Coconut Cream Cheese Frosting

2 8-ounce packages cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract

Beat cream cheese in a medium bowl until fluffy.  Add butter and beat to blend.  Add sugar, sweetened cream of coconut, and vanilla extract, and beat until well-blended.

Lime Curd

6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest

In a heavy saucepan, whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do NOT allow to boil).  Strain curd through a fine sieve into a bowl and stir in zest.  Cool curd with its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.

Coconut Layer Cake with Lime Curd

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter at room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Lime Curd
Coconut Cream Cheese Frosting
3 cups sweetened, shredded coconut, toasted if desired

Heat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate and spread evenly with lime curd.  Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut, and chill for 15 minutes.  Top with second cake layer.  Chill cake 15 more minutes.  Spread cream cheese frosting over top and sides of cake.  Sprinkle remaining coconut over cake, gently pressing to sides to adhere.

Cake can be prepared up to 1 day ahead.  Cover with plastic wrap and refrigerate.  Let stand at room temperature for 2 hours before serving.

From The Shubox Café, via Bon Appetit, with some changes 

Ganache

1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces

In a medium saucepan, bring the cream to a simmer.  Remove from the heat, add the chocolate, and swirl the pan to make sure all the chocolate is submerged in the hot cream.  Allow to stand for 3 minutes.

Whisk until smooth, but don't overmix or the glaze will be riddled with bubbles.  Strain the ganache through a fine wire-mesh strainer into a medium bowl.  Cool to room temperature, then use immediately. 

To glaze a cake, place it on a rack set in a pan.  If the cake is round, start at the top center and pour the glaze in an ever-widening spiral to the edge of the cake.  Quickly, using the side of the blade of a large metal spatula, sweep the excess off the top of the cake, pressing very gently.  Then use the tip of the spatula to touch up the sides if necessary with the glaze that has dripped onto the pan.  Leave the cake on the rack until the glaze sets, then move it to a platter.

Makes about 1 pound, enough to glaze a 9-inch cake.


From Perfect Cakes by Nick Malgieri

Brown Sugar Buttercream (Justin and May's Wedding Cake Frosting)

3 large egg whites at room temperature
3/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened
2 teaspoons vanilla

Combine egg whites and salt in a large bowl.

Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)

Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238–242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It’s important that meringue is properly cooled before proceeding.)

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.

 

Buttercream can be made 1 week ahead and chilled, covered, or frozen for 1 month.  Bring to room temperature (do not use a microwave) and beat with electric mixer before using.

 

Makes about 3 1/2 cups.

 

 

From Epicurious/Gourmet

Chocolate Stout Cake (Justin and May's Wedding Cake)

1 cup Guinness stout
1 cup (2 sticks) unsalted butter
3/4 cups unsweetened cocoa powder (preferably Dutch-process)
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Heat oven to 350°F. Grease and flour a 10- or 12-cup Bundt pan, or 2 8-inch round cake pans.

Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack.

From Barrington Brewery via Epicurious, and also from Smitten Kitchen

Honey Lemon Balm Spritzer

1/2 cup honey
2 cups warm water
1/2 cup lemon and/or lime juice
1 cup cold water
1 cup lemon balm, lightly packed
A few mint leaves
Lemon and/or lime slices
2 cups cold sparkling water

In a large pitcher, mix honey and 2 cups warm water until the honey is dissolved.  Add lemon/lime juice, and 1 cup cold water.  Mix well. Crush lemon balm and add to mixture.  Using a muddle or wooden spoon handle, smash the lemon balm in the bottom of the pitcher.  Add lemon/lime slices and refrigerate mixture until chilled, about an hour.

Once chilled, add 2 cups cold sparkling water.  Stir.  Pour through a strainer into glasses.


From She Wears Many Hats blog, adapted from Bon Appetit recipe

Caramel Frosting (or, The Only Frosting Sandeep Has Ever Liked)

1 cup (2 sticks) unsalted butter
2 cups dark brown sugar (or 2 cups light brown sugar plus 2 tablespoons molasses)
2/3 cup heavy cream
1/2 to 1 teaspoon finely ground grey salt
6 to 8 cups confectioner's sugar, sifted
1 to 2 tablespoons instant coffee dissolved in same amount of milk
Additional milk to thin frosting as needed

Melt the butter in a small saucepan.  When it is melted, add sugar and cream.  Stir constantly over medium heat until sugar is dissolved.  Add salt.  Allow to bubble for 3 full minutes, then remove from heat.  Transfer to the bowl of an electric mixer, and allow to slightly cool, about 15 minutes (do not refrigerate).

With the mixer at medium speed, beat in the confectioner's sugar, 1 cup at a time, until you reach the desired consistency.  Add the coffee mixture, and additional milk if needed to thin to desired consistency.

Frosting can be stored in the refrigerator for up to 5 days, but allow to come to room temperature before use.

Makes more than enough frosting for a 3-layer, 8-inch round cake.


Adapted from Sally's Baking Addiction recipe

Caramel Cake

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1/4 cup sugar
1/4 cup hot water
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
3/4 cup well-shaken buttermilk

Heat oven to 350°F with rack in middle. Butter an 8x3-inch round cake pan.  Line with parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.

Melt 3/4 cup sugar in saucepan over medium-low heat.  Shake the pan occasionally to help the sugar melt evenly, but once the sugar is melted, do not stir.  Let the melted sugar brown to a medium amber color, then remove from the heat and carefully add 1/4 hot water.  The mixture will bubble and sizzle and the sugar may harden, but stir or swirl for a minute or two over low heat and it should melt again.

Beat butter and 1/4 cup sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled).  With the mixture running, slowly drizzle in the melted sugar and water mixture.  Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 30 to 35 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

(If desired, make additional caramel syrup - approximately 1/2 cup sugar, melted and caramelized, with a few tablespoons hot water added - and drizzle over the top of the cake.)

Makes one 8-inch round cake.


Adapted from Smitten Kitchen recipe

Asiago Ciabatta

Biga:
1 1/2 cups (6 3/8 ounces) unbleached all-purpose flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast

Dough:
All of the starter
2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour
1/2 cup (4 ounces) water
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

To make the biga: 

Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly.

To make the dough: 

Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.

Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. 

Makes 2 loaves.

From King Arthur Flour

Devil's Chicken Thighs with Braised Leeks

Chicken:

4 boneless skinless chicken thighs

1 cup thinly sliced onion
2 tablespoons plus 1 tablespoon plus 1 teaspoon thyme leaves
2 jalapenos, thinly sliced on the diagonal
2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
1/2 cup white wine
1 cup fresh breadcrumbs
2 tablespoons plus 1 tablespoon unsalted butter
1 tablespoon chopped flat-leaf parsley
1/4 cup finely diced shallots
2 tablespoons dijon mustard
1 egg
1 teaspoon chopped tarragon
1 tablespoon extra-virgin olive oil
1/2 cup chicken stock

Kosher salt and freshly ground black pepper

Leeks:

4 large leeks
1/4 cup extra-virgin olive oil
1/2 cup sliced shallots
2 teaspoons thyme leaves
1/4 cup dry white wine
1 cup chicken or vegetable stock or water
kosher salt and freshly ground black pepper

Place the chicken thighs in a bowl with the sliced onion, 2 tablespoons thyme, jalapenos, bay leaves, and 1/4 cup wine. Using your hands, toss to coat the chicken well. Cover and refrigerate for at least 4 hours, preferably overnight.

Heat the oven to 400°F.

Remove any bruised outer layers from the leeks. Trim off to the roots, leaving the root end intact. Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached. Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside. Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean. Place the leeks, cut side down, on a towel and pat dry completely. Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.

Heat a large sauté pan over medium-high heat for 2 minutes. Pour in 2 tablespoons olive oil, and wait 1 minute. Place the leeks in the pan, cut side down, being careful not to crowd them.  (You will probably need to sauté them in batches or in two pans.  Add more olive oil to the pan as needed, for each batch.) Sear them for 4 to 5 minutes, or until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up, cut sides facing up. (Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks and chick thighs, or use two smaller dishes.)

Pour 2 tablespoons olive oil into the pan and heat over medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color. Add the white wine and reduce by half. Add 1 cup stock, and bring to a boil over high heat. Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.  Braise in the oven 30 minutes, until the leeks are tender when pierced.  Reduce oven temperature to 375°F when leeks are done.

While the leeks are braising, place the breadcrumbs in a medium bowl. Heat the large sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and cook until it is brown and smells nutty. Use a rubber spatula to scrape the brown butter over the breadcrumbs. Wait 1 minute, and then toss well with the parsley and 1 tablespoon thyme.

Return the sauté pan to medium heat for 1 minute. Swirl in the remaining tablespoon butter and, when it foams, add the shallots and remaining 1 teaspoon thyme. Sauté about 2 minutes, until the shallots are translucent. Add the remaining 1/4 cup white wine and reduce by half. Transfer to a bowl and let cool a few minutes. Whisk in the mustard, egg, chopped tarragon, and a pinch of black pepper.

Return the same sauté pan to high heat for about 2 minutes. Swirl in the olive oil, and wait 1 minute. Place the chicken thighs in the pan and cook about 5 minutes, until a deep golden brown. Turn the thighs over and cook until the other side is also browned. Place the chicken on the braised leeks. Turn off the heat, add the chicken stock to the pan, and scrape with a wooden spoon to release the crispy bits stuck to the bottom. Pour the chicken stock over the braised leeks.

Toss the chicken thighs in the bowl with the mustard mixture, slathering them completely, and then rearrange them over the braised leeks. Spoon any remaining mustard mixture over the chicken thighs. Top each thigh with breadcrumbs, patting with your hands to make sure they get nicely coated. (You want lots of mustard mixture and lots of breadcrumbs.) Bake about 20 to 25 minutes, until the chicken is just cooked through. To check for doneness, piece the meat with a paring knife; when ready, the juices from the chicken will run clear.  Turn the oven up to 475°F and cook the chicken thighs another 5 to 10 minutes, until the breadcrumbs are golden brown.  Serve in the baking dish, or transfer to a large warm platter.

Serves 4.

From Smitten Kitchen, with some changes.  Originally adapted from Sunday Suppers at Lucques.