Peach Brandy for an Aperitif.

My Grandmother Toussel's Peach Brandy is finally ready! She made this every year at Christmas time. The recipe is on page 3. It turned out a pretty mellow color with an undertone of orange.  Ready to enjoy over crushed ice as an aperitif. Remember the sweetness is perfect to make the palate ready for a savory meal.  Bon Appetit!

Gus Savant is now decorated and in his place shining brightly...

BROCCOLI SOUP

Since broccoli is so abundant at this time of the year, I decided to make a warming soup as my grandmother used to call brocolli soup.

Ingredients
1 or 2  large heads of Broccoli
1 pint of heavy cream
1/2 cup whole milk
1 small onion finely chopped
1 Tablespoon of dried celery flakes
1 teaspoon Soy or Worcestershire sauce
4 Tablespoons of butter
3 Tablespoons of All Purpose flour
2 vegetable cubes
Sharp Cheddar Cheese
Crusty French bread

Preparation
Steam broccoli, drain; setting aside the liquid
Chop broccoli and mash as finely or as coarse as you prefer
Melt the butter over low heat
Stir in flour until it makes a paste and turns light brown
Add finely chopped onion, stir until wilted
Add heavy cream and milk to the flour mixture and stir until creamy
Add some of the brocolli liquid that was set aside a little at a time
until it is the consistency of a heavy soup
Add broccoli and celery flakes
Simmer

Serve with shredded cheese and crusty french bread.  Bon Appetit!

Thanksgiving!

 

Hi everyone!
Holidays are upon us and this is the first time that I am thinking of updating Roux with photos.
But to do this I am asking for small donations to get it started again...it has been such a success and I have taken most of the profit and donated it to The Greater Baton Rouge Food Bank and St. Jude's Hospital over the last four years or the profit went to mailing the little cookbook.
Then I realized I didn't put enough aside to re-publish...so if you want to give a little donation that would help to get Roux published again with new recipes and photos would be more than appreciated.
...

I just finished shopping for the Thanksgiving Menu and here is my list that might help you next week when you are writing or purchasing your list.
Shopping List for Thanksgiving:
1) Green Bean Casserole
Three cans of green beans, kitchen cut
soy sauce
Two cans of low sodium Cream of Mushroom Soup
Two cans of Original French's Fried Onions
2) Candied Yams
1 large can of yams
1 bag of marshmallows
brown sugar
cinnamon
butter
chopped pecans
3) Rice Dressing
One Pound of ground pork
One Pound of ground meat
onion, bell pepper, green onions
long grain rice
4) Turkey breast
5) Pork Roast
6) Baking Ham
7) Cranberry Sauce
8) Eggs to devil
9) Dinner rolls
Of course your staples of butter, mayo, mustard and spices to season your dishes.
some of the recipes for these dishes are in Roux, Simple Cajun Recipes Cookbook!
Bon Appetit and hugs!

Susan’s Bread and Butter Pickles or Relish

6 c. cucumbers, sliced thin
2 medium white onions, peeled and sliced thin
1/2 c. canning salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar

Sort cucumbers, discarding any with blemishes. Wash well.

Cut off ends and cut lengthwise for use with the food processor or leave whole and slice thin by hand.

Mix cucumbers, onions, and the ½ cup of canning salt; let stand 2 hours. Drain and rinse off excess salt.

Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil then combine with cucumbers.

Simmer for 5 minutes.

Pack into hot sterilized jars leaving 1/4-inch headspace. Use a wooden spoon handle inside rim of jar to pack and release any bubbles.

Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Hand tighten only.

Submerge in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt). Yield: Six 1/2 pint jars if you use the food processor, 3 1/2 pint jars if you slice by hand.

Christmas Orders are beginning to roll in for Roux! Order soon as this little cookbook is going into the archives and will not be republished...have only 164 books left...so Bon Appetit and order soon!

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