January 6 officially kicks off King Cake season in New Orleans. What a better time than New Year’s Day to get a head start and embrace the Cajun spirit of “laissez les bons temps rouler”- let the good times roll.
Our good friends the Zhangs joined us for New Years brunch today, and I was pumped to make a King Cake for the occasion. King Cakes are a Mardi Gras staple, and because nothing could be more logical, each one contains a plastic baby. The lucky cake eater whose slice contains the baby is responsible for providing the next cake. The Zhang’s 3-year-old was the big winner… he better deliver the goods next time.
We were fresh out of plastic babies, but luckily Sam’s in the thick of a major farm phase right now. His plastic pig toy was the perfect stand in. The recipe came from my new favorite cookbook, American Cake. The book tells the story of how many of our favorite cakes started, along with providing recipes and gorgeous photos. I can’t way to bake my way through it.
But enough about cake… luckily we have Mike to balance things out with some bacon. Mike made the most incredible shrimp and grits, you must give this Saveur recipe a try. If you like extra sharp cheddar cheese, bacon bits, garlic and shrimp, you’re in for a treat.
I hope that 2017 really does let the good times roll for all of you.
Until We Eat Again,
Two Happy Cooks