New Orleans Eggs With Brandy Cream Sauce Food

ANYTHING BRANDY CREAM SAUCE

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

NEW ORLEANS EGGS WITH BRANDY CREAM SAUCE

Steps:

• Melt 1 pound of butter in a sauté pan or skillet over low heat.
• Add the crabmeat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes; set aside and keep warm.
• To prepare the brandy cream sauce, melt the butter over low heat in a saucepan.
• Stir in the flour gradually, cook for about 3 minutes, and then gradually pour in the milk, continue stirring.
• Cook over low heat until the sauce thickens, and then add the salt, pepper and brandy.
• Continue to cook for about 5 minutes or until the sauce is medium thick.
• To poach the eggs, bring the water and the vinegar to a boil in a large skillet or sauté pan.
• Keeping the water at a continuous low rolling boil, crack the eggs one by one into it.
• Cook until the egg whites are firm, about 4 minutes.
• Lift the poached eggs out of the water with a slotted spoon, allowing the water to drain back into the pan.
• Place them on a heated platter while you assemble the dishes.
• Place 3 ounces of crabmeat on each of 8 heated plates, and then place 2 poached eggs side by side on the crab meat.
• Ladle the sauce evenly over the portions.

NEW ORLEANS BRUNCH EGGS

Steps:

• In a skillet, saute mushrooms, chopped ham, onions and garlic in butter until vegetables are tender. Stir in flour and cayenne pepper. Blend in broth; simmer, stirring occasionally, for 20 minutes. To serve, place a slice of ham and an egg on each muffin half. Spoon sauce over each.

CRABMEAT AND EGGS NEW ORLEANS

Steps:

• Saute crabmeat in butter about 5 minutes.
• Stir in salt and pepper.
• Spoon a small amount of crabmeat onto English muffins.
• Top each with a poached eggs.
• Spoon New Orleans Cream Sauce over eggs.
• Sprinkle with paprika.
• New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
• Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
• Stir in remaining ingredients.

BRENNAN'S BREAD PUDDING WITH BRANDY SAUCE

Steps:

• Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep.
• Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.
• Whiskey Sauce.
• In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.

NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM

Steps:

• In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about six minutes.) Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans.
• Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let it sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 degree oven. Immediately lower the heat to 300 degrees and bake 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
• For lemon sauce, squeeze 2 tablespoons juice from the lemon halves and place juice in a 1-quart saucepan; add the lemon halves, water and sugar and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from the lemon rinds. Makes about 3/4 cup. Serve warm.
• To make chantilly cream, refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Makes about 2 cups.
• To serve, put 1 1/2 tablespoons warm lemon sauce in each dessert dish, then spoon in a half cup bread pudding and top with a quarter cup chantilly cream.

POACHED EGGS NEW ORLEANS

Steps:

• CHORON SAUCE: In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
• Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon.
• Remove from heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. Makes About 2 cups.
• POACHING EGGS: In a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently.
• Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft.
• Using a slotted spoon, scoop out eggs and place onto toast (which is on warmed plates). If necessary, gently pat eggs dry with paper towels.
• Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions.

NEW ORLEANS BREAD PUDDING

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.