mamagia

I am having a Mardi Gras DInner Party for a group of friends and neighbors. So far, this is what I have planned:

My tablescape will be in Mardi Gras colors of Purple(justice), Green (faith) and Gold/Yellow.(power) From my local party store I have purchased inexpensive bead necklaces in these colors, some masks and also some doubloons (coins) I will either make a floral arrangement and incorporate some of these items in it or I will scatter these items around on my table along with some coordinating candles.

Cocktails: Hurricanes (recipe below)
Music: Jazz and zydeco CD's

Menu: Creole Corn Bisque with Crab,(recipe below) Jambalaya, Red Beans and Rice, Gumbo, Shrimp Etouffee,(recipe below) Mardi Gras Salad(recipe below)

Dessert: King Cake, Mardi Gras Bourbon Pecan Cake (recipe below)

Recipe for Hurricane Cocktail:
INGREDIENTS:
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for garnish
PREPARATION:
Squeeze juice from half a lime into shaker over ice.
Pour the remaining ingredients into the shaker.
Shake well.
Pour into hurricane or other glass to serve.
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Recipe for Mardi Gras Bourbon Pecan Pound Cake
1-1/2 cups (3 sticks) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon (or milk)
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped pecans, toasted
GLAZE
3 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1-1/2 cups confectioners sugar, sifted
2 to 3 tablespoons milk
COLORED SUGARS
dark green
yellow
dark lavender
Preparation
1. CAKE: Set oven rack in the middle and preheat oven to 325° F.
2. In the bowl of the stand mixer, cream together the butter and the cream cheese. Add the sugar a little at a time, mixing on medium speed until light and fluffy.
3. Add the eggs, one at a time, mixing on low just until the yolk is no longer visible.
4. In the medium bowl, sift together the flour and the salt. Add the flour and salt to the butter mixture a little at a time, alternating with the bourbon, mixing on low each time just until blended. Be gentle. Don’t over mix, or the cake will be tough and lose volume. Start with the flour and end with the flour. (You can also do this part by hand using a spatula to fold in the flour and bourbon.)
5. Gently fold in the vanilla extract and the pecans.
6. Pour into the prepared tube/Bundt pan and bake for 1 hour 30 minutes to 1 hour 45 minutes, using a long bamboo skewer to check cake consistency. Skewer should come out dry, but may have a few crumbs clinging. Remove from oven and cool in the pan on a wire rack for 15 minutes. Remove from pan and cool completely on the wire rack.
7. GLAZE: In the bowl of the stand mixer, cream together the butter, cream cheese, and vanilla. Add the sifted sugar a little at a time until the sugar is fully mixed in. Add milk a little at a time, mixing as you go, until the glaze drizzles easily from a spoon. Depending on humidity, you may need a little more or a little less milk.
8. DECORATE: Drizzle the glaze around the top of the cake, allowing it to run down the sides. Sprinkle the colored sugars on top of the glaze.
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Recipe for Creole Corn Bisque with Crab:

1 1/2 T corn oil
1 C yellow onion, chopped
1 1/4 C carrots, chopped
1 1/2 C celery, chopped
1/2 C dry sherry
3 C corn kernels
1 bay leaf
2 quarts vegetable stock
1 C heavy cream
2 tsp. kosher salt
1 1/2 tsp. pepper
2 T tarragon, finely chopped
8 T flaked crabmeat
scallions and red bell pepper for garnish



Serves 8
Heat oil in a stockpot and sauté onion, carrot and celery until soft. Add sherry and reduce by 1/2. Add corn and bay leaf. Add vegetable stock and bring to a boil. Lower heat and simmer for 30 minutes or until vegetables are very tender. Pureé soup in a blender or food processor and return to clean stockpot. Add cream, salt and pepper. Return to stove, bring to a boil, reduce heat and simmer for 30 minutes. Let cool and add tarragon. Garnish hot soup with 1 tablespoon of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped
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Recipe for Shrimp Etouffee:
1/2 cup butter or margarine
2 medium onions, chopped
1 cup chopped celery
1 cup chopped green onions
2 cloves garlic, minced
1/2 cup flour
3 1/2 cups water
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons lemon juice
1 teaspoon salt
2 bay leaves
1/4 teaspoon dried thyme leaves
2 pounds shrimp, peeled and deveined
1 teaspoon Original TABASCO® brand Pepper Sauce

Hot cooked rice

Melt butter in large saucepot or Dutch oven; add onion, celery, green onion, and garlic. Cook 5 minutes or until tender. Add flour and stir until well blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Stir in shrimp and TABASCO® Sauce. Simmer 5 minutes longer or until shrimp turn pink. Discard bay leaves. Serve over rice.
Makes 8 servings.
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Mardi Gras Salad
Ingredients:
1 head lettuce
1 cup sliced purple/red cabbage
1 cup sliced yellow bell pepper
Wash and dry lettuce. Tear into pieces. Place in large salad bowl. Sprinkle cabbage and bell pepper on top. Pour one cup Creole Mustard Salad Dressing* over salad. Toss and serve. Serves 12.

Creole Mustard Salad Dressing
2 tablespoons Creole Mustard
2 tablespoons vinegar
3/4 cup oil
Blend mustard and vinegar.
Slowly add oil; blend until smooth. Pour over salad.
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