For those not living in the South, February 27 is Mardi Gras. This day marks the end of a season of parties, merriment and general celebrations before the onset of lent.
Showing posts with label Mardi-Gras. Show all posts
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Mardi Gras Madness
For those not living in the South, February 27 is Mardi Gras. This day marks the end of a season of parties, merriment and general celebrations before the onset of lent.
MARDI GRAS FACTS
* Where did Mardi Gras begin in the US?
Most people would answer New Orleans, but the correct answer is Mobile, Alabama where Mardi Gras is still celebrated in grand style today -- Visitors to Mobile can view dazzling Mardi-Gras costumes as well as other Fat Tuesday historical memorabilia, year round, at the Museum of Mobile located at 355 Government Street (334-208-7569).
* Where else is Mardi Gras celebrated in the US?
New Orleans, of course, but you can also find parades and festivities in most of the towns that dot the gulf coast in Louisiana, Mississippi and Alabama, like Mobile, Alabama, Baton Rouge, Louisiana, or Biloxi, Mississippi. Families will especially find some the smaller celebrations more appealing than the wild debauchery of New Orleans.
* What’s so different about a Mardi Gras parade?
They're interactive and you get stuff. Masses of screeching parade enthusiasts, arms outstretched like beggars clamoring for a last meal, beseech Krewe members to throw barrels of trinkets -- colorful plastic beads and imprinted aluminum doubloons. CAUTION: Mardi-Gras parades can cause temporary insanity and people will do things for a worthless piece of plastic that defy reason. So, be prepared to be somewhat aggressive if you want loot! Oh, so you won't look like a tourist, the proper Mardi-Gras parade cheer is "Throw me Something Mister!"
* How does Mardi Gras differ for locals as opposed to tourists?
Mardi Gras is actually the height of the Southern Social season. It is accompanied by endless rounds of formal balls, proceeded over by elaborately costumed courts. Each ball is sponsored by a "Krewe" which also foots the bill for a parade or float in a larger parade, depending on the size and budget of the krewe. The word "krewe" was supposedly chosen to give an "Old English" feel the clubs.
* Can I go to a ball?
Sorry Cinderella, Mardi-Gras balls are private affairs and by invitation only. However, you could get lucky and meet someone in the krewe who might just invite you. Your chances are increased significantly depending upon your sex. Many balls follow the 5-1 ratio tradition. In other words, if it's a men's krewe, each male member invites five%2
Most people would answer New Orleans, but the correct answer is Mobile, Alabama where Mardi Gras is still celebrated in grand style today -- Visitors to Mobile can view dazzling Mardi-Gras costumes as well as other Fat Tuesday historical memorabilia, year round, at the Museum of Mobile located at 355 Government Street (334-208-7569).
* Where else is Mardi Gras celebrated in the US?
New Orleans, of course, but you can also find parades and festivities in most of the towns that dot the gulf coast in Louisiana, Mississippi and Alabama, like Mobile, Alabama, Baton Rouge, Louisiana, or Biloxi, Mississippi. Families will especially find some the smaller celebrations more appealing than the wild debauchery of New Orleans.
* What’s so different about a Mardi Gras parade?
They're interactive and you get stuff. Masses of screeching parade enthusiasts, arms outstretched like beggars clamoring for a last meal, beseech Krewe members to throw barrels of trinkets -- colorful plastic beads and imprinted aluminum doubloons. CAUTION: Mardi-Gras parades can cause temporary insanity and people will do things for a worthless piece of plastic that defy reason. So, be prepared to be somewhat aggressive if you want loot! Oh, so you won't look like a tourist, the proper Mardi-Gras parade cheer is "Throw me Something Mister!"
* How does Mardi Gras differ for locals as opposed to tourists?
Mardi Gras is actually the height of the Southern Social season. It is accompanied by endless rounds of formal balls, proceeded over by elaborately costumed courts. Each ball is sponsored by a "Krewe" which also foots the bill for a parade or float in a larger parade, depending on the size and budget of the krewe. The word "krewe" was supposedly chosen to give an "Old English" feel the clubs.
* Can I go to a ball?
Sorry Cinderella, Mardi-Gras balls are private affairs and by invitation only. However, you could get lucky and meet someone in the krewe who might just invite you. Your chances are increased significantly depending upon your sex. Many balls follow the 5-1 ratio tradition. In other words, if it's a men's krewe, each male member invites five%2
Jambalaya
2 ham hocks
4 carrots, diced
3 c chopped onions, divided
3 c chopped celery, divided
2 bay leaves
1-3 lb. whole chicken (giblets removed)
3 T canola or peanut oil
1 green bell pepper
6 green onions, chopped
1 (28 oz) tomatoes, chopped, reserve liquid
4 T tomato paste
1/4 c chopped fresh parsley
4-6 cloves garlic
1 t thyme leaves
2 t dried basil
1/4 t cayenne
1 T Worcestershire Sauce
1 lb. smoked sausage, sliced
salt and pepper to taste
2 C uncooked rice
hot sauce (preferably Tabasco) to taste
Place ham hocks, carrots, 1 1/2 cups onion and 1 1/2 cups celery in a large pot and cover over with water. Cook for about 2 hours then add the chicken and 1 bay leaf. Cover and simmer for about an hour, or until chicken is tender. Allow pot to cool for a bit and remove chicken and ham hocks. Remove the skin and bone and chop meat from chicken and ham hocks. Reserve the stock, you'll need about 3-4 cups of it overall (add water if you need to).
In a large Dutch Oven, heat the oil and add remaining onion, and pepper and sauté until tender. Add remaining celery green onions and tomatoes and cook until vegetables are soft. Add the chopped ham and tomato paste and cook until the mixture just begins to brown. Add remaining ingredients, except sausage and chicken. Add 2 cups of the reserved stock. Cook for about an hour.
In a hot skillet, brown sausage slices. Add browned sausage slices to Dutch Oven and drain excess grease from pan. Return skillet to heat and add chopped chicken meat. Deglaze with 1 cup reserved stock, then add contents to skillet to Dutch Oven. Add rice, cover and bring to a boil. Reduce heat and cook until rice is tender, about 20-25 minutes. Watch carefully that your Jambalaya doesn't dry out. You might need to add additional stock or water in order to for the rice to finish cooking. Serves 10-12.
4 carrots, diced
3 c chopped onions, divided
3 c chopped celery, divided
2 bay leaves
1-3 lb. whole chicken (giblets removed)
3 T canola or peanut oil
1 green bell pepper
6 green onions, chopped
1 (28 oz) tomatoes, chopped, reserve liquid
4 T tomato paste
1/4 c chopped fresh parsley
4-6 cloves garlic
1 t thyme leaves
2 t dried basil
1/4 t cayenne
1 T Worcestershire Sauce
1 lb. smoked sausage, sliced
salt and pepper to taste
2 C uncooked rice
hot sauce (preferably Tabasco) to taste
Place ham hocks, carrots, 1 1/2 cups onion and 1 1/2 cups celery in a large pot and cover over with water. Cook for about 2 hours then add the chicken and 1 bay leaf. Cover and simmer for about an hour, or until chicken is tender. Allow pot to cool for a bit and remove chicken and ham hocks. Remove the skin and bone and chop meat from chicken and ham hocks. Reserve the stock, you'll need about 3-4 cups of it overall (add water if you need to).
In a large Dutch Oven, heat the oil and add remaining onion, and pepper and sauté until tender. Add remaining celery green onions and tomatoes and cook until vegetables are soft. Add the chopped ham and tomato paste and cook until the mixture just begins to brown. Add remaining ingredients, except sausage and chicken. Add 2 cups of the reserved stock. Cook for about an hour.
In a hot skillet, brown sausage slices. Add browned sausage slices to Dutch Oven and drain excess grease from pan. Return skillet to heat and add chopped chicken meat. Deglaze with 1 cup reserved stock, then add contents to skillet to Dutch Oven. Add rice, cover and bring to a boil. Reduce heat and cook until rice is tender, about 20-25 minutes. Watch carefully that your Jambalaya doesn't dry out. You might need to add additional stock or water in order to for the rice to finish cooking. Serves 10-12.
START A TRADITION – MARDI GRAS KING CAKES
Mardi Gras party season lasts a long time in the South. It begins soon after New Years on Twelfth Night or the Feast of the Epiphany and lasts until Mardi Gras night itself.
A king cake is a traditional Mardi-Gras treat, brightly decorated in the colors of Rex: purple, green and gold. The cake, which is similar to a rich sweet bread or coffeecake, contains a special surprise-- a tiny baby doll contained within one of the slices. Custom dictates that the "lucky" recipient who gets the piece with the baby throws the next Mardi Gras party (or bakes or buys the next King Cake).
King Cakes have become a popular Friday afternoon routine at many Southern offices. The cake is brought out at coffee break time (undoubtedly with chicory laced coffee) and the employees all have fun discovering who is the "winner" who gets to bring the following week's cake.
This might be a unique tradition to start, even if you don’t live in the south. Everyone loves a treat and what nicer way to kick off a weekend?
*******************************
BASIC KING CAKE DOUGH
1 envelope dry yeast
1/4 c warm water
1/2 c milk
1 c (2 sticks) butter
1/2 c sugar
2 egg yolks
2 whole eggs
4 c approximately, unbleached flour
Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.
Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast. Beat in approx. 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven.
FILLING
1/2 recipe king cake (above)
8 oz cream cheese
1/4 c sugar
2 T flour
2 egg yolks
1 t vanilla
1 (16-oz) can cherry, apple or apricot pie filling
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring
Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as piecrust. Let dough rest. If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge.
Brush both sides of dough with egg wash. Insert the bean. Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars if desired. Bake 45 minutes to 1 hour, or until cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. Make one cake that serves 10 to 12 people. If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.
A king cake is a traditional Mardi-Gras treat, brightly decorated in the colors of Rex: purple, green and gold. The cake, which is similar to a rich sweet bread or coffeecake, contains a special surprise-- a tiny baby doll contained within one of the slices. Custom dictates that the "lucky" recipient who gets the piece with the baby throws the next Mardi Gras party (or bakes or buys the next King Cake).
King Cakes have become a popular Friday afternoon routine at many Southern offices. The cake is brought out at coffee break time (undoubtedly with chicory laced coffee) and the employees all have fun discovering who is the "winner" who gets to bring the following week's cake.
This might be a unique tradition to start, even if you don’t live in the south. Everyone loves a treat and what nicer way to kick off a weekend?
*******************************
BASIC KING CAKE DOUGH
1 envelope dry yeast
1/4 c warm water
1/2 c milk
1 c (2 sticks) butter
1/2 c sugar
2 egg yolks
2 whole eggs
4 c approximately, unbleached flour
Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.
Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast. Beat in approx. 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven.
FILLING
1/2 recipe king cake (above)
8 oz cream cheese
1/4 c sugar
2 T flour
2 egg yolks
1 t vanilla
1 (16-oz) can cherry, apple or apricot pie filling
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring
Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as piecrust. Let dough rest. If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge.
Brush both sides of dough with egg wash. Insert the bean. Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars if desired. Bake 45 minutes to 1 hour, or until cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. Make one cake that serves 10 to 12 people. If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.
Mardi-Gras Punch
Note: This festive punch combines the traditional Mardi-Gras colors of green, representing faith, gold symbolizing power, and purple denoting justice. It's equally delicious with or without the alcohol, just add more grape.
1 ice ring
1 40 oz. bottle grape juice (more if making ice ring)
2 oranges
1 48 oz can pineapple juice (more if making ice ring)
2 limes
2 liter bottle of ginger ale or lemon-lime soda
1 fifth Vodka (optional)
Ice Ring Note: Freezing an ice ring out of pineapple and/or grape juice, instead of water, keeps the punch from getting diluted as the evening wears on. Make a couple of rings in advance of the party, so you can freshen up the punch if needed.
Slice oranges and limes in thin round slices. Set aside. Place ice ring in bottom of punch bowl, add juices, then soda and (if desired) vodka. Float orange and limes slices on top and serve. Makes 8-9 quarts
1 ice ring
1 40 oz. bottle grape juice (more if making ice ring)
2 oranges
1 48 oz can pineapple juice (more if making ice ring)
2 limes
2 liter bottle of ginger ale or lemon-lime soda
1 fifth Vodka (optional)
Ice Ring Note: Freezing an ice ring out of pineapple and/or grape juice, instead of water, keeps the punch from getting diluted as the evening wears on. Make a couple of rings in advance of the party, so you can freshen up the punch if needed.
Slice oranges and limes in thin round slices. Set aside. Place ice ring in bottom of punch bowl, add juices, then soda and (if desired) vodka. Float orange and limes slices on top and serve. Makes 8-9 quarts
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