Upcoming Events

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"Prospect.3: Notes…

Nov 25, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

Andrew Jackson: Hero…

Nov 25, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Canal Street Lighting…

Nov 25 - 25, 2014
Stroll along Canal Street and watch as the Downtown Development District and… more

PINTS & PLAYS

Nov 25 - 25, 2014
PINTS & PLAYS is a monthly play reading in the true spirit of New Orleans. … more

Standing in the…

Nov 25 - 25, 2014
"Standing in the Shadows (no more)" is a series of narrative quilting… more

Standing in the…

Nov 25 - 25, 2014
"Standing in the Shadows (No More)" is a series of narrative quilting… more

THE GUANTÁNAMO PUBLIC…

Nov 25 - 26, 2014
This traveling exhibit examines the history of the U.S. naval base in… more

The Victory Belles…

Nov 25, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

ThinkerKids Holiday…

Nov 25 - 26, 2014
Come explore science, technology, art and math with us at ThinkerKids Holiday… more

Irvin Mayfield's Jazz…

Nov 26 - 26, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Pub Quiz

Nov 26 - 26, 2014
Test your knowledge of an array of topics, including World War II, at the… more

The Victory Belles…

Nov 26 - Dec 28, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

White Glove Wednesdays

Nov 26 - 26, 2014
It's one thing to read on an exhibit label that an infantryman's pack in World… more

The Hotel Modern…

Nov 27 - 27, 2014
Gather for brunch at Tivoli & Lee this Thanksgiving Day! Executive Chef… more

Turkey Day Race 5…

Nov 27 - 27, 2014

"The Victory Belles…

Nov 28 - 28, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

2014 Battle of the…

Nov 28 - 28, 2014
The Bayou Classic is more than a football game. This annual event is one of the… more

An Evening of…

Nov 28 - 28, 2014
Join us for an evening of elegance with Lalah Hathaway, Najee, and Kindred The… more

Celebration in the…

Nov 28, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

ThinkerKids Holiday…

Nov 28 - 28, 2014
Come explore science, technology, art and math with us at ThinkerKids Holiday… more

"Prospect.3: Notes…

Nov 25, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… 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