February 21, 2023

Cajun Spice Bread

Posted by HI Cookery under 02 February | Tags: , , , , , , |
Leave a Comment 

Cajun Spice Bread

February: Mardi Gras/Fat Tuesday

The Louisianan librarian who heads the culinary book club in our Texas town suggested this month’s Mardi Gras theme as “Cajun Cooking”. There is a lot of influence of Cajun culture in the Houston area. In fact, there are three crawfish restaurants (one was called Louisiana Kitchen before it became a Cajun café) within walking distance from our townhouse. As we were still not able to bring food for potluck due to pandemic precautions, we brought pictures and copies of our recipes to the meeting. Islander and her friend Karen B. did exchange food in the library parking lot, though. She gave Karen this Cajun spice bread made easily from the machine and Karen gave gumbo with andouille sausage (we got the better bargain as her dish had a lot more cooking and preparation involved than our food trade). Make this Cajun spice bread in a machine for an easy side dish for a Mardi Gras meal. Happy Fat Tuesday!

Recipe
(Adapted from Electric Bread)

Ingredients

  • 1 1/8 water
  • 3 cups white bread flour
  • 2 tablespoon dry milk
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1 ½ tablespoons brown sugar
  • 1 ½ tablespoons Cajun seasoning
  • 1 tablespoon tomato paste
  • ¼ teaspoon onion powder
  • 3 teaspoons active dry yeast (or 2 teaspoons instant/fast rise yeast)

Directions

In the container of the bread machine, place the ingredients in the order listed above. Press the standard start cycle. Remove the baked bread from the machine when done. Cool to room temperature and slice. 

 

May 7, 2018

Beignets

Posted by HI Cookery under 05 May | Tags: , , , , , |
Leave a Comment 

Beignets

May 7: Founding of the City of New Orleans, Louisiana (1718)

At Islander’s first professional convention in New Orleans, Louisiana, some years ago, event organizers planned a welcome reception with a sampling of the city’s most popular foods. From jambalaya, gumbo, étouffée and po’boys to king’s cakes, bread pudding, pralines and beignets, the host committee showed the best of their southern hospitality.

Since Islander loves donuts (she even gave up Krispy Kremes for Lent once!!!)—malasadas, andagi, pączki, sopaipillas, cronuts, etc.—she immediately loved the beignets. Many cultures have deep fried dough (donuts) sweetened with a topping or filling. Beignets are typically covered in a blizzard of powdered sugar, although she has tried mini versions with a honey dipping sauce.

Beignet boxed mixes are sold at some grocery stores now but these fabulous French-style fritters can be made at home anytime. We make them for Mardi Gras but they can be prepared to commemorate the founding of NOLA! Bon appétit!

Recipe

(Adapted from What’s Cooking America)

Ingredients

  • 1 cup water, lukewarm
  • ¼ cup sugar, white granulated
  • ½ teaspoon salt
  • 1 egg, room temperature, beaten
  • ½ cup evaporated milk
  • 2 tablespoons butter, room temperature
  • 4 cups flour (all-purpose or bread)
  • 3 teaspoons yeast, instant active
  • vegetable oil for frying
  • powdered sugar for the topping

Directions

In a mixer bowl, dissolve the sugar into the lukewarm water. Add the salt, beaten egg and evaporated milk.

Stir in the butter. Add flour and yeast. Use the dough hook attachment to mix until smooth.

On a lightly-oiled, clean surface, turn out the dough and shape into a ball. Place in a large, lightly-oiled bowl. Cover with plastic wrap and chill the dough in the refrigerator for 3-4 hours. On a floured, clean surface, turn out the dough and roll out to ½-inch thickness.

Cut the flattened dough into 3-inch squares. Deep fry in vegetable oil at 350 degrees, browning both sides until it rises to the surface and puffs up (about 3 minutes). Transfer the beignets to drain on paper towels. While still warm, sprinkle powdered sugar on top. Serve immediately. Yield: Approximately 1 ½ – 2 dozen beignets.

Notes

  • The dough can be kept in the refrigerator for up to one week. Before rolling out, punch down again before cutting into squares for frying. The dough can also be frozen. Roll and cut into squares then freeze between parchment or wax paper and place flat in plastic zipper bags.
  • Search our blog for other donut and Mardi Gras recipes.

 

 

February 1, 2018

Big Easy King’s Cake

Posted by HI Cookery under 02 February | Tags: , , , , |
Leave a Comment 

Big Easy King’s Cake

February: Mardi Gras Season

In our neighborhood grocery stores, king’s cakes—rosca de reyes and NOLA*-style knock-offs—have been on sale since Epiphany. Too bad they taste stale, look messy and are overpriced so we do not buy them for our celebrations.

We still like to serve something festive to our friends during Mardi Gras season. So we take the quick and “Big Easy” route by making a mock king’s cake using only a few ingredients: canned cinnamon roll dough (with the enclosed icing) and tri-colored sugars (gold represents “power”, green represents “faith” and purple represents “justice”). Everyone has fun wondering who will find the plastic baby in his or her slice of cinnamon roll cake!

Laissez les bons temps rouler! “Let the good times roll” and indulge in a simple, sugary “Big Easy” king’s cake on Fat Tuesday (Mardi Gras) before observing the solemnity and fasts on Ash Wednesday and Lent Fridays.

Recipe

Ingredients

  • 2-3 cans of cinnamon roll dough (we used Pillsbury brand flaky layers with buttercream icing)
  • sugar sprinkles (yellow/gold, green and purple)

Directions

Line a baking pan with foil and mist with cooking spray. Open the cans of cinnamon roll dough and separate the pieces. Flatten slightly. Arrange the pieces in a ring. Bake in a preheated oven at 350 degrees F for 10-12 minutes, according to the package instructions. Remove from the oven and let cool.

Transfer the cake to a round platter. Insert a plastic baby among the slices. Stir the icing that came in the cans. Spread it evenly over the cake.

Generously sprinkle with the colored sugars, alternating among yellow/gold, green and purple. Decorate with plastic beads (optional). Serve immediately.

Notes

  • *NOLA = New Orleans, Louisiana
  • Some people bake the plastic baby in the cake but we think it might melt and be hazardous. So we place the plastic baby in the cooled cake before frosting and decorating it and let our guests know the tradition before slicing it. The plastic baby represents Baby Jesus hiding from King Herod. Whoever finds it in their slice of cake becomes the king or queen of the day, is blessed with good luck in the coming year and must host the next Mardi Gras party or provide the king’s cake next time.
  • Rosca de reyes is the Latino version of a king’s cake. It is a round, sweet bread decorated with colorful candied fruits. Galette de rois is the French version of a king’s cake. It is also round but varies within the country’s regions and can be filled with almond cream (frangipane) or apples. Try our easy recipe for the latter here.
  • For more recipes to observe the Epiphany-Mardi Gras season, see our list under Theme Menus.

 

 

Next Page »