Posts Tagged ‘Shrove Tuesday Recipes’

Corn Waffles

Tuesday, February 16th, 2010

cornboy2web

 
Today is Shrove Tuesday, a.k.a. Mardi Gras, a.k.a. Pancake Tuesday.
 
Pancakes are a traditional food on the day before Ash Wednesday since they contain several substances Christians traditionally gave up for Lent—milk, eggs, and butter.
 
My family has rechristened the day Waffle Tuesday so that we can eat our newest breakfast creation, Corn Waffles. We first made them last week to help my nephew Michael study for a test.
 
Michael lives in Virginia. Recently in school he has been studying Virginia’s past—specifically, the state’s part in the Revolutionary War.
 
The other day we were quizzing him on material he had been asked to learn.
 
He did a great job mimicking John Paul Jones and declaring, “I have not yet begun to fight.”
 
He knew where Thomas Jefferson lived even though we have yet to visit Monticello. (I hope we’ll get there in the spring!)
 
For some reason, however, he had trouble remembering details about the Battle of Yorktown—specifically, the name of the British General who surrendered at Yorktown to George Washington, Lord Cornwallis.
 
In order to make Cornwallis’s name more memorable we started calling him Lord Corn Waffles.
 
Soon we decided to reinforce the lesson by allowing Michael to taste the general’s namesake.
 
The rest, as they say, is history……
 
cornwafflesweb
 
Corn Waffles
 
Ingredients:
 
1/4 cup (1/2 stick) sweet butter
1-1/4 cups flour
3/4 cup yellow cornmeal
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1 cup buttermilk
3/4 cup milk
2 eggs, separated
2 tablespoons sugar
 
Instructions:
 
Melt the butter and set it aside to cool slightly while you assemble the other ingredients.
 
In a medium bowl use a whisk to combine the flour, cornmeal, salt, and baking soda.
 
In a larger bowl combine the buttermilk, milk, and egg yolks. Stir in the dry ingredients.
 
In a clean bowl beat the egg whites until they hold soft peaks. Beat in the sugar. Gently fold the sugared egg whites into the milk combination.
 
Cover the batter and place it in the refrigerator overnight. (You may just let it stand at room temperature for a few minutes, but your waffles will be fluffier if the batter can stand overnight, and the cornmeal will be better blended.)
 
The next morning take the batter out of the refrigerator and let it stand at room temperature for 15 minutes.
 
Brush your waffle iron with butter and preheat it. Cook the waffles as needed (usually 3 to 5 minutes, depending on your waffle iron).
 
Serves 4 to 6.
 
 
The Surrender of Cornwallis by John Trumbull (Architect of the Capitol)

The Surrender of Cornwallis by John Trumbull (Photo Credit: Architect of the Capitol)

 

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A King Cake for Mardi Gras

Saturday, February 21st, 2009

cakecloseweb

Mardi Gras is a time of taking chances—so I decided to try once more to make a King Cake. Readers of this blog may recall that I tried making one at Epiphany and was less than thrilled with the result. My mother taught me to persevere, however, and luckily King Cakes are eaten in Louisiana from Epiphany straight through to the beginning of Lent. I sifted through many different recipes identifying the cake elements that most appealed to me and went to work.

 

I’m actually very happy with my new cake, although the filling gushed into the middle so I didn’t end up with the classic ring. Mine was more of a round blob. Nevertheless, it puffed up beautifully and tasted like a sweet, creamy coffee cake.

 

Like the previous King Cake, it concealed a quarter (more authentic bakers would use a bean or a toy Baby Jesus) within its yeasty folds. The person who found the quarter in his or her cake was crowned King or Queen for the Day.

 

So—from my house to yours—here is a King Cake recipe. The biggest trick is to take your time; since it uses yeast this cake can’t be rushed. It’s a big cake so you’ll help your sanity and your waistline if you have young eaters in the house. Feel free to cheat a little and ensure that one of them gets to wear the crown! As you can see from the picture below that’s what we did at our house.

(Don’t tell Michael!)

Le Roi du Mardi Gras

Le Roi du Mardi Gras

Mardi Gras King Cake

 

Ingredients:

for the cake:

2 packets yeast (do not use instant)

2 teaspoons sugar plus 1/2 cup sugar later

4 to 5 cups flour

1 teaspoon nutmeg

2 teaspoons salt

the zest from 1 lemon (save the lemon to make juice for the glaze)

1/2 cup lukewarm milk

5 egg yolks (you will not need the whites)

3/4 cup (1-1/2 sticks) sweet butter at room temperature

 

for the filling:

 

1 8-ounce package cream cheese, at room temperature

1 egg

1 teaspoon vanilla

1/4 cup sugar

1 teaspoon cinnamon

1 tablespoon flour

 

for the glaze:

 

2 cups confectioner’s sugar

1 teaspoon vanilla

the juice of 1 lemon

a little water if needed

food coloring as needed

 

Instructions:

 

Place the yeast and the 2 teaspoons sugar in a small bowl. Cover them with lukewarm water, and allow the yeast to proof for 10 minutes.

 

In a large mixing bowl combine 3-1/2 cups of the flour, 1/2 cup sugar, the nutmeg, the salt, and the lemon zest. Stir them together thoroughly (I like to use a whisk for this).

 

Make a well in the center of the dry ingredients, and pour in the yeast mixture and warm milk. Stir in the egg yolks, and combine the mixture thoroughly.

 

When the batter is smooth, beat in the butter, 1 tablespoon at a time. (This takes a little while but eventually works.) Place the dough on a floured board, and knead it, adding more flour as needed. Your dough may end up slightly sticky but should not stick to the board.

 

Knead the dough until it feels smooth; then knead it for 10 minutes more. Don’t be discouraged. This kneading is what gives the final product its wonderful puffiness.

 

Place the dough in a buttered bowl, cover it with a damp cloth, and allow it to rise until it doubles in bulk. This will take at least 1-1/2 hours and perhaps more.

 

When the dough has risen, punch it down. Using your fingers, pat and stretch the dough to shape it into a long, short rectangle, at least 24 inches long and 6 to 8 inches wide. Let the dough rest while you beat together the ingredients for the filling.

 

If you want to, place a quarter or a bean in the middle of the dough. Gently spoon the filling down the center of the strip of dough. Fold the edges up over the filling to form a cylinder that encases the dough. Pinch the edges together to seal the filling as well as you can. Your seams don’t have to be perfect; they will be hidden by the glaze.

 

Pinch the ends of the cylinder together to form a ring, and place it on a silicone- or parchment-covered baking sheet. Let it rise, covered, until it becomes puffy, about an hour. Preheat the oven to 375.

 

Bake the King Cake for 25 to 35 minutes, until it is golden brown. Remove it from the oven, and allow it to cool completely.

 

For the glaze: beat together the sugar, vanilla, and lemon juice, adding a bit of water if needed to make the glaze thick yet pourable. Divide the glaze in three, and color the three glazes purple, green, and gold. Drizzle them artistically over your cake.

 

Serves at least 12.

 

 

Laissez les bons temps rouler!

Laissez les bons temps rouler!