Saturday, December 31, 2016

Cajun New Year's Faves

What better way to start off the New Year than with a New Year's brunch with family and friends. Here is my brunch buffet menu for 2017 and it is chocked full of delectable Cajun favorites.  I am also following the Cajun tradition of eating black eye peas for good luck and cabbage for good health, throughout the New Year.  And if it's New Years, cher, can Mardi Gras be far behind!


Bon appetit and Happy New Year!

(click on links to view recipes)


 

^^^^^^^
And if you're wondering what to do with that ham bone in the freezer from Christmas dinner, here's a way to use it for your New Year's celebration.  Here's an easy, delicious recipe for slow cooker black-eyed peas that will have you adding this fabulous dish to your table at any time of year!

Slow Cooker "Good Luck" Black-Eyed Peas

1 pound dried black-eyed peas
1 tbs. vegetable oil
1 large red onion, chopped
1/2 cup each, red and green bell peppers, and celery
2 tsp.'s minced garlic
1 can diced Ro-tel tomatoes w/ green chilies, drained
1 quart water, (more, if needed)
1 tsp. dried thyme
1/2 tsp. salt
1 tbs. Cajun seasoning
Few good shakes Tabasco
1 tbs. Worcestershire sauce
1 tsp. yellow mustard
1 cup ham, chopped
1 ham bone, (with some meat left on)
1/4 cup fresh parsley, chopped
1/2 cup green onions, tops included, sliced

Saute the onions, bell peppers, celery, and garlic, in the vegetable oil, until soft. (about 10 minutes) Combine all ingredients in slow cooker, except the parsley and green onions, and cook on high for 4 to 5 hours or on low, for 7 to 8 hours. Remove ham bone and add the parsley and green onions in the last 30 minutes, stir well, and maybe add a little more hot sauce.

 Happy 2017 Ya'll! Merci beaucoup for passing by!

Saturday, December 17, 2016

Cajun Christmas Desserts and Drinks

Tis' the season and I'm busy getting ready for the holidays and wanted to share a few of my family's favorite Christmas dessert and drink recipes that will be on my menu this year. By popular demand, these recipes are all heavenly and are guaranteed to please your family and guests. Cest bon, cher and Happy Holidays, Ya'll!

 ^^^^^^^ 
Easy Kahlua Cake w/ Chocolate-Rum Glaze

1 box of dark chocolate cake mix
1/2 cup vegetable oil
1 (4 ounce) package of chocolate fudge pudding mix
4 eggs
1 cup brewed Community coffee, cooled
1/2 cup Kahlua
1 cup chopped pecans, for garnish


Mix all ingredients in a large mixing bowl and beat for 4 minutes on medium speed. Transfer batter into a lightly greased bundt pan and bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Cool for 15 minutes and then drizzle with glaze and garnish with pecans. Fab!
^^^^^^^
 Chocolate-Rum Glaze


1 cup dark brown sugar
1 stick butter
1/4 cup rum
1/4 cup water

 





Melt butter in medium saucepan.  Add brown sugar, rum, and water, and bring to a boil. Cook, stirring constantly for 1 minute or until thick.  Punch holes in cake and pour glaze evenly over cake.

^^^^^^^
 Christmas Bread Pudding w/ Nanny's  Rum Sauce

1 16 oz. loaf French bread,  torn into small pieces
1/2 cup butter, melted
2 cups milk
2 cups heavy whipping cream
1 cup sugar
1 cup fresh cranberries
1 cup white chocolate chips
1 tsp. vanilla extract
3 tbs.'s brandy
Dash of salt
1 tsp. ground nutmeg
1 tsp. cinnamon
8 large eggs
Tear bread into small pieces in large bowl. Pour melted butter over bread pieces and toss to coat.

In large saucepan, combine cream, milk ,sugar, vanilla, brandy, salt, and nutmeg. bring to a simmer, over medium heat, and stir until sugar is dissolved, and remove from heat.

Whisk eggs until smooth in large bowl. Slowly add the hot milk mixture to eggs, whisking constantly.

Fold in the cranberries and white chocolate chips. Pour the custard mixture over the bread and let stand for 15 minutes.

Pour into a 13x9 inch greased baking pan and place in a larger pan, with enough water to reach halfway up the sides

Bake in a 325 degree preheated oven for 60 minutes, covering with foil, after 30 minutes. Serve with Nanny's Rum Sauce. (recipe below)

Nanny's Rum Sauce

3/4 cup sugar
1 cup water
1 tsp. vanilla extract
2 tbs.'s flour
1 stick butter
2 tbs.'s dark rum
Combine flour, water, sugar, and butter in sauce pan. Heat on low and whisk until smooth. Remove from heat and add vanilla and rum. Mix well and serve over bread pudding.

^^^^^^^
 Creole Pecan Pie

3 eggs, lightly beaten
4 tbs.'s butter, softened
1 cup dark brown sugar
1 cup cane syrup or dark corn syrup
1 cup chopped pecans
1 tsp. vanilla
1/2 tsp.salt
1 (9 inch) unbaked pie shell

Beat eggs, butter, and sugar together until thick. Add syrup, vanilla, salt, and pecans.

Mix well and pour into pie shell. Bake at 300 degrees for about 1 hour or until filling is firm. Place aluminum foil over top during the last 15 minutes, if browning too much.

^^^^^^^
Pumpkin Praline Cheesecake




 Marguerite's Christmas Cookies

 













 Bourbon Brownies w/ Praline Icing













^^^^^^^
And for a little lagniappe, here are a few of my favorite drinks to serve during the holidays. Enjoy! Cheers, cher!

Black Santa Martini


4 ounces coffee liqueur
2 ounces vodka
2 ounces peppermint schnapps
Crushed ice
Mint leaves or peppermint sticks for garnish

Place all ingredients in shaker with ice. Shake for a few minutes and pour into martini glasses. Garnish with mint leaves and/ or peppermint sticks. Serves 2  Out of this world!

Ultimate Cajun Eggnog

5 scoops French vanilla ice cream
5 scoops mocha ice cream
1 1/2 cups purchased eggnog
1/2 cup bourbon
1/2 cup brandy
2 tbs.'s orange liqueur
Chocolate shavings and grated nutmeg and/or cinnamon sticks for garnishes

Combine all ingredients, except garnishes, in blender and blend on lowest speed until the mixture is smooth and frothy. Pour into pitcher and sprinkle with garnishes. Fab!
^^^^^^
For my Christmas Dinner menu, click here.

Bon Appetit and Joyeaux Noel!!