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

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

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

Video and Recipe: Fried Peach Pies

From Denny: Here's a Southern food favorite: fried peach pies! This chef shares the secret to light and crispy sweet delights!

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

Classic fried peach pies

From: Chef Scott Peacock

Makes: 24 pies

INGREDIENTS

Pies

• 1 cup (2 sticks) unsalted butter
• 1⁄4 cup lard
• 3 cups unbleached all-purposeflour
• 2 tsp. kosher salt
• 1 tsp. sugar
• 8 to 12 tbsp. ice water
• Peach-fig filling
• Peanut oil for deep-fat frying
• Sugar

Peach filling

• 3 cups ripe peaches, peeled, pitted, and cut into 1/2-inch dice
• 1/4 to 1/3 cup granulated sugar
• 1 tbsp. cornstarch
• 1/4 tsp. kosher salt
• 1/8 tsp. nutmeg
• 1/2 tsp. lemon juice

DIRECTIONS

Dough

1. Place butter and lard in the freezer for 10 minutes.

2. Place flour, salt and the 1 teaspoon sugar on a large cutting board. Mix them with your fingers to blend. Place cold butter and lard on flour mixture. Use a pastry scraper or large kitchen knife to roughly cut butter and lard into the flour mixture. (Some butter and lard will be finely cut in, and some will be in 1⁄2- to 3⁄4-inch pieces.)

3. Working quickly, gather the flour mixture in a mound. Use your fingers to shape a lengthwise trench through center. Sprinkle 1 tablespoon of the ice water along the length of the trench. With upturned fingers toss and fluff together flour mixture and water. Repeat to reshape, sprinkle ice water, and toss and fluff. After incorporating 8 tablespoons of ice water, dough should begin to clump. If necessary, repeat to add more water.

4. Gather rough dough with a pastry scraper. Working quickly, use the heel of your hand to smear (push away) egg-size pieces of dough, one at a time. Regather dough and repeat process.

5. Gather dough in mound. Wrap in a double-thickness of plastic wrap. Press with palms of hands to flatten. Refrigerate at least 2 hours and up to 24 hours.

6. On a lightly floured surface, roll chilled dough about 1⁄2-inch thick. Brush excess flour from surface of dough. Fold dough in thirds, brushing flour off the underside of dough as it is folded over. Lightly press layers together with a rolling pin. Wrap dough in plastic. Refrigerate at least 30 minutes or up to 24 hours.

7. On lightly floured surface, roll out cold dough to an even 1⁄8-inch thickness. With 3-inch round cutter, cut 24 circles, rerolling dough as needed. (If dough becomes warm, transfer to baking sheet and refrigerate about 5 minutes.)

8. Spoon a generous teaspoonful of filling on center of each circle. Lightly moisten dough edges. Fold in half, pinching edges to seal. Refrigerate sealed pies until ready to fry.

Peach filling

Mix together the sugar, cornstarch, salt and nutmeg. Sprinkle over the diced peaches and toss. Bring to a simmer over medium heat and cook for about 10 minutes, stirring often, until the peaches soften and the sauce thickens. Stir in lemon juice. Cool completely before using.

Optional: Sweet potato filling (can be substituted for peach filling)

Heat oven to 350 degrees F. On foil-lined baking sheet bake two medium-size sweet potatoes for 1-1/2 hours or until very soft. Meanwhile, remove stems and half dried figs (to equal 1/4 cup, packed). Place in small saucepan; barely cover with water. Bring to boiling. Reduce heat; simmer, covered, about 15 minutes until softened. Cool slightly, drain, and finely chop. Stir in 1 tablespoon honey; set aside. Remove potatoes from oven and cool slightly. Peel potatoes. In a large bowl mash potato flesh until smooth. Mix in 1 tablespoon unsalted butter, 1-1/2 teaspoons packed brown sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly grated nutmeg. Stir figs into sweet potato mixture. Cool completely before filling pies.

Cooking

1. Fill a very deep 10-inch cast-iron skillet half full with oil. Heat over medium heat to 365 degrees Fahrenheit. Fry pies, a few at a time, about 3 minutes, until golden brown, turning as needed to cook evenly.

2. Drain on cooling racks.

3. Cool slightly; roll in sugar.

Serve warm or at room temperature

Video and Recipe: Southern Fried Peach Pies

From Denny: Here's a Southern food favorite: fried peach pies! This chef shares the secret to light and crispy sweet delights!

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

Classic fried peach pies

From: Chef Scott Peacock

Makes: 24 pies

INGREDIENTS

Pies

• 1 cup (2 sticks) unsalted butter
• 1⁄4 cup lard
• 3 cups unbleached all-purposeflour
• 2 tsp. kosher salt
• 1 tsp. sugar
• 8 to 12 tbsp. ice water
• Peach-fig filling
• Peanut oil for deep-fat frying
• Sugar

Peach filling

• 3 cups ripe peaches, peeled, pitted, and cut into 1/2-inch dice
• 1/4 to 1/3 cup granulated sugar
• 1 tbsp. cornstarch
• 1/4 tsp. kosher salt
• 1/8 tsp. nutmeg
• 1/2 tsp. lemon juice

DIRECTIONS

Dough

1. Place butter and lard in the freezer for 10 minutes.

2. Place flour, salt and the 1 teaspoon sugar on a large cutting board. Mix them with your fingers to blend. Place cold butter and lard on flour mixture. Use a pastry scraper or large kitchen knife to roughly cut butter and lard into the flour mixture. (Some butter and lard will be finely cut in, and some will be in 1⁄2- to 3⁄4-inch pieces.)

3. Working quickly, gather the flour mixture in a mound. Use your fingers to shape a lengthwise trench through center. Sprinkle 1 tablespoon of the ice water along the length of the trench. With upturned fingers toss and fluff together flour mixture and water. Repeat to reshape, sprinkle ice water, and toss and fluff. After incorporating 8 tablespoons of ice water, dough should begin to clump. If necessary, repeat to add more water.

4. Gather rough dough with a pastry scraper. Working quickly, use the heel of your hand to smear (push away) egg-size pieces of dough, one at a time. Regather dough and repeat process.

5. Gather dough in mound. Wrap in a double-thickness of plastic wrap. Press with palms of hands to flatten. Refrigerate at least 2 hours and up to 24 hours.

6. On a lightly floured surface, roll chilled dough about 1⁄2-inch thick. Brush excess flour from surface of dough. Fold dough in thirds, brushing flour off the underside of dough as it is folded over. Lightly press layers together with a rolling pin. Wrap dough in plastic. Refrigerate at least 30 minutes or up to 24 hours.

7. On lightly floured surface, roll out cold dough to an even 1⁄8-inch thickness. With 3-inch round cutter, cut 24 circles, rerolling dough as needed. (If dough becomes warm, transfer to baking sheet and refrigerate about 5 minutes.)

8. Spoon a generous teaspoonful of filling on center of each circle. Lightly moisten dough edges. Fold in half, pinching edges to seal. Refrigerate sealed pies until ready to fry.

Peach filling

Mix together the sugar, cornstarch, salt and nutmeg. Sprinkle over the diced peaches and toss. Bring to a simmer over medium heat and cook for about 10 minutes, stirring often, until the peaches soften and the sauce thickens. Stir in lemon juice. Cool completely before using.

Optional: Sweet potato filling (can be substituted for peach filling)

Heat oven to 350 degrees F. On foil-lined baking sheet bake two medium-size sweet potatoes for 1-1/2 hours or until very soft. Meanwhile, remove stems and half dried figs (to equal 1/4 cup, packed). Place in small saucepan; barely cover with water. Bring to boiling. Reduce heat; simmer, covered, about 15 minutes until softened. Cool slightly, drain, and finely chop. Stir in 1 tablespoon honey; set aside. Remove potatoes from oven and cool slightly. Peel potatoes. In a large bowl mash potato flesh until smooth. Mix in 1 tablespoon unsalted butter, 1-1/2 teaspoons packed brown sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly grated nutmeg. Stir figs into sweet potato mixture. Cool completely before filling pies.

Cooking

1. Fill a very deep 10-inch cast-iron skillet half full with oil. Heat over medium heat to 365 degrees Fahrenheit. Fry pies, a few at a time, about 3 minutes, until golden brown, turning as needed to cook evenly.

2. Drain on cooling racks.

3. Cool slightly; roll in sugar.

Serve warm or at room temperature

Recipe: Okra and Tomatoes

Another version of Okra and Tomatoes yummy marriage using whole pods unsliced Image via Wikipedia

From Denny: OK, this is so Southern and well-loved in Louisiana too! I love okra and tomatoes when done right. I use dark brown sugar and Worchestershire sauce and balsamic vinegar in addition to the usual garlic, fresh parsley or coriander, a little ground cloves for sweetness, a little smokey chili pepper from New Mexico, and clarified butter or canola oil that reflect my international travel and living abroad.

This is from the Southern Recipe Restoration Project over at the Atlanta Journal-Constitution where they are preserving Southern food heritage. I applaud their project! What could be better than making sure the next generation gets to enjoy satisfying soul food? :)

This is a version of Okra and Tomatoes from an Italian-American who grew up in Florida. This dish has many variations throughout the South just like Gumbo.

Okra was brought to Louisiana centuries ago by African slaves bringing the seeds from home, planting and cultivating the plants. Over time the African crop grew in popularity and is popular today. Make sure you DO NOT cut the okra into slices until just before you are ready to start cooking them as okra has a, well, slimy quality to it when improperly cooked (like in boiling). The key is to keep it dry by cooking fast as soon as its cut. I'll use canned diced tomatoes when the fresh are not available.

I'll make a meal of this dish with just a piece of buttered sourdough or ciabatti toast on the side!

Feel free to contact the newspaper to contribute your recipe to the Southern Food Restoration Project!

From: Southern Recipe Restoration Project
Atlanta Journal-Constitution

"The contributor: Patricia Thomas, a journalism professor at the University of Georgia since 2005 and a native of the small Central Florida town of Dunnellon.

The story: Patricia Thomas’ grandmother, Olivia Toffaletti Shuman, combined her Central Florida upbringing with her Italian heritage with delicious results. She showed Thomas' mother, Leatrice Shuman Haffner, how to make this dish. Her mother, in turn, wrote it down for Thomas.

Recipe tester and chef Virginia Willis loved its Italian undertones, noting that it’s very important not to cut the okra until the last minute to prevent it from becoming too slimy."

Hands on time: 25 minutes
Total time: 45 minutes
Serves: 6

Ingredients:

3 tablespoons olive oil, divided

1 medium onion, diced

1 pound fresh okra, washed

1 tablespoon apple cider vinegar

1/4 cup water

2 cloves fresh garlic, chopped

2 large tomatoes, peeled and chopped

3/4 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

2 tablespoons freshly chopped basil


Instructions:

Heat 2 tablespoons of olive oil in a large skillet with a tight-fitting cover. Add onion and cook over medium heat until translucent. While onion cooks, remove caps and cut okra crosswise into 1-inch pieces.

Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)

When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.

Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately.

Notes: Share your own heirloom recipe

You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

Nutrition:

Per serving: 162 calories (percent of calories from fat, 44), 3 grams protein, 21 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 641 milligrams sodium.

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."