Friday, December 5, 2014

Calas! Calas! Donuts!

I admire the women of old who sold their hot calas early in the mornings on the streets of New Orleans.  They made a livelihood out of what they knew how to do best:  donuts!  Women have always been in the kitchen stretching their imagination, grains, and vegetables from their gardens to feed their families.

The calas are made of slightly mashed cooked rice (1 and 1/2 cups), 1/2 cup sugar, 3 beaten eggs, 2 and 1/2 tsps baking powder,  cinnamon and nutmeg, vanilla extract is optional, and flour to make the batter hold together.  Deep fry by the spoonfuls in hot oil until golden which does not take long.  Roll the hot calais in a sugar and cinnamon mix or sprinkle with confectioner's sugar.  Serve with your morning coffee.

This recipe was inspired by my favorite chef, John Besh in New Orleans, as seen on a PBS station.

 I can't go out on the streets, holler calas, and sell my donuts nor am I able to attend any formal parties to help feed the hungry but I can indulge myself with a good BBQ lunch at Sonny's who will give "Hope for the Holidays" with a $20 donation that will go to the Salvation Army to provide turkeys to families in need this holiday season.

It is of utmost concern and astonishment that there are so many men, women, and children in food lines across my city, the nation, and the world.

It is also important to check out the charities to find out how much their CEOs make per year and how much actually goes to the charities they chair.

Thank you for visiting my blog

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