lyricsEddie DeLange / Loise Alter
Do you know what it means to miss New Orleans
And miss it each night and day
I know I’m not wrong this feeling's gettin' stronger
The longer, I stay away
Miss them moss covered vines the tall sugar pines
Where mockin' birds used to sing
And I'd like to see that lazy Mississippi hurryin' into spring
The moonlight on the bayou a creole tune that fills the air
I dream about magnolias in bloom and I'm wishin' I was there
Do you know what it means to miss New Orleans
When that's where you left your heart
And there's one thing more I miss the one I care for
More than I miss New Orleans
On Saturday evening, we gave a cooking lesson to a friend from church, who had bought the lesson through our church service auction. We had a grand time talking food, New Orleans, kids, and eating everything we made. The recipes are below.
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Muffalettas
Very similar to those at Central Grocery, which I remember eating on our trips there.
Chicken and Sausage Gumbo
I didn’t really love gumbo when I was younger but it has certainly grown on me now. So, for the first time, the night before the crash of Flight 587, I made gumbo, based on my mom’s recipes and my New Orleans cooking school class notes. And you don’t really need Andouille sausage—just any smoked sausage. Note: My mom adds a can of diced tomatoes; I don't.
4-5 chicken breasts
½ cup flour
½ cup oil
2 large onions chopped
2 ribs celery, chopped
1 green pepper, chopped
2 lbs. sausage
6-8 cups chicken stock
5 cloves garlic, minced
2 bay leaves
2 tablespoons Tony’s (approximately)
Saute sausage medallions. Saute onions, celery, pepper in sausage grease.
Bread Pudding and Rum Sauce
I got this from Southern Living. Mom makes it now for all of her events and gets raves of compliments from real Southern chefs. I usually decrease the number of raisins, which will burn on the bottom if not floured. I know some people insist on adding fruit cocktail; I don't.
3 eggs, lightly beaten
1 ½ cup sugar
2 tablespoons light brown sugar
½ teaspoon nutmeg
¼ cup butter, melted
2 ¾ cup whipping cream
4 cups cubed French bread
¾ cups raisins (or less)
Combine first 4 ingredients. Stir in butter and cream. Gently stir in bread and raisins. Pour in lightly greased 2-quart deep dish. Bake 375°F for 50-55 minutes, shielding with foil after 30 minutes. Let stand 10 minutes before serving.
Southern Living magazine
Bourbon Sauce
3 tablespoons butter
1 tablespoon flour
½ cup sugar
1 cup cream (whipping, heavy, half-and-half)
2 (or 1) tablespoons bourbon (or your favorite--rum works well)
1 tablespoon vanilla extract
1 teaspoon nutmeg
Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and cream; cook 3 minutes. Stir in bourbon, vanilla, and nutmeg, and simmer 5 minutes.
Family Circle
Pralines
From my class at the New Orleans School of Cooking. They are a little grainy for me. I like the ones you can buy at Southern Candymakers, which are only sugar, butter, and cream, I think.
1 ½ cup sugar
¾ cup light brown sugar
½ cup milk
6 tablespoons butter
1 ½ cup pecans (roasting optional—275°F for 20-25 minutes)
1 teaspoon vanilla
Combine all ingredients and bring to a “softball stage” (238-240°F), stirring constantly. Remove from heat.
Stir until mixture thickens, becoming creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil, or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath or hot was will transfer.
Alternates
Praline Sauce: Add ½ cup corn syrup to mixture.
Chocolate covered praline candy
Flavored pralines (add 1 tablespoon peanut butter, chocolate, coffee, brandy, etc at softball stage)