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!
New Orleans King Cake
2 Pkgs of Active Dry Yeast
1/2-Cup Warm Water
1-Cup of Heavy Cream
1-Cup Butter (not margarine) Melted
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
Confectioner’s Sugar and Water enough to make a paste.
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
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.)
It has been about three months since Foodiesaurus went away for her big European food crawl. Therefore, it’s been three LONG months since Foodie’s visit to Florence and, specifically, to Pipistrello Pizzeria and its Pizza Maialona con Bufalo and to Tuscany’s amazing gelaterias. That’s a long time—even for a dinosaur.
So, on one recent Sunday afternoon, Foodie set out to see how Atlanta’s Italian-inspired cuisine would fare by comparison. And it was good!
The first stop was Fritti in Atlanta’s Virginia Highlands area near Inman Park. The lunch menu highlighted Fritti’s Verace Pizza Napoletana, but a little lower I hit pay dirt: a locally-available Maialona. The Italian version of this traditional pizza (which you may recall I ate three or four times in eight days while visiting Florence) featured the same toppings, only in Italy the meats were mixed up and the pizza was topped with fresh buffalo mozzarella.
Unexpectedly, the local version segregated each meat into its own triangular zone so when you cut the pie (as you would in Italy), you either ended up with a slice of only salame, only sausage, etc., or at most, a slice with half of one meat and half of another. I must confess, I like the Florentine version better and next time I order the Maialona at Fritti, I plan to request it “scrambled.”
The only other challenge I had with the Fritti Maialona was that the salame read more like pepperoni than the salame served in Florence Otherwise, the Fritti Maialona was terrific. I will certainly be back for more!
Next up was Paolo’s Gelato near the corner of Highland Avenue and Virginia Avenue. Featured on loads of local and national television programs and in magazines galore, Paolo’s truly is the best gelato I’ve eaten in the States. I think in Florence, however, I would consider the pistachio and straciatella I tried the second or third best gelato. All things considered, that ain’t bad and lucky are those (like me) who can get gelato of this quality not too far from home!
In the final analysis, the Virginia Highlands are blessed by Italians doing the food thing as well as if they were home. And we, the citizens of the Greater Atlanta area are the beneficiaries of this largess. You could spend a lot more time on a plane before finding Italian fare this good.
A few things I learned while in Florence may help you should you ever find yourself there—how to order a quarter liter of the house red wine in competent Italian (“un quarto vino rosso della casa”) and to always avoid eating anywhere all of the other diners are American. The rest has to be experienced. And that I did.
Although I brought a “list” of “must” eat places given to me by a friend of a friend whose friend recently lived in Florence for a year, I am certainly glad I stayed with a local possessing a really good palate. That’s because I tried two places off the “list” and both were full of Americans (see rule #2, above) and average food. The following is a list of places that didn’t make “the” list, but should have:
The night I arrived at my B&B in the San Gaggio area altrarno and south of the Porta Romana, I was looking for a nearby place for a bite. My hostess told me about some places a tourist might like, but we eventually got over that. After ruling out the nearest and best trattoria as already too packed for reservations, she recommended a pizzeria that I returned to three more times afterward—Pizzeria Il Pipistrello on Via Senese.
Although extremely local, one waitress spoke English well enough to help me order and at least one waiter did as well. That night, I ate the absolute best thing in the form of flat round dough, cheese, sauce and meat I’ve ever had. It was called Pizza Maialona con Bufulo, it featured three kinds of pork meat—salami, ham, and sausage—and buffalo mozzerella, and it was heaven. This was one of those dishes you start craving again as you leave the restaurant. In an amazing show of restraint, however, I didn’t eat it again until my third visit.
On my second trip to Pipistrello, I tried the comparatively austere but equally fabulous salami and ham pizza. And on the fourth and final visit, I mastered the positively mind-blowing “house” pizza, featuring just about everything and an egg baked in the center. Ummm. Filling. I found the prices to be reasonable. I ate and drank very well for a bit less than €15.
Over the next several days, I also ate twice at a wine bar across from the Palazzo Pitti featuring an extraordinary menu, called Enoteca Pitti Gola e Cantina. Besides several fine Chiantis and Sangioveses, there was for a starter a gorgeous terrine of fois gras topped with sage and served with crostini, on a reduction of vin santo (that was reminiscent of a light cane syrup but with stronger molasses-like flavors as well) and scattered rock salt. The contrast of textures and sweet with salt was unlike anything I’d ever experienced before. And it was good.
For mains, I had triangles of fresh pasta stuffed with ricotta and spinach and topped with shaved black truffles one night, and on a different night, a wonderful steak tartare with orange and mint. Here, the prices were a bit steep for the portions. I found it difficult to get out of there for less than €35.
On the gelato front—two were noteworthy in my estimation. The first is the best: Vivoli near the Museo del Bargello and the Teatro Verdi. You pay in advance, and though it is packed with locals, the servers know enough English to hook you up with what you want. Here the gelato is served only in cups, and it is magnificent. The first time I visited I tried hazelnut and pistachio. The second, hazelnut and chocolate-hazelnut. All flavors were the best versions of their kind I’ve ever tried.
The second gelateria was also better than any other, except Vivoli. It was called Gelateria La Carraia and was near the Arno and the Ponte alla Carraia. Here, I tried the Tiramisu mousse combined with the espresso. It was heaven in a cone. Soft and light and *uh* words fail. With either of these, you can’t go wrong. Vivoli was €2.50 for about 5 oz; La Carraia charged €1.50 for a small cone.
Like Gola e Cantina, another great favorite of mine violated the rule I’d been given about “don’t eat within sight of any famous tourist destination.” While Gola e Cantina is near the Palazzo Pitti, Ringo is near the Ponte Vecchio on the Borgo San Jacopo, and it’s three umbrella-covered tables outside sit pretty much in the street. Yes, there is a sign above the door that reads: “Hamburgers, Cheeseburgers, Hot Dogs.” Ignore all that. The food here is really good anyway.
The first time I shared the bruchetta with pomodora, basil, and ham, and ate the Insalada con Bacon as my main. OMG. Both were incredibly fresh, the second featuring avocado, round slices of very small zucchini, tomato, and Italian ham.
At the very strong urging of my hostess, on my second visit to Ringo, I violated a rule I had no intention of breaking: the “thou shall not eat American food in Europe” rule. But in this case, I’m glad I did. In fact, the hamburger at Ringo is among the best I’ve ever eaten anywhere. It was served on a firm egg-washed bun with tomato, pickles, catsup, onions, and mustard or vinegar or something else really wonderfully tangy. Nothing is served on the side but a fork and knife, which you will need. It is so good, I actually ate it again a few days later. Just to be sure, you understand.
One thing to be aware of at Ringo, is that each dish is made by one person and is served one at a time. So each time I ate with two other companions, we were served at different times. And it turns out, the shared starter plate was a really good idea. The cost was very reasonable at about €80 for three including at least two glasses of wine per person and several bottles water for the table.
Another place I ate more than once was the local trattoria I couldn’t get into on my first night—Ruggero. For a starter, I tried the ground chicken liver in olive oil spread on crostini (reportedly very traditional, and actually very delicious). For the main, I was served breaded veal in an onion-tomato gravy with large, flat green beans in bacon. Again, very good. By the second visit, all I wanted was a salad, which is understandable given all of the other stuff I’d been eating until then. That day they had one featuring copious amounts of sliced mushrooms. I asked for a side of sliced salami, which request they graciously obliged.
Finally, for the lunch of my last full day, I tried a place that reportedly hosted Sarah Jessica Parker on her visit to Florence—Cambi (or Antica Ristoro di Cambi, if you want the full treatment). There I ate the most famous dish of the city—Bistecca Florentine (por un, per favore). What I received was a 750g delicious, rare T-bone, marinated somehow into a state of fabulousness not attainable at, say, Shula’s. I was advised to go traditional with the sides and so had white beans I sprinkled with salt and fresh ground black pepper and then drizzled with EVOO (fagioli con olio di oliva). Solid.
I must say, this is the only place I ever felt I absolutely had to ask for a take-away box. I wasn’t sure if this was considered rude, but they were very obliging and I enjoyed the remainder of the steak the next morning with breakfast. I can’t imagine how big the Bistecca por due must be!
These were not the only places recommended to me, but by the time I dodged the various Sunday, Monday, Tuesday, and Wednesday closing days of sundry establishments, the eateries listed above were the ones that made the cut. And, believe me, the five pounds I earned are not regretted in the least. Florence was a beautiful place to bulk up and make food memories to last a lifetime.
The Waterford Harvest Festival goes on for nine days at the beginning of each September and features many instructional sessions on subjects ranging from butter making and beekeeping to square-foot gardening and cooking demonstrations. I went for the last three days just to eat and learn more about the Grow It Yourself movement on Ireland. … Read more
The Winding Stair restaurant is a quaint little bistro on Bachelor’s Walk looking out at the Ha’penny Bridge over River Liffey in Dublin. The name is taken, perhaps obviously, from the entry which is a stair that twists back upon itself before lead to the dining room. Decor is like something out of a Bogart … Read more
Time for me in Dublin being fairly limited, I decided to skip the Guiness tour and hit the bottle instead. Sadly, the working Jameson Distillery has long since moved out of Dublin the result of space limitations and to be closer to their barley producers. What remains of the old site however is a rockin’ … Read more
Finding Murphy’s Ice Cream meant crossing the Liffey River from the suits and order of downtown straight into throngs of foreign tourists, religious figures, pan handlers, gypsies (pardon me: Romani), and hawkers of goods and services appealing to all of the aforementioned–then hanging a right. Along a relatively quiet side street is a small shop … Read more
Come here. Why? If the funky-cool juxtaposition of the old, pink and lavender dining furniture with the seriously hard-core steel breezeways and red and slate walls running through the space or its near-total integration with filmIreland’s filmbase isn’t enough, then for heaven’s sake, come for the food. The hostess recommended the special lemonade and smoked … Read more
And before you ask, yes, there is a method to this madness. You see, I’ve heard good things about Indian food but living, as I do, in the American South haven’t yet experienced it in a restaurant. So being jet-lagged, wet, and cold from my day’s travels, when my host gave me a list of … Read more
So I’m in the Hartsfield-Jackson Airport and locally-grown is featured even here–in a restaurant called, One Flew South. Having a farm bacon goat cheese frisse salad and a lovely Ben Marco Malbec. I won’t lie to you: it’s hellaspensive, but at least it’s available as an alternative to the endless chain-restaurant-lined corridors you might have … Read more