As a kid born at the same time as Disney World and growing up in a rapidly developing Orlando, thanks to the creation of the theme park, there was never a shortage of weekend and late night fun to be had. If you wanted ice cream or even fried chicken late at night, you could find it. A Sunday drive could turn into lunch at Epcot, snorkeling in a crystal clear aqua blue spring, or a picnic on the beach.
When my husband and I raised our boys in a completely different way, in a tiny Appalachian mountain town, the one thing I missed for myself and for my children was the possibility of anything happening at any time. To make up for it, too many times I dragged them into the car for drives through Great Smoky Mountains National Park, a healthy alternative, or weekends in Gatlinburg and Pigeon Forge, TN for a taste of “tourist town” excitement. I also made sure that on visits home I kept them busy from early morning to late at night, which wasn’t hard to do in theme park and resort areas.
When we visited New Orleans for the first time, the fact that you could be out on the streets in The French Quarter until late at night and still find something fun to do (or eat) reminded me of home. Stumbling upon Sucre’ our first night there, after a fabulous creole dinner and a lengthy stroll, was literally the icing on on the cake of our first day in The French Quarter.
Open until 10 p.m. on weeknights and 11 on weekends, late night treats, when heavy Southern fare has you weighed down, are a definite possibility.
And it’s convenient location on Conti Street means no late night back-street hike into areas you’d rather not venture into as a tourist.
The overwhelming abundance of French macarons available at Sucre’ is what first caught my eye.
But I was further impressed by the number of French pastry creations and a large number of gelato flavors available, as well as Sucre’s full service espresso bar.
I wanted a macaron, but couldn’t decide on a flavor (or flavors), so I chose a beautiful chocolate genoise creation with a pretty little gold embellished macaron garnish so that I could have my gateau and eat it too!
Sucre’ French Quarter Boutique
Manager: Kristy Smith firstname.lastname@example.org
Sun – Thurs: 9 am – 10 pm
Fri – Sat: 9 am – 11 pm622 CONTI · NEW ORLEANS, LA ·70130
June McCallister is the kind of character you love to hate. At first, because she simply seems too good to be true, but as the tale of Mercy Snow unfolds in Tiffany Baker’s novel of the same name, it’s June’s underlying self-serving nature that makes her unlikable. It was her need for perfection and desire to maintain a certain image as the small New Hampshire town mill owner’s wife that inspired me to create this dish. It’s just the type of frou-frou entree she would force upon her husband and son at the dinner table, along with her green bean amandine and a lavish dessert, when they’d probably rather have fried chicken and mashed potatoes with milk gravy and corn straight from a can. But it was Mercy’s miracle working that made me want to allow her magical ingredients from the earth to outshine June’s imposing gestures, even when they included a budding affection for Mercy’s little sister, Hannah. And so my simple roast pork loin with maple syrup, “fancy” dijon, and wildflower mead was born to marry the two women’s ideas.
Maple Dijon Glazed Roast Pork with Wildflower Mead
1 (5lb.) pork loin
Salt & pepper
1/2 cup wildflower mead, or white wine
2 T dijon mustard
2 T pure maple syrup
1/2 c. water
Heat oven to 350F.
Combine the maple syrup and mustard in a small dish.
Season the entire surface of the pork loin with salt and pepper.
Heat a large Dutch oven or roasting pan over high heat. Sear the roast in the pan to brown it on all sides.
Deglaze the pan with mead.
Spoon or brush the maple dijon glaze over the entire exposed surface.
Place the entire pan, uncovered, into the hot oven.
Roast the pork until it reaches an internal temperature of at least 145F and the glaze has browned to golden, approximately one hour.
Transfer the pork roast to a platter or cutting board and allow it to rest for a few minutes so it will retain it’s juices when sliced.
Place the roasting pan on a burner over medium to high heat. Add water to the pan drippings to deglaze. Whisk and reduced the liquids in the pan until they are glossy and slightly thickened.
Thinly slice the pork and serve it with the juice from the pan.
The sliced pork can be held in the pan with its juices in a warm oven.
Yield: approximately 12 servings