Tuesday's Food

Mardi Gras, Shrove Tuesday, Fat Tuesday, Pancake Day, Carnival...whatever you call it, it's this coming Tuesday. It of course refers to the day before Lent. During this time Christians are expected to use up whatever rich or fattening foods are in the house (the words "food" and "house," I think, can be used literally or metaphorically...or both) in order to live lean and introspective lives for the next forty days...to look and search within. I hope I'm up to it.

Click here to see an article I wrote about some of the traditional baked goods for Shrove/Fat Tuesday in Artvoice.

Fastnacht Kuecheles (Beignets)

Yield: about 3 dozen

1 cup water (room temperature)
1 cup milk (room temperature)
1/2 cup granulated sugar
4 tablespoons yeast
6-7 cups all-purpose flour, divided
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon salt
powdered sugar

Combine the water, milk, sugar, yeast, and two cups of flour in a large bowl. Allow to rest for 1 hour, or until the yeast is fully active. Transfer to an upright mixing bowl with a dough hook. Add the eggs, melted butter, salt, and 4 cups of flour. Run the mixer on low for 1 minute (if the dough seems too sticky add the remaining cup flour) then turn to medium and knead for 5 minutes. Transfer to a lightly oiled bowl, cover and let rest at room temperature for about an hour, or until double in size. Transfer the dough to a floured work surface and cut into three pieces. Shape into balls, cover, and let rest 20 minutes. Roll into large circles about 1/4 inch thick, then cut the dough into diamonds 2-4 inches wide. Cover the diamonds with a cloth and let rest 10 minutes. Preheat a couple inches of vegetable oil to 350F in a heavy skillet. Carefully fry the fastnachts in batches, cooking them for a couple minutes on each side until they are puffed and golden-brown; drain on absorbent paper. Allow them to cool for a few minutes, then toss a few at a time in a paper bag with confectionery sugar.

King Cake

(Adapted from Cajun Chef Ryan Boudreaux’s website)

1/2 warm water
2 packages yeast
1/2 cup warm milk
5 egg yolks
1 stick butter, melted
1/2 cup sugar
4 cups all purpose flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1 tablespoon cinnamon
1 egg and 1 tablespoon milk beaten

Combine the water and yeast in a small bowl, set aside for 10 minutes to allow the yeast to become active. Transfer the yeast mixture to the bowl of an upright mixer that is fitted with a dough hook. Add the milk, egg yolks, melted butter, and sugar; stir to combine the liquids and dissolve the sugar. Add the flour, nutmeg, salt, and lemon zest. Run the mixer on low for 1 minute (if the dough seems too sticky add the remaining cup flour) then turn to medium and knead for 5 minutes. Transfer to a lightly oiled bowl, cover and let rest at room temperature for about an hour, or until double in size. Remove the dough from the bowl, flattening it on a floured work surface. Sprinkle the dough with the cinnamon, then roll it into a tube shape (if you are going to bake a little plastic baby in the dough this is when to add it). Twist the dough for a curled spiral, then curl it into a circle, pinching the ends together. Place the dough on a lightly buttered baking sheet. Cover the dough with a towel and allow it to rise for about 45 minutes. Preheat an oven to 350F. Brush the dough with the beaten milk-egg mixture, and bake it for 20-30 minutes. Remove the dough from the oven and transfer it to a cooling rack; all it to cool for 30 minutes. Decorate the cake with colored icings and sugars, using traditional Mardi Gras colors: purple, green, and gold.

Blueberry Sour Cream Pancakes

Yield: about 15 pancakes

1 cup all-purpose flour
1 cup milk
1/2 cup sour cream
1 large egg
2 tablespoons granulated sugar
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
butter for cooking

Combine all ingredients except blueberries in large bowl. Mix with a whisk until well mixed. Gently stir in blueberries with a spoon. Heat a skillet with a small amount of butter. When the butter begins to bubble add the pancake batter in portions (about 1/4 cup for each pancake). Cook the pancakes until bubbles appear, then turn them over and cook until light brown. Serve warm with butter and real maple syrup.