CREAMY NEW ORLEANS PRALINES
Worth the effort to master the art of praline-making. Give as gifts, great for holiday parties or to bring to the office. See note below for the option of toasted pecans.
Provided by gailanng
Categories Candy
Time 50m
Yield 4 1/2 dozen
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
- Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
- Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
- Optional Toasted Pecans:.
- Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
NEW ORLEANS-STYLE MAPLE-BACON PRALINES
Want to experience New Orleans flavor without the Mardi Gras crowd? Make southern-style scrumptiousness at home with these maple-bacon pralines.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 25 servings.
Number Of Ingredients 8
Steps:
- Cook bacon in skillet on medium heat 12 min. or until crisp, stirring frequently; drain on paper towels.
- Meanwhile, cook next 5 ingredients in large saucepan on medium heat 15 min. or until temperature reaches 239ºF (soft-ball stage) on candy thermometer, stirring occasionally. Remove from heat.
- Stir in bacon, nuts and cinnamon. Immediately pour onto baking sheet sprayed with cooking spray; refrigerate 10 min. or until firm. Break into bite-size pieces.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NEW ORLEANS BACON PRALINES
Provided by Claire Robinson
Time 1h55m
Yield 18 to 24 pieces
Number Of Ingredients 6
Steps:
- Special equipment: candy thermometer
- Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper.
- Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop and set aside.
- Reduce the oven temp to 350 degrees F.
- In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes. Let cool.
- Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water. Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F.
- Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden, about 45 minutes.
PECAN PRALINES, NEW ORLEANS SCHOOL OF COOKING
I bought pralines from New Orleans School of Cooking when my mother and sister and I visited there in 2012, and they were the BEST we tried - and we tried a lot!! When I came home I looked on line for the recipe, and found a video demo of the class on making pralines. I watched the video over and over until I got all the ingredients and instructions written down, which I submit here. Other recipes on this site recommend bourbon as flavoring, which I think sounds fab, so I noted it. I also added a dash of salt, as I always add a little salt to candy and frostings. I have not made these yet, but I'm posting it for safe-keeping.
Provided by cathyfood
Categories Dessert
Time 40m
Yield 24 candies, 24 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
- Combine all ingredients and bring to a softball stage (238-240 degrees), stirring constantly. Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
- Remove from heat.
- Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
- Spoon out on buttered aluminum foil or parchment paper.
Nutrition Facts : Calories 151.7, Fat 8, SaturatedFat 2.3, Cholesterol 8.1, Sodium 36.1, Carbohydrate 20.5, Fiber 0.7, Sugar 19.7, Protein 0.8
25 CLASSIC NEW ORLEANS FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a New Orleans recipe in 30 minutes or less!
Nutrition Facts :
EASY NEW ORLEANS PRALINES
Every bite of these New Orleans pralines is incredible. You are going to be hooked on the buttery flavor of these pecan pralines. Perfect for sharing too.
Provided by Laura
Categories Desserts
Time 35m
Number Of Ingredients 5
Steps:
- Line two baking sheets with parchment paper; set aside.
- In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
- Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.
NEW ORLEANS PRALINES
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.
- In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.
- Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer . Cook the candy, stirring occasionally, until the thermometer reads 240 F.
- Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.
- Add the vanilla extract and pecans.
- Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don't overdo it, as pralines quickly go from fluid to rock-solid.
- Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you're done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
- Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.
Nutrition Facts : Calories 145 kcal, Carbohydrate 21 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 20 g, Fat 7 g, ServingSize 15 pralines (15 servings), UnsaturatedFat 0 g
NEW ORLEANS-STYLE PRALINES
Provided by Food Network
Time 1h
Yield about 4 dozen pralines
Number Of Ingredients 6
Steps:
- Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
- Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
- Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.
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21 FAMOUS NEW ORLEANS FOODS TO TRY - WHERE TO EAT IN NEW ...
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Author Benjamin Liong SetiawanPublished 2021-01-07
- King Cake at Laurel Street Bakery. King Cake is a braided sweet bread shaped into a circle and covered with icing and colored sprinkles—typically green, representing faith, purple for justice, and gold for power.
- Death by Gumbo at Restaurant R’evolution. This is not your typical gumbo, which has a thick filé stock with seafood and or meat, and a Louisianian “Holy Trinity” of vegetables: bell peppers, celery, and onions.
- Beignets at Cafe Beignet. While the crowds and the line of tourists go to Café Du Monde, the locals know to head to Cafe Beignet for this signature New Orleans sweet.
- Poor Boy at Parkway Bakery and Tavern. Parkway has been around for over a century, since 1911 to be exact. Legend has it that the name poor boy, also referred to as po’ boy, comes from the Great Depression era when a sandwich was created to be given free of charge to transit strikers.
- Bananas Foster at Brennan's. Being an enterprising restaurant owner, Owen Brennan encouraged Paul Blangé, his chef, to invent a dish with bananas as the main attraction, in 1951.
- Pimento Cheese Grits at High Hat Café. Located on “Pimento Cheese Row” the bar is set high for this dish adapted from the owner's family recipe. Allison Richard, chef of High Hat Café says, “The real game changer is grating your own cheese.”
- Pralines at Leah’s Pralines. A family owned and operated business since 1944, Leah’s Pralines uses locally sourced ingredients such as Alabama pecans and Louisiana sugar.
- Charbroiled Oysters at Drago’s. It’s hard to argue with oysters brushed with garlic, butter, herbs, and topped with Parmesan and Romano cheese. Drago’s pride themselves on being a part of the immigrant oyster farming legacy in Louisiana for generations.
- Mr. B's Barbequed Shrimp at Mr. B’s Bistro. Mr. B’s Bistro has been a French Quarter staple since 1979, blending both Creole and Cajun cuisines. New Orleans barbequed shrimp is not cooked on a grill.
- Muffuletta at Central Grocery. A muffuletta is a round sesame bread from Sicily. Italian immigrants in New Orleans turned it into a beloved sandwich with marinated olive salad, salami, ham, Swiss cheese, provolone, and mortadella on the namesake round muffuletta bread.
BEST FOOD IN NEW ORLEANS FOR 2022 | COZYMEAL
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Author Steven Luna
- Domilise’s Po-Boys. The hundred-year legacy of Domilise’s may be long, but the menu gets straight to the point: overstuffed po’boy sandwiches loaded up with the very best of fillings, including hot smoked sausage, roast beef, catfish and more.
- Parkway Bakery and Tavern. First opened in 1911, Parkway has represented the best people as well as the best food in New Orleans by operating 24 hours a day to feed factory workers in the early years and offering free food to union members while on strike.
- Killer PoBoys. With their skull-and-cross-baguette Jolly Roger logo and their no-frills dining room, this sly diner celebrates the culinary diversity of the American South by filling their po’boys with Waygu beef, pork belly, chicken confit — and sweet potato!
- Café du Monde. An iconic locale steeped in Louisiana tradition as well as beignets loved the world ‘round, Café du Monde has been serving up some of the best food in New Orleans since 1862.
- Café Beignet. You know you’re in for a real treat with a café bold enough to feature the best food in New Orleans as part of its name! Beignets are the shining star atop a rich menu that includes breakfast, lunch and dinner options, as well as a full cocktail listing.
- Katie’s. Taking a savory angle on the beloved classic, Katie’s offers a crawfish beignet filled with cheese, peppers and onions that sounds like a southern comfort food dream come true.
- Haydel’s Bakery. King cakes are a holiday tradition beyond New Orleans, but they’ve become so connected with Mardi Gras that pop-up shops will open specifically for king cake season.
- Joe Gambino’s Bakery. Who doesn’t love having options when they order their king cakes? At this historic bakery in the Metairie area of New Orleans, you can choose from a single king cake or a multipack, with single- and double-filling versions available.
- Antoine’s. This bakery offers delicious king, queen and Kringle cakes featuring a choice of fillings, complete with the hidden baby figure inside to crown the fortunate finder Mardi Gras royalty.
- Mr. B’s Bistro. Savor the country-style gumbo ya-ya at Mr. B’s. Loaded with chicken and andouille sausage, this sure-to-satisfy mix of roux, meats and vegetables forgoes the seafood elements for a version of gumbo that inspires those who taste it to search for the recipe.
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- Chargrilled Oysters. Drago's Restaurant invented the chargrilled oyster in 1993 when Tommy Cvitanovich brushed oysters on the half shell with a mix of butter, garlic, and herbs.
- Po'Boys. Shrimp, crawfish, oysters, roast beef, or crab—there are so many varieties of po'boys to choose from, it would be hard to eat all the city has to offer on one visit.
- Red Beans and Rice. Red beans and rice is such a simple dish, but the home cooks of New Orleans have raised it to the next level. Lush and rich with fresh herbs, the beans are a creamy addition to rice, served with or without meat.
- Baked Alaska. The Antoine's menu is full of dishes that are iconic to the New Orleans food scene, but the favorite dessert of the restaurant's patrons is Baked Alaska.
- King Cake. A tradition handed down to the descendants of French settlers in New Orleans, King Cake is served to celebrate the Epiphany, the Christian celebration of the time when Jesus revealed himself to the three wise men.
- Gumbo. The official state cuisine of Louisiana, this stew is thickened with a roux, and it's full of vegetables and the cook's choice of protein (seafood, sausage, or chicken), then flavored with filé powder or other seasonings.
- Grits and Debris. "Debris" here is the leftover bits and pieces of roasted meat leftover in the pan after cooking. Enhanced with the savory meat juices that are made into gravy, this mixture is served over hot grits.
- Beignets and Cafe Au Lait. Cafe Du Monde has operated as a French coffee stand in New Orleans since 1862 in the New Orleans French Market. Their name became synonymous with beignets, small squares of fried dough dusted with powdered sugar.
- Barbecue shrimp. Pascal's Manale is the home of barbecue shrimp, but you can also get a great version at Brennan's. There's no barbecue sauce involved here, though—just buttery, spicy seasonings coating each piece of seafood.
- Turtle soup. Yes, there is real meat found in the recipe for turtle soup. Snapping turtles are described as having seven types of meat, reminiscent of the typical proteins we have in our American diet.
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- Gumbo. Gumbo could be one of the greatest soups in the world… assuming that it’s a soup and not a stew. A roux-thickened, brown bowl of Louisiana gumbo, filled with thick slices of Andouille sausage, chicken or seafood, is a quintessential dish in America.
- Jambalaya. It’s not unusual for a visiting New Orleans eater to confuse Jambalaya with Gumbo. After all, the two dishes are both Creole/Cajun dishes popular in the Bayou.
- Po Boys. The only thing confusing about the Po Boy is its name. Also called a Poor Boy, there’s nothing low class or deficient about this iconic sandwich especially when it’s topped with fried oysters or overflowing with melt-in-your-mouth roast beef.
- Muffalettas. Invented by some of the first Italians to immigrate to America more than a century ago, the Muffaletta is NOLA’s second sandwich icon. Those immigrants channeled their roots when they first made this round sandwich with bread traditionally eaten in Sicily.
- Fried Chicken. Southern Americans didn’t invent the concept of battering chicken and frying it to crispy goodness. That honor goes to savvy Scotts and ancient Romans before them (and let’s not forget the Portuguese, of course).
- Turtle Soup. Popular in New Orleans where Cajun and Creole food rule the roost, Turtle Soup proves the age-old adage that most proteins taste like chicken.
- Yak-a-Mein. Yaka Mein sounds like it should be a Tibetan soup. Instead, it’s a Cajun-Chinese food favorite in New Orleans that doubles as a local hangover remedy.
- Shrimp Remoulade. Remoulade wasn’t invented in New Orleans. That honor goes to France centuries ago. But New Orleans cooks made the creamy mayonnaise-based emulsion their own when they combined it with Gulf shrimp to create the salad dish appropriately called Shrimp Remoulade.
- BBQ Shrimp. BBQ Shrimp in New Orleans resembles the shrimp that Crocodile Dundee ‘slipped on the barbie’ in just one way – both involve shrimp. However, unlike the Australian approach to slathering crustaceans with BBQ sauce and cooking them on a grill, NOLA chefs sauté plump Gulf shrimp in a pan with Worcestershire sauce and a whole lot of butter.
- Oysters. Finding oysters in New Orleans is the opposite of a problem. Restaurants serve the plump bivalves raw over crushed ice all year long, not just during months that contain the letter ‘r.’
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- GUMBO. Gumbo is found on both Cajun and Creole tables in and around New Orleans. Originating from the African word for Okra, gumbo began as a boiled or stewed okra dish with rice.
- PO-BOYS. Originally a charitable gesture to feed streetcar workers on strike, the Po’Boy has evolved into New Orlean’s most famous sandwich. Served on crusty New Orleans style french bread and dressed with lettuce, tomato, and mayonnaise, these loaf sandwiches are overflowing with fresh gulf seafood, smoked pork, meatballs, and pretty much anything the chef can dream up.
- JAMBALAYA. Jambalaya is a rice and pork, or a rice and seafood dish, eaten by both Cajuns and Creoles in and around New Orleans. Rice and pork are cooked together in onion, celery, pepper, herbs, and spices.
- RED BEANS AND RICE. Nothing says Monday in New Orleans like Red Beans and Rice. This slow-cooked dish combining pork, kidney beans, rice, and spices is a legacy of the African and Caribbean arrivals to the city.
- ÉTOUFFEÉ. Étouffée means “smothered”, and it describes a dish that combines seafood, usually crawfish, but sometimes shrimp, crab, and even alligator, with roux and butter; and onions, green peppers, and celery (the Trinity of Cajun and Creole cooking) into a rich, seafood-filled gravy that is served over rice.
- MUFFULETTAS. Muffulettas are large, round sandwiches filled with Italian deli meats, cheeses, and homemade olive salad. Salvador Lupo is largely credited with selling New Orleans' first muffuletta when he combined the bread, meats, cheeses, and olives that Italian dockworkers would often request.
- OYSTERS. Louisiana owes its oyster industry to early Croatian arrivals to the city. Many Croatian immigrants became oystermen and are responsible for building today’s commercial oyster industry.
- TURTLE SOUP. The swamp gives rise to some of Creole cuisine’s more unusual ingredients. Turtle Soup, an old staple of Creole tables, can still be found today.
- BEIGNETS. Beignet is the French word for “fritter”. Cafe Du Monde began serving these square, powered sugar-laden donuts to the city of New Orleans in 1862.
- CHICORY COFFEE. Coffee has a long tradition in New Orleans. The port of New Orleans became a major distribution center for the Central and South American coffee trade.
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