Friday, July 7, 2017

D. H. Holmes Recipes

-----Original Message-----
From: Jean
Sent: Friday, March 29, 2013 12:31 PM
Subject: D H Holmes Bread Pudding and Lemon Pie

Uncle Phaedrus -
I would be so appreciative if you could help me find two recipes, both from
the DH Holmes Potpourri Restaurant.  The first is their Bread Pudding with
Whiskey (or Bourbon) Sauce.  It was absolutely the best!
The second is their "Lemon Pie" which was a baked meringue shell topped with
a lemony custard sauce.  It was very unique!
Thank you for your help -
Hello Jean,
I had no success locating any mention at all of these recipes other than your own request from last year on a blog. Sorry.
There was a cookbook published called "Bayou Banquet: Recipes from a Potpourri of Cultures" by: D. H. Holmes. I don't know that those recipes are in it, but they might be. It's out of print, and I could not find a used copy for sale anywhere at all. You might check with your local library and see if they can locate a copy.
These three recipes are from that cookbook:
The only other advice that I can give you is that you might write to Judy Walker, the Times Picayune Food Editor and ask for her help. See:
I saw your post regarding the d.h. holmes/New Orleans bread pudding and "lemon pie" requests. I have the Bayou Banquet book and here's the deal:

The bread pudding is called Memere's Bread Pudding  and there is a Bourbon Sauce recipe that is separate.
The Lemon Pie isn't a pie, it is Oeufs A La Neige -- Eggs in Snow.

Oeufs A La Neige - Eggs in Snow
From the D.H. Holmes Bayou Banquet Cookbook

2 eggs, separated
2 egg yolks
1-1/2 cup sugar
1/4 tsp salt
2 cups half and half, scaled
1/2 tsp vanilla

Preheat oven to 500 degrees.
Beat the 4 egg yolks well, place in the top of double boiler with 1/4 cup of the sugar and salt. Slowly stir in the scaled cream.
Cook over boiling water - water should not touch top of double boiler - until custard coats a wooden spoon.
Cool immediately in a bowl of ice water. Stir and stir in vanilla. Pour into oven=proof soufflé dish or individual bowls.
Beat egg whites with a dash of salt to soft peaks. Gradually add 1/4 cup of sugar and beat to stiff peaks. Heap the egg whites on the custard.
Place soufflé dish or bowls in a pan of ice water and put the whole into the hot oven just long enough to brown the tips of the meringue.
Meanwhile, caramelize remaining 1 cup sugar by stirring over low heat in a heavy pot until sugar melts and forms a syrup.
Immediately drizzle over meringue puffs and custard.
Serves 8
Flavor custard with one tablespoon grated lemon or orange rind or a little rum or brandy.
Flavor egg whites or custard with almond extract. We prefer the caramel, but it may be omitted, if you wish.
Memere's Bread Pudding
From the D.H. Holmes cookbook - Bayou Banquet

3 cups diced stale French Bread
5 eggs, beaten
3 cups milk
1 cup heavy cream
3/4 cup sugar
1/2 tsp grated lemon or orange rind
1/2  tsp vanilla
1/2  cup raisins, optional
Butter and sugar for topping

Preheat oven to 350 degrees. Place bread in buttered 3 quart casserole. Heat, but do not boil, the milk and cream together and slowly pour over the eggs, beating well.
Add sugar and vanilla to egg mixture. Mix until sugar is dissolved. Pour over  bread. Dot with butter, sprinkle sugar , nutmeg and rind and raisins on top.
Place in pan of hot watter. Bake at 350 degrees for one hour, or until a knife inserted in the center comes out clean. Serve hot or cold with the following sauce -
or Whiskey Sauce.

Memere's Bread Pudding Sauce
Boil one cup orange juice and 1/2 cup sugar. Stir in 1 tsp grated orange rind.

Bourbon Sauce for Bread Pudding
1/2  cup butter
1 cup powdered sugar
1 egg yolk
1/2  cup bourbon, or Grand Marnier

Cream butter and sugar over low heat, stirring constantly. Blend in egg yolk. Gradualy add bourbon - continuing to stir over low heat. Bourbon whiskey is our pick,
but try a little grand Marier for a slight orange flavor. Serve of hot bread pudding.

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