Creole Courtyard
Creole Courtyard
Giclee Print

Millsap, Diane
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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Creole Calas



Mystic Monk Coffee

“Nothing would be more tiresome than eating and drinking if
God had not made them pleasurable as well as a necessity.”

~ Voltaire

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Have a heart for
New Orleans









French Roast
French Roast
Art Print

Staehling, Angela
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Cafe Du Monde, New Orleans, Louisiana, USA
Cafe Du Monde, [French Market] New Orleans, Louisiana, USA
Photographic Print

Bowman, Charles
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La Belle Cuisine


Ever since I can remember I’ve been fascinated by the rich history of
New Orleans
– the myths and legends recounting duels under live oak
trees, pirates’ hideaways deep in the French Quarter, a romantic ren-
dezvous under gas lanterns.  Among the oral traditions that continue to
delight me are anecdotes pertaining to French Market vendors.  I still
love to stroll through the Market -  a veritable feast for the senses –
preferably in the early morning, following café au lait and beignets
at Café du Monde. And sometimes, I imagine I can hear in the dis-
tance, “Calas, belles calas, tout chauds!” Delectable sugar-dusted
rice fritters… [MG]



Commander's Kitchen:
Take Home the True Taste
of New Orleans with More
than 150 Recipes from
Commander's Palace Restaurant

by Ty Adelaide Martin and Jamie Shannon
2000, Broadway Books, a division of Random House, Inc.

“Calas may be old and almost forgotten, but they’re a Creole
favorite, traditionally served for breakfast with fresh fruit or
fruit preserves and steaming dark chicory coffee…”

1 recipe Boiled Rice 
2 cups all-purpose flour  
2 teaspoons baking powder  
1 1/2 teaspoons ground cinnamon  
1 teaspoon freshly grated nutmeg  
1/2 teaspoon kosher salt  
4 medium eggs  
3 tablespoons granulated sugar  
3 cups solid vegetable shortening or
canola oil, for frying  
Powdered sugar, for dusting

Spread the cooked rice on a cookie sheet to cool completely.
Sift together the flour, baking powder, cinnamon, nutmeg, and salt
in a bowl, and set aside.
Combine the eggs and granulated sugar in a large bowl. Whip together
using an electric mixer on medium speed until the mixture is light and
fluffy, about 2 to 4 minutes. Fold in the cooked rice using a wooden
spoon. Add the dry ingredients a half cup at a time, mixing well after
each addition.
Heat the vegetable shortening in a 10-inch cast-iron skillet to 350
degrees F. on a deep-fry thermometer.
Moisten your hands and roll the rice mixture between your hands,
forming twenty-four 2-inch balls. Fry half the balls in the hot oil until
they are golden brown on one side, about 3 to 4 minutes. Turn the
balls over and cook another 3 to 4 minutes. Drain the balls  a rack set
over a cookie sheet lined with paper towels, and dust with powdered
sugar. Fry the second batch in the same way, then dust the second
batch with powdered sugar, and serve.
Sprinkle with cane syrup, if you wish, or they can be served with
preserves (fig preserves are especially good).

Featured Archive Recipes:
French Market Beignets
Grillades and Grits
Mardi Gras Doughnuts (Faschingkrapfen)
More recipes from Commander's Palace
Pain Perdu (French Toast) with Orange Sauce

Index - Breakfast Recipe Archives
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