Innholdsfortegnelse for November/December 2023 i Louisiana Cookin'

WHEN I LOOK THROUGH this holiday issue, I’m just overwhelmed with a sense of thankfulness. I’m thankful for the chefs, home cooks, and artisans of Louisiana (past and present) who’ve poured their hearts and souls into the ingredients and recipes we get to enjoy every day; for our talented staff, who work hard every day to bring traditional and offbeat recipes and stories to life on the pages of Louisiana Cookin’; and thankful for you, dear reader, for whom we do this. In this very special issue, I think you’ll find a lot to love. Whether it’s from one of our contributors, like John Folse’s Mamère’s Supermoist Fruitcake (page 26), Jason Derouen’s Crawfish Bread (page 89), or Jeff “Beachbum” Berry’s heartwarming Yule Log Grog (page 94), or from our own…

CITRUS IS SOME OF THE MOST WIDELY AVAILABLE and approachable produce in the Louisiana repertoire. Lemons, oranges, and grapefruits are grocery store staples, and it’s not uncommon for Bayou State home cooks to use them all year long. But winter is actually peak citrus season, so as winter approaches, it’s the perfect time to let these refreshing fruits shine. From sweet oranges and sour lemons to tangy, tart grapefruits, the acidity and sweetness of citrus shines in recipes of all kinds. Gather up these fruits at their peak and whip up this starter, sip, entrée, and dessert that prove just how versatile and irresistible seasonal citrus can be. BLACKENED REDFISH WITH GRAPEFRUIT SALSA MAKES 4 SERVINGS Brighten up your winter with this easy yet elevated recipe. 2 (¼-inch-thick) slices grapefruit4…

BRÛLÉED PINEAPPLE TART MAKES 1 (9-INCH) TART Caramelizing the sugar on yummy tropical fruit brings rich sweetness to this beautiful tart. Pastry Crust (recipe follows)5 to 6 pineapple slices (about ⅛ inch thick)2 tablespoons unsalted butter, melted½ cup granulated sugar, divided20 ounces cream cheese, softened1 cup confectioners’ sugar2 teaspoons vanilla bean paste½ teaspoon ground cinnamon¼ teaspoon ground allspice2 tablespoons cold heavy whipping cream 1. On a lightly floured surface, roll Pastry Crust into a ¼-inch-thick circle (about 12 inches). Carefully transfer to a 9-inch round fluted removable-bottom tart pan, lightly pressing into bottom and up sides of pan. Using a paring knife, trim excess dough. Using a fork, evenly dock bottom of dough. Freeze until firm, at least 30 minutes. 2. Preheat oven to 375°. 3. Top crust with a…

SOME MORNINGS CALL FOR A SPECIAL TREAT, and this indulgent drink is sure to do the trick. Brew up a pot of your favorite coffee, stir in some sweetness, spices, and praline liqueur, and you’re in for a delicious sip to savor. PRALINE PECAN EYE-OPENER MAKES 1 SERVING The praline and pecan flavors make this rich sip a dream. 4 ounces hot strong brewed coffee1½ ounces praline pecan liqueur*3 tablespoons heavy whipping cream½ teaspoon firmly packed light brown sugar⅛ teaspoon ground nutmeg⅛ teaspoon ground cinnamonGarnish: freshly grated nutmeg, praline pecan 1. In a coffee mug, combine hot coffee and liqueur. 2. In a small bowl, whisk together cream, brown sugar, ground nutmeg, and cinnamon until just thickened. Carefully spoon cream mixture on top of coffee mixture. Garnish with grated nutmeg…

THE HOLIDAY SEASON is in full effect. In Louisiana, there are no shortages of tasty meals provided at every holiday party. Let me be clear: there’s no shortage of good food; however, you might not find many meals that are good for you. Nonetheless, holiday meals in Louisiana are all about the experience. When we host a gathering, we want our guests leaving full and satisfied. There will always be plenty of leftovers. There is an unwritten rule we follow down here: “Better to cook too much than to cook just enough.” If you host a gathering and you don’t end up with leftovers, then someone left the party hungry. This is just unacceptable. For this reason, we go heavy on appetizers and desserts. Here, I’m providing you with two…

RECIPE INDEX Appetizers Bacon-Wrapped Oysters with Cane Syrup Glaze 65 Crawfish Bread 89 Lemon Baked Feta 22 Pecan-Cheese Crackers with Pimiento Cheese 47 Pepper Jelly 48 Pimiento Cheese 47 Beverages Frozen Bourbon Milk Punch 84 Grasshopper 84 Holiday Citrus Punch 22 Praline Pecan Eye-Opener 73 Yule Log Grog 94 Desserts Brûléed Pineapple Tart 38 Chocolate Peanut Butter Pie 89 Citrus Olive Oil Cake 23 Coconut Cake 40 Dark Chocolate Orange Bread Pudding 39 Mamère’s Supermoist Fruitcake 26 Peppermint Mocha Pots de Crème 38 Red Velvet Doberge Trifle 39 Red Wine-Poached Pears 17 Salted Beer Caramels 47 Spiced Custard and Cranberry-Bitters Parfaits 79 Spicy Cajun Truffles 47 Sugar Cookie Kits 47 Mains Blackened Redfish with Grapefruit Salsa 19 Marinated Lamb Chops with Citrus Butter 65 Miscellaneous Candied Orange Peel 39 Candied…

AS THIS SEASON OF FAITH, FAMILY, AND FOOD approaches, I often reminisce not only about holiday seasons past but also about the original Christmas Day so many centennials ago. On a trip to Israel in 2013, I had the privilege of standing in Shepherd’s Field, which was once traversed by Joseph, Mary, and Jesus, who was still cradled in his mother’s womb. This was the field where shepherds first saw the rising Christmas star and angels heralded the birth of the newborn king. This was Bethlehem—in Hebrew, “Bet Lehem,” meaning “House of Bread.” While it may have been wanderlust that brought me to Israel, it was wonder that overcame my senses at every turn of this journey. How can you stand at the genesis of salvation history and not be…

PECAN-CHEESE CRACKERS WITH PIMIENTO CHEESE MAKES 96 (photo on page 43) This big ole batch of buttery Cheddar crackers with Pimiento Cheese to serve with them will make plenty to package up as party favors. 1½ cups all-purpose flour1 cup finely chopped pecans3 cups shredded sharp Cheddar cheese¾ cup cold unsalted butter, cubed2 teaspoons Creole seasoning½ teaspoon paprika¼ cup whole milk1 teaspoon Worcestershire sauce96 pecan halves 1. In the work bowl of a food processor, pulse flour and pecans until mixture resembles fine crumbs. Add cheese, cold butter, Creole seasoning, and paprika; pulse until combined. 2. In a small bowl, stir together milk and Worcestershire. With food processor running, add milk mixture to flour mixture until a dough forms. 3. On a lightly floured surface, roll dough into a 28-inch…

LOUISIANA COOKIN’ wouldn’t be what it is today without Phyllis Hoffman DePiano. She fearlessly crafted what would become Hoffman Media, our parent company, over the last 40 years with grace and passion. As the company has grown, each of the magazines and books it has produced has been shaped by the creativity, charm, hospitality, grit, and joy that made her the wonderful leader she was. Our team at Louisiana Cookin’ wishes to pay tribute to Phyllis and continue being inspired by her vivacious spirit as we carry on her legacy in the years to come. Among Phyllis’ many titles throughout the years both professionally and personally—entrepreneur, founder, chairman of the board, church pianist, daughter, sister, and wife—the roles of mom to her twin sons, Brian Hart Hoffman and Eric Hoffman,…

COCKTAIL BITTERS are integral to every good bar cart. Classic bitters are made from a neutral alcohol or glycerin base that is infused with flavor from spices, herbs, fruits, and other botanical elements. They usually have a high alcohol content, about 35 to 45 percent ABV, but most recipes feature just a couple of dashes to add a spicy, bitter, and sometimes sweet touch to your drinks. While old-fashioneds and Manhattans often feature Angostura Bitters and Peychaud’s Bitters are commonly associated with the New Orleans-native Sazerac cocktail, there are many great types of bitters to choose from to add a complex depth of flavor to your favorite drinks and even desserts. For these pretty parfaits, we wanted to show off a bottle of bitters beloved in Louisiana that’s perfect for…

When it comes to the holiday season, you’d be surprised how well many classic wintry flavors fit into tiki cocktails and what we do at Latitude 29 year-round. That’s something I, like most people, I think, never realized about tiki. When I first dipped my toes into this business, I was nothing more than a guy who just enjoyed a good drink. I didn’t know much about flavor profiles or anything like that, and I surely didn’t know enough to open and run a bar. I trace my fascination with the world of cocktails back to my childhood, a time when I was far too young to indulge in these libations myself. We were living in California’s San Fernando Valley outside Los Angeles in the 1960s, but my parents hailed…

Rebekah Hoffpauir The Bekery 2040 E. Walnut St. Lake Charles facebook.com/thebekeryllc REBEKAH HOFFPAUIR IS THE TALENTED VISIONARY at the creative helm of The Bekery in Lake Charles. Since officially opening in 2016, it’s become the place where she can showcase and share her passion for the sweeter things in life with patrons. Over the last several years, she’s worked tirelessly alongside an incredible team to curate a delightful sanctuary for all things baked and beautiful, but Rebekah’s journey with baking is one that began back during her childhood and is steeped in love, dedication, and perseverance. “It’s something I loved from a really early age,” she says. “When I was a kid, I fell in love with my Easy-Bake Oven, and that evolved into making cake pops for family and…

Holiday Coupetails by Brian Hart Hoffman and Brooke Bell HOLIDAY COUPETAILS invites cocktail connoisseurs and novice home bartenders alike to embark on a sensory voyage through the world of exquisite drinks and elegant presentation. Crafted by the collaborative genius of Brian Hart Hoffman and Brooke Bell, this cocktail recipe book explores new and classic libations, all within the timeless embrace of the iconic coupe glass. The duo, celebrated for their prowess in culinary and mixology innovation, have skillfully curated a lineup that pays homage to the past while embracing contemporary tastes. Their fascination with the beautiful barware first began more than a decade ago while antiques-hunting during their world travels, but the seed of inspiration for this sequel to their first work, The Coupe (Hoffman Media, 2016), sprouted last December…