Fig Pudding

Ingredients

• 6 ounces of suet
• 6 ounces of bread crumbs
• 6 ounces of sugar
• 1/2 pound of figs
• 3 eggs
• 1 cup of milk
• 1 nutmeg
• 3/4 ounce of brandy
• 1 teaspoon of yeast powder

Directions

1. Chop figs.
2. Blend all ingredients together.
3. Poor blended ingredients into a steamer.
4. Boil water in a large sauce pan.
5. Place steamer over sauce pan and steam for 3 hours.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Almond Custard

Ingredients

• 3 pints of cream
• 15 eggs
• 1/2 pound of almonds
• Sugar
• Salt
• Mace

Directions

Blanch almonds

1. Boil a pot of  water.
2. Add almonds to boiling water for 60 seconds.
3. Drain the almonds and rinse with cold water to quickly cool.
4. Squeeze each almond to remove skin.

Custard

1. Blend blanched almonds, cream, and eggs.
2. 
   Add sugar, salt, and mace to taste.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Velvet Cream

Ingredients

• 1 quart of milk
• 6 egg
• 6 tablespoons of sugar
• 1 tablespoon of flour
• 6 tablespoons of powdered sugar
• Vanilla extract
• Lemon extract

Directions

1. Separate egg yolks and whites. 
2. Beat egg yolks, sugar, and flour together.
3. Bring milk to a boil.
4. Stir in egg yolks, sugar, and flour and bring to a boil.
5. Pour boiled mixture into a dish.
6. Mix egg whites and powdered sugar to a stiff froth.
7. Pour egg whites and powdered sugar over the dish.
8. Brown slightly.
9. Flavor top with vanilla.
10. Flavor bottom with lemon.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Creamy Tuscan Chicken With Spinach and Sun-Dried Tomatoes

Ingredients

• 
  1-2 tablespoons extra-virgin olive oil
• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breasts (thinly sliced)
• 2-3 teaspoons kosher salt
• A few turns of freshly ground black pepper
• 4 cloves garlic (minced)
• 1/2 cup chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese (grated)
• 1-2 cups fresh spinach
• 1/2 cup sun-dried tomatoes
• pasta for serving

Directions

1. In a large skillet, warm olive oil over medium-high heat. 
2. Place flour in a small bowl or plate. 
3. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. 
4. Shake off any excess, then place chicken breasts in the warm pan. 
5. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. 
6. Remove chicken to a plate and set aside.
7. If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. 
8. Cook for about 1 minute, just until fragrant. 
9. Add chicken broth, and scrape any browned bits from the bottom of the skillet. 
10. Add cream, Italian seasoning, and Parmesan cheese. 
11. Cook over medium hear for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
12. Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
13. Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

Source — Nourish and Fete
Prepared by Jessie Simpson
Louisiana Anthology
March 20, 2022

Salad Dressing - Without Oil

Ingredients

• 1 egg
• 3 tablespoons of vinegar
• 1 tablespoon of butter
• 1 teaspoon of mustard
• A pinch of salt
• A pinch of pepper

Directions

1. Add all of the ingredients into a pan.
2. Stand over boiling water.
3. Constantly stir them together until it becomes quite thick.

Source —  New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 20. 2022

Lemon Cake

Ingredients

• 5 eggs
• 2 cups of sugar
• 1 cup of flour
• 1/2 teaspoon of Dixie baking powder
• 1 tablespoon of cold water
• 1 & 1/2 lemons
• 1 cup of hot water
• 1 tablespoon of cornstarch
• 1 tablespoon of butter

Directions

1. Mix 4 egg yolks and 1 cup of sugar together.
2. Add 1 tablespoon of cold water.
3. Sift in the flour and stir thoroughly.
4. Beat the egg whites to a stiff dry froth, then add this to the batter.
5. Add in the juice of 1/2 of a lemon along with the grated rind. 
6. Lastly, stir in the baking powder. 
7. This can be cooked in pie or jelly pans.
8. For the filling, combine 1 cup of hot water, 1 tablespoon of cornstarch, 1 cup of sugar, 1 tablespoon of butter, 1 egg, and the juice and grated rind of 1 lemon. 
9. Cook for a few minutes and spread between each cake like jelly.

Source — New Orleans Cook Book
Prepared by Jessie Simpson
Louisiana Anthology
March 20, 2022

Smoked Quail

Ingredients

• 6 whole quail (plucked)
• 1 tbs of pink salt
• 1 tbsp of pepper
• 1 tbsp of smoked paprika
  
• 1 tbsp of chipotle
  
• 1 tbsp of garlic powder
  
• 1 tbsp of onion powder
• 1 tbsp of cayenne pepper
• 1 1/2 tbsp of brown sugar

  
   

 

Directions

1.  In a bowl mix all the spices together.
2. Pat birds dry with a paper towel. 
3. Generously coat the birds with the rub
4. Place them in a fridge to marinate for 4 to 24 hours.
5. Prepare a medium fire in the grill. (225 degrees Fahrenheit)
6. Place the birds indirectly of the flame and smoke for 1 to 1 1/2 hours. 
7. Remove the birds from the grill, lightly cover with tin foil
8. Allow them to rest for 5 minutes before serving.
   

Source — texquail.com
Prepared by David Washington Jr
Louisiana Anthology

March 17, 2022