Marie Laveau – The Voodoo Queen
The most famous of the voodoo queens
is Marie Laveau with legends of magic potions, spells and curses. Perhaps we will never know if her gris-gris amulets were meant for good or harm.
[quote]Down in Louisiana, where the black trees grow. Lives a voodoo lady named Marie Laveau. Got a black cat’s tooth and a Mojo bone…[/quote]
Mix it Up!
Like everything great in New Orleans, the food, accent, music – the Voodoo Queen was a mixture, as was her brand of voodoo. She was a child of two mixed race parents and her voodoo was a mixture of cultures, show business, and a touch of scam. A devout Catholic, Marie practiced voodoo as an impresario and featured Catholic Saints in her show such as the African God Zombi. She paid slaves to learn secrets about her wealthy clientele and sometimes revealed these secrets in her shows. These performances, and her general voodoo practice, were highly lucrative. Her eccentric legacy is the enduring connection between Voodoo and New Orleans.
Mix it up, again!
The oldest neighborhood in New Orleans is the French Quarter with distinctive architectural features. Balconies adorned with intricate ironwork and courtyards filled with lush greenery and fountains are the work of the Spanish who ruled and rebuilt the city after fires in 1794.
The wrought iron designs of gates, windows and balconies are celebrated in Pyramid Studio’s Southern Gate’s Jewelry. The scroll work, tracery and filigree patterns adorning the architecture throughout the South has inspired this sterling silver line of earrings, pendants and bracelets.
Shop All Southern Gate Jewelry Here.
Now, mix these up!
Southern Treat French Quarter Beignets:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Oil, for deep-frying
3 cups confectioners’ sugar
1 -Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
2 -In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
3 – Preheat oil in a deep-fryer to 350 degrees F.
4 – Add the confectioners’ sugar to a paper or plastic bag and set aside.
5 – Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.