Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations.
Lurline Langlois’ Pralines
Yield: Makes 15 pralines
1 cup sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup pecans
In a small, thick bottom sauce pan combine all ingredients and heat over medium high heat. Bring mixture to a boil and cook for 6 minutes, or until 240 degrees, stirring constantly. Remove from heat and stir until mixture thickens, becomes creamy and pecans stay suspended in mixture. Spoon out on wax paper, aluminum foil or parchment paper.
Holland America Line is a proud partner of Food & Wine magazine on the Culinary Arts Center program.