Coconut Macaroon Easter Nests

These look alot more complicated then that are!  They are very sweet looking/tasting little nests, perfect for Easter parties.

4 large egg whites

1/2 tsp salt

1 package (14oz) unsweetened coconut

8 oz dark or milk chocolate (your preference)

8 oz Whoppers Robin Eggs or other festive candy

Preheat oven to 300 degrees F.  In a bowl stir together coconut, egg whites and salt.  Press the coconut mixture into miniature paper cupcake cups.  Bake for 30 minutes until golden brown.  

Once the cookies are cooled, melt the chocolate in the microwave (30 seconds at a time until melted, stirring in-between).  Fill each cup with a dollop of melted chocolate.  Let the chocolate set for about 5 minutes then arrange the candy on top.  

Mushroom and Leek Bread Pudding

I brought this bread pudding in for a potluck at work this week and it was a huge hit with everyone!  It is a nice mixture of creamy, crunchy and savory.  I added another 1/8 cup of cream and 1/2 cup of chicken stock to the recipe because I like a really moist bread pudding and I knew that I would be reheating it in the oven at work so I didn't want it to dry out.

6 cups bread cubes from a rustic country loaf
2 tbsp olive oil
1 tbsp unsalted butter
4 oz pancetta, diced
4 cups leeks, sliced (white and light green parts only)
1 1/2 lb cremini mushrooms, stems trimmed and 1/4 inch sliced
1 tbsp chopped tarragon
1/4 cup medium or dry sherry
1/3 cup fresh flat-leaf parsley, chopped
4 eggs
1 1/2 cups heavy cream
1 1/2 cups chicken stock
1 1/2 cups grated Gruyere cheese
Salt and pepper

Preheat the oven to 350 degrees.  Spread the bread cubes on a cookie sheet and bake for ~10-15 minutes, until lightly browned.  Set aside.

Meanwhile, heat the oil and butter and oil in a large saute pan over medium heat.  Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8-10 minutes, until the leeks are tender.  Stir in the mushrooms, tarragon, sherry, 1 tbsp salt and 1 1/2 tbsp pepper and cook for 10 or 12 minutes, until most of the liquid evaporates, stirring occasionally.  Off the heat, stir in the parsley. 

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere.  Add the bread cubes and mushroom mixture, stirring well to combine.  Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.  Stir well and pour into a 2 1/2 - 3 1/2 gratin dish.  Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 minutes until the top is browned and the custard has set.  Serve hot.

Sour cream streusel coffee cake

This coffee cake is great served warm with a giant cup of coffee in the morning!  I make it when I have houseguests.  The smell of warm cinnamon and brown sugar in the morning is always welcoming.
 
Nut mixture:
1 1/4 cups coarsely chopped walnuts

1 1/4 cups (packed) golden brown sugar

4 1/2 teaspoons ground cinnamon

4 1/2 teaspoons unsweetened cocoa powder

6 tablespoons dried currants

Cake:

3 cups cake flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1.5 sticks unsalted butter, room temperature

1 1/2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 16-oz container sour cream

Glaze:

1 cup powdered sugar

1 tablespoon milk

  

Preheat oven to 350°F. Grease the Bundt pan. Mix the nut mixture ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high for 1 minute.

Pour half of batter into prepared pan. Sprinkle with half of nut mixture. Spoon last half of batter over. Sprinkle with remaining nut mixture.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan for 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto a plate and cool for an hour.

Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve warm or at room temperature.

 

Guinness Stew

It is ridiculous to think about making this hearty stew in the middle of the summer....unless of course, you live in foggy San Francisco!  It was FREEZING out yesterday evening once the fog rolled in so we decided to put on a pot of Phil's famous Guinness Stew.  To be fair, this is mostly a Jamie Oliver recipe that has been adapted to Phil's liking.

2-3 lb steak, chopped
2 onions chopped
7 sticks celery chopped
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
2 cans of Guinness
3, 14-oz cans of chopped tomatoes
2 tsp Chili powder
Handful of rosemary, thyme, bay leaves
Salt and pepper

Salt and pepper the steak chunks.  Sear the steak in 2 tablespoons of olive oil over medium heat in a large heavy-bottom pot, just until brown on all sides.  Remove the steak chunks and set aside.  In the same pot, add the veggies along with a dash of salt and pepper and saute until soft.  Add the steak back into the pot along with the Guinness, chopped tomatoes, chili powder and herbs.  Bring to a boil and then simmer for 2-4 hours (the longer the better)  Add more salt and pepper as desired. 

I usually serve this with some warm crusty bread or if I really want to get Irish I will make some soda bread to go with it.  It is great just on it's own though!

Lamb Cake

This cake is just halariously cute, no? 

My friend Candy sent me the lamb mold a few years ago because her son (and my good friend) Chad grew up having one for Easter each year.  Chad and I now celebrate Easter together in San Francisco so I make Candy's famous lamb cake to celebrate.  I have varied the pound cake recipe each year and they have all seemed to work in the mold.  This year I tried a Citrus Pound Cake with cream cheese frosting.  The pound cake recipe came from Epicurious and the frosting recipe is something I learned in a cake class a couple of years ago.  The decorations are up to you.  The "grass" around the lamb is shredded coconut and green food coloring mixed together (I usually do this in a plastic bag to avoid green hands).  Then you can use jelly beans or chocolate eggs to garnish the grass. The eyes/nose can be black jelly beans or chocolate-covered espresso beans (as pictured).  I have also seen red frosting or licorice used to create a mouth.   This is a fun recipe so be creative!

Citrus Pound Cake

2 cups sifted cake flour (not self-rising; sift before measuring)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 tablespoon grated orange zest

1 teaspoon grated lemon zest

2 sticks (1/2 pound) unsalted butter, softened

4 large eggs, at room temperature 30 minutes

2 teaspoons fresh orange juice

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla extract

Preheat oven to 325°F with rack in middle. Butter and flour (generously) the lamb mold.

Sift together flour, baking powder, and salt. Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Place the mold face-side-down onto a cookie sheet.  Spread batter in the mold (the side with the lamb face).  Place a toothpick in the ears of the lamb to make sure they do not fall off during the frosting process.  Place the other half of the mold on top and place it all in the oven.

Bake for 1 hour. Cool in pan on a rack for 1 hour.  Carefully release the mold onto a plate and cover with plastic wrap until ready to frost. 

Cream Cheese Frosting
1/2 lb (2 sticks) butter
1/2 lb cream cheese
2 tsp vanilla extract
Pinch of salt
8 cups of powdered sugar
1/8 cup whole milk
1 1/2 tsp lemon juice

Cream the butter and cream cheese together until smooth.  Add the salt and vanilla.  Add the powdered sugar one cup at a time, adding the milk alternately until smooth (note: I added until I was happy with the taste and consistency, I think 8 cups would make it way too sweet for my taste so I ended up adding ~ 5 cups instead).  Add lemon juice and beat for 2-3 minutes until light and fluffy. 

Note: You can make this frosting for up to a week in advance.  Place in a airtight container in the fridge and rewhip the frosting with a mixer before use. 

Place the lamb standing up, placing a bit of frosting on the plate under the lamb to secure it.  Generously frost the lamb then sprinkle/toss shredded coconut to cover the lamb. 

Here is the photo of my lamb mold.  I have found several for sale on Amazon.