Every year at this time I see posts from a young man that grew up in Shinglehouse. When I worked at the Market Basket he would come in frequently running errands for his mom. Steve's smile and wit reminds me so much of his mom, Jannie. There are just certain people that can make your day or ruin it when working behind the register. Jannie and Steve made the day. Ok, so Steve makes the famous King Cake which is the start to Mardi Gras. I have looked at his pictures and thought, I'm going to make a King Cake. Well this year was the year. He even gave me the link for the recipe he uses.
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| The King Cake |
Up bright and early this morning because the hub had an 8:30 am dentist appointment which means he leaves at 7:30 or earlier....he is always early out the door. Me? No, I have it figured right to the minute hoping no delays along the way. I did the chores, I was surprised at 8 above it was not that bad. Of course by the time I grain the horses and hens, put half the hay in their stalls, carry half out to the pasture and fill the water vessels it is enough to feel a little sweaty. I even had time to take some pictures out back. There was a big flock of geese making a lot of noise. I think they were giving the leader hell for waiting around until the temperatures dropped to single digits. Maybe they will turn around and come back by week's end. It is suppose to be back in the 40s. Like the stock market, what goes up must come down. Our horses and hens are lucky, Dick has a heater in both water vessels. It proves to be worth the extra $ on the electric bill not having to break ice 3 times a day. The horses drink a lot of water this time of the year. Hay and grain is dry so they have to make up with more water intake. During the summer the grass is full of water so they drink far less. Either way the morning was brisk and oh so clean to smell. I love fresh air at Cook'n by the Creek.
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Clara Creek still running but ice around
the edge. |
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| Sun just coming up over the hill, 8 degrees. |
Once the chores were finished I started the dough for the King Cake. Not really a cake it's like a sweet bread dough made with yeast. The dough is quite sticky once the final kneading is done. This makes for a very light and airy finished product. The texture is lighter than regular white bread dough. I have a feeling it would make some nice cinnamon rolls too. The recipe filling calls for pecans, brown sugar, flour, butter and raisins. I like raisins but the rest of the family does not. So like I usually do (don't follow rules) I substituted chopped dates. I put every thing in the food mill for a couple spins and then spread it on . The end result is great and I don't have to see noses wrinkle up and say, "raisins".
So thank you Steve West for the recipe and motivation. Single digits and what better time to smell homemade goodness all through the house. This afternoon we had a fresh brewed cup of Jamaican Me Crazy and a Slice of King Cake. Let me tell ya it was worth the time! Since it made two big loaves one was delivered to the neighbors.
The King Cake is frosted or sugared with the colors Purple for justice, yellow for power and green for faith. The cake often has a small plastic baby (said to represent Baby Jesus) inside, or underneath; and the person who gets the piece of cake with the trinket has various privileges and obligations.
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| A slice for me! |
So today was Cajun or New Orleans style food. Yesterday was homemade Mexican with beef taquitos, refried beans, seasoned rice and of course quacamole. Did you know quacamole or sour cream can cut the heat from spicy food? We are quacamole fans rather than sour cream. Either way it is a fun way for a meal to add a foreign flare.
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| Mexican night! |
One more tip. When a dough recipe calls for scalded and cooled milk you do not have to scald the milk if it is store bought. Just heat it to the temperature the recipe calls for. If you buy your milk raw and fresh from the farm then yes scald and cool it. So many dough recipes were written long ago before pasteurized milk hit the markets. Scalding was their way of killing bacteria. Now ya know.
