Kathy's Recipe Korner

Mardi Gras Goodies




spacerjester Kielbasa in Bourbon
spacerjester Muffuletta Dip

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spacerjester King's Cake Pull-Apart Bread (photo)new

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spacerjester Gumbo for a Crowd
spacerjester Louisiana Chicken and Andouille Jambalaya
spacerjester Mardi Gras Jambalaya
spacerjester Muffulettanew

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spacerjester Buttermilk King Cake W/Cream Cheese Filling
King Cake
spacerjester Mardi Gras King Cake W/Cream Cheese/Apple Filling

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1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 medium carrot, thinly sliced
1/2 stalk celery (with leaves), thinly sliced
1/2 cup small cauliflower florets
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 cup pitted large green olives, finely chopped
1/4 cup brine-cured pitted black olives, such as kalamata, finely chopped
2 tablespoons chopped jarred pimento (sweet peppers)
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
One 6-inch-round Italian bread loaf with sesame seeds
6 ounces sliced provolone
6 ounces sliced mortadella
4 ounces sliced sopressata

In a small saucepan, combine 1/2 cup of the oil, the carrot, celery, cauliflower, oregano, thyme and 3 tablespoons water. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are somewhat tender, about 6 minutes. Transfer the vegetable mixture to a small bowl and stir in the olives, pimento and salt. Set aside to cool.
When the olive-vegetable salad has cooled, stir in the parsley.
Slice the bread in half lengthwise. Using your hands, scoop out the inside of each bread half to make a shallow pocket. Brush the inside of the top half with the remaining 2 tablespoons oil. Fill the bottom bread half with the olive-vegetable salad and pack it down with your hands. Layer the provolone, mortadella and sopressata over the salad (without letting any hang over the sides). Cover with the top bread half and tightly wrap the sandwich with plastic wrap. Place the sandwich on a cutting board or baking sheet and weigh it down with a heavy object, such as a cast-iron skillet, for at least 1 hour or up to 3 hours.
Remove the plastic wrap and cut the sandwich into fourths or sixths. Serve.

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King's Cake Pull-Apart Bread (photo)

3 rolls refrigerated buttermilk biscuit dough
1 stick butter, melted
1 c. sugar
2 tsp. cinnamon


1 c. powdered sugar
3 tbsp. milk
1 tsp. vanilla extract
purple, yellow and green sanding sugar sprinkles

Make the Pull-Apart Bread: Preheat the oven to 350°F. As it heats, open the biscuit dough, pulling apart all of the biscuits. Slice each in half and roll into balls.
Dip the balls into melted butter, then place in a resealable plastic bag. Add the sugar and cinnamon, seal and shake until all of the dough balls are covered.
Coat a Bundt pan with nonstick cooking spray (or grease with butter), then fill with the dough balls, packing them in close together. Bake for 28-30 minutes, or until the dough balls are lightly golden and have puffed up.
Flip over the Bundt pan to remove the pull-apart bread. It should form a domed circle. Set aside to cool a bit while you make the glaze.
Make the Glaze
: Whisk powdered sugar, milk and vanilla extract together in a medium-sized mixing bowl. Spoon glaze over the cake, covering it completely. Top with sprinkles.

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Gumbo for a Crowd

1/3 cup vegetable oil
1/2 cup flour
3 cups chopped onion
1 1/2 cups chopped red or green bell peppers
1 cup sliced celery
2 tablespoons minced garlic
2 to 2 1/2 tablespoons Cajun seasoning, or to taste
6 cups chicken broth
One 28-ounce can crushed tomatoes in puree
1 pound andouille sausage, sliced
1 1/2 lbs. boneless, skinless chicken breast, cut into 1" pieces
One 16-ounce package frozen cut okra
1 1/2 pounds shelled and cleaned shrimp

Stir together oil and flour in a large casserole, set over medium heat. Cook, stirring, until flour mixture is brown, about 5 to 7 minutes.
Add onion, celery, green pepper, garlic and Cajun seasoning. Cook, stirring, until softened, about 5 minutes.
Add chicken broth, tomatoes and sausage. Bring to boil; simmer 15 minutes.
Add chicken and okra; simmer 10 minutes more, or until chicken is cooked. (May be prepared one to two days ahead. Let cool, cover and chill. Reheat before proceeding.)
Add shrimp; simmer 5 minutes, or until cooked.
Garnish with sliced scallion and minced parsley, if desired.
Source: Cooking.com

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Louisiana Chicken and Andouille Jambalaya

4 ounces smoked bacon, chopped
1 pound andouille sausage, cut into 1/2-inch pieces
3/4 pound smoked ham, sliced into 1/2-inch pieces
1 green bell pepper, chopped
1 large onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 1/2 pounds skinless, boneless chicken thighs, chopped into 1" pieces
1 1/2 cups long grain white rice
3 teaspoons Creole seasoning (such as Tony Chachere’s)
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
One 14.5-ounce can diced tomato (undrained)
2 1/4 cups low-sodium chicken broth
Parsley leaves, for garnish

In a large Dutch oven over medium heat, cook the bacon until the fat has rendered, about 6 minutes. Increase the heat to medium-high and add the sausage, ham, pepper, onion, celery and garlic. Sauté until the onions are translucent, about 7 minutes.

Add the chicken and cook, stirring, about 2 minutes. Stir in the rice, Creole seasoning, oregano and cayenne and sauté for 3 minutes. Add the broth and the tomatoes and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 minutes or until the broth has been absorbed into the rice.
Fluff the rice up with a fork and serve sprinkled with parsley leaves.
Source: Cooking.com

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Mardi Gras Jambalaya

3 Tbsp. flour
2 tsp. dried thyme leaves
1/4 tsp. each ground red pepper (cayenne) and black pepper
8 bone-in chicken thighs (2-1/2 lb.), skinned
1 Tbsp. oil
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 can (28 oz.) fire-roasted diced tomatoes, undrained
1/2 cup BULL'S-EYE Texas Style Barbecue Sauce
1 pkg. (9 oz.) fully cooked andouille sausage, sliced
3 cups fat-free reduced-sodium chicken broth
1-1/2 cups long-grain white rice, uncooked
1/2 lb. uncooked deveined peeled large shrimp
1/4 cup minced fresh parsley

MIX flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
ADD onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
ADD shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.

SPOON rice into shallow bowls; top with chicken mixture and parsley.
Note: Substitute 1 Tbsp. fresh thyme leaves for the parsley.
For best results, prepare using converted long-grain white rice as directed in recipe.
Prepare using 3 sliced andouille sausage links (from a 12-oz. pkg.).


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King Cake

2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup butter, melted
5 egg yolks
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1 (8 ounce) package cream cheese
1/2 cup confectioners' sugar
2 cups confectioners' sugar
1/4 cup lemon juice
2 tablespoons milk
1 tablespoon multicolored candy sprinkles

In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes.
Meanwhile, preheat oven to 350° F.
Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.
Source: All recipes


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Mardi Gras King Cake With Cream Cheese And Apple Filling

Apple Filling:
2 tablespoons butter
2 large tart apples, such as Granny Smith, peeled, cored, quartered and sliced crosswise into 1/4-inch slices
1 tablespoon dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup raisins
1/2 cup toasted pecan pieces
In a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the raisins and toasted pecans. Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.

Cream Cheese Filling:
1 (8-ounce) package cream cheese
3/4 teaspoon vanilla extract
1/4 teaspoon salt
5 tablespoons sugar
1/2 beaten egg (save the other half egg to make the egg wash for the cake)
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese with the vanilla, salt and sugar. Add the beaten egg to the cream cheese mixture and beat until thoroughly combined. Cover and refrigerate until needed.

Cream cheese glaze:

2 ounces (1/4 of an 8-ounce package) cream cheese
1/4 cup (1/2 stick) butter, at room temperature
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup powdered sugar, sifted
In the bowl of a stand mixer, or in a medium bowl using a hand mixer, whisk together the cream cheese, butter, vanilla and salt until completely combined. With the mixer running, add the sifted powdered sugar, one spoonful at a time, until fully incorporated.

Brioche Dough and King Cake Assembly:
3/4 cup milk, divided
1 package (2 1/2 teaspoons) active dry yeast
1/3 cup plus 1 teaspoon sugar, divided
2 eggs, plus 1/2 beaten egg (use the remaining half egg left over from the cream cheese filling), divided
10 tablespoons (1 stick plus 2 tablespoons) butter, at room temperature
3 1/2 cups (15.75 ounces) bread flour, plus more for dusting
1/2 teaspoon salt
Apple filling
Cream cheese filling
Cream cheese glaze
Purple, green and yellow colored sugars for decorating
Plastic baby, if desired

In a small pan, heat one-half cup plus 2 tablespoons of milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of sugar, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.
Whisk the 2 eggs in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining one-third cup of sugar until fully incorporated.
If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.
In a medium bowl, whisk together the flour and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.
Remove the dough to a lightly floured surface and knead until it is soft and somewhat silky (it's a rich dough and won't be entirely smooth), 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1-1/2 hours.
Meanwhile, make an egg wash: Combine the remaining beaten half egg with the remaining 2 tablespoons of milk.
When the dough is doubled, punch it down (it will be very smooth and elastic) and roll it out onto a lightly floured surface into a 10-by-28-inch rectangle. Lightly score the dough lengthwise to divide the dough into 2 equal halves.
Spoon the apple filling down the length of one side, leaving a 1 1/2-inch border on the top, bottom and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1 1/2-inch border on the top, bottom and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Repeat with the apple filling. Press the sealed edges, making sure they are secure (otherwise the fillings could spill out while the cake bakes).
Gently twist the length of the dough to form a braid-like shape. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment-lined baking sheet.
Brush the top of the wreath lightly with egg wash and cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour, or loosely cover and refrigerate the dough overnight, removing it from the refrigerator about 1 hour before baking for the dough to come to room temperature.
Heat the oven to 375 degrees. Lightly brush the wreath with any remaining egg wash and place the sheet in the oven.
Bake the cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling, but there should be no crumbs sticking to it), about 30 minutes. Rotate the pan halfway through baking for even coloring.
Allow the cake to cool slightly before it is frosted (if it's too hot, the glaze will run off the cake and not adhere). Drizzle the glaze evenly over the cake, then lightly sprinkle with the colored sugars. If using the plastic baby, hide it somewhere in the cake (press the baby in through the bottom of the cake so as not to disturb the top or sides of the cake). Serve the cake warm or at room temperature.
Note: The cake can be adapted to any occasion by substituting or eliminating the colored sugars. Colored sugars and plastic king cake babies generally are available at baking supply stores, as well as online. For better flavor, rehydrate the raisins in a small saucepan, covered with spiced rum, over low heat just until plump and tender.
LA Times


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Buttermilk King Cake with Cream Cheese Filling

Sweet dough:
4 cups all-purpose flour
1/2 cup white sugar
1 (.25 ounce) package rapid rise yeast
1 1/4 teaspoons salt
3 eggs at room temperature
6 tablespoons butter
3/4 cup Bulgarian-style buttermilk
1/4 cup all-purpose flour (optional)
Cream cheese filling:
1 (8 ounce) package cream cheese at room temperature
1 cup confectioners' sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Egg wash:
1 egg
1/4 cup water
1 cup confectioners' sugar
4 teaspoons corn syrup
4 teaspoons milk
1 teaspoon lemon juice, or as needed

Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120°F. Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 ° F.
Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Preheat oven to 350° F. Butter the outer edge of an 8-inch cake pan.
Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.
Cook's Note:
Other optional ingredients include purple, green, and gold decorating sugar and 1 king cake baby, dried bean, or other tiny food-safe trinket. If desired, insert king cake baby into cake from underneath, and dust iced cake with colored sugars.
Source: All Recipes


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Muffuletta Dip

1 cup Italian olive salad, drained
1 cup diced salami (about 4 oz.) $
1/4 cup grated Parmesan cheese $
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives, drained $
4 ounces provolone cheese, diced $
1 celery rib, finely chopped $
1/2 red bell pepper, chopped $
1 tablespoon olive oil $
1/4 cup chopped fresh parsley
Serve with: French bread crostini
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini. Store leftovers in refrigerator up to 5 days.
Also, serve over a block of cream cheese or toss in caesar salad.
Source: Southern Living

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