Dad's New Orleans-Style Crêpes Suzette
by Julie Gale
(January 25, 2004) My father grew up in the 1930’s
in the Bronx, in a kosher home. He earned a swimming scholarship
and went to college in Louisiana. This was a huge culture
shock for him and he relished every minute of the experience.
The change from traditional Jewish food to New Orleans cuisine
was life-altering, and he brought his love of this culture
back with him to New York.
My father has a true dramatic flair and enjoys preparing
food in front of his guests at my parents' Manhattan apartment.
One of his favorite and tastiest shows is the flambéing
of the crêpes in his famous Crêpes Suzette.
I have suggested purchasing the ready-made crêpes,
available at specialty supermarkets, because the flavor of
the sauce is so extraordinary you could top cardboard with
it and still have a wonderful dessert.
Bill Kalt's Crêpes Suzette
6 Tbs. white sugar
1 stick unsalted butter
3 oranges, zested (thinly peeled) and juiced
2 lemons, zested and juiced
1 can frozen orange juice, thawed
1 oz. Cointreau or Grand Marnier
1 oz. Brandy liqueur
1 package ready-prepared crêpes (available in many supermarkets
and specialty stores)
----------------------------------------------
Melt the sugar in a large sauté pan over medium heat,
but do not let it brown. Add the butter and simmer until blended.
Add the juices and cook over medium heat until thickened.
Add the Cointreau or Grand Marnier. Pour over the warmed crêpes.
Warm the brandy and pour over the crêpes, flambéing
them with a flame, if you wish.
Serves 4-6
Julie Gale will be teaching this dish along with Onion Soup
Gratinee and Spinach Quiche in a French cuisine class at her
Cooking School, Ethnic Cooking with Julie Gale on Thursday,
February 5 from 9:30-11:30 AM.
For further information call 914-834-5353 or email PJAZTEGale@optonline.net.
ETHNIC COOKING WITH JULIE GALE
WINTER SCHEDULE 2003-4
Classes will be held at 1 Lancia Lane, Larchmont, and include
instruction, lunch or dinner and recipes to take home.
1. Thursday, January 8 – 7-9 PM VEGETARIAN
FOODS OF INDIA:
Vegetable Pakoras, Lentil Dal, Homemade Cheese, Pappadums
2. Tuesday, January 20 – 9:30-11:30 AM JEWISH
SPECIALTIES:
Chicken in the Pot w/Matzo Balls, Challah, Apple Strudel
3. Thursday, February 5- 9:30-11:30 AM FRENCH CUISINE:
Onion Soup Gratinee, Spinach Quiche, Crepes Suzette
4. Tuesday, February 24- 12:30-2:30 PM CHINESE DELICACIES:
Hot & Sour Soup, Mu Shu Chicken, Spun Apples
5. Tuesday, March 9- 7-9 PM VIENNESE DELIGHTS:
Mushroom Strudel, Chicken Paprikash, Salzberg Souffle
6. Thursday, March 18, 9:30-11:30 AM FOODS OF ITALY:
Osso Bucco, Spaghetti Bolognese, Zabaglione
----------------------------------------------------------------------------------------------------------
CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
$65 per class or $180 for any 3
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest:
1. Jan.8 __, 2. Jan.20 __, 3. Feb.5 __ 4. Feb. 24 __ 5.Mar.9__
6. Mar. 18_
(Please enclose check payable to Julie Gale)
Return to : 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353
Email: PJAZTEGale@optonline.net
Julie Gale
834-5353
PJAZTEGale@optonline.net
Julie Gale teaches ethnic cooking classes in her home
and for the Continuing Education classes at Mamaroneck
High School
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