In honor of dearest Matthew on his birthday, we took supper back to his Georgia roots…a little. There were no bbq'd ribs, no ham hocks, no chitlins, none of the things he no longer eats and doesn't miss. Instead there was four-cheese mac, black-eyed peas, skillet cornbread, heirloom tomatoes (I just had to throw a little basil on there, shoot me.) and a hearty green salad. To top it off was an off-the-charts toasted coconut cake that took about two and a half hours to make, but was scandalous in the end. We also threw in a handmade t-shirt and a new iPad, but they came a distant second to the cake, according to the birthday boy.
I'll second Mateo as he wrote on his card, "Hape Brthda Dade!"
We love you so.
Artisanal Mac and Cheese
{adapted from Chef Terrence Brennan of New York's Artisanal Restaurant}
Kosher salt, to taste
12 oz. hollow pasta, preferably penne
6 tbsp. unsalted butter
3⁄4 cup dried bread crumbs, preferably panko
1 oz. finely grated Parmesan (about 1 cup)
1⁄4 cup flour
3 1⁄2cups milk
4 oz. grated Gruyère (about 1 1⁄2 cups)
4 oz. grated Comté or Cantal (about 1 1⁄2 cups)
4 oz. grated fontina (about 1 1⁄2 cups)
Freshly ground black pepper, to taste
1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside.
2. Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside.
3. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-qt. baking dish and top with the remaining Comté and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
Toasted Coconut Cake
{adapted from America's Test Kitchen}
Cake
1 large egg
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4cups cake flour (9 ounces), sifted
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
2 cups packed sweetened shredded coconut (about 8 ounces)
Buttercream
4 large egg whites
1 cup granulated sugar
pinch table salt
1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
1/4 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
10. Cut both layers in half to create four layers in total. Forst buttercream between each layer and a generous coating around on top top of the cake using an offset spatula. Cover cake with the toasted coconut.
