2 Mardi Gras inspired recipes 4 y’all
So first things first(I love sayin that!) These recipes and photos are from the (Saints) Superbowl. I made them up here in freezing cold Colorado and took them to a predominently Colts-fan filled Superbowl party and even though they didn’t have a clue what a King-cake was or even what Jambalaya was(if you can believe that!!!), they enjoyed the food quite a bit. So my point is, if you don’t know what these things are you will still probably like these recipes so try them, they are simplified so that anyone anywhere in the country could find the ingredients at their local Walmart 🙂
Here is a picture of the Saints-themed King-Cake I made. I had to make it up all by myself because by this point my computer was already gone!
So the ingredients for the King-cake were:
3 rolls cresent rolls
2 packages cream cheese
1 egg yolk
1 can cherry pie filling
one egg mixed with 1/4 cup water
So I heated the oven to 350 and then got out my baking sheet and buttered it. Cooking spray would be great for this.
Then I unrolled the pastry and very haphazardly layed them all out all over the baking sheet. The goal was to create an eventual base for the filling and then flap the remaining pastry over the filling and unify the shape of the whole thing into a large O-ring. A King-cake is basically a danish filled with different things and shaped in a giant O.
So to make the cream cheese filling I put the 2 softened cream cheeses into the food processor and added the egg and egg yolk and pulsed it until it was smooth. I added powdered sugar until it tasted sweet and lovely and poured it onto the dough in a kind of O-shape(to anticipate how I should fold the pastry over it to cover it and end up with that O shape in the end.) Then I dolloped the cherry here and there on the cream cheese and flopped the excess pastry over the filling taking some care to press some seams together so that the pastry would like…….yes, you guessed it….AN O!.
So I used the egg-wash and brushed it all over the outside of the pastry and popped it in the oven watching it every 5 mins or so to see how it was going. After about 20 mins it started to really look good. I let it get really golden.
While it baked I mixed up some more powdered sugar with some water to form a glaze with which to a-fix the colored sugars. While the pastry was still kinda warm I poured the glaze on and then immediately sprinkled the sugars in alternating bands. I wished I would have cut out a fleur-de-lis stencil to try and stencil some on to the cake, but alas I did not and it was still amazing! It was a sure hit and I will make it again even when I can get a real one back at home.