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Once you try our king cake, you'll be wanting more. Treat yourself to our unique "gourmet" king cake. We ship king cakes year round.
Mardi Gras King Cakes We offer two delicious styles of King Cakes. The first is the popular Mardi Gras King Cake. This cake starts with our signature recipe of fresh brioche dough. The dough is formed into a ring and then filled with your choice of cream cheese, fruits, nuts or a combination of these fillings. The cake is then baked and covered with our homemade icing and colored sugar in purple, green and gold. The cake is packaged with Mardi Gras Beads and a plastic baby that you can insert before serving.
Traditonal French King Cake We also offer the traditional French King Cake, which is a round puff pastry filled with almond marzipan. This cake should be heated in the oven and served warm. Wonderful with coffee for breakfast!
History of the King Cake In European countries, the coming of the Wise Men bearing gifts for the baby Jesus is celebrated annually twelve days after Christmas. Called Epiphany or the Twelfth Night, it is traditionally a time of celebrating and feasting. The French tradition of baking a special cake to honor the three kings, "A King's Cake," began in 1311. Today, King Cakes are enjoyed in Louisiana from the Feast of Epiphany until Mardi Gras day. A plastic or porcelain baby is inserted into the cake to symbolize the Baby Jesus. The cake is covered in sugar, specially colored in purple for justice, green for faith and gold for power - these are also the colors of Mardi Gras. In Louisiana, whomever gets the piece of King Cake with the baby in it must continue the celebration by hosting the next party and providing the next King Cake!
SHRIMP SALAD
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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