Innholdsfortegnelse for November/December 2024 i Louisiana Cookin'

All the Trimmings Towering bonfires. Midnight feasts. Candlelit carols. There are many special ways that Louisianians celebrate the holidays, and so many of them are centered around food. Throughout this issue, you’ll find dishes and ideas to fill your family’s season with joy. If you’re looking for some new appetizers to kick off your festive get-togethers, we’ve got you. The Savory Thumbprint Cookies work well with just about any pepper jelly, but we really enjoyed New Orleans’ own Gracious Bakery’s Creole Pepper Jelly for just the right amount of sweet and heat. (You’ll find the cookies on page 42 and the jelly on page 79 as a part of our gift guide.) I already know the Louisiana Hot Shrimp Po’ Boy Sliders and Cajun Boucherie Board will be making the…

Le réveillon (the awakening), the morning feast following midnight Mass on Christmas or New Year’s Eve, is an age-old custom inherited by Louisiana Creoles from their European ancestors. Réveillon was a time of family reunion and thanksgiving, which began early in the evening with family members converging on households for hours of conversation. Around 11 p.m., church bells began to ring, inviting families to stroll through the French Quarter to St. Louis Cathedral for Christmas Mass. A man might miss any service during the year, but he would be certain to join his family for midnight Mass at Christmas. Christmas Eve was recognized as a day of fasting and abstinence by most Catholics. By the end of midnight Mass, the Creoles were hungry and ready to celebrate with a réveillon…

The holidays are filled with the tradition of gift-giving, and it can be hard to find the perfect present for all the special people in your life. If you’re stuck, might we suggest this list containing five of the best Louisiana food gifts. Any of these amazing products are sure to put a smile on a loved one’s face, and even better, they’re perfect for you to indulge in as well. First up, a condiment to keep on hand for gifting is Arnaud’s Creole Mustard. Arnaud’s is a New Orleans French Quarter institution, and its various house-made sauces are sure to delight your taste buds. Use it in any way you’d use a regular mustard—in shrimp rémoulade or on a sandwich. Next, the holidays just wouldn’t be complete without a…

PRESENTED BY CAMELLIA BRAND Ono’s Hawaiian Grill SHREVEPORT onoshawaiiangrill.com This culinary gem started as a vendor at the Shreveport Farmers’ Market, operating out of a mobile food truck, but has now established itself in a brick-and-mortar location in downtown Shreveport. Sione Maumalanga, Ono’s owner, founded the concept in 2016 as a way to bring authentic Hawaiian cuisine to the community. The operation has evolved over the years, including the addition of a full-service bar, but it’s still featuring many of the beloved dishes Ono’s is known for and has served since its inception, including Loco Moco, Poke Bowl, and pork belly Bao Buns. Dining at Ono’s is always a good time, so drop by and grab a taste of Hawaii in the Bayou State for a can’t-miss experience. Lâche Pas…

In Baton Rouge, Cocha isn’t just a restaurant; it’s a love letter to culinary creativity, global inspiration, and the powerful bonds of community. At the helm of this esteemed establishment is Saskia Spanhoff, who, alongside her husband, co-owner, and general manager, Enrique, has established Cocha as a beacon of flavor, sustainability, and cultural connection in Louisiana. But Saskia’s culinary journey began long before they opened the doors to a restaurant of their own. Born to Dutch parents, Saskia grew up in Louisiana in a home where food was not only sustenance but also a way of life. Her childhood was infused with a blend of eclectic flavors, cultures, and traditions, which left an indelible mark on her palate. From a young age, she developed a deep appreciation for the diversity…

Crispy Crab Cake Bites with Lemon Tartar Sauce MAKES 12 1 (8-ounce) container lump crabmeat, picked free of shell1⅓ cups panko (Japanese bread crumbs), divided2 large eggs, divided2 tablespoons sliced fresh chives1 teaspoon lemon zest2 teaspoons fresh lemon juice1 teaspoon Dijon mustard½ teaspoon Creole seasoning¼ cup olive oilLemon Tartar Sauce (recipe follows), to serveGarnish: fresh arugula, lemon zest, sliced fresh chives 1. In a medium bowl, gently stir together crabmeat, ⅓ cup bread crumbs, 1 egg, chives, lemon zest and juice, mustard, and Creole seasoning until just combined. Shape mixture into 12 patties (about 1½ tablespoons each). 2. In a small bowl, whisk remaining 1 egg. In a shallow dish, place remaining 1 cup bread crumbs. Dip patties in egg, and dredge in bread crumbs. Refrigerate for 30 minutes. 3.…

For much of my life, December was synonymous with piles of bobby pins, ribbons, nylons, and leotards, as my youngest sisters are ballerinas and The Nutcracker was the pièce de résistance of their annual performances. I’ve seen it enough times that I might be able to perform it myself, even without knowing the difference between a plié and relevé. Even now, when I contemplate flavors for the winter cocktail menu, immediately, the opening notes of “Dance of the Sugar Plum Fairy” echo in my mind. The familiar sounds of the Sugar Plum Fairy stirred memories of how the holiday season is shaped by tradition. That same sense of legacy followed me recently to a spirits conference, where I encountered a nocino liqueur with a story just as rich and intricate…

“A Louisiana satsuma has the power to heal family feuds while packing perfectly in your ‘bedon,’ so no matter what has you in the Bayou State, snatch you up a sack of satsumas and share the love this winter.”—JEAN-PAUL BOURGEOIS LOUISIANA’S HUNTING AND FISHING SEASON is now in full swing, and you can find many people of the state enjoying crisp cool fronts in the outdoors. Also during this time of year is Thanksgiving and Christmas, two of the biggest holidays in the US, and for many Louisianians, these holidays represent days well spent cooking, watching football, and getting to spend time with family members who may or may not be in our everyday circles. As someone whose life revolves around food, family, and the outdoors, this time of year…

The kitchen is not just a place to prepare meals—it’s where stories are told, memories are made, and the past and present coexist in every bite. This time of year, though, there’s a collective sense of anticipation that fills folks’ kitchens. The holidays are a time to celebrate the flavors and traditions that define Louisiana cuisine, and what better way to do that than by exploring some of the year’s newest, most anticipated cookbooks? Each author offers a distinct perspective on the rich traditions that make up the Bayou State’s cuisine, and they’ve arrived just in time to inspire your holiday table. If there is a city where food is as much a part of its identity as its music, it’s New Orleans. In Ralph the Baker: New Orleans Recipes,…

The nostalgic flavors of the season—cranberries, orange, cinnamon, vanilla, brown sugar, and more—make their way into this dried fruit-studded bread pudding complete with a decadent homemade Bourbon Sauce. You’ll be invited back to every holiday get-together with this dish in tow. Bourbon Bread Pudding MAKES 8 TO 10 SERVINGS ¼ cup roughly chopped golden raisins¼ cup roughly chopped dried cherries¼ cup dried cranberries¼ cup bourbon1 (1-pound) loaf French bread, cut into 1-inch pieces6 cups whole milk6 large eggs, lightly beaten1¼ cups sugar1 tablespoon cane syrup2 teaspoons vanilla extract1 teaspoon orange zest½ teaspoon kosher salt½ teaspoon ground cinnamonBourbon Sauce (recipe on opposite page) 1. In a medium glass bowl, combine raisins, cherries, cranberries, and bourbon. Cover and let stand at room temperature overnight. 2. Preheat oven to 350°. Spray a 13x9-inch…

RECIPE INDEX APPETIZERS AND BEVERAGES Cajun Boucherie Board 38 Crawfish Queso Fundido 38 Crispy Crab Cake Bites with Lemon Tartar Sauce 38 Holiday Apple-and-Pear Salad Boats 19 Louisiana Hot Shrimp Po’ Boy Sliders 42 The Nutcracker 91 Savory Thumbprint Cookies 42 Spiced Satsuma Bourbon Punch 64 DESSERTS Banana Fosters Cake 56 Bourbon Bread Pudding 83 Bread Pudding with Rum Sauce 75 Chocolate Orange Pecan Tart 60 Coconut Cathedral Cake 59 Orange Brittle 54 Orange Custard 54 Sazerac Cake 59 MAINS Cajun Brown Jambalaya 73 Cajun Fried Turkey 71 Duck à l’Orange 24 Make-Ahead Breakfast Casserole 81 Tur-Duck-Hen Casserole 64 Venison Tournedos Rossini 34 MISCELLANEOUS Bananas Foster Filling 56 Bourbon Sauce 84 Bourbon Swiss Meringue Frosting 60 Brûléed Bananas 56 Cherry Bourbon Filling 60 Coconut Buttercream 59 Honey Dijon Dressing 19…