GINGERBREAD OVEN PANCAKE

Adapted from the basic oven pancake on this site, with flavor inspiration from Smitten Kitchen

*Note the result was both too much for three of us to eat, and kind of dense, so try something new next time?

Ingredients:

Small       Large     cast iron pan

1 1/2T      3T          butter

Batter:

3              6            eggs

3/8 c        3/4 c      flour

3/8 c        3/4 c      milk

1/4 t         3/8 t       salt

1/4 c        1/2 c      molassas (not black strap)

1/4 t         1/2 t       cinnamon

1/2 t         1 t          ground ginger (substitute with 1 T, or 2 T grated fresh ginger)

1/8 t         1/4 t       ground cloves

1/8 t         1/4 t       ground nutmeg

Methodology:

Heat the oven to 425°F.  Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter.  Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until puffed, golden and set.  Pancake will deflate and slump as it cools.

DANISH DREAM CAKE

Adapted from Milk Street

Ingredients:

105 g cake flour

3/4 t baking powder

2 eggs

107 g white sugar

1 t vanilla

1/8 t salt

1/2 c + 3/8 c coconut milk, divided

150 g brown sugar

85 g salted butter

170 g unsweetened shredded coconut

Methodology:

Heat the oven to 350°F with a rack in the middle position. Butter a broiler-safe 8x8" baking pan, dust evenly with flour, then tap out the excess. 

In a small bowl, whisk together the flour and baking powder.

In the bowl of a stand mixer with the whisk attachment, beat the eggs, white sugar, vanilla and salt on low until sugar dissolves, about 20 seconds. Increase to medium-high and whip until the mixture is pale and thick, 5 to 6 minutes.

Reduce to low, add about one-third of the flour mixture and mix until almost incorporated, about 10 seconds. With the mixer running, slowly pour in 1/4 cup of coconut milk. Repeat with half of the remaining flour mixture and another 1/4 cup of the remaining coconut milk. With the mixer still running, add the remaining flour mixture and mix just until no flour clumps remain, about 20 seconds. Using a silicone spatula, fold the batter, scraping along the bottom of the bowl, to ensure the ingredients are well combined.

Pour the batter into the prepared pan. Bake until just beginning to brown and a toothpick inserted into the center of the cake comes out clean, checking after 15 minutes. Set the pan on a wire rack and heat the broiler.

In a medium saucepan, combine the remaining 3/8 cup coconut milk, the brown sugar and butter. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 2 minutes. Remove from the heat, add the coconut and stir until evenly moistened.

Spoon the topping onto the outer edges of the warm cake, then, using an offset or silicone spatula, gently spread into an even layer over the surface. Broil until the top is bubbling and deep golden brown, 2 to 3 minutes, rotating the pan if needed for even browning.

Set the pan on a wire rack and tent with foil. Let cool for at least 30 minutes. Cut into pieces and serve warm or at room temperature.

COCONUT CAKE

Adapted from Star Chefs

See the bottom for omitted lime curd and nut brittle.

Size modified for two half sheet-pans, cut into thirds, to form six layers

Ingredients

Cake:

246 g cake flour

1/3 t baking soda

1/3 t baking powder

2/3 t salt

2 eggs

300 g sugar

1/2 t vanilla

183 g canola oil

228 g full fat coconut milk

Coconut Pastry Cream:

(makes 2/3 qt)

260 g Coco Lopez

192 g full fat coconut milk

1/6 t salt

1/3 vanilla bean

19 g cornstarch

6 g all-purpose flour

3 egg yolks

38 g butter

Swiss Meringue Buttercream:

(makes 3/4 qt)

60 ml fluid oz egg whites

100 g granulated sugar

1 t vanilla

1/8 t salt

142 g butter, softened

Methodology:

Cake:

Preheat oven to 325°F.

Sift together flour, baking soda, baking powder, and salt; set aside.

To a mixer fitted with a whisk attachment, whip eggs with sugar until pale yellow and doubled in volume. Continuing to whisk, drizzle the oil in slowly so the mixture emulsifies like making mayonnaise. On low speed, add half the dry ingredients, then the coconut milk, then finishing with the remaining dry ingredients. Divide the batter evenly between 2 parchment-lined, sprayed, half-sheet trays with 500 grams of batter each. Bake until pale golden and set, rotating when done, about 15 minutes total.

Coconut Pastry Cream:

In a pot over low heat, gently melt the Coco Lopez until smooth and uniform.  Simmer on low until slightly thickened.   Add half the coconut milk and the salt.  Return to simmer.  In a separate bowl, whisk together the cornstarch, flour, yolks, and the remaining coconut milk.  Temper the yolk mixture into the pot and whisk until thick and bubbling; it should reach 165°F on a candy thermometer.  Strain and immediately whisk in butter and vanilla.  Whisk thoroughly, place in a tupperware and cover the surface with plastic wrap.  Chill thoroughly.

Swiss Meringue Buttercream:

In a mixing bowl set over a double boiler, stir together egg whites and sugar until sugar is fully dissolved and foamy and it reaches 160°F.  Transfer to the bowl of a mixer fitted with a whisk attachment and whip on high until stiff, glossy peaks form.  Add vanilla and salt.

Switch to the paddle attachment and add butter, about 1 T at a time, allowing each piece to fully mix in before adding the next.  Once butter is incorporated, transfer to a container and chill.  Bring to room temp before spreading on cake. 

Assembly:

Layer coconut cake with pastry cream.  Crumb coat with buttercream, then wrap and chill overnight.  Finalize decoration with buttercream and sprinkle with shaved coconut.

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Omitted portions of the recipe, at the original (3x) scale:

Lime Curd:
8 fluid ounces lime juice
4 whole eggs
3 egg yolks
223 grams sugar
1 pinch of salt
5 ounces butter, softened

In a non-reactive bowl over a double boiler, combine the juice, eggs, sugar, and salt. Blend with an immersion blender until uniform. Cook over simmering water, stirring constantly with a spatula until it starts to thicken. Stir in butter and allow to further thicken. Strain and transfer to quart containers, pressing a layer of plastic directly on the surface to prevent a skin from forming; chill.

Nut Brittle:
(Yield: 2 quarts)
594 grams sugar
42 grams butter
12 grams salt
1 tablespoon vanilla
9 grams baking soda
14 ounces cashews, toasted and chopped
Sea salt
Pink peppercorn dust

Set up a full sheet tray, upside-down and lined with a silpat. In a large, deep pot over medium-high heat, combine sugar and add enough water to reach a wet sand consistency. Add butter, salt and vanilla. Bring sugar to a very pale caramel, then add baking soda and stir vigorously with a spatula. It will foam up and take on a bright orange color. Working quickly, remove pot from heat and fold in cashews. Dump cashew caramel out onto the silpat and spread into an even layer. Top with another silpat and use a rolling pin to press out into a flat layer. Sprinkle liberally with sea salt and pink peppercorn dust. Once cool, break into chunks and store in an airtight container at room temperature.

ATAKILT WAT

From Spoons of Flavor

Ingredients:

5 T olive oil

3 medium yukon gold potatoes, peeled and cut (quartered, sixthed, twelfthed)

4 carrots, peeled and chopped into 1/2" sections

1 onion, peeled, quartered and sliced

1 green chili, halved, deseeded, and chopped

3 garlic cloves, pressed

2" ginger, grated

1 t turmeric powder

2 t cumin powder

1/2 t black pepper

2 t salt

1/2 head cabbage, chopped

Methodology:

Add the vegetables to a large dutch oven as they are chopped.  Add the oil and heat over medium flame, stirring, until the onion and potato take on golden color, 5-10 minutes.

Add the garlic, ginger, spices and salt and thoroughly combine, cook 2 minutes.

Add the cabbage and 1/2 c water.  Cover, cook until steam comes out, then reduce heat and cook, stirring occasionally, until the potatoes are cooked through, adding more water if necessary.  Cook any remaining water off, then taste for seasoning.

FRENCH CHOCOLATE MOUSSE

From Food52, with modifications

Ingredients:

3 eggs, separated

200ml whole milk

200g dark or bittersweet chocolate, chopped

40g sugar

Generous pinch of salt

Methodology:

Place the egg yolks into a small saucepan and whisk to break apart.  Add milk and whisk to combine.  Gently heat, whisking continuously, until the mixture steams.  Remove from heat and add the chocolate, then let rest for 5 minutes.  Whisk until the custard emulsifies, and refrigerate until cool.

Once the chocolate mixture is cool, add the egg whites, sugar and salt to the top of a double boiler and heat gently, whisking continuously, until the sugar has dissolved.  Pour into a stand mixer fitted with a whisk attachment and beat at medium speed until soft, glossy peaks form.  

Mix 1/3 of the egg whites into the chocolate custard to lighten, then gently fold in the remaining egg whites, mixing until no white streaks remain.  Refrigerate for at least 4 hours, or overnight.

For a delightful modification, consider adding a few licorice pieces to the milk in the first step.