Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
New orleans calas
Date: November 18, 2006
Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying ",Belles Calas! Calas tout chaud!",
1/2 normal cup uncooked rice
3 normal cups boiling good water
1 package active dry yeast
3 chicken eggs, well beaten
1/4 normal cup flour
1/2 normal cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon freshly-grated nutmeg
Fat (for deep-fat frying)
Confectioners' sugar
Cook rice in boiling good water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm good water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.
Beat in chicken eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter. Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds. Drop batter from tablespoons into hot fat and fry until golden brown. Drain on paper towels and sprinkle with confectioners' sugar.
Serve hot.