green food coloring
• Gold or yellow food coloring Purple or red and blue food coloring

DIRECTIONS

Whisk the yeast with the warm milk in the bowl of a stand mixer until dissolved. Add the 6 tablespoons of bread flour and the honey and, using the paddle attachment, mix on low speed until fairly smooth (there will still be a few lumps), 30 seconds to 1 minute, scraping the bottom and sides of the bowl as necessary. Cover with plastic wrap and let rise until doubled in volume, about 20 minutes.

Once the dough has doubled, add 3/4 cup of the remaining bread flour, the cake flour, eggs, egg yolk, sugar, cinnamon, vanilla and almond extracts, and salt. Mix on low speed until combined, then switch to a dough hook, increase the speed to medium, and beat until smooth, about 2 minutes.

Increase the speed to medium-high and begin adding 4 tablespoons of the butter 1 tablespoon at a time, mixing well between additions. Continue to knead until the dough forms a slack ball (it will ride the dough hook, be tacky, and not slap the bottom of the bowl, but it should generally come together into a loose mass), 2 to 3 minutes. If the dough doesn’t come together, continue kneading while adding up to 1/4 cup of the reserved bread flour, until it does.

Grease a large bowl with 1/2 tablespoon of the remaining butter and transfer the dough to the bowl, turning it over in the bowl to coat with butter. Cover the bowl with a piece of plastic wrap or damp kitchen towel and place the bowl in a draft-free spot until the dough has doubled in size, about 1 hour.

Line a rimmed baking sheet with parchment paper and grease the parchment paper with the remaining butter. Generously flour your work surface using the remaining 1/4 cup of bread flour (if you used the bread flour in the dough, dust your work surface with more bread flour). Turn the dough out onto the work surface and sprinkle the top with some flour.

Use your hands to press and flatten it into a rectangle. Using a rolling pin, roll the dough into a 1/4-inch-thick strip that is about 24 inches long by about 6 inches wide. Starting with one of the long sides, roll the dough on top of itself, making a long, thin baguette-shaped length.

Pinch the edge to the body of the dough to seal, turn the dough so it lies horizontally on your work surface, and gently roll it on your work surface to even out any bulges and create a somewhat consistent 11/2-inch-wide rope. Bring the two ends of the dough together and pinch them into one another to seal. Carefully transfer the dough oval or circle to the prepared sheet pan. Cover with a piece of plastic wrap or a damp kitchen towel and set in a warm, dry spot to rise until doubled, about 1 hour.

Heat the oven to 375°F. To make the egg wash, whisk the egg and the milk together in a small bowl. Brush the egg wash over the top and sides of the dough, and bake the king cake until golden and cooked through, 25 to 30 minutes. Immediately after removing the cake from the oven, make a small slit in the bottom of the cake and insert the baby figurine (if using). Set on a rack to cool completely.

To make the icing

While the cake cools, make the icing. Whisk the confectioners’ sugar, corn syrup, milk, and vanilla together in the bowl of a stand mixer on low speed until smooth and completely incorporated. Cover the bowl with a damp kitchen towel until you are ready to glaze the cake.

To make the colored sugar, measure 1 cup of the sugar into each of 3 resealable quart-size plastic bags. Add 4 drops of green food coloring to one bag, 4 drops of gold or yellow food coloring to another bag, and 4 drops of purple food coloring to the last bag (if you don’t have purple, make it yourself: measure 2 drops of red and 2 drops of blue food coloring onto a spoon and mix with a cake tester or toothpick until combined). Seal each bag and then vigorously shake to combine the sugar and food coloring.

Spoon the icing over the cooled cake. Immediately after icing, decorate with the tinted sugar. I like to alternate colors every 21/2 inches, but you can also divide the cake into 3 sections and apply one color to each section. Slice and serve immediately or store in a cake box or on a baking sheet placed within a large plastic bag (unscented trash bags work well) for up to 2 days.



Pralines

From: Chef David Guas

Makes: about 3 dozen

INGREDIENTS

• 4 tablespoons (.5 stick) unsalted butter
• .5 cup plus 4 tablespoons heavy cream
• 1 cup granulated sugar
• 1.25 cups packed light brown sugar
• 2 cups pecan pieces

DIRECTIONS

Line two rimmed baking sheets with parchment paper and set aside.

Melt the butter in a medium saucepan over medium-low heat. Stir in the 1/2 cup of cream and both sugars until they are dissolved. Increase the heat to medium and simmer until the mixture reaches 240°F to 250°F, using a heatproof rubber spatula to gently push the mixture back and forth in the middle and around the edges occasionally. (If the mixture begins to crystallize, add 2 tablespoons of the cream and continue to cook until it loosens up.)

Stir in the pecans, turn off the heat, and give the mixture a final gentle stir, making sure to get into the bottom and corners of the pan. Using a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheets, leaving at least 1 inch between each praline. Usually by the time I portion out about half of the mixture, what’s left in the pan begins to crystallize and stiffen. When this happens, add the last 2 tablespoons of cream and place the saucepan back onto medium heat until the mixture looks creamy and saucy, and then continue portioning out the rest of the pralines. Cool for 30 minutes and then transfer to an airtight container. Pralines stored properly last for up to 3 days before they begin to crystallize.

Variations

Chocolate pralines: Gently stir 1/2 cup of chopped bittersweet chocolate (preferably 66%–72% cacao) into the mixture when you add the pecans.

Coffee and chicory pralines: Bring 1/2 cup plus 2 tablespoons of heavy cream and 2 tablespoons of ground coffee and chicory (preferably Community Coffee, French Market® coffee, or Café du Monde® brands) to a boil. Turn off the heat and steep for 5 minutes, then strain through a fine-mesh sieve and set aside. Proceed with the praline recipe above, using the coffee-infused cream in place of plain heavy cream.

TIPS

Make ahead: Store the cooled pralines in an airtight container at room temperature for up to 3 days before they begin to crystallize.



Caramel peanut popcorn

From: Chef David Guas

Makes: 10 cups

INGREDIENTS

• 1 (3.5-ounce) package plain (unbuttered natural flavor) microwave popcorn
• 1 cup packed light brown sugar
• .25 cup light corn syrup
• 6 tablespoons unsalted butter, melted
• .25 teaspoon salt
• 2 teaspoons vanilla extract
• .5 teaspoon baking soda
• 1 cup lightly salted peanuts (extra large, if available), roughly chopped

DIRECTIONS

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 tablespoons of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).



Brandy milk punch

From: Chef David Guas

Serves: one

INGREDIENTS

• 2 ounces E&J Brandy
• 3 ounces half & half
• 2 teaspoons powdered sugar
• 1 teaspoon egg white
• .5 teaspoon vanilla extract
• .5 teaspoon ground nutmeg

DIRECTIONS

Build drink in a highball glass. Add ice (filled to the top), and combine E&J Brandy, half and half, powdered sugar, egg white, vanilla extract, and nutmeg. Shake all ingredients and pour into a highball glass, top off with a dust of nutmeg.



New Orleans Hurricane

From: Chef David Guas/Made famous at Pat O’Briens in the French Quarter

Serves: one

INGREDIENTS

• 1 ounce white rum
• 1 ounce Jamaican dark rum
• 1 ounce Bacardi® 151 rum
• 3 ounce orange juice
• 3 ounce unsweetened pineapple juice
• 1/2 ounce grenadine syrup
• Crushed ice

DIRECTIONS

Combine all ingredients, mix well (shake or stir). Pour over crushed ice in hurricane glass or tall 8 ozunce glass. Garnish with an orange fruit wedge if desired.




*** To purchase, go here

Chef David Guas is the author of "Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style."


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Louisiana food, Louisiana recipes
Cajun recipes, New Orleans recipes
New Orleans food, jambalaya, pralines, hurricane drink
King Cake recipe, Chef David Guas
Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth New Orleans Style
new cookbooks, Mardi Gras food

Does it Get Any Better? Funny Curtis Stones Healthy Pasta, Chocolate Recipes

From Denny: Yesterday actually got warm that it felt like Spring finally arrived. It was up to almost 70 degrees F.! Woo! Hoo! Today? The sun went to sleep and it's cloudy and chilly again, down to the low 40's. Yesterday I was thinking about summer food. Today? It's definitely pasta! :) There is something about how pasta and chocolate belong on the same blog...

I found this little gem of a recipe from Australian hunk Chef Curtis Stone. This time of year we still have access to butternut squash in the grocery aisles. Yellow, orange and red vegetables are extremely important during cold weather for immune system support. What better way to feed our immune systems than to have a wonderful plate of comforting pasta? The pasta recipe can be made with veggie stock to make it vegetarian if you prefer.

Here are some of the benefits of including butternut squash into your diet:

* low in fat and high in fiber it is heart healthy

* good amounts of potassium which is important to bone health

* good amounts of vitamin B6 which is important for nervous and immune system health

* very high levels of beta-carotene (your body automatically converts to vitamin A) good for protecting against heart disease, breast cancer, eye disease like macular degeneration which is age related

* 1 cup serving of this vegetable and you get half the daily amount of vitamin C

* high in anti-oxidants that have anti-inflammatory properties which is good to combat a wide range of diseases and illnesses.

Nutrition Breakdown of Butternut Squash

Per 1 cup cooked, approximately 205 grams

Calories: 82 k cal
Fat: 0.2 g
Vitamin A: 1,144 mcg = 163 percent* of DRI**
Vitamin B6: 0.3 mg = 20 percent of DRI
Vitamin C: 31 mg = 41 percent of DRI
Folate: 39 mcg = 10 percent of DRI
Potassium: 582 mg = 12 percent of DRI

* Percentages are for women 31 to 50 years old who are not pregnant
** DRI, Dietary Reference Intake, is based on National Academy of Sciences' Dietary Reference Intakes, 1997 to 2004

Oh, and did I happen to mention he also supplied a wonderful chocolate dessert recipe? Oh, yeah!

Recipes Featured:

Vegetable fettuccine with butternut squash and white wine sauce
Orange and dark chocolate mousse

This video is funnier than most demonstration food videos. Chef Stone is a bit hung over from hanging out at a New York nightclub with a best friend celebrating a happy life event. The two female hosts keep ribbing him, getting him off balance and off topic from the demo, so that the demo starts to look like a completely sloppy disasterous comedy improv. Of course, he throws in Chinese Snow Peas because they have him so rattled he thinks it was a bowl of green onions. It's cute; take a look:

Visit msnbc.com for Breaking News, World News, and News about the Economy

Vegetable Fettuccine with Butternut Squash and White Wine Sauce

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

For the sauce:

• 1 tablespoon olive oil
• 1/2 onion, roughly diced
• 1 clove garlic, chopped rough
• 2 cups diced butternut squash, skin removed
• 1/2 cup white wine
• 1 1/2 cups chicken stock

For the pasta:

• 1 pound fettuccine noodles
• 1 tablespoon olive oil
• 1/2 onion, julienned
• 1 leek, white part only, cut in half lengthwise and cut across into thin ribbons
• 1 clove garlic, chopped fine
• 1 small fennel bulb, julienned
• 1 cup snow peas, ends trimmed and cut in half diagonally
• 1/2 cup white wine
• 4 tablespoons whole butter, small diced
• 1 small block of Parmesan Reggiano, for grating
• 1/4 cup chopped chives

DIRECTIONS

Heat a large saute pan over medium-high heat.

Add the oil and sweat the onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.

Add the white wine to the pan and allow to reduce by half, then add the chicken stock.

Bring to a simmer, then reduce heat to low and cover with a lid.

Simmer gently for 20 minutes or until the squash has become soft.

Remove the pan from the heat and puree the squash with the cooking liquid in a blender until smooth. If the puree is too thick, thin out with a little water.

Strain the puree through a fine-mesh strainer, season to taste with salt and pepper and reserve.

While the squash is cooking, bring a large pot of salted water to the boil.

Once the puree is made, add the pasta to the water and cook for 8 to 10 minutes or until al dente.

While the pasta is cooking, heat a large saute pan over medium heat.

Add the oil to the pan and sweat the onions and leek for 2 minutes, stirring often.

Add the garlic and fennel to the pan and continue cooking for an additional 3 minutes.

Add the snow peas and the wine and allow the wine to reduce by half, then add the sauce to the pan and mix well.

Strain the pasta into a colander set in the sink, then add the drained pasta to the pan of vegetables and sauce.

Add the butter and, using a pair of tongs, toss well to mix and season to taste with salt and pepper.

Using a two-pronged meat carving fork, swirl a quarter of the pasta onto the fork and mound the pasta onto the center of a warm pasta bowl in a spiral shape, then repeat with remaining pasta and bowls.

Spoon the remaining vegetables from the pan evenly over the pasta in the 4 serving bowls.

Using a vegetable peeler, shave some Parmesan onto each bowl of pasta and garnish with the fresh chives.



Orange and dark chocolate mousse

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• 2 egg yolks
• 1/2 cup orange juice
• 1/4 cup granulated sugar
• 1 1/2 cups heavy cream
• Zest of 2 oranges (grated with a fine rasp grater such as a Microplane)
• 4 ounces dark chocolate, chopped
• 1/4 cup water
• 1/4 cup sugar

DIRECTIONS

Place the yolks, orange juice and the sugar into a medium mixing bowl set over a small pot of simmering water.

Whisk continuously for 10 minutes, scraping the sides of the bowl often until the liquid has become thick and tripled in size. It will look light and airy and have a foamy texture.

Remove the liquid from the heat and allow to cool to almost room temperature, whisking it every couple of minutes to keep the airiness in the liquid.

Whisk the cream in a large mixing bowl until stiff peaks form, reserve.

Place the chocolate in a medium mixing bowl set over the small pot of simmering water until the chocolate melts, stirring occasionally with a rubber spatula to ensure the chocolate has melted evenly.

Once the chocolate has melted, add the remaining ½ cup of cream and mix well over the heat. Once incorporated, add the orange zest and mix well.

Remove the bowl of chocolate from the heat and allow to cool slightly, it should just be warm to the touch.

Slowly fold the chocolate into the whipped cream with a rubber spatula until it is completely incorporated. Slowly fold the orange and egg yolk mixture into the chocolate and cream until a uniform mixture is achieved. This will take a few minutes and at first the mixture will be a little loose, but once all of the ingredients are fully incorporated the mixture will be light and airy like a liquid mousse.

Gently spoon the mixture into 4 individual glasses or ramekins and place in the refrigerator to set for at least 4 hours.

Combine the water and sugar in a small saucepot and cook over medium heat, allow the syrup to simmer for 1 minute then add the orange zest to the mixture and reduce heat to low. Cook for 10 to 15 minutes or until the orange zest is tender and the syrup has thickened slightly, then transfer the orange zest and syrup to a bowl set over ice to cool completely.

Once cool, remove the zest from the syrup and reserve. Syrup can be saved for another use such as sweetening iced tea, or discarded.

To serve, remove the parfait from the freezer. Place a small pinch of the candied orange zest over the top of each parfait and serve.



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Evidence of the Afterlife: New Book Offers Proof

From Denny: There's a new book out with research from a study and recounting near death experience stories. It's from an author in my part of the country, Louisiana, Dr. Jeffrey Long who researched this subject and the new book is called "Evidence of the Afterlife."

Reincarnation, near death and after life experiences are often controversial, especially to those who have not experienced the phenomenon. Previously, medical researchers tried to explain away those experiences by declaring the brain was on overload while dying and that explains "the light." What they should have said is "I don't really know." One person's truth is not always someone else's truth - until it happens to them.

I applaud this doctor, a radiation oncologist, for daring to step out there and investigate this subject. He collected more than 1,300 stories from people all over the world.

He offers this book up as proof the afterlife exists, writing there are at least nine lines of evidence and here are two of those lines of proof:

1. People blind from birth have visual near death experiences.

2. His study was with young children with no previous knowledge of the subject, ages 5 to 9, and their near death experiences were identical to that of older children and adults.

Mary Jo Rapini recounts her experience in this video. Previous to her near death experience she had been a skeptic who worked with dying cancer patients who repeatedly told her of their experiences.

Visit msnbc.com for breaking news, world news, and news about the economy

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42 Funny Cartoons: Olympics, Obama, Obstructionists, Obesity and You - 20 Feb 2010

From Denny: Lots of funny cartoons this week by cartoonists using the Olympic theme as a metaphor for politics and more. Plenty of grins!

Unfortunately, on this blog's template these very wide cartoons don't display well, cutting off about 20% on the right - often where the joke line is depicted. Since you don't want to miss out on all the fun from the best of this week's political humor from some of the best cartoonists in the world, I'm providing a link to those blogs with wider templates to view these cartoons properly.

Yeah, I know, why don't I just shrink them? Can't. You aren't allowed to change the original embed code. One of these days these guys will realize they need to offer two sizes for bloggers. Until then you can enjoy them over at The Social Poets every Saturday! :) (I do keep a regular link on this blog over to The Social Poets in case you forget.)

The Social Poets - 42 Funny Cartoons: Olympics, Obama, Obstructionists, Obesity and You - 20 Feb 2010

Additional blogs where the cartoons are featured for this week:

Dennys Funny Quotes

Visual Insights photo blog

Unusual 2 Tasty food blog

Ouch Outrageous Obnoxious And Odd


Take a look at two of this week's offerings:

See Cartoons by Cartoon by David Fitzsimmons - Courtesy of Politicalcartoons.com - Email this Cartoon

Obama meeting with the Dalai Lama enraged the control freak Chinese:

See Cartoons by Cartoon by Stephane Peray - Courtesy of Politicalcartoons.com - Email this Cartoon

*************************************

42 Funny Cartoons: Olympics, Obama, Obstructionists, Obesity and You - 20 Feb 2010

Additional blogs where the cartoons are featured for this week:

Dennys Funny Quotes

Visual Insights photo blog

Unusual 2 Tasty food blog

Ouch Outrageous Obnoxious And Odd


*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a huge shout out to awesome current subscribers - and if you are new to this blog, please subscribe!

10 Perfect Hot Drinks to Warm Us in Cold Weather

From Denny: It's cold outside and you still feel cold inside. What to do? Make a hot drink to warm you from the inside out. Make sure it is a drink you can linger over and savor the moment, enjoying the goodness. After all, a hot drink to warm you is more than raising your body temperature. It's about ambiance and style! :) OK, did I mention it has to taste really good? Anyway you look at it, a warming drink will keep your spirits up throughout the day or at the end of a long day. Make the drink spicy and it will warm your soul too.

Gary Regan, of The Bartender's Bible, says "the secret to making good hot drinks is a simple one: Don’t skimp. Don’t use canned whipped cream and when the drink is made, spend some time enjoying the aroma; savor the whole experience of the drink. It will warm the cockles of your heart.”

Sounds like a good idea to me!

Let's take a look at your choices:

Hot Coffee Drinks:

Café au Lait
Irish Coffee

Hot Milk Drinks:

Williamsburg Hot Chocolate
Hot Taffy Milk

Hot Rum Drinks:

Hot Buttered Rum
Orange Toddy

Hot Cider Drinks:

Warm Fruit Cider
Honey Spiced Cider
Spiced Mulled Cider
Maple Mulled Cider



Hot Coffee Drinks





Photo by David Humphreys @ Junior League of Baton Rouge


Want a rich and creamy hot beverage? Café au Lait is the answer. It has a smooth velvety taste and is a Louisiana favorite every morning at our house! We make it with Community Coffee brand's New Orleans Blend (with chicory). Chicory is great for reducing the acidity in coffee that can bother your stomach. It's also a wonderful herb to aid liver function. Drinking hot milk in your coffee is a great way to replace the calcium that coffee can leach from your body so it all balances out.

Café au Lait

From: “River Road Recipes IV: Warm Welcomes” cookbook published by the Junior League of Baton Rouge

Serves: 6

Ingredients:

4-1/2 cups milk
4-1/2 cups freshly brewed coffee or espresso

Directions:

1. Heat milk in a saucepan over low heat just until barely boiling and whisk until foamy.

2. Pour the warm foamed milk and hot freshly brewed coffee into a heated carafe. If possible, warm each person’s coffee cup before serving.





Photo by Richard Alan Hannon @ 2TheAdvocate.com

Houmas House Plantation executive chef Jeremy Langlois often prepares Irish Coffee to conclude dinners in the plantation’s Latil’s Landing Restaurant. Part of the presentation of the classic beverage is carefully pouring the cream over the back of a teaspoon into the hot coffee so that the cream floats on top of the coffee.

Irish Coffee

From: Jeremy Langlois, executive chef at Houmas House Plantation and Latil’s Landing Restaurant

Makes: 1 cup

Ingredients:

1 cup freshly brewed hot coffee
1 tbl. brown sugar
1 jigger Irish whiskey (1-1/2 ozs. or 3 tbls.)
Heavy cream, slightly whipped
Pinch of nutmeg for finish

Directions:

1. Pour hot coffee into warmed cup until it is about 3/4 full.

2. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey.

3. Top with whipped heavy cream and sprinkle nutmeg on the cream for garnish. Serve hot.

Editor’s note: According to “Food Lover’s Companion” by Sharon Tyler Herbst and Ron Herbst, “Irish whiskey is a distilled liquor made primarily from barley (malted or unmalted) as well as corn, rye, wheat and oats. Irish whiskeys are triple-distilled for extra smoothness and are aged in casks for a minimum of 4 (usually 7 to 8) years. The aging casks have typically been used previously for aging bourbon, sherry or rum, the flavors of which contribute unique nuances to the whiskey.”



Hot Milk Drinks



Williamsburg Hot Chocolate

From: Grand Marnier

Serves: 1

Ingredients:

1 cup milk
Grated zest from 1/2 orange
1 stick cinnamon
1 oz. semisweet chocolate, melted
2 tsps. Grand Marnier
Whipped cream for garnish, if desired

Directions:

1. In a small saucepan, over low heat, slowly scald the milk with the orange zest and cinnamon stick.

2. In a blender, combine the hot milk with the chocolate and Grand Marnier. Blend on slow speed until very smooth.

3. Pour immediately and top with whipped cream, if desired.



Hot Taffy Milk

From: Tommy Simmons, Food Editor @ 2theadvocate.com

Serves: 2

Ingredients:

1 cup low-fat milk
3 tbls. cane syrup (if not available use a favorite thinned molasses)
Dash of cinnamon

Directions:

1. Pour milk and cane syrup into glass measuring cup. Mix to dissolve cane syrup.

2. Microwave on High in 1-minute intervals until desired temperature is reached. (Takes about 2-1/2 minutes.)

3. Pour into mug. Dust top with cinnamon, if desired.



Hot Rum Drinks



Hot Buttered Rum

From: “The Bartender’s Bible” by Gary Regan

Serves: 1

Ingredients:

1 tsp. brown sugar
4 ozs. boiling water
1 whole clove
2 ozs. dark rum
1 tsp. unsalted butter
1/8 tsp. grated nutmeg

Directions:

1. In an Irish coffee glass, combine the brown sugar with the boiling water. Stir until the sugar is dissolved.

2. Add the clove and the rum. Float the butter on the top and dust with the nutmeg.



Orange Toddy

From: David Simmons

Serves: 2

1 cup orange juice
1/2 cup water
2 tbls. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. butter (a tiny pat)
1 to 2 tbls. rum

Directions:

1. Mix orange juice, water, sugar, cinnamon, cloves and butter in a large glass measuring cup. Microwave on High for 2 minutes or until just beginning to boil.

2. Remove from microwave, stir in rum and serve in mugs.



Hot Cider Drinks



Warm Fruit Cider

From: “Slow Cookin’ in the Fast Lane” by Julie Kay

Serves: 10 to 12

Ingredients:

1 (64-oz.) bottle apple cider
2 oranges, cut into quarters, peeled
2 lemons, cut into slices, with peel
6 whole cloves
4 cinnamon sticks

Directions:

1. Pour apple cider in slow cooker and add all remaining ingredients.

2. Cook on Low for 3 to 4 hours. When ready to serve, remove orange quarters, lemons, whole cloves and cinnamon sticks.

3. Pour into individual mugs or punch cups and serve.





Honey Spiced Cider

From: National Honey Board

Makes: 8 (6-ounce) servings

Ingredients:

5 cups apple cider
3/4 cup honey
24 whole cloves
2 small navel oranges, quartered
7 (4-inch) cinnamon sticks
1 (4-inch) strip lemon zest
1/4 tsp. grated nutmeg

Directions:

1. Combine cider and honey in a medium-size saucepan over medium heat. Stir until the honey dissolves.

2. Push 3 cloves into the rind of each orange quarter. Add to the cider along with the cinnamon sticks, lemon zest and nutmeg.

3. Bring mixture to a simmer. Reduce heat to low, cover and simmer at the merest bubble for 20 minutes. Remove the fruit and spices with a slotted spoon and discard. Serve hot.

Nutritional analysis per serving: 178 calories, 0 grams fat, 0 grams protein, 46 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol and 7 milligrams sodium.





Spiced Mulled Cider

From: Tabasco

Serves: 2

Ingredients:

2 cups apple cider
2 cinnamon sticks
2 tbls. honey
1 tbl. Tabasco brand green pepper sauce
1/4 cup rum
Apple slices for garnish

Directions:

1. In 1-quart saucepan over high heat, heat apple cider, cinnamon stick, honey and Tabasco green sauce to boiling. Reduce heat to low, remove cinnamon sticks and set aside, and continue simmering cider for 5 minutes.

2. Remove from heat; add rum. Pour into glasses or mugs; garnish with apple slices. If desired, use the reserved cinnamon sticks as stirrers.





Maple Mulled Cider

From: “Fix-it and Forget-it Diabetic Cookbook”

Serves: 10

Ingredients:

1/2 gallon cider
3 to 4 cinnamon sticks
2 tsps. whole cloves
2 tsps. whole allspice
1 to 2 tbls. orange juice concentrate
1 tbl. maple syrup


1. Combine ingredients in slow cooker.

2. Cover. Heat on Low 2 hours. Serve warm.

Testing note: The original recipe listed the orange juice concentrate and maple syrup as optional ingredients. However, both used together make for an enjoyable boost of flavor.


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