Houmas House Plantation and Gardens




Houmas House 

August 2011

Secrets from Latil's Landing


Cornmeal Pancakes with Champagne and Fruit syrup

Serves 8


For Pancakes Pancakes


1 1/2 cups yellow cornmeal

2 1/4 cups flour

1/2 cup sugar

3 tbsps baking powder

2 1/4 tsps salt

1/4 pound melted butter

6 large eggs, beaten

3 cups milk

2 tbsps vegetable oil

1 cup whipped cream



Heat a large non-stick skillet over medium heat. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. Using a spoon, blend well until all ingredients are incorporated. Fold in pecans and coat thoroughly with the waffle mixture. In a separate bowl, combine butter, eggs and milk. Using a whisk, whip until well incorporated. Add liquid ingredients stirring with a spoon. Continue to stir until all of the lumps have been removed. Place a small amount of vegetable oil or spray on the preheated skillet. Ladle 3/4 cup of batter onto the hot pan. Cook on each side for 2 minutes. Place on a plate and served with Champagne berry syrup and whipped cream.


For Champagne and Fruit syrup


2 cups water

1/2 cup Champagne

1/2 cup sugar

2 tbsps cornstarch

2 tbsps Mayhaw Jelly

1 cup sliced strawberries

1 cup blueberries

1 cup sliced raspberries



In a separate sauté pan, combine water, Champagne, sugar, cornstarch and mayhaw jelly. Using a whisk, whip to blend thoroughly. Bring the mixture to a rolling boil, stirring constantly, until reduced to 1/2 volume. Remove from heat and add the fruit, coating well in the hot syrup. Allow fruit to sit in syrup until warmed thoroughly and sauce is colored from the natural fruit juices. Served over cornmeal pancakes.



Hospitality At Its Finest

As seen by the eyes of Princess GraceGrace in shades


Another summer is winding down.  School starts soon, vacation season is almost over, and new crops and gardens will be planted.   I've loved meeting folks from every corner of the globe this summer.   I don't recall ever hearing so many different dialects and languages!   Despite the slight language barrier, the one thing I noticed is everyone here was astounded by the extreme hospitality they received on our grounds. 

As you know, the Southern symbol of hospitality is the  pineapple.  In the 1800's pineapples were served at dinner and placed all around the house to let guests know their visit was truly appreciated.  However, waking up to a pineapple placed at the foot of the bed sent the unspoken message that their stay had an expiration date and it was time to leave.   

Our Master Gardener has so thoughtfully planted pineapples all over the grounds.  It serves as a constant reminder to our guests that they're welcome here and free to roam wherever they choose.   

So, as we approach the dog days of summer and you are longing for a quick getaway that feels like coming home, remember Houmas House. We'll always have a pineapple waiting for you.



Princess Grace

Email: PrincessGrace@HoumasHouse.com 



Do You Know the History of the Pineapple? Click Here and Learn

History Made Fun

 childrens books


 It's almost time for school again and getting your kids excited about History class isn't always easy.  We've recently expanded our gift shop's book section and included an entire row of children's books. Our specialty is books about Louisiana and New Orleans.  These books make a perfect gift for the young reader or even toddlers. Come check them out.

Open Daily          



Monday, Tuesday 9 AM- 5 PM
Wednesday- Sunday 9 AM-7 PM 
Cafe' Burnside: 11 AM- 2 PM daily
Latil's Landing: Wednesday through Saturday 6 PM- 9 PM,
Sunday Brunch 11 AM- 3 PM; Reservations Required for 6 or More


To View a Map and Directions to Houmas House, Click Here

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