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Silver Palate Carrot Cake

Silver Palate Carrot Cake

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Yield: 10 to 12 Servings

Adapted from: Silver Palate

A spectacular cake.


Carrot Cake:

  • butter, for greasing the pan
  • 3cups unbleached AP flour
  • 3cups sugar
  • 1tsp salt
  • 1TBS baking soda
  • 1TBS ground cinnamon
  • 1½cups corn oil
  • 4large eggs, lightly beaten
  • 1TBS vanilla extract
  • 1½cup shelled walnuts, chopped
  • 1½cup shredded coconut
  • 1⅓cup pureed cooked carrots
  • ¾cup drained crushed pineapple
  • cream cheese frosting (recipe follows)

Cream Cheese Frosting:

  • 8oz cream cheese, at room temperature
  • 6TBS unsalted butter, room temperature
  • 3cups confectioners’ sugar
  • 1tsp vanilla extract
  • ½lemon, juice of


Cake

Preheat oven to 350°F. Grease two 9-inch springform pans.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Frosting

Cream together the cream cheese and butter in a mixing bowl.

Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.

Stir in the vanilla, and lemon juice if desired.

Jerk Chicken

Jerk Chicken

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with Coconut Rice & Cucumber Relish

Yield: 2

Adapted from: Dinnerly

Fragrant coconut rice serves as the foundation to a zesty Jamaican-jerk spiced chicken and crisp cucumber relish topper.
Cook: 20 to 30

  • 5oz jasmine rice
  • ½oz unsweetened shredded coconut
  • 1cucumber
  • 2scallions
  • 10oz boneless, skinless chicken breast
  • AP flour
  • 2TBS White wine vinegar
  • ¼oz jerk seasoning
  • salt & pepper
  • sugar
  • olive oil


Toast coconut:

Heat 1 TBS oil in a small saucepan over medium-high until it shimmers. Add coconut and toast, stirring, until coconut is golden-brown and fragrant, 1–2 minutes (watch closely).

Cook rice:

Immediately, add rice, 1¼ cups water, and ½ tsp salt to saucepan with coconut, bring to a boil over high heat. Cover and cook over low until rice is tender and water is absorbed, for about 17 minutes. Remove from heat, cover to keep warm until ready to serve.

Make relish:

Finely chop ½ tsp garlic. Halve cucumbers lengthwise, then finely chop. Trim ends from scallions, then thinly slice. In a medium bowl, whisk together 1 tsp sugar, ½ tsp salt, 1 TBS each of oil and water, and 2 TBS vinegar. Stir in cucumbers and chopped garlic, set aside to marinate until ready to serve.

Prep chicken:

Dry Pat chicken and rub with oil. Sprinkle jerk seasoning over one side of each breast, pressing to adhere, then lightly dust with 2 tsp flour. Heat 1 TBS oil in a medium skillet over medium-high. Add chicken, spice side-down, cook until golden-brown and cooked through, 2–3 minutes per side. Transfer to a plate.

Sear chicken & serve:

Using a slotted spoon, drain cucumbers, then pour marinade into the same skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, until slightly thickened, about 1 minute. Fluff rice with a fork. Serve chicken over rice with sauce spooned over top. Stir scallions into relish and serve alongside. Enjoy!

Take it to the next level:

Want to put some lime in the coconut? Add some lime zest to the cucumber relish and serve remaining lime wedges alongside for squeezing over top.