Apple Tart

Cajun French: la pomme (la pom) – apple

 

ReadyBringing dessert to a dinner party and looking for something different – why not an apple tart. Not just any apple tart; one made in a cast iron griddle. It is easy, quick, and makes a great presentation. We added a Cajun flair by using a blood orange marmalade glaze.

Mais C’est Bon!

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Let’s Eat Cake – Boudin King Cake

Cajun French: pétrir (pā-treer) – knead

 

IMG_6803Cajuns are an adaptable people. We take what the area offers and make it our own. So we wonder why it took not only a non-Cajun, but also a non-native Louisianan to develop the Boudin King Cake. Granted Dr. Boudin (Bob Carriker) has been living in the Lafayette area since 1997; he is not native. He calls Louisiana home and has come to embrace our culture and food. In honor of Dr. Boudin and his Boudin King Cake, we have made our own, adapting it to our tastes.

One bread recipe will make a very large king cake. We made ours in our Dutch oven so we adjusted for the size of our pot.

Mais C’est Bon!

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Pears in Wine Sauce

Cajun French: la poire (la poo-ar) – pear

 

PlatedFinding fresh fruit at farmers markets is a treat. Today we had our choice of various apple varieties and pears. Of course we went home with some of each. Poaching pears in a wine sauce has been something we have wanted to do for quite some time. So pears were on the menu for tonight. We did it and yes, they were delicious…

This is an elegant yet easy dessert…

Mais C’est Bon!

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Oatmeal Banana Cookies

Cajun French:  le tit gâteau (lu tee ga-tō) – cookie

 

PlatedEveryone enjoys a sweet now and then…

Since we try to eat healthy and limit sugar and animal fat, sweets are a food group we struggle with and are always looking for new ideas.  When we saw a recipe for cookies that had no egg or animal fat we grabbed it and went to work.  As usual we adapted the recipe to fit our likes and found something that satisfies our sweet tooth.

Mais C’est Bon!

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Pumpkin Cookies

Cajun French:  le giromon (lu jeer-ō-mon) – pumpkin

 

PumpkinsFall is in the air bringing wonderful sights and smells to us.  The spices of Fall like cinnamon, nutmeg, ginger, anise, allspice, etc. are tingling our senses and it is time to bake.  Pumpkin is a favorite and we like to try different ways to use the fruit. Pumpkin cookies topped the list since we had not tried that before.  We found a recipe in Post Punk Kitchen and tweaked it to our taste.

Mais C’est Bon!

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The Pony Expresso, Dolores, CO

Cajun French – le café égouté (lu ka-fā ā-goo-tā) – dripped coffee

 

Teresa“The Pony Expresso – More than just a coffee shop….a bakery, a gallery, a place to connect, unwind and enjoy.”

Coffee is embedded in our Cajun Culture.  We spent many an afternoon having coffee with our grandparents and parents.  It was an enjoyable occasion where we discussed the day, learned about our heritage, and looked to the future.  Now as we travel we look for those coffeehouses that give us that afternoon pleasure of fresh coffee and visiting. Continue reading “The Pony Expresso, Dolores, CO”

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Gateau Sirop

Cajun French:  le sirop (lu see-rō) – syrup

 

An Old LA Recipe

Both of our grandmothers were Cajun and from the same small community of Brusly, LA. Due to that, there are many foods which were cooked in a similar way. Also, there are lots of foods which are considered Cajun, or which are cooked the Cajun way, which survive today. There are a very few, however, which are unique because the common ingredients are so ubiquitous to LA – and Gateau Sirop is one.

Laurie Finding a Lost Treasure

There are recipes that bring back memories of Grandma’s kitchen smelling of warm cake and love. Gateau Sirop is the recipe that brings back wonderful memories of my Maw Maw’s kitchen and all the love she poured out. What makes this recipe so special is that it was lost for almost 12 years. In fact all of my Maw Maw’s recipes were lost. In cleaning out my grandparents dry cleaners, we found her box of recipes. It was a joyous moment! My grandmother was of Acadian decent and the Cajun language is not a written language so there were not many recipes written down. To find that box of recipes was a true treasure she gave to me and my sisters. Continue reading “Gateau Sirop”

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Bruce’s Peanut Butter et al Cookies

Cajun French: la pistache (la pees-tash) – peanut

 

Bruce, our brother-in-law, is addicted to peanut butter. So much so that Linda, his wife, hides the jar of peanut butter in various places around their home. At times even she cannot remember where the jar is hidden. Linda says that if they ever sell the house there will probably be random jars of peanut butter for the new owners. These cookies are for you Bruce and hopefully Linda won’t hide the cookies.

Mais C’est Bon!

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Abita Beer Cobbler

Cajun French:  la peche (la pesh)  –  peach

 

The fridge is still over stocked with beer and we are having fun cooking with the beer.  Having some fruit that needed eating, we decided to make cobbler.  We usually use premade pie crust for our cobbler and finding none the imagination kicked in.  Sweet Potato Biscuits, why not use the batter for the cobbler topping? And why not use beer for the liquid?  Why not for sure; it is fantastic!

Mais C’est Bon!

Enjoy!!

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Cajun Fruit Tart

Cajun French: le fruit (lu frū-ee) – Fruit

Fruit is always among our weekly Farmers Market purchases.  Toward the end of the week, we had peaches, plums, and blueberries left and decided to make a dessert tart.  Ok, how do we put a Cajun twist on a dessert tart?  We decided on Steen’s Pure Cane Syrup as a sweetener along with a sprinkle of raw brown sugar on top.  If Meyers Lemons are available substitute 3 thin slices for the lemon juice.  Place the lemon slices on top of the fruit.

This tart is an easy quick dessert.

Mais C’est Bon!

Enjoy!!

Continue reading “Cajun Fruit Tart”

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