Fat Tuesday

If I were a cooler person, I’d live in New Orleans.

Unfortunately, my body can only handle a few days of funnel cakes, fried okra, extra-large to-go margaritas, pancakes, strawberry shortcakes on buttermilk biscuits, and bacon … I could go on for hours about the food in this city, it is by far my favorite place to eat …

And that’s just the food. Usually there’s gambling, little sleep, driving weird rental cars, brawling with locals, eating at Cafe du Monde at 4 am, getting hit in the head with beads, attempting to not look like the “morning after” everyday you’re there and attempting to at least stand when you arrive at the airport.

You only visit Nola like this once. Then you learn, you go back and you really enjoy the city for what it is, an incredibly strong passionate and cultured metropolis rich with tradition and pride. And this was true even before The Saints won the Super Bowl.

Fortunately, my sister is cool enough to live in this city, so visits are a must! In honor of Fat Tuesday, the day before Lent begins, and the biggest party day during Mardi Gras, I’ve included a recipe for the Nola famous King Cake.

Legend has it, the person who get the “baby” trinket baked into the cake has the obligation to bake the next king cake. Now, most King Cakes made in grocery stores and bakeries are not up to par on the New Orleans standard. I had the honor of staying in a beautiful old New Orleans home on my last visit and tasted a King Cake worthy of praise – by even a king.

Grab a Hurricane cut yourself a piece of King Cake, put on some beads and give me a little shimmy. Happy Tuesday …

King Cake

Dough:

1 cup Milk

1/4 cup Butter

2 (.25 ounce) packages of active dry yeast

2/3 cup warm water (110 degrees)

1/2 cup Granulated Sugar

2 Eggs

1 1/2 teaspoon 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 cups All Purpose Flour

1/2 cup Raisins

1/2 cup melted Butter

Frosting:

1 cup Confectioners’ Sugar

1 tablespoon Water

Scald milk, take off heat and add butter and stir until melted, let it cool. Add yeast, water, and 1 tablespoon sugar and allow to sit and get foamy, about 10 minutes.

After yeast seems bubbly add the cooled milked mixture and stir. Then add remaining dough ingredients sans flour. Once all combined add flour, 1 cup at a time, until the dough comes together into a ball. Oil a bowl and place ball into a bowl and cover, allow to rise for 2 hrs, it should be double in size. Punch down the ball and divide into two.

Preheat oven to 375 degrees F and grease two sheet trays. Combine all ingredients for filling and melt butter. Pour melted butter over filling toppings and combine until crumbly. Roll two balls into large rectangles, split filling between two rectangles and roll up into log forms.

Loop the log into a circle and take kitchen scissors and cut ever 2 inches or so half=way through the dough. All to rise for 45 minutes.

Place in preheated oven and bake for 30 minutes. After 30 minutes add the baby figure by pushing it down into the dough. In the meantime combine all ingredients for icing. Allow cake to cool slightly after cooking for about 15 more minutes and top with icing.

Food coloring, sprinkles optional.