Upcoming Events

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15th Annual Satchmo…

Aug 2 - 2, 2015
Celebrate our native son, Louis "Satchmo" Armstrong, at this free… more

Anthony Bean…

Aug 2 - 2, 2015
Experience over 80 youth giving an electrifying performance in tribute to the… more

Ashe Cultural Arts…

Aug 2 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Aug 2 - Oct 4, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Ashe Cultural Arts…

Aug 2 - 2, 2015
Join us for the opening reception for Ashe to Amen: the Enduring Spirituality… more

COOLinary New Orleans…

Aug 2 - 31, 2015
It is going to be a delicious summer!  During the month of August, enjoy… more

Louisiana SPCA’s…

Aug 2 - 31, 2015
In memory of the 10th anniversary of Hurricane Katrina, the Louisiana SPCA is… more

New Orleans Museum of…

Aug 2 - Sep 7, 2015
Ten Years Gone brings together six artists whose work engages with the broad… more

Off-site Pet…

Aug 2 - 2, 2015
Off-site Pet Adoption, sponsored by the Louisiana SPCA, will be held in the… more

The Historic New…

Aug 2 - 2, 2015
One of the premier decorative arts events in the country, the four-day program… more

The Sweat Social…

Aug 2 - Dec 20, 2015
Designed for wellness travelers visiting New Orleans, the Sweat Social offers… more

American Recovery…

Aug 6 - 8, 2015
The American Recovery Association (ARA) and Harding Brooks Associates, LLC… more

Langlois Girls Night…

Aug 6 - Sep 3, 2015
Bring your friends to Langlois on Thursdays or Fridays this summer for girls'… more

Yappy Hour in the…

Aug 6 - 27, 2015
Join us for  Yappy Hour in the Courtyard at Rare Form, to benefit the… more

Chef's Taste Challenge

Aug 7 - 7, 2015
The Farm to Table Chefs Taste Challenge (CTC), scheduled for August 7, 2015 at… more

Dirty Linen Night

Aug 8 - 8, 2015
Not to be outdone by White Linen Night, Royal Street merchants decided to… more

Off-site Pet…

Aug 8 - 8, 2015
Off-site Pet Adoption, sponsored by the Louisiana SPCA, will be held at… more

Opening Reception -…

Aug 8 - 8, 2015
Join us for the opening reception  at The Foundation Gallery for the… more

Red Dress Run 2015

Aug 8 - 8, 2015
The Annual Red Dress Run through the French Quarter and downtown New Orleans is… more

Saturday Farmers…

Aug 8 - Dec 26, 2015
We are excited to announce the Saturday Farmers Market at the French Market!… more

15th Annual Satchmo…

Aug 2 - 2, 2015
Celebrate our native son, Louis "Satchmo" Armstrong, at this free… 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