Court Of Two Sisters
Judging from the gorgeous day I spent in the French Quarter yesterday, spring is sneaking up on us. With sunshine and birdsong I can’t think of a better place to enjoy a scrumptious Jazz Brunch in the Big Easy than the Court of Two Sisters. Located at 613 Royal Street in the heart of the New Orleans French Quarter the buffet style spread is vast or just order from the extensive menu. One is as good as the next, but believe me the brunch doesn’t leave much out. You may not need to eat the rest of the day! At the Court of Two Sisters the relaxing courtyard seating and the New Orleans Jazz music is just the ticket to start a beautiful NOLA day. A mimosa or two is the perfect compliment for this whole leisurely dining event.
Easter and Mother’s Day are coming soon! The Court of Two Sisters is the perfect place for your special family gathering. Mom will love this!! (Hint, Hint) Reservations, which are highly recommended, can be requested by visiting www.courtoftwosisters.com or by calling 504-522-7261.
If you can’t make it to the Crescent City anytime soon, try out this recipe from the famous kitchen at the Court of Two Sisters just to tide you over until you can experience heaven on a fork in person.
Crab Meat Au Gratin
3 cups Mornay Sauce (see recipe below)
1 oz. Sherry
1 tsp. Creole Seasoning
¼ cup Green Onions, sliced thin
2 lbs. Jumbo Lump Crabmeat
1 cup Parmesan Cheese, grated
Method: In a stainless steel bowl, combine Mornay Sauce, sherry, Creole seasoning and green onions. Stir well and fold in crabmeat (do NOT break up crabmeat). Divide equally among six casserole dishes, top with Parmesan cheese and bake at 375° degrees for approximately 20-25 minutes until cheese starts to brown and sides bubble.
2 cups Milk
2 tbsp. Parmesan Cheese, grated
2 oz. Gouda Cheese, diced
2 oz. Romano Cheese
2 oz. Roux, blanc
1/8 tsp. Ground White Pepper
4 tbsp. White Onion, chopped
4 tbsp. Celery, chopped
Method: Bring milk to a boil. Add cheeses and whip smooth. Add pepper, onion and celery. Continue whipping for smoothness. Add roux to thicken. Strain sauce through fine mesh china cap.
By Sharon Denise Talbot