Acadian Syrup Cake — Ken Smith, the executive chef at Upperline restaurant and an avid home baker, often serves this spiced, cane syrup-sweetened cake. On special occasions such as Thanksgiving and Christmas he pairs it with a sauce made from satsumas, a clementine-like citrus fruit that grows in Louisiana and is available in the late fall.
Bananas Foster — Bananas Foster is guaranteed to please any banana lover's craving!
Bananas Foster Medallions — The original Bananas Foster recipe was created in 1951 by Paul Blangé for Brennan's Restaurant in New Orleans. Rhodes' version of this classic dish is simply delicious - especially
when topped with rich vanilla ice cream!
Cajun Creamy Chocolate Bread Pudding — A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.
Chocolate Pecan Pie — When you just need to indulge, choose pie, pecans and chocolate. You won't be disappointed!
Creole Calas — Calas are fritters composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and is mentioned in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.
Eshun's Creole Christmas Cake — It is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away.