by Bonnie Suggs
Christine Courtade Laiche, a wonderful former classmate of mine at Port Allen High School.
Christine, youngest of six, married 31 years to Brian,
mother of two, grand-mother of five, owner of Lilly (a beautiful Tabby cat) and a legal secretary, who brings us a most fitting, easy recipe we can all enjoy, King Cake!
What are your favorite things to cook? “I like cooking the things my Mom or Dad cooked, that I remember from my childhood. Blackberry cobbler with a cream sauce we called “pap” (my paternal grandmother, Wilma “Moby” Courtade was famous for her pap!), bread pudding-with meringue (not a rum-sauce) and my Dad’s cornbread.”
Where do you and Brian most often like to travel? “We like to go to Fredericksburg, Texas, in the Hill Country. I love just riding around and discovering different little towns each time we go and happening upon places to eat that aren’t on the “tourist” radar. We are planning a trip this summer to Cody, Wyoming.”
Do you have a favorite local restaurant? “My favorite restaurant is a toss-up between Morel’s in New Roads and Magnolia Café in St. Francisville. We have been eating at both places for years and have never had one thing we didn’t like”!
Other things to know about Christine: “I love to read- I’m a regular patron of the WBR library! I like to visit historical places-plantation homes, old homesteads. I love to work outside in my yard. I love to go fishing- I actually bring a book and read while Brian fishes. I just like to be out in the peace and tranquility of wherever we go”
King Cake Recipe (Modified from Holly Clegg)
2 (8 oz) can crescent rolls
4 oz crème cheese
2 tbsp confectioner’s sugar
1 tsp vanilla extract
2 tbsp butter
1/3 cup light brown sugar
1 tbsp cinnamon
Preheat oven to 350. Coat a 10” round pizza pan with non-stick spray. Separate crescent rolls at perforations into 16 slices. Places slices around pan with points in center. About halfway up from points, press seams together to form a 3” circle, leaving triangles separated at wide ends and at pointed ends.
In mixing bowl, beat cream cheese, confectioner’s sugar and vanilla until creamy. Spread on dough in the center where seams are pressed together. In another bowl, combine butter, brown sugar, and cinnamon with a fork until crumbly. Sprinkle over cream cheese.
Fold pointed end of dough up over filling, then fold wide end to cover pointed end, forming a circular roll like a King Cake. Bake for approximately 20-30 minutes or until golden brown. Cool slightly, then drizzle with Mardi Gras icing.
Mardi Gras Icing
1 cup confectioner’s sugar
1 to 2 tbsp milk
½ tsp vanilla extra
Combine all ingredients except food coloring. At this point, you can either drizzle the icing into 3 bowls and color, or you can put icing on baked King Cake and sprinkle colored sugar on before the icing sets.