jueves, 19 de febrero de 2009

Southern Coconut Cake

Este mes en The Cake Slice Bakers, le tocó el turno a un delicioso pastel de Coco, demasiado rico para que siguiera vivo.......
La receta para postearla, necesito hacerla como va en el libro, pero este fin de semana lo voy a hacer con unas ligeras variaciones, con mermelada de fresa, con natilla de coco y fresas picadas, envueltas en el betún.
Quieroooooo comprar el libro.

El sabor me hizo recordar un pan que me encanta "ojos de buey" son dos panes, que juntan con mermelada de fresa, lo cubren con la misma y despues lo pasan sobre coco.

For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour* [
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk**
(*1 cup of cake flour is equal to 3/4 [105 grams] cup of AP flour plus 2 [30 grams] tablespoons of cornstarch)(**1 cup of unsweetened coconut milk can be substituted for: 1 cup [240 ml] canned coconut milk (not low fat) or 3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup [240 ml] or 1/4 cup [60 ml] coconut cream powder plus 1 cup [240 ml] hot water or milk)


Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.

Cream cheese buttercream frosting
12 ounces of cream cheese* slightly chilled
1 stick of unsalted butter plus 6 tablespoons of unsalted butter (7 ounces) at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of vanilla
1 cup of granulated sugar
¼ cup of water
3 egg whites
(*cream cheese substitute: 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth)
Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.
Cake Garnish:
2 ½ cups of sweetened flaked coconut for garnishing cake

martes, 17 de febrero de 2009

Lentejas

Ingredientes

lentejas cocidas
1 chile verde.
1 tomate picado
1 cebolla rebanada
1/4 kg de tocino.
1 cda de concentrado de pollo.

de adorno dos quesadillotas y medio aguacate......

cortamos el tocino y ponemos a freir

quitamos exceso de grasa y agregamos cebolla
ahora el chile verde

sofreimos y agregamos tomate

mezclar hasta juntar todos los sabores


incorporar a las lentejas cocidas y mezclar
Servir y adornar con aguacate y las quesadillas
provechito

viernes, 6 de febrero de 2009

Chiles Pasilla Rellenos

Esta receta, se la robé a Doña Celia, siempre lo hace de acompañamiento en la Cena de Navidad, se la pasó una sra. de Chiapas hace muchisimo tiempo.

10 chiles pasilla.
8 tomatillos (tomate verde)
1/2 cebolla.
1/2 litro. crema.
1 queso oreado
1/2 kilo queso manchego.
sal y pimienta al gusto.

Picamos finamente los tomatillos
y cebolla
aparte, los chiles los remojamos unos minutos
en agua hirviendo para que se hidraten y sea mas
facil rellenarlos.
en un sarten, ponemos agua, tomatillo, cebolla,
sal, pimienta, dejamos que suelte hervor y
apagamos
Los chiles, los pelamos y desvenamos
cortamos pedazos de queso, rellenamos los chiles
y los ponemos en un refractario acomodaditos
agregamos la mezcla del tomatillo sobre los chiles
ahora una capa de crema
otra capa de queso manchego
y al horno a gratinar
(unos 10 min, horno a 180°c)
Así de lindos salen del horno
y listo....
se pueden comer solos o ponerlos a un lado de un
buen corte de carne, pavo, etc etc.

Y saben deliciosos adentro de una tortilla de maíz.

Provecho..

jueves, 5 de febrero de 2009

Chilaquiles con Mole

Mi amiga Grisel, el lunes pasado me regaló Mole, lo hace su suegra, en compañia de las hermanas y la mamá (murió hace poco), osea que es (era) bendito dice ella (se me hace que por eso me dió poquito jajajaja y era porque se acabó :( ).

Bueno, hice pollo en mole, como no tenia camara, no pude subir la receta, pero que tal del recalentado??...


Pollo en Mole.
1 Bolsa de totopos de maíz.
1 taza de crema acida
1 taza queso rallado (oreado)
1 ramita de cilantro.





Sacamos el pollo del mole y deshebramos.
(se me olvidó sacar foto)

El mole lo calentamos
agregamos el pollo desmenuzado
agregamos los totopos de maiz
y mezclar
Para servir, ponemos los chilaquiles en un plato
una cucharada de crema, espolvoreamos queso
y adornamos con unas hojitas de cilantro..