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“Giants of Jazz: Art…

Oct 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 23, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 23 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 23, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Houmas House Presents…

Oct 23 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Monday Blues

Oct 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Saenger Theatre…

Oct 23 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Somerton Suitcase…

Oct 23, 2017
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Organ & Labyrinth"-…

Oct 24 - 24, 2017
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Dinner with a…

Oct 24 - 24, 2017
Join James Linn, curator of The Pelican State Goes to War: Louisiana in World… more

East of the…

Oct 24, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Live in Concert:…

Oct 24 - 24, 2017
Join one of New Orleans' most innovative musicians, Christian Scott aTunde… more

Newman Arts and the…

Oct 24 - 24, 2017
Newman Arts and the New Orleans Hispanic Heritage Foundation in collaboration… more

Singer/Songerwriter…

Oct 24, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The Historic N.O.…

Oct 24 - 29, 2017
Just in time for Halloween, The Historic New Orleans Collection is offering… more

The Historic New…

Oct 24 - 24, 2017
 The Historic New Orleans Collection will host Maurice Martinez for an… more

10 Years of SoFAB…

Oct 25 - 25, 2017
The National Food & Beverage Foundation will host the next in its… more

Comedy Gold hosted by…

Oct 25 - Nov 1, 2017
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Gordon Biersch…

Oct 25, 2017 - Feb 27, 2019
Come enjoy the  monthly Brewer's dinner where the Chef and Head Brewmaster… more

“Giants of Jazz: Art…

Oct 23 - 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