• 1 cup plus 2 tablespoons granulated sugar
• 1/4 cup water
• 1/4 pound (1 stick) unsalted butter
• 1/2 cup heavy cream
• 2 lemons
• 6 to 7 baking apples (about 2 1/2 pounds)
• 2 to 3 dashes Angostura bitters
• 1/3 cup raw sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• Pinch freshly grated nutmeg
• One grind fresh black pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon flake sea salt, plus more for finishing
• Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
• Demerara sugar, for finishing

Note: Use a combination of sweet and tart apples, Granny Smith and Golden Delicious make a good baking combination

Salted Caramel Apple Pie

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For the Cardamom-Infused Bourbon

• 1/4 cup green cardamom pods
• 1 cup bourbon, such as Buffalo Trace

For the Cocktail

• 1 ounce Laird's 100 proof apple brandy (not Applejack)
• 1/2 ounce Cardamom-Infused bourbon
• 3/4 ounce fresh juice from 1 lemon
• 3/4 ounce honey syrup
• club soda
• lemon twist, garnish

Note: Any bourbon will work, we like Buffalo Trace since it is owned by a New Orleans native and it is priced right.

Bourbon Apple Brandy Cocktail

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• 1 pound unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 6 fresh artichokes
• juice of 1 lemon (about 3 tablespoons)
• 1 pound button mushrooms
• 1 bunch scallions, chopped
• 1 pound jumbo Louisiana lump crabmeat, cleaned
• lemon quarters, for garnish (optional)

Crabmeat Yvonne, from Galatoire's

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• juice of 1 lemon
• 1 lb celery root (2 medium or 1 large)
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
• 1/2 cup leeks, chopped
• 4 cups hald-and-half
• 2 dozen oysters, shucked with their juices
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

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Filling

• 2 cups dried figs, hard tips discarded
• 1½ cups dried dates, pitted
• 1 cup raisins
• 3/4 cup almonds, toasted and coarsely chopped
• 3/4 cup walnuts, toasted and coarsely chopped
• 1/2 cup orange marmalade
• 1/2 cup honey
• 1/4 cup brandy
• 1 teaspoon orange zest, finely grated
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon geound cloves

Cookie dough

• 4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (2 sticks), cut into 1/2-inch cubes
• 1 large egg
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 egg white beaten with 1 tablespoon water to make egg wash
• colored sprinkles for decoration

Italian Fig Cookies

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Trout:

• 1-1/2 cups Meunière Sauce, for serving (recipe follows)
• Vegetable oil, for deep frying
• 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
• 1 cup all-purpose flour
• Kosher or sea salt and freshly ground black pepper
• 1/2 cup whole milk           
• 1/4 cup buttermilk
• 2 lemons, ends trimmed and cut into wedges, for serving
• Sprigs of fresh flat-leaf or curly parsley, for garnish

Meunière Sauce Yield: 2 cups

• 3 tablespoons Medium-Dark Roux
• 2 tablespoons (1 ounce) unsalted butter
• 1/2 stalk celery, finely chopped
• Half a white onion, finely chopped
• 1/4 cup finely chopped seeded and de-ribbed green bell pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bouquet garni
• 1 clove
• 1-1/2 cups veal stock or beaf stock
• Juice of 1/2 lemon
• Kosher or sea salt and freshly ground black pepper

Chef note: The sauce will keep in the refrigerator for up to 1 week.

Arnaud's Speckled Trout Meunière

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• 1 or 2 satsumas, depending on size
• 1 large ruby red grapefruit
• 1 Meyer lemon
• 1 lime
• 1 shallot, julienned
• 1 tablespoon honey
• 1/4 bunch cilantro, washed and chopped
• 1/2 tablespoon kosher salt

Louisiana Citrus Salad

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• 1 1/2 lbs green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons extra virgin olive oil, plus extra for sprinkling
• 2 large pears, ripe, peeled and cut into 1-inch chunks, Bosc are preferred
• 8 ounces ham, cut into 1/2-inch chunks
• 1/2 cup chicken stock plus extra
• salt and pepper
• freshly squeezed lemon juice for sprinkling

Green Beans Pears and Ham

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• 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 3 tablespoons Creole seasoning
• 1 tablespoon powdered garlic
• 1/3 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Tabasco sauce
• 1 tablespoon Worcestershisre sauce
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1/3 cup fresh chives, chopped
• Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

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• 1/4 cup olive oil
• 1/4 cup prepared chili sauce
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Creole mustard
• 1 cup mayonnaise
• black pepper
• Louisiana-style hot sauce to taste
• Cajun seasoning to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 small lemon, juiced

Come Back Sauce

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