Pralines Day 2022 is on Friday, June 24, 2022: I seem to have lost my parrot on dress like a pirate day?
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Pralines really are a French recipe, introduced by the prepare from the French soldier Marshal du Plessis-Praslin. Indulge on Praline Day by coating walnuts in caramelized sugar, or modernising the recipe with various nuts, covers as well as cream sauces!
Mr. Praline: Never mind that, my lad. I wish to complain about this parrot what I purchased not half an hour ago from this very boutique.
Owner: Oh yes, the, uh, the Norwegian Blue...What's,uh...What's wrong with it?
Mr. Praline: I'll tell you what's wrong with it, my lad. 'E's dead, that's what's wrong with it!
Owner: No, no, 'e's uh,...he's resting.
Mr. Praline: Look, matey, I know a dead parrot when I see one, and I'm looking at one right now.
Owner: No no he's not dead, he's, he's restin'! Remarkable bird, the Norwegian Blue, idn'it, ay? Beautiful plumage!
Mr. Praline: The plumage don't enter into it. It's stone dead.
Owner: Nononono, no, no! 'E's resting!
Mr. Praline: All right then, if he's restin', I'll wake him up! (shouting at the cage) 'Ello, Mister Polly Parrot! I've got a lovely fresh cuttle fish for you if you
(owner hits the cage)
Owner: There, he moved!
Mr. Praline: No, he didn't, that was you hitting the cage!
Owner: I never!!
Mr. Praline: Yes, you did!
Owner: I never, never did anything...
Mr. Praline: (yelling and hitting the cage repeatedly) 'ELLO POLLY!!!!! Testing! Testing! Testing! Testing! This is your nine o'clock alarm call!
(Takes parrot out of the cage and thumps its head on the counter. Throws it up in the air and watches it plummet to the floor.)
Mr. Praline: Now that's what I call a dead parrot.
Owner: No, no.....No, 'e's stunned!
Mr. Praline: STUNNED?!?
Owner: Yeah! You stunned him, just as he was wakin' up! Norwegian Blues stun easily, major.
Mr. Praline: Um...now look...now look, mate, I've definitely 'ad enough of this. That parrot is definitely deceased, and when I purchased it not 'alf an hour
ago, you assured me that its total lack of movement was due to it bein' tired and shagged out following a prolonged squawk.
Owner: Well, he's...he's, ah...probably pining for the fjords.
Mr. Praline: PININ' for the FJORDS?!?!?!? What kind of talk is that?, look, why did he fall flat on his back the moment I got 'im home?
Owner: The Norwegian Blue prefers keepin' on it's back! Remarkable bird, id'nit, squire? Lovely plumage!
Mr. Praline: Look, I took the liberty of examining that parrot when I got it home, and I discovered the only reason that it had been sitting on its perch in the
first place was that it had been NAILED there.
Owner: Well, o'course it was nailed there! If I hadn't nailed that bird down, it would have nuzzled up to those bars, bent 'em apart with its beak, and
Mr. Praline: "VOOM"?!? Mate, this bird wouldn't "voom" if you put four million volts through it! 'E's bleedin' demised!
Owner: No no! 'E's pining!
Mr. Praline: 'E's not pinin'! 'E's passed on! This parrot is no more! He has ceased to be! 'E's expired and gone to meet 'is maker! 'E's a stiff! Bereft of life, 'e
rests in peace! If you hadn't nailed 'im to the perch 'e'd be pushing up the daisies! 'Is metabolic processes are now 'istory! 'E's off the twig! 'E's kicked the
bucket, 'e's shuffled off 'is mortal coil, run down the curtain and joined the bleedin' choir invisibile!! THIS IS AN EX-PARROT!!
Owner: Well, I'd better replace it, then. (he takes a quick peek behind the counter) Sorry squire, I've had a look 'round the back of the shop, and uh,
we're right out of parrots.
Mr. Praline: I see. I see, I get the picture.
Owner: I got a slug.
Mr. Praline: Pray, does it talk?
Owner: Nnnnot really.
Mr. Praline: WELL IT'S HARDLY A BLOODY REPLACEMENT, IS IT?!!???!!?
Owner: N-no, I guess not. (gets ashamed, looks at his feet)
I need to make about 300 pralines, any fool proof receipes or suggestions?
A Definitive Site for
Straight from Praline Country.
Although Pralines are wonderful any time of the year, in the South they are a tradition during the Christmas season. People around here serve them at parties and give them as gifts. They aren't hard to make (although you have to develop the "right touch"), yet they are considered delicacies. They originated in New Orleans, a mere 90 miles from where I live, so I see them in quite a few places. It's fun to watch them being made at the praline shops in the French Market in New Orleans and in Southern candy shops. It's also fun to learn to make them yourself!
A bit of history...
Pralines were first made in France more than 200 years ago. During the 17th century, a count named Cesar de Plessis Praslin created this candy as a calling card when courting famous women in France. He made it by boiling nuts in sugar. It became popular confection. In his day, the praline was made with almonds because they were the most prevalent nut in France. When French colonists came to Louisiana, native pecans were substituted for the almonds.
In that time, almonds were used to make the caramel-coated confections. When the French settled in New Orleans, they began using pecans because they were more plentiful. The Louisiana Creoles added milk to the recipe, resulting in a creamier candy. The rest is gourmet history.
Pralines are rich, yummy and very addictive. There really isn't another candy confection in existence that has the same flavor.
I've collected a number of praline recipes over the years, so I have quite a few to share. Before doing this page, I tested four of them. The first recipe I am putting here first is by far the best of the four. I've adapted it, using the best of several recipes. It cooks in a reasonable time, has a creamy texture, a good flavor, and hardens well.
Two things you have to learn in making pralines:
(1) When to remove them from the heat, and
(2) When to stop beating them and start spooning onto the waxed paper. You may have to practice a few times before you perfect your skills, but they are basically easy to make.
Purchasing pralines can be expensive, and often times they are crumbly, or are old, or don't have a very good flavor. You can't beat homemade pralines that turn out "right".
New Orleans Pralines
1- 1/2 cups sugar
3/4 cups light brown sugar, packed
1/2 cup + 2 T. Half and Half cream
1/2 stick butter
1 1/2 cups pecans
1 teaspoon vanilla
Combine all ingredients except the pecans and vanilla in a heavy saucepan.
Mixture will be thick. Stir until it comes to a boil, then turn heat down to a low boil. Stir occasionally; spoon mixture up on sides of pan to melt any sugar that hasn't melted.
Cook until the mixture reaches 239 degrees with a candy thermometer. If you don't have a candy thermometer, bring it to the soft ball stage.
Remove from heat. Stir in the vanilla and the pecans. Stir until the mixture begins to thicken and becomes creamy and cloudy. Spoon onto waxed paper to harden.
What usually happens is that by the time the mixture turns cloudy, signaling that it is time to drop onto the waxed paper, it starts hardening too fast to drop correctly. You should then stir in about 1 - 2 tablespoons of warm water to thin the mixture. Don't add too much - just enough to make the spoonfuls drop and settle in a "puddle". You don't want them to look like chunks of rocks.
If cooked to the correct temperature, it won't take a minute to harden by stirring. If you don't cook them long enough, they remain "sticky" and never become firm. They should be firm, yet creamy. If you don't eat them all the first day
Below the recipe you will find some tips and tricks for making no-fail pralines.
Recipes in which the butter is cooked with the sugar and milk seem to turn out better, cook faster, and taste creamier.
Cook to the correct temperature - 239 degrees. If you use a recipe in which you don't put the butter in while cooking, don't cook that long. Cook only to approximately 210 degrees.
Don't let it go beyond the soft ball stage. If you do let it reach the hard ball or "thread" stage, it won't crystallize and be soft.
Assemble all of your ingredients before you start. Have the pecans and the vanilla ready, and have plenty of waxed paper laid out and ready. Have your spoon ready with which to drop the mixture when it starts to harden.
Spoon them out on a cutting board or a cookie sheet covered with waxed paper. They are very hot and may damage a table or counter. Also, the mixture is so hot it will melt the wax onto your counter and it will have to be cleaned off with scouring powder.
Try several recipes and decide for yourself which you like best.
Rocky Mountain Chocolate Factory Praline Recipe?
Here is the recipe I use. It is loved by all my family and friends.
I think it was from the food network years ago.
1 cup brown sugar
1/2 cup white granulated sugar
1/2 cup water
1/2 cup heavy whipping cream
1 1/2 cups whole pecans
Butter, to grease cookie sheet
Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
I stir the mixture for a minute with a wooden spoon. The I stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.