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“Giants of Jazz: Art…

Jun 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

BB's Stage Door…

Jun 25 - 25, 2017
The Harlem Renaissance of the 1920s and 1930s comes to life in this three-time… more

Beyond the Canvas:…

Jun 25 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Chicken on the Bone…

Jun 25 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

It's Only A Play

Jun 25 - 25, 2017
In an exciting partnership with the local, independent theatre company, The… more

Louisiana…

Jun 25 - 25, 2017
Join us for the 11th Annual Cajun Zydeco Festival. There will be a stellar… more

New Orleans Museum of…

Jun 25 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Jun 25 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Jun 25 - Sep 3, 2017
Pride of Place: The Making of Contemporary Art in New Orleans showcases… more

New Orleans Museum of…

Jun 25 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Jun 25 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

Rivertown Theaters…

Jun 25 - 30, 2017
Join us for a delightful children's production this summer with the popular… more

Southern Rep Theatre…

Jun 25 - 25, 2017
West Texas, 1862. "Hero" is promised his freedom from slavery in… more

The Historic New…

Jun 25 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

David Hansen's Garden…

Jun 26, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Jun 26 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Jun 26, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

The Maison Presents -…

Jun 26 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Somerton Suitcase…

Jun 26, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

Jun 27 - 27, 2017
Normal 0 false false false EN-US X-NONE X-NONE … more

“Giants of Jazz: Art…

Jun 25 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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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