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HTTP/2 301 server: nginx date: Tue, 27 Jan 2026 00:44:12 GMT content-type: application/rss+xml; charset=UTF-8 location: https://herbsaint.wordpress.com/comments/feed/ x-hacker: Want root? Visit join.a8c.com/hacker and mention this header. host-header: WordPress.com link: ; rel="https://api.w.org/" vary: accept, content-type, cookie last-modified: Tue, 27 Jan 2026 00:44:12 GMT etag: "1559fb6de78ad74fbd09cb07898761de" x-redirect-by: WordPress x-ac: 3.bom _dca MISS alt-svc: h3=":443"; ma=86400 strict-transport-security: max-age=31536000 server-timing: a8c-cdn, dc;desc=bom, cache;desc=MISS;dur=346.0 HTTP/2 200 server: nginx date: Tue, 27 Jan 2026 00:44:13 GMT content-type: application/rss+xml; charset=UTF-8 vary: Accept-Encoding x-hacker: Want root? Visit join.a8c.com/hacker and mention this header. host-header: WordPress.com link: ; rel="https://api.w.org/" vary: accept, content-type, cookie last-modified: Tue, 27 Jan 2026 00:44:13 GMT etag: W/"6f35377db661be7a808caf3b2cda9da4" content-encoding: gzip x-ac: 2.bom _dca MISS alt-svc: h3=":443"; ma=86400 strict-transport-security: max-age=31536000 server-timing: a8c-cdn, dc;desc=bom, cache;desc=MISS;dur=801.0 Comments for Cooking with Herb St. Absinthe https://herbsaint.wordpress.com Be a New Orleanian, wherever you are. Thu, 10 Dec 2020 10:37:24 +0000 hourly 1 https://wordpress.com/ Comment on Russian Cake (Creole Trifle) by Maureen Raw https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-4528 Thu, 10 Dec 2020 10:37:24 +0000 https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-4528 I live in north east England and remember very fondly having Russian cake as a treat on high days and holidays since my Mum baked all of our everyday cakes and scones and we were all taught to bake from an early age, a tradition which I carried on with my son and daughter, both of whom are excellent cooks and bakers, and my latest apprentice is my 2 year-old grandson, Jake, who loves weighing, mixing and cleaning out the bowls! I am definitely going to try out this Russian cake recipe but must admit that, although I know and love the flavour of anise, the ground spice is not commonly sold separately over here but usually in a mixture for Chinese and Thai cuisine. I don’t think it was used in the Russian cakes we used to buy either. Thanks to everyone for your tips and memories – I’ve really enjoyed reading them. Have a great Christmas. Mxx

]]> Comment on Mellytawn (Mirliton) Casserole by What is mirliton casserole? Understand the popular Louisiana Thanksgiving dish https://herbsaint.wordpress.com/2006/08/14/mellytawn-mirliton-casserole/#comment-4518 Tue, 10 Nov 2020 19:29:33 +0000 https://herbsaint.wordpress.com/2006/08/14/mellytawn-mirliton-casserole/#comment-4518 […] eating mirlitons with family on the holidays. One food blogger who goes by the moniker Herb Saint, writes that mirliton casserole is “quintessentially New Orleanian,” and that the dish “tastes like my […]

]]> Comment on Crawfish Boulettes by Dennis https://herbsaint.wordpress.com/2008/12/17/crawfish-boulettes/#comment-4341 Wed, 26 Sep 2018 01:02:52 +0000 https://herbsaint.wordpress.com/2008/12/17/crawfish-boulettes/#comment-4341 It’s our favorite. We substitute the the soft shell crabs with more of the crawfish balls. I dip them in cocktail sauce.

]]> Comment on Pannéed meat by Liz D https://herbsaint.wordpress.com/2006/03/31/paneed-meat/#comment-4180 Sat, 31 Dec 2016 14:05:46 +0000 https://herbsaint.wordpress.com/2006/03/31/paneed-meat/#comment-4180 My understanding growing up in N.O. was that pannéed is franglais (Anglicized French) for breaded, derived from the French word for bread (pain).

]]> Comment on Lemon Doberge Cake by Sara https://herbsaint.wordpress.com/2006/04/19/lemon-option-for-doberge-cake/#comment-4117 Mon, 18 Jan 2016 03:55:09 +0000 https://herbsaint.wordpress.com/2006/04/19/lemon-option-for-doberge-cake/#comment-4117 After 4 attempts I still could not get the poured fondant to resemble anything but a big clump of hard sugar. Of course I was hesitant because I had just made the pecan pralines which also go to 238 and I could barely get them out of the pan before the seized up. Same with the fondant. I ended up with another recipe for the lemon curd and added an extra egg to make it more firm. Other than that delicious cake!

]]> Comment on Russian Cake (Creole Trifle) by Allen Tichenor https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-4023 Sat, 03 Jan 2015 00:47:54 +0000 https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-4023 In reply to Terrilyn Levith.

I don’t have the recipe but, remember the cream donuts well, delicious! The late Master Baker, John Edward Fuhr, developed almost all of Fuhr’s recipes, and unfortunately, none of his recipes have been located. I was very fond of his “Russian Cake” that was the best I can remember having in New Orleans, and am close to replicating it. All the best in your quest.

Allen Tichenor

]]> Comment on Russian Cake (Creole Trifle) by Terrilyn Levith https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-3877 Sun, 14 Sep 2014 02:07:42 +0000 https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-3877 Does anyone remember the cream donuts from Fuhr’s bakery? If yes, does anyone have the recipe.

]]> Comment on Russian Cake (Creole Trifle) by obsessivecakedisorder https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-3594 Wed, 19 Feb 2014 06:17:26 +0000 https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-3594 I used to clean up a bakery at night when I was a teenager and they did the Russian cake the same way- scraps of cake, mashed in a pan by hand until semi-solid, a layer of jam and alcohol, cake, jam, lather, rinse repeat. Covered with parchment and weighed down with foil-wrapped bricks, then refrigerated for days. It was a dense, decadent swirl of colors and flavors. Nothing but cake scraps- no icing or rolls or brownies- layered together and that’s just as I remember it growing up in Chalmette.
I’m a baker now and I’ve mastered quite a few of our NOLA favorites but most of the time, nothing can be recreated exactly because the products used are different due to FDA restrictions on fat types, flavorings and colorings. I can make a mean Turtle Cookie- that same slightly grainy, super sweet and chocolatey topping that crusts just a bit on the outside but is soft on the inside. The one where you always had to bite the tip of the chocolate off before anything else- but the cookies themselves, the base, are not the same because of the restrictions on trans- and hydrogenated fats. Honestly though, it was the chocolate that made those cookies so great so many of my customers don’t even care that the cookie is not quite right; they want the chocolate dollop and pecans!

My daddy eats all my cake scraps before I have enough left to make Russian cake. I might have to bake off a bunch just for this purpose now! Thanks so much for the blog. I still live in the area but love to hear others’ memories of our sweet history.

]]> Comment on Russian Cake (Creole Trifle) by David L in Florida https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-3556 Mon, 24 Jun 2013 21:04:35 +0000 https://herbsaint.wordpress.com/2006/09/09/russian-cake-creole-trifle/#comment-3556 Just made this a few days ago. The unusual flavor I remember is definately a combination of the rasperry jam and the anise. I will use a little less anise that is called for next time. As children in New Orleans we ate this cake. We left when I was 5 years old, but went back often and always got a russian cake. I remember getting them from McKenzie’s, but my oldest brother says it was at the Bell new our old house on St Anthony. I have wanted to know what that taste consisted of for years. Now I know for sure. I used max called for amount of rum and anise. Will cut the rum back to 1 cup and the anise to 3/4 teaspoon next time. Happy to get the recipe. Was a huge hit while my brother was visiting me.

]]> Comment on Mellytawn (Mirliton) Casserole by ageless male does it work https://herbsaint.wordpress.com/2006/08/14/mellytawn-mirliton-casserole/#comment-3555 Thu, 16 May 2013 18:50:38 +0000 https://herbsaint.wordpress.com/2006/08/14/mellytawn-mirliton-casserole/#comment-3555 My spouse and I stumbled over here by a different website and thought I may as well check things out.

I like what I see so i am just following you.
Look forward to looking over your web page yet again.

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