|
|
Post by Boyd Percy on Feb 28, 2017 1:47:30 GMT -5
February 28, 2017
Temperatures in 70s and 80s throughout south Louisiana.
Laissez les bons temps rouler!
|
|
|
|
Post by Wes on Feb 28, 2017 8:47:58 GMT -5
Around here we think of it as Paczki Day. Darn things are addictive!
|
|
|
|
Post by Greg B. on Mar 17, 2017 15:10:05 GMT -5
I should check the froum more often. Growing up in New Orleans, my grandmother (of mostly German heritage) always made a sort of filled beignet for Mardi Gras. I'm guessing they were a lot like what Wes knows as paczkis. Maybe because of that, I've been trying to find a source of paczkis for a couple of Polish-American friends, one from Detroit and one from Buffalo, but L.A. isn't cooperating so far.
|
|
|
|
Post by Boyd Percy on Mar 17, 2017 16:11:49 GMT -5
The King Cakes I first tasted in the 1960s were dry as hell. They reminded me of French Bread with colored, granulated sugar sprinkled over the top. They appeared on January 6th when the Twelfth Night Revelers had either gold or silver beans inserted in the cakes and the lucky young ladies who received the right beans who be the Queen or one of the Maids of the Ball. The winners were all predetermined being the daughters of the socially elite. King Cakes are now very moist and filled with sweetened cream and fruit jams. They are covered with icing, chopped nuts and coconut. They have a miniature pink, plastic baby that you can insert the cake. The person who finds the baby has to provide the king cake at the next party. My favorite is the praline pecan cake with a praline cream filing and covered with either milk chocolate or praline icing and chopped pecans.
|
|
