Recipes: 05.18.17

Barefoot, Baldwin, and Seinfeld

Coconut Rum Cake

This one is from Jessica Seinfeld’s “Food Swings.” 

 

Cake: 

Nonstick vegetable oil cooking spray

3 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

1 1/2  cups (3 sticks) unsalted butter, at room temperature

2 1/2  cups granulated sugar

5 large eggs

2 Tbsp. dark rum

1 tsp. pure vanilla extract

3 cups sweetened flake coconut

1 cup whole milk

1 1/2  cups unsweetened coconut flakes

 

Frosting:

1 cup heavy cream

1/4 cup crème fraiche

1/4 cup confectioners’ sugar

 

With rack in the center, preheat oven to 350. Spray a 9-by-13-inch baking pan with cooking spray. 

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 

In a large bowl (or bowl of a stand-up mixer), beat butter until creamy with an electric mixer set on medium-high. Add granulated sugar and beat for two to three minutes, until light and fluffy. Scrape down the sides of the bowl with a silicone spatula. Add eggs, one at a time, beating well after each addition. Beat in rum and vanilla. Use the spatula to stir in the coconut. 

With the mixer on low, mix in half the flour mixture, then pour in all of the milk and mix. Next, mix in remaining flour until just incorporated (do not overmix).

Scrape the batter into the prepared pan and smooth the top. Bake 50 to 55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached. Place pan on a wire cooking rack and let cool completely.

Spread the coconut flakes onto a rimmed sheet pan. Bake for six to eight minutes, until golden brown. 

For the whipped cream frosting, in a large bowl (or stand-up mixer bowl), combine cream, crème fraiche, and confectioners’ sugar. Using an electric mixer on medium-high, beat until medium peaks form. Spread over top of cake and sprinkle with coconut flakes. Serve cut in squares. 

 

Herbed Goat Cheese

This is from Ina Garten’s “Cooking for Jeffrey.” In the book she writes that the recipe is “so easy to make and it’s delicious on crackers with drinks.” 

2 6-oz. creamy goat cheese disks, such as Coach Farm

Kosher salt and freshly ground black pepper

Minced fresh dill

Julienned fresh basil leaves

Crushed red pepper flakes

Good olive oil

Bread or crackers for serving.

 

Find a small, wide-mouth canning jar or small glass vase (three and a half inches in diameter by four inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making two rounds from each. (A piece of dental floss makes this easier.)

Place half of the first disk flat in the jar, sprinkle with salt and pepper, and then with half a teaspoon of the dill, one teaspoon of basil, and a few red pepper flakes, and drizzle with half a tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all of the disks are stacked and seasoned, drizzle one tablespoon olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. 

Serve at room temperature with bread or crackers.