Food

The holiday season is my favorite time to be in the French Quarter. The Old World architecture and the narrow streets seem especially evocative. Strings of lights curl around wrought iron balconies like ivy, carriageways are framed in green flocking and some gas lanterns even wear red Christmas bows as their orange flames flicker away against brick and reflect on flagstone paving.

Daube Glacee (Yields 4 dozen slices)

3/4 cup shredded beef (roast or boiled beef)
20 pimento stuffed green olives, sliced
1 box veal stock
2 packages gelatin
1 bunch green onions, minced
4 Tablespoons flat leaf Italian parsley, chopped
2 Tablespoons Lea & Perrin Worcestershire sauce

New Orleans, LA –

By Ian McNulty

New Orleans, La. – When the Saints are marching these days, it seems like people all over the New Orleans area are munching in stride.

Pecan Cocoons (Yields 3 dozen)

1 cup butter
4 Tablespoons powdered sugar
2-3/4 cups flour
1 cup finely chopped pecans
4 teaspoons vanilla
1 Tablespoon ice water
2 cups powdered sugar for rolling