I bought two rosca de reyes yesterday at the Buford Highway Farmers Market. Today is Three Kings Day and also the first day back for the students. I thought that I would treat them to a little celebration. By the way, I may not have been looking in the right places in the past for rosca, because it now seems pretty easy to find. This morning, when I went to get serving plates at WalMart, they had them too. They were bigger than the ones I bought for the same price.
While looking around for juice boxes or something for the kids to drink with their cake, I made up my mind to make some atole to serve as well. The tradition is to drink chocolate atole, called champurrado, with the cake. I bought some packets to make rice atole, knowing that I would have to augment the chocolate factor, and add sugar as well. When I got back to the internet, I found that I had all of the necessary ingredients at home to make atole with harina de masa. I still needed milk.
Here are some links on atole, while I’m at it:
- Here is a recipe with a list of different kinds of atoles: most of them savory and flavored with wacky thinks like ashes, mesquite, or sage
- Here is a recipe from Aaron Sanchez from the Food Network – did you know that his mother is Zarela Martinez (talk about cooking genes!)
- For the hard-core gourmet, here is a Zarela recipe for making your own Mexican chocolate blend using a mortar and pestle
I worked on the atole for a while, using bowls, two different sized pots, a strainer (to get the broken cinnamon sticks out), and whisks and spoons. I can’t really describe what I did, but I followed the package directions and kept adding Hershey’s cocoa, brown sugar, molasses, cinnamon and vanilla and even a little more milk until I got something that was thick without being chocolate pudding. Then I wondered how I was going to serve it hot at school…
I washed out an Igloo drink cooler and put it in there. Then, my mother came up with the brilliant idea of using my slow cooker. That’s what I did. I brought it to school, poured the hot chocolate liquid in, and set it on high until it got hot, then turned it on low to keep warm until after lunch. Worked like a charm.
We only ate one of the king cakes in class – there were two little babies in it. That’s strange to me, because there is only one in a Louisiana or French cake. I have another left over. Maybe I’ll offer it up to the teachers, or maybe I will make bread pudding out of it.
Two years ago, I made bread pudding from pan de muertos. I think I will do something similar with the king cake. It already has candied fruit on the top. I may take that off and chop it up instead of putting in the ate candy as I did in the recipe below.
Bread of the Dead Pudding
1 pan de muertos (large) cut into 1/2-inch cubes
8 large eggs
2 cups whipping cream
2 cups whole milk
1 cup sugar and 1 cup light brown sugar
1/4 cup calvados (apple brandy) or dark rum
1 tablespoon vanilla extract
1 cup ate candy (or buy a brick of ate and cut into cubes)
1/2 cup raisins (I only had brown, but golden might be nice)
Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, calvados, and vanilla extract in large bowl to blend. Pour over bread cubes (I used a square baking pan and was afraid it would overflow, so I used a 1/2 cup measure to add the custard a little at a time. I worked out perfectly) Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake until pudding is set in center, about 50 to 60 minutes. Cool slightly. Serve warm.
Happy Three Kings Day!