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Name: Helana

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Red Velvet Cupcakes

February 22nd, 2012

As the weeks for Valentine’s Day grew closer and closer, I was obsessing over the “big post” Clearly Delicious would present to broken hearts and enamored ones. Being knees deep in writing–my exams, book, published articles, column, and well, the lovely pages found here–I just never made it to the grocery store in time.  Had I actually had the time to cook, write, and produce a few lovelies for the blog, you most definitely would have seen these Valentine’s Day Candied Popcorns from She Wears Many Hats here.

But I save such sweets for another post since today is not about romantic–or culinary–regrets, but about one of the most reliable, delicious, and southern baked goods I know: Red Velvet Cupcakes.



Crystaline Pink Sprinkles and Pink Fondant Hearts make these cupcakes perfectly festive.

Red Velvet Cupcakes with Cream Cheese Icing taste like the indulgence I so often associate with Valentine’s Day–rich, dark chocolate batter (that’s been colored red) and sweet and tangy frosting make me a sinful gonner of calories and bliss.  I never had red velvet anything before moving to the south, and now I simply can’t imagine a bakery without them.  Chocolate Cupcakes are always wonderful, but a gussied-up version of plain chocolate? Now that’s how you make a cupcake.

Although my Valentine’s Day wasn’t spent with roses or candy, I did make time to bake a triple batch of this recipe for my unsuspecting students.  A small frosting party was held the night before with a certain “Hubba-Hubba” handsome guy who was able to share the cupcakes with one of his own classes as well.  I didn’t think it was possible to meet someone who self-admittedly never “frosted a cupcake” before, and I don’t think I ever shall again.  His cupcakes (although not pictured) were quite on the artistic side.

For Valentine’s Day, Monday, or any day of the week, try these easy Red Velvet Cupcakes for a wonderfully moist take on regular chocolate cupcakes.

Red Velvet Cupcakes

This recipe is my own version of a southern classic and suggests an alternative for Buttercream Icing if you’re not a fan of the traditionally used Cream Cheese.  Both frosting recipes follow and make for a wonderful day to celebrate Valentine’s Day, or any day that demands chocolate.

Ingredients:

*1 1/2 cups sugar

*1 stick salted butter, room temperature

*2 eggs

*1 cup buttermilk (can substitute 1 cup milk + 1 tablespoon fresh lemon juice that has set for five minutes)

*1 tablespoon vanilla extract

*1 tablespoon almond extract

*1/2 teaspoon salt

*2 1/3 cups cake flour

*2 1/2 tablespoons cocoa powder

*1 teaspoon baking soda

*1 teaspoon baking powder

*2 tablespoons red food coloring

–Frosting (Cream Cheese Option)–

*6 tablespoon salted butter, room temperature

*8 oz. cream cheese (regular), room temperature

*1 tablespoon vanilla extract

*2 1/2 – 3 cups powdered sugar (based on taste preference)

–Frosting (Butter Cream Option)–

*1 stick butter, room temperature

*1 tablespoon vanilla extract

*2 tablespoons cream or whole milk

*3 cups powdered sugar

1.) Preheat oven to 375 and line a standard cupcake pan with cupcake paper cups.  In a standing mixer, cream together sugar and butter until fluffy.  Slowly add in 2 eggs one at a time allowing 30 seconds between the second and first egg.  Add milk and extract and mix to combine.  Stop mixer and scrape down sides to make sure the wet batter is fully integrated.

2.) In a separate bowl, whisk together salt, cake flour, cocoa, baking soda, and baking powder.

3.) Combine dry mixture with wet mixture: add 1 cup dry mixture at a time to wet mixture on a low-medium speed until batter is fully incorporated.  Stop mixer, scrape down sides, add 2 tablespoons red food coloring, and return to a low speed until batter is blood red (gross, but lovely).

4.) Spoon cake batter into cupcake cups until 3/4 of the way full (make sure not to over-fill cups as you’ll have *huge* cupcakes, and it will be significantly harder to gage the cooking time and done-ness).  Bake cupcakes for 18-20 minutes, or until a toothpick comes out clean.  Remove from oven and transfer cupcakes to a cooling rack allowing time for the cupcakes to cool completely before frosting.

5.) Prepare Icing: if making the cream cheese version, mix together butter and cream cheese in a standing mixer using the paddle attachment until fully integrated.  Add vanilla extract and 1 cup of powdered sugar until combined.  Add 1 1/2 to 2 cups powdered sugar until frosting has the consistency and flavor you like.

If making buttercream icing, add butter, vanilla extract, and cream or whole milk to a standing mixer with the paddle attachment.  Cream together wet ingredients until fully integrated and slowly add powdered sugar one cup at a time until the consistency and flavor you like.

Serve and enjoy! Makes 2 dozen cupcakes.

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Strawberry Brie Bruschetta with Almonds

February 20th, 2012

When I was a little girl, my mother used to take my sister and I berry picking.  We’d fill whole baskets with wild strawberries, go home, and eat them out of bowls while watching movies.  If we had been “real good,” she’d treat us to toasted bread with butter, jam, and fresh strawberry slices.

This bruschetta offers a somewhat grown up variation of one of my favorite childhood recipes complete with Brie and crusty bread.

Strawberry Brie Bruschetta

I suggest toasting your baguette here, but the bruschetta is equally as lovely when placed on uncooked baguette and warmed under the broiler.

 Ingredients:

*1 pint strawberries, stemmed and washed

*2 heaping tablespoons sugar

*1 teaspoon almond extract

*1 Brie wheel, rind removed

*1 baguette or other crusty bread, sliced

*3-4 tablespoons olive oil

*1/2 cup almonds, whole or sliced

1.) Prep ingredients: wash and stem strawberries and remove rind from Brie wheel.  Cut Brie and strawberries into slices and add to a bowl with almond extract and sugar.  Mix strawberries to combine and allow them to rest for at least 30 minutes so that they might macerate.  At 30 minutes, press down strawberries with a fork gently and stir to coat fruit in natural juices.

2.) In a non-stick skillet, warm enough olive oil to cover the bottom of the pan thinly (most likely 1-2 tablespoons, but you will need to continue adding more as you progressively toast more baguette slices).  Add slices of baguette and toast until golden brown and flip to toast other side.  Plate bread for dressing.

3.) Dress bread with slices of Brie and top with strawberries and almonds.

Serve and enjoy! Makes 10-12 servings.

 

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Grilled Stuffed Avocados with Dip

February 17th, 2012

One of the perks of being a food writer is the abundance of cookbooks you can turn to for inspiration (i.e., pretty pictures) and fabulous stories and recipes.   I know this to be true because, if I had to, I’d be days in the kitchen cooking, writing, and photographing the hundreds (yes, hundreds) of recipes I’ve been wanting to make.  Going down any bookstore cookbook aisle is pretty dangerous for me as I become increasingly aware of my smallness in the world of thousands of delicious recipes.

At this juncture, I sometimes blush at my endorsement of certain food writers.  We all have our guilty Food Network pleasures and celebrity chefs.   For me, my guiltiest pleasure is, hands down, Gwyneth Paltrow and her tangentially-related-to-everything-she-does cooking career.  I have many a friend who enjoys making fun of the expensive, chic, and do-it-yourself British lifestyle she promotes on her blog Goop, and I must admit, I find her newsletters to be wonderfully entertaining.  Sure, I could never afford to stay at that $1,000 a night hotel in Lisbon, or thumb through the Valentino archives, but I still get something out of her pithy anecdotes on life as Gwyneth Paltrow.

After all, I do wonder.



At the top of my list of recipes to cook sits this lovely and simple avocado appetizer. Originally prepared by Gwyneth’s father, Bruce, the recipe appears in her most recent cookbook My Father’s Daughter as “Bruce’s Dip.”  I’ve made the original twice and adapted it half a dozen times as I find her version to be heavy on the mayonnaise and a little too creamy.  I’ve added texture with green onions and a higher fresh herb-to-mayonnaise ratio that I find just does the trick.  Although my recipe differs quite a bit–I even suggest the grilling of the avocados–I cite her here for good food writer etiquette.  After all, Dianne Jacobs, of the blog, Will Write for Food, makes an excellent point on the citing of our food sources even when recipes turn out quite differently.

So, to you, Gwyneth, I lift my imaginary hat in nod of approval for the impressive inspiration found with this dip in your book.  Grilled avocados stuffed with a Dijon-spiced dip with capers adds just another perk to my food writer status.

Grilled Stuffed Avocados with Dip

This recipe takes a cue from the recipe “Bruce’s Dip” found on pages 208-209 in Gwyneth Paltrow’s recent cookbook “My Father’s Daughter.”  For a version of the original, see here at the Daily Mail.  

Ingredients:

*1 avocado, halved and pitted

*1/2 cup olive oil mayonnaise (can use regular)

*1/4 cup sour cream

*1 tablespoon parsley

*1 teaspoon Dijon mustard

*1 green onion, chopped fine

*1 clove garlic, minced or pressed

*1 teaspoon lemon juice

*1 tablespoon capers, plus more for dressing

*1/2 teaspoon ground mustard

1.) On a greased Foreman Grill, place avocados face down to sear their exposed meat (do not close the grill).  Remove after five minutes and plate avocados.  If for some reason you don’t have the beautiful grill marks from the machine, replace avocados and let grill for another minute or two.

2.) Add mayonnaise, sour cream, parsley, Dijon mustard, green onion, garlic, lemon juice, capers, and ground mustard to a bowl.  Mix to combine and scoop heaping tablespoons of dip into the center of pitted avocados.  Dress avocados with crushed pepper, kosher salt, and additional capers.  Serve and enjoy! Makes 2 servings.

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Italian Wedding Soup

February 12th, 2012

One of the little stories I love to tell people about Italian Wedding Soup is that it has nothing to do with weddings…at all.  In fact, the Italian words for this soup–minestra maritata–has been a disastrous faux-amis for we Americans who speak the kind of Italian you’ll find only at the supermarket: “spaghetti!” “penne!” “ricotta!” “Prosciutto!” “Ciao!!”

Really, the phrase for Italian Wedding Soup–minestra, meaning “soup,” and maritata, meaning “married”–translates to “soup married” or “married soup.”  Native speakers of the language understand that this phraseology (if you will) simply means that the ingredients “marry well together.”  Not, that you should be married while eating this soup, a common mistake made by many food bloggers and romantics alike–which, can you really blame them? The Italians do love so very well.



Phew.  Glad we got that cleared up.

Italian Wedding Soup, a close cousin to the Spanish Albondigas Soup where meatballs are cooked with rice within them, packs serious flavor given very little ingredients.  Since it falls into the larger tradition of Italian cookery, you can embrace the sweet basil from a leftover pesto recipe, the carrots that never seem to get eaten, and any small pasta you might have in the pantry.  Yet, just like with any soup, you can adjust the ingredients accordingly to what’s seasonal, affordable, and available in your kitchen, see my cook’s notes for how.

But you know what else “marries” or goes well–sposa bene–with this soup? A sore throat, a rainy day, a hungry stomach, or just an occasion to show someone you care.  What’s more tender than a bowl of soup for your loved one? Especially if they make the common mistake that Italian Wedding Soup has something to do with marriage.

Italian Wedding Soup

Like most soups, there’s an ease of versatility in preparing this dish: chicken broth or stock may be substituted with vegetable or beef, spinach may be substituted with kale or other dark winter greens, and the pasta, oh the tiny pasta, well, that can be just about any small pasta found in your grocery aisle

Ingredients:

–Meatballs–

*1/4 cup parsley, finely chopped

*1 egg

*1 clove garlic, minced or pressed

*1 teaspoon kosher salt

*1 teaspoon pepper

*1 slice good quality wheat bread, torn into tiny pieces

*1 tablespoon basil, finely chopped

*16-18 oz. good-quality sausage meat (here, I used Venison Sausage with Merlot and Blueberries and Elk Sausage with Port and Pear from Marx Foods)

*1 tablespoon olive oil

–Soup–

*8-10 cups chicken broth

*6 oz. frozen spinach, thawed and drained of excess juices

*1 onion, chopped fine

*1/4 cup parsley, finely chopped

*2 tablespoons basil, finely chopped

*8 oz. very small pasta (such as pastini, acini di pepe,  but can use Orzo or shell pasta)

*3 cloves garlic, minced or pressed

*2 carrots, chopped into medium-sliced circular rounds

*1 tablespoon pepper

*1 teaspoon salt

*Parmesan, for dressing soup

1.) Prepare meatballs: in a food processor, add parsley, egg, garlic, salt, pepper, bread pieces, basil, and sausage.  Process until just combined (mixture should resemble ground sausage you might buy at the store).  Shape sausage mixture into meatballs based on size preference–I prefer smaller-sized meatballs that might fit easily into a large soup spoon, but any size works here.  If preparing a smaller sized meatball, expect 30-34 meatballs.

2.) In a large stock pot or dutch oven that you will use for the soup, drizzle 1 tablespoon olive oil along the bottom and warm over medium-high heat.  Arrange meatballs and fry until brown on all sides and cooked all the way through (about 5-7 minutes).  Make sure not to crowd the pan and cook meatballs in several batches.  Transfer cooked meatballs to a plate lined with paper towels.

3.) Prepare soup: in the same pot, add onions and carrots and cook down until tender in the rendered juices from the meatballs (about 6 minutes).  Add garlic, stir until fragrant (30 seconds), and pour in the 8-10 cups broth.  Mix in parsley, basil, and salt and pepper.  Cover and bring soup to a boil.  Once boiling, add 8 ounces pasta (about half a box of pasta), meatballs, and cover.  Return to a boil and allow pasta to cook for 5-10 minutes.  Remove soup from heat, serve with sprinkled Parmesan, and enjoy! Makes 8 servings.

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Pear Pancetta Salad

February 12th, 2012

Something about the combination of the words “pear” with “pancetta” just sounds absolutely lovely.  Typically served with sweet honeys and dark chocolates, pears are the less-crisp cousins of fall apples with milder tones of sweetness.  Yet their soft and juicy texture makes me absolutely love them, and I cannot think of a better way to bring an unimaginative bed of spinach to life than with this ripe fruit.

For today’s recipe, I have steered away from the traditionally sweet methods of preparing cold weather pears for a saltier variation that highlights the natural sugars of the fruit itself.  Served on a bed of spinach, pears cosy up nicely with salty Italian bacon meats like Pancetta for an easy salad with instant sophistication.



Use pre-cubed fried Pancetta to add crispy texture and instant flavor to any winter salad.  Served over a bed of ripe pears, spinach, and a sprinkling of balsamic vinegar, Pancetta upgrades any salad with just the right amount of salt.  ”Pear” and “Pancetta” have never sounded lovelier.

Pear Pancetta Salad

The combination of ripe Asian pears with good-quality Pancetta makes a chic salad in under five minutes.  Don’t have Pancetta? Try a slice or two of crisped bacon for an introduction into this sweet and salty blend.

Ingredients:

*2 cups spinach, packed

*1 Asian Pear, cored and cut into slices

*1 oz. Pancetta, fried and crisped

*2 tablespoons Parmesan

*3 tablespoons Cinnamon Pear Balsamic Vinegar from Fioré

1.) Wash 2 cups spinach and plate.  Using a sharp paring knife, cut a ripe Asian pear in half, core, and cut fruit into slices.  Plate slices on top of spinach bed.

2.) In a small non-stick skillet over medium heat, crisp up 1 ounce Pancetta until crispy.  Sprinkle Pancetta over spinach and pears making sure to use any excess fat rendered during the frying process to dress the spinach (this technique is referred to as “wilting” a salad).

3.) Sprinkle salad with 2 tablespoons Parmesan and 3 tablespoons balsamic vinegar (my favorite being the Cinnamon Pear Balsamic Vinegar from Fioré).  Serve and enjoy! Makes 1 serving.

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Roasted Red Pepper Hummus with Pine Nuts

February 10th, 2012

By the time I’m 80, I will probably have more posts dedicated to the different ways to prepare hummus than any other dish in my kitchen (see my original post for regular Hummus here and my most popular post for Sun Dried Tomato Hummus here).  I just can’t help myself, hummus is such a fabulous staple that it’s almost the equivalent of my homemade Taco Tuesday night at Chez Brigman.

For this variation of my favorite chickpea obsession, simply pulse together roasted red peppers with a classic hummus base.  Here I used store-bought roasted red peppers (although I do supply a recipe for roasting your own peppers at home below it).  If using the store bought peppers, make sure not to add any excess olive oil and reduce your addition of water by half (here, 1/4 cup water instead of my normally suggested 1/2 cup).  The natural juices and olive oil preserves of store bought red peppers makeup for these ingredients.

So, eat up and enjoy! I look forward to coming up with another way to prepare hummus.  Any suggestions?

Roasted Red Pepper Hummus with Pine Nuts

This recipe expands on an old post for regular hummus available at Clearly Delicious, here and my Sun Dried Tomato Hummus here.

Ingredients:

* 2 15-oz. cans garbanzo beans, drained

*1 8-oz. jar roasted red peppers with peppers squeezed to remove excess moisture

* 4 cloves garlic, minced or pressed

* 2/3 cup tahini

* 1/3 cup freshly squeezed lemon juice

* 1/4 cup water

* salt & pepper to taste

* 2-3 tablespoons parsley, chopped, to taste (reserve some for garnishing, or chop a little extra)

* pine nuts, for garnishing

1.) In a food processor, combine 2 cans garbanzo beans, 8 oz. roasted red peppers, pressed or minced garlic, tahini, lemon juice, water, and seasonings.

2.) Process until smooth.

3.) Taste to balance the hummus’s palette–add parsley and salt and pepper, process quickly and taste again.

4.) Transfer hummus to serving bowl and garnish with pine nuts, chopped sun dried tomatoes, parsley, olive oil and salt & pepper.

Serve with any number of dippings–pita, cucumbers, tomatoes, and more peppers.

Enjoy! Makes 12-14 servings.

 

To Roast Your Own Red Peppers: roasted red peppers are so easily available at any major grocery store that readers may find it humorous I include their preparation here.  However, like any dish that’s made with love and homemade care, roasted red peppers have a flavor that makes store-bought ones taste like nothing at all.  The difference between the two lies in the robust sweet flavors of fresh red peppers whereas canned or jarred roasted peppers have an element of their unexcitingly aged produce.

Roasted Red Peppers

*4 red peppers, whole and washed

*kosher salt, for sprinkling

*2-3 tablespoons extra virgin olive oil

1.) Roast peppers whole over an open flame until the skin is completely charred.  You can do this step with a charcoal grill, flame from one of your gas-stove’s burners, or by simply blistering the fruit under a high broiler until the skin is black (rotating halfway through to blister whole fruit).  Depending on cooking technique, this step could take anywhere from 10-20 minutes.

2.) Transfer roasted peppers to a chopping board and bring to room temperature.  Peel blistered skins off and discard with the help of cold water.  Using a chef’s or paring knife, lop off tops of red peppers, remove seeds, halve, and cut into thin slices (making sure to reserve the red fruit by the stem as it’s still good).  Place roasted peppers in a glass jar with 3 tablespoons olive oil and a heavy pinch of kosher salt.  Cover with lid and shake.  Refrigerate fruit over night so that it may set and keep for up to two weeks in the refrigerator.

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Strawberry Spinach Salad with Goat Cheese, Pancetta, and Bourbon Candied Pecans

February 8th, 2012

The beginning of this week brought some seriously wonderful experiences as I am happy to announce (finally!) that my long obsessed-over-manuscript, The Fresh Table: Cooking Louisiana All the Year Round (tentative title), is officially in the hands of my editor.  There’s something so absolutely wonderful about printing out 175+ pages of single spaced writing, searching for a paperclip large enough to pin it, and handing it to your editor.  As Sylvia Plath once said, writing just isn’t writing until it’s actualized in print:

Nothing stinks like a pile of unpublished writing, which remark I guess shows I still don’t have a pure motive (O- it’s-such-fun-I-just-can’t-stop-who-cares-if-it’s-published-or-read) about writing….I still want to see it finally ritualized in print.

And this week, I got to see my own work “ritualized in print” and it felt, amazing.  But just like Plath, I certainly care whether or not it is read.



Equally as amazing was the wonderfully kind reception I felt at LSU Press when turning the manuscript in to my editor (having it “in house” as the editorial lingo goes).  I don’t think I’ll ever get tired of hearing the director of LSU Press say, “we’re really excited about your book.”  I’m sure they say this sentence to just about every new author, but in truth, it was the best compliment of my Tuesday.

In lieu of my upcoming publication and some rather delicious Pancetta I had lying around, I wanted to bring readers one of my favorite kinds of salads perfect in time for Valentine’s Day.  I’m certain strawberries are consumed with extraordinary amounts on the 14th, but why wait till the day of love when you could eat them any day?



Sweet spring strawberries bedded with soft goat cheese, and crispy pancetta make for everyday elegance in a single meal.  As for the Bourbon Candied Pecans (recipe below), I think every girl deserves a little Bourbon, especially after finishing her first book.

Strawberry Spinach Salad with Goat Cheese, Pancetta, and Bourbon Candied Pecans

One of my favorite ways to serve spinach is with the addition of strawberries.  As for my recipe for Bourbon Candied Pecans, this version offers a little sneak peak at something you’ll be able to find in my new book, so eat up!

Ingredients:

* 2 cups spinach, washed

*1/2 cup cherry tomatoes, halved

*1 cup strawberries, de-stemmed and halved

*2 ounces goat cheese, semi-soft or crumbled

*1/2 cup Bourbon Candied Pecans (recipe follows)

*1 oz. Pancetta

 

–Bourbon Candied Pecans–

*1 bag pecans, whole

*6 tablespoons salted butter

*1 teaspoon vanilla extract

*1 tablespoon honey

*1/3 cup sugar

*1/3 cup brown sugar

*1/3 cup good quality bourbon

1.)For Pecans: Preheat oven to 350F.  Grease baking sheet and spread pecans evenly over it. Toast pecans for 3-5 minutes.

2.)On the stove top, melt down butter and whisk in brown and white sugar, vanilla, honey, and bourbon.  Toss toasted pecans in glaze, and simmer on low heat for about 5 minutes, or until mixture has reduced by one fourth and pecans are thickly coated.  Turn off heat and cool for 5 minutes.

3.)On a parchment paper lined surface, spread bourbon candied pecans, keeping the pecans somewhat close together.  Cool until candied pecans have hardened, break up, serve, and enjoy! Makes 10-12 servings of Bourbon Candied Pecans.

For Salad: Plate salad with spinach, tomatoes, strawberries, goat cheese, and bourbon candied pecans.  In a small non-stick skillet, cook Pancetta until crispy and plate warm Pancetta over salad.  Enjoy! Makes 1 salad entrée or two salad starters.

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Coconut Cake with Coconut Cream Cheese Icing: Happy Birthday Lydia!

February 4th, 2012

There’s nothing I like more than baking a close friend her birthday cake.  Something about the labor of love it requires to mix, bake, cool, ice, and beautify a bakery item so demanding really is a present in itself.  Add together the combination of silky gourmet Coconut Cream Cake with homemade Cream Cheese Coconut Icing, and the best vanilla fondant you’ve ever had, and you’ll get…well…a Unicorn Cake.



Perhaps I should explain myself.

I spent the last three days embarking on this particular labor of love for my good friend Lydia Dorsey.  Lydia, one of the wittiest AND coolest girls I know, has had a lifetime affinity for unicorns.  As a painter, she’s brought them to canvas, made them her profile picture, and even written some graduate papers on the role of unicorns in art.  What better way to honor the birthday girl herself than a high-end unicorn cake?



And, this isn’t my first Unicorn Cake for Dorsey.  Back in 2009 (or was it 2010?), I attempted this feat for the first time.  Although the results were certainly noteworthy, I’ve come a long way in the world of fondant working since that time.  Here are my most recent results:



Beautiful braided color fondant give a feel of magic to the unicorn’s hair.  To dress, I covered  the hair ends with pressed leaves and decorator flowers.



For the horn, I made sure it was purple (Lydia’s favorite color) and added the use of edible glitter stars and pressed paisleys to the horn.

As for the recipe, well, unicorn or not, it makes for a wonderful Coconut Cake with Coconut Cream Cheese Icing.  Normally, I adapt pre-existing recipes with cake flour, leavening, and added flavors like almond extract.  But, having made this particular one before (courtesy of Garrett McCord at Vanilla Garlic), I followed his instructions by the book and they were *perfect.*

I’m certain Garrett had no idea his coconut cream cheese cake would turn into a magical creature like this one, but for those of you looking to show a little extra love with a little magic (and fondant) this year, try my advanced-level cake recipe for a unicorn cake.  Or, half the recipe and make an easy batch of cupcakes!

Coconut Cake with Coconut Cream Cheese Icing: Happy Birthday Lydia!!

This recipe comes directly from a guest post by Garrett McCord (of Vanilla Garlic) found at Simply Recipes (here).  Garrett’s recipe takes the cake (metaphorically, literally) for the addition of coconut milk to moisten the batter’s ingredients.  When I made this cake the first time, I kept saying, “I can’t believe I made this! It tastes like wedding cake!” And although most wedding cakes don’t have the inclusion of coconut, the moist, complex flavor of Garret’s bakery conception really evokes that high quality gourmet feel.  For all my readers who love coconut, this cake (or cupcake) recipe is for you.

A Note on Portion Sizing: because of the over-sized nature of this cake, I used a double batch of Garret’s cake recipe.  For a single batch (the regular recipe), simply half the ingredients below.

Ingredients:

* 1 1/2 cups butter, room temperature

* 2 1/2 cups sugar

*6 eggs

*1 can coconut milk, shaken well

*2 teaspoon vanilla extract

*4 1/2 cups flour

*2 teaspoons salt

*2 teaspoons baking powder

*1 cup sweetened desiccated coconut

–Frosting–

*2 sticks butter, room temperature

*2 8-oz packages Philly Cream Cheese (whole, not lowfat)

*2 cups powdered sugar (plus more to taste)

*1/2 cup sweetened desiccated coconut

–Special Equipment Needed–

FONDANT

1.)Preheat oven to 350F.  In a large bowl, whisk together flour, salt, and baking powder.  Set aside.

2.) In a standing mixer such as a KitchenAid, beat butter until fluffy.  Add sugar slowly beating until fully integrated and fluffy.  Add eggs one at a time allowing for thirty seconds between each addition (about 3 minutes).  Scrape down sides of bowl and return to slow mixing speed.

3.) In another separate bowl, combine coconut milk with vanilla extract and mix to combine.

4.) Create batter: add 1/3 of dry mixture to KitchenAid, then 1/2 of coconut milk allowing for each addition to mix in properly.  Add second 1/3 of dry mixture, followed by last half of coconut milk. Continue mixing until integrated and add last third of dry ingredients.  Right when batter has fully combined, stop mixer and scrape down sides of bowl.  Add sweetened desiccated coconut to batter and fold in.  Do not over-mix.

5.) Pour batter into greased cake pans.  If making my unicorn above, I used a 9-inch circular cake pan and one 10-inch sheet cake pan.  Bake at 350 or until a toothpick comes out clean (around 30-34 minutes).  Remove cake from oven and allow to rest for several minutes in pans before loosening and transferring to cooling rack.

6.) Prepare icing: beat together butter and cream cheese until fully mixed.  Add powdered sugar 1 cup at a time and mix until you’ve reached your desired flavor of sweetness (I prefer a bit of that cream cheese taste in my icing, so two cups really was quite right here).  Finally, fold in sweetened desiccated coconut and reserve for icing at room temperature.

7.) To carve the cake like a unicorn, you will need to allow the cakes to completely cool and then transfer them to a cake sheet (dry surface).  Carve cakes, ice, and cover in fondant before decorating as shown above.  Since these steps require an extraordinary amount of patience and vision as you work your way through them, I want to turn readers’ attentions to a couple of food bloggers who have attempted similar culinary tasks in the past and created *beautiful* cakes:

Cardamom and Lavender: The Unicorn of Trail  

AND

Unicorn Wedding Cake by Rose Sen.

Whatever you attempt–three dimensional, or flat, you will wish to use a thin layer of fondant to give your cake a little extra za za zoo.  Here’s a great vanilla brand I picked up at Hobby Lobby–cheap and easy to use.

For my flower designs,  I used a press out stamps like this one and this one to add extra sparkle with pre-colored fondant.  For the finishing touch? Edible star glitter to give the unicorn a more “magical” feel.

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Chicken Caesar Salad

February 2nd, 2012

A good Caesar Salad recipe has been wanting for a while here on Clearly Delicious.  As I’m not entirely certain why it took me so long to post this tried and true favorite on here, please forgive the tardiness as many of you have written in asking for suggestions.

Why Caesar Salad? Well, compared to my more decadent fruit-inspired salads found here and here, a classic Caesar Salad is just as first-rate of an appetizer (or entrée if you add chicken) as a meal can get.  Classic like baseball, American pie, and Cobb Salad (recipe also coming soon).

Easily the most popular salad served in any restaurant, Caesar Salads combine the perfect citrus-y spark of fresh lemon juice with the creamy combination of olive oil, eggs, and Parmesan cheese.  Truthfully, this mixture is divine, especially when spiced up with a little  Worcestershire sauce and salt and pepper.  Yet the real key to making a solid Caesar is to make your own croutons.  I can imagine how this suggestion sounds to readers who probably just use croutons from a bag (which are also good if you haven’t the time to make them), but homemade croutons really add a gourmet element to a dinnertime meal.

Follow my suggestions below for an easy way to use quality sliced bread when making your own croutons and a homemade caesar dressing that will satisfy any tummy.

Chicken Caesar Salad

This recipe uses a whole head of lettuce and is meant to serve many guests at your table.  Since most caesar salads don’t keep well after they’ve been made, I suggest halving the recipe for those chefs who plan to only eat a little of the below.  A word on eggs: if you’re feeling antsy about the use of raw eggs in a dressing (don’t, so long as you’re using quality refrigerated eggs and serve immediately), you can “coddle” your eggs by dropping them in a boiling pot of water for 1 minute.  See Elise Bauer’s variation of this recipe over at Simply Recipes (here) for more egg-related tips.

Ingredients:

*1 head romaine lettuce, washed and torn into pieces

*1 cup pre-cooked chicken, cubed or torn into bite-size pieces

*6 cloves garlic, minced or pressed

*2 lemons, juiced

*1/2 cup extra virgin (or virgin) olive oil

*1 tablespoon Worcestershire sauce

*2 eggs

*1 cup Parmesan cheese, packed

*salt & pepper, to taste

*4 slices Whole Foods Seeduction Bread, or other high quality wheat bread

*1 tablespoon Parsley, finely chopped

*1 tablespoon Thyme, finely chopped

*3 tablespoons melted butter

1.) Wash lettuce and tear into bite-size leafy pieces.  Add to salad bowl with pre-cooked chicken and reserve.

2.) Prepare croutons: cut 4 slices quality whole wheat bread (such as Seeduction Bread found at Whole Foods) into 1-inch cubes.  Spread across a baking sheet that’s been lined with a silpat or wax paper and brush the bread cubes with melted butter (I used melted herb butter from a previous post).  Flip bread cubes, repeat, and sprinkle with salt, pepper, and Italian herbs–I used dried Parsley and fresh Thyme.  Place under broiler for about 8-10 minutes or until croutons are golden brown making sure to flip halfway through.  Remove from oven and allow to cool until constructing salad.

3.) Prepare dressing: in a large bowl, add olive oil and minced or pressed garlic.  Let garlic olive oil rest for at least thirty minutes.

4.) Right before serving, add eggs, Worcestershire sauce, lemon juice, half of the Parmesan (1/2 cup), and salt and pepper to olive oil.  Whisk until creamy, taste, and adjust with salt and pepper as necessary.  Drizzle over romaine lettuce and toss to evenly coat.  Add cooled croutons, toss a second time and dress in the remaining Parmesan.  Serve immediately and enjoy! Makes 4-6 servings.

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Herb Butter

February 1st, 2012

Some of the easiest ways to impress dinner guests can be found in the infusion of everyday ingredients with something special.  This process may be as simple as adding Cajun spices to a pasta sauce, infusing olive oil with spicy peppers or sweet basil, or just taking the time to squeeze a little bit of lemon into your glass of water.

And, since everything tastes better with just a little bit of butter, what better way to create exceptional flavors for every day experiences than a slice of toast with butter rich in herbs de provence? Served on bread, vegetables, or even a hardy steak with a dollop or two, herb butter reminds us of just how versatile this additive can be.  But the best part perhaps lies in the art of making it–in less than five minutes, room temperature butter can be mixed with freshly chopped garden herbs suggesting one of the easiest (and most rewarding) ways to bring nature straight to your table.

Prepare your own herb butter with the ratio suggested below, or improvise new alternatives such as lavender, mint, or dill.  Simple additions of your favorite flavors will make an already incredible ingredient better with something a little bit special.

Herb Butter

If it’s your first time preparing herb butter, you may wish to use a teaspoon of the herbs below instead of a tablespoon.  Most chefs I know opt for a larger portion of herbs, but a teaspoon is a wonderful introduction into the world of flavored butter without too much seasoning.

*1 (8 tablespoon) stick salted butter, room temperature

*1 tablespoon parsley, chopped fine

*1 tablespoon basil, chopped fine

*1 tablespoon rosemary, chopped fine

*1 tablespoon thyme, chopped fine

*1 clove garlic, minced or pressed

*1/2 teaspoon pepper

1.) Prepare Herb Butter: in a large bowl, add softened butter, herbs, garlic, and pepper.  Using a large spoon, mix to integrate until additions are fully incorporated into butter.  Using a flat spatula, scrape butter mixture onto wax paper.  Fold wax paper over mixture to cover fully and shape as you like—a long tube of butter or a brick of butter.  Refrigerate butter until ready to use.  Enjoy! Makes 8 tablespoons herb butter.

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