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| Kick Mardi Gras Up A Notch With Emeril |
by Chef Emeril LagasseMARDI GRAS KING CAKE 2 envelopes active dry yeast 1/2 cup granulated sugar 1/4 pound (1 stick) unsalted butter, melted 1/2 cup warm milk (about 110ºF) 5 large egg yolks, at room temperature 4 1/2 cups bleached all-purpose flour 2 teaspoons salt 1 teaspoon freshly grated nutmeg 1 teaspoon grated lemon zest 1 teaspoon vegetable oil 1 pound cream cheese, at room temperature 4 cups confectioner's sugar 1 plastic king cake baby or a pecan half 5 tablespoons milk, at room temperature 3 tablespoons fresh lemon juice Purple-, green-, and gold-tinted sugar sprinkles Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours. Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide. Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350ºF. Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack. Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake. The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance. Yield: 20 to 22 servings From Chef Emeril Lagasse** ~*~ MARDI GRAS JAMBALAYA One 5-pound duck, trimmed of fat and cut into 8 pieces 3 tablespoons Creole Seasoning 2 tablespoons vegetable oil 1 pound andouille or other spicy smoked sausage, cut into 1/4-inch slices 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 1/2 cup chopped celery 1 teaspoon salt, or more to taste 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 2 cups peeled, seeded, and chopped tomatoes 1 tablespoon chopped garlic 3 bay leaves 2 cups long-grain white rice 2 teaspoons minced fresh thyme 2 quarts Chicken Stock or canned low-sodium chicken broth 1 pound medium shrimp, peeled and deveined 1 cup chopped green onions (green and white parts) 1/2 cup minced fresh flat-leaf parsley Season the duck pieces with 2 tablespoons of the Essence. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels. Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes. Add the rice and cook, stirring, for 2 minutes. Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is tender, about 30 minutes. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot and cook until they turn pink, about 5 minutes. Remove the pot from the heat and let sit, covered, for 15 minutes. Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot. (Or, if desired, transfer the jambalaya to a small ice chest to transport to the outing.) Yield: 6 servings From Chef Emeril Lagasse** Click here for more recipes and cooking tips from Chef Emeril.  Recommended ReadingPrime Time Emeril: More TV Dinners from America's Favorite Chef by Emeril Lagasse Prime Time Emeril is packed with menu ideas highlighting Emeril's well-known Louisiana-by-way-of-Fall River-Massachusetts cuisine. Recipe introductions feature witty Emerilisms (his "roux theory": a nice, dark brown roux requires about 25 to 30 minutes cooking time, or the amount of time it takes to knock back two beers) and chapter titles like "Pork Fat," "Y'All Southern?" and "Macho Meats," among others, set the tone. Comfort food is on the menu, including Chicken, Bacon, and White Bean Soup Portuguese-Style and Baked Ziti with Italian Sausage and Fennel ("love in a bowl"), along with more elegant fare such as Apricot-Glazed Cornish Game Hens with Sausage-Rice Pilaf Stuffing and Chilled Roasted Beet and Fennel Soup with Apple-Mint Crema and Toasted Pistachios.... (courtesy: Amazon.com) |
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About the Author: **Chef Emeril Lagasse EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED. |
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Let's Get Cooking!
