| || |
Fat Tuesday or simply: Watch out for naked plastic babies
February 20, 2009 - Taste Buds
OUR FAVORITE day of the year is coming and its name is FAT TUESDAY!
We love that day for several reasons:
One - Its name isn’t Fat Monday - we hate MONDAYS!
Two - It means Ash Wednesday is coming - which we also love because we get to eat Coleman’s fish until we burst!
Three - and this is the main reason - it means we can eat whatever we want without guilt!
FAT is in the name for pete’s sake!
Although neither of us is Catholic, we plan on taking advantage of the opportunity to become gluttons on Fat Tuesday.
We don’t plan on giving anything up during the Lenten season as our religions don’t call for that. But, we do applaud all of you who do!
Yeah for you and your super human willpower!
To lessen the guilt we feel for taking part in Fat Tuesday celebrations (technically a holiday we don’t qualify to observe), we started thinking about what we would give up if forced.
The first thing we thought of giving up was work but didn’t think we could survive until Easter without any cash.
Bud Tricia decided she would hunker down and give up chocolate for the duration.
Also, self-sacrificing was Bud Em who volunteered not to eat another egg or serving of cottage cheese until Peter Rabbit made his appearance at her house with a basket of Easter goodies in hand.
Aren’t you proud of us?
Before you answer that, we should come clean and tell you one teeny tiny detail.
Tricia hates chocolate and Em would rather die in the street than eat an egg or a single curd of cottage cheese.
But, it’s the thought that counts.
For those of you who want to join us in our gluttonous rampage, you may want to give this recipe a whirl!
Serving a King’s Cake during Mardi Gras celebrations is a tradition that honors the Magi who visited the Christ child on the twelfth night or Epiphany (January 6). The cake is shaped in a ring with a pecan, bean or plastic baby placed inside the dough, before baking, to represent the baby Jesus - we love that guy!
The cake is then decorated with the purple, green and gold colors of Mardi Gras, and divided among guests. Whoever finds the baby doll will host the next King’s Cake celebration.
Bud note: We recognize a plastic baby is a potential choking hazard! Don’t become an ugly Mardi Gras casualty! That would ruin it for everyone! Eat carefully!
4 packages active dry yeast
1 stick butter or margarine, melted
3 tablespoons soft butter or margarine
Combine the yeast, 1/2 of the sugar, and the lukewarm water in a very large bowl, stir well and set aside for a few minutes until the mixture swells slightly and small bubbles appear on the surface. Stir in the remaining sugar, milk, yogurt, lemon juice, vanilla and salt. Mix well. Add egg yolks and mix again.
In another bowl, work the butter/margarine into 5 cups of the flour.
Add the flour-butter/margarine mixture to the yeast mixture a cup at a time, mixing well after each cup is added. Begin to knead in the bowl, adding more flour if necessary to make a smooth, elastic dough. Turn out onto a lightly floured surface and knead about 5 minutes, adding more flour if the dough is still sticky.
Shape the dough into a ball and place in a bowl which has been buttered or sprayed with a no-stick spray. Cover and let stand in a warm place until dough doubles in size.
Punch dough down and divide in half. Roll each half on a lightly floured surface into a rectangle about 8 x 14 inches. Brush each rectangle with 1/2 stick of melted butter or margarine. Combine the sugar and cinnamon and sprinkle 1/2 of the mixture over each rectangle. Roll up from the wide end, as you would a jelly roll, inserting one of the dried beans, pecans, or naked babies along the way. Press the ends of the dough together and stretch the roll into an oval about 14 inches long. Place on a greased/sprayed cookie sheet and allow to rise in a warm place for about 45 minutes.
Bake in a preheated 350 degree F oven for about 35-45 minutes until the cakes are golden brown and sound hollow when tapped with the fingers. Remove from the oven and cool for 30 minutes.
Beat the butter or margarine until softened. Add confectioner’s sugar and vanilla and continue to beat, gradually adding milk until a glaze consistency is achieved. Use half of the icing on each cake.
Spread the icing evenly over each cake and decorate immediately with granulated sugar that has been rendered purple, green and gold with food coloring, making alternating bands of color.
Other decorating options:
Divide the icing into three portions and use food coloring to make purple, green and gold icing. Spread in alternating bands along the length of the cakes.
Use purple, green and gold gumdrops, jelly beans, or other candy to decorate the white icing.
Recipe courtesy of New Orleans Public Library.
No comments posted for this article.
Post a Comment
Umm. Let them eat King's Cake!