Holiday Pics + Bayou Boogie !

Here are a few pics of some of the fabulous Cajun dishes that I served on my Christmas Eve buffet. The Roast Turkey and Cornbread- Sausage Casserole were really scrumptious and the Cajun Baked Ham w/Sugarcane-Bourbon Glaze was out of this world! And this was despite the fact that I accidentally turned the oven to broil, instead of bake, for 30 minutes, before I noticed !! This is what happens when I try to cook before I have my coffee! It just charred the outside of the ham, and the inside was moist and delicious! Oh, cest bon, cher!

And what's Christmas, without some sinfully delicious BeBe's Potato Salad and Crawfish Etouffee! Cest bon, cher!

And a few more yummy sides, Broccoli-Cheese Casserole, Sweet Potato Fluff, and Cajun Cornbread Dressing! Le bon manger,cher!

Hope that ya'll had a wonderful Christmas and are relaxing, tonight, with your favorite holiday drink. A few friends stopped by and we are drinking Banana Coladas and Cranberry Jacks and listening to some classic rock mixed in with a little bayou boogie.

Cranberry Jack

1 1/2 parts Jack Daniel's Whiskey
1 part Chambord
1 part cranberry juice
2 parts sweet and sour mix
1/2 cup crushed ice
splash of 7 Up

Shake first 5 ingredients together in shaker, strain, and pour into a festive glass. Top with a splash of 7 Up and garnish with a lemon twist! Enjoy!

Time to get your toes tapping and feet moving! Cheers!

The Lost Bayou Ramblers

 

Holiday Pics + Chocolate Bread Pudding w/ Praline Sauce

The 4th of July was hot in more ways than one, this year, in Cajun Country. The Acadiana Symphony played a beautiful Fourth of July concert at Parc International, in downtown Lafayette. Steve Riley and the Mamou Playboys also entertained the huge crowd with their highly seasoned Cajun music. More than a few hardy souls were dancing in nitty- gritty, two-step mode. There was a light breeze and a joie de vivre in the air! 
  

 After the concert we went over to Parc Sans Souci, where there was yet another band playing, and a fun jump and fountain for the kids. We were in dire need of refreshment, by this time, so we walked across to Agave Cantina and had a few rounds of frozen margaritas before the fabulous fireworks. It was a wonderful celebration, honoring our freedom and those who have fought for it.

What was your Independence Day celebration like?
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This is a sinfully delicious dessert that is a perfect finish to any meal or whenever I have an "envie" for something sweet. It's so good that you'll want to have some for breakfast, too, with some good strong Community coffee. Oh, cest bon, cher! What a way to start the day!

Chocolate Bread Pudding w/ Praline Sauce

1 stick butter
1 loaf french bread, torn into small pieces
1 large can Pet milk
4 semi-sweet chocolate squares, chopped
4 large eggs, beaten
2/3 cup light brown sugar
1 tsp. almond extract 

 

Melt butter in large heavy pot on medium heat. Add bread, and stir constantly until golden. Place mixture in a buttered 13x9 inch baking dish and set aside. Bring milk to a boil in medium saucepan. Remove from heat and whisk in chocolate and blend till smooth. Add eggs, brown sugar,and almond extract. Mix well and pour mixture over bread mixture, blend gently and let stand for 15 minutes. Cover with vented foil and bake at 325 degrees, for 30 to 35 minutes or until set. Let cool and serve with warm praline sauce.

Serves 8

Praline Sauce

1 cup light brown sugar

1 small can Pet milk 

2 tbs.'s butter

1 tsp. vanilla 

1/4 cup chopped pecans 

 

Combine brown sugar, milk, vanilla, and butter in heavy saucepan. Cook on low heat until smooth. Stir in pecans and vanilla. Serve warm over bread pudding. Enjoy!