{"id":3780,"date":"2012-02-18T17:03:41","date_gmt":"2012-02-19T01:03:41","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=3780"},"modified":"2012-07-22T16:03:05","modified_gmt":"2012-07-22T23:03:05","slug":"mardi-gras-king-cake","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/mardi-gras-king-cake\/","title":{"rendered":"Mardi Gras King Cake"},"content":{"rendered":"

\"Mardi<\/a><\/p>\n

Well, I’ve never been a Mardi Gras reveler, and until today I had never made a King Cake. But Noelle Carter’s recipe in last Thursday’s LA Times Food Section was a temptation I could not resist. And why should I? After all, Mardi Gras, Fat Tuesday, the great day of indulgence, is upon us.<\/p>\n

King Cake season runs from Twelfth Night to Ash Wednesday and comes to us from the Catholic tradition and believe it or not, ancient Rome. The cake represents the Three Wise Men who brought gifts to the infant Jesus; baked in each King Cake is a small charm, most commonly a baby representing the infant Jesus. Less often seen in America is a charm depicting a King wearing a crown. The notion of this trinket has its origins in the ancient Roman Saturnalia banquets where beans were used to elect the King of the Feast. The rite continued, but over time, the voting gave way to the bean (and later a small trinket) being baked into a celebration pastry, and the old gods gave way to the new.<\/p>\n

\"King<\/a><\/p>\n

This King Cake is composed of a brioche dough and two fillings, one of sauteed apples with raisins and pecans and the other a vanilla scented cream cheese mixture. I was particularly pleased at how easily this cake came together. The brioche dough is rolled into a rectangle, filled, sealed, and twisted to form a wreath. The dough was an absolute dream to work with. Satiny and fragrant, it rolled easily, needing almost no coaxing. All three components were very lightly sweetened, perhaps in preparation for the extravaganza that topped this iconic pastry. The wreath-shaped cake is generously decorated with a cream cheese glaze and brightly colored sugar, as Ms. Carter wrote “…the colors of Mardi Gras \u2014 purple (to represent justice), green (faith) and gold (power)…” And, yes, I did pretty much go all out on the sugar, but hey, why not? It’s time to celebrate.<\/p>\n

Laissez les bon temps roulez!<\/p>\n

For the recipe and to learn how to make Mardi Gras King Cake<\/em>, click here<\/a> for Noelle Carter’s LA Times recipe.<\/p>\n

\"Mardi<\/a><\/p>\n


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Note: You can click on any picture for a larger image, and to see a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Well, I’ve never been a Mardi Gras reveler, and until today I had never made a King Cake. But Noelle Carter’s recipe in last Thursday’s LA Times Food Section was a temptation I could not resist. And why should I? After all, Mardi Gras, Fat Tuesday, the great day of indulgence, is upon us. King […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,1393,3,59],"tags":[1131,1128,6,1129,1130,1132],"class_list":["post-3780","post","type-post","status-publish","format-standard","hentry","category-dessert","category-history","category-default","category-recipes","tag-fat-tuesday","tag-king-cake","tag-la-times-food-section","tag-mardi-gras","tag-noelle-carter","tag-saturnalia"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-YY","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/3780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=3780"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/3780\/revisions"}],"predecessor-version":[{"id":4695,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/3780\/revisions\/4695"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=3780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=3780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=3780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}