For those that don't know the Cajun/French phrase, Laissez les bon temps rouler means "Let the good times roll!" And for those that don't know me well, I spent the better part of 2010 - and a few months of 2011 - living in New Orleans. There are few things I love more than (kosher) gumbo, po'boys, the Saints, go-cups, and of course KING CAKE.
The past few years, Justin and I have celebrated by putting on beads, wearing green, yellow and purple, and drinking Abita beer. Even Bo wore beads!
But we all know it's just not the same. This year, I decided that we were going to do it right. We were invited to a Mardi Gras party tonight, so we decided to make red beans and rice and a king cake.
I have attempted king cake, and it turned out completely delicious. And completely face down on the floor. That definitely didn't stop me and Justin from dipping the non-floor touching parts in the leftover bourbon icing. Needless to say, it was high time I made another, and was far more careful in moving it from the cookie sheet to the cooling rack. Success!
Since my trip to Argentina back in August, I've had a can of dulce de leche cooped up in our pantry for when I dreamt up more alfajores. Instead, I rolled used it to fill the king cake. Wise choice, I'd say. I topped the rest of it with bourbon icing and sprinkled the obligatory sanding sugar over top. Even I was impressed with the outcome!
Laissez Les Bon Temps Rouler! Happy Mardi Gras y'all!