Just as the last of the autumn leaves float to the ground, winter comes barreling through louisiana fast on the heels of the first cold front that sweeps in from the west.
Cafe brûlot
Ingredients:
Peel of 1 orange, cut into 1-by-1∕8-inch strips
Peel of 1 lemon, cut into 1-by-1∕8-inch strips
3 sugar lumps
6 whole cloves
2-inch cinnamon stick
1 cup cognac 1⁄2 cup curaçao or other orange liqueur
2 cups fresh strong black coffee
Directions:
Light the burner under a brûlot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar lumps, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curaçao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flames die out. Ladle into brûlot or demitasse cups and serve at once.
Carmen builliard montegut’s chicken & oyster gumbo
Ingredients:
3/4 cup vegetable oil
3/4 cup all-purpose flour
1 large onion, finely chopped
8 garlic cloves, minced
1 large hen, cut up as for frying
Salt, cayenne pepper, and black pepper
3 quarts water (or more as needed)
1 pint oysters with their liquor
File powder
Chopped parsley
Chopped green onions
Directions:
Make a roux by heating the oil, adding the flour, and blending until smooth. Cook over low heat until the roux is golden brown. Add the onions and garlic. Season the chicken with salt, cayenne pepper, and black pepper. Add the chicken to the roux and cook until the oil comes out around the edges, about 1 hour. Add warm water and cook slowly until the chicken is tender, about 2 hours. Add the oysters and their liquor 5 minutes before serving. Serve with rice. to each serving of gumbo add a small amount of file powder to taste. Garnish each bowl with parsley and chopped green onion tops.