Home Party Dessert Recipe
9/21/2008
Coconut Pound Cake with Lemon Curd Filling
Lemon Curd Filling:
6 large lemons
2 cups sugar
3/4 cup unsalted butter,
cut into 12 pieces
6 eggs, room temperature,
beaten to blend
Coconut Pound Cake:
(Solid Vegetable Shortening)
(All purpose flour)
1 1/2 cups unsalted butter,
room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose flour
1/4 t salt
1/4 t baking soda
1 cup sour cream
4 oz flaked coconut
2 t vanilla
Orange Glaze:
1 cup fresh orange juice
3/4 cup sugar
2 T fresh lemon juice
1 t almond extract
>how to make<
Filling:
*Remove peel from, using vegetable peeler.
*Chop finely in processor.
*Squeeze lemons and measure 1 cup juice.
*Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts.
*Strain eggs into lemon mixture.
*Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil.
*Pour into jar or bowl.
*Place plastic wrap on surface to prevent skin from forming; let cool.
*Cover and refrigerate overnight before using.
(Can be refrigerated up to 1 month.)
Cake:
*Preheat oven to 300 degrees. Generously grease 10" tube pan with vegetable shortening and dust with flour.
*Cream butter in large bowl of electric mixer.
*Slowly add sugar, beating until light and fluffy.
*Beat in eggs 1 at a time.
*Sift dry ingredients.
*Blend into butter mixture alternately with sour cream.
*Mix in coconut and vanilla.
*Spoon batter into prepared pan.
*Bake until tester inserted in center comes out clean, about 1/5 hours.
*Cool cake in pan on rack 30 minutes.
*Invert cake onto rack and cool completely.
*Cut cake in half to make 2 layers, using serrated knife.
*Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top.
Glaze:
*Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and boil until mixture is reduced by 1/4, about 5 minutes.
*Immediately pour glaze over top of cake, allowing some to drizzle down sides.
Makes 12.
I found this recipe in "Bon Appetit".
Lemon Curd Filling:
6 large lemons
2 cups sugar
3/4 cup unsalted butter,
cut into 12 pieces
6 eggs, room temperature,
beaten to blend
Coconut Pound Cake:
(Solid Vegetable Shortening)
(All purpose flour)
1 1/2 cups unsalted butter,
room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose flour
1/4 t salt
1/4 t baking soda
1 cup sour cream
4 oz flaked coconut
2 t vanilla
Orange Glaze:
1 cup fresh orange juice
3/4 cup sugar
2 T fresh lemon juice
1 t almond extract
>how to make<
Filling:
*Remove peel from, using vegetable peeler.
*Chop finely in processor.
*Squeeze lemons and measure 1 cup juice.
*Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts.
*Strain eggs into lemon mixture.
*Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil.
*Pour into jar or bowl.
*Place plastic wrap on surface to prevent skin from forming; let cool.
*Cover and refrigerate overnight before using.
(Can be refrigerated up to 1 month.)
Cake:
*Preheat oven to 300 degrees. Generously grease 10" tube pan with vegetable shortening and dust with flour.
*Cream butter in large bowl of electric mixer.
*Slowly add sugar, beating until light and fluffy.
*Beat in eggs 1 at a time.
*Sift dry ingredients.
*Blend into butter mixture alternately with sour cream.
*Mix in coconut and vanilla.
*Spoon batter into prepared pan.
*Bake until tester inserted in center comes out clean, about 1/5 hours.
*Cool cake in pan on rack 30 minutes.
*Invert cake onto rack and cool completely.
*Cut cake in half to make 2 layers, using serrated knife.
*Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top.
Glaze:
*Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and boil until mixture is reduced by 1/4, about 5 minutes.
*Immediately pour glaze over top of cake, allowing some to drizzle down sides.
Makes 12.
I found this recipe in "Bon Appetit".
Labels: coconut, coconut cream, lemon curd, orange glaze, pound cake
9/03/2008
Coconut Custard Pie
Pie dough:
1 1/2 cups all-purpose flour
1/2 t salt
6 T cold unsalted butter,
cut into small cubes
2 T cold shortening,
cut into small cubes
3 to 4 1/2 T ice water
additional flour for rolling
The filling:
1 cup coconut milk
2 cups milk
1 cup sugar, divided
1/2 vanilla bean, split and scraped,
or 1 1/2 t vanilla extract
6 egg yolks
1/4 cornstarch
2 t rum
1/2 salt
1/2 cup, plus 2 T unsweetened coconut,
toasted and cooled
2 T cold unsalted butter
1/4 cup heavy cream
2 t sugar
>how to make<
The pie dough:
*Mix together the flour and salt in a bowl or the bowl of a food processor.
*Add the butter and shortening, and work it into the flour with your fingertips or a pastry blender or pulse in the food processor until the mixture resembles fresh breadcrumbs.
*Sprinkle in the water, 1 T at a time, stirring lightly with a fork or pulsing after each addition.
*Use enough water so the dough holds together.
*Form the dough into a ball and flatten the top to form a disk.
*Wrap the dough completely in plastic wrap and let it rest in the refrigerator for 45 minutes to 1 hour.
*Roll out the dough on a lightly floured surface until it is 1/8" thick and 2" larger in diameter than your inverted pie pan.
*Transfer the dough to the pan, then trim edges to make about a 1" overhang.
*Roll the edge under and crimp decoratively.
*Chill for at least 20 minutes before baking.
*In the meantime, preheat the oven to 425.
*When ready to bake, line the pie dough with a piece of aluminum foil shiny-side down.
*Fill with dried beans, rice or pie weights.
*Bake in the preheated oven for 15 minutes, then remove the foil and beans.
*Return the pie shell to the oven and bake for 10-15 minutes longer, rotating the pan a couple of times, until evenly browned.
*Set aside to cool.
The filling:
*In a large saucepan, whisk together the coconut milk, milk, 3/4 cup of the sugar and vanilla bean seeds and pod, and scald over medium heat.
*When you see small bubbles around the sides, remove pot from the heat and set aside for 10-15 minutes
*Then discard the vanilla bean pod and seeds.
Meanwhile, in a mixing bowl, whisk the egg yolks with the remaining 1/4 cup sugar, the cornstarch, rum and salt until well combined.
*Pour about 1 cup of the milk mixture into a liquid measuring cup, and in a very slow and steady stream, gradually whisk the hot liquid into the eggs to temper the mixture.
*Then, whisk the egg mixture back into the remaining milk on the stove and, continuing to whisk, heat until the whisk makes clear lines across the thickened custard, the mixture coats the whisk ad it starts to boil in large bubbles.
*Pour into a clean bowl, and whisk in 1/2 cup of the toasted coconut and the cold butter until melted and combined.
*Press a sheet of plastic wrap directly against the surface of the custard to prevent a skin from forming.
*When cooled, place in the fridge to chill for at least 4 hours or overnight.
The assembling:
*When ready to assemble pie, whip the whip the cream with the sugar until soft peaks form.
*Fold half of the whipped cream into the custard and spread into pie shell.
*Pipe the remaining whipped cream decoratively over the top, and garnish with remaining toasted coconut.
*Chill for at least 2 hours before serving.
Note: I found this recipe in The Seattle Times.
Pie dough:
1 1/2 cups all-purpose flour
1/2 t salt
6 T cold unsalted butter,
cut into small cubes
2 T cold shortening,
cut into small cubes
3 to 4 1/2 T ice water
additional flour for rolling
The filling:
1 cup coconut milk
2 cups milk
1 cup sugar, divided
1/2 vanilla bean, split and scraped,
or 1 1/2 t vanilla extract
6 egg yolks
1/4 cornstarch
2 t rum
1/2 salt
1/2 cup, plus 2 T unsweetened coconut,
toasted and cooled
2 T cold unsalted butter
1/4 cup heavy cream
2 t sugar
>how to make<
The pie dough:
*Mix together the flour and salt in a bowl or the bowl of a food processor.
*Add the butter and shortening, and work it into the flour with your fingertips or a pastry blender or pulse in the food processor until the mixture resembles fresh breadcrumbs.
*Sprinkle in the water, 1 T at a time, stirring lightly with a fork or pulsing after each addition.
*Use enough water so the dough holds together.
*Form the dough into a ball and flatten the top to form a disk.
*Wrap the dough completely in plastic wrap and let it rest in the refrigerator for 45 minutes to 1 hour.
*Roll out the dough on a lightly floured surface until it is 1/8" thick and 2" larger in diameter than your inverted pie pan.
*Transfer the dough to the pan, then trim edges to make about a 1" overhang.
*Roll the edge under and crimp decoratively.
*Chill for at least 20 minutes before baking.
*In the meantime, preheat the oven to 425.
*When ready to bake, line the pie dough with a piece of aluminum foil shiny-side down.
*Fill with dried beans, rice or pie weights.
*Bake in the preheated oven for 15 minutes, then remove the foil and beans.
*Return the pie shell to the oven and bake for 10-15 minutes longer, rotating the pan a couple of times, until evenly browned.
*Set aside to cool.
The filling:
*In a large saucepan, whisk together the coconut milk, milk, 3/4 cup of the sugar and vanilla bean seeds and pod, and scald over medium heat.
*When you see small bubbles around the sides, remove pot from the heat and set aside for 10-15 minutes
*Then discard the vanilla bean pod and seeds.
Meanwhile, in a mixing bowl, whisk the egg yolks with the remaining 1/4 cup sugar, the cornstarch, rum and salt until well combined.
*Pour about 1 cup of the milk mixture into a liquid measuring cup, and in a very slow and steady stream, gradually whisk the hot liquid into the eggs to temper the mixture.
*Then, whisk the egg mixture back into the remaining milk on the stove and, continuing to whisk, heat until the whisk makes clear lines across the thickened custard, the mixture coats the whisk ad it starts to boil in large bubbles.
*Pour into a clean bowl, and whisk in 1/2 cup of the toasted coconut and the cold butter until melted and combined.
*Press a sheet of plastic wrap directly against the surface of the custard to prevent a skin from forming.
*When cooled, place in the fridge to chill for at least 4 hours or overnight.
The assembling:
*When ready to assemble pie, whip the whip the cream with the sugar until soft peaks form.
*Fold half of the whipped cream into the custard and spread into pie shell.
*Pipe the remaining whipped cream decoratively over the top, and garnish with remaining toasted coconut.
*Chill for at least 2 hours before serving.
Note: I found this recipe in The Seattle Times.
Labels: coconut, coconut milk, custard, custard pie, egg yolk, heavy cream, Pie
