Houmas House Plantation and Gardens

 

 

HH Sunset 

October 2011
 

Secrets from Latil's Landing

Flounder

Almond Crusted Flounder with Pumpkin Buerre Blanc

Serves 4

 

For Flounder

2 eggs

1 cup sliced almonds

1 cup freshly grated Parmesan cheese

8 (6 ounce) tilapia fillets

1/4 cup all-purpose flour for dusting

6 tablespoons butter

salt to taste

 

Beat the eggs and set aside. Stir together almonds with 1 cup of Parmesan cheese in a shallow

dish until combined and set aside. Dust the flounder fillets with flour, and shake off excess. Dip

the flounder in egg, then press into the almond mixture. Melt butter in a large skillet over

medium-high heat. Cook flounder in melted butter until golden brown on both sides, 2 to 3

minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the

flounder with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan

cheese has melted, about 5 minutes.Transfer the flounder to a serving dish, and drizzle with

pumpkin buerre blanc

 

For Pumpkin Buerre Blanc

   

1/4 cup dry white wine

3 small shallots, chopped

1 bay leaf

1/4 cup canned mashed pumpkin

1 pint whipping cream

1/2 cup butter, softened

1 tablespoon lemon juice

2 teaspoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

 

Bring the wine, shallots, and bay leaf to a boil in a large saucepan. Reduce heat, and simmer

until reduced by half. Remove and discard bay leaf. Stir in mashed pumpkin. Process white wine

mixture in a blender until smooth, stopping to scrape down sides. Return mixture to saucepan,

and whisk in whipping cream. Cook sauce over medium heat, whisking occasionally, 5 minutes.

Whisk in butter and remaining ingredients.

 

 

Did You FALL in Love?

As seen by the eyes of Princess Grace

 Grace Waving with Saints Hat

Do you know why I love Fall?  It's simple- it's romantic.  The heat is gone, the breeze is constant. The slow steady descend of the leaves from the massive Live Oak trees makes me feel like I'm in a movie.  The Fall gardens are in full bloom too.  Gone are the pastel pinks and lavenders from Spring and Summer. Now the bold fuchsias, purples, reds, and greens dominate all 16 acres.  The gardens make a statement of their own. Maybe one day you can join me for a short nap in the gardens. It's truly lovely.

 

Fall also reminds me of all the myths and legends of the ghosts of Houmas House. Do I really believe in ghosts? Well, not completely. However, my favorite story is of a young girl who was seen coming down the staircase.  Her visit was during the mansion's renovation in 2003. Several contractors saw her and thought she was a daughter of someone on the grounds.  As it turns out, no one had a daughter around that age.   Isn't this story fascinating?  The whole story can be read here, along with other similar ones.

 

The last reason I love Fall is because I can watch my beloved Saints play football.  Princesses do enjoy the occasional contact sport, you know. Especially, when it allows me to wear my new hat.  Sequins are a must for any princess- especially in gold!

 

So why do you love Fall? I want to hear from you!

 

Love,

Princess Grace

Email: [email protected] 

 

Win a Visit to Houmas House!

  

Entrance

Tell Us Why You Like New Orleans Plantation Country and you could Win a Weekend for Two to romantic plantation country, including overnight accommodations at a romantic plantation bed & breakfast, tickets to Houmas House Plantation & Gardens and other area attractions, amazing dining at area restaurants such as Caf´┐Ż Burnside at Houmas House, Louisiana gifts to remember your journey and a $150 gift card.

 

Click Here to Enter

 

Open Daily          

   

   Fall flowers with Fountain                                             

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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