ArcaMax

Fat Tuesday in the Old French Quarter

Fat Tuesday is almost here folks. The end of Mardi Gras, and for many, the beginning of periodic fasting or giving up something special for Lent. The party’s over for those who follow these traditions; at least until Easter.

People go all out on Fat Tuesday. New Orleans is the city most famous for their celebration.

I’ve been to New Orleans a few times; just not for the parade and the party atmosphere that dazzles the crowds on Fat Tuesday. Remember, this is the feast of necklaces with beads, traded for favors. This is the parade riddled with huge crowds of scantily clad women and men who hide their identities behind elaborate costumes. The French Quarter goes through days of cleaning after Fat Tuesday is over. It’s one heck of a party. I guess I’ve matured and I’m too old for those kinds of shenanigans. I used to think I wanted to go to New Orleans for Fat Tuesday; at least once. Now, I think I’m over it.

Last time I was in New Orleans, I decided I liked the city better at night; especially the area around Bourbon Street. During the day you see the aftermath of the party atmosphere the night before. The party is every day on Bourbon Street; not just Fat Tuesday. There’s a smell of stale beer and spilled liquor that hangs in the air. If you’re there in July, (like I was the last time), the humidity can be stifling. I much prefer the evenings when it cools down (at least a little), the music is playing and people are out for a good time. It sort of covers up the nasty parts.

What I thought I’d do today is give you a little food tour of my favorite places in New Orleans. It’s Fat Tuesday. Seems totally appropriate.

I’m going to include links so you can check these places out further...

Read the full column at PlanZDiet.com

White Chocolate Crème Brulee (Custard) with Strawberry Coulis (Sauce)

I adapted this recipe from the Ghiradelli white chocolate package. Most crème brulee recipes call for caramelizing sugar on top of the custard. I love that, but the sugar is too much. So, in this case, I made up a simple strawberry sauce to go on the top instead. With Plan Z we work to reduce the carbohydrate count on a recipe but still keep the flavor. This recipe has about 10 grams of carbohydrates per serving. For a dessert, that’s pretty darn good. And for one this pretty and satisfying, it’s GREAT.

You can also use raspberries or blackberries for your sauce if you prefer.

Servings: Serves 8

Ingredients:

For the Custard

4 egg yolks (save the whites for something else or toss them)
4 tsp of Truvia
4 oz of high quality white chocolate. Ghiradelli is good. Don’t use the white block stuff
2 cups of heavy whipping cream
2 tsp of vanilla extract

For the Coulis

1 quart of fresh strawberries
¼ cup of Grand Marnier or sparkling water
1 tsp of Truvia
Mint (optional)

*You’ll also need 8 small ramekins (1/2 cup size)

Instructions:

Preheat oven to 300 degrees.

Put your egg yolks and the Truvia in a medium bowl. Whip with a whisk until the Truvia dissolves.

Chop the white chocolate into very small bits.

Heat the whipping cream on medium high. You want to keep an eye on it and watch for little bubbles to form on the sides of the pan. Don’t let it boil. When the bubbles form the cream is hot. Add the chocolate and take it off heat. Mix with a whisk until the chocolate melts and the mixture smooths out. Add the vanilla and stir again.

Now, carefully and SLOWLY add the chocolate to the egg mixture. DO NOT do this fast or the eggs will scramble and you’ll have a lumpy mess. It’s not difficult. Just go very slowly at first and then add in a slow stream while you keep stirring.

When the mixtures are combined in the bowl you are ready to fill your ramekins. You’ll need 8 ramekins in the half-cup size. Fill all eight ramekins equally. I use a measuring cup to make this easy. It’s sort of like filling cupcake tins. Make sure you don’t fill them all the way. You’ll have about a half-inch open at the top. You’ll fill that with sauce later.

Next step is to put the ramekins in an oven proof pan. I used a 9-by-13-inch for six of them and a 9-by-9-inch for the other two. Set the filled ramekins in the pan and then add water so it comes up halfway to the top of the ramekins. It’s about a half-inch of water.

Carefully put the containers in the oven. Bake for 45 minutes or until set. They might jiggle a bit but not much.

Remove from oven and set on the counter. I use a hot pad and a spatula to carefully remove the ramekins from the water bath and then I set them on a cookie sheet. Put them in the refrigerator to cool. Two hours minimum would be good.

While they are cooling you can make your coulis (sauce).

Clean and slice the strawberries. Put them in a medium saucepan and add the Grand Marnier. If you don’t cook with liquor just add sparkling water instead. Add the Truvia and cook until the strawberries are softened. You can cook them until just softened or even down to almost a jam consistency.

You have two choices. You can either serve the sauce cold/room temperature on the crème brulee or you can heat it just before serving and have hot sauce on the cold custard. Both options taste lovely.

You can garnish with a mint sprig if you have one handy.

Enjoy!
Cheers,
Zola