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A Crescent City Christmas

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Restaurateur Ralph Brennan celebrates the season with Réveillon, a time-honored New Orleans holiday feast.

Restaurateur Ralph Brennan celebrates the season with Réveillon, a time-honored New Orleans holiday feast.

Menu Timeline

1 week ahead

  • Make the salad dressing
  • Make the crab stock for the bisque
  • Caramelize the onions for the gratin
  • Make and refrigerate the crème anglaise

2 days ahead

  • Make the spiced pecans for the salad
  • Make the fig glaze for the pork
  • Blanch and chill the green beans
  • Make the bisque

the night before

  • Assemble the bread puddings

the morning of

  • Assemble the gratin

4 hours ahead

  • Stuff and roll the pork

2 hours ahead

  • Bake the gratin
  • Bake the pastry shells for the oyster patties
  • Let the bread puddings sit at room temperature

30 minutes before serving

  • Gently reheat the bisque
  • Cook the pork
  • Make the oyster patty filling
  • Finish the green beans
  • Bake the bread puddings

Just before serving

  • Dress and garnish the salad
  • Garnish the bisque
  • Slice the pork

Shopping List

Fresh Produce

  • 1 large head cauliflower (2-1/4 lb.)
  • 2 lb. green beans
  • 2 lb. Yukon Gold potatoes
  • 2 medium heads Bibb lettuce
  • 1 large, 1 small, and 7 medium yellow onions
  • 3 medium ribs celery
  • 1 medium carrot
  • 2 small shallots
  • 2 bulbs garlic
  • 1 bunch scallions
  • 1 large bunch fresh flat-leaf parsley
  • 1 bunch fresh rosemary
  • 1 bunch fresh oregano
  • 1 bunch fresh sage
  • 1 bunch fresh chives
  • 1 medium lemon
  • 3 small bay leaves

Meat, Eggs & Dairy

  • 3 pork tenderloins (about 3 lb.)
  • 12 oz. bacon (not applewood-smoked)
  • 6 slices applewood-smoked bacon
  • 1-1/2 lb. thawed frozen gumbo crabs
  • 1 lb. jumbo lump crabmeat
  • 1 quart medium raw oysters in liquor
  • 17 large eggs
  • 6-1/4 cups heavy cream
  • 1 cup half-and-half
  • 4-3/4 cups whole milk
  • 6 oz. fresh goat cheese
  • 6 oz. blue cheese
  • 4 oz. mascarpone
  • 4 oz. Brie
  • 12 Tbs. unsalted butter; more as needed

Other Groceries

  • 12 ready-to-bake round puff pastry shells (about 3-inch diameter)
  • 1 lb. frozen artichoke hearts
  • 10 oz. pecan halves
  • 1 baguette
  • 8 oz. day-old thin-crusted white bread (such as New Orleans-style French or Italian bread)
  • 8 oz. dried Mission figs
  • 1 cup dry white wine
  • 3/4 cup raisins
  • 1/2 cup sliced almonds
  • 1/2 cup Steen’s cane vinegar or cider vinegar
  • 1/4 cup Steen’s cane syrup or pure maple syrup
  • 1/3 cup ruby port
  • 1/4 cup honey
  • 1/4 cup bourbon
  • 1 vanilla bean
  • 1 Tbs. tomato paste

Pantry Staples

  • 1-3/4 cups olive oil
  • 1-1/3 cup granulated sugar
  • 1/4 cup paprika
  • 6 Tbs. all-purpose flour
  • 3 Tbs. balsamic vinegar
  • 1 Tbs. Dijon mustard
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. ground cayenne
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. freshly ground nutmeg
  • 1/8 tsp. ground cloves
  • Kosher salt
  • Black peppercorns

The Menu

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