Baking a King Cake for Fat Tuesday is easy with make! The night before, mix and chill the dough. On Fat Tuesday, make the brioche dough, place in a lightly oiled bowl, cover with a clean dish towel, rise in a warm, draft-free place until doubled in bulk, roll out the dough, add the filling, bake, cool, drizzle icing on top with icing, sprinkle with green, gold, and purple sugar, place on a platter, hide the baby under the cake, serve, and celebrate!
This brioche pastry dough is of French origin is an enriched bread with a high egg and butter content giving it a rich and tender crumb.
This dough has a thick pancake-like consistency. It's easy for beginner bakers and elaborate for experienced bakers!
3/4cupwhole milk, scalded and cooled
1stickunsalted butter, melted and cooled
1zest of lemon
3 1/2 - 4cupsall-purpose flour
Filling: Blend together 8-ounce Philadelphia cream cheese(room temperature), 1/2 cup sugar, 1/2 cup brown sugar, 2 T. whole milk, 1 T. cinnamon, 1 t. vanilla. Set aside.
Icing: Blend together 8 ounces Philadelphia cream cheese(room temperature), 1 bag confectioners sugar, 1/2 cup whole milk, 1 t. vanilla. Set aside.
Dissolve yeast and 1 t. sugar in warm water. Set aside until frothy, about 5 minutes.
In a small saucepan, scald the milk. Set aside to cool to less than 100º.
In the bowl of an electric mixer, add the yeast mixture, scalded & cooled milk, sugar, melted butter, eggs, salt, nutmeg, and lemon zest. Begin mixing, gradually add the flour. Continue mixing until smooth.
Cover the bowl with a dish towel. Allow to rise until doubled in bulk(about 2 hours) at room temperature. Or overnight in the refrigerator. If refrigerated overnight, allow to come to room temperature before rolling out the dough.
Preheat the oven to 375º.
On a heavily floured Silpat®, place 1/2 of the dough. Roll out to a 1/2" thickness. Spread with 1/2 of the filling. Starting at the widest edge, roll up to dough into a cylinder. Carefully pick up the dough and place on a Silpatº lined baking sheet. Cover with a clean dish towel. Allow to rise for 30 to 45 minutes.
Bake for 25 to 30 minutes or until a thermometer registers 200º.
If the King Cake is getting too brown, cover lightly with a sheet of aluminum foil.
Remove from oven. Place on a wire rack. Cool completely. Place on a serving platter.
Hide the baby in the King Cake!
Drizzle with the icing onto King Cake. (You might have a little icing depending on how much you prefer.)
Sprinkle with purple, gold, and green sugars.
Place on a serving platter and hide the baby under the cake.
My favorite ingredient in the tortilla soup is the ancho chile. Ancho Chiles are red poblano chiles that have been dried.
2T.extra-virgin olive oil
228-ounce cans Muir Glen® Fire-Roasted tomatoes
1medium-size yellow onion, diced
1large red pepper, deveined, seeded and diced
4garlic cloves, minced
1quartchicken stock, preferably homemade
4ears corn, shucked
2cupscooked chicken breast, shredded to bite-size
salt and freshly ground pepper to taste
Garnishes: tortilla chips, 1 cup shredded Monterey Jack cheese, 1 cup sour cream, 2 ripe avocados - peeled and diced and 1 bunch fresh cilantro - stems removed and diced
Prepare the Ancho Chiles and Tomatoes:
In a Pyrex® bowl, pour boiling water over the Ancho Chiles, set aside for about ten minutes. Remove chiles from water and discard the stems and seeds. Place the softened Ancho Chiles in the bowl of a food processor. Puree until smooth. Add the canned tomatoes and roasted tomatoes pulse until the tomatoes are bite-size. Set aside.
In a heavy bottomed, 4-quart saucepan set over medium heat, heat 2 tablespoons olive oil. Add the onion and red pepper, sauté for 5 minutes. Add the garlic and sauté for another minute.
Stir in chili powder and cumin, cook for 1 minute.
Add the prepared Ancho Chiles and Tomatoes, chicken stock and corn. Simmer for about 1 hour. Add the cooked chicken, simmer for 10 minutes. Season to taste with salt and pepper.
Setting the buffet:
Arrange the garnishes in small bowls, wide-rimmed soup bowls, spoons on a buffet table alongside the simmering soup.
Ladle Tortilla Soup into soup bowls and garnish with favorite toppings.
Here’s our favorite pancake recipe . . . they are light, fluffy and delicious. Puffing up like a soufflé, the presentation is beautiful. Instead of flipping pancakes one at a time. This Puff Pancake recipe may be doubled or even tripled. So it serves many people at once. That’s a real time saver!
Inspired by Helen Corbitt's recipe, the original recipe calls for currant jelly and cream in the sauce. Recently, I decided to omit the cream and much to my surprise the dish was even better. Also, Kuby's Raspberry Chipotle Spread was substituted for the currant jelly. The flavors compliment the tenderloin and rosemary quite well. This sweet and spicy tenderloin is easy enough for weekday meals. It is a perfect dish for entertaining too.
2 2-poundpork tenderloin
1/2jarKuby's Raspberry Chipotle Spread
salt, freshly ground pepper and dry mustard
2T. extra-virgin olive oil
2T. fresh rosemary, chopped
1T.butter, room temperature
Preheat oven to 325ºF.
Remove the membrane from the outside of the pork tenderloin.
Rub the tenderloins with the salt, pepper and dry mustard.
Melt the butter and olive oil in an oven-proof pan or skillet. Brown the tenderloins on all sides.
Add the raspberry chipotle spread. Sprinkle with rosemary.
Cover and bake for 25 - 35 minutes.
Cook pork tenderloin to an internal temperature of 145ºF.
Place the tenderloins on a cutting board; rest for 10 minutes.
Blend the butter and flour; add to the skillet, cook over medium heat, whisking constantly.
Slice the tenderloin. Serve with the sauce. Enjoy!