The traditional King Cake for Mardi Gras in New Orleans is a yeast ring, topped with white icing and sanding, sparkling, or other decorating sugar in the colors of New Orleans: purple, green, and gold. But of course, you don’t have to use a yeast ring to make a King Cake. The top chefs of New Orleans create their own special versions in individual portions for dessert.

So you can apply the icing and sparkling sugar to cupcakes, ice cream cakes, panna cotta, cookies, whatever. Our easy idea is to make your favorite bundt cake, layer cake, sheet cake, or other cake and top it with boiled white icing and sparkling sugar.

> More Mardi Gras recipes.

> The history of Mardi Gras.

> The history of the Bundt cake.
 
 
RECIPE: MARDI GRAS KING CAKE BUNDT

Bake or buy a 12-cup Bundt cake.

For the from-scratch recipe for the cake (photo #1), visit Brown Eyed Baker.
 
Ingredients

 
Preparation

1. WHISK the powdered sugar and milk together in a bowl until smooth. Pour over the top of the cooled cake.

2. SPRINKLE one-sixth of the top with half of the yellow sugar, then repeat on the opposite side. Repeat with green and purple sugars to form alternating bands of color.

[1] A Bundt cake topped with King Cake icing and colored sugar (photo © Brown Eyed Baker).

[2] A classic King Cake yeast cake (photo © King Arthur Baking).

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[1] This breakfast toast or snack is apple pie filling plus goat cheese or sour cream (photos #1 and #2 © Roth Cheese | Facebook).

[2] Roth makes 8-ounce logs of plain goat cheese, and 4-ounce logs of blueberry, garlic, honey, and seasonal cranberry logs.

[3] The original recipe used sourdough, but we think country bread is even better (photo © Good Eggs)

[4] Garnish with an optional drizzle of honey (photo © Heather Barnes | Unsplash).

When we came across this recipe from Roth Cheese of Wisconsin, it was called Cinnamon Baked Apples with Creamy Chèvre. What it was: sourdough toast spread with goat cheese (chèvre), topped with apple pie filling—in this case, a from-scratch filling of cooked apples.

Because the goat cheese in the photo looked like sour cream, we immediately thought of our favorite Sour Cream Walnut Apple Pie, on toast instead of a pie crust.

But it was quicker to make the toast! We had it for breakfast. We loved it for snacking.

Roth Cheese suggests the recipe as an appetizer on toast, or substituting crackers for bread and using the baked apples as a dip.

 
The recipe follows. Elsewhere on The Nibble:

> 20 more fancy and fun toast toppings.

> The history of apples.

> The history of bread

> The history of cheese,

> The history of honey.

> The different types of bread: a photo glossary.

> The different types of cheese: a photo glossary.

> The year’s 20+ bread holidays. National Toast Day is the last Thursday in February.

> The year’s 116 breakfast holidays.
 
 
RECIPE: APPLE PIE TOAST WITH CHÈVRE OR SOUR CREAM

We’ve tried the recipe as originally created, with goat cheese, sour cream, mascarpone, and ricotta. All or delicious.

Roth also makes a Honey Goat Cheese that will add another layer of sweetness.

Note that Roth makes plain goat cheese in both 4-ounce and 8-ounce sizes. You’ll need eight ounces.

A hack is to purchase a top brand of apple pie filling. We tried both Comstock and Lucky Leaf Organic.

Prep time is 10 minutes, cook time for the baked apples is 1 hour.
 
Ingredients For 1 Cup Apple Filling and 1 Cup Chèvre

 
For The Goat Cheese Spread

 
To Assemble

 
Preparation

1. PREHEAT the oven to 350°F.

2. TOSS the apples, apple cider or water, brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a 9×9-inch baking dish. Place into the oven, and bake for 50 to 60 minutes, stirring every 15 minutes, until softened and caramelized. While apples are baking…’

3. WHIP the chèvre with heavy cream in a medium bowl until smooth. If you are using sour cream, mascarpone, or ricotta, this step isn’t needed.

4. TOAST the slices of bread, and place them on a serving tray. Spread 2 tablespoons of the chèvre mixture on each slice, and top with the baked apples. Garnish with fresh thyme and a drizzle of honey, if desired. For dessert, substitute candied nuts for the thyme.

 

[5] Sour cream apple pie, our favorite. Here’s the recipe (photo © Go Bold With Butter).
 
 

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February 26th is National Pistachio Nut Day, a snack beloved by many. But pistachios also shine in recipes, like those that follow.

> The history of pistachio nuts.

> The year’s pistachio holidays.

> The year’s 38 nut holidays.

> Below: Does it make sense to buy pistachios in their shells when you can buy them shelled?

> Also below, the health benefits of pistachios.
 
 
25+ MORE PISTACHIO RECIPES

Breakfast

 
Appetizers, Soups & Salads

 
Mains & Sides

 
Snacks

 
 
PISTACHIOS & HEALTH

A USDA study presented on Monday shows that pistachio nuts, already one of the lowest-calorie nuts, may contain fewer calories per serving than originally thought.

Why? Scientific research indicates that fat from nuts is poorly absorbed through the gastrointestinal tract.

The study confirmed that the fat from pistachio nuts, specifically, is not completely digested or absorbed, resulting in a lower energy value. Energy value translates into calories. (The exact calorie savings has yet to be calculated.)

Fats make up the largest component of nuts. Here’s the nutritional breakdown for pistachios.

The study also confirmed the heart-healthy benefits of pistachios among individuals who included 1.5 to 3 ounces of pistachio nuts in their daily diets.

Dubbed the “skinny nut” by nutrition experts, about 30 pistachio kernels make a satisfying, 100-calorie snack.

Another research finding: In-shell snackers eat 41% fewer calories than those who snack on shelled nuts. Not only does it slow down the eating process, but researchers also found that in-shell pistachios offer a visual cue to help reduce intake.

Pistachio nuts are also nutrient-dense and are an excellent source of copper and manganese vitamin B6 and a good source of dietary fiber, phosphorus, protein, and thiamine.

(article continues)

[6] Top pasta with cumin-spiced pistachio pesto. Here’s the recipe (photo © Love & Olive Oil).

[1] A favorite for snacking. But do you need to buy them in the shell? See the discussion below (photo © The Gilded Nut).

[2] Poached pear with pistachio cloak (photo © Brendan Mica | Santuari Restaurant | Los Angeles).

[3] Pistachio Muffins With Chocolate Chunks (photo © Agnese Italian Recipes | Blogspot)

[4] White chocolate pistachio fudge (photo © Seduction Meals).

[5] Goat Cheese Beet “Ravioli” With Tarragon-Orange Sauce & Pistachio Garish. Here’s the recipe (photo © Food Reference).

[6] Beautiful shelled pistachios (photo © Santa Barbara Pistachios).

If you’re using them for cooking, pre-shelled is definitely the way to go to save time and a lot of effort.

But for snacking, the shells might actually save you from accidentally eating the whole bag!

There’s actually a mindful eating advisory called “The Pistachio Principle.” Because you have to crack each nut open, it slows down your eating pace.

Even if you don’t count out your allotment before you begin to snack, the pile of empty shells serves as a visual reminder of how much you’ve consumed. Experts say that this visual helps your brain register fullness.

In fact, research has shown that people who eat in-shell pistachios consume about 40% fewer calories in a sitting compared to those eating shelled nuts.

Another reason is price. Usually, you pay a premium for the labor of shelling. In-shell pistachios are almost always significantly cheaper on a per-ounce basis than the pre-shelled variety.

In prior decades, other benefits were that shelled pistachios are exposed to more air, which can cause the natural oils to go rancid more quickly. In-shell nuts generally stay fresher, crunchier, and more flavorful for longer periods.

However, with “sell by” dates and resealable packages, this is not an issue today.

Both in-shell and unshelled nuts are available raw and roasted, traditional and organic, salted and unsalted, and flavored.

Given the cost of dental work, we’ll never risk a chipped tooth cracking open a pistachio shell again!
 

[8] Just say no…to shells (Gemini Photo)!

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Baked Potato with Tomato-Basil Relish and Balsamic Drizzle. Sliced tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper are combined to create a zesty Italian-inspired relish that is spooned on top of a warm, baked Idaho® potato. Add a generous drizzle of balsamic glaze and serve.

February is National Potato Lover’s Month and we wanted to publish this before it ends.

In addition to being a splendid way to enjoy a baked potato—no butter or sour cream—it’s also a colorful alternative to beige food and gray winter.

This easy-to-make, festive and elegant side is titled Baked Potato with Tomato-Basil Relish and Balsamic Drizzle (it takes longer to say it than to make it, almost).

The potato is topped with a zesty, Italian-inspired relish of halved cherry tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.

For a tangy-sweet finish, a drizzle of balsamic glaze tops it all (photos #1 and #2).

The recipe was developed by Sylvia Fountaine of Feasting at Home for the Idaho Potato Commission.

See how Sylvia makes her baked potatoes in the oven, the microwave, the air fryer, and an instant pot.

> The Different Types Of Potatoes

> The History Of Potatoes
 
 
RECIPE: BAKED POTATOES WITH TOMATO-BASIL RELISH & BALSAMIC DRIZZLE

Halved cherry or grape tomatoes and basil ribbons are tossed in a flavorful balsamic vinaigrette, then spooned over baked Idaho® russet potatoes, and drizzled with a balsamic glaze. It’s a healthful, light, and delicious dish that is vegan and gluten-free.

What’s the difference between balsamic vinegar and balsamic glaze?

If you reduce balsamic vinegar into a syrup, you get balsamic glaze. It’s a luscious condiment for drizzling over savory or sweet dishes. If you haven’t had it, try it: You’ll become a fan.

Here’s a recipe and more about balsamic glaze.
 
Ingredients For 2 Servings

 
Preparation

1. PLACE the sliced tomatoes, garlic, basil ribbons, olive oil, balsamic vinegar, salt, and pepper into a medium bowl and mix to combine.

2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork.

3. DIVIDE the tomato relish between the two potatoes. Drizzle with the balsamic glaze and serve immediately.

[1] You can drizzle extra balsamic over the tomato-basil relish (photos #1 and #2 © Idaho Potato Commission).

[2] The view from above: a lovely dish.

[3] The nice thing about cherry tomatoes is that they’re available year-round from hothouses, to add color to dishes tomatoes aren’t in season (photo © Love Food Art | Pexels).

[1] Jambalaya Nachos (all photos © The Food In My Beard | Zatarain’s).

[2] Zatarain’s Andouille Sausage combines with shrimp and jambalaya rice.

[3] Make extra sausage because you’ll want to eat it from the spoon.

[4] Drizzling the cheese sauce.

Mardi Gras begins on March 1st this year*, we’re tailoring our meals to highlight special Mardi Gras dishes. Start here with 14 Mardi Gras recipes for cocktails, main dishes, sides, and desserts. Plus, there’s a “glossary” of another 14 iconic New Orleans dishes.

We’re adding to the list today with this fusion recipe for Jambalaya Nachos.

The recipe was created by Dan Whalen of The Food In My Beard for Zatarain’s, and shared by Zatarain’s with us.

Dan decided to make a cheese sauce for the nachos, rather than baking cheese on top, to smother the nachos with cheesiness. As a spicy twist, he added Creole seasoning to the sauce.

> Mardi Gras History

> Check Out More Zatarain’s Products & Recipes
 
 
RECIPE: JAMBALAYA NACHOS

Make a tray of nachos loaded with jambalaya ingredients like rice, sausage, and shrimp, topped with a Creole-spiced cheese sauce.

Prep time is 20 minutes, cook time is 20 minutes.
 
Ingredients

 
Preparation

1. WHISK the milk with the cornstarch until smooth. Cook the milk in a small frying pan over medium heat, whisking constantly until it just comes to a simmer and thickens. Remove from the heat.

2. STIR in the cheese until it melts, returning to the heat once or twice if needed, but being careful not to overheat cause the sauce could separate.

3. STIR in the Creole seasoning and set the sauce aside. Dan’s tip: Put it in a thermos to stay hot until ready to use. If the sauce feels too thick you can add a splash of milk.

4. ADD a little oil to a pot and cook the sausage over high heat to brown on all sides. Remove the sausage from the pot with a slotted spoon, keeping the oil in the pot.

5. ADD the shrimp to the pot and cook about 3 minutes per side until cooked through. Remove with a slotted spoon.

6. ADD the contents of the Jambalaya Rice Mix packet along with the water. Stir to combine and bring to a simmer. Turn the heat to low and cover, until the water is absorbed and the rice is tender.

7. BUILD the nachos starting with a base of tortilla chips. Then layer the rice, topped with the sausage and shrimp. Finish with the cheese sauce. Serve with the extra tortilla chips.

*The date of Mardi Gras changes every year because it’s connected to Easter, which can fall on any Sunday between March 23 and April 25. Mardi Gras day always takes place 47 days before Easter. Ash Wednesday is always 46 days before Easter, and Fat Tuesday is always the day before Ash Wednesday. Easter can fall on any Sunday from March 23rd to April 25th, with the exact date coinciding with the first Sunday after the full moon following the Spring Equinox.