Marshmallow Layer Cake

Assembly and Timing Silver dragées for decoration *(Optional)

1. First bake the cakes. While the cake is cooling, make the icing.

2. If the cake is domed on top, cut off any excess so that it is flat.

3. Place one cake on the cake server or cake board. Add roughly 1/3 of the icing to the top of this layer and distribute it evenly. Add the top layer ad press slightly to ensure that it is in place. Ice the top and sides of the cake with the remaining icing. For a nice, celebratory touch, sprinkle the top of the cake with silver dragées.

4. The cake may be refrigerated overnight.

Butter Cake

3 1/4 cups	Cake flour
1 tablespoon	Baking powder
3/4 teaspoon	Salt
1 3/4 cups	Milk
1 tablespoon	Vanilla extract
16 tablespoons (2 sticks)	Unsalted butter
2 cups	Sugar
4	Eggs

1. Preheat oven to 350° F grease two 9-inche round cake pans and dust with some flour.

2. Sift together the flour, the baking powder and the salt; set aside.

3. In a small bowl, stir together the milk and vanilla; set aside.

4. Using an electric mixer, cream the butter on medium speed until creamy and smooth, approximately 2 minutes.

5. Add the sugar to the butter and cream for another 5 minutes

6. Slowly add the eggs one at a time, mixing well between additions.

7. Slow the mixer and gradually add the flour mixture, alternating with the milk and vanilla; mix just until incorporated.

8. Divide the batter between the two pans and bake for approximately 25 minutes, or until an inserted toothpick comes out clean. Let the cakes cool for at least 15 minutes before removing from the pans to cool completely.

Marshmallow Coconut Icing

5	Large egg whites
1 2/3 cups	Sugar
2 tablespoons	Cold water
1 ½ cups	Light corn syrup
1/8 teaspoon	Cream of tartar
2 teaspoons	Vanilla extract
2 to 3 cups	Coconut, flaked and sweetened

1. Combine the egg whites, sugar, water, and corn syrup in the bowl of an electric mixer.

2. Set this bowl over a bit of boiling water and whisk the mixture until the sugar is completely absorbed and it is not gritty when rubbed between two fingers.

3. Remove the bowl from the heat and add the cream of tartar. Start to beat the mixture on medium speed and quickly increase to high. Let the icing beat on high speed for approximately 10 minutes.

4. Add the vanilla extract and use right away.

Filling

3/4	Cup sugar
1 cup	Sour cream
4 tablespoons	Milk
1/2 cup	Flaked, sweetened coconut

1. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

2. Add first cake layer onto pedestal.

3. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked.

4. Spread a third of filling mixture on cake layer.

5. Top with second layer, repeat process. Top with last layer and repeat process again.

Creamy Spaetzle/Pasta Sauce

Last night i made some spaetzle but did not have any meat or gravy to top it off with so i made it like this.

2-3 table spoons	Butter
1-2 cloves	Garlic
2 table spoons	Sage
¾ of a cup	Heavy cream
2-3 cups	Spaetzle or pasta

1.      Melt the butter in a sauce pan.

2.      Once melted add garlic and sage stir for a minute or two.

3.      Once the spaeztle or pasta is ready add it along with the cream to the saucepan with butter, sage and garlic. Stir until the mixture is thick.

4.      Add salt and pepper to taste and enjoy!!

BBQ

Missed this last year and heard great things.  If you’re in NYC this weekend (June 7 & 8), take a trip to Madison Square Park for the Big Apple BBQ Block Party.  It will likely be very crowded, but when it comes to good BBQ, patience is everything… cook it low, cook it slow.

Big Apple BBQ Block Party

Butter

It seems that more and more restaurants are enticing diners to try special compound butters that bring a whole new dimension to the idea of munching on bread and butter while you wait for your food.  Some of the great flavors seen recently include strawberry, chipotle, truffle, honey, and maple butters.  However, the most unique of the butter I’ve come across is not a compound butter, but gets its unique flavor from the cream of which it’s made.  It is made from cream that comes from the same cows that produce the great cheeses of Parmigiano Reggiano, and thus has a bold, sweet, and slightly nutty flavor. This butter is unsalted, so it is recommended to sprinkle some fleur de sel or another coarse salt on the spread.  It is available on igourmet or if you’re in NYC visit Buon Italia in Chelsea Market.

Miracle Fruit

This african fruit plays with the mouth as if it were a game. When consumed it removes sour tastes of food for up to a half an hour. One recomendation of what to eat is a lemon. below is a link that explains more about this mysterios fruit.

Miracle Fruit

The New Champain – Camitz Sparkling Vodka

After looking at super luxury drinks this alternative to Champaign/ sparkling wine came up. Look at Sweden’s new ultra luxury sparkling vodka

Sparkling Vodka

Paranomistication – by Mark Morton, as seen in Gastronomica, Fall 2006

I’ve always relished wordplay and have a consuming
interest in culinary puns. Sometimes I’ll loaf around all day,
devising bone mots just for the halibut. The hours will crepe
by, until I’m barley able to stay awake, but I tell myself I’ll
ketchup on my sleep later. The next day at the office, after
I’ve mustard my energy, I can usually rice to the occasion,
so luckily my appetite for punning has never threatened my
annual celery, or bean anything to stew over. Lately, though,
my wife has begun to carp about my paronomastic preoccupation,
and recently she collard me into talking about it.
“What ales you?” she asked. “Have you gone plum loco?”
At first, I didn’t reply, as I was busy admiring her nice puns.
After a moment, though, I realized a lot was at steak, so I
replied, gingerly, “Lettuce work this out—after all, we’re a
great pear.” My wife then expressoed her concerns. She said
that she finds my puns too alimentary, too corny, and that
she doesn’t carrot all for them. The ones I make in French,
she added, are a special pain, creating a poissonous atmosphere.
“But puns,” I wined, by way of retorte, “are how I
turn words into poultry! They’re an expression of my sole!”
Steamed, I strode out the door to the local bar. “Give me a
scotch,” I told the bartender. “And make it a double entendre.”
As I simmered down, I refected on what my wife
had said and realized that olive her pints were valid.

WWIII who has the best restaurant

According to S.Pellegrino these are the 50 best restaurants in the world. Below are the New York Magizines Favorites.

New Yorks Best

Worlds 50 Best

When science and food meet