Buy 2 get the 3rd free at Ct of 2 Sisters jazz brunch
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Dear Patron
Thank you for being a part of our email family! Below is your quarterly recipe from our kitchen. Our Courtyard Bread Pudding is served on our Jazz Brunch buffet and on our dinner menu. We hope you enjoy!
TWO'S COMPANY, THREE IS A PARTY! To show our appreciation for your patronage every third person in your party will receive a complimentary Jazz Brunch buffet throughout JULY! Offer valid Monday through Thursday.
To take advantage of this offer you must place a reservation, print this email and present it immediately upon arrival. Also, if you are pleased with our service please calculate gratuity based on the total number of brunches served, not the bill. Brunch hours are 9 am to 2 pm. For reservations please call (504) 522-7261 or visit our website.
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Featured Recipe...
COURTYARD BREAD PUDDING
Ingredients:
3 cups milk
1 24" loaf of day-old French bread; cut into
1½ to 2" cubes (12 cups bread cubes)
2/3 cup raisins
¼ cup salted butter, melted
4 eggs
1 cup sugar
½ tsp. vanilla
1 tsp. cinnamon
¾ tsp. ground nutmeg
½ tsp. salt
Procedure:
Scald the milk in a heavy 4 to 5 quart saucepan. Remove from heat and allow to cool for about 5 minutes. Then add the bread, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. Then add to the bread mixture and blend well.
Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep). Pour the mixture into it and stir to distribute the ingredients evenly. Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the top begins to brown and form a rough crust. Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce. Yields 8 or more servings.
WHISKEY SAUCE
Ingredients:
1 ¼ lbs. butter
1 lb. sugar
9 egg yolks
½ cup half and half
4 tsp. corn starch mixed in ½ cup of cold water
2 ½ oz. Bourbon
Procedure:
Melt butter and dissolve sugar over double boiler. Add egg yolks and whip vigorously so that egg yolks do not curdle. To this mixture add half and half and corn starch mixture. Let cook over double boiler for 5 minutes. Remove from heat and add whiskey. Serve 2 oz. per serving of bread pudding.
See More Recipes
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We hope to see you for brunch in July!
Sincerely,
Joe Fein III - President
The Court of Two Sisters
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email:
ml@courtoftwosisters.com
phone: 504-522-7261
web:
http://www.courtoftwosisters.com/