So a few more days and it’ll be Christmas and I have so much to do. Besides the gifts I have to go food shopping. I don’t mind food shopping but I have NO idea what to cook during this holiday season. IDEAS??? Let me just say I do not want to cook Turkey, Ham or Pork Shoulder. I want to cook something new, not to time consuming and not to expensive. And now for some new cookbooks!
This weekend I took a walk and ended up at Eataly. I had my camera ready to take pictures but I was to overwhelmed with all there was to see that I forgot to take my camera out from my pocket 😦 But let me just say I will be back and pictures will be taken. If you haven’t heard of Eataly, it just everything Italy. Eataly has a mixture of imported items and locally made items, all good. I bought an artisan bread that was so tasty. Tune in for pics at a later date 😉
I love to cook! Bake…only from a box. A would love to create instead of a book club (which my group was suppose to finish reading the book Nov 17 and it’s Dec and I’m the only one reading the boring book) a club with food. A group of friends each cook a dish and then we share over wine. Unforgettably my group of friends rather go out to eat than cook. I’ll yet again be the only one cooking. Does anyone else belong to a Cooking Club?
This weekend we had a great time in Lake George, NY. There were so many places to eat and so many things to do but not enough time 😦 We did go to a really good restaurant for lunch, The Lobster Pot. I ordered Oysters, OMG Delicious! And the hubby had Surf and Turf which tasted so good. I would love to go back and eat there again. If you’re in the area try to make it part of your lunch/dinner destination.
Over the weekend as I was trying to beat the heat I tried an Edy’s Fruit Bar the flavor Pineapple and I must say it was like eating the actual fruit. It was sooooo good! It reminded me of when I would go out shopping with my father and he would buy me a Pineapple ices from the Pizza shop. Edy’s also has a bunch of other flavors but why try them when I can’t get enough of the Pineapple one 😉
I’m not much of a baker all the measuring and size portions get in the way of my creativity. But I did find a recipe that my husband can make for us both. It does look like a lot of work but he can do it 🙂
A Coconut Cake, perfect for Spring!
1 cup (2 sticks) butter, at room temperature
3 cups sugar
4 eggs, separated
4 1/2 cups sifted cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
2 cups coconut milk
1 teaspoon vanilla extract
2 cups flake coconut, for garnish
1. Heat the oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
2. Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. In a separate bowl, beat the egg yolks until pale and thick. Add to the butter mixture, blending well.
3. Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.
4. In a clean bowl, beat the egg whites until stiff, then gently fold into the cake batter. Pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, 35 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.
5. When cool, split the cake layers in halves. Spread the lemon cream filling over 5 of the layers and stack. Top with the plain layer. Frost the top and sides with the frosting. Sprinkle the top and sides with the coconut.
Lemon Cream Filling:
2 egg yolks, beaten
1 cup sugar
1/4 cup cornstarch
1 cup water
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 tablespoon butter
1. Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Remove from the heat and strain through a sieve. Cool thoroughly before spreading on the cake layers.
4 cups sugar
2 teaspoons light corn syrup
1 1/3 cups water
4 egg whites, stiffly beaten
2 tablespoons orange juice
1. Combine the sugar, corn syrup and water in a saucepan. Bring to a boil and stir only until the sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water or until the mixture registers 240 degrees on a candy thermometer. Slowly pour the syrup in a fine stream over the egg whites, beating constantly with an electric mixer. Add the orange juice. Continue to beat until the frosting forms soft peaks.