Mardi Gras celebration

Mardi Gras has come and gone along with the birth of my Lily, so I didn’t get a chance to post this earlier. In order to remind my children of their “culture and heritage” we made king cake using a recipe from Emeril (“Bam!”) Lagasse’s cookbook. This is the third time I’ve made the recipe. Every time I worry that I’ve killed the yeast, but it works out in the end.

3 thoughts on “Mardi Gras celebration”

  1. Culinary Delights


    Lori made one last year, but this year I had to go down to New Orleans the weekend before the big Mardi Gras weekend, so I brought back one from Gambinos. To be honest, the one Lori made last year was much better. We have a bag of a dozen plastic babies sitting in our drawer know to be used in the future.

    Do you like Emeril’s book? We don’t have it, but I wonder if it might be worth our getting sometime.

    We have a local shop here in Iowa called Louisiana Lagniappe run by a woman obviously homesick for her home land. She makes gumbo, ettoufee, and other stuff for people to heat up at home. I haven’t stopped in yet, because the newspaper article they did on her said that the prices for the gumbo and other entrees ranged from $12 – $18 per quart!! Ouch!


    1. Re: Culinary Delights

      What kind of Lagniappe do you get with your $12 gumbo? I mean, there’s gotta be something there. I don’t think Brigtsen’s charges that much!
      (Uh… but was it Franks on Decatur that gouged us on Mardi Gras the year we decided to wander around down there?)

      Alexis says she likes the cookbook. On my way to the King
      Cake recipe I saw some pretty tasty stuff in there. The
      Gumbo recipe (which Alexis has used) is definitely a keeper.

      I do prefer the home-made King Cakes to the doughnut-textured
      stuff the sell in stores. That lighter fare is ok for a bite or two
      but the homemade stuff isn’t quite as rich or gummy.

      (Oh, and you can create an account so I don’t have to unscreen your comments and replies to your comments are automatically emailed to you.

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