Dispensing Happiness
And now it's time to repent...
.
The fun's over, but there's plenty of cake left!
A King Cake, replete with a tiny, Made-in-China, plastic baby, to get this house in the Mardi Gras mood. While the recipe called for tinting the icing, I opted to spoon it over the cake, then decorate with purple, gold and green sugars.
I think this is the fourth or fifth King Cake I've made, and Matt thinks it's the best one yet.
(And, yes...I did 'earn' those beads!)
It wasn't all sweetness on Fat Tuesday; I also prepared a fantastic (Foux) Andouille and Chicken (and Shrimp) Jambalaya.
I love this recipe. I made it last year, and despite all the left-over's, I just can't get sick of it. Onions and bell peppers cooked till they're caramelized and brown, chunks of (fake) sausage and (fake) chicken (and in my case, fake shrimp), nicely browned and seasoned, with rice, and cooked down till water evaporates. It's such a fantastic dish!
One day, we'll celebrate in Louisiana. Till then, we'll do our best to recreate the mood...without the drunkenness... right here in Knoxville.
Blog Party 8 has been announced, and this month, we're having Brunch! Turn your favorite breakfast foods into bite-sized treats, and get those entries to me no later than 16 March; Blog Party is 18 March. Hope to see you there!
Tagged with: Food and Drink, Fat Tuesday, Mardi Gras, King Cake, Baking, Jambalaya, New Orleans
posted by Stephanie @ 7:04 AM
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8 Thoughts for food:
So what exactly does fake shrimp taste like?
Is it anywhere close?
I love that cake Stephanie. I just can't get enough this time of year.
The cakes always look so festive, but how do they taste?
The Jambalaya looks great!
Fiber; it's surprisingly realistic!
I was not much of a seafood-lover back in my meat-eating days, but I adored shrimp. When we first started buying these, I couldn't get over how similar in taste and texture there were...and Matt, my committed carnivore of a husband, agreed.
I like them coated in panko and lightly fried; yum!
Thanks, Nic!
I was pretty happy with the way it turned out, though you're icing job was much prettier!
Thanks, Sweetnicks!
The cakes are fantastic. Matt describes them like this: "Medium sweet and mildly lemony. It's a sweet bread, like a cinnamon bun,
rather than anything we'd otherwise recognize as a cake, so most of the
sweetness comes from the filling and glaze rather than the main substance."
My favorite King Cake has white chocolate on it.Yum.
Oooh...Emily! I have not seen such a thing...tell me more!?
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