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Aug 10, 201710:18 AM
Haute Plates

Our weekly blog on the New Orleans fine dining scene

Cravings

Moo-key blay-lok?

When I was a child, my mother made breakfast for us every morning. We could have eggs, French toast, grits, cornmeal “mush,” bacon, or pancakes, including my favorite: “crepes suzette,” which was a stack of three pancakes with jelly and powdered sugar. When I went away to college, I gradually stopped eating elaborate breakfasts regularly, choosing instead to pick up a pastry and coffee at local bakeries. These days I rarely eat breakfast during the week, but on weekends I sometimes break out the waffle iron, and I make a mean French omelette.

A few years ago, though, when Toast opened on Laurel Street, I was exposed to an entirely new dish for which I now and again indulge a craving: Aebelskivers.

In its native Denmark, Aebelskivers (Æbleskivers, which I cannot manage to pronounce correctly - the closest I get is “mook-EE-blay-lok”) are eaten as a dessert. They’re essentially light, spherical pancakes, and at Toast they’re served with whipped cream and a choice of lemon curd, maple syrup, jam, caramel, chocolate or Nutella. I’m sure all of those options are excellent, but I wouldn’t know, as I’ve never gotten past the lemon curd.

I am addicted. I mean, I could quit any time I want, but I’ve totally got it under control. The list of foods for which I yearn as much as Aebelskivers is fairly long – but I’m not a huge dessert person, so the list of sweets is a bit shorter. Off the top of my head there’s the zeppole (little fried yeast-donuts) that Domenica used to serve with a chocolate sauce for dipping; cream puffs filled with real pastry cream; blackberry pie; gelato (particularly the amarena cherry at Piccola on Freret street); the cornmeal-lemon-almond cake my wife sometimes makes for me; and the almond crescent from Brocato’s are definitely on that list.

I could go on, which just goes to show that my list of favorite desserts is not quite as short as I’d thought. I’m interested to know you pine for in terms of sweets; if you would be so kind to leave a comment, I’d appreciate it. 

 

 

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Haute Plates

Our weekly blog on the New Orleans fine dining scene

about

Robert D. Peyton was born at Ochsner Hospital and, apart from four years in Tennessee for college and three years in Baton Rouge for law school, has lived here his entire life. He is a strong believer in the importance of food to our local culture and in the importance of our local food culture, generally. He has practiced law since 1994, and began writing about food on his website, www.appetites.us, in 1999. He mainly wrote about partying that year, obviously.

In 2006, New Orleans Magazine named Appetites the best food blog in New Orleans. The choice was made relatively easy due to the fact that Appetites was, at the time, the only food blog in New Orleans.

He began writing the Restaurant Insider column for New Orleans Magazine in 2007 and has been published in St. Charles Avenue, Louisiana Life and New Orleans Homes and Lifestyles magazines. He is the only person he knows personally who has been interviewed in GQ magazine, albeit for calling Alan Richman a nasty name. He is not proud of that, incidentally. (Yes, he is.)

Robert’s maternal grandmother is responsible for his love of good food, and he has never since had fried chicken or homemade biscuits as good as hers. He developed his curiosity about restaurant cooking in part from the venerable PBS cooking show "Great Chefs" and has an extensive collection of cookbooks, many of which do not require coloring, and some of which have not been defaced.

Robert lives in Mid-City with his wife Eve and their three children, and is fond of receiving comments and emails. Please humor him.

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