We had crayfish, red beans and rice, collard greens, and King Cake for dessert. I've never had King Cake, heck, until last week, I'd never even heard of King Cake, but I made one anyway. It's not really a cake at all. It's sweet yeast bread that's slathered in cinnamon and braided. Kind of like stollen or cinnamon rolls, but iced and sprinkled with colored sugars.
And what a mess I made. I actually laughed out loud at this stage, but when I put it on the fancy platter it looked pretty good. And folks who'd had it before said it tasted good too, but what a lot of trouble just to hide a little plastic baby. Unless I go to another Mardi Gras party I don't think I'll be making this again. If I'm going to go to the trouble to make a sweet yeast bread, I think I'll just finish it off as cinnamon rolls.
But that's what I like about our Gourmand Club; it forces one to try new things, experiment with new recipes, and experience different cultures. Laissez les bon temps roulez!