Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
About David Guas
David Guas is the author of DamGoodSweet as well as chef and owner of Bayou Bakery, Coffee Bar & Eatery in suburban Washington, DC. A native of New Orleans, he learned to appreciate Louisiana ingredients from his grandmother. He's earned the Pastry Chef of the Year Award from the Washington Restaurant Association, and been recognized by Food & Wine, Cooking Light, Food Arts, Pastry Art & Design, Esquire, O Magazine, The New York Times, and The Washington Post. He lives in Virginia with his wife and two young sons.
Lemon Doberge Cake
Nov 28, 2009 by
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
- Quick Glance
- 45 M
- 2 H
- 5
Sweet Potato Tart Tatin
Nov 25, 2009 by
A classic revisited, this sticky sweet tart gilds sweet potatoes rather than apples in caramel for a surprise take on a standby that’s every bit as sophisticated as the original.
- Quick Glance
- 45 M
- 1 H, 30 M
- 0