-----Original Message-----
From: Jean
Sent: Friday, March 29, 2013 12:31 PM
To: phaedrus@hungrybrowser.com
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 -
Jean
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:
Phaed
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.
JAMES
-----------------------------------
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
VARIATIONS
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
Nutmeg
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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