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Backbeat Jazzfest…

Apr 27 - 27, 2015
Join us for Marco Benevento plays James Booker Tribute with Johnny Vidacovich… more

Backbeat Jazzfest…

Apr 27 - 27, 2015
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Edgar Degas: The…

Apr 27 - May 24, 2015
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EN MAS’: Carnival and…

Apr 27 - Jun 7, 2015
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ETCHYNPÜFE Group Show…

Apr 27 - May 31, 2015
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FOUR VOICES at the…

Apr 27 - May 24, 2015
The Garden District Gallery is pleased to present FOUR VOICES featuring… more

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Louisiana Music…

Apr 27 - 27, 2015
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Louisiana Music…

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M.S. Rau Antiques…

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Long established and leading art, antiques and jewelry specialist M.S. Rau… more

Maple Leaf Bar…

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Maple Leaf Bar…

Apr 27 - 27, 2015
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Preservation Jazz…

Apr 27 - 27, 2015
Live New Orleans Jazz Nightly! more

Tennessee Williams:…

Apr 27 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The Historic New…

Apr 27 - 27, 2015
As part of New Orleans Navy Week 2015, The Historic New Orleans Collection will… more

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Apr 27 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

"Organ and Labyrinth"…

Apr 28 - 28, 2015
Join us for  "Organ and Labyrinth" and Candlelight with Albinas… more

Backbeat Jazzfest…

Apr 27 - 27, 2015
Join us for Marco Benevento plays James Booker Tribute with Johnny Vidacovich… more
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Atole de Fresa

Roux on Orleans at the Bourbon Orleans Hotel

Below is a recipe from Roux on Orleans Executive Chef Joey Wells that was recently featured in St Charles Magazine.

RECIPE: Atole de Fresa
(strawberry dessert soup)

• 2 pints fresh strawberries, sliced
• 1 1/4 cups sugar
• 2 cups water
• 1 2/3 cups (or 6 ounces) masa harina (corn flour)
• 2 cups buttermilk
• 1 vanilla bean, split in half lengthwise
• 1 stick canella or other stick
• 1/2 cup sweetened whipped cream
• Fresh mint sprigs

In a blender or food processor combine strawberries and 1/2-cup sugar.  Cover and blend or process until smooth and set aside.

In a small saucepan, combine water and masa harina.  Whisk until well mixed, then strain mixture though a fine mesh sieve.  Return mixture to saucepan. Cook and stir over medium heat for 3 to 4 minutes or until thickened.  Reduce heat to low, stir in buttermilk, 3/4-cup sugar, vanilla bean, cinnamon stick and puréed strawberries.  Cook for 5 minutes more. If necessary, thin soup with milk (the mixture should be thick but pourable).

Cover and chill for 2 hours. Before serving, remove vanilla bean and cinnamon stick; scrape bean and return seeds to mixture.

Divide soup among small dessert bowls. Garnish with sweetened whip cream and fresh mint.

Serves 6

 

 Bourbon Orleans Recipe