Archive | January, 2017

Mardi Gras, 1980s style

23 Jan

Just in time for Fat Tuesday, Maja writes:

“Hello 🙂 I am looking for 80s Seventeen magazine’s Jambalaya and sole filets baked in a cucumber-milk sauce. Please help me find them. Thank you.”

Well Maja, here’s the Mardi Gras menu page from 1987. Love that blue Le Creuset casserole pot. Old habits die hard!

The sole baked in milk is not a page we are familiar with. Can anyone help?

4 St. Rose Chocolate Bailey Cake

18 Jan

From 1994 newspaper article: “It’s a recipe that’s been on the menu of this popular restaurant for more than a decade,” says manager Anne Addison. The Chocolate Bailey Cake, like the Turtle Pie, is a fixture at 4 St. Rose. This chocolate layer cake, infused with the flavor of creamy Irish whiskey liqueur, truly is ”so good you float on air after eating it.” 


4 ounces bittersweet chocolate, chopped (preferably Callebaut)

1/2 cup hot water

baily cake.jpg


1 2/3 cups white sugar

7/8 cup butter

2 tablespoons vegetable oil


4 large egg yolks, beaten

1 teaspoon vanilla

2 2/3 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

4 large egg whites

Melt chocolate with hot water in double boiler and cool. Cream sugar with butter and oil. Mix in yolks and vanilla. Stir in cooled chocolate.

Sift flour, baking soda, salt and stir into chocolate batter. Stir in the buttermilk. Whip the egg whites separately and fold gently into batter. Lightly oil two 9-inch springform pans and dust with flour. Pour batter into pans and bake at 350 F for one hour. Cool on wire racks.

Bailey’s Buttercream Icing

6 ounces bittersweet chocolate, chopped (preferably Callebaut)

3/4 cup white sugar

6 large egg yolks

1 1/2 ounces Bailey’s Irish Cream liqueur

1 1/2 cups whipping cream

1 1/2 cups butter

4 ounces Bailey’s liqueur

1 1/2 cup grated semisweet chocolate

Melt chocolate in double boiler. Whip together sugar, yolks and 112 ounces Baileys, until light and fluffy. Add to the melted chocolate and return to double boiler. Stir over low-medium heat, cooking for about 20-25 minutes. Cool. Whip whipping cream. Whip butter into cooled chocolate icing, then fold in whipped cream. Let stand 30 minutes to dissolve any sugar granules.

To assemble, cut each cake layer in half to yield four thin layers. Brush the 4 ounces of Bailey’s on the layers. Using an icing spatula, frost each layer with the buttercream icing and stack. Spread remaining icing on sides and pipe rosettes around edge. Sprinkle grated chocolate on sides. Makes one cake.