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“Giants of Jazz: Art…

Apr 29 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Backyard Grooves

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Spanning several generations, five Puerto Rico-based artists Zilia… more

Cecilia Vicuña: About…

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Cecilia Vicuña: About to Happen traces the artist’s long career to… more

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Apr 29, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

New Orleans Museum of…

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NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

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Apr 29 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

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New Orleans Museum of…

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Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

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Spanning several generations, five Puerto Rico-based artists Zilia… more

Senga Nengudi:…

Apr 29 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

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STS9

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Since forming in Atlanta 15 years ago, instrumental electronic rock band STS9… more

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Apr 29 - May 16, 2017
Experience SWEET BIRD OF YOUTH, a decadent fever dream by Tennessee Williams! … more

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Apr 29 - Oct 16, 2017
For more than a century, a King George sat on the British throne. The Georgian… more

The House of Groove

Apr 29, 2017
The House of Groove is a House Party and a live improvised musical journey… more

“Giants of Jazz: Art…

Apr 29 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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