Preserved Figs

Ingredients

• ~1 lb. of white or brown figs more than half ripened 
• 3/4 lbs. of raw sugar
• Zest/Peel of 1 lemon
• 1 thumb of ginger, grated

Directions

1. Start by making a simple syrup in a medium-large pot on low heat. Sugar and equal volume water. 
2. When the sugar has fully dissolved and simmered for a few minutes, add the lemon garnish, ginger, and figs.
3. Stir frequently while boiling until mixture becomes clear  (30-60 minutes).
4. Preserves may be canned/jarred for years. Once opened, eat safely within a week. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Gruel Batter Cakes

Ingredients

• One quart of this gruel ~ Gruel is a liquid food made using milk or water, along with a meal good (oatmeal, cornmeal, etc.)
• 1 Large Tablespoon of butter
• 9 Eggs
• 1 Tbs flour & 1 Tbs of cornmeal (white cornmeal reccomended)
• 1 tsp baking soda dissolved in 2 Tbs of water
  

Directions

1. On the stovetop in a small pot, simmer the butter into the gruel.
2. Once dissolved and stirred, remove from heat and pour into a bowl and stir until cool (wooden bowls traditionally used).
3. Add eggs, meal, and baking soda solution before stirring to completion (finished product will be a porridge/ fluid consistency).
4. Makes roughly 48 oz, or 6-10 servings.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Preserved Tomatoes

Ingredients

• 2 lbs. raw sugar
• Equal volume water (~2-3 cups)
• 1 lb. ripe tomatoes

Directions

1. Begin by making syrup in a medium-large pot on low heat. 
2. Once the sugar has dissolved and simmered for a few minutes, add the tomatoes.
3. Allow these to cook for 10-15 minutes, or until tender over a low heat (they do not require a great deal of cooking).
4. Preserves may be canned/jarred for 3-6 months, or eaten from the refrigerator for a week safely.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Pickled Lemons

Ingredients

• 6 Large Lemons
• 1 lb. Salt
• 6 large cloves of garlic- diced
• 2 oz. Horseradish- thinly sliced
• 1/2 oz of whole cloves, mace, nutmeg and cayenne
• 2 oz. Flour of mustard
• 2 qts. vinegar (white or apple cider)

Directions

1. Wipe down lemons, and place in a medium-large pot.
2. Cover lemons in salt, garlic, horseradish, seasoning blend, flour of mustard, and vinegar.
3. Add enough water to barely cover the ingredients.
4. Once brought to a low boil, maintain this for 15-20 minutes, or until lemons are tender. 
5. Remove from heat and allow to cool while remaining covered. Once cooled, place in jar and seal.
6. Keep jar nearby, and closed. Stir daily for 6 weeks before use. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Green Tomato Soy

Ingredients

• ~20 lbs green tomatoes
• 12-18 white onions
• Salt
• White Vinegar
• Sugar
• Olive Oil
• 1 bottle of mustard 
• Black Pepper 
• Mace
• Whole cloves
• Whole allspice
• Black Peppercorns
• Mustard Seed
• Coriander
• Celery seed

Directions

1. Slice the tomatoes and onions thinly.
2. Place them in jars in alternating layers with a Tbs of salt between each layer. 
3. Wait 24 hours.
4. Mix mustard with vinegar.
5. 'Bruise' spices by lightly pounding them before use.
6. Mix spices evenly.
7. Pour off water and then boil the contents of the jars in vinegar in a large pot for 10-15 minutes.
8. Place them in jars again: layering tomatoes and onions, spice blend, a little sugar and a Tbs of olive oil until each jar is just shy of being filled. Each jar needs approximately a 1/4 - 1/2 inch 'headspace' between the top of the contents and the jars lid. 
9. Pour mustard & vinegar mixture over each jar to cover the contents.
10. Store for 2-3 years safely in cool dark space, and enjoy within 1 week of opening from the refrigerator.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 17, 2022

Potato Salad

Ingredients

• ~1.5 lbs. red potatoes- Chopped
  
• 
  ~1.5 lbs sweet potatoes- Chopped
• 
  
  
  
  
• 2-4 eggs
• 1 bunch of green onions- diced
• 
  
  
  
  
• 1/2 yellow onion- diced
• 
  
  
  
  
  
  
  
• 1 bell pepper- diced
• 
  
  
  
  
• 1 poblano- diced
• 
  
  
  
  
• 1 thumb of ginger- diced
• 
  
  
  
  
• 2-3 Tbs of rendered pork fat
• 3 Tbs. Olive oil
• 2 Tbs soy sauce
• 1.5 Tbs vinegar
• 3 large garlic cloves- diced
• 
  
  
  
  
• 2 Tbs mustard
• 2 tsp Worcestershire
• Paprika
• Cayenne
• Cumin
• White and Black pepper
• Oregano, thyme, sage  
• Salt to taste

Directions

1. Boil half the potatoes and bake the other half until tender. And let cool
2. Boil eggs soft (6.5 minutes of boiling) and split in half to extract yolk into large bowl. 
3. Chop cooked whites and add to bowl
4. Add rendered pork fat, mustard, soy sauce, herbs and spices, Worcestershire, olive oil, and vinegar before mixing thoroughly and vigorously
5. Sautee 1/2 diced vegetables and garlic in medium-large saucepan. When done, let cool and then add to sauce mixture from above. 
6. Mix potatoes into large bowl until sauce is thoroughly distributed. Add additional olive oil/mustard/water to thin out the sauce mixture. 

Source — Ideas Unlimited LLC. 
Prepared by Connor Haskins
Louisiana Anthology
July 17, 20122

Parmesan Crusted Chicken

Ingredients

• 1/2 cup mayo
• 1/4 cup parmesan cheese
• 4 boneless, skinless chicken breast
  
• 4 teaspoons breadcrumbs

Directions

1. Preheat oven to 425 degrees.
2. Mix 1/2 cup mayo with 1/4 cup parmesan cheese to make spread.
3. Put an even coat of the spread on all pieces of chicken.
4. Sprinkle 4 teaspoons evenly across all chicken.
5. Place in oven on baking sheet at 425 degrees for 20 minutes or until cooked thoroughly.

Source — Me
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022