Tales of the Cocktail 2012

 

Tales of the Cocktail 2012 at the Hotel Monteleone.

Tales of the Cocktail 2012 is in full swing at the Hotel Monteleone in New Orleans. Today, my favorite liquor was showcased with a vintage truck parked on Royal Street; St-Germain.

Hotel Monteleone

Tales of the Cocktail 2012 at the Hotel Monteleone and St-Germain Liquor

Day 3 of Tales of the Cocktail. Oxley Dry Gin’s truck parked on Royal Street with fresh fruit edible cocktails.

Hotel Monteleone

Tales of the Cocktail 2012 at the Hotel Monteleone and Oxley Dry Gin

The retro Deep Eddy Vodka truck parked on Royal Street on this 4th day of Tales of the Cocktail. I definitely want to try this sweet tea vodka from Austin, TX.

Tales of the Cocktail 2012

Eddy Deep Vodka on Royal Street at Tales of the Cocktail 2012

Hotel Monteleone

Busy Royal Street for Tales of the Cocktail 2012 at the Hotel Monteleone

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New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

New Orleans Street Tiles

Bread Pudding Soufflé at Commander’s Palace

Bread Pudding Soufflé at Commander's Palace in New Orleans.

Ever since this photo shoot at Commander’s Palace, I have been craving this amazingly fluffy bread pudding soufflé; a staple over at Commander’s Palace and served by no other than Chef Tory McPhail.

Commander’s Palace Restaurant in New Orleans, LA.
Bread Pudding Soufflé
Bread Pudding Soufflé at Commander’s Palace
Bread Pudding Soufflé at Commander's Palace
Bread Pudding Soufflé at Commander’s Palace
Bread Pudding Soufflé at Commander's Palace
Bread Pudding Soufflé at Commander’s Palace

Bread Pudding Soufflé Recipe

INGREDIENTS

  • Bread Pudding:
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 3 large eggs
  • 1/3 cup raisins (optional)
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 5 cups French bread cut in 1-inch cubes
  • butter to grease baking pan and ramekin cups
  • Meringue:
  • 9 large egg whites at room temperature
  • 3/4 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • Whiskey Sauce:
  • 1 cup whipping cream
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water, at room temperature
  • 3 tablespoons granulated sugar
  • 1/4 cup (2 ounces) bourbon

DIRECTIONS

  1. Preheat oven to 350 F.
  2. Grease an 8-ich square baking pan. In a large bowl, combine and mix the sugar, cinnamon, and nutmeg. Whisk in the eggs until smooth, then whisk in the heavy whipping cream, and the vanilla extract. Add the bread cubes, tossing to coat evenly, then let stand about 10 minutes to allow the bread to soak up the custard.
  3. Place the raisins in a Greased pan and top with the egg mixture. Bake 25 to 30 minutes, or until the pudding has a golden brown color, and is firm to the touch. Insert a toothpick in the center. If it comes out clean, it is done. The pudding should be moist. Cool to room temperature.
  4. Meringue: This dish needs a good, stiff meringue. In a large clean mixing bowl whip egg whites with the cream of tartar until foamy. Add the sugar gradually. Continue whipping until shiny, and firm peaks form.
  5. In a large bowl break half the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue. Add a portion of the base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top the ramekins to about 1 1/2 inches above the rim with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Make the whiskey sauce while the bread pudding soufflés are baking.
  6. To prepare the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, then add to the heavy whipping cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar, and the bourbon. Cool to room temperature. At the table, poke a hole in the top of each soufflé, and pour the room temperature whiskey sauce inside.
 (courtesy of fabulousfoods.com)

Carousel Bar & Lounge at the Hotel Monteleone.

Carousel Bar & Lounge at the Hotel Monteleone, New Orleans.

Have you been to the newly remodeled Carousel Bar & Lounge?  If not, here is a sneak peek of the expansion the Hotel Monteleone did to the Carousel Bar & Lounge in 2012.  

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Marvin Allen with a Vieux Carre – Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Vieux Carre Cocktail

This drink was invented in 1938 by Walter Bergeron, the head bartender at the Monteleone Hotel in New Orleans, and is named after the French term for what we call “The French Quarter” … le Vieux Carré (“Old Square”).

  • 1 ounce rye whiskey
  • 1 ounce Cognac
  • 1 ounce sweet vermouth
  • 1 teaspoon Bénédictine D.O.M.
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir. (Courtesy of Gumbopages.com)

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA.

Carousel Bar & Lounge at the Hotel Monteleone in New Orleans, LA


The Burgundy Bar at the Saint Hotel, New Orleans.

The Burgundy Bar at the Saint Hotel, New Orleans

New Orleans’ newest modern hotel made its debut early in 2012. The Saint Hotel is located on the corner of Burgundy Street  and Canal Street, and its signature bar, The Burgundy Bar, lies along Burgundy Street; hence the name (it’s not pronounced as the color burgundy, it is the New Orleans version of the pronunciation)

The hotel’s theme is good against evil and it’s bar features the 7 deadly sins as their signature cocktails.  I got to photograph Rachael making a Pride – The pursuit of excessive  love for self (Belvedere Vodka, St Germain, Lime juice and some other great ingredients); I just can say, go try it!

The Burgundy Bar at the Saint Hotel, New Orleans

The Burgundy Bar at the Saint Hotel, New Orleans

The Burgundy Bar at the Saint Hotel, New Orleans

Bar

The Burgundy Bar at the Saint Hotel, New Orleans

Making a Pride cocktail – The Burgundy Bar at the Saint Hotel, New Orleans

Pride cocktail – The Burgundy Bar at the Saint Hotel, New Orleans

Pride cocktail – The Burgundy Bar at the Saint Hotel, New Orleans