Make your own King Cake this year and skip all the disposable packaging and preservatives that come with store bought. Plus you can involve the kids and impress your friends!
- 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*
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 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. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
- 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.
- Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.
- *6 to 6 1/2 cups all-purpose flour may be substituted.
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.
Recipe Originally posted here.
- 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.
Tags: king cake
, mardi gras
, new orleans
Louisiana Strawberry Ice
Louisiana strawberries are the sweetest you can get! We’ve found all kinds of uses for them, but this simple recipe for Strawberry Ice brings us back to sweet afternoons spent enjoying Italian ice. You can substitute other seasonal fruit for strawberries if you have a hankering for ice at a time when strawberries are not available, just be sure to adjust the amount of sugar to taste.
- 5 cups fresh or frozen unsweetened strawberries, thawed
- 2/3 cup sugar
- 2/3 cup water
- 1/4 cup lemon juice
- fresh mint (optional)
Place the strawberries in a food processor (or blender); cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; cool slightly. Add to blender. Add lemon juice; cover and process until combined. Pour mixture into your ice cream maker and follow the manufacturer’s directions. If you don’t have a ice cream maker, pour into an appropriately sized container and freeze for 4 to 6 hours. Before serving, whip briefly in the blender or food processor. Garnish with fresh mint, if desired, and serve. Originally posted here.
Who could resist this cold treat on a hot New Orleans day? And with fresh Louisiana strawberries no less!
Tags: crescent city farmers market
, louisiana strawberries
Louisiana produces some of the best oranges around and the Satsuma is my absolute favorite! I couldn’t resist sharing this great recipe from the Crescent City Farmers Market. Enjoy!
Satsuma Cane Syrup Pecan Pie
Louisiana citrus season got off to a bit of a slow start this year, but it’s well underway now that both the L’Hoste’s and A&K Citrus are back at the Market. Pick up a few sacks for this Satsuma Cane Syrup Pecan Pie.
- 5 eggs, beaten
- 1-1/4 cups Karo light corn syrup
- 1/2 cup sugar
- 1/3 cup satsuma juice
- 1/4 cup cane syrup
- 3 tablespoons grated satsuma rind
- 1-1/4 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 unbaked 9-inch deep-dish pastry shell
- pecan halves
Preheat oven to 350 degrees.
In a mixing bowl, combine eggs, corn syrup, sugar, satsuma juice, cane syrup, satsuma rind, flour, and salt; beat at medium speed of electric mixer until well blended. Stir in chopped pecans. Pour mixture into pastry shell and arrange pecan halves on top.
Bake at 350 degrees for 55 to 60 minutes. Cool pie for 8 to 10 hours or overnight. Cut into wedges to serve.
Makes 1 9-inch deep-dish pie- Recipe originally appears on http://www.crescentcityfarmersmarket.org/
Tags: crescent city farmers market
, pecan pie
, satsuma oragne
Every Tuesday you can head down to 200 Broadway for the Crescent City Farmers Market to find fresh fruits and vegetables, locally made cheeses, and local meats and seafood. You’ll also find the Green Plate Special, a fresh, affordable plate lunch that showcases the local, seasonal ingredients available at the CCFM from a local chef.
The CCFM also offers a recipe-of-the-week that uses fresh, seasonal ingredients that you can find that week at the market. So courtesy of the Crescent City Farmers Market,
Grandpa’s Sicilian Eggplant
When visitors hear about New Orleans’ huge Sicilian immigrant population that dates back to the late 1800s, they often ask, “Where’s the New Orleans ‘Little Italy’?” Back in the day, nearly every New Orleans neighborhood was a Little Italy with an Italian grocer on the corner influencing French Creole, German and Irish shoppers. Chef Duke LoCicero remembers his Sicilian grandpa with this dish.
- 1 cup extra virgin olive oil
- 2 eggplants (medium to large), peeled and then cut into small cubes
- 2 medium red onions, diced small
- 2 large bulbs garlic, roasted
- 2 cups marinara sauce
- 2 cups sliced black ripe olives
- 1-1/2 cups sliced fresh basil
- 1 cup sliced green olives
- 1 cup diced pimientos
- 1 cup sweet Marsala wine
- 1/2 cup capers
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon anchovies, puréed
- 1/4 tablespoon crushed dried red pepper
Heat olive oil in a large Dutch oven. Add eggplant, onions, and garlic; sauté over low to medium heat until eggplant is tender. Add all remaining ingredients—marinara sauce, black olives, basil, green olives, pimientos, wine, capers, sugar, vinegar, anchovies, and crushed red pepper—and mix well. Continue to sauté until 80 percent of the liquid is gone. Remove from heat, cool to room temperature, then refrigerate for 6 hours.
Serve hot or cold, with grilled seafood or meat. This dish can be used many ways, including with pasta.
Recipe compliments of Chef Duke LoCicero, Cafe Giovanni
So go take advantage of the great resource that is the Crescent City Farmers Market and get cooking with local produce!
, crescent city
, farmers market
, new orleans