French Quarter Fritter Batter - weekend recipe

If you visit New Orleans for its Cajun and Creole cuisine, you’ll soon discover the many desserts synonymous with the venerable city. The Big Easy is probably the fritter capital of the world. Known in New Orleans as the beignet, the fritter can combine with almost any fruit to create an exquisite desert. Think apple, banana, or cherry fritters. Let your imagination go wild. It all starts with the fritter batter, and here is the recipe. Hey, if you can't visit New Orleans soon, read my French Quarter mystery Big Easy and take a trip in your mind.

Ingredients 

·         1 cup flour, sifted

·         ½ cup water, cold

·         2 eggs

·         ½ cup sugar

·         1 Tbsp. olive oil

·         2 Tbsp. brandy

·         ¼  tsp. salt

Directions

Separate the eggs. Beat the whites into a thick froth and reserve. Add the yolks to the flour, and then beat until very light. Add the sugar and blend well. Add the brandy and beat lightly, and then add water and oil to make the batter the consistency of a thick starch. Add the egg whites and beat well. The batter is now ready for the desired fruit needed to create your amazing Creole dessert beignet. Enjoy!

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Mama Mulate's Spicy Avocado Bisque - a weekend recipe

Mama likes avocados, cold soups, and an occasional nip of gin. It’s understandable why she likes this recipe. What’s not to like?

Ingredients

• 2 avocados
• ¼ cup heavy cream
• ¼ cup grapefruit juice
• 1 jigger gin
• 1 tsp salt
• ½ tsp pepper
• ½ tsp chili powder
• ¼ tsp paprika
• 4 cups jellied chicken consommé
• Grapefruit slices for garnish

Directions

Peel and deseed avocados. Force pulp through a fine sieve. Add grapefruit juice and cream to avocado pulp, and then puree. Add salt, pepper, chili powder, and paprika. Combine gin, jellied chicken consommé, and pureed mixture. Blend until smooth. Chill soup in the refrigerator before serving, and then serve in chilled cups garnished with grapefruit slices.

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Free Creole Cookbook at Barnes & Noble

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Download Mama Mulate's Little Creole Cookbook for free at Barnes & Noble.com.

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Mama's Steamed Oysters - a weekend recipe

Mama has a PhD in English literature, but when it comes to sports, she isn’t a typical academic. A track star at the University of South Carolina, she participated in world-class sprints and relays. Her sleek body still attests to her former athletic prowess.

Another dirty little secret, Mama likes professional football and loves the New Orleans Saints. She attends every home game, at least when someone else is treating, that is. A recalcitrant cheapskate, she refuses to pay what she considers an exorbitant price for tickets. When she can’t see her beloved Saints playing in person, she often hosts a game party, serving steamed oysters, a New Orleans favorite.

Ingredients

• 4 dozen oysters, shucked
• Salt and pepper to taste
• A dash of cayenne

Directions

In a steamer, steam the oysters in a mixture of water and beer for about 5 minutes. Combine with salt, pepper and a dash of cayenne. Serve on crackers with drawn butter and, or Tabasco sauce.

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