Good morning GUSyogawannabesexcepteffey!!!!! Today is effey's birthday!!!! Yaaayyyyy! Happy mmth birthday effey!!!!!
Birthdays and anniversaries are important. Every day, week, month, year, decade should be a celebration -- a benchmark. Every minute you don't want that cigarette, is a good minute -- and then it becomes an hour, day, week, month, year and decade.
flumptytail made the cake in a stranger's kitchen since we all know none of our stoves look that perfect.
Ok, flumpty has been cleaning 42 litter boxes and then shopping for more toys for Dilly so she didn't have time to give me the cake recipe and design so this diary will have another happy birthday cake recipe for our beloved effey and all y'all (that's Texan for everyone).
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Ok, Tom and kids, it is 10 a.m. EST (you just got an extra hour), get to the store and make these recipes or take effey out to dinner (not KFC).
Breakfast
Champagne and
Buttered Popcorn Pancakes
Ingredients
2 tablespoons vegetable oil
3/4 cup popcorn kernels
2 cups water
4 tablespoons unsalted butter
1 teaspoon sea salt
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
Directions
In a large saucepan, heat the vegetable oil over medium-high heat. When the oil is hot, pour in the popcorn kernels and cover the pan with a lid. Shake the covered pot a few times until you hear the kernels begin to pop. Bring the heat down to medium and give it a few more shakes to ensure even popping. When the popping sound ends, carefully uncover the pan and pour the popcorn into a bowl, discarding any un-popped kernels and any burnt bits. Reserve a heaping handful of popcorn as garnish for the pancakes.
To the same large saucepan, set over medium heat, add the water, butter and salt. Bring the mixture to a slight simmer. Add a heaping handful of popcorn to the water and simmer for about a minute, until the popcorn has softened. Transfer to a fine-mesh sieve placed over a measuring cup and strain, pressing the softened popcorn to expel it of its liquid. (On occasion, take a spoon and scrape the bottom of the sieve and add the "grits" to the liquid." Pour the liquid back into the saucepan and repeat the process of cooking the popcorn and straining it through a sieve, until all the popcorn is gone. You should end up with about 1 cup of liquid.
To a medium bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. To the measuring cup with the popcorn liquid, add the egg and whisk until thoroughly combined. Add the wet ingredients to the dry, mixing until just combined. Small to medium lumps are ok.
Preheat your oven to 200 degrees F. Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter or a few teaspoons of oil. Scoop the batter, using a tablespoon measure, onto a warm skillet. Cook for 1-2 minutes, until small bubble storm on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to a baking sheet and place in the warm oven. Proceed with the rest of the batter until done. Serve with a sprinkling of popcorn and warm maple syrup.
Pre-lunch
Proseco
Lunch
Champagne
Broccoli-Cheese Soup
INGREDIENTS
2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 1/2 teaspoons dry mustard powder
pinch cayenne pepper
Table salt
3–4 cups water
1/4 teaspoon baking soda
2 cups low-sodium chicken broth (see note)
2 ounces baby spinach (2 loosely packed cups)
3 ounces sharp cheddar cheese, shredded (3/4 cup)
1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
Ground black pepper
INSTRUCTIONS
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
With
Rosemary Focaccio
MAKES TWO 9-INCH ROUND LOAVES
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.
INGREDIENTS
Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
INSTRUCTIONS
1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use immediately or store in refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
4. Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5-inch round by gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Sprinkle each pan with ½ teaspoon kosher salt. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough. Cover pans with plastic wrap and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in pan. Let cool 30 minutes before serving.
Mimosas
Dinner
Grilled Maine Lobster with Wilted Arugula Salad and Chive Ricotta Gnocchi
Main Components
Ingredients Amount
Maine Lobster Tail 4 each
Herb Infused Butter 4 oz.
Wilted Arugula 4 cups packed
Grape Tomatoes 1/2 cup
Chive Ricotta Gnocchi 32 each
Grilled Maine Lobster Tail
Ingredients Amount
Maine Lobster Tail 4 each/split and deveined
Unsalted Butter 4 oz.
Thyme 1/2 teaspoon, minced
Chive 1/2 teaspoon, minced
Rosemary 1/2 teaspoon, minced
Salt and Pepper To Taste
Maine Sea Salt Pinch per Tail
Wilted Arugula
Ingredients Amount
Fresh Arugula 4 cups packed
Extra Virgin Olive Oil 1 Tablespoon
Grape Tomatoes 1/2 cup quartered
Garlic 1 teaspoon, minced
Fresh Lemon Juice 2 teaspoon
Salt and Pepper To Taste
Chive Ricotta Gnocchi
Ingredients Amount
Ricotta Cheese 1 Cup
Egg Yolks 2 each
Parmesan Cheese 1/2 cup, shredded
Nutmeg Pinch
Lemon Zest 2 teaspoon
Chives, minced 2 Tablespoon
All Purpose Flour 3/4 cup
Salt 1/2 Tablespoon
Butter 2 ounces
DIRECTIONS:
Grilled Maine Lobster Tail (Prep Time: 5 mins.)
1. To remove lobster tails from live lobsters, twist tail back and forth until it breaks free.
2. Cut with sharp knife down the middle underside of each tail lengthwise, remove intestinal debris. Leave lobster meat in halved shell.
3. Remove all small "feeler legs” from underside of each tail.
4. Place head and claws in small pot of boiling water for 8 minutes. Then remove and cool. Set aside.
5. In small sauce pan add butter, thyme, chives, rosemary, and salt and pepper to taste. Bring to simmer, and reserve.
6. Rub lobster tail with Maine Sea Salt and grill, meat side down first for 2 1/2 minutes.
7. Flip lobster tails and brush meat with herb-infused butter. Cook for 2 to 2 1/2 more minutes. Reserve excess herb-infused butter.
Wilted Arugula (Prep Time: 5 mins.)
1. Wash arugula in cold water, place in salad spinner to remove excess water.
2. Cut grape tomatoes into quarters, length and width cut.
3. Bring saute pan to medium heat.
4. Add olive oil and garlic to saute pan. Cook just until it begins to change color.
5. Immediately, add grape tomatoes. Cook 1 minute.
6. Add arugula to saute pan, toss with tongs for 1 minute.
7. Finish with fresh lemon juice and salt and pepper to taste. Remove from pan leaving behind excess liquid.
Method - Chive Ricotta Gnocchi (Prep Time: 15 mins.)
1. Mix ricotta cheese, egg yolks, parmesan cheese, nutmeg, lemon zest, chives and salt together in mixing bowl with rubber spatula. Fully combine.
2. Slowly add sifted All Purpose flour to ricotta mix. Fold small amounts of flour into wet ingredients until it forms and becomes a soft dough. Reserve excess flour.
3. Once soft dough is formed, let sit in covered bowl for 5 minutes to rest.
4. Place dough on clean, floured countertop to reduce sticking. Kneed dough until smooth and elastic.
5. Cut dough into 4 equal parts and roll with fingers to form long and round, 1/2 thick ropes.
6. Cut dough into 3/4” segments and reserve on floured baking sheet, make sure gnocchi are not touching each other.
7. Bring a large pot of salted water to a boil. Place gnocchi in water and with a wooden spoon, carefully stir to separate. Then, boil for 5 minutes.
8. Remove gnocchi from heat and pour into colander. Lightly coat with Olive Oil.
9. Pour onto sheet pan and cool in refrigerator.
10. Heat saute pan over medium high heat. Add butter and gently place gnocchi in pan.
11. Brown each side for a crispy outer shell. Finish with salt and pepper to taste.
Champagne
Chocolate Ganache Cake
Look at the picture -- you know you can make this cake!
Ingredients
Easy chocolate cake recipe:
350 g (2 1/2 cups) self raising flour
285 g (1 1/2 cups) golden caster sugar
285 g (1 1/4 cups) margarine or softened butter
7 eggs
7 tablespoons of full fat milk
1 tsp vanilla essence
2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps).
Chocolate buttercream recipe:
250 g unsalted butter, diced
500 g icing sugar (powdered sugar/confectioners sugar), sieved
2 teaspoons of cocoa powder (must be sieved)
For the chocolate ganache you will need:
500 g of dark chocolate (52% cocoa minimum)
250 g of unsalted butter
130 ml of double cream
Instructions
Mix all the cake ingredients in a large bowl until smooth and divide mixture between 4 x 6? sandwich tins, and bake until a cake tester or skewer inserted into the cake comes out clean. Turn out on wire rack to cool.
Make up the buttercream, by adding the butter, icing sugar and cocoa into a mixer with a little water until smooth. (Always best to add water an eggcup amount at a time as too much with make your buttercream runny and should be a thick but spreadable consistency similar to cream cheese).
Sandwich all the layers together with the buttercream as below, and place on a cake card of the same size, using a little of the buttercream to stick the cake onto the card.
Using a spatula, cover the whole cake in chocolate buttercream to form the crumb coat starting with the top and then the sides in order to prep the cake for the ganache.
Then chill cake in the fridge for 20 minutes to firm.
While the cake is in the fridge, prepare the ganache. Break the chocolate into the bowl, add the diced butter and place over a pan of simmering (but not boiling) water.
Whilst beginning to melt, pour the cream into a saucepan and bring to the boil. Once boiling remove from the stove and pour it over the chocolate/butter mix and stir continuously with a wooden spoon until smooth.
Once smooth, it should contain no lumps and look glossy (as below). Remove from bowl of simmering water and leave to cool a bit, but so it is still warm and pour-able.
Take a baking sheet and lay a piece of greaseproof paper over it, followed by a wire cake rack. This stops the whole process getting to messy and also traps the unused ganache.
Place the cake on top of the rack and using the ladle pour lots of ganache over the top of the cake so that the ganache reaches all the way down and round the sides. You will need to pour several spoonfuls over the top to do this.
Carefully lift the cake off the rack using a long spatula or cake lifter (if you have one) and place on a cake stand or plate and leave to set hard.
Decorate with fresh whipped cream, ganache, fresh fruit, sugar flowers or however you like!
Espresso with sambuca.
The always generous and brilliant anodnhajo's 10/15/13 update!!!
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