SWEETS

Cajun Desserts to Die For!

PRALINE PECAN FUDGE
by Chef John Folse

PREP TIME: 30 Minutes MAKES: 20 pieces

COMMENT:

Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.

INGREDIENTS:

METHOD:

In a two quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized. Remove from heat and stir in morsels, vanilla, marshmallow cream, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours. Cut fudge and serve.

CAJUN PRALINES
by Chef John Folse

PREP TIME: 30 minutes MAKES: 1-50

COMMENT:

Desserts and candies tended to be a little understated in Louisiana, prior to the arrival of the Ursuline nuns in the 1700's. With them came the knowledge of great pastry making and other confectionery but most important, was their gift of praline candy to the City of New Orleans. This sugar candy was originally made with hazelnuts in Europe but quickly adapted the pecan because of its' abundance here in Bayou country.

INGREDIENTS:

1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
1 tsp vanilla
3/4 stick butter
1 1/2 cups pecans, (roasted optional)

METHOD:

Combine all ingredients and bring to soft ball stage (238-240 degrees F), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out on buttered wax paper, aluminum foil or parchment paper. (When using was paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.)

NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and smell permeates.

PRALINE SAUCE
the Gumbo Shop

1 pound granulated sugar
2 cups dark corn syrup
1/2 cup water
1/2 cup double strength black coffee
2 Tablespoons butter
3 cups roasted pecan halves or pieces

Place the sugar in a large, heavy pot and set it over a medium heat. Stirring often, slowly let the sugar melt and caramelize until dark brown, being careful not to let it burn. Add 1 cup of water along with the coffee and butter. Bring the pot to a boil, lower to a simmer and cook, stirring occasionally, for about 30 minutes. Remove the pot from the heat and allow it to cool to room temperature. If the sauce is too thick, add a little water.

Add the roasted pecans shortly before serving so they will maintain their crispness. Without the pecans added, the sauce will keep for several weeks in a covered container. If you choose to refrigerate it, which is unnecessary, be sure to let it get back to room temperature before serving.

JUDY'S NEW ORLEANS BREAD PUDDING WITH BOUBON SAUCE

Preheat oven to 350 F. Butter a 9 x 13 casserole. Soak bread in milk until milk is absorbed, stirring once to make sure all bread has absorbed some milk. Beat eggs and sugar until smooth. Add pecans and vanilla; pour over bread mixture, stirring well. Put casserole in a shallow pan of water and bake until firm and a knife inserted in the center comes out clean, approximately 1 hr and 15 minutes.

BOURBON SAUCE:
Combine in heavy saucepan or double boiler 3/4 stick butter, 1 small can evaporated milk, 1 cup sugar, and 1 beaten egg yolk. Cook and stir constantly until thickened. Remove from heat and cool to barely warm. Stir in 3 Tbsp. bourbon. (Use more to taste!)

NOTE: 1/2 cup raisins can be used in place of or in addition to pecans

Serve over warm pudding.

Pudding and sauce may be reheated in microwave in individual portions.

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