Warning: Mardi Gras Meets A Valentine
Forced to combine Fat Tuesday and Valentine celebration desserts, we paired bowls of strawberries and super poundcake.
“What have you decided to give up for Lent?”
Growing up, our mother reminded us to have answers ready before family Mardi Gras celebrations ended on Fat Tuesday.
And if you need clarity about the meaning of Lent, each year when Fat Tuesday rolls to Ash Wednesday, Lenten food decisions include giving up favorite ingredients and menu items such as sweet snacks and soda.
The Book of Holidays Around the World (see sources) describes the Ash Wednesday beginning of Lent as the “40-day period of abstinence that ends with Easter.”
“No meat, butter, or eggs for anyone” during the Middle Ages, translated to the Mardi Gras (Fat Tuesday) naming, describing fattening “day-before” menus from family cooks serving pancakes and other dishes to use up these ingredients.
But hold everything. I’m beginning to taste a hint of trouble. This year’s bead-dropping, Fat Tuesday finalé on February 13, rolls directly into February 14, Ash Wednesday, the first day of my Lenten plan to give up desserts. This year Ash Wednesday shares the calendar box with the day I most look forward to chocolates and pound cake.
This unusual calendar match-game pairing Mardi Gras with Ash Wednesday, has happened only four times in the past 100 years – 1923, 1934, 1945 and 2018 (see sources).
How are we going to celebrate Valentine’s Day while honoring Lenten obligations? No worries. The little girl pictured in the calendar has grown up and figured out the solution for all of us. Plus, she shared a riddle.
The Solution?
This year, we’re combining our favorite Mardi Gras and Valentine celebration dishes to enjoy before midnight on Fat Tuesday when we make room for Lenten promises.
The Riddle?
Why is Lent the best time of the year to run a sprint?
“Because that’s when you fast.”
Granny’s Fat Tuesday/Valentine’s Mini-Pound Cakes
1 1⁄2 cups (3 sticks) unsalted butter, softened 1 package (8 ounces) cream cheese, softened 3 cups sugar 6 large eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons almond extract
Heat oven to 350 degrees. Beat butter and cream cheese with a mixer on medium speed until creamy, about 2 to 3 minutes. Add sugar slowly, beating until combined and creamy, about 5 minutes. Add eggs, 1 at a time, beating just until combined.
With mixer on low, add flour slowly, mixing until blended, adding salt to the last flour addition; blend in almond extract.
Spoon batter into oiled, greased or lined mini-bundt or large cupcake molds, filling three-fourths full. Bake until an inserted tester comes out clean, about 22 minutes.
Cool pan on rack about 10 to 12 minutes. Gently remove cakes from pans and cool mini cakes completely on rack. Serve with whipped cream and strawberry slices.
Sources:
The New Food Lover’s Companion by Sharon Tyler Herbst (Barrons, 2001)
The Book of Holidays Around the World By Alice van Straalen (E.P. Dutton, 1986)
I Remember Mama by Muriel Williams Battle, Carolyn Williams Gavin and Sandra Williams Rackley, (Private Family Cookbook, 1983, 2003)
Merriam-Webster.com Dictionary, “Fat Tuesday,” Merriam-Webster, https://www.merriam-webster.com/dictionary/Fat%20Tuesday.
The Conversation, 4-things-to-know-about-ash-wednesday-112120 https://theconversation.com/