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