Laissez les bons temps rouler

Hubby and I ADORE New Orleans and Mardi Gras Season; to us it means amazing food and soulful celebrations. Mardi Gras season warms and brightens the cold, dark days of winter with warm food, smooth jazz, strong drinks and good friends.

This year, in lieu of visiting New Orleans, we decided to bring a little of the Big Easy to Ohio, and host a Mardi Gras Party.  I immediately started planning my menu.... is there really anything else to plan? Oh, yeah, I guess decorations... and guests... and play lists and...sure, sure I guess there are other things.  

So let's get back to talking about the food. I might have been on Pinterest, and there may or may not be a "secret" board that I created so that I could food stalk in private. I knew I wanted an assortment of classic New Orleans favorites, and what says New Orleans more than beignets? Well, jambalaya for one... or gumbo, or muffalettas, or oysters, or pralines, or bananas foster, or.... I could go on. So I needed to narrow my list a bit.

Ultimately, here's my recipe for a successful Mardi Gras party: A full on, meat loaded but dairy free red beans and rice, a vegetarian/vegan jambalaya, muffalettas (both vegetarian and meat lovers, easily converted to dairy free), dairy free king cake, vegan pralines and classic beignets.

My mother had given me a box of Cafe' Du Monde's world famous beignet mix, so I felt compelled to try that out, and ended up making a batch of "beignet balls" (which turned out kind of like dense donut holes). They were nothing to write home about, especially since they were not dairy free and are WAY better fresh from the fryer in NOLA. But to paraphrase one of my guests "Who doesn't love deep fried dough covered in sugar." Touché, my friend, touché.

Next on my list; tackle the muffalettas! This was something I felt would be pretty easy to re-create as not only a classic muffaletta, but with a meat free and dairy free adaptation too. I used a loaf of Italian bread, layered on Swiss and provolone cheeses, topped with ham and salami and then added a store bought olive salad; for the vegetarian version I omitted the meats, and for my dairy free sandwich I left off the cheese. Ta-da! Muffaletta!

Next, let's tackle the red beans and rice. After my first trip to New Orleans I immediately returned home and began searching for a recipe to do justice to this hearty and filling NOLA favorite. Here's the link to my favorite http://allrecipes.com/recipe/authentic-no-shortcuts-louisiana-red-beans-and-rice/detail.aspx However, I make a few alterations: cut the water to 8 cups (and make at least 2-3 of those cups veggie, beef or chicken stock) and omit the basil.  {Sorry, no photo, we ate it all up!}

Ok, we're on a roll! The "easy" stuff was done: namely, those things not being made from scratch and those that required no alterations to make them dairy free. But wait! I was able to find an AMAZING recipe for vegan pralines at Manifest Vegan!  http://www.manifestvegan.com/2009/12/vegan-pralines/

These pralines were perfect and delicious with zero changes to the recipe. I did have to stir quite a bit longer than the stated 1-2 minutes for them to cool and pull away from the sides of the pot, but it was worth it!

On to the fun stuff! The recipes I get to tamper with! I found about a bazillion jambalaya recipes and once I decided to make it vegetarian that number only dropped to several hundreds of recipes. Now there are two types of jambalaya - Cajun (without tomatoes) and Creole (with tomatoes) - and once I had decided on a Creole jambalaya I was left with a few good options. I must have read about 20 different recipes and ultimately decided to take my favorite parts of each and create my very own recipe.

VEGETARIAN JAMBALAYA
Serves - "a metric shit ton" of people - or at least 8

Ingredients

• 1 to 2 tbs olive oil
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped orange or yellow bell pepper
• 1 cup chopped white  or sweet onion
• 1 cup chopped celery
• 6 cloves of garlic - minced
• 2 cups converted rice - uncooked
• 4 cups of vegetable stock 
• 28 oz can diced tomatoes (do not drain)
• 2 tbs cajun seasoning (such as Tony Chachere's)

Directions
Heat a very large pot over medium high heat, add the olive oil,  sauté the veggies and garlic in the pan until they are semi soft. Add the rice and cook 1-2 minutes.
Add the veggie stock, diced tomatoes and seasoning to the pan, heat to boiling, then reduce the heat to a simmer, cover and cook 20 minutes. Do not stir during this time.
The liquid should be mostly absorbed after 20 minutes, but if you would like a drier jambalaya you can cook uncovered for an additional 5 minutes until the liquid is completely absorbed.

This was a big hit with vegetarians and carnivores alike! I most certainly will be making this recipe for years to come!

NOW, the moment you've all been waiting for: THE KING CAKE. Who am I kidding? The whole purpose of blogging this event at all was for the king cake!! A king cake is the traditional celebration cake of Mardi Gras in New Orleans. Traditional cakes are rolled brioche dough with cinnamon, sugar and pecan filling. The dough is typically butter and milk laden, so this would be my biggest challenge! Again, I sifted through numerous recipes and ultimately ended up deciding to create my own from my favorite bits and pieces. 

MILKFREEME KING CAKE (Post edited on 3/9/14 based onYeast Bread Resolution results.)

Serves 12, Makes 1 large King Cake

Ingredients

• 1 package (1/4 ounce or 2 1/4 tsp) active dry yeast
• 1/2 cup warm water (run tap water to hot, should be very warm to the touch)
• 1/2 cup warm almond milk (warm in the microwave a few seconds until very warm to the touch)
• 1/3 cup sugar
• 1/3 cup shortening (melted)
• 1 tsp salt
• 1 egg
• Zest of 1 orange
• 3 to 4 cups all-purpose flour

Directions

In a large bowl mix the warmed water, almond milk and sugar. Sprinkle with yeast and allow to sit for 5 minuets or until frothy. Add the shortening, salt, egg, zest and 3 cups of flour. Stir to combine and turn out onto a well floured surface. Knead in up to 1 additional cup of flour until a soft and slightly tacky dough forms. Knead for an additional 6 to 8 additional minutes until soft and elastic. 

Place in an oiled bowl. Cover and allow to rise in a warm place until doubled, about 1 hour.

Punch down the dough. Turn out onto a lightly floured surface. Roll out into a 16 x 10 inch rectangle. Spread with the pecan filling (recipe follows). Roll up jelly-roll style, starting with the long side; pinch to seal. REALLY make sure to seal this up or all the goodness will ooze out. Place seam side down on a parchment paper/Silpat lined baking sheet, pinch the ends together into a ring (again, pinch REALLY well). Cover and allow to rise until doubled, 1 hour. 

Preaheat oven to 375 degrees Fahrenheit. 

Brush with an egg wash (one egg and 1 tsp water) and bake for 20-25 minutes until golden brown and a the bread sounds hollow to a gentle knocking. 

Cool on a wire wrack. 

Glaze (recipe follows) and sprinkle with purple, yellow and green sprinkles. 

PECAN FILLING

• 4 tbs light corn syrup
• 1 cup chopped pecans
• 2/3 cup brown sugar
• 1 tbs cinnamon

GLAZE

• 1 cup powdered sugar
• 2 tsp vanilla extract
• scan tsp or 2 to thin the glaze to a spreadable degree

It truly was a thing of beauty! I must say I was very proud of myself for this effort! Thankfully, my guests seemed to enjoy it as much as I did!

With that, my Mardi Gras extravaganza must come to an end... at least until next year! Gumbo anyone!?

Peace,

Laura 

A Little "Pick Me Up"

Now, I've had Tiramisu in Venice and I've had Tiramisu at the Olive Garden, and I can honestly tell you; I'm an equal opportunity Tiramisu lover. I'll eat it anytime, anywhere.... well, not anymore because it's loaded with dairy. Frown, big frown.

An Italian dessert, Tiramisu translates to "pick me up." The pick me up comes from the espresso/coffee soaked lady fingers, layered with a fluffy cream mixture of mascarpone cheese, whipped cream, and eggs. It's probably the closest thing to heaven on earth.

When my girlfriends and I decided to have a pasta night I decided this was the perfect time to try out a dairy free version of my all time favorite dessert. I figured if I supplied enough wine I'd have a captive audience to try my dairy free Tiramisu. A double pick me up; good friends and good food!

Here's the original recipe from LuaLosAngeles: http://www.lualosangeles.com/2011/02/tiramisu.html#more

TIRAMISU
Serves 6-8

Ingredients:

• 3 large eggs separated
• 3/4 cup sugar
• 1 (8 oz) container of mascarpone cheese
• 1/2 cup chilled heavy cream
• 2 cups strong brewed coffee or espresso, cooled to room temperature
• 2 tbs sweet Marsala wine
• 18 crisp good quality Italian lady fingers
• 1/4 cup fine-quality bittersweet chocolate shavings
• 2 tbs unsweetened cocoa powder

Directions:
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 14 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8 inch glass baking dish (2 quart capacity).
Repeat with 8 more lady fingers and arrange in bottom of dish, trimming as needed to fit snugly.
Spread half of mascarpone mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill Tiramisu covered at least 6 hours.
Just before serving, sprinkle with chocolate and cocoa.

As you may recall I've been on a quest to find a good substitute for whipped cream. I found a viable option called Mimicreme - however both amazon and my local natural foods store were out. I'm determined to find it in the near future, but for now it's back to the chilled coconut milk.

Here's my adaptation:
DAIRY FREE TIRAMISU
Serves 6-8

Ingredients:

• 3 large eggs separated
• 3/4 cup sugar (divided)
• 1 (8 oz) container of dairy free cream cheese, such as Tofutti Better Than Cream Cheese (softened to room temp)
• 1 can organic, full fat coconut milk such as Thai Kitchen (refrigerated 12 hours or overnight until the liquid and solids separate, open the can from the bottom, drain off the liquid mixture and reserve the solids). 
• 2 cups strong brewed coffee or espresso, cooled to room temperature
• 2 tbs dark rum (I prefer this to Marsala). 
• 18 crisp good quality Italian lady fingers
• 1/4 cup fine-quality bittersweet chocolate shavings  I omitted this. 
• 2 tbs unsweetened cocoa powder (or as much as your heart desires)

Directions:
In a double boiler or a large glass bowl set over simmering water; beat together yolks and 1/2 cup sugar at medium speed until thick and pale and warm, about 2 minutes. Beat in the dairy free cream cheese until just combined.
In a second bowl, beat whites with a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup sugar and continue to beat whites until they hold stiff peaks.
In a third bowl, whip the coconut milk solids until soft and fluffy. Gently fold the coconut "whipped cream" into the cream cheese/egg mixture, then fold in whites.
Stir together the coffee and rum in a shallow bowl. Soak each lady finger in the coffee/rum mixture for about 4 seconds and line the bottom of an 8 inch glass baking dish (2 quart capacity). (I actually like to make this in a bread/loaf pan because I feel it's easier to serve, whatever is left over I put in a separate small dish).
Spread half of the cream cheese mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and cream cheese mixture.
Chill Tiramisu covered at least 6 hours (after enjoying my leftovers the next day I highly recommend overnight!).
Just before serving dust with the cocoa powder.

I was pleasantly surprised by how authentic this dairy free Tiramisu tasted. Everyone seemed to enjoy it  and I truly couldn't tell the difference in flavor. This version was a little more "soft" and didn't set up as firm as the dairy laden version, but we cleaned our plates so fast it didn't seem to matter.

Turns out the dairy free version of Tiramisu was a very successful pick me up!

Peace,
Laura