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Art is the Driving…

Dec 2 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

Celebration in the…

Dec 02, 2016 - Jan 01, 2017
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christian Marclay's…

Dec 2 - 4, 2016
THE CLOCK by Christian Marclay comes to New Orleans! Never before exhibited in… more

Christmas New Orleans…

Dec 2 - 31, 2016
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Clarence John…

Dec 02, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Dec 02, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Dec 02, 2016 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

French Ciné-Club

Dec 02, 2016
All films are shown in French with English subtitles See the progran online:… more

Friday: First Friday…

Dec 2 - 2, 2016
As part of its ongoing 50th anniversary celebrations, THNOC is offering First… more

Happier Hour Wine…

Dec 02, 2016 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Historic New Orleans…

Dec 02, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Holiday Home and…

Dec 2 - 31, 2016
Just in time for the holiday season, The Historic New Orleans Collection will… more

Holiday Movies on the…

Dec 2 - 16, 2016
The Downtown Development District and Riverwalk present three weekends of free… more

House of Blues…

Dec 2 - 30, 2016
Every Friday join us in the Voodoo Garden for live music, beer and drink… more

Jambalaya, the Musical

Dec 2 - 3, 2016
‘JAMBALAYA, the MUSICAL’ , a new musical by award-winning creator… more

Jefferson Performance…

Dec 2 - 11, 2016
The Ultimate Christmas Show (Abridged) is a fast paced, hysterical, whimsical… more

Little Gem Saloon…

Dec 2 - 2, 2016
Join us for some great music featuring David L. Harris, Victor Atkins, Jasen… more

Metaphysical Madness

Dec 2 - 2, 2016
Friday December 2nd, The show will host The XL Mediums, Sid Patrick & Lana… more

Miracle on Fulton…

Dec 2 - 24, 2016
NOV 22 – DEC 24 Hourly Snowfall 11 a.m. - 10 p.m. Gingerbread… more

Napoléon: General.…

Dec 02, 2016 - Jan 07, 2017
M.S. Rau Antiques will host a comprehensive exhibition Napoléon:… more

Art is the Driving…

Dec 2 - 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
OVG Guide Widget 1

Tableau's Praline Monkey Bread Pudding

Biscuits:

Yields: 36 Servings

Ingredients:

• 10 cups AP Flour
• 4 TBS Sugar
• 3 TBS + 1 tsp Baking Powder
• 1 ¼ tsp Baking Soda
• 1 TBS salt
• 6 oz shortening
• 20 oz Salted Butter
• 35 oz Buttermilk
• 1 ½ cups Sugar
• 1 TBS Cinnamon

Place all dry ingredients in the bowl of an electric mixer with the paddle attachment. Beat just until combined. Add shortening and mix. Add ½ in chunks of butter and mix until pea size. Mix in buttermilk. Roll dough ½ in thick and cut into chunks. Mix cinnamon and sugar. Roll biscuit pieces in the cinnamon sugar mix and place chunks in paper cups, ¾ full. Put 1 oz syrup over each in each cup. Bake at 325⁰ for 20 minutes.

Vanilla Ice Cream:

Yields: 3 ½ Gal/ ea 2 oz

Ingredients:

• 5 quarts Cream
• 12 cups Milk
• 5 ½ # Sugar
• 5 each Vanilla Bean
• 5 TBS Vanilla Extract
• 6 cups Sugared Egg Yolks

Heat cream, milk, and scraped vanilla beans in a rondo over medium heat. While heating, place sugared egg yolk and vanilla extract in a bowl and set aside. Measure out sugar. Once cream and milk is at a steaming low boil, add sugar and stir until dissolved. Temper sugared egg yolk with warm milk/cream mix and cook on the stove until 160. Strain through chinois and cool in ice bath.

Syrup:

Yields: 36 orders

Ingredients:

• 3 cups Light Brown Sugar
• 18 oz Unsalted Butter
• 4 oz Praline Liqueur
• ¼ tsp Salt

Place butter, salt, and brown sugar in a heavy saucepot, with the butter on the bottom. Bring to a hard boil. Remove from heat and add praline liqueur. Pour over prepared biscuits.

Butterscotch Sauce:

Yields: 2 Cups/ ea ½ oz

Ingredients:

• ¾ cup Dark Brown Sugar
• ½ cup Dark Corn Syrup
• 3 oz Unsalted Butter
• ¼ cup Sugar
• ¼ tsp salt
• ½ cup Cream
• 1 tsp Vanilla extract

Combine dark brown sugar, dark corn syrup, butter, sugar, and salt in a heavy bottomed saucepan. Stir and cook over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface, stirring constantly. Remove from heat; whisk in cream and vanilla.

Praline Crumble:

Ingredients:

• 2 cups light karo
• 1 cup sugar
• 4 oz unsalted butter

Place a silpat on a sheet tray. Place karo and sugar in a heavy bottomed saucepan over moderate heat. Cook until amber colored. Remove from heat and add butter. Pour on prepared silpat.

 

Tableau's Praline Monkey Bread Pudding