grilled apple, brie, and christmas ham with turkey giblet dressing

apple brie ham grilled sandwich.JPG

After Christmas we always enjoy the leftovers, and I try to find creative and delicious ways to use them up. I boiled the turkey carcass to extract a broth which I made into Jamaican Black Bean Soup. So I adapted this panini sandwich recipe from Better Homes and Gardens to use up some turkey dinner leftovers: ham and spicy giblet dressing. This sandwich was salty, sweet, tangy, and spicy. All my favorite combinations!

Grilled Apple, Brie, and Christmas Ham with Turkey Giblet Dressing
Makes 3 sandwiches

2 slices ham cut into 1″x 3″pieces
1 Granny Smith apple, sliced into wedges then sliced thinly
Half small round of Brie
6 slices sourdough bread
1/3 cup turkey giblet dressing
Butter

On three slices of bread, spoon the dressing evenly. Top with ham pieces, about 5 per sandwich. Add the brie slices about 2-3 per sandwich, then about 4 of the apple slices. Cover with the remaining 3 slices of bread.

Cook’s Note: In the original recipe cranberry sauce was used instead of the giblet dressing.

Butter the outside of each sandwich and place on a hot griddle or panini press. Grill until golden brown on the outside, the cheese is melted, and the dressing is hot. Slice in half and serve at once.

Serving Suggestion: serve with a hearty soup such as a lentil soup or the Jamaican black bean soup.

Advertisements

a chimaicanese christmas

(Thank you, Andrew Zimmern for coining that original tagline for Chinese-Jamaican.)  These are my Aunt Cela’s recipes that I grew up enjoying all these years. I brought them with me to the US and then to Thailand.

The first thing I used to do was make the dark fruitcake or black cake. I started soaking the fruits in brandy back in September and baking the cakes in early December so they could soak in rum. But fruitcakes being what they are–heavy, sticky, and sweet– I could never get the family to take to the idea of eating a slab of rum-soaked fruit baked in  a cake and topped with brandy butter sauce.

In the family, I had greater success with the roast turkey and the accompaniments: giblet gravy, bread-potato stuffing, potato salad, baked ham, and cranberry sauce. Now that my daughter is married, she is making her own Christmas traditions. Hopefully someday she will turn to her own multicultural heritage for inspiration.

DSC05356.jpg

Roast Turkey

1 roasting turkey, about 7kg, thawed 3 days in the refrigerator (estimate 1 pound per person)
1 teaspoon salt/pound
2 teaspoons black pepper/pound
1 teaspoon garlic powder/pound
1 stalk scallion/pound, cut into 2 inch lengths

Bread Potato Stuffing
Giblet Gravy
Potato Salad
Baked Ham
Cranberry Sauce

  1. Dry turkey inside and out. Put turkey in a large roasting pan with a folded cheesecloth underneath it to soak up the water. If this is a pre-basted turkey, skip this next step. In a small bowl, add salt, black pepper, and garlic powder. Mix well. Rub well inside and outside turkey. Crush and rub turkey with scallion. Leave inside and outside the turkey. Loosely cover the turkey with a doubled cheesecloth and place in the fridge overnight.
  2. Cook’s Note: Resting in the refrigerator helps to dry out the skin so that the turkey skin roasts golden and crisp.
  3. Next morning, while baking the ham, prepare the stuffing. Preheat the oven to the recommended temperature. Heat oven to 325˚F.
  4. Scrape out all scallion inside and outside the turkey. Stuff the bird loosely and sew up the cavity. Stuff the neck too and pin it closed.
  5. Brush the skin with oil. If it is a self-basting turkey, no need to brush the skin with oil. Cover the breast with foil until 1 1/2 hours before cooking time is up. Set bird on a rack with a pan to catch the drippings.
Approximate Roasting Times for Stuffed Turkey
Turkey Weight Before Stuffing Roasting Time
6-8 pounds 3-3 1/2 hours
8-12 pounds 3 1/2 -4 1/2 hours
12-16 pounds 4 1/2 to 5 1/2 hours
16-20 pounds 5 1/2 to 6 hours
20-24 pounds 6-6 1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Roasting Time
6-8 pounds 2 1/2 -3 hours
8-12 pounds 3-4 hours
12-16 pounds 4-5 hours
16-20 pounds 5-5 1/2 hours
20-24 pounds 5 1/2 -6 hours

DSC05348.jpg

Baked Ham with Five-Spice Cherry Sauce

I used to make this with pineapple slices but I found this recipe on the Better Homes and Gardens website and loved it, so I make it instead. Some traditions, unlike the fruitcake, are easy to adapt.

1 tablespoon whole cloves
3-5 pound smoked ham, preferably Virginia ham
1 cup mango preserves, or marmalade (peach preserves in original)
1/2 cup chopped tart dried cherries, coarsely chopped
1/3 cup unsweetened pineapple juice, orange or apple juice, or water will do
1 teaspoon dry mustard
1 teaspoon ground ginger
2 teaspoons five-spice powder

Special Equipment: roasting pan with lid

  1. Put the ham in the pan, uncovered. Or use a pan lined with heavy duty aluminum foil for easier clean up. If the ham has no skin, skip to step 3.
  2. If the ham has a skin, you have to roast the ham to remove it. So heat the oven to 400˚F/200˚C. Roast the ham, uncovered, skin-side up, for about 30-45 minutes or until the skin browns and shrinks away from the ham, revealing the fat underneath. Remove the ham from the oven and carefully trim away the skin, leaving some fat behind, then discard the skin. Do not turn off the oven. Reduce heat to 325˚F/175˚C and continue with step 4.
  3. Heat the oven to 325˚F/175˚C. Score the fat diagonally with a knife to make a diamond shaped pattern. Stick cloves in the center of each diamond.
  4. In a small bowl, combine preserves, cherries, juice, mustard, ginger, and five-spice powder. Pour over the ham. Cover with lid or cover loosely with parchment, then cover with aluminum foil, if using a foil-lined pan. Tuck the ends under the edge of the pan to create a seal.
  5. Bake for 1 to 1 1/4 hours or until the ham reaches an internal temperature of 140˚F on an instant read thermometer.

DSC05355.jpg

Bread-Potato Stuffing for Roast Turkey

This stuffing is not heavy; it has interesting herbal flavors that have been  absorbed by the bread and the potato.

1 1/2 lb potatoes/ 5 pound turkey, boiled and mashed
3/4 lb (12 oz) bread cubes/5 pound turkey
1/2 cup butter
1/2 cup onions
1/2 cup scallions
1/2 cup garlic cloves, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup Chinese celery stems (discard the leaves), finely chopped
water

  1. To boil potatoes: bring water and potatoes to a boil. Cover pan, reduce heat, and boil gently 15-20 minutes.
  2. Melt butter in a large skillet. Sauté onions, scallions, garlic. When onions are transparent, add bread cubes. Stir well. If too dry, add up to 1/4 cup water. The cubes should be softened. Add potatoes and mix well. Add cilantro and celery. Mix well.
  3. Stuff bird and prepare to roast.

Cook’s Notes:
• Instead of stuffing the bird, season the stuffing with poultry seasoning or Lawry’s seasoning salt to taste. For a moist stuffing, add a cup of chicken broth. If using chicken broth, reduce the amount of poultry seasoning. Spoon into a buttered 1 ½ -3 quart baking dish. Dot with butter. Bake 350˚F before roasting the turkey or if there is room in the oven, bake it with the turkey for about 30-40 minutes or until lightly browned.
• Make Stuffing in a Bundt Pan. Mix the bread potato stuffing recipe with 3 eggs lightly beaten with salt and pepper. Then brush the inside of the pan with 1 tablespoon melted butter mixed with 1/2 tablespoon flour, making sure to brush inside the crevices. This will help your Stuffing in a Bundt Pan come out of the pan. Pack stuffing into the pan. Then bake 25-30 minutes @350˚F and cool in the pan. Unmold in a plate and serve at once. (from Food Network and A Spicy Perspective)

 DSC05357.jpg

Spicy Giblet Gravy (15 pound turkey)

The giblet gravy is high in iron; it has a complex flavor,  from the tang of the cilantro and kunchai (Chinese celery) to the spicy savory appeal of the Scotch Bonnet/habañero pepper.

Turkey giblet broth
Neck and giblets finely chopped
1/2 cup butter
1/2 cup onions, finely chopped
1/2 cup scallions, finely chopped
1/2 cup garlic, finely chopped
flour to thicken
Powdered Colman’s Mustard
Pickapeppa or A1 Steak Sauce
Worcestershire Sauce
Salt and Pepper to taste
6-8 Red chilies, seeded and chopped (or 1 Scotch Bonnet) or discard seeds and chop
1/2 cup cilantro, finely chopped
1/4 cup Chinese celery, stems only, finely chopped

  1. In the morning, boil the neck and giblets in a saucepan with enough water to cover. Reserve broth. Chop neck and giblets fine in a food processor.
  2. Melt butter. Sauté onions, scallions, and garlic. Add flour a tablespoon at a time, stirring, until the mixture is thickened. Turn heat to low.
  3. Gradually add the giblet broth. Gravy should be thick. Add more flour and water as needed, stirring after each addition.
  4. Mix Colman’s into a thin paste with water. Add to gravy, stirring well. Add Pickapeppa or A1 and Worcestershire sauces. Add salt and black pepper to taste. Add parsley and celery. Add giblets. At this stage, if there are any children or adults that do not like pepper, divide the gravy and add the chili pepper to one but not the other. Serve hot.
  5. Cook’s Note: Because this is so popular, make extra giblet gravy out of chicken giblets.

DSC05359.jpg

Cranberry Sauce (Food Network)

I always used to use the tinned jellied cranberry sauce. No more! As they say, fresh is always best.  I had saved a frozen bag of cranberries from last year, and they still  taste fresh!

12 oz bag fresh or frozen cranberries
1 cup sugar
1 teaspoon zest of lemon
2 tablespoons water, plus more if needed
sugar, salt, and pepper to taste

Rinse the cranberries and set aside 1/2 cup. Put the rest in a saucepan with the sugar, lemon zest, and water. Cook for 10 minutes on low heat to soften the cranberries. You may need to add extra water, 1 tablespoon at a time, if the cranberries seem to be dry and stick to the bottom of the pot. Increase heat to medium and continue cooking 12 minutes or until cranberries burst. Reduce heat to low and stir in the reserved cranberries. Taste. Add sugar, salt, and pepper to taste. Best served at room temperature.

DSC05362.jpg

Potato Salad

1 medium potato per person
1 hard boiled egg for every 2 people
unsalted butter, room temperature
mayonnaise
1 small shallot, halved and thinly sliced
salt and pepper to taste
Green peas, corn, red and green sweet peppers

Boil eggs and potatoes as directed. Peel and place in a large bowl. Add shallots.

In another bowl, add the butter and mayonnaise at a ratio of 1:2. Whisk well to combine. Add to the bowl and mix well. Add salt and pepper to taste.

Garnish with one or more: frozen green peas, thawed; corn kernels, fresh or canned, well drained; chopped red and green peppers. Mix well to combine.

chocolate buttercream frosting

DSC05340.jpg

This is only the second time I’ve ventured into the Italian meringues, a delicious confection for frosting cakes. Previously I made a malt buttercream for the chocolate malt layer cake, using what I call the traditional method: first the egg whites are whipped then hot syrup is added to the whipped egg whites.

I have discovered Italian meringues are well worth the trouble because the so-called “quick” buttercreams–whipping butter and sugar– are way too sweet. It’s true that when chilled, the Italian buttercream turns stiff into butter, but at room temperature, it is deliciously light, airy, and doesn’t seem to be as sweet even though a similar amount of sugar has been added to it.

This chocolate buttercream frosting is adapted from Ina Garten’s recipe. It’s different from the traditional method in that the egg whites, sugar, salt, and cream of tartar are heated and then whipped. The addition of espresso coffee and rum intensify the chocolate flavors so I recommend adding them to the frosting. This recipe makes more than 4 cups of frosting because, after frosting 3 seven-inch round layers I had 3 cups left over.

Chocolate Buttercream Frosting
Prep time: 15 minutes
Active time: 60 minutes (includes frosting the cake)
Yield: 4 cups

Ingredients
1 pound dark chocolate (at least 65% cacao)
12 ounces semi-sweet chocolate
3/4 cup egg whites, room temperature
1 1/2 cups superfine sugar
1/4 teaspoon cream of tartar
3/4 teaspoon salt
1 1/2 pounds unsalted butter, room temperature
3 teaspoons vanilla
3 teaspoons instant espresso powder dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum

Set a large pot filled one-third full of water. Heat it to simmering on the stove. Meanwhile, chop the chocolates and put them in a heat-proof bowl over the simmering water. Don’t let the bowl touch the water. Stir the chocolates occasionally to melt. As the melting progresses, stir constantly so all the pieces melt and the chocolate becomes smooth. Set aside. Don’t turn off the heat.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, sugar, cream of tartar, and salt. Mix until frothy. Scrape the mixture into another heat-proof bowl and set this over the simmering water. Stir constantly, warming the egg whites and dissolving the sugar and salt, about 3-5 minutes. Test the mixture by rubbing some of it between your fingers to be sure there is no sugar grit remaining. Scrape back into the mixing bowl.

Cake Baker’s Note: I rinsed out the mixing bowl before putting back the warmed egg white mixture.

Whip the egg whites on high speed until the meringue turns glossy and stiff peaks form, about 5 minutes. Scrape down the bowl. By now the bowl should feel cool to the touch.

Reduce to medium speed. Add the butter 1 tablespoon at a time. The frosting will turn yellow and at times will look curdled. The volume will also deflate. Keep going, this is normal. Scrape down the sides.

Add the melted chocolate, vanilla, espresso, and rum. Beat on medium speed until the chocolate mixture is blended. If the buttercream seems too soft, cool the mixture then beat it again. At the French Culinary Institute in NY, the chef put the bowl of buttercream in an ice water bath.

Frost the cake.

chicken in rice (khao mok gai) low-fat version

DSC05332.jpg

Low-Fat Version of Chicken in Rice (Khao Mok Gai)
Prep time: 15 minutes
Marinating time: 2-12 hours
Cooking time: 30 minutes

8 chicken drumsticks with the skin removed
1 package Lobo brand Spicy Chicken-in-Rice Seasoning Mix (2 seasoning packets inside)
8 oz or 250g Greek style yogurt
2 tablespoons vegetable oil
2 cups white jasmine rice (Recommend basmati rice, if available)
250 ml coconut cream or coconut cream substitute
1 ½ cups water
1 shallot or red onion, sliced and fried (optional)

Equipment: a large pot with a tight fitting lid. If you haven’t got a tight fitting lid, cover the top of the pot with a sheet of tin foil that’s slightly wider than the pot. Then place the lid on top of that.

DSC053261. Remove the skin from the chicken legs. To do this, grasp the top and the bottom of the leg with paper towels and pull down towards the bony end, just like pulling down one’s pants! Pull off the bits of fat. Discard the skin and fat.

Cook’s Note: You can add other chicken pieces like breasts and thighs, but remember they cook at different rates from the legs. It’s better to use all breasts, all thighs, or all legs so that you can control the cooking time.

DSC053282. Open one Lobo seasoning packet in a bowl and spread it on the chicken pieces. Add the yogurt and mix it in thoroughly. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or overnight.

Cook’s Note: Wear a disposable glove to season the chicken because you don’t want to stain your hands with the turmeric in the seasoning packet.

DSC053313. Heat the oil in a large skillet over medium high heat. Remove the chicken pieces from the marinade and carefully put them in the hot oil. Do not discard the marinade. Fry the chicken pieces briefly in the oil just to brown them. Remove chicken and set aside.

4. To the hot oil in the skillet add the rice, half the remaining packet of seasoning, and scrape in the remainder of the marinade. Stir fry the rice until it is translucent, about 10 minutes, and the seasonings have been absorbed. If it looks dry, add water 1 tablespoon at a time, up to 1/4 cup of water.

5. Return the chicken to the skillet. Add the coconut cream and the 1 1/2 cups of water. Bring to a boil then reduce the heat to low so that the chicken and rice can cook together, about 15-20 minutes.

Cook’s Note: Do NOT open the pot lid to check it. Only open it after 15 minutes. Taste to see if the rice is cooked. If it isn’t and the rice seems dry, add 1/4 cup of water and cover the pot again. Cook 5 minutes more or until all the water is absorbed.

6. Serve with fried shallots on top of the rice for garnish, if desired. Add sliced cucumber on the side and a sweet-vinegar dipping sauce. This is an easy one to try:

Sweet-Vinegar Dipping Sauce
1/4 cup vinegar
1 teaspoon salt
2-4 tablespoons sugar
1/2 onion, chopped fine
1 clove garlic, chopped fine

In a small saucepan heat the vinegar, salt, and 2 tablespoons sugar until the sugar and salt are dissolved. Set aside to cool. Meanwhile, chop the onion and garlic as fine as possible. Mashing the garlic with a fork helps to make it paste like, even finer. Put the onion and garlic in a small bowl. Pour the cooled vinegar sauce over the onion and garlic. Serve over chicken.

mokuola dexee diner@emquartier, bangkok

This is the Hawaiian diner experience dressed up for Emquartier, the posh new shopping mall on Sukhumvit Road. Deep-fried chicken pieces with a pepper dipping sauce and something mayonnaise-y that wasn’t memorable. As if the carb count wasn’t high enough, it’s emphasized with not one but two carbs. Our meal came with rice and French fries. AJ and I ordered Chicken teriyaki and Japanese curry chicken. The curry sauce tasted like it came out of a box. Don’t misunderstand me; I do like diner food–it’s a food group unto itself. Except when the prices aren’t diner-style. The average dish was Baht 200 each. The dessert alone was worth the trip to disappointment. We had the Tropicana, a crisp pancake (like a waffle without the holes) topped with a tower of whipped cream and served with fresh fruit, vanilla ice cream, and raspberry coulis. This is not the kind of place to go if you’re on a low-carb, low-fat, low sugar diet.

Click to play this Smilebox collage
Create your own collage - Powered by Smilebox
Customize your own digital collage

 

chicken in mustard and tarragon sauce

DSC05369.jpg

You’ll need:
1 tablespoon olive oil
8 skinless chicken legs
1/2 tablespoon sweet and hot mustard (can use Dijon)
1/2 tablespoon wholegrain mustard
2 sprigs fresh tarragon, plus more for garnish (can use 2 teaspoons dried tarragon)
1 cup (8 oz) heavy cream (can use 1 cup plain Greek style yogurt)
1/2 cup chicken broth
Salt and pepper

Special Equipment:
DSC05374Oven-proof pan with a lid. This means the handle is metal and can stand high temperatures in the oven. If you haven’t got such a pan, you can use a 9×13 inch pan covered tightly with aluminum foil

 

 

Heat oven to 350˚F.

Skin legs and trim off excess fat. Season with salt and cracked pepper. Set aside.

Cook’s Note: To skin a chicken leg, grasp the bony end and the fat end with paper towels. Pull skin down from the fat to the bony end and pull right off.

DSC05371Heat oil in an ovenproof pan. Sauté chicken legs until lightly browned, about 1 minute per side. Remove from the pan. Don’t discard the oil and the browned bits in the pan.

 

 

To make the sauce, add the mustards, tarragon, cream, and chicken broth to the pan. Stir to combine scraping up the browned bits. Bring to a simmer then return the chicken to the pan. Spoon some of the sauce over the chicken.

Cover the pan and bake 20 minutes. Uncover the pan and bake 5-10 minutes more or until sauce is thickened and reduced.

DSC05372Taste sauce and adjust salt and pepper. Chop up about a tablespoon tarragon leaves and sprinkle on top of the chicken and sauce.

Cook’s Note: You can add 1/2 cup of chopped celery to the sauce while it is cooking. After the sauce is done and just before serving, sprinkle a tablespoon or two of cilantro and scallion that has been chopped fine.

Serving Suggestions:
• 8-grain or multi-grain bread
• steamed broccoli and sautéed spinach.

 

chocolate malt layer cake-foodie joanie

An Italian butter cream frosting doesn’t get any better than this! It contains a good pound of butter which makes the butter cream frosting rich and smooth. A well-turned out Italian butter cream is worth the effort. At the French Culinary Institute in 2011 I remember tasting a pistachio butter cream. It was silky in texture, lightly sweet, pale green and nutty. I had never tasted anything so delicious before or since. This malted butter cream is also lightly sweet with a delicate malt flavor that tends to be overwhelmed by the chocolate. A butter cream should hold its own with whatever it is paired with, in this case chocolate.  Nevertheless, I would try this recipe again and experiment with ramping up the flavor of the butter cream.  Some vanilla and almond should bring out the malted flavor deliciously.

Chocolate Malt Layer Cake

Chocolate Cake
10.5 oz. all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3 oz. unsweetened cocoa powder (weight or volume? Volume makes more sense.)
1 3/4 cup half and half (or 50% cream and 50% whole milk)
1 1/2 tablespoons pure vanilla extract
9 oz. unsalted butter, room temperature
21 oz. superfine sugar
6 large eggs, room temperature

Malted Buttercream Frosting
1 cup superfine sugar
1/4 cup water
5 egg whites, room temperature
16 oz. unsalted butter, cubed and at room temperature
1/3 cup malted milk powder dissolved in 2 tablespoons milk, e.g. Horlick’s

Topping
1/2 cup malted milk balls, chopped, e.g. Whoppers (I used Milo Nuggets)

Make the cake:
1. Preheat the oven to 350˚F. Place an oven rack in the middle position. Grease three 8-inch cake pans, line bottoms with parchment. Set aside.

Cake Baker’s Notes: I used two 9” pans instead. Let the cake bake in the pans 30 minutes.

2. Whisk together the flour, baking powder, and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. In a separate small bowl, combine the half and half with the vanilla.
3. In a stand mixer fitted with the paddle attachment, cream butter and sugar on low speed 5 minutes. Add eggs one at a time, allowing each egg to incorporate before adding the next. Turn off the mixer to scrape down the sides of the bowl. With the mixer again on low speed, alternate between adding the dry ingredients with wet ingredients, starting and ending with the flour mixture. Add one third of the flour mixture followed by half of the vanilla mixture. Continue mixing, adding half the remaining flour mixture then the rest of the milk mixture. Finally, combine the rest of the flour mixture in the batter. Scrape down the sides well, making sure to scrape the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
4. Distribute the batter evenly between the prepared cake pans, using an offset spatula to even out the tops. Tap the pans lightly on the counter to dislodge any air bubbles.
5. Bake until a toothpick inserted in the center of the cake comes out clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan on wire racks before removing them from the pans.

Make the buttercream:
1. While making the buttercream, chill the malted milk balls. It will be easier to chop them up in the food processor, especially in Bangkok’s heat. Place the sugar and water in a saucepan with a tight fitting lid. Turn the heat on high and cover.
2. While the sugar syrup is heating up, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until a soft peak forms, then turn down the speed to medium.
3. Once the sugar syrup is simmering, remove the cover from the pan and turn the heat down to medium high. Cook the syrup for 5 minutes or until it reaches a temperature of 235˚F on a candy thermometer. Fit the pouring shield on the mixing bowl and then slowly and carefully pour the syrup down the side of the bowl into the meringue while the machine is still mixing. Add the syrup very slowly to avoid scrambling the egg whites.
4. Once the syrup is added, turn the mixer back up to high and allow the meringue to cool as it whips. This can take up to 20 minutes.
5. Once the meringue has cooled to room temperature, slowly add the butter one piece at a time. The meringue will deflate slightly and it may look curdled, but keep whipping because it will come together.
6. Once all the butter is incorporated slowly drizzle in the malted milk mixture until the frosting is evenly combined. Frosts one 9” double layer cake or one 8” triple layer cake.

Assemble the cake:

These are the instructions for frosting a 9″ layer cake.
1. Placing a cardboard round below the cake is optional but it will make transporting the cake easier after it is assembled. Crush the malted milk balls in a food processor, pulsing to achieve a coarse crumb. Set aside.
2. Place the first layer of cake on a revolving cake stand and remove the parchment paper. Re-invert. Trim the dome top if necessary to level the cake. Spread approximately one cup buttercream on the trimmed cake top and spread it around evenly with an off set spatula. Add more buttercream as needed to reach the desired thickness, about 1/2-3/4 inch.  Repeat step 2.
3. Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Use a bench scraper to remove excess frosting. Discard rather than reuse because of the crumbs in it. Chill in the refrigerator 30 minutes to set this first layer of buttercream. This is called the crumb coat, and it makes spreading the frosting easier. Then cover the entire cake with a final layer of frosting. Top with crushed malted milk balls.

Cake Baker’s Note: To make a plain border around the malted milk balls, carefully set an 8” spring form pan lightly on top with the bottom removed. This will leave an inch border around the edges if using 9” layer cake pans. Sprinkle the crushed malted milk balls evenly inside the opening of the cake pan. Carefully remove the pan. Et voilà. There you have it. Crushed malted milk balls in the center surrounded by a plain border on the cake.

4. This cake is best when served at room temperature. Refrigerate leftover cake. Let cake come to room temperature again before serving.

Click to play this Smilebox collage
Create your own collage - Powered by Smilebox
Another free collage by Smilebox

 

Chocolate Malt Layer Cake – Savory Simple

Click to play this Smilebox collage
Create your own collage - Powered by Smilebox
A free photo collage by Smilebox

 

Jennifer Farley of Savory Simple says: “Chocolate Malt Layer Cake is dense, moist and totally decadent. Chopped malted milk balls add flavor and crunch. You need this dessert!”

I recently saw this recipe on Facebook though it was published a year ago. It certainly looks as if it had lived up to Jennifer’s adjectives (“dense, moist, totally decadent”) so I am determined to try it this weekend. However, I noticed some gaps in the instructions; e.g. how to add a perfectly smooth straight border around the crushed Whoppers in the middle of the cake top. I have an idea how she did it. Let you know how this cake turns out in a few days!

Source: Chocolate Malt Layer Cake – Savory Simple