All Posts By: NANCY DeLUCIA REAL

When I first imagined making this scrumptious cake, I thought it should be round. But then I thought, “Naaah, decorated cupcakes are more fun.” I also bought a clover leaf cake pan and delved right into the festive spirit of St. Patrick’s Day.

My version of this springtime cake contains no butter – the “cream” in the frosting comes from fresh avocado with an added tangy surprise. The result is a rich and delicious Irish Whiskey Cake. You and your guests can reach for that second or third piece guilt free – enjoy!

For the Cake:
2 ¾ cups all-purpose, unbleached flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups granulated sugar
½ cup vegetable oil
5 large eggs
½ cup whiskey
1 teaspoon vanilla extract
zest of 1 lemon

1. Preheat oven to 325F˚. Grease and flour either a 9-inch round cake pan or a clover leaf cake pan; set aside. If making cupcakes, line the muffin pans with baking cups and set aside.

2. In a 1-quart bowl, combine the flour, baking powder and salt; set aside.

3. In either a stand mixer fitted with a bowl or a conventional mixing bowl (using a hand mixer), beat together the sugar, oil, eggs, whiskey, vanilla and lemon zest until smooth.

4. On low speed, stir in the dry ingredients and mix until batter is smooth, about 2 to 3 minutes.

5. Pour the batter into desired cake pan or into the muffin cups.

6. Place cake pan on a rack positioned in center of oven and bake 30 to 35 minutes or until knife inserted in center comes out clean.

7. Alternatively, place muffin pans on top and bottom oven racks and bake 20 to 25 minutes or until knife inserted in center of one cupcake comes out clean.

8. Transfer cake pan or muffin pans to counter and set aside to cool.

9. When cake is completely cooled, unmold it and transfer to a serving platter; set aside.

For the Avocado Cream Frosting:
2/3 cup freshly mashed avocado
5½ to 6½ cups powdered sugar
2 to 2½ tablespoons freshly squeezed lemon juice
One clover-leaf shaped cake pan, one 10-inch springform pan or two 12-cup muffin pans
One 4.25-ounce Decorating Green Icing Tube fitted with a straight tip (optional)

1. In a 1-quart mixing bowl, whisk together the mashed avocado (with all lumps broken down) and 5½ cups of the powdered sugar.

2. Mix in the lemon juice and whisk until smooth. If frosting appears to thin, add a little more sugar and whisk until consistency is smooth and creamy but firm enough to hold its shape on top of cake or cupcakes.

3. With a spatula or flat, round-tipped knife, frost the cake or cupcakes.

4. Using the tube fitted with a tip, make decorations over frosting.

The cake or cupcakes can be served the same day or made a day ahead, covered in a foil tent and refrigerated.

To foil tent a cake, place 6 to 8 toothpicks halfway into cake and spaced out throughout cake surface. Create a tent with aluminum foil sheets that are large enough to cover cake and secure around platter edges.

*Note – A 10 or 11-inch square cake pan can be used as well.

Text and Photographs ©2011 Nancy DeLucia Real

Recently, I’ve been preparing to teach a culinary course related to the J. Paul Getty Museum’s exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I’ve also quite impressed with the cuisine of Cambodia. Eternally possessed by a sweet tooth, I decided to share this  pudding made with fresh corn and coconut sauce – B’baw Poat. Enjoy it as a quick breakfast, snack or dessert.

Active prep time: 25 to 30 minutes
Inactive prep time: 10 minutes (for cooling)
Makes: Six to eight 1/2 cup Servings

MAKE THE PUDDING:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

1. In a 4 or 5-quart saucepot, combine all ingredients and stir.

2. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water.

3. Cook an additional 5 to 7 minutes, stirring occasionally. The pudding is done when you can see the white centers or dots of the tapioca pearls.

4. Cover saucepot and remove from heat; let stand 5 to 10 minutes.

5. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins.

6. Immediately cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

MEANWHILE, MAKE THE COCONUT SAUCE:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

1. In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth.

2. Bring mixture to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly.

3. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

4. At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

Note: B’baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs ©2011 Nancy DeLucia Real

It’s February and we should start thinking about summer – the sun, the beach and – wait a minute – the bathing suits, too? Whether we’re happy with last year’s G-string size or not, now is definitely a good time to stop eating and get moving.

Accordingly, I brainwashed myself into believing that sweets can be replaced by salads and vegetables. One of my fav’s is a carrot and green bean dish that I grew up with in Italy. All you need for this is a little salt, pepper, garlic and extra virgin olive oil to boost the natural sweetness of these two veggies.

Should I get caught in a restaurant in the next few weeks, rest assured that you’ll hear me ask my server for fish or chicken, “a side of carrots, green beans – and bring the olive oil, please”.

Prep time: 20 to 25 minutes
Serves: 4

Ingredients:
1/2 pound fresh green beans, tips discarded
3 large carrots, peeled and julienned
Salt and black pepper, to taste
1 clove garlic, crushed
4 to 5 tablespoons extra virgin olive oil
Balsamic Cream*, for drizzling (optional)

1. Place green beans in a 2-quart saucepot; cover with cold water and bring to a boil.

2. Cook 2 minutes or until beans are crunchy-tender.

3. Drain and place beans in a large glass or porcelain bowl. Set aside.

4. Meanwhile, place carrots in same 2-quart saucepot; cover with cold water and bring to a boil.

5. Cook for 1 minute or until carrots are crunchy-tender.

6. Drain carrots and add to the beans in bowl. Add salt, pepper, garlic, olive oil and toss. Taste and adjust seasonings.

Serve immediately as a side to fish, chicken or steak. Drizzle with a little balsamic cream (optional).

*Balsamic cream is a thick, glazed reduction of dark balsamic vinegar. Balsamic vinegar is from Modena, Italy. It is made from the Trebbiano grape and is aged in wooden barrels for several years. There are two varieties of balsamic vinegar: the dark and light variety. Both the cream and the vinegar can be found online at Amazon.com®.

Text and Photographs ©2011 Nancy DeLucia Real

I think a Valentine’s Day celebration with a lover definitely starts in the morning. The question is this – should these luscious chocolate pancakes be served before or after?

No matter when you decide to serve the pancakes, be sure to complement the rich chocolate tones with red raspberries, a dusting of powdered sugar and candy. Whatever pleases the eye is sure to please the palate and the heart. Happy Valentine’s Day!

Prep time: 15 to 20 minutes
Cook time: 5 to 8 minutes
Makes: Six 5-inch pancakes

Ingredients:
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup granulated sugar
1 tablespoon vegetable oil
1/2 cup milk (whole, 2% or 1% milk fat – nonfat milk will result in a thin batter)
2 tablespoons unsalted butter
One 4-inch heart-shaped cookie cutter
Five-Minute Raspberry Coulis (found in our Recipes, under “Desserts, Creams & Sauces)
Powdered sugar, for dusting
2 to 6 Valentine chocolates, for garnish (optional)

1. In a 2-cup mixing bowl combine the flour, cocoa, baking powder and salt; set aside.

2. In a 3 or 4-cup mixing bowl, whisk together the egg, sugar, oil and milk to combine. Gradually stir in the dry ingredients, mixing until batter it is smooth.

3. Place a 12-inch nonstick skillet on stove burner set on medium heat. Lightly butter the skillet and pour a scant 1/4 cup batter three times onto the skillet to form three pancakes set 1 inch apart from each other.

4. Cook pancakes on medium heat, 2 to 4 minutes per side. To avoid blackening, check underside of one pancake after 1 minute with a nonstick spatula.

5. Carefully flip the pancakes and cook other side 2 to 3 minutes.

6. Transfer the pancakes to a covered container to keep warm; set aside.

7. Pour remaining batter in skillet to form three more pancakes. Repeat cooking instructions.

8. Lay the six pancakes, side by side, on a flat surface.

9. Using a heart-shaped cookie cutter, cut out 6 hearts (remaining pancake shreds can be enjoyed later as a snack).

10. Divide the heart-shaped pancakes evenly among two dinner plates (set three pancakes per plate in a horizontal row).

11. Garnish pancakes with the raspberry coulis and dust with powdered sugar. Set a chocolate over center pancake in each plate. Decorate with remaining chocolates.

These chocolate pancakes can be served with maple syrup, if desired.

Text and Photographs ©2011 Nancy DeLucia Real

Yesterday, I received lots of compliments on this classic American dish. I must say that my gourmet colleagues and friends at the museum definitely have “the palate”. As stated by one Mac N’ Cheese connoisseur, Lilit, “First, I tasted the Parmigiano, then the Gruyère … and the sharp Cheddar, which lingered – BTW, I love Gruyère.” When I asked Jen (another expert on this dish) if the Cheddar stood out too much, she stated, “That’s what I really liked about it – the sharp Cheddar taste!” Noelle, an initiator of the Mac N’ Cheese rage at our workplace, chimed in with, “Your Mac N’ Cheese was to die for! And the hint of jalapeño was perfect!”

I softened the blow on the jalapeño by adding a mere tablespoon, but I normally triple the amount – hence the name of this fabulous dish – Hot Mac N’ Cheese Wheels. So when you get the wheels rollin’ on this recipe just tweak it your way and have fun!

Active prep time: 20 minutes
Serves: 4 to 6

Ingredients:
1-1/2 cups grated Parmigiano Reggiano cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Gruyère cheese
1 pound pasta (short variety)
2 teaspoons salt
1/4 cup unsalted butter
1/4 cup finely minced white or brown onion
1 to 3 tablespoons finely minced jalapeño pepper (optional)
1/3 cup all-purpose unbleached flour
1-1/2 cups heavy whipping cream
1 cup milk (whole or 2% reduced fat)
Dash ground nutmeg
Ground black pepper, to taste
1/4 cup chopped green onion or chives (for garnish)

1. Preheat oven to 350˚F.

2. In a 5-quart mixing bowl, combine the Parmigiano Reggiano, Cheddar and Gruyère cheeses. Reserve 1 cup for the topping.

3. In a 5-quart saucepot, bring 4 quarts water to a boil.

4. Stir in the pasta, 1 teaspoon of the salt and cook, uncovered, on medium heat 8 to 9 minutes or until pasta is “al dente” (crunchy tender) – do not overcook.

5. While pasta cooks, melt butter in an 8-quart saucepot on medium-high heat. Immediately stir in the onion and jalapeño pepper and set heat on medium.

6. When onion is translucent, quickly whisk in the flour followed by the cream and milk.

7. Bring cream-milk mixture to a simmer, about 1 minute.

8. After 1 minute, whisk in the cheese mixture (minus the reserved portion), the remaining 1 teaspoon salt, nutmeg and black pepper.

9. Using a wooden spoon, stir the cream-cheese mixture until it comes to a simmer.

10. When cream-cheese mixture comes to a simmer, gently fold in the cooked and drained pasta to combine.

11. Carefully transfer the macaroni and cheese mixture to a buttered 10 X 13-inch baking dish – sprinkle top evenly with reserved cheese.

12. Place baking dish with macaroni and cheese on a rack set in center of oven and bake 20 minutes.

13. After 20 minutes, change oven setting to “broil”.

14. Broil top of macaroni and cheese for 5 minutes or until the Hot Mac N’ Cheese is golden brown.

Serve immediately, garnished with green onion or chives.

Wine pairing suggestion: chilled Pinot Grigio, Bordeaux (whites); or Malbec, Bordeaux.

Note: If the cheddar cheese flavor is too strong for you, replace it with 1/2 cup Gruyère or Mozzarella cheese.

Pasta in photo: DeCecco® Rotelle (Italian for “wheels”).

Text and Photographs ©2011 Nancy DeLucia Real