Mustard Greens and King Cake

11

Bonne Annee’ mais amis!  As I write this, I am seeing possibility of snow on New Year’s Eve!  And for those of you who know me, I much prefer warmer days.  Nonetheless, I have two recipes that identify with the winter season.  First is Mustard or Turnip Greens, and secondly the “Mardi Gras King Cake” from my dear friend, John Ed Laborde at Panaroma Foods.

 

Mustard (or Turnip) Greens

 

2 or 3 Bunches of Mustard or Turnip Greens
1 Large Onion
1 Large Turnip
1/2 Pound Salt Pork, Bacon or Sausage

 

Stem and pick the greens, washing several times.  Put greens in large pot, the water on the leaves from washing is sufficient, do not add water.  Add meat, seasoning and turnips.  Cook slowly until meat and greens are tender.  Serve with cornbread.

 

This recipe is from CZECH-Out Cajun Cooking, available at ACT for $10.00 plus shipping.

 

King Cake by John Ed LaBorde

 

Dough:

1 Teaspoon Instant Dry Yeast
1/3 Cup Sugar
1/3 Cup Warm Water (105 to 110 Degrees)
1/2 Cup Plain Sour Cream
1 Teaspoon Vanilla Extract
2 Large Eggs
1 Large Egg Yolk
3 Cups All-Purpose Flour
1/2 Teaspoon Salt
6 Tablespoons Melted Butter

 

In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, 1/2 teaspoon sugar, and 1/3 cup warm water. Let stand until mixture is foamy, about 7 minutes. In a small bowl, whisk together sour cream, vanilla, eggs, and egg yolk.  Add yeast mixture. Beat at low speed until combined, about 1 minute.  With mixer off, add flour, salt and remaining sugar.  Beat at medium low speed until most of dry ingredients are moistened.  Increase mixer speed to medium, beat for 2 minutes.  Add butter, beat until combined, about 2 minutes.  Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.  Spray a large bowl with cooking spray.  Place dough in bowl, turning to grease top.  Cover and let stand in a warm place (75 degrees) until doubled in size, about 1 hour.  Roll the dough out on a floured surface into a 12 inch circle and add cream cheese filling (recipe follows). Roll the dough in a jelly roll fashion and tuck ends together.  Bake at 350 degrees for 30 minutes. Let cool completely on a wire rack.  Transfer to a serving platter.  Prepare icing to glaze the cake (recipe follows), colored sugar and decorate.

 

Cream Cheese Filling

6 Ounces Cream Cheese, Softened
1/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 Tablespoons Beaten Egg
1/4 Cup Heavy Whipping Cream
1/4 Cup Confectioner’s Sugar

In a medium bowl beat cream cheese, granulated sugar, and vanilla with a mixer at medium speed until combined.  Beat in egg. Spread a thin layer over dough as instructed above.

 

Icing

2 Cups Sifted Powdered Sugar
1 Tablespoon Vanilla
2 Tablespoons Powdered Milk
1/2 Teaspoon Salt
1 Cup Hot Water
1 Tablespoon Oil

 

Combine vanilla, powdered milk, salt, oil and hot water.  Beat at medium speed.  Slowly add powdered sugar until well blended.  Ice king cake with icing and sprinkle with colored sugar.

 

Bonne appetite!  Avoyelles Parish cookbooks, compiled by several organizations are available for purchase in the ACT Gift Shop, located at 8592 Highway 1, Suite 3, Mansura, LA 71350.  We ship books for cost of book and an additional $5.00 for postage.  Call (800) 833-4195 or email tourism@kricket.net for details.