results for "desserts"
Side Dish (1)
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.
Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert.
This densely sweet cake is a classic Acadian dessert.
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Once known as “poor man’s pudding,” this decadent, whiskey-laced confection is anything but.
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
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.
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears.
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.
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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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