Orleans Cajun Popcorn Treat Offers Taste of Louisiana to Southlanders

Dear SOS: The Cajun Popcorn served at Orleans Cajun-Creole restaurant is absolutely fabulous. I have looked everywhere for a recipe without success. Can SOS help?

--STEPHEN

Dear Stephen: That’s what they say. Here’s the recipe, which is indeed terrific, especially when served as an appetizer with drinks for summer parties. The original recipe is credited to chef Paul Prudhomme, who consulted on the Orleans’ menu.

ORLEANS CAJUN POPCORN

2 eggs, well-beaten

1 1/4 cups milk

1/2 cup corn flour

1/2 cup all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1/8 teaspoon black pepper

1/2 teaspoon red pepper

1/4 teaspoon dried thyme

1/8 teaspoon dried sweet basil

Oil for frying

2 pounds peeled crawfish tails, small shrimp or lump crab meat (picked over)

Sherry Wine Sauce

Combine eggs and milk in small bowl, blending well. In large bowl combine flours, sugar, salt, onion powder, garlic powder, white, black and red peppers, thyme and basil. Gradually add egg mixture, blending thoroughly. Let stand 1 hour at room temperature.

Heat 1 inch oil in large skillet or deep fryer heated to 370 degrees. Coat seafood with batter and drop in batches in hot oil, until golden brown on all sides, about 2 minutes, turning once or twice. Do not crowd pan. Adjust heat to maintain temperature of oil at 370 degrees as possible. Drain shrimp on paper towels. Serve with Sherry Wine Sauce on side. Makes 12 appetizer servings.

Sherry Wine Sauce

1 egg yolk

1/4 cup catsup

3 tablespoons finely chopped green onions

2 tablespoons dry Sherry

1 teaspoon Creole mustard, or brown mustard

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon hot pepper sauce

1/2 cup oil

Place egg yolk, catsup, green onions, Sherry, mustard, salt, pepper and hot pepper sauce in blender container, and process about 30 seconds. With machine still running, add oil in thin, steady stream, continuing to process until smooth, about 1 minute, pushing sides down once with rubber spatula. Makes about 1 cup.

Dear SOS: When I was a little girl and later a teen-ager, we used to love macaroons. They were different then and had an almond flavor and were very chewy. Do you have a recipe for the old-fashioned almond macaroons?

--CELIA

Dear Celia: Here’s one you can try. We hope it’s the one you want.

MARVELOUS MACAROONS

1 (8-ounce) can crushed pineapple in juice

1 (14-ounce) can sweetened condensed milk

1 (7-ounce) package flake coconut

1 (2 1/2-ounce) package whole almonds, toasted and chopped

1/2 cup butter, melted

1 teaspoon grated lemon peel

1/4 teaspoon almond extract

1 cup flour

1 teaspoon baking powder

Drain pineapple well, pressing out excess juice with back of spoon. Reserve juice for beverage or other use. Combine drained pineapple with milk, coconut, nuts, butter, lemon peel and almond extract. Combine flour and baking powder. Beat into pineapple mixture until blended. Spoon by heaping tablespoons, 1 inch apart, onto greased baking sheets. Bake at 350 degrees 13 to 15 minutes. Remove to wire rack to cool. Store in refrigerator. Makes 3 1/2 dozen cookies.

Dear SOS: Recently I returned from a cruise to Mexico on which I was served chilled fruit soups. I would love to serve the soup through the hot weather ahead. Can you help?

--CONNIE

Dear Connie: The recipe for strawberry soup from Lord & Taylor department store in New York will qualify. You can change the berries to any summer fruit (peeled peaches, apricots, plums).

LORD & TAYLOR STRAWBERRY SOUP

1 1/2 cups milk

2 1/2 cups strawberry ice cream

Sliced strawberries

1 tablespoon lemon juice

Few grains salt

Combine milk, ice cream, 1/4 cup sliced strawberries, lemon juice and salt in blender container and blend until smooth. Pour into bouillon cups and float few slices fresh strawberries on top. Makes 4 1/2 cups.