King Cake–Just in Time for Mardi Gras

The “King Cake,” like many traditions surrounding Mardi Gras, makes its first appearance after the Feast of the Epiphany at the end of the Feast of Christmas.  And for many New Orleanians, THE king cake is the one made by McKenzie’s Bakery.  Sadly, for those purists, McKenzie’s closed forever in the late 1990s.  But that doesn’t stop every Tom, Dick, and Harry from claiming THEY have the original McKenzie’s king cake recipe.

So as a public service to those for whom Mardi Gras sans McKenzie’s king cake is a tragic nightmare, I am printing below my sister, Sara’s, “original” recipe.  Enjoy and Happy Mardi Gras!

The traditional king cake, decked out in Mardi Gras colors of purple, green, and gold.

New Orleans King Cake

Cake:

2 Pkgs of Active Dry Yeast
1/2-Cup Warm Water
1-Cup of Heavy Cream
1-Cup Sugar
1-Cup Butter (not margarine) Melted
1-tsp Salt
1 Grated rind of Lemon
6 Eggs beaten (be careful not to over beat)
6-7 Tbs. Of Orange Juice
8-9 Cups of Sifted Flour
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Icing:

Confectioner’s Sugar and Water enough to make a paste.
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Colored Sugar:

Add 1 Cup of sugar to 3 separate plastic storage bags.
Add 3 drops of food coloring of desired color.

Knead until sugar is consistent color.

Add more Food coloring to darken color to desired shade
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Cooking Directions:

In Water combine yeast and water in small bowl, stirring until dissolved and set aside.

In a large mixing bowl, combine the milk, sugar and butter stirring until dissolved.

Add the salt, grated rind, eggs, orange juice, and yeast mixture blend thoroughly.

Beat in 3 cups of flour to make a smooth batter. Knead in 5-6 cups of flour until smooth (It will be sticky).

Round into a ball and place and place in a warm buttered bowl, turning to coat top.

Cover loosely with plastic wrap and a towel and let rise until doubled.

Punch down the dough and divide in half.

Roll each piece into a rope and form into rings and pinch ends together.

Cover and let rise until doubled, about an hour.

Preheat oven to 350 degrees.

Bake 40 minutes.

Remove from oven and move to cooling rack and paint with icing (just enough to help colored sugar to stick; do not coat King Cake with icing)

Immediately upon frosting add colored sugar and pat into the icing forming a thin crust on to of Cake.

Place plastic baby in the underside of cake when cooled.  (No plastic baby; no problem.  Do like the grade school cafeterias, afraid of choking hazards, and use a red bean instead.)

Rawr!

Another Broken Egg Cafe—Probably Worth It.

Today was day two of my tornado-related-power-outage-canned-food-diet. Because power will still be out at my abode for another whole day, I decided to travel North toward Birmingham to the suburban hamlet of Mountain Brook, Alabama.

Mountain Brook is the sort of place where nothing really too bad ever happens so I figured hot breakfast would go on there as usual. I was not disappointed. Just from looking at the folks at Another Broken Egg Café, in fact, you’d never have known there was total devastation not five miles away.

By way of background, Another Broken Egg Café is a chain of breakfast joints that hails from near my hometown in Louisiana. As it really only got rolling in 1996, the year I first moved to Birmingham, I never ate at one until it followed me here, opening this location in 2010. Today was my second visit to the Mountain Brook location.

I arrived at about 10:45 a.m. today and stood alone in the entry waiting to be seated. The place was not busy as it was a little late for breakfast and a bit early for lunch. Nonetheless, I was ignored by the first person to appear at the hostess stand. After few minutes, I was somewhat promptly given a table near the distant wall next to one of the waiter’s stands by an individual who seemed to greet me more out of pity than any actual interest in facilitating my meal. But hey, I was really hungry.

A waiter approached me almost instantly inquiring about my drink order. I asked about tea. He suggested unsweet. I asked about their hot tea selection. He mentioned Earl Grey, green, and spiced. I asked what brand tea we were talking. Demonstrating his complete disinterest in answering any questions that would require a trip somewhere else, he said, “I have no idea.” I ordered water.

The water was sullenly placed on the table a few seconds later as the taciturn waiter passed the table by. That was the last interest he expressed in my order for an inordinately long time—not even acknowledging my stares and subtle wave.

So operating on the theory that perhaps this waiter-of-few-words was not my actual waiter and definitely not to be dissuaded, I grabbed the attention of a second fellow who seemed to have tables in the vicinity. After a moment’s consternation, this hijacked waiter deigned to take my order and did so very pleasantly.

I ordered the Lakeshore Scramble—a mélange of scrambled eggs, baked bacon, onions, mushrooms, and ham smothered in melted Monterey Jack and cheddar, substituting fruit for the country potatoes, and served with a “crispy” English muffin.

There now, little waitstaff. That wasn’t so hard.

The food arrived after a short interval. And it was immediately clear the kitchen was not a stingy as the service.

The eggs were served in a large gratin with a generous side of blemish-free fruit and an English muffin that may be been a tad overbilled as “crispy.” In fact, the breakfast was far too much to finish, and you know I tried as it was delicious! The quality of the ingredients really shone through, and the cook’s execution was flawless (except the partially toasted muffin—but honestly, does toasting really improve an English muffin?). Even the whipped butter was fabulous (and I’m a big fan of butter, so I should know.)

In writing this review, I found myself in a bit of a quandary, however. You see, once when Foodiesaurus was a little girl, she had a little surgery to remove her appendix. It was back in the stone ages, so you understand this was no outpatient procedure!

During the week of recovery spent in the hospital, Foodiesaurus was given nothing to eat but green Jello. (She loathes Jello to this day.) Then one fabulous day, our favorite food-obsessed dinosaur in seven-year-old form was finally given her first solid food—a hospital hamburger and fries. I don’t know what Foodie would have thought of that burger under normal circumstances, but I can assure you, as things stood in that moment, that was the best hamburger she had ever eaten or will likely ever eat again.

Accordingly, I am forced to wonder if the food at Another Broken Egg was really as good as I thought or if it was just a heck of a lot better than canned tuna and pistachios. For now, I will consider the food at this place several notches above other chain breakfast joints, (I’m looking at you IHOP!) but with service that is every bit as snotty as any five-star New York eatery.

Wear your big diamond (or maybe your little one, I can’t tell), and enjoy!

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