The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat

by Cynthia LeJeune Nobles

Overview

LSU Press

Product Details

ISBN-13:	9780807145395
Publisher:	Louisiana State University Press
Publication date:	09/17/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	296
File size:	6 MB

About the Author

A member of the Newcomb College Culinary History Writers Group, Cynthia LeJeune Nobles contributed several chapters to New Orleans Cuisine. She lives in Baton Rouge with her husband.

Read an Excerpt

CalasYield: 2 dozen

Calas are similar to New Orleans's famous sugar-dusted beignets. In the 1800s and well into the twentieth century, Creoles enjoyed calas with café noir (black coffee) or café au lait (coffee with milk). Originally made with yeast, the batter adapted well to the modern baking powders that became widely available after the mid-1800s.

2/3 cup unbleached flour1 tablespoon baking powder1/4 teaspoon salt3 large eggs1/3 cup sugar1/4 teaspoon freshly grated nutmeg1/2 teaspoon vanilla2 cups cold cooked riceVegetable oil for fryingConfectioners' sugar for dusting

In a medium bowl, sift together flour, baking powder, and salt. Whisk in eggs, sugar, nutmeg, and vanilla. Stir in rice. Refrigerate batter while oil heats.

In a deep fryer or heavy pot, heat 1 1/2 inches oil to 365°F. Drop batter by a rounded tablespoon and fry until golden brown, about 2--3 minutes. (Refrigerate batter between batches.) Remove cooked calas from oil, drain, and liberally sprinkle with confectioners' sugar. Serve hot.