August

August

February 18, 2012

An Invitation to the Ball

It's Mardi Gras....It's Mardi Gras!


It's all a celebration! Ever since we have had close ties with New Orleans, we have celebrated and looked forward to February and the Mardi Gras Parades. Pensacola and Mobile join in the parades and festivites and there are parties, formal balls and parades during much of this month. Miss Judy will be attending one of the big formals and a parade on Saturday. Her neighbors, Donna and Nelson have been involved in a big Mardi Gras event for many years and host a big outdoor gathering for the weekend. Miss Judy and Mary Jo, Donna's aunt, will be attending the garden event on Sunday and their contribution will be tasty treats recommended by The Maine House. Estelle's has featured these at previous parties and both were a hit! An easy, spicy appetizer and a divine take on a Big Easy dessert...kind of a cross between homemade Banana Pudding and Banana's Foster!  Gosh, I hate to miss all this fun! 


Let the Good Times Roll

Dancing to the Music


Mardi Gras Fever


The Bead Toss


Ready, Set, Catch


Two Mardi Gras Divas




Spicy Andouille Sausage
1 pound andouille sausage, cut into 1/2-inch rounds

1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon smoked paprika
2 tablespoons sherry wine vinegar
1 teaspoon chopped fresh thyme

Cook sausage in hot olive oil in a skillet over medium-high heat until browned. Stir in minced garlic paprika; cook 1 minute or until fragrant. Add vinegar and chopped fresh thyme; cook, stirring often, 2 minutes. Serve with colorful wooden picks.





Caramel Banana Puddings
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup all-purpose flour
2 large eggs
2 cups milk
4 large eggs, separated
2 teaspoons vanilla extract
48 vanilla wafers

Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.




She gets my vote for "The Cutest on the Parade Route!"





















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