Bill Capo speaks to Chef Dennis Hutley, who has his 'Holiday Praline Frappe' recipe for the seventh installment of this year's 12 for the Road:
2 frozen 8 oz Champagne or Martini glasses
1 1/2 cups New Orleans Ice Cream Company 'Praline Crunch' Ice Cream (Slightly softened ice cream is ok) 2 tbsp Steen's Louisiana Cane Syrup
1/2 cup Half & Half
A pinch of ground cinnamon, ground nutmeg, and ground cloves
2 1/4 pieces spiced apple ring for garnish
2 3-4' pieces of roasted cinnamon sticks
2 small springs of Fresh Rosemary
Courtesy Le Parvenu Restaurant
Crush mint leaves, add 1/3 club soda, 2/3 Cranberry juice, and a small squeeze of lime. Blend in a shaker with ice. Serve over crushed ice and garnish with fresh mint leaves.
'Twelve for the Road' counts down to New Year's Eve with a favorite non-alcoholic holiday beverage from a range of well-known local and national personalities. Bill speaks with District Attorney on Sunday night at 10 p.m. Tune in then to see the recipe for his 'DA Slammer.'
Place the ice cream in a blender, add Cane Syrup, half & half, a small pinch of each Cinnamon, Nutmeg, and Cloves. Blend on high speed for about 10 seconds. Turn blender off and remove canister, using a long spoon, loosen the ice cream that isn't blending. Return canister to the blender and continue blending about 15 seconds or until mixture is smooth and frothy. Stand or lean the roasted cinnamon stick in the frozen glass, pour the mixture into the glass and garnish the rim with the piece of spiced apple and sprig of fresh Rosemary. Very lightly sprinkle a little of each ground spice on top and serve. Note: any flavor of ice cream may be used.