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17th Annual Martin…

Jan 28 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Alliance Francaise

Jan 28 - 31, 2015
Learn French with the Alliance Française- now in METAIRIE! Our next… more

Andrew Jackson: Hero…

Jan 28 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Jan 28 - Mar 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

BODY ELECTRIC Group…

Jan 28 - Mar 1, 2015
Inspired by Walt Whitman's "I Sing the Body Electric", this… more

DANCING WITH THE…

Jan 28 - 28, 2015
Dancing with the Stars, ABC's leading entertainment show, produced by BBC… more

Dishcrawl on Oak

Jan 28 - 28, 2015
Get ready for a fun night of exciting, unexpected dishes from top-rated… more

House of Blues…

Jan 28 - 28, 2015
A death metal band from New York, this seasoned group has put out thirteen… more

Maple Leaf Bar…

Jan 28 - 28, 2015
Join us for live entertainment featuring Mainline Brass Band. more

Mark Steinmetz: South

Jan 28 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Music at the Mint…

Jan 28 - 28, 2015
Come and enjoy the music of Jazz with the New Orleans Rhythm Devils. more

The Gasperi…

Jan 28 - Feb 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The New Orleans…

Jan 28 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

The Victory Belles…

Jan 28 - 28, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

House of Blues…

Jan 29 - 29, 2015
Deputy combines island sounds with drum and base. His performances are unique… more

Le Petit Theatre…

Jan 29 - 30, 2015
Broadway's first rock opera by Andrew Lloyd Webber and Tim Rice illuminates the… more

Maple Leaf Bar…

Jan 29 - 29, 2015
Come join us for Johnny Vidacovich, Mike Dillon & Brian Haas. more

Music at the Mint…

Jan 29 - 29, 2015
Vocal ensemble. more

Ogden After Hours…

Jan 29 - 29, 2015
Join us for Ogden After Hours featuring Jonathan Freilich. more

The Columns Hotel…

Jan 29 - Mar 26, 2015
The Historical Columns Hotel with its "sophiscicated atmosphere" and… more

17th Annual Martin…

Jan 28 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… 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