Classic Coconut Cake

Note: Room temperature ingredients make all the difference in this cake.

Ingredients

Cake:
2 cups all purpose flour
1-1/3 cups sweetened, flake coconut
1 cup buttermilk
1 teaspoon baking soda
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
5 duck egg yolks
5 duck egg whites, at room temperature

Frosting:
3 cups powdered sugar
1 package of cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 teaspoons vanilla
1 cup flaked coconut

Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.

Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.

Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake.

DO AHEAD: can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.

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Duck Egg Donuts

Ingredients
3 1/2 cups all purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tablespoons melted butter or coconut oil
2 duck eggs
3/4 cup milk

Heat your cooking oil in a small cast iron pan, so it is about half full, and heat to 375 degrees- if the oil is not hot enough, the dough will just absorb the fat, not fry properly.

Mix 1 1/2 cups flour with rest of the ingredients, blend 30 seconds on low speed, and then 2 minutes on medium. Scrape the batter off the sides of the bowl into the middle. Stir in remaining flour, mix and turn dough out onto a floured board. Roll to about 3/8 inch thick and cut with a floured doughnut or biscuit cutter.
  
Slide doughnuts into hot oil, just covering the surface area of the pan. After about 2 minutes, they should rise to the surface, now flip them over. Cook another 2-3 minutes on the other side, then carefully remove them without pricking the surface and drain on a paper towel lined plate. Continue with the remaining doughnuts. Eat as is, or sprinkle with sugar.

Avgolemono Soup

A Greek staple that is made in two parts:  chicken broth plus a rich egg-lemon sauce.

Ingredients
1 whole Organic chicken
2 celery stalks
2 carrots
2 onions
1 tsp salt
pinch pepper
8 quarts of water
1-1/2 cups orzo

3/4 cup flour
1-1/2 cups water

7 egg yolks, whisked
3/4 cup fresh lemon juice

1. Add chicken and vegetables to water.  Cover, bring to boil and simmer 1 hour.  Skim any inpurities.  Strain broth.  Cool chicken and shred.

2.  Add broth back to pot and simmer with Orzo.  Whisk together flour and 1-1/2 cups water and slowly stir into broth and let thicken. Turn off heat and let rest 10 minutes. 

3.   Whisk the lemon juice and egg yolks to make a sauce, and add to the pot slowly while whisking together.  To serve, top each bowl of soup with shredded chicken.

Brunswick Stew

This dish was originally made with squirrel (!), but chicken makes a practical substitute. Serve in bowls topped with hot rice, if desired. 

4 to 6 servings.

1 (4-pound) chicken, cut into 8 pieces
2 teaspoons of salt
Paprika to taste
2 tablespoons of olive oil
2 medium onions, sliced
1 medium green pepper, diced
3 cups of water
2 cups canned tomatoes, undrained
2 tablespoons chopped parsley
1/2 teaspoon Tabasco sauce
1 Tablespoon Worcestershire sauce
2 cups whole-kernel corn
2 cups lima beans
1 pound potatoes, peeled and quartered

1.  Sprinkle chicken with 1 tsp salt and paprika.  Heat oil in a deep kettle and brown chicken on all sides.

2.  Add the onions and green peppers and cook until onions are transparent.  Add the water, tomatoes, parsley, remaining salt, Tabasco and Worcestershire and bring to boil.  Cover, reduce heat and simmer 30 minutes.  Add the corn and lima beans and cook 20 minutes longer.

3.  Meanwhile, boil the potatoes until tender, drain and mash.  Add to the soup and stir. Cook 10 minutes longer.

Traditional Eggnog

(Modified from Joy of Cooking)
Makes about 18 servings

12 eggs
1 pound confectioner’s sugar
2 quarts (64 ounces) heavy cream
4 cups dark rum or brandy
2 teaspoons cinnamon
1 teaspoon vanilla extract
Freshly grated nutmeg


Separate 12 eggs and put whites in the fridge. Beat 12 yolks in a large bowl until light in color.
Gradually beat in 1 pound confectioner’s sugar. Add 2 cups of your chosen liquor(s) very slowly, beating constantly.

Note: Joy of Cooking says you can use dark rum, brandy, bourbon or rye. I usually use dark rum and brandy but it depends on what is lying around the house. Whiskey works, too.

Let stand, covered, in the fridge for 1 hour. Then add 2 more cups of chosen liquor(s) and heavy cream, beating constantly. Add cinnamon and vanilla extract.

Refrigerate, covered, for 3 hours to several days.

Before you serve it, fold in a proportional amount of fresh-beaten egg whites. If you’re only serving half the nog, take out half the egg whites, beat them until stiff but not dry, and fold them into the nog just before serving.

Sprinkle each serving with freshly grated nutmeg.

*Recipe Re-printed from Edible Long Island Holiday Issue 2015

Duck Egg Baked Custard

This rich & creamy custard can also be me made with almond milk for a dairy-free option.

Serves 6.

3 large duck eggs
1/3 cup sugar
1 tsp vanilla
dash of salt
2-1/2 cups very warm milk (120-130 degrees)
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl, beat eggs, sugar, vanilla and salt with a wire whisk or fork.  Gradually stir in milk.  Pour into six 6-ounce containers/ custard cups.  Sprinkle with nutmeg.

Place cups in a 13x9-inch pan on oven rack.  Pour very hot water into pan within 1/2 inch of tops of cups.  Bake about 45 minutes.  Remove cups from water and cool about 30 minutes.  Custard can be served warm or chilled in fridge (cover first).  

Pasta with Fried Eggs

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of pasta, four eggs, olive oil and garlic.  Parmesan is a delicious, but optional, addition.

 Ingredients

• Salt
• ½ pound pasta
• 6 tablespoons extra virgin olive oil or lard
• 2 large cloves garlic, lightly smashed and peeled
• 4 eggs
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino cheese, optional 

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

 Featured in: The Minimalist; Pasta From The Pantry by Mark Bittman.