King Cakes Galore & A Trip Down Memory Lane

It’s that time of year again. The time when the rest of the country is busy trying to keep to their New Year’s resolutions, while New Orleanians are waiting until Lent to change their eating habits. It’s the time of year when King Cake is a regular conversation topic, and for most it constitutes a suitable breakfast (as well as snack and dessert).

From January 6th until Mardi Gras there will be a certain frenzy in the air with locals eating their go-to favorites along with some new creations, which can range from decadently sweet to savory, with some even coming in the liquid form!

Being a New Orleans restaurant group through and through, the pastry chefs at Dickie Brennan & Co. have an annual tradition of creating riffs on the beloved king cake. The general rule is that they must contain the essence of king cake, incorporating cinnamon, citrus and of course, purple, green and gold. But other than those guidelines, the sky’s the limit in terms of creativity and deliciousness.

Since 2015 the chefs have created dishes inspired by the flavors of King Cake, including King Cake Whoopie Pies; layered purple, green & gold chiffon cakes; cream cheese stuffed cinnamon spiced bread pudding with almond frosting; King Cake Eclairs; King Cake Monkey Bread; Drunken King Cake with its own pipette of buttered rum; King Cake Baked Alaska, you get the point…King Cakes in many creative, delicious forms.

This year the chefs have yet again outdone themselves, taking inspiration from the traditional and creating something that elevates this Mardi Gras staple. Without further adieu, here are this year’s King Cake desserts at each of our four French Quarter restaurants:

TableauTarte Tropezienne – Brioche, whipped citrus-infused custard, cinnamon almond flour crumble, and rum glaze

Bourbon HouseTrio of Almond Citrus Truffles and a King’s Crown with orange-almond cream

Palace CaféKing Cake Profiterole – praline croquantine custard filling, citrus sauce

Dickie Brennan’s SteakhouseBrûléed King Cake Cheesecake – cinnamon cookie crust, citrus glaze

And, since we’re New Orleans to the core, you know that we have a cocktail version! This year marks the 10th anniversary of the King Cake Bevvy at Bourbon House. It’s the Mardi Gras cousin to our ever-popular Frozen Bourbon Milk Punch. This popular cocktail is only available during Carnival season and has captured the attention of Bravo TV, PopSugar, Deep South Magazine, New Orleans Magazine and Louisiana Cooking, to name just a few. It’s a delightful combination of house-made vanilla ice cream, almond syrup, cinnamon, orange, and Old New Orleans Rum. It proudly shows its Mardi Gras spirit with a sprinkling of purple, green and gold sugar and a King Cake baby stir stick.

All of these special desserts are available from January 6th until Lundi Gras!

For those of you reading from afar, here’s a recipe for our King Cake Bevvy to try at home and conjure up a bit of spirit from the Crescent City.

Happy Mardi Gras!