Friday, December 23, 2022

Pralines

 


When New Edition sang the song, Candy Girl, they were singing to me—and my unabashed sweet tooth.  To say I love candy is the greatest of understatements, because I actually looooove candy.


And when it comes to these confectionery delights, I especially enjoy them during the holidays.  Growing up, my mom always set out her glass candy jars filled with candies for my sister and me, along with family members and “dropper-byers”, alike, to relish.





Then something really special happened exactly 15 years ago, when D.M.R. Fine Foods was born during the holiday season.  And our inaugural offering?  A Holiday Sweets & Treats menu filled with sweet and savory goodness, including decadent homemade candies.


So it’s no wonder that I was inspired to bring another candy recipe to life in my kitchen last weekend—inspired by my latest jaunt to New Orleans this past Summer—and the tastes that have long been favorites of my pecan-loving family.






Pralines.


So unbelievably easy and quick to bring together, you can make and nosh on these goodies whenever your heart and palate desires.  I gifted most of my batch (a bit selfishly motivated by the consequences of keeping them on hand in my home and the residual fallout to my waistline), so you can do the same for friends, family, colleagues—or just enjoy them all to yourself, if you’re not willing to part with the nutty, decadent goodness.


This recipe rendition hails form the New Orleans School of Cooking where I spent an afternoon learning more about the history, culture, people, cuisine, and techniques that make Creole and Cajun cuisines so exceptional, while watching classic dishes come to life, and eating to my heart’s content.





So here’s to making your holidays—and beyond—extra sweet and to Happy Eating!


Pralines


Ingredients:

1 1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 cup milk

6 tablespoons butter (3/4 stick)

1 1/2 cup pecans (roasted optional—but recommended)

1 teaspoon vanilla extract


Special Equipment:

A Candy Thermometer


Method:

Combine all ingredients in a medium saucepan and bring to a boil achieving “softball stage” (*238-240 degrees) Cook’s Note: watch carefully to avoid sticking and burning on the bottom.


Remove from heat.  Stir until mixture (stirring constantly) becomes creamy and cloudy, and pecans stay suspended in mixture.  Spoon out on buttered waxed paper or parchment.  Enjoy!

Cook’s Note: when using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is underneath.


Roasted Pecans: Bake them on a sheet pan at 275 degrees F for 20 to 25 minutes, until slightly browned and fragrant.


Options:  Praline Sauce (add 1/2 cup corn syrup to mixture.)  Chocolate covered praline candy.  Flavored pralines (chocolate, coffee, brandy, etc.)


**Makes 1-50 Pralines depending on size.


*Recipe adapted from the New Orleans School of Cooking


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Thursday, February 20, 2014

{Be Inspired!}: Leah Chase, Culinary and Cultural Pioneer

Leah Chase


At 91 years young, Leah Chase continues to stand strong in her culinary prowess and inspire the many who know something of her pioneering story and legacy.  A New Orleans based chef, restauranteur, author and television personality, known as the Queen of Creole, Ms. Chase's legacy is an inspiring fixture of black history--my history--in America. 

Her legendary family restaurant, Dooky Chase's, was a key gathering place for the Civil Rights Movement in the 1960's, as well as for music, entertainment and culture in New Orleans and has been lauded for its extensive gallery of African-American art.  Still considered to be the signature restaurant for Creole cuisine, I can't wait to visit (and indulge!) when I finally make my way to NOLA.  And if I'm really fortunate, I hope to meet this living legend in person.  


Her numerous achievements and honors speak for themselves, including a formidable restart after the destruction of Hurricane Katrina, and keep me inspired to continue pursuing and achieving my God-given dreams.  

Thank you, Ms. Chase, for inspiring me and countless others, and for being a beautiful reflection of Black History.

Happy Eating...and Inspired Living!
Photo Credit


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