King Cake History
Mardi Gras was first celebrated in the New World in Mobile, AL in 1703. A half century later residents of the newly established settlement on the Mississippi River called New Orleans wanted to adopt this American style of carnival. Being neighborly members of Mobile’s Cowbellion de’ Rankin Society ventured west to help out the newcomers. Le reste appartient à l’histoire. Today N’Awlins is famous for its Fat Tuesday celebration but other cities along the Third Coast have a century or more a parading under their belts as well like Biloxi, MS, Pensacola, FL and of course Mobile is still home to the oldest Fat Tuesday celebration in the country.
Many uniquely American customs are part of Mardi Gras lore like secret societies, floats and throws. Also a key element is the legendary King Cake. The King Cake is the heart of many a Mardi Gras party.
Little more than a Danish decorated with colorful purple, green and gold icing the King Cake has something to separate it from the average paczki, a baby. Each cake has a tiny plastic baby stashed inside. The tradition being that whomever gets the piece with the baby is the King of the party. The tradition, like Fat Tuesday itself, predates Christianity in Europe. That original Pagan ritual ended with the “winner” being sacrificed.
For the longest time King Cake, in a word, sucked. It was dry and virtually tasteless but of late Third Coast bakers have begun adding flavor to their King Cakes. Cream cheese is a popular ingredient now which adds both flavor and moisture. Fruits and fruit compotes are also en vogue. Even those with special diets can enjoy King Cake with recipes for sugar-free and gluten-free cakes now in abundance.
Laissez les bon temps rouler!
A Brief History of the King Cake
Mardi Gras was first celebrated in the New World in Mobile, AL in 1703. A half century later residents of the newly established settlement on the Mississippi River called New Orleans wanted to adopt this American style of Carnivàle. Being neighborly members of Mobile’s Cowbellion de’ Rankin Society ventured west to help out the newcomers. The rest is history. Today N’Awlins is famous for its Fat Tuesday celebration but other cities along 
America’s Third Coast have a century or more a parading under their belts as well like Biloxi, MS, Pensacola, FL and of course Mobile is still home to the oldest Fat Tuesday celebration in the country.
Many uniquely American customs are part of Mardi Gras lore like secret societies, floats and throws. Also a key element is the legendary King Cake. The King Cake is the heart of many a Mardi Gras party. Little more than a Danish decorated with colorful purple, green and gold sugar or icing the King Cake has something to separate it from the average pastry, a baby. Each cake has a tiny plastic baby stashed inside. The tradition being that whoever gets the piece with the baby is the King of the party. The tradition, like Fat Tuesday itself, predates Christianity in Europe. 
That original Pagan ritual ended with the “winner” being sacrificed. Thankfully that part of the tradition has fallen to the wayside.
For the longest time King Cake was something to be endured not enjoyed. It was dry and virtually tasteless but of late Gulf Coast bakers have begun adding flavor to their King Cakes. Cream cheese is a very popular ingredient these days which provides both flavor and moisture. Fruits and fruit compotes are also en vogue. Even those with special diets can enjoy King Cake with recipes for sugar-free and gluten-free cakes now in abundance.
With Mardi Gras just around the corner I urge you to seek out a King Cake from your local baker or order one from the amazon HERE. Try your hand at one of the great American traditions. Laissez les bon temps rouler!
Super Bowl Recipe: “Reb” Beans and Rice
1 pound Red kidney beans (soaked overnight)
3 cups cooked rice
1 pound breakfast sausage
2 cloves garlic, crushed
1 bell pepper, chopped
1 chopped onion, diced
1 stalk celery, chopped
3 bay leaves
1/2 pound Andouille sausage
1/2 pound smoked pork sausage
1/4 teaspoon Cayenne pepper
Creole seasoningIn a Dutch oven render the breakfast sausage until brown and remove to drain. Sauté the bell pepper, chopped onion, celery in the fat from the sausage (adding cooking oil if necessary). After about five minutes add the garlic and cook another 3 – 5 minutes then add the pork sausage, beans, and water to roughly one-half inch above beans. Drop the bay leaves into the water. Slice both Andouille and smoked sausage and add to pot then season to taste with Cayenne and Creole seasoning. Cook slowly two to three hours, until gravy is thick and beans are tender. Add additional Creole seasoning to taste and serve over rice. Remember to remove the bay leaves.
