food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 4 Gastronomic Identity II: Food and Cuisine
Food Item: Mardi Gras King Cake (courtesy Chef John Folse)
Yield: 10 servings
The king cake is the traditional dessert of the Carnival season and was originally served on the Feast of the
Epiphany. To make the dessert fun and unique, a bean was pressed into the dough prior to cooking. Whoever
got the slice containing the bean had to host a party for all guests in attendance. Today the bean has been
replaced with a plastic baby to signify the New Year.
Ingredients for Dough
1 /2 oz (14 g) instant yeast
11 /2 c (360 ml) warm water
1 /2 c (113 g) sugar
5 c (1.13 kg) flour
1/2 c (113 g) dry milk powder
2 tsp (10 g) salt
2 eggs, beaten
1 c (240 ml) melted butter
Ingredients for Glaze
2 lb (907 g) powdered sugar
1 pinch salt
1 tbsp (15 ml) almond extract
3 /4 c (180 ml) water
3 tbsp (43 g) cinnamon
Ingredients for Assembly
1 /4 c (60 ml) melted butter
1 /2 c (113 g) sugar
1 tbsp (14 g) cinnamon
Egg wash ( 1 /2 c [120 ml] milk plus 2 eggs,
beaten)
Purple, green, and gold sugars (available at
pastry and cake decorating outlets)
THE ENVIRONMENT
Preparation
In a measuring cup, combine yeast and 1 /2 cup water. Set
aside. In a large mixing bowl, sift together all dry
ingredients. Using a dough hook on an electric mixer,
blend dry ingredients 2–3 minutes on low speed. In a
separate mixing bowl, combine eggs, 3 /4 cup butter,
and remaining water. Slowly pour egg mixture and
bloomed yeast into mixing bowl with flour, gradually
increasing speed. Mix 8–10 minutes or until dough
separates from bowl. An additional 1 /2 cup of flour
may be sprinkled into bowl if dough is too wet. Brush
a large stainless-steel bowl with melted butter until
coated, then place dough inside. Brush dough with
remaining butter and cover tightly with plastic wrap.
Allow dough to proof in a warm place 1 hour or until
double in size.
Preparation
In an electric mixer, combine sugar and salt. Mix on low
speed while slowly pouring in almond extract and
water. Add cinnamon and continue to blend until
glaze is smooth. Set aside.
Preparation
Preheat oven to 350°F. After dough has proofed, roll out
onto a well-floured surface into an 18–by-12-inch
rectangle. In a small bowl, combine sugar and
cinnamon. Brush top of dough with melted butter,
then sprinkle with sugar and cinnamon mixture. Cut
cake vertically into 3 even sections. Pinch together
end of each strip. Starting from the joined end, form
into a basic three-strand braid. Shape braid into a
circle and pinch together to hold form. Brush entire
cake with egg wash and proof in a warm place until it
doubles in size. Bake 20–25 minutes or until golden
brown. Drizzle glaze over entire cake and sprinkle
with colored sugars.
There are many factors in the external environment that impact food, food production,
traditions, the fusion of styles, and product offerings. In the following sections, the focus is
on the impact of geography and climate on indigenous food products and the integration