So much to celebrate and be excited for in the month ahead! #firstofthemonth
Megan's Birthday Cake 2014 Coconut Milk Cake
One of my nearest and dearest friends Megan had a birthday this past weekend. I had to bake her a delicious cake for us to celebrate her special day. This year I chose to make her a coconut milk cake with a tangy cream cheese frosting. The cake was moist, subtly sweet from the coconut milk and a joy to consume. I chose to make a light pink frosting (her favorite color) and garnish with unsweetened coconut flakes.
Ingredients;
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Cream Cheese Frosting;
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar
2 teaspoon vanilla extract
3/4 cup unsweetened coconut shreds
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs 1 at a time, beating well after each addition until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour the batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes Pour or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
Combine all frosting ingredients except for the coconut shreds in a bowl. Beat ingredients together until well combined, about 1 minute.
Place 1 cake layer on a plate and spread with frosting until coated. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake, concentrating on the center then sprinkle around. Store cake loosely covered in refrigerator.
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Katie's Birthday
Last week my dear friend was thrown a surprise birthday party. The party was intimate, great food and drinks were served and memories were created. I hosted the gathering at my place and with the help of a few friends the table got set, the appetizers were placed out and vegetables were prepped. I am never afraid to ask for help, I have found it makes my life a million times easier. Enjoy and happy birthday again to an amazing friend who is deserving of so many celebrations.
The Menu;
I served two roasted chickens over a medley of winter vegetables. This is such an easy dish to make and such a "Wow" moment when it comes out. I was inspired by all of the beautiful winter citrus and used them to make these birds burst with flavor. As sides I made a baked spaghetti squash and a kale with cabbage salad.
Two Citrus Roasted Chickens
2 Organic 3-4 Pound Birds (I prefer mine to be locally sourced, free-range and locally sourced)
3/4 cup extra-virgin olive oil
2 pds of mixed root vegetables I used Turnips, Rutabaga, Carrots, Onions and Purple Potatoes
A bunch (roughly 15 strands) of thyme
2 Satsuma Oranges, 2 Cara Oranges & 2 Meyer Lemons cut into quarters
Salt and Pepper
Preheat oven to 450º. I like to let my birds come to room temperature for 30 minutes. During that time, I clean and chop the vegetables into a quarter size so they roast evenly. Toss the vegetables with 1/2 cup of the olive oil, salt and pepper, reserve the rest of the oil. Place the vegetables into the bottom of the roasting pan. Scatter several of the thyme sprigs over the mixture.
Out of the cut citrus, take 4 quarters of each citrus and lightly squeeze over the vegetables and then place around the vegetables.
Squeeze two quarters of each of the citrus into the remaining olive oil, you should have two of each of the remaining citrus left. Mix together and let rest.
Season the birds with coarse salt, rub all over the exterior and under the skin where it is looser above the breasts. Be sure to salt the empty cavity of the bird.
Stephen catching me in the act of tying!
Split the reaming citrus and thyme evenly and place in cavity. Tie the legs together with kitchen string. Take the olive oil and citrus mixture and rub all over the exterior of the bird. Don't forget to get under the skin of the breasts.
Place the birds directly on top of the vegetables.
Place in the oven and roast for 30 minutes, I like to get the skin really crispy and golden. I rotate the birds and reduce the heat to 425º and roast for another 30 minutes. Remove the birds, cover them with aluminum and let them rest for 15-20 minutes.
I carved the birds right on top of the veggies, you can place on a cutting board if you prefer. I added the root veggies to people's plates in addition to the other sides.
For dessert....the most delicious flour-less chocolate cake. I will share my recipe this upcoming weekend, I have been playing with different ways to serve it and have found that in individual ramekins it just takes it to the next level! I of course will share a picture....
The more powdered sugar the better
I came up with a signature drink for Ms. Katie. A Sparkling Blood Orange, it's delicious.
Blood Orange Sparkler Makes 10 Glasses
2 bottles of Champagne or Prosecco
2 cups of fresh squeezed blood oranges (about 8 oranges)
Slice the oranges in half and squeeze into a measuring glass. If you prefer it pulp free strain the liquid before serving.
Fill each glass 1/2-3/4 way with bubbles and top with the blood orange juice.
The night was wonderful and I am grateful we got to celebrate such a wonderful person. I couldn't have done it with out the help of many, thank you to everyone. A big shout out to my Sous for the night, the amazing Stephen and the incredibly talented Chase for designing the table!
