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03/19/2013
Brennan's Bananas Foster
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
09/11/2012
Bananas Foster
Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.
Issue #150
10/09/2008
Satsuma Sauce
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
Issue #115
10/09/2008
Acadian Syrup Cake
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
09/04/2007
Pigs' Ears (Couchon d'Oreille)
These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears.
Issue #97
09/26/2005
Cane Syrup Cake
This densely sweet cake is a classic Acadian dessert.
Issue #65
02/15/2007
Bananas Foster
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
Issue #58
10/24/2007
Sweet Potato Bread Pudding
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Issue #57
02/15/2007
Cortlandt’s Bread Pudding
Once known as “poor man’s pudding,” this decadent, whiskey-laced confection is anything but.
Issue #41
01/17/2007
Gâteau au Sirop
Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert.
Issue #4
10/24/2012
Menu: A Southern Gumbo Supper
A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
Does Not Apply
02/03/2011
King Cake
This traditional cake, made here with a rich brioche dough and stuffed with a decadent cream cheese filling, is drizzled with a buttermilk glaze and sprinkled with crunchy green, gold, and purple sanding sugars.
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