There's always a reason to eat in this damn city. Most people in the country are trying to work off the holiday pounds or are just getting back into a normal life routine, but in New Orleans today, we're celebrating Twelfth Night, which marks the end of Christmas and the beginning of Carnival. Which means king cake. And more booze. Oh, dear.
Of all the "party" holidays, Mardi Gras is hands down my favorite. On Halloween there's too much pressure to find the perfect costume and mine usually sucks. On New Year's Eve you're expected to do something amazing with all of your closest friends that will set off the New Year right, but I mostly find myself celebrating by finishing my second bottle of wine and watching fireworks with whoever didn't go home for the holidays. Which is super fun, but not quite *watching the ball drop in NYC while being fed caviar from David Beckham himself* fun.
Mardi Gras is different, though. You don't have ...
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This recipe is super simple and so is this post.
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This is one of those cakes you should bring to a party and casually place in front of everyone and say something like "Oh, it was easy, I do this stuff all the time *hair flip*." I would go into grand detail about why this cake made me so happy, but I think the title kind of sums it up. For those of you who aren't familiar with Grand Marnier, its the fancy orange liqueur that gets put into your top shelf margarita when you have the extra cash to spend on getting drunk in style. It goes shockingly well with the goat cheese buttercream, which may or may not be the real star...
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Do y'all remember when pomegranates became a thing? Like there was definitely a year, I'm gonna make a stab and say it was 2007, when pomegranates arrived. Suddenly, everyone was walking around drinking those weirdly curvy bottles of "Pom" and saying things like "it's a super food" and "have you heard of this thing called 'twitter'?" Anyway, its been a while since then but I'm glad these little guys got their spot light cause otherwise these cupcakes would probably have been made with cranberries and no offense to cranberries but they really aren't that hip...
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Y’all. Satsumas are in season and they are delicious and if you don’t know what they are read this and also I’m sorry for you. The 411 is that they’re basically a small, easy-to-peel, super sweet, unnervingly juicy and addictive orange. I feel like everyone in south Louisiana (besides me because whatever) has a memory of sitting under a grandmother or aunt’s satsuma tree in some picturesque southern backyard picking satsumas straight off the tree and laughing with their play friends as the juice dribbled down their chins and into their laps. Or something like that.
Anyway, the above scene isn’t nearly as cute when I do it as a grown adult male so I’m over it and instead went to a supermarket (Whole Foods, because the farmers market is on Saturday morning and sometimes I do things on Friday night and can’t make it OK get off my case) and bought a 5 lb box for like $6, which it turns out is the perfect amount to make a bundt cake that needs to literally soak in the blood of these beauties. If you aren’t able to locate...
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