Holiday Recipes
Coconut Cake & 7 Minute frosting
Cake Ingredients
2 cup sifted cake flour (not self-rising)
1/2 tsp. baking powder
1/2 tsp. baking soda 1/4 tsp.salt
3/4 cup unsalted butter, room temp.
1 cup superfine sugar
4 lrg. egg yolks, lightly beaten
2/3 cup sour cream
1 tsp. vanilla extract
Coconut Cream Filling:
6 lrg. egg yolks 3/4 cup sugar
1/8 tsp.salt 3 cup milk
6 Tbsp. cornstarch
1-1/2 cup sweetened coconut flakes
1-1/2 tsp. vanilla extract
1 tsp. unsalted butter
Seven Minute Frosting:
2 lrg. egg whites 1-1/2 cup sugar
2 tsp. light corn syrup
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
GARNISH
11 oz. sweetened coconut flakes
Heat oven to 350 degrees. Butter & flour three 6x2-inch cake pans. Sift together flour, baking powder, baking soda, & salt, set aside.
Cream butter on medium-low until fluffy, 1-2 min. Gradually the sugar, keep beating until mixture is fluffy and light in color, about 3 min. Gradually drizzle in egg yolks, beating on medium-low between each addition until batter is no longer slick. Beat mixture is fluffy again, another 3 min.
Alternate adding flour mixture and sour cream to the batter, a little at a time, starting and ending with the flour mixture. Beat in the vanilla.
Divide batter between pans. Bake 30-40 minutes, rotating the pans for even browning, until a cake tester comes out clean. Cool on wire racks 15 min. Remove from the pans, and cool completely on racks, tops up.
To assemble, split each layer in half horizontally with a serrated knife. Set aside the prettiest dome for final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2-3 Tbsp. of flaked coconut over the cake. Spread a generous 1/2 cup of filling over the flakes. Repeat sprinkling and spreading process on remaining layers until all but the reserved layer are used. Top the cake with reserved domed layer. Transfer the cake to the refrigerator to set. Frost outside of the cake with seven-minute frosting. Sprinkle remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. cake can be left out at room temperature for several days. (Makes three 6 inch layers.)
To make filling: Place egg yolks in a large bowl; whisk to combine; set aside. Combine sugar, cornstarch& salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10-12 min. Remove from heat. Whisk 1/2 cup hot sugar mixture into yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, continuing to stir, over medium heat until mixture just begins to bubble, 2 min. Remove from heat. Stir in coconut & vanilla. Transfer filling to a medium bowl. Lightly butter a piece of plastic wrap, and place directly on top of the filling to prevent a skin from forming. Transfer filling to refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead. (Makes 4 cups)
To make frosting: Combine egg whites, sugar, corn syrup, & cream of tartar with 5 Tbsp. cold water in top of a double boiler. Fill bottom of double boiler with 2-3 inches water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium low 4 min., then high 3 to 4 min.. Remove from heat. Add vanilla; continue to beat until icing holds peaks, 3-5 min. more; do not overmix or icing can get grainy. (Makes 3 cups)
Jan’s SHRIMP & CRAWFISH JAMBALAYA
1-2 lbs. raw shrimp, cleaned & seasoned
1 lb. crawfish tails, rinsed
1 lb. sliced smoked sausage
2 Tbsp. butter or margarine
3/4 cup diced tomatoes (drain slightly)
1 cup chopped onion
1/2 cup chopped celery
2 cloves minced garlic
1/4 cup cooking oil 1/4 cup flour
Small piece bay leaf 1 1/2 cups rice
1 1/2 cups water 1 cup white wine
Chopped parsley, green onion, pimento
Sliced lemon to garnish
In a heavy bottomed pot, heat oil, add flour, cook and stir over medium heat until a dark golden brown. Add onion, cook until tender (you might remove from heat so you don’t burn the roux.) Add tomatoes, celery, garlic, bay leaf & 1 cup of water. Cook about 10 minutes, stir occasionally. Add sausage, rice & remaining water; at a hard boil, reduce heat, cover with a tight fitting lid. Cook 15-20 min. Do not peek! Turn off heat and let stand 15 min. longer.
In the meantime, melt butter, add shrimp & crawfish. Stir constantly for 8-10 min. until shrimp turn pink. Stir shrimp & crawfish into rice mixture and let jambalaya stay covered a to improve flavor. Add parsley, green onion & pimento. Serve with lemon wedges.
For a larger serving, use 3 cups rice, 3 cups water and 2 cups white wine. Make in two batches & combine at the end because so much rice is
tricky.
The Day After Turkey Pate
1/2 cup diced turkey
3 Tbsp. sliced green onions
3 oz. package softened cream cheese
2 Tbsp. honey
1/2 cup sour cream
1/2 cup diced dried apricots
1/4 cup diced dried cranberries
1/4 cup diced dates
1/2 cup finely chopped walnuts/pecans
Place turkey & onions in a food processor or blender and process until coarsely chopped. Add cream cheese, honey & sour cream. Process until mixed. *Alternatively, you can chop and mix by hand if you don’t have a food processor or blender.
Stir in all the dried fruit & nuts by hand.Line a 3-cup mold or equivalent with plastic wrap (you can use any dish you might desire), press mixture into it and refrigerate a few hours until firm. Unmold onto serving plate and serve with crackers, sliced apples and/or pears. Great for after Thanksgiving games or entertaining family and friends.
Turkey Balls & Whiskey Sauce
1 lb. ground turkey
3 slices soft bread, crumbled
2 Tbsp. Jack Daniel’s whiskey, divided
2 Tbsp. water 1 egg
1/4 tsp. pepper 1 Tbsp. mustard
1/4 cup minced celery
2 Tbsp. minced onion
1/2 tsp. dry mustard
1/8 tsp. ground cloves
1/3 cup firmly packed brown sugar
1/2 Tbsp. vinegar
Preheat oven to 350 degrees. Combine turkey, crumbs, 1 Tbsp. Jack Daniel’s whiskey, water, egg, celery, onion, dry mustard, pepper & cloves. Shape mixture into meatballs (1 Tbsp. each). Arrange on baking sheet; bake 15 min., until fully cooked. To make the sauce: combine brown sugar, mustard, vinegar & remaining 1 Tbsp. Jack Daniel’s. Stir over low heat until hot. Stir in turkey balls and serve. Makes 18-20 meatballs.
Make Ahead Mashed Potatoes
9 lg. baking potatoes, peeled, chopped
1/2 cup butter, softened
12 oz. cream cheese, room temperature
1/2 cup sour cream
pinch of nutmeg
1/4 tsp. white pepper
1/2 tsp. salt
Place potatoes in large pot with water to cover and bring to a boil. Reduce heat and continue to simmer until potatoes are tender. Drain and place in bowl, beat with electric mixer until potatoes are fluffy. Beat in butter & cream cheese, cut into small pieces. Beat in sour cream & seasonings. Scrape into heavily buttered baking dish, cover with plastic wrap and refrigerate. To cook, bring to room temperature, and reheat at 300 degrees, uncovered for about 20 minutes. Makes 8 servings.
