Chanukah Gift Guide Aunt Sally’s sends out a taste of New Orleans By Lee J. Green Pralines are a New Orleans tradition and at Aunt Sally’s Pralines they have been honoring that tradition for 80 years. But since there is “New” in New Orleans, the “new” at Aunt Sally’s comes in the form of a new retail location and headquarters at 750 St. Charles Ave. near Lee Circle, opened Aug 1. “To us it’s very important to keep with tradition and what has made Aunt Sally’s so great for so many years. But it’s also about responding to some new things that customers want today. You keep your core and you add to it,” said Claire Stewart, who with her husband is an involved member of the New Orleans Jewish community. She originally hails from Australia. Stewart said the new building was re-gentrified and made warm with bright colors. It has allowed Aunt Sally’s to up its production and retail capabilities, while also having more space to host some special events. The other location is on Decatur Street next to Café du Monde in the French Quarter. Starting in late November, Aunt Sally’s will begin offering free tours of its new location on St. Charles Ave. Visitors can learn about the rich history of Aunt Sally’s and the praline; witness pralines being made as well as enjoy some free samples. Call 1-800-642-7257 to reserve. Pierre and Diane Bagur opened their first store in the French Quarter in the early 1930s. The developed their own recipe for “original Creole” pralines. Local ingredients were used — Louisiana pure cane sugar, pecans — and mixed over gas in a copper pot. That still holds true today. “These are still the original recipes from the family and we keep very high standards for the pralines. We use as many local ingredients as possible,” said Stewart. “Aunt Sally’s Pralines are kosher certified” (dairy, cholov stam). A few years ago, Aunt Sally’s came up with a variety of new pralines, starting with the creamy praline that has a longer shelf life. A caramel chewy praline was also recently introduced and they also sell a triple chocolate Creole praline. The creamy praline (more like fudge) flavors include original, Bananas Foster, Café au Lait and Triple Chocolate. Lite Original pralines are also available. Most recently launched is a new “Sugar and Spice” praline as a partnership with the Louisiana-legend Tabasco Sauce in them. “It’s a different spin on pralines. The spiciness hits
you late. It’s not too spicy, but just enough kick,” said Stewart. “The praline is right up there with gumbo, jambalaya and beignets among foods synonymous with New Orleans. When new flavors are added, the company wants them to also fit well with the flavors and tastes of New Orleans/Louisiana,” she added. Aunt Sally’s offers special gift baskets for all Simchas — weddings, Bar-Bat Mitzvahs or gifts for Chanukah. They sell books, t-shirts and other local products at the stores and online at www.auntsallys.com.
Aunt Sally’s Louisiana Pecan Pepper Jelly and Cream Cheese Appetizer 1 Package Cream Cheese, room temperature 1/2 cup Plain Yogurt 1/2 teaspoon curry powder (can substitute paprika if preferred) 1/4 cup chopped Louisiana pecans 1 cup Aunt Sally’s Louisiana Pecan Pepper Jelly In a medium sized bowl, combine softened cream cheese, yogurt, and curry powder (or paprika) until mixture is thoroughly blended and creamy. Place a large sheet of plastic wrap on counter. Spoon mixed cream cheese mixture onto middle of plastic wrap. Fold the plastic wrap around cream cheese mixture, forming a thick log with your hands, making the log slightly smaller than the plate you plan to serve it on. Place wrapped cream cheese in refrigerator until ready to serve. Right before serving, remove cream cheese log from refrigerator. Place cream cheese log on tray. Spoon Aunt Sally’s Louisiana Pecan Pepper Jelly over cream cheese log. Serve with your favorite crackers and a spreading knife.
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November 2013
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