It’s almost Mardi Gras!!!
One of the aspects I both love and hate about where I went to college is the fact that people came from (and went) ALL over the country, and in some cases, the world. We had a large group from Louisiana, which is where I get my slight obsession for all things Mardi Gras from.
So, I am going to Mardi Gras dinner at some friends’ house… Which I somehow got roped in to preparing.. Which I’d be lying if I said I wasn’t more than quite fine with.
The King Cake is in the oven.. And I’m dressed the part… Nothing says Mardi Gras like feathers in the hair.
A few recipes to share…
I have made these ever year on Mardi Gras ever since my dear friend, Kaitlyn (one of my many Louisiana friends) shared them.
MICROWAVE PECAN PRALINES
1 1/2 c. brown sugar
2/3 c. half and half
1/2 tsp. salt
2 tbsp. butter
1 1/2 c. pecans
Combine sugar, cream, salt, and butter; stir. Cook on high 10 minutes. Take out. Stir in nuts. Let stand 1 minute, then beat 2 or 3 minutes. Drop on waxed paper
Also from a Louisiana Lady, my friend’s mama made this for me once and I have been hooked ever since.. Just don’t tell my fellow semi-veg friends.. The beef broth is one of my few exceptions…
Joey’s Jambalaya Recipe
2 cups Uncle Ben’s Converted Rice
1 can French Onion Soup
1 can beef broth
1 can Rotel tomatoes
1 stick of butter
Green onions (3 or 4)
Boneless chicken breast ( 3)
I -2 packages of sausage
Put rice & 3 cans of soup & tomatoes in pyrex pan & mix together. Add uncooked chicken & sausage & stir together. Cut butter & put on top. Cover & bake at 350 for 1 hr. & 15 minutes. Add green onions after removing from oven.
Finally, I was asked to bring the King Cake tonight.. I didn’t think it would be a problem, because how hard could it be, right? Well.. It’s not hard; it’s just really time-comsuming.. It’s currently after 2:00, and I’ve been working on it since 9:00 this morning… It smells amazing in the oven, though.. So I’m sure it’ll be worth it.
King Cake
Ingredients
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners’ sugar
1 tablespoon water
Directions
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.
… I actually waited to post this until the cake came out of the oven and was frosted.. Here she is.. Got going to lie, I’m more than slightly proud of myself 🙂
HAPPY MARDI GRAS!!!