The Stockade Bed and Breakfast

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Food and Beverages

The Stockade Welcomes a Memorable Guest

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Welcome-SmithTravel Writer Marc Smith from Vancouver, Canada, stayed at The Stockade in April of 2015 as he was coming to Baton Rouge from Jazz Fest in New Orleans. Marc is interesting and fun and we really enjoyed spending time with him and having him stay with us. His blog – “A Place to Call Home, The Stockade B&B in Baton Rouge” – is a great tribute to Marc and Friend, Janice, JerryThe Stockade, and we appreciate his writing it. While in Baton Rouge, Marc wrote several blogs, which are listed below.

After a career in event planning, Marc decided it was time for a change. He posted on his Facebook page “I am ready for a change. What shall I do with my life?” From that status update, his company, 30 Day Adventures, was born. When Marc visits a destination, he is interested in Where to Stay, Where to Eat & Drink and What to Do.  That is what 30 Day Adventures is all about.

Read about some of the things he did, places he visited, and things he ate while in Baton Rouge.

A Place to Call Home, The Stockade B&B in Baton Rouge

A Night Out in Baton Rouge; Cocktails, Alligator and Fried Oysters

Red Stick Farmers Market in the Heart of Downtown Baton Rouge

Live-After-Five Baton Rouge Makes for a Perfect Friday Night

French Market Bistro, Fine Dining in Baton Rouge

The Hotel Indigo, a Boutique Downtown Baton Rouge Hotel

Step Back in Time Touring the LSU Rural Life Museum

Tax Free Shopping in Baton Rouge

Living in Style at Lauberge Casino and Hotel Baton Rouge

Step Back in Time at Oak Alley Plantation

Oatmeal Maple Syrup Muffins

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½ c. butter, softenedOatmeal Maple Syrup Muffins
½ c. dark brown sugar
½ c. real maple syrup
1 egg
1 tsp. vanilla extract
½ c. half-and-half
1 c. all-purpose flour
1 c. quick cooking oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 375º
Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and dark brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.

Food Network Magazine Staff Enjoys High Spirits and Good Eats at The Stockade B&B

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Not every innkeeper spends their days racing in a go-cart grand prix and their nights courting ghosts — but Janice DeLerno is not your ordinary innkeeper. And during this year’s Louisiana Travel Promotion Association fundraising activities, Janice and several prominent members of the local travel industry did these things and more.

NOLA Motorsports ParkIn conjunction with the LTPA Summit — which is held annually in August in partnership with the Louisiana Office of Tourism — there is also an optional fundraiser that LTPA members can choose to attend. This year’s event was held at NOLA Motorsports, where attendees put their driving skills to the test in New Orleans’ ultimate “geaux cart” racing experience.

After everyone crossed the finished line, Visit Baton Rouge Executive Director Paul J. Arrigo conducted the Travel Pac fundraising auction. In the end, the item with the highest bid was donated by Ms. DeLerno herself: a one night’s stay and elegant dinner for ten at The Stockade Bed and Breakfast, won by Food Network Magazine.

On March 18, 2015, members of the Food Network Magazine staff Food Network Dinnerarrived at The Stockade to redeem their prize. Guests were Tim Chandler, Jennifer Walker and Susan Bravman with the Food Network; Kyle Edmiston, Assistant Secretary of Tourism and his wife, Leslye; Paul J. Arrigo, CEO and President of Visit Baton Rouge; Katie Guasco, Director of Marketing and Communications for Visit Baton Rouge; David and Mary Dalquist with the Scenic Byways Program.

Chef Jeremy CocoChef Jeremy Coco, the Dean of Education and Chef Instructor at the Louisiana Culinary Institute, served as the chef for the evening. Drawing on his experience at Juban’s Restaurant in Baton Rouge and his Southern background, Chef Coco prepared a menu using only Louisiana-based products and recipes. Dishes included handmade sausage, turtle soup and Zapp’s Encrusted Redfish. Wine was paired and provided by Steve Staples of Paul Bologna Fine Wines.

At dinner, topics of conversation naturally gravitated toward issues facing the Louisiana tourism industry.

Kyle and Leslye Edmiston“I greatly enjoyed the opportunity to participate in conversations about important aspects of sustaining and growing Louisiana tourism experiences,” said David Dalquist. “Being from Iowa, I can’t remember the last time my wife and I enjoyed an evening so delicious and spirited!”

Susan Bravman also fondly recalled the evening’s festivities. “We spend many evenings on the road, but this was truly a highlight,” she said. “The group quickly became fast friends and the food was sublime … breakfast was just as delightful as dinner.”

And despite Janice’s best efforts, The Stockade’s resident ghost Muffy was nowhere to be found. But the lack of ghostly spirits didn’t seem to dampen the spirits of the guests involved.Front of Stockade

“We had the best time, the best food and the best company … it was a real Louisiana kind of party,” said Jennifer Walker. “The Stockade is an incredible place to stay with such an incredible history. I can’t wait to come back.”

Apple Cinnamon Pancakes

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Apple-Cinnamon Pancakes

• 1 medium green apple
• 2 c. Pancake Mix (we use Krusteaz Buttermilk Pancake Mix)
• 1 1/4 c. Milk
• About 1 tbsp. (or to taste) cinnamon

 

Preheat griddle to about 350 or medium heat.

Use the broader part of a cheese grater to grate the apple into a bowl or plate. Mix the pancake mix and the milk in a bowl well. Add the cinnamon and the apple and mix well. Pour the batter onto greased preheated griddle in 3 inch circles. Cook on medium for best results.

Our very own groundskeeper Steve created this recipe. Instead of doing the usual Blueberry or Banana Pancakes, Steve took a stab and created this delicious breakfast dish.

Crawfish Pie

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Crawfish Pie

Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish. 

 

 

Ingredients:

4 tablespoons butter
3 tablespoons flour
1 ½ cups onion, small diced
¼ cup bell peppers, small diced
¼ cup celery, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
¼ teaspoon cayenne pepper
¾ cup tomatoes, peeled, seeded, and diced
1/4 cup heavy cream
1 pound peeled crawfish tails
2 dashes Worcestershire sauce
1 9-inc prepared pie shell

Directions:

In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is nicely mixed. Cook for about 3-4 minutes. Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Stir and cook until golden brown. Add the tomatoes, cream and Worchestershire sauce and cook for 15 minutes. Continue stirring. Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cooled.

Preheat oven to 375 degrees. Pour the chilled crawfish mixture into the prepared 9-inch pie shell. Bake for 40-45 minutes or until the pie shell is golden brown. Remove from the oven and slice. Serve warm.

From My Kitchen to Yours, The ‘Bleep’ My Family Eats” is written with a love of food and the joy it brings to family and friends. Happy Eating!
Gretchen Frith
[Used with permission by Author, Gretchen Frith]

 

How to Peel and Eat Boiled Crawfish

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Peeling Boiled Crawfish

Some folks here in Louisiana consider eating crawfish an Olympic event. It is definitely a skill to learn and practice, or you’ll be left at an empty table and not-so-full tummy. Study this method and you will be able to compete with the best of us Louisianans.

 

• Grasp the head with one hand, and the tail with the other.
• Gently squeeze the tail near where it connects with the head.
• Twist the tail until it separates from the head.
• Squeeze the tail to make it crack from where the head was to the tail (not necessary with small crawfish)
• You may want to remove the black line (we’ll let you figure out for yourselves what that is)
• Peel or pull away the shell. You can peel a small section near where the head was, grab it with your teeth, and squeeze the rest of the shell so that it slips out (requires practice).
• If the claws are large, carefully remove the pincher to extract the claw meat.
• Suck the head, optional (if you’re brave)! It’s probably best that you don’t look at it first.

While good crawfish do not require any dipping sauce, many people like to use sauces to enhance the flavor. The most popular seem to be Ketchup or Ketchup+Mayonnaise.

Enjoy your crawfish and “Laissez les bon temps rouler”! (Let the good times roll). This is our philosophy in Louisiana and is a phrase you will hear and read often when here.

Banana Nut Bread (or Muffins)

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This is my own adaptation of this classic recipe.

½ c. sugar
½ c. brown sugar
½ c. butterBanana Nut Bread Photo
1 tsp. vanilla
2 eggs
½ c. whole-wheat flour
1½ c. regular flour
1 tsp. baking powder
1 level tsp. baking soda (in a few drops of water)
1 pinch salt
1 c. pecans, chopped
3 to 4 very ripe bananas

Preheat Oven to 325°

Combine cream sugar, brown sugar, butter, and vanilla.

Add eggs to mixture.

Mash bananas.

Add bananas and salt to the mixture.

Then add baking powder to flour and pour gradually into mix.

If you use nuts, add them next.

And lastly, baking soda.

Mix well and divide into 2 loaves.

Bake in greased loaf pans at 325° for 40 to 50 minutes; test with a straw.

Meyer Lemon Meringue Pie

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6-year old grating lemons

This Meyer Lemon Meringue Pie recipe is so easy, even a 6 year old can make it. It is the fresh homegrown lemons that makes it so delicious.

 

 

 

1 baked pie shell (brush with egg white before baking)
1 can of sweetened condensed milk
3 large eggs separated (Use yolks in filling and make meringue out of whites.)
1/2 c. Meyer lemon juice
1 tsp. grated zest of lemonChild eating pie
¼ tsp. cream of tartar
¼ c sugar

Mix condensed milk, 3 egg yolks, lemon juice and zest of lemon and pour into baked shell. Chill.

Tess with Meyer Lemon Tree Front YardWhip 3 egg whites with 1/4 tsp cream of tarter. Add 1/4 c. sugar after egg whites are partially whipped. Beat until stiff, spread over chilled filling and bake at 350 degrees until brown. Chill.

 

Cream of Broccoli Soup

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Cream of Broccoli Soup¾ c. chopped onion
1 carrot, sliced thin
2 tsp. mustard seeds
2 Tbsp. unsalted butter
¾ pound broccoli, chopped coarse (about 3½ cups)
2 c. chicken broth
1 c. water
1½ tsp. fresh lemon juice, or to taste
¼ c. sour cream

In a heavy saucepan cook the onion, carrot, mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft. Add the broccoli, the broth, and the water and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender, purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

This is a light soup with wonderful flavor.

Creamy Egg Nog

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6 egg yolksEgg Nog
6 egg whites
¾ cups sugar
2 cups whipping cream
2 cups milk
1 cup brandy
Nutmeg

Beat egg yolks until thick and lemon-colored. Gradually add ¾ cups sugar, beating well. Stir in whipping cream, milk and brandy. Beat egg whites until soft peaks form. Fold into brandy mixture. Chill thoroughly. Sprinkle with nutmeg.

Serves 8 cups