Makes one 3-Layer Cake. A great thing to eat while waiting for either mystery or an alligator wrestler to walk through your door.
2 cups coarsely chopped pecan
¼ cup, packed, light brown sugar
2 Tablespoons ground cinnamon
1 teaspoon ground nutmeg
4 tablespoons unsalted butter, softened
2 tablespoons plus 2 teaspoons vanilla extract, in all
1 ½ stick unsalted butter
2 cups sugar in all
3 cups sifted all purpose flour
2 tablespoon baking powder
1 cup plus 2 tablespoons milk
3 egg whites
Glaze (recipe follows)
Frosting (recipe follows)
Place the pecans in a large ungreased roasting pan and roast at 425 degrees for 10 minutes, stirring occasionally, Meanwhile, in a medium six bowl, combine the brown sugar, cinnamon and nutmeg. Then mix in and coat them thoroughly. Return mixture to pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tablespoons of the vanilla and roast 5 minutes more. Remove from oven and set aside.
In a large bowl of an electric mixer, cream the 1 ½ stick butter and 1 ½ cups of the sugar on high speed until very light and fluffy, about 6-8 minutes.
In a separate bowl, sift together the flour and baking power. In a third bowl, combine the milk and the remaining 2 teaspoons vanilla. Add the flour mixture and milk mixture alternatively to the butter mixture, eating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans.
In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add the remaining ½ cup sugar and continue beating until mixture is stiff and holds peaks, about 2 minutes. Gently fold egg white mixture into the batter, a third at a time.
Spoon batter into 3 greased and lightly floured 8 inch round cake pans (1 ½ inches deep). Spread batter so it is slightly lower in the center (since it peaks in the center during cooking). Bake at 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 10 minutes, then carefully remove from pans and place on a wire rack; cool thoroughly. Glaze, then spread generously with icing between layers and on top and sides.
Combine the granulated sugar and water in a 1-quart saucepan. Cook over medium heat to soft thread stage (230 degrees) about 15 minutes; do not stir.
In a large bowl of an electric mixer, beat the egg yolks on high speed just slightly, about 5 seconds. Gradually add the hot sugar water mixture and beat until thoroughly cooled, thick, shiny and very pale, about 10 minutes. If crystallized sugar builds up around the sides or the bowl, don't scrape it into mixture; it will make the frosting lumpy and you will have plenty of frosting without it. Gradually add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla lo low speed until smooth; then add the pecan and beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream.
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The following two recipes are from New Orleans: Authentic Recipes Celebrating the Foods of the World Williams and Sonoma , Oxmoor House
½ cup unsalted butter
Makes 4-6 servings
1. Preheat the oven to 350 degrees. In a large frying pan over medium heat, melt the butter with the olive oil. Add the onion, rosemary, and oregano and cook until the onion is translucent but not browned, about 8 minutes. Add the garlic and cook until the garlic is softened, about 2 minutes longer. Stir in the parsley and remove from the heat. Season well with salt, black pepper, and cayenne.
2. Rinse the shrimp and arrange them in a shallow 4 quart baking dish. Pour the warm sauce evenly over the top. Bake uncovered, stirring every 10 minutes , until the shrimp are opaque throughout and the flavors have melded, about 30 mintues.
3. Divide the shrimp and sauce among warmed shallow bowls. Serve at once. Delicious with a light lager or a dry spicy white wine such as Pinot Gris.
6 ears corn, husked
Makes 4-6 servings
1. In a large, shallow bowl, stat 1 ear of corn upright and slice downward to remove all the kernels, giving the ear a quarter turn after each cut. Then using the back of the knife, scrape the cob downward in the same fashion, releasing the creamy "milk." Repeat with the remaining ears. Discard the cobs and set the corn kernels and their milk aside.
2. In a large frying pan over medium hear, melt the butter. Add the onion and bell pepper and sauté, stirring frequently, until very tender and lightly browned, 10-15 minutes. Add the tomatoes and the corn kernels and their milk and stir just until the kernels are tender crisp, 2-3 minutes, Season well with salt black pepper, and cayenne. Spoon into a warmed serving bowl and serve at once.
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A terrific scone recipe. I was actually in the process of rolling these scones out when I heard on the radio that Julia Child had died. Bon Apetit e merci, bon femme.
3 cups all purpose flour
1/2 (2 ozs.) unsalted butter, melted for brushing
Position the oven racks to divide the oven into thirds and preheat the oven to 425 degrees.
MIXING AND KNEADING: In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your a pastry blender or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It's okay if some largish pieces of butter remain-- they'll add to the scones' flakiness.
Pour in 1 cup buttermilk, toss in the zest and mix with the fork only until the ingredients are just moistened -- you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.) Gather the dough into a ball, pressing it gently so that is holds together , turn it out onto a lightly floured work surface and kneed it very briefly--a dozen turns should do it.
TO MAKE TRIANGULAR SHAPED SCONES: Roll one piece of the dough into a 1/2 inch thick circle that is 7 inches across brush the dough with half of melted butter, sprinkle with 2 tablespoon of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the rest of the dough.
BAKING THE SCONES: Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
Back to Chapter Three
New Orleans Style Barbecued Shrimp
Neither Grilled or covered with Barbeque sauce, simmered in a "scandalous" amount or butter. Serve with French Bread to sop up the sauce.
½ cup olive oil
1 yellow onion, finely chopped
2 tablespoons dried rosemary
1 tablespoons dried oregano
1 large clove garlic, minced
½ cup minced fresh Italian parsley
Sea salt and freshly ground black pepper
Cayenne pepper
2 pounds extra large shrimp with heads attached
Warmed French bread for serving
Corn Maque Choux
An updated recipe for a dish whose influences date back to the Choctaw Indians.
3 tablespoons unsalted butter
1 yellow onion, chopped
1 green bell paper, seeded and chopped
2 ripe tomatoes, peeled and seeded, then chopped
Sea salt and freshly ground black pepper
Cayenne pepper
Chapter Three: Coffee Beans and Rice
Buttermilk Scones
From Julia Child's Baking With Julia
William and Morrow Company, New York
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ozs.) cold unsalted butter, cut into small pieces
1 cup buttermilk
1 tablespoon grated orange or lemon zest
1/4 cup sugar, for dusting
Chapter Four: Dancing At Fred's
INGREDIENTS:
Seasoning mix includes following starred ingredients:
* 2 teaspoons salt
* 2 teaspoons ground red pepper (preferably cayenne)
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon dried sweet basil leaves
* ½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
7 tablespoons vegetable oil
¾ cup all purpose flour
3 cups seafood stock
½ pound (2 sticks) unsalted butter
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice
RECIPE:
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl, combine the onions, celery and bell peppers.
In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown about 30 to 45 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until coated, about 5 minutes.
In a 2-quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually, add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside.
In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish or shrimp and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stick mixture and the remaining 1-cup of stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix, stir well and remove from heat. Serve immediately. To serve, mound ½ cup rice on heated plate. Surround the rice with ¾ cup of the etoufee.
1 lb. crawfish tails
3 Tbsp. flour
1 ½ sticks butter
1 pint heavy cream
1 cup onions, chopped
Salt, black and red pepper to taste
1 cup celery
2 cups white wine
1 cup chopped green pepper
14 small pastry shells, warmed
½ cup chopped parsley
In a skillet, sauté onions, celery, peppers and parsley in butter. Blend in flour and gradually add wine and cream, stirring constantly to make a thick sauce. Blend crawfish tails into cream sauce. Season to taste with salt, black and red pepper. Place mixture in pastry shells.
Melt butter and add flour. Brown a little bit. Add onions and simmer until soft. Add juice from crawfish. Simmer a few more minutes and then add tails, parsley, green onions and seasoning. Cook 15 minutes. When ready to serve, stir cooked rice into mixture.
Back to Chapter Four
We couldn't get Bernard's recipe for Boudin Balls because it is TOP SECRET! So here is another one from The Cajun Recipes page.
Remove the boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.
INGREDIENTS
1 ¾ cups cake flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 pint fresh blueberries
¾ cup milk
¼ cup sour cream
1 stick (4 ounces) unsalted butter at room temperature
2/3 cup sugar
1 large egg, room temperature
1 large egg yolk, room temperature
Makes about 18 muffins. Preheat oven to 400 degrees.
MIXING THE BATTER: Sift the flour, baking soda, cream of tartar and salt together twice. Remove a tablespoon or two of dry ingredients and toss with blueberries. In a separate bowl, stir milk and sour cream together, and set aside.
In a mixer fitted with paddle attachment or with a hand held mixer, beat the butter on medium speed until white and pale, about 3 minutes. Add sugar and beat until mixture no longer feels grainy, about 3 minutes, scraping down the paddle and side of the bowl as needed. Add the eggs and yolk and beat until the mixture is fluffy, about 2 minutes.
Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and our cream mixture and using a large rubber spatula, delicately fold the ingredients together, stopping when barely combined. Add remaining dry and liquid ingredients and fold in only until just mixed. Don't be concerned about getting everything evenly incorporated. Sprinkle over the blueberries and fold them in only to the "just mixed" stage.
BAKING: Spoon batter into prepared muffins tins (greased or using paper liners) filling each cup at least 2/3 full and back for 18 to 20 minutes or until tops (which will be flat) are golden and spring back when light pressed. Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
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1 cup all purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon celery salt
1/8 teaspoon cayenne pepper
Peanut oil for deep frying
1 large egg
½ cup buttermilk
½ lb cooked crawfish tails/ or peeled and deveined shrimp/or lump crabmeat coarsely chopped
2 green onions, including green parts minced
¼ cup seeded and minced red bell pepper
2 tablespoons minced fresh Italian Parsley
Sea salt and freshly group black pepper
Makes 2 dozen beginets
In a bowl, whisk together the four, sugar, baking powder, baking soda, celery salt and cayenne until thoroughly combined. Set aside.
Preheat the oven to 200 degrees. Pour oil to depth of 2 inches into a heavy saucepan or a deep fryer and heat to 350 degrees on a thermometer. (Use thermometer for best results to maintain the correct temperature.) Line a platter with several layers of paper towels and set it near the stove.
Meanwhile, in a separate bowl, whish together the egg and buttermilk. When the oil is hot, make a well in the center ofr the flour mixture and pour in the wet ingredients, stirring just until blended. Fold in the crawfish, green onions, bell pepper and parsley. Season to taste with sal and pepper. The batter must be mixed just before frying for the beignets to rise properly as they cook.
Working in batches, drop the batter by rounded teaspoonfuls int to hot oil, being careful not to crowd the pan. Fry, turning once, until crisp and golden brown, 2-3 minutes. The beignets should turn over by themselves as they cook; if they don't, give them a gentle push with a long handled fork or chopstick. Using a slotted spoon, transfer to paper towels to drain. Make sure oil returns to 350degrees. Keep warm in the oven until all beignets are fried. Serve at once.
1/3 cup canola oil
2 lbs. boneless veal shoulder, finely chopped
1 yellow onion, finely chopped
2 celery stalks, finely chopped
3 bay leaves
2 teaspoons minced fresh thyme
1 teaspoon paprika
½ to 1 teaspoon cayenne pepper
1/3 plain all purpose flour
2 cloves garlic minced
2 cups tomato puree
6 cups beef stock
1 tablespoon Worcestershire sauce
2 tablespoons Thai fish sauce (optional)
Sea salt and back pepper
½ small lemon
4 hard-boiled eggs
½ cup chopped tender green onion tops
½ cup dry sherry
Makes 10 to 12 servings
In a heavy soup pot over medium high heat, warm the oil. Add the veal and cook, stirring frequently, until browned on all sides, 5-8 minutes. Add the yellow onion, celery, bay leaves, thyme, paprika and cayenne to taste and cook, stirring frequently, until the vegetables are tender and light browned, about 9 minutes. Add the flour and cook for 5 minutes, stirring constantly. Add the garlic, tomato puree, stock, Worcestershire sauce, and fish sauce. Season well with salt and black pepper. Return the soup to a boil, reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour to blend the flavors.
While the soup is simmering, remove the seeds from the lemon half, then chop coarsely in a mini food processor, process the lemon until finely ground. Peel the eggs and chop finely.
After the soup has simmered for 1 hour, add the lemon, eggs, parsley, and green onions, stir well, and simmer for 30 minutes longer.
Remove the bay leaves and discard. Stir in the sherry, then taste and adjust the seasoning. Ladle into warmed bowls and serve at once.
Makes 4 servings
1 ½ sticks unsalted butter
2 cups heavy cream
½ teaspoon ground pepper (preferably cayenne)
½ cup plus 6 tablespoons , in all, finely grated Parmesan cheese
4 quarts hot water
2 tablespoons veretable oil
1 tablespoon salt
1/2/ pound fresh fettuccini or 6 ozs. dry
6 eggs
Seasoning Mix:
¼ cup catsup
3 tablespoons Creole mustard
2 tablespoons sugar
1 tablespoon white pepper
1 tablespoon ground red pepper
2 teaspoons garlic powder
2 teaspoons sweet paprika
3 cups very fine dry bread crumbs, toasted
4 rabbit back legs, boned and pounded just until each filet is flat and of uniform thickness
Vegetable oil for pan frying
Melt butter in large skillet over medium low heat, when almost melted, add the cream and red pepper. Turn heat to medium high and whisk mixture constantly with metal whisk as it comes to a boil. Reduce heat and simmer until the sauce thickens enough to cat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add ½ cup of the Parmesan, whipping it into the sauce until melted; set aside.
Combine hot water, 2 tablespoons oil and salt in a large pot over high heat; cover and bring to a boil. Cook fettuccine (3 minutes if fresh, 7 minutes if dry). When pasta is cooked, drain pasta and stop its cooking by running cold water over strands. After past has cooled, pour a liberal amount of vegetable oil in your hand and toss the fettuccine. Set aside.
Combine the eggs and the remaining 6 tablespoons Parmesan in a pan; beat well
In a small bowl, thoroughly combine seasoning mix ingredient. Combine 3 tablespoons of the mix with the bread crumbs in a pan. Sprinkle the remaining seasoning mix evenly on both sides of the rabbit pieces. Then soak the rabbit in the egg mixture for 15 to 30 minutes.
In a large skillet, heat ½ inch oil over high heat. Drain the excess egg mixture well from the rabbit; dredge rabbit pieces in the bread crumbs, pressing the crumbs in with your fingers. Shake off excess crumbs and gently drop rabbit into hot, fattening the meat as needed to make it fry evenly. Fry to golden brown, about 5 to 6 minutes. Drain on paper towels.
Reheat the cheese sauce over medium high heat, whisking frequently. Add fettuccine and toss until thoroughly coated. Serve immediately. To serve place a piece of rabbit on a heated served plate. Roll each portion of fettuccine onto a large fork and lift onto plate. Top the fettuccine with additional sauce remaining in the pan.
24 ounces mesclun mix or mixed baby lettuces
2 ounces dried cranberries
2 ounces almonds, sliced and toasted
1 teaspoon ground cinnamon
1 ounce vegetable oil
Salt and freshly ground black pepper to taste
2 ounces crumbed stilton cheese
2 ounces rube port wine
2 ounces raspberry vinegar
1 teaspoon sugar
1 ounce water
5 dashes of Tabasco.
Soak the cranberries overnight in the port. In a large mixing bowl , add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Ad he lettuces and toss. Season with salt and pepper. Separate the greens onto four plates and garnish each salad with crumbled cheese, cranberries and almonds.
FOR THE PASTRY
1 1/12 cups all purpose flour
½ teaspoon fine sea salt
½ cup chilled unsalted butter
3 tablespoon ice water
FOR THE FILLING
2 large eggs
½ cup sugar
¼ cup teaspoon sea salt
¼ teaspoon ground cinnamon
2/3 cup molasses
2 tablespoon unsalted butter, melted
2 tablespoon good quality bourbon
1 ¼ pecan halves
To make the pastry, in a food processor, combine the flour and salt and pulse briefly to blend. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. Pulse 10 times or until the mixture resemble coarse meal. Sprinkle the ice water over the surface and pulse 7 more times. The dough will appear rather loose, but should hold together when pressed between your fingers. Shape the dough into a ski ¾ inche think, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
Preheat the oven to 350. On n a lightly floured work surface, roll out dough into a 12 round. Roll the round loosely around the pin and place in a 9 inch tart pan with a removable bottom, allowing excess to drape over the sides. Press the pastry gently into the bottom and side of the pan, then roll pin across the top of the pan, trimming off the excess dough.
To make filling, in a blow, using a mixed on medium speed, beat together the eggs, sugar salt and cinnamon until smooth. Add the molasses, butter, and bourbon and beat until thoroughly combined. Stir in pecans. Pour filling to prepared tart shell.
Bake until a knife inserted near the center comes out clean, 45-50 minutes. Transfer to a wrier rack, let coo for 10 minutes, then remove the pan sides and let cool completely. Carefully slide the tart off the pan bottom onto a serving plate.
INGREDIENTS:
1 to 1 1/2 pounds alligator meat, cut in bite-size pieces
salt
ground cayenne and black pepper, to taste
1 teaspoon Old Bay Seasoning
1/4 cup plain low-fat yogurt
1/4 cup flour
1/4 cup olive oil
2 cloves garlic, thinly sliced
Sauce:
1/4 cup seasoned liquid from boiled alligator
2 tablespoons + 2 teaspoons cornstarch
3/4 cup dry white wine
juice of 1 large lemon, or about 4 tablespoons
PREPARATION:
Cut alligator meat into bite-size pieces; sprinkle with salt and red and black pepper. Place alligator in a large saucepan, cover with water and add Old Bay Seasoning. Bring quickly to a boil; boil 2 to 3 minutes. Remove gator from liquid (reserve liquid), drain, and let meat cool. Dip meat in yogurt and then in flour.
Heat oil with garlic; remove garlic and lightly brown meat. Transfer meat to paper towels to drain; keep warm until sauce is done.
Arrange meat on plate and serve with the sauce for dipping.
To make sauce: In a small saucepan, combine 1/4 cup reserved liquid and white wine; stir in cornstarch. Heat and stir until mixture starts to thicken. Add lemon juice and cook until thickened.
Recipe serves 4 to 6.
Can't Get Enough? Even more alligator recipes Here!
Back To Chapter Six
Makes 2 to 4 servings, depending on size of croissants.
Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours.
Spoon chicken salad on sliced croissants; top with lettuce. Garnish with parsley, if desired.
**************************************************
INGREDIENTS:
DIRECTIONS: In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!
Cherry Chicken Salad Sandwich
http://www.foodreference.com/html/cherrychickensaladsand.html
2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants
Fruity Curry Chicken Salad
Submitted by: Karen L. Baker,
http://chicken.allrecipes.com/az/FruityCurryChickenSalad.asp
Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
Back to Chapter Seven
PREPARING THE BREAD: Although light and crisp New Orleans style French bread is best for po-boys, you may substitute a French baguette, seeded Ialian loaf or crusty roll. The traditional length for a sandwich is eight to ten inches. Split the bread lengthwise, butter it lightly and broil it, cut sides up, until the surface is toasted to a golden brown but the bread is still soft.
FILLING THE SANDWICH: Generously spread both halves with Creole mustard or any other spicy brown mustard and mayonnaise. Pile on the filling of your choice. Traditional favorites are roast beef and gravy, fried oysters, fried shrimp, hot Italian sausage, meatballs and mozzarella or ham and Swiss cheese.
DRESSING THE SANDWICH: Top the meat or seafood with finely shredded lettuces or cabbage, thinkly slices tomatoes, and slices of dill pickle. Ser the po-boy with potato chips and an ice cold draft or root beer.
1 eggplant peeled
Sea salt
Peanut oil for deep frying
FOR THE BATTER:
1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon freshly ground whit pepper
1 large egg
1 cup whole milk
1 tablespoon peanut oil
Confectioners sugar for dusting
1. Cut the eggplant lengthwise into slices ½ inch thick, then cut the slices into sticks ½ inch wide and 4 inches . Generously slat the eggplant sticks, tossing to coat them well. Set aside in a colander to drain for about 30 minutes.
2. Preheat the oven to 200 degrees. Pour oil to a depth of 2 inches into a deep, heavy saucepan or a deep fryer and heat to 360 degrees on a deep frying thermometer.
To make the batter, in a bowl, whisk together the flour , baking powder, salt, and white pepper until thoroughly combine. Add the egg, milk and oil and whisk to blend.
3. Rinse the eggplant sticks with cool running water and pat dry thoroughly. Working in batches, dip the eggplant sticks into the batter, coating well. Carefully slip into the hot oil and fry, turning once until crisp and golden brown, 2-3 minutes.
4. Pile the eggplant sticks on a platter and, using a fine mesh sieve, dust with confectioner's sugar. Serve one with tall icy mint juleps.
Back To Chapter Ten
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