Though there are many versions of king cake the pastry eaten from Twelfth Night through Mardi Gras many New Orleanians trace their best memories back to their local bakery. Such is the case for Creole chef and New Orleans native Dominick Lee. His recipe was inspired by childhood memories of king cakes with apple filling served in the city's Gentilly neighborhood.
Though there are many versions of king cake the pastry eaten from Twelfth Night through Mardi Gras many New Orleanians trace their best memories back to their local bakery. Such is the case for Creole chef and New Orleans native Dominick Lee. His recipe was inspired by childhood memories of king cakes with apple filling served in the city's Gentilly neighborhood.
When Dominick Lee was in elementary school in the 1990s, every year for Twelfth Night, the teacher would bring a king cake for the class to share. He and his classmates would wait for their slices decorated with purple, gold and green sugars eager to see which piece had a tiny plastic baby hidden inside.
When Dominick Lee was in elementary school in the 1990s, every year for Twelfth Night, the teacher would bring a king cake for the class to share. He and his classmates would wait for their slices decorated with purple, gold and green sugars eager to see which piece had a tiny plastic baby hidden inside.