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  #11  
Old 02-01-2008, 04:56 PM
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Quote:
Originally Posted by xavirose View Post
I made a King Cake last year that turned out disastrously!

. . .


I will give this recipe another go, though, soap-free this time!
Awww, Rosie. . .I know they are time-consuming to make!!! Hopefully, with a little help from the frozen bread dough (and avoiding the detergent-laden shelf!), your King Cake will turn out much better this year!
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  #12  
Old 02-07-2009, 04:14 PM
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Default Cream Cheese-Filled King Cake

This recipe is from Southern Living. I made 2 rather small king cakes. The only thing I did differently was to add about 2 oz of almond paste to the filling mix and, after I spread it on the dough I sprinkled it with a couple of handsful of sliced almonds. They came out GREAT. Make sure you use bread dough (makes the "cake" more tender). Oh, and as to the colors on the cake, the story is that Rex selected the official Mardi Gras colors in 1872. The 1892 Rex Parade theme Symbolism of Colors gave meaning to the colors: purple represents justice; green, faith; and gold, power. When sprinkling the sugars on top of the cake, the green and "gold" (yellow) are relatively easy to find. . .I bought red and blue and was gonna mix them, but then I found some edible purple "glitter." Took hours (it's a yeast bread, after all), but it was fun, if messy, and they really turned out well! Give it a shot y'all. . .you might enjoy it!



Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min. This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.


1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
3/4 cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles


Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

*6 to 6 1/2 cups all-purpose flour may be substituted.



Yield: Makes 2 cakes (about 18 servings each)



Creamy Glaze


Prep: 5 min.
This recipe goes with Cream Cheese-Filled King Cake


3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk



Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.



Yield: Makes 1 1/2 cups
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  #13  
Old 02-20-2009, 03:30 AM
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Laissez Les Bon Temps Rouler

Mardi Gras (Fat Tuesday) this year falls on February 24th!
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  #14  
Old 02-20-2009, 03:37 AM
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CAJUN CREOLE GUMBO


What's the diff between cajun and creole? Some say that "cajun" is country cooking and "creole" is more sophisticated. I have the recipe name written down, so I'm uncertain whether this dish would satisfy both requirements!

Use crab, shrimp or chicken (I use Shrimp, Chicken and Sausage. . .get creative with this recipe!) for this Cajun Creole gumbo casserole.

Ingredients:

4 Tablespoons lard or oil
4 Tablespoons all-purpose flour
1 large onion, chopped
1 clove garlic, minced
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 bay leaf
1/2 dozen crabs, shelled (add the claws)
1-1/2 pounds shrimp, peeled and deveined, or 3 to 4 pound fryer (young chicken), cut up
Salt to taste
Black pepper to taste
Red pepper to taste
2-1/2 cups very warm water
1/2 teaspoon gumbo filé (ground sassafras leaves)
[I usually skip the crab (too expensive) and add sausage instead, and ALSO use the chicken. . .use a box of chicken stock with/instead of the water. . .just gauge the thickness of your resulting gumbo in deciding how much water to add]

Preparation:

Brown the fat and flour together until it makes a golden brown roux (a roux is simply the mixture of your fat and flour, browned. . .like the base for a gravy), then add onion, garlic, bell pepper, celery, and bay leaf. Saute until golden brown.

Add crabs, and shrimp and/or chicken/sausage. Let cook. Also add salt, black pepper, and red pepper. Simmer 20 to 30 minutes.

Add water/chicken stock. Let cook for about 45 minutes to 1 hour on low heat. Last add gumbo filé. Turn off heat. Serve with steamed rice.

This recipe will serve 6 to 8 people.
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  #15  
Old 02-20-2009, 03:40 AM
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Default Maque Choux

This corn recipe made with onions, garlic, tomato sauce, and bell pepper is a favorite. It needs to simmer for 1 hour, so plan ahead.

Ingredients:

6 to 10 ears corn
1 onion, chopped
1 small clove garlic, minced
1/3 cup oil
1/2 can (4 ounces) tomato sauce
1 Tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper
1 bell pepper, chopped

Preparation:

Cut corn off of the cob. Put corn in a medium-size pot. Add onion, garlic, oil, tomato sauce, salt, black pepper, red pepper, and bell pepper. Cook all together on medium to low heat for 1 hour. Add water as needed to avoid burning. When done, serve.

This one will serve 8
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  #16  
Old 02-23-2009, 02:33 AM
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Maque Choux (pronounced mock shoe) is one of our favorites! We make it a little different than this recipe Magie, but of course with a few more calories! This recipe has been in my family for at least 4 generations!

Cut 1/2 lb of bacon into small pieces and fry in an iron (or heavy bottom)skillet until crisp. Next, add 1 chopped, medium yellow onion and saute until wilted. Now, add 1/2 cup of chopped green bell pepper and cook until soft. Add 6 cups of canned, frozen or fresh corn. (Canned works just fine!) Also add 1 large (28oz?) can of whole, stewed tomatoes, DRAINED. Mix well and cook over a medium - medium high heat, stirring frequently. Do not leave this alone, as it burns easily. Break up the tomatoes while cooking; I use a wooden spoon to stir. Season to taste. Wait until the end to add salt, as it will toughen the corn. If the tomatoes seem acidic, add a SMALL amount of sugar (1/2 tsp).

You want to slowly brown the corn, until it is slightly dry and glistening golden brown. Okra can also be added, but should be cut into 1/2" slices, added before the corn and cooked until it's juices have been reduced. As with Magie's recipe, you can deglaze the pan with water or chicken broth if it wants to stick.
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  #17  
Old 02-23-2009, 04:44 AM
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Thanks a bunch, Nan. I always think it's interesting and helpful to see different versions of the same dish! (And bacon could only make it better!. . .you KNOW what Emeril says about pork fat!)
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  #18  
Old 02-23-2009, 04:47 AM
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Cajun Scallops

This will make just enough for 2 people!

INGREDIENTS:

1 teaspoon olive oil
1 large red onion, thinly sliced and separated into rings
1 teaspoon Cajun seasoning
1/2 teaspoon ground black pepper
1 teaspoon butter
1 garlic clove
3/4 pound fresh scallops
1 to 2 teaspoons hot sauce

DIRECTIONS:

Heat the oil in a cast-iron skillet over high heat. Add the onion, Cajun seasoning, and pepper; sauté for about 3 minutes.

Add butter and garlic; sauté again for about 30 seconds ('till the butter melts...don't let the garlic burn!).

Add scallops; cook 1 minute or until browned.

Sprinkle with hot sauce; turn. Cook 3 minutes or until they are done.
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  #19  
Old 02-26-2009, 12:09 AM
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Yum! I love scallops!
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  #20  
Old 02-03-2010, 08:45 AM
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Laissez Les Bon Temps Rouler


This year, Mardi Gras falls on Tuesday, February 16th!
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