This year, in celebration of Mardi Gras, I am making cupcakes with colorful cream cheese icing for an event where everyone is expected to bring a dessert. Mardi Gras has been celebrated since the early beginnings of New Orleans and was originally a Catholic holiday of indulging in a rich meal before the beginning of Lent. Over time Mardi Gras has extended well beyond the Catholic religion and “Fat Tuesday.” Lots of revelry and fun for everyone. So my cupcakes are “in the spirit” of the Mardi Gras season.
When I think of Mardi Gras, I think of New Orleans and recall all of our adventures to the city during carnival season. New Orleans has a distinct and rich cuisine; we’ve eaten at many restaurants over the years during these times. Blackened redfish, made famous by Cajun Chef Paul Prudhomme, is one of the memorable dishes of this city. With carnival season and Mardi Gras arriving soon, here’s my “blackened recipe,” a version using chicken rather than redfish.
For Valentine’s Day, I have a simple cookie recipe from my grandmother Ida Belle. She was born in the late 1800’s on an Iowa farm where everything was homemade. I have fond memories of visiting the family farm in the summertime: fresh air, corn fields, and cool water directly from their well. Life seemed simpler then. Grandma liked to bake and Angel Crisps is one of her recipes. Continue reading
Sour Grapes. Guess who is not going to the Super Bowl Championship game this year? The New Orleans Saints football team and fans. This includes our family who managed to watch over 50% of the Saint’s games this fall including several exciting wins. To commemorate the loss, I am posting two “sour grapes” recipes this week. In case you might like to try making them yourself on “Super Bowl Sunday,” I’m posting recipes for “Sour Grape Cocktails” and “Sour Grapes” today.