Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island
Eula Mae Dore, Marcelle Bienvenu
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a heavy, medium-size saucepan. Heat the mixture over medium-low heat and stir to dissolve the sugar. Stir constantly while cooking. Do not leave it alone; cook until it reaches the thread stage (see [>]), when the temperature is 270° to 290°F. It will be the color of taffy and thick. Carefully pour the syrup over the popped corn. Stir with a long-handled spoon to coat evenly. Once it’s coated evenly and cooled a bit, break off the popcorn and form into balls about the size of a baseball, or as
signature pie! I think you’ll like the difference in the texture.” Ground pecans are available at some stores in Louisiana, but you can grind them up yourself in a food processor. They should be as fine as bread crumbs. MAKES ONE 9-INCH PIE; SERVES 6 2 tablespoons butter, softened � cup sugar 3 large eggs � cup light corn syrup 2 cups ground pecans 1 tablespoon clear vanilla flavoring 1 recipe Basic Pie Crust (opposite page) Preheat the oven to 350°F. Cream the butter and sugar
turkey, like this will always give you a moist bird. I like to put one or two bay leaves or sprigs of parsley underneath the breast skin; not only does it give some flavor, but it makes it pretty if the bird is brought to the table to carve. It takes just a little tender loving care to show your family and guests you’ve taken the time to make the bird a little nicer. “If you wish to cook a turkey, simply double the ingredients. I give the ingredients for a six-pound roasting chicken and I don’t
smooth ball with continued mixing. Turn the dough out onto a work surface and knead 4 or 5 times. Divide the dough in half. Preheat the oven to 350°F. Sprinkle the remaining 2 tablespoons flour on waxed paper. Press one portion of the dough into a 14-inch circle. Carefully transfer the pastry (floured side down) to a buttered 9-inch deep-dish pie pan. Fill the pastry shell with the custard, reserving 1¼ cups. Place the other portion of dough on waxed paper and press into an 11-inch circle.
didn’t give off too much smoke. Then, before we left for Midnight Mass at the church near the Island, he would put the roast or birds in the smoker. When we returned home, he would check, add more wood, and let it smoke through the night. By morning, everything was cooked to perfection. Ah, he was a smart man and a good cook.” The meal was usually eaten in early afternoon, and friends on the Island would come by to visit later in the day. And, of course, the Mcllhenny clan descends, en masse,