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National Pralines Day: 3 Recipes from Emeril Lagasse


While yesterday was National Pecan Sandy Day, it's not time to put down the nuts yet. June 24 marks National Pralines Day (yes, it's plural). Local devotees like Loretta's and Miss Tee Eva's will always satisfy sweet cravings, but the Day also marks a chance to try your own hand at the French-derived delicacy. Here are three recipes that prominently feature pralines, courtesy of Emeril Lagasse.

 

PECAN PRALINES

Prep Time: 5 minutes
 
Total Time: 20 minutes
 
Yield: 1 dozen

INGREDIENTS

4 tablespoons butter, plus more for greasing
1 cup light brown sugar
3/4 cup granulated sugar
Pinch of salt
1/2 cup heavy cream
2 tablespoons light corn syrup
3/4 cup lightly toasted pecan halves or pieces
1 teaspoon vanilla extract

 

DIRECTIONS

Line a baking sheet with foil and grease with butter.  Grease a small spoon for scooping the pralines and set aside with the baking sheet.

Add the 4 tablespoons butter, light brown sugar, granulated sugar, salt, heavy cream and corn syrup to a 2 quart or larger heavy bottom sauce pot with a candy thermometer attached and bring to a boil over high heat.  Whisk the mixture to dissolve the sugar then allow it to continue to cook until it reaches firm ball stage, 246 degrees F., about 3 minutes.  Remove from the heat and allow it to cool, undisturbed, for 4 minutes.

Add the pecans and vanilla to the pot and using a wooden spoon, beat the mixture vigorously until thickened and the nuts are suspended, about 2 minutes.  Working as quickly as you can, portion the pralines with the greased spoon onto the prepared pan.  Allow the pralines to cool completely before serving.  Store in an airtight container for up to 2 days.

 

Praline And Goat Cheese Cheesecake With Praline Sauce And Candied Pecans

YIELD: 12 servings

 

INGREDIENTS

4 tablespoons butter, plus more for greasing
1 cup light brown sugar
3/4 cup granulated sugar
Pinch of salt
1/2 cup heavy cream
2 tablespoons light corn syrup
3/4 cup lightly toasted pecan halves or pieces
1 teaspoon vanilla extract

 

DIRECTIONS

Preheat oven to 350 degrees F. In a mixing bowl combine the crumbs, pecans and butter together. Press into a 10-inch springform pan. Allow the crust to come up the sides of the pan.

 

For the filling: In a food processor, combine the cheese, sugar and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the pralines and vanilla. Pour the filling into the spring form and bake for 1 hour or until the cake has set.

 

For the topping: Combine all the ingredients together and mix until smooth. After removing from the oven, run a knife around the edges of the pan to prevent the cake from cracking. After
the cake has cooled spread the topping evenly over the top of the cake and sprinkle the top of the cake with the graham cracker crumbs. Place a piece of the cake in the center of the plate. Drizzle the praline sauce over the cake and sprinkle the pecans around the plate. Garnish with the whipped cream and fresh mint.

 

PRALINE BREAD PUDDING

YIELD: 12 servings

INGREDIENTS

1 tablespoon butter
4 eggs
1 cup light brown sugar
1/2 teaspoon ground cinnamon
Pinch of nutmeg
1 teaspoon pure vanilla extract
3 cups heavy cream
1 cup milk
6 cups day-old bread cubes (1/2-inch)
2 cups crumbled pralines
2 cups Anglaise Sauce

 

DIRECTIONS

Preheat the oven to 350 degrees F. Grease muffin tins with the butter. In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and place in the refrigerator. Refrigerator for 2 hours. Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.




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Contributors

Renard Boissiere, Evan Z.E. Hammond, Naimonu James, Wilson Koewing, J.A. Lloyd, Nina Luckman, Dead Huey Long, Alexis Manrodt, Joseph Santiago, Andrew Smith, Cynthia Via, Austin Yde

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Michael Weber, B.A.

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Linzi Falk

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Alexis Manrodt


B. E. Mintz


Stephen Babcock

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