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.
Creole Remoulade Sauce is truly a recipe of New Orleans. It is a very tangy and full-bodied sauce usually served with boiled shrimp or seafood. Derived from French cuisine and adapted by Creole cooks, the sauce eventually making it’s way onto the menus of some of the oldest and finest New Orleans’ restaurants. With Mardi Gras celebrations and their pageantry and traditions in progress in New Orleans, I’m reminded of these restaurants and what made them famous. Continue reading
It’s Mardi Gras season in Louisiana and today we’re making King Cakes. This year I have teenager, Jessi, to help me make these sweet, rich and delicious yeast breads known as King Cakes. King cakes fill the grocery stores and hundreds are sold in New Orleans during the Mardi Gras season. It is fairly easy to make a king cake yourself at home using this recipe. The key is using a heavy-duty mixer to do the kneading.