December 13, 2018 | Louisiana Kitchen & Culture

December 13, 2018

Holiday festivities are in full swing-

Do you have your menus set yet? If not, we've selected three recipes below that will fit into a variety of scenarios- the flank steak is easy, slices well for a buffet or sit-down dinner, and leftovers make a great sandwich. Everyone loves crab cakes, and the bonus link to Susan Spicer's N'Awlins remoulade sauce included in the method for the crab cakes works with shrimp remoulade, as a salad dressing, a topping for fried eggplant, zucchini, or green tomatoes, etc. And the bread pudding we developed for the 2015 Holiday Food Guide has become a family favorite.

Let me know which of them you decide to cook, and what you think.

We are still accepting orders for holiday gift subscriptions; the cutoff date is near, though: December 19. Choose a 1-, 2-, or 3-year gift subscription, or go all out and order the Collector's Set (first 40 issues plus a subscription for all of 2019). There is still time so act today! We'll send their first issue, along with a gift card, to arrive just before Christmas.

This time of year, food banks around the country often struggle to keep their shelves stocked. If you have the wherewithall, put a few extra cans of food in your shopping cart this weekend and make a donation to your local food bank. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Have a great weekend.

Best regards,

Susan

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

Last Week's Recipes:

• Emeril's Seafood Gumbo • Cream of Oyster Soup • Jambalaya-Stuffed Pork Loin

• On Sale Now:

November/December 2018

(click to find a retailer near you)

Get your copy next week. Subscribe Today!

Looking for a specific recipe? We have over 1,400: Click here!


	Spinach and Bleu-Stuffed Flank Steak (This description accidentally got attached to Emeril's gumbo recipe last week; here's the link to match the description.) This tasty cut of meat is butterflied, seasoned with plenty of garlic, and layered with spinach and blue cheese. Roll, tie, and roast; it's cut across the grain. Steam some broccoli while the steak roasts, and make a salad- dinner done! Click to forward this email and recipes.

	Cocktail Crab Cakes This recipe calls for hors d'oeuvre-sized crab cakes; feel free to make them larger, for entree portions; they'll take a little longer to cook. Bonus: there's a link to Susan Spicer's N'Awlins Remoulade Sauce at the end of the method. Click to forward email and recipes.

	Bread Pudding with Hard Sauce This has become our go-so bread pudding for holiday feasts; first developed for the November/December 2015 Holiday Food Guide. It can be prepared up to baking as much as 24 hours in advance and refrigerated; let it come to room temperature before baking. It's delicious. Click to forward email and recipes.

	Marinated Crab Claws Marinated crab claws are a welcome addition to any holiday dinner table, buffet, and pot luck party. My Louisiana Kitchen & Culture subscribers will find the recipe on page 12 of the Nov/Dec 2018 Holiday Food Guide; subscribe today and get your own copy. We're offering 1-, 2-, and 3-year subscriptions starting at $25. Click to forward email and recipes.