If I had a nickel for every New Orleans King Cake party, Laissez les Bons Temps Rouler! and Throw Me Something, Mister attended and yelled throughout the cities and parishes of Louisiana, it would be Hurricanes for all on the patio at Pat O’Brien’s.
From its opening in 1933, Pat O’Brien’s has remained a French Quarter landmark- a quintessential New Orleans party in the French Quarter favorite.
Patrons have three points of Pat O’Brien’s interest to choose from- the dueling pianos in the Piano Lounge, the Main Bar or the Pat O’s Patio.
My relationship with Pat O’Brien’s dates back to my days at LSU, and here’s proof of one of those fun evenings on the patio (that’s me on the bottom right).
What a fun place for good times and making great memories!
New Orleans King Cake is a Carnival staple- a local delicacy rich in taste, history, and tradition.
King Cake parties go hand in hand with Mardi Gras as perfect opportunities to do what we do well here in Louisiana- pass a good time!
King Cakes traditionally are braided dough oval cakes baked with a small plastic baby inside.
The top of the cake is covered with sugar in traditional.
Friends, neighbors, family, and Krewe members partake in the delicacy, and the person who receives the slice of cake with the baby keeps with tradition by hosting the next King Cake party.
New versions of the New Orleans King Cake take the Mardi Gras season by delicious surprise.
Case in Carnival point…
What’s not to hunka hunka burning love about The Elvis King Cake exclusively from a Cochon Butcher.
Braided yeast bread filled with peanut butter & bananas, marshmallow topping, candied bacon, sprinkles, and the cutest little plastic pig is Carnival culinary genius.
All this talk of King Cakes and Carnival has me thinking King Cake party.
I’m presently without camera, but not without recipe.
This recipe cuts to the King Cake chase by using refrigerated crescent rolls as well as packing big almond flavor.
King Cakes aren’t necessarily good for the waistline, but they are good for the soul.
Crescent City Crescent Roll King Cake
2 cans refrigerated crescent rolls
¼ cup granulated sugar
¼ cup firmly packed brown sugar
1 teaspoon allspice
1 teaspoon cinnamon
½ cup almond paste (see recipe below)
½ cup finely chopped pecans
1 stick butter, melted
For Almond Paste
1 ½ cups whole blanched almonds
1 2/3 cups powdered sugar
¼ cup egg white
½ teaspoon almond extract
1 cup powdered sugar
½ teaspoon pure vanilla flavoring
1 teaspoon almond extract
1 Tablespoon milk
For Colored Sugars
1½ cups granulated sugar, divided into 3 equal parts
red, blue, green, and yellow food coloring
For Almond Paste
Using a food processor grind the almonds into a fine powder (this should take about 2 minutes). Add powdered sugar, blending well. Place mixture in a large mixing bowl. S tir in egg whites and almond extract until smooth. On a flat surface Lightly dusted a flat surface with powdered. Roll out almond paste into a 14″ x 1-2″ log. Wrap in parchment paper and chill for a minimum of 1 hour. When rested, cut the log in two pieces. Wrap in wax paper and chill.
~recipe from Food.com
For King Cake
Preheat oven to 350ºF. Unroll crescent rolls -do not separate- and place on baking sheet that has been sprayed with non-stick cooking spray. Lightly press crescent rolls at seams to seal. Mix allspice, cinnamon, granulated sugar, and brown sugar together. Brush crescent rolls with melted butter. Spoon prepared sugar mixture over crescent rolls. Drop almond paste by teaspoonfuls over the top of the crescent rolls. Top with chopped pecans.
Begin at the long end of crescents and carefully roll into a log similar to a jelly roll. Bring ends together, pinching together to form a ring. Bake at 350ºF for 20 to 25 minutes, or until golden brown. Allow to cool to room temperature.
In medium mixing bowl, whisk add all ingredients together until smooth. Drizzle glaze over top of King Cake.
For Colored Sugars
Divide the 1½ cups sugar evenly into three separate cups or small bowls. For the purple color, add one drop of red and one drop of blue food coloring to ½ cup sugar. Add 2 drops yellow to the second ½ cup of sugar to make the gold sugar, and add 2 drops green to the last ½ cup of sugar to make the green sugar. Gently blend sugar with food coloring(s). Sprinkle top of cake with colored sugars in color block form by alternating colors. Follow with desired decorations.
Cut me a piece of New Orleans King Cake, mister!