NEW AGE SOUL FOOD
On the Menu
Whiskey Sauce
Cajun Spice Mix
Remoulade Sauce
8 – 10 Servings
Ingredients
4 eggs lightly beaten
8 ounces dark brown sugar, firmly packed
3 cups light cream
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
8 ounces chopped apples or raisins
20 ounces French bread torn into small pieces
Method
Preheat oven to 300 degrees F
Mix together the eggs, sugar, cream and spices.
In a large bowl, combine the fruit and torn French bread then pour the egg mixture over it mixing thoroughly. Let mixture set about an hour, mixing occasionally to absorb the mixture.
Lightly butter a 9 inch square baking dish and pour in the mixture. Bake until lightly brown and firm. Approximately 1 hour.
Pour a little whisky sauce over each serving.
Whiskey Sauce
Yields 1 ¼ Cups
Ingredients
8 ounces cream
¼ cup bourbon whisky
1 tablespoon cornflour
½ teaspoon vanilla extract
2 tablespoons sugar
1 egg
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice
Method
In a small saucepan, heat the cream over medium high heat until it bubbles, stir in the whisky then vigorously whisk in the cornflour. Lower the heat and cook until the cream thickens approximately 1 minute. Continue whisking then add the vanilla and sugar.
You do not want to cook the eggs when we add them to the hot cream, so we are going to temper the eggs by gradually adding them.
Break the egg in a small bowl and whisk in 1 tablespoon of the hot cream. Repeat with 2-3 more tablespoons of cream, one at a time until the egg mixture is warmed through.
Remove the cream from the heat and whisk in the egg mixture and spices to make a smooth sauce.
Return to low heat and cook for 2 minutes more, whisking often, until sauce reaches the consistency of thick cream.
Serve warm or cool over bread and rice pudding.
NOLA Crab Cakes
4 Servings
