Flower Magazine

JUL-AUG 2019

Browse "flower" to learn techniques from established and up-and-coming designers, be inspired by the floral decor of weddings, galas, and flower and garden shows, and infuse your lifestyle with chic floral fashion and home decor.

Issue link: http://digital.flowermag.com/i/1127116

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Page 76 of 91

BELOW, LEFT TO RIGHT: Reed's Meringue Shells with Coffee Ice Cream and Orange-Chocolate Sauce were inspired by the desserts at two iconic New Orleans restaurants, Antoine's and Galatoire's. • Crawfish Cardinale Tarts are served on an Old Sheffield tray. OPPOSITE: "I'm house proud enough to keep them polished," Dunne says of his collection of antique copper pots. "It's a sin of vanity, I'm sure." of roses, peonies, and ranunculus into wine rinsers. Mine are antique and made from heavy cut glass, but we've designed reproductions for Reed Smythe & Company, the home and garden line I recently launched with my good friend and fellow Delta native, Keith Meacham. Congratulations on the new line! Given that you're such an avid hostess, tell us about some of the entertaining pieces. We've got really great glassware and barware—highball glasses, votives, bottle openers, and ice buckets, plus a bar table and those wine rinsers. One of my favorite things is this gorgeous silver catfish jigger. Everything you need to stock the bar—except the liquor, of course. Since the words "bar" and "party" are practically synonymous in New Orleans, tell us about the first party you hosted in town. I rented the third floor of this enormous house on Royal Street for a year or so. It was this incredibly romantic space with crumbling plaster walls and 15-foot ceilings, so you could see straight across the Mississippi River from the balcony. I had almost no furniture, which made it feel even bigger during crowded parties. Once, I had a big shindig for my friend Hamish Bowles from Vogue. My upstairs neighbor was a bass player, so he got some buddies together to play jazz. Like I always do, I made a big pile of Crabmeat Maison. The highlight of the night was when the table caught fire. I had stupidly draped some tall candelabras with Spanish moss, and the table went up in flames. We put it out and no one flinched—it was just a moment of excitement. I always say every good party needs an element of danger. That would have been a nightmare for most of us! Moving on to happier thoughts, tell me about your "dream" party. I am lucky enough to have dream parties all the time. For me, that can mean a few friends around the table for a simple Sunday supper or a lavish holiday dinner or a full-on shindig with music and dancing. I think anytime you can break bread in pretty surroundings with people you love, it's a dream party. MAKES 24 HORS D'OEUVRES Crawfish Cardinale, a creamy, Cognac-tinged concoction, is a staple at Antoine's, where it is served in a ramekin. Emeril Lagasse and John Folse serve theirs as an appetizer or main course in puff pastry patty shells. For this party, I passed around a tinier taste of the rich crawfish in hors d'oeuvre–size puff pastry shells straight out of the freezer case. ¼ cup (½ stick) butter ½ cup minced shallots 2 teaspoons minced garlic 2 tablespoons seafood stock 2 tablespoons tomato paste 2 tablespoons all-purpose flour 2 cups heavy cream 2 tablespoons Cognac or brandy 1 tablespoon freshly squeezed lemon juice ½ teaspoon salt ½ teaspoon cayenne pepper 1 pound crawfish tails 2 dozen mini pastry shells (I most often use Athens brand phyllo shells, which are ready to use straight out of the freezer, or Siljans crispy shells.) Melt the butter in a large skillet over medium heat. Lower heat and add shallots and garlic, stirring often to make sure the garlic does not burn, and cook until soft, 8 to 10 minutes. Stir in the stock and tomato paste, and cook 1 minute. Sprinkle in flour and cook 2 minutes, stirring constantly. Add cream, Cognac, lemon juice, salt, and cayenne. Blend well and cook about 5 minutes, until a thickish, sauce-like consistency is achieved, stirring frequently. Add the crawfish tails and cook until the tails are hot, 2 to 3 minutes more. Remove mixture from heat and taste for seasonings. Spoon into the shells and serve immediately. Crawfish Cardinale Tarts J U LY/A U G U S T 2 0 1 9 | 75

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