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Symphony Square's Native NOLA Chef Shares Classic Mardi Gras Recipe: King Cake

Posted by Liz Matt

February 7, 2013

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"Let the Good Times Roll" - or as they say in New Orleans "Laissez les bons temps rouler" -  sets the mood that captures the heart and soul of Mardi Gras celebrations this week in New Orleans.

King Cake is a classic and traditional New Orleans Mardi Gras treat. And Vincent LaMonte, Executive Chef at Symphony Square Assisted Living in Bala Cynwyd  has the authentic pedigree to share a King Cake recipe.

A native of New Orleans AND an "Emeril" alum - having cooked on the staff of three of Emeril Lagasse's iconic restaurants in New Orleans - shares a recipe that may take you all afternoon to bake, but will give your "Fat Tuesday" celebrations the full-flavors that natives of NOLA experience every year.

Residents of Symphony Square Assisted Living will enjoy this treat without any baking.  Chef LaMonte's kitchen will do all the work, as he plans a complete Mardi Gras menu filled with the traditions of his beloved hometown.

King Cake Recipe:

Total Time:  4 hours Yield: 10-12 servings Ingredients1/2 cup warm water (105 to 115 degrees)2 packages dry yeast2 teaspoons sugar4 to 5 cups flour1/2 cup sugar2 teaspoons salt1 teaspoon grated lemon rind1/2 cup warm milk (105 to 115 degrees)1/2 cup melted unsalted butter, cooled5 egg yolks1 King Cake "Baby"Glaze:2 cups sifted powdered sugar2 tablespoons lemon juice2 tablespoons waterPurple, green and gold sugar crystals

DirectionsPreheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside in a warm place for 10 minutes. Combine 4 cups of flour, 1/2 cup sugar, salt, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. With additional flour knead until dough is not sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl.

Cover the dough and let rise in a warm place until doubled in size (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Roll into a circle then shape the dough into a ring, about 30 inches long. Place the it on a buttered baking sheet pinching ends together to seal. Press the King Cake Baby, into the ring from the bottom. Cover the ring with a towel, and let rise in a warm place until doubled in size, about 45 minutes.

Bake for 30 minutes, or until golden brown. Allow to cool. For the glaze: Combine the ingredients and beat until smooth. Assemble by drizzling cake with the glaze. Sprinkle with sugar crystals. 

"Laissez les bons temps rouler" from Symphony Square ~ Happy Mardi Gras and have fun!

Worldly chef has a simple approach

By Jennifer JiggettsThe Virginian-Pilot

JJewelewel of the

Caribbean

Bam! Emeril protégéjoins dining center staff By DAVID SEEBER

Executive chef Vincent LaMonte brings worldly culinary experience to Virginia Wesleyan.

"I want to get to know the people here," LaMonte said. "I'm one of the good guys."

Wesleyan has been expanding its cast of faculty and staff over the last few years, and one of the newest additions has found his way to the dining hall. New Executive Chef Vincent LaMonte brings world class culinary experience and a taste of New Orleans to the school. LaMonte has held positions under famous television chef Emeril Lagasse at his New Orleans restaurant as well as the NOLA and Delmonico branches. LaMonte described his work there as hard and demanding, and said that Lagasse ran his kitchen like a drill sergeant. Chefs who worked with him addressed him with, "sir, yes sir," according to LaMonte. It was partly this unrelenting intensity that led LaMonte to Wesleyan.LaMonte's culinary career began in New Orleans, working under French and Italian chefs. He then traveled to Italy to hone his craft at the 2 Michelin Star Grand Hotel Londres in San Remo, Italy. Soon after this, LaMonte headed northwest, taking cooking and culinary classes at the Ecole des Arts Culinaires et de L'Hotellerie de Lyon, in France. He worked as a chef on a 30-meter pleasure yacht in the Mediterranean, and opened New Orleans-style restaurants in the People's Republic of China and the United Arab Emirates. He worked as sous chef in a five star hotel in the Virgin Islands. With most of his time spent traveling, LaMonte was left with little time to watch his first two daughters grow up. With a third daughter, now 2, LaMonte began looking for something more stable and settled, two criteria that the job at Wesleyan met.LaMonte described his decision to come here as being influenced by the employee-friendly policies of Wood Dining Service, the Sodexho subsidiary that runs the Wesleyan Dining Hall. LaMonte said that the company offered him good benefits and policies, and that he liked the operating procedures. While he enjoys the way the dining services are run, LaMonte also brings several fresh ideas and a willingness to take some chances to the table."I'm the kind of guy that takes the path less traveled,” said LaMonte. “I'm a risk taker." As such, he's moved from the faster- paced world he was in in New Orleans to what he termed 'institutional' cooking here. It's a totally new experience for him, but he has some ideas to add flavor to the Wesleyan dining experience. He has already begun to look at a plan to address what he feels is a hole in the food service. "I'm looking toward building a smoothie and health food bar in the side of the Marlin Grille," which is now, he said, under-utilized. The bar he envisions would have fruit smoothies along with other health foods, near the gym and the pool, an attraction not only for students, but a revenue earner for the college, serving those who come to use the facilities.LaMonte also has some leeway on his menu, and he's going to take full advantage of it. "The new soups [this week, Spanish Beef and Rice and Chicken Fajita] were just the beginning," LaMonte said. Up to twenty percent of the items he prepares can be new and made from scratch. He's looking to take the dining Hall in a more homemade direction, making more things from scratch. "I'm here for the students, I've got an open door, open office policy," explained LaMonte.He encourages the students to come to him with new ideas, suggestions or comments. He welcomes personal visits and intends to check the comments board regularly. "I want to get to know the people here," LaMonte said. "I'm one of the good guys."

"Laissez les bons temps rouler"

Editor Amanda Mahnke [email protected]

 Upload Photos and Videos

"Let the Good Times Roll" - or as they say in New Orleans "Laissez les bons temps rouler" - sets the mood that captures the heart and soul of Mardi Gras celebrations this week in New Orleans.

King Cake is a classic and traditional New Orleans Mardi Gras treat. And Vincent LaMonte, Executive Chef at Symphony Square Assisted Living in Bala Cynwyd has the authentic pedigree to share a King Cake recipe.

A native of New Orleans AND an "Emeril" alum - having cooked on the staff of three of Emeril Lagasse's iconic restaurants in New Orleans - shares a recipe that may take you all afternoon to bake, but will give your "Fat Tuesday" celebrations the full-flavors that natives of NOLA experience every year.

Residents of Symphony Square Assisted Living will enjoy this treat without any baking. Chef LaMonte's kitchen will do all the work, as he plans a complete Mardi Gras menu filled with the traditions of his beloved hometown.

King Cake Recipe:

Total Time:  4 hours Yield: 10-12 servings Ingredients1/2 cup warm water (105 to 115 degrees)2 packages dry yeast2 teaspoons sugar4 to 5 cups flour1/2 cup sugar2 teaspoons salt1 teaspoon grated lemon rind1/2 cup warm milk (105 to 115 degrees)1/2 cup melted unsalted butter, cooled5 egg yolks1 King Cake "Baby"Glaze:2 cups sifted powdered sugar2 tablespoons lemon juice2 tablespoons waterPurple, green and gold sugar crystals

DirectionsPreheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside in a warm place for 10 minutes. Combine 4 cups of flour, 1/2 cup sugar, salt, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. With additional flour knead until dough is not sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl.

Cover the dough and let rise in a warm place until doubled in size (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Roll into a circle then shape the dough into a ring, about 30 inches long. Place the it on a buttered baking sheet pinching ends together to seal. Press the King Cake Baby, into the ring from the bottom. Cover the ring with a towel, and let rise in a warm place until doubled in size, about 45 minutes.

Bake for 30 minutes, or until golden brown. Allow to cool. For the glaze: Combine the ingredients and beat until smooth. Assemble by drizzling cake with the glaze. Sprinkle with sugar crystals. 

"Laissez les bons temps rouler" from Symphony Square ~ Happy Mardi Gras and have fun!