Nectar Syrup — Nectar soda is an old New
Orleans flavor. This recipe for the syrup was printed in the Times-Picayune
newspaper in the 1950s or 1960s. You can use it to make snowballs, combine it
with club soda, or pour it over ice cream. Or use your imagination!
Creole Cream Cheese
— Creole cream
cheese is a form of farmer cheese that is traditional in the New Orleans area.
Iti has become increasingly difficult to find It is made from skim milk, buttermilk
and rennet, has a mild, slightly tart, slightly sweet taste, and is often mixed
with cream, sugar and fruit and served as a dessert. It is often used to make
Creole cream cheese ice cream. In homes it was traditionally eaten for breakfast
and served with cream, fruit, or sugar; it can also be served on toast with
butter, salt and pepper.