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APERITIF

Kir is a French aperitif served to guests before dinner. It is usually


made from wine or Champagne, with a mixture of fruit juices. As a
show of respect in France, guests stand to receive these aperitifs
from their gracious host. In Louisiana, this remains a part of Creole
dinner party protocol.
.

Kir la mademoiselle
1
1
1
1

gallon water
12-ounce can frozen white grape juice
pint white wine or Champagne
pint vodka

Kir au bon monsieur


1
1
1
1

gallon water
12-ounce can apple juice
pint muscadine wine
pint vodka

Mix all ingredients in a large pitcher and chill. Serve without


ice in 3-ounce sherry glasses.

HORS-DUVRE
Brmes Croles
Creole Eggplant
A long-time favorite of our dinner guests!
1 cup lean chopped bacon/andouille pork sausage
2 large eggplants
3 cups olive oil
1 cup choice of fresh seasoned crawfish/shrimp/sausage
1 tbsp white or black pepper
1 tbsp minced garlic
2 tbsp brown or white sugar
1 can stewed tomatoes with jalapeos
From CREOLE - Gourmet Secrets of Louisiana
by John Lafleur II, Photography by Norris Fontenot, Edited by David B. Ellzey

1 cup lemon juice


1 tsp rosemary
1 tbsp Herbes de Provence (or simple Italian herbs)
3 cups yellow squash cut in small rounds
2 cups white wine
1 pint Rag Quattro Formaggio
Fry the bacon in a large skillet or wok and strain all excess
grease. Chop the bacon and set aside. Cut the eggplant into
rounds and saut in the olive oil in the same skillet. Add the
crawfish (tasso maybe substituted) bacon, pepper, garlic
and tomatoes (whole or diced). Caramelize the meat and
vegetables over high heat until the onions are translucent.
Add lemon juice, rosemary and herbs. Salt to taste. Cook
over medium heat until the medallions are golden brown
and floppy (but not soggy). If necessary, add a little water to
prevent scorching.
Introduce white wine and Quattro
Formaggio. Cover and allow to simmer for 5 minutes.

LES PLATS PRINCIPAUX

Sauce Piquante de Lapin Crole


Creole Rabbit Sauce Piquant
La Sauce Piquante de Lapin is a renowned French country favorite.
The
Louisiana version is distinguished from the French only by
the use of red cayenne pepper. This recipe is embellished with
succulent cranberries.
1 cup extra virgin olive oil
2 to 3 lbs dressed rabbit
2 cups tasso
1 tbsp sugar
1 cup fresh parsley
1 tsp finely chopped rosemary
1 yellow or red onion
1 tbsp minced garlic
From CREOLE - Gourmet Secrets of Louisiana
by John Lafleur II, Photography by Norris Fontenot, Edited by David B. Ellzey

2 cups fresh halved mushrooms


julienned green bell pepper
1 tsp tarragon
cup pecans (optional)
salt
1 tbsp paprika
1 to 2 tsp allspice
1 tbsp cayenne pepper
1 tbsp black or white pepper
1 cup cranberries
1 cup elderberry wine or sherry
Preheat the olive oil in a large black iron pot. Caramelize the
rabbit and tasso together with the sugar.
Add herbs,
chopped oinion, garlic, mushrooms, bell pepper, tarragon and
pecans (a wonderful addition). Add salt to taste. Add paprika,
allspice, cayenne and pepper. Gradually stir in hot water to
build gravy broth. Add cranberries. Allow flavors to blend.
Cook for 1 hour 15 minutes. (Add wine and reduce to medium
heat after 45 min.) Simmer for an additional 15 minutes.

LES DESSERTS

Poires Poches aux Pecans Aromatiss l'Eau-de-Vie


Poached Pears with Roasted Pecans in Brandied Honey
1 cup brandy
1 stick butter
1 tbsp allspice
1 cup brown sugar
3 cups honey
6 fresh Bosch Pears
1 tbsp cinnamon
1 cup marinated pecans
1 cup raisins
From CREOLE - Gourmet Secrets of Louisiana
by John Lafleur II, Photography by Norris Fontenot, Edited by David B. Ellzey

Prepare a sauce of brandy, melted butter, allspice, and sugar


and 1 cup honey. Cook over very low heat until the sugar
dissolves. Preheat oven to 375 degrees F. Place ripe pear
halves in a large pan lined with aluminum foil. Pour liberal
amounts of sauce over the pears and bake for 15 minutes.
Remove from oven. Place individual hot pears in a bowl and
cover with vanilla ice cream. Pour honey over the fruit.
Sprinkle with pecans marinated in brandy, and raisins and
cinnamon.

From CREOLE - Gourmet Secrets of Louisiana


by John Lafleur II, Photography by Norris Fontenot, Edited by David B. Ellzey