There are many must-dos along our Capital Cuisine Trail, but two at the top of the list are a drive along River Road and a meal at Latil’s Landing Restaurant at Houmas House Plantation. At Latil’s Landing, executive chef Jeremy Langlois incorporates local ingredients into his “Nouvelle Louisiane” menu. Mouthwatering dishes include Abita shrimp; bisque of curried pumpkin, crawfish and corn; and Community Coffee-marinated rack of lamb. Here, he shares his mom’s recipe for pralines, but you can find more of his recipes at http://chefjeremylanglois.com.
1 cup sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup pecans
Method of preparation:
- In a small, thick-bottomed saucepan, combine all ingredients and heat over medium-high heat.
- Bring mixture to a boil and cook for 6 minutes or until 240 degrees, stirring constantly.
- Remove from heat and stir until mixture thickens, becomes creamy and pecans stay suspended in mixture.
- Spoon out on wax paper, aluminum foil or parchment paper.