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“Awash with Color:…

Feb 10 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

18th Annual Dr.…

Feb 10 - Mar 31, 2016
Join us for the opening reception for the 18th Annual Dr. Martin Luther King… more

Architecture Camp

Feb 10 - 10, 2016
Learn about the unique Architecture that makes our city special. Practice your… more

Blaze Pizza's Wine…

Feb 10 - 24, 2016
Join as at Blaze Pizza New Orleans for Wine Down Wednesday. Purchase a glass of… more

Comedy Gold hosted by…

Feb 10, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

Feb 10, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Elixir (Vintage Night)

Feb 10, 2016 - Jan 11, 2017
Elixir (Vintage Night) is every second Wednesday of the month!!! Featuring… more

New Orleans Pelicans…

Feb 10 - 10, 2016
New Orleans Pelicans vs Utah Jazz. Come experience NBA basketball at its best… more

Patriot, Planter,…

Feb 10 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

The Foundation…

Feb 10 - 28, 2016
*Opening Reception: January 15, 2016 - 6pm-10pm The Foundation Gallery will be… more

The Historic New…

Feb 10 - May 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

The Maison Presents -…

Feb 10, 2016 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

The Photography of…

Feb 10 - Mar 1, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Feb 10 - 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more

Tom Hook

Feb 10 - 25, 2016
TOM HOOK- SOLO at the Fountain Lounge in the Roosevelt Hotel more

Crescent City…

Feb 11 - 11, 2016
Enjoy Live Music! more

Heart of the House

Feb 11, 2016 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Ogden After Hours…

Feb 11 - 11, 2016
Join us for Jazz-based cellist, singer, composer, and improviser Helen Gillet.… more

The Music of the…

Feb 11 - 13, 2016
The Rolling Stones are one of the most iconic bands of the last 50 years. Their… more

Amanda Ducorbier

Feb 12 - 27, 2016
AMANDA DUCORBIER - TRIO at the Fountain Lounge in the Roosevelt Hotel more

“Awash with Color:…

Feb 10 - May 21, 2016
Join us at the Historic New Orleans Collection for the new 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