Emeril kicks it up a notch Louisiana-style for the holidays.
The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift a lagniappe of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers gifts from the Creole kitchen including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.
The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfiesCorn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gifta lagniappeof his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffersgifts from the Creole kitchenincluding Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.
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About the Author
Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.
Hometown:New Orleans, Louisiana
Date of Birth:October 15, 1959
Place of Birth:Fall River, Massachusetts
Education:Culinary degree, Johnson & Wales University
Read an Excerpt
Smothered Veal Chops with Tasso Mushroom Gravy
Makes 4 servings
4 double-cut veal loin chops (12 to 14 ounces each)
4 teaspoons Creole Seasoning
1/4 cup vegetable oil
1/4 cup bleached all-purpose flour
2 medium-size yellow onions, thinly sliced (about 6 cups)
1/2 teaspoon salt
1/8 teaspoon cayenne
1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
2 1/2 ounces tasso, chopped (about 1/2 cup)
1 tablespoon chopped garlic
2 1/2 cups Chicken Stock
1 tablespoon choppedfresh parsley leaves
3 tablespoons chopped green onions (scallions), green parts only
1/8 teaspoon freshly ground black pepper
Season the chops with the Creole Seasoning, rubbing it in evenly.
Heat the oil in a large saute pan over medium heat. Sear the chops until golden brown but not charred, 5 to 6 minutes, and turn over. Sear for 3 minutes on the second side for rare, or 5 minutes for medium-rare. Remove from the heat and transfer the chops to a heated platter.
Add the flour to the skillet and whisk until the mixture is smooth. Return to the heat. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions, salt, and cayenne and cook for 2 minutes, stirring occasionally. Add the mushrooms, tasso, and garlic and cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often, Remove from the heat and stir in the parsley, green onions, and black pepper.
Serve the chops warm with the pan gravy.
StockingTip: Tasso is a heavily seasoned smoked ham used often in Louisiana for flavoring vegetables, stews, gumbos, and sauces. It can be found in some supermarkets. Spiced ham can be substituted.
Chocolate Macadamia Nut Brittle
Makes about 1 1/4 Pounds
3 cups semisweet chocolate chips (about 1 pound)
2 tablespoons unsalted butter
One 4.5-ounce can macadamia nuts (about 1 cup)
Line a baking sheet with parchment or waxed paper.
Put the chocolate chips and 1 tablespoon of the butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.
Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 4-inch-thick layer. Cool. Refrigerate until it sets, about 2 hours.
Break it into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keep up to 2 weeks.
Q: In your opinion, what makes the Christmas season unique in New Orleans?
A:<%=xfonttexthead%> What makes New Orleans unique during the holiday season are the years of tradition and the ways that people celebrate: carriage rides in the French Quarter, the carousel in City Park, Christmas in the Oaks, and the big family Christmas Eve church gatherings. The uniqueness is that it all goes back to the family.
Q: What was the best New Orleans-style holiday meal you ever had?
<%=fonttexthead%>A:<%=xfonttexthead%> The Creole Christmas Book explains it all. There are so many holiday foods and memories, which is why I chose to write Creole Christmas.
Q: Would you rather celebrate New Year's Eve in New York City or in New Orleans? Why?
A: In New Orleans. Although New York is very exciting, we have a similar version in the French Quarter. Personally, New Year's Eve is a special evening to cook special food for guests.
Q: Do you open gifts Christmas Eve or Christmas morning?
Q: How do you feel about being the first repeat guest in barnesandnoble.com's author Auditorium?
A: It's very exciting, with all the special people I have met being associated with barnesandnoble.com. I think it's a sure indication, starting with the owners, of why it is a successful, quality organization.
Most Helpful Customer Reviews
I think that Emeril Creole christmas was the greatest book well cook book in the world I don't know how else to put it.It was fabulious.Thank you Emeril for producing such great things.
We prepared the FULL Christmas Even Menu. The highlights were the horseradish crusted beef tenderloin and the exotic mushroom bread pudding, but - truly - everything was WONDERFUL! Naturally we put our family spin on a few of the recipies - everything was full of flavor. Added bonus - it all plated beautifully!
It was difficult to choose a dish as they all looked great. Having seen Emeril on TV, I was interested in trying some of his creations - this book did not disappoint, results were great and I will be making more food with this book. Thanksgiving meal had: Exotic Mushroom Bread Pudding, Banana Cream Pie (which was about as good as the one I sampled at the Orlando location) Oyster & Eggplant Stuffing and Andouille & Corn Meal Spoon Bread. Sure, there are a few steps involved with the dishes, but then, that's what cooking is about. It makes me wonder about those reviewers who complain about that aspect of the recipies. Instruction is quite adequate,that is if you are somewhat familiar with cooking. The beauty of this book is the tempting selection. I certainly don't expect this nor other books of his be 'authentic New Orleans cooking' and they don't really claim to be, but this book and at least 'Every Day's a Party' are interesting interpretations of dishes with a bit of fun. Lighten up and enjoy. If you want Cordon Bleu, well, don't get this. If you want to indulge, the Emeril books are quite fun. Don't count calories!!!!