With a name like "Fat Tuesday," how can the signature dishes associated with this festive holiday be overlooked?

Mardi Gras started back in the days of the early Christians when baptisms in the Roman Catholic Church were performed only on Easter Sunday. So, people would fast and pray before being baptized, and that tradition became known as "Lent".

The inevitable "bender" that people went on before the Lenten period of deprivation became known as "Mardi Gras" or "Fat Tuesday."

Food (among other things) was obviously a major part of this tradition of celebration. Enjoy the recipes below and use them when planning your own Mardi Gras celebration.

King Cake
King Cakes are a major part of the Mardi Gras tradition throughout the South from Western Louisiana through Eastern Alabama . The origin of the cake dates back to the Feast of the Epiphany or Twelfth Night, which honors the three kings present at the Christ child's birth. This is where the custom of hiding a tiny baby doll in the cake started.

In today's Mardi Gras tradition, the person who gets the "lucky" piece of the King Cake with the baby doll inside is expected to throw a Mardi Gras celebration the following year. When preparing for the cake, you may pick up a tiny baby doll at any cake decorating or novelty supply store - just be sure to warn your guests about the hidden doll, in order to avoid any choking incidents!

The "cake" does not have the consistency of a cake at all - rather, it has the consistency of a sweet bread. The top of the cake is decorated using either colored sugar sprinkles or a mixture of confectioner's sugar and food coloring in traditional Mardi Gras colors: green (representing faith), gold (symbolizing power), and purple (denoting justice.) Mardi Gras beads can be draped around the cake for the purpose of presentation on your table.

Cake

• ½ cup warm water (100-115 degrees F)
• 2 tablespoons of yeast
• ½ cup sugar, plus 2 teaspoons
• 3 ½ to 4 cups flour
• 1 teaspoon nutmeg
• 2 teaspoons salt
• 1 teaspoon lemon zest
• ½ cup warm milk
• 5 egg yolks
• ½ cup butter
• 2 teaspoons cinnamon
• 1 egg beaten with 1 tablespoon milk, for egg wash
• Icing
• 3 cups confectioner's sugar
• ¼ cup lemon juice
• 3-6 tablespoons water
• Additional sugar & food coloring for decoration
• 1 tiny 1" baby doll (see notes above)

Sprinkle yeast and two teaspoons sugar over warm water in a small shallow bowl. Allow to rest for 3-5 minutes, and then mix thoroughly. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost double in volume, about 10 minutes.

In a large mixing bowl, mix 3 ½ cups flour, ½ cup sugar, nutmeg, lemon zest, and salt. In mixing bowl of a heavy-duty electric mixer or food processor, combine yeast, milk, and egg yolks. Gradually add dry ingredients, and softened butter, adding additional flour as necessary to achieve a medium-soft ball. Knead dough, again adding flour if necessary, until smooth, shiny, and elastic, about 10 minutes.

Place dough in a covered, buttered bowl, in a warm, draft-free place until doubled, about 1 ½ hours.

In the meantime, butter a large baking sheet and set aside.

When dough has risen, remove and punch down. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes.

Preheat oven to 375 degrees F.

Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown. Cool on wire rack completely before hiding baby doll inside or icing and decorating.

Icing:
Mix sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows.

For a true taste of New Orleans , substitute crawfish for the shrimp in this recipe.

• 1 stick butter
• 2 cups chopped onions
• 1 cup chopped celery
• ½ cup chopped green bell peppers
• 1 pound peeled, deveined shrimp
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon salt
• Pinch of cayenne
• 2 tablespoons finely chopped parsley
• 3 tablespoons chopped green onions

In a large sauté pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are wilted, about 10 to 12 minutes. Add the shrimp, garlic, and bay leaves and reduce the heat to medium. Cook the shrimp for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water and add to the shrimp mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Yield: 4 servings.

*The King Cake pictured was made by Jaime Palenque of Phantom Caterers 602-391-6290.