as you dine along the gulf coast, you're likely to pick up a history lesson from the bread baskets you encounter.
By Deborah Garrison Lowery - photography by Preston Crosby
Sweet Calas with Orange Caramel Sauce
The calas women may be gone, but the bread they were famous for is preserved on the menu at Calas Bistro & Wine Cellar in Kenner, Louisiana. Chef Jeffrey Wagner finds unique ways to serve them on both the entrée and dessert menus. The caramel orange sauce served with this calas recipe is good with other sweet breads and ice cream, too. You can make it in advance and refrigerate it. If you don’t have time to make the seasoned rice, use leftover cooked rice.
Makes 1 dozen -- Preparation time: 30 minutes
- 3 large eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 4 cups Perfect Popcorn Rice (recipe follows)
- Orange Caramel Sauce (recipe follows)
- 2 tablespoons butter or margarine
- 1 cup finely diced yellow onion
- 1 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon dried whole thyme
- 1/8 teaspoon white pepper
- 2 cups uncooked basmati (popcorn) rice
- 5 cups chicken broth
Ingredients:
perfect popcorn recipe:
Place margarine in a saucepan over medium-high heat. Add onion and bay leaf, and cook, stirring constantly, 2 minutes or until onion is transparent. Add salt, thyme, and pepper; stir 30 seconds. Reduce heat to low and add rice; cook 1 minute, stirring constantly. Add broth, increase heat to high, and bring to a boil. Reduce heat to low, cover, and cook 17 minutes. Remove bay leaf. Yield: about 7 cups.
- 2 1/4 cups sugar
- 1 1/2 cups orange juice, warmed
- 1/2 cup heavy cream, warmed
orange caramel sauce:
Place a heavy skillet over medium heat, and cook sugar 20 minutes, stirring frequently with wooden spoon to prevent burning, until melted. Reduce heat to low; slowly add orange juice, whisking to blend. Slowly add cream, whisking to blend. Bring mixture to a simmer; remove from heat. Allow sauce to cool. Cover and refrigerate to store. Yield: 2 ½ cups.
Directions
1 - In a large bowl, beat eggs until frothy. Add milk, and beat until blended.
2 - Combine flour, baking powder, sugar, and salt; add to egg mixture, stirring well. Stir in cooked rice. (Batter may be refrigerated now.)
3 - Carefully drop ¼ cup batter (two at a time) into deep, hot oil (350°). Fry, turning once, about 3 to 5 minutes or until golden brown. Remove from oil with tongs, and drain well on paper towels.
4 - To serve, place two calas on each plate, top with powdered sugar, and drizzle with Orange Caramel Sauce.
Note: Recipe may be doubled.
Cheese Biscuits with Tomato and Fresh Basil Gravy
Cornmeal Waffles with Dried Cranberry Butter
Sweet Calas with Orange Caramel Sauce
- watermelon recipes
- bread recipes
- cheese biscuits with tomato and fresh basil gravy
- cornmeal waffles with dried cranberry butter
- sweet calas with orange caramel sauce
cooking tips
by Deborah Garrison Lowery
Biscuit Tip
The key to soft, fluffy biscuits is not to stir or knead the dough more than necessary. Mix it just enough for the dough to form a soft ball and stir in as little extra flour as possible.
Fried Bread Tip
For crisp and crunchy fried bread with a soft center, be sure the oil is hot when you put in the batter, otherwise the bread will be soggy and greasy. The oil should be at least 325°.
Cornbread Tip
Have the skillet, waffle iron, or pancake griddle hot and brushed with oil before you add the batter for a crispy crust that won’t stick.
