You guys know that I’m in Colombia all the time for work. I’ve been at least once a month so far this year, if not twice. The food in Colombia is amazing, but because I’m on the road so frequently I’ve had to scale back on how much I let myself indulge when I’m gone, even if it means missing out on arepas, empanadas, patacones, and all the other delicious treats. There’s only one thing that I can’t resist having at least once per trip: Limonada de Coco. It definitely falls into the indulgence category, but it’s too good to pass up.

Limonada de Coco is basically a coconut and limeade smoothie. It’s incredibly simple to make – all you need is fresh lime juice, coconut milk, sugar, ice, and a good blender – but the end result is one of the most heavenly, refreshing, craveable hot-weather drinks I’ve ever tried. I usually describe it to friends or coworkers that I’m convincing to order one as “like drinking key lime pie.” Cold and frothy and rich, with just a touch of sweetness and lime, it’s perfection. And too easy not to try at home this summer. I don’t think a splash of rum would be amiss in this, but try it without first – I think its simplicity and purity is part of its charm. But once you’ve given it a chance unadulterated, let me know how the rum thing goes.

Like what you just read? Subscribe to Katie at the Kitchen Door in the box on the right, on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

Colombian Limonada de Coco

One of my favorite treats in Colombia – a super-refreshing, icy cold coconut and lime smoothie.

Recipe sourced via My Colombian Recipes and Smitten Kitchen.

• Author: Katie at the Kitchen Door
• Yield: 3-4

Ingredients

• 1 can of full-fat coconut milk, unshaken
• 1/3 c. freshly squeezed lime juice (from about 3 limes)
• 4 TBS sugar
• 1 1/2 c. ice cubes

Instructions

1. Open the can of coconut milk and, if it has separated, use a spoon to scoop the heavier coconut cream off the top and into a blender. Then pour about half of the thinner coconut water into the blender. Reserve the rest of the coconut milk for another use. If the can has not separated enough such that you can scoop out the cream, just stir it up and use 2/3 of the can.
2. Add the lime juice, sugar, and ice to the blender. Blend on high until very smooth. Taste and adjust the amount of lime juice or sugar to your liking. Serve cold.

The post Colombian Limonada de Coco appeared first on Katie at the Kitchen Door.

Two weeks ago, Trevor and I got back from a gorgeous week spent in the US Virgin Islands. Since then, it has done nothing but snow in Boston. Snow on snow on snow. Record-breaking snow. Headed into the 5th snow day of the past two weeks tomorrow, I thought perhaps we all could take a moment and indulge in some pictures of white sandy beaches and aquamarine water. And when we’re done hating New England/February/cold/precipitation, let’s make an over-the-top tropical cocktail and pretend we’re all on an island together.

Where We Stayed

I booked this trip on a whim back in August, when I happened to see a great deal on flights to St. Thomas. It was originally booked as a Thursday night to Monday morning sort of trip, so we decided that the easiest thing to do would be to stay on St. Thomas and wander over to St. John for the day if we wanted. Of course, between numerous airline schedule changes and the blizzard, we actually ended up being away for a full week – not exactly the weekend getaway I planned, but I can’t say I mind the extra downtime too much. We booked a villa at Pavilions and Pools through AirBnB (the listing is here, if you’re interested – we would recommend it and it’s certainly a better deal than most hotels!). It was a great spot – a private plunge pool, a big private deck, a comfortable and bright bedroom and sitting room, an outdoor-ish shower, and a small kitchen. The privacy and extra space were great, as was spending each afternoon lying on the pool floaties with a glass of cold chardonnay and a book. We were able to walk to both Sapphire and Lindquist beaches, and the team at Pavilions provided us with snorkel gear and beach towels. The roads in St. Thomas are windy and hilly with no sidewalk or shoulder, so even the 1/2 mile walk into Red Hook was out of the question, but we could easily flag down the $1 open-air safari taxis at the entrance to the villa complex for a 3 minute ride into town. We chose not to rent a car and are glad – we didn’t want to spend all our time driving and the adventure of driving on those crazy roads (and on the left!) was not high on our list – but if we had wanted to explore more of the island we would have spent a fortune on taxis (taxis charge per person and rates are not really standard). As it was, we were happy with our two beaches, the dining options in Red Hook, and the easy ferry to St. John.

What We Did

This trip was booked with the explicit purpose of not doing much, so I had to continually remind myself that it was OK to do just that. Trevor had a miserable sinus infection for most of the trip, but he let me drag him around a little bit anyways. Sapphire Beach was the easiest option – just a short walk down a dirt road from Pavilions and Pools. It is gorgeous, but a bit crowded with cruise traffic. Lindquist was a semi-treacherous 5 minute walk down the busy road, and charged a $2 per person fee, but was much quieter and longer, and the lack of amenities gave it more of that remote, desert-island feel (this may have been enhanced by the commercial they were shooting of white horses running along the beach). We snorkeled at both beaches and it was really awesome – I don’t think I’ve been snorkeling since I was 8 or 9 and it really is so cool. We must have seen over 30 different types of fish, and the reef at Lindquist was intact with purple fans and brain coral and many other formations. I probably spent 10 minutes floating and watching a huge school of “Dorie fish” (I mostly only know about tropical fish because of Finding Nemo, sorry) nibble at the coral.

On our second day we took the ferry from Red Hook over to St. John, about a 20 minute ride. Cruz Bay seemed like a much cuter town than Red Hook, although we didn’t walk around and explore at all. Instead, we hit the trails of the USVI National Park – starting right behind the visitor center in Cruz Bay, we took the Lind Trail down to Honeymoon Beach and then connected back to the Caneel Hill Trail, which took us up and over two major hills and down to Caneel Bay Resort. I had thought there was a separate beach at Caneel Bay, but the public beach access signs led us probably another mile back to Honeymoon Beach, so we ended up just hiking back to Cruz Bay instead of taking a taxi from Caneel Bay as planned. If I did it again, I would do a loop, starting on Caneel Hill to begin with and then taking Lind Trail back from the beach on the way back. Caneel Hill is not the most popular trail in the park, but it was convenient that we did not have to take a cab to a trailhead and back again, and it was a challenging and well-maintained trail with great views of the islands from the top of Caneel Hill. On our last afternoon we took a safari into Charlotte Amalie, the major town on St. Thomas – since it was Sunday, I knew that some places would be closed, but literally, everything in the whole town was closed! All the shops, restaurants, bars… it didn’t seem like a town that I would love spending time in (just a bit touristy and shopping-oriented), but if you do go, definitely don’t go on Sunday.

What We Ate

The USVI are not really reknowned for their culinary offerings, and overall we found the food on the island a bit boring and overpriced. Of course, we’re spoiled by the wealth of interesting and affordable restaurants all over Cambridge and Boston, so we have high standards. That said, a few places we ate at are worth mentioning here. Off The Grid, a BBQ food truck located at the top of the hill down to Sapphire Beach was a great stop – they had delicious ribs, pulled pork, wings, sausages, and brisket all sizzling away on a big outdoor grill, plus a sweet and tangy “painkiller” BBQ sauce made with rum and pineapple juice, and good veggie sides like grilled sweet potatoes and rice and beans. They served beer and sangria and we enjoyed our meal at their picnic tables, looking out over the islands.

Our one fancy dinner was at Caribbean Fish Market, one of the few restaurants on the islands that is open on Sundays. The ambiance was nice – it’s part of a resort complex but right on the beach, and we ate outside with live piano music. My chicken was actually quite good, somewhat surprising at a fish restaurant – it was stuffed with bacon and spinach and served with a mango chutney and sweet plantains – but Trevor’s tuna was very bland, certainly not worth $38. I’m not sure where I’d come down on the restaurant in the end – although it seemed overpriced, it was on par with every other nice restaurant on the island, and I think the same is probably true for the food quality. In Red Hook itself we only really partook in liquid dining, but we did have quite a fun time at Melt killing time before dinner. The bar has a younger vibe, and we loved that they have games available – a table behind us was playing Connect 4, there was skee ball and some sort-of skinny air hockey, and Trevor and I spent a solid hour playing Texas Hold ‘Em. The sandwiches there looked good – we were tempted to call off our nice dinner and stick with grilled cheese and tater tots, but we didn’t in the end. Next time. It’s worth mentioning that we were there in the late afternoon so it was a quiet crowd – I’m not sure what it would be like later at night, but likely a lot livelier and less conducive to board games.

This Cocktail

Neither Trevor nor I actually had any froofy tropical drinks while we were away – we mostly drank $4 rum and cokes served in plastic cups, and I don’t recall there being any drink umbrellas (something to improve upon during our next vacation, surely). But rum and coke in a plastic cup doesn’t exactly have that “transport me out of the snow and onto the beach” effect, so I’ve come up with something a lot more exciting. I’m calling it Piña Sunrise, as it’s somewhere between a piña colada and a tequila sunrise. It has three layers – a grenadine and pineapple layer, a pineapple and pineapple layer, and a coconut sorbet layer. Each layer is laced with rum and coconut rum, and it’s all frothy and cold and sweet and exactly the sort of thing you should drink on the beach. I special-ordered drink umbrellas to top it off, just to complete the vibe. So drink up! Winter will be over soon.

Piña Sunrise Cocktail

Serves 2.

• 1 scoop coconut sorbet
• 1/4 c. whole milk
• 3 ice cubes
• 3 oz. coconut rum, divided
• 1.5 oz. white rum
• 3/4 c. frozen pineapple cubes
• 3/4 c. pineapple juice
• 1/2 tsp grenadine plus a dash for glasses

1. Add the coconut sorbet, milk, ice cubes, and 1.5 oz (one shot) of the coconut rum to a blender, and blend until smooth. Pour into a container and set aside.
2. Add the remaining 1.5 oz of coconut rum and 1.5 oz of white rum to the blender along with the pineapple cubes and pineapple juice. Blend on high until smooth. Pour half the mixture into a container and set aside. Add the grenadine to the mixture still in the blender and pulse a few times to mix.
3. Place a dash of grenadine in the bottom of two glasses. Divide the pink pineapple-grenadine mixture between the two glasses. Carefully pour the yellow pineapple mixture on top of the pink layer, then carefully pour the coconut sorbet mixture on top of the yellow layer. The layers may mix slightly, but you should see a gradient going from pink at the bottom to white at the top. Serve immediately (with a cocktail umbrella!)

The post USVI Travelogue // Piña Sunrise Cocktail appeared first on Katie at the Kitchen Door.

Today was my last day at my job! On Monday, I begin a new role – I’ll be in the same company, but I’m transferring to a project management role in our International business unit. I’ll be traveling a lot more (in fact, I’ll be on a plane to Hong Kong on my first day on the job), and working on some really neat projects with our teams around the world, with the side benefit of getting to tell you all about the awesome foods I get to try. I’m very excited about my new job, but the past few days have been bittersweet. This was my first job out of college, and I’ve had two and a half great years in the group that I’m leaving. I’ve learned a ton, developed so much more confidence in myself, and, maybe most importantly, met some really great people. When I was first looking for jobs, I didn’t realize the sheer volume of time you spend with your coworkers, and I consider myself lucky to have found myself in a group of smart, entertaining, and caring people who have become my close friends. I spent a good part of most days at work laughing with an intensity that I never expected to experience in a workplace, and I know I’m lucky to be able to say that. I’m certainly planning on maintaining my friendships with everyone, but it will be different not being there for the little day to day stories and jokes. So, thank you CS&R, for being awesome.

Although I’ve brought baked goods in to work once or twice, I have to admit that overall, I probably fell short of my coworkers’ expectations of having a food blogger around. So today, to celebrate my time in the group and make good on all my “yeah I’ll make those someday” promises, I brought in a batch of classic, gooey, super sweet seven layer bars. I considered going all fancy/homemade with these – you know, homemade cookie crust, a caramel drizzle, etc. – but in the end, what I really wanted was just the classic version, over-processed store bought ingredients and all. So that’s what I made, although it turns out that if you live in Cambridge, it’s pretty difficult/expensive to try and find things like sweetened coconut flakes, butterscotch chips, and sweetened condensed milk when Wholefoods has taken over the local grocery scene (typically a good thing, but not for something like this). Still, these are certainly worth making in my book, and hopefully my coworkers thought so too. Now I just have to start managing the baking expectations of my new coworkers.

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

More like this…

Peppermint Bark Brownies

Blackberry Cheesecake Bars

Toffee-Coconut Crack Cookies

Classic Seven-Layer Bars

Adapted from Brown-Eyed Baker. Makes 18-24 bars.

• 1 package of  graham crackers (8 or 9 whole crackers)
• 1 stick butter (8 TBS) melted
• 1 1/2 c. whole pecans, coarsely chopped
• 1 c. semisweet chocolate chips
• 3/4 c. white chocolate chips
• 1/2 c. butterscotch chips
• 1 c. sweetened coconut flakes
• 1 (14 oz.) can sweetened condensed milk

1. Preheat the oven to 350°F. Line a 9×13 inch baking pan with tinfoil so that the foil hangs slightly over the sides. Place graham crackers in a blender and pulse several times until crackers are finely ground. Pour into a bowl and add the melted butter, stirring to fully coat the crumbs with the butter. Spread the buttered crumbs into the bottom of the lined pan, pressing to create a thin and even layer.
2. In order, sprinkle the chopped pecans, chocolate chips, white chocolate chips, butterscotch chips and coconut flakes evenly over the graham cracker crust. Spoon or pour the can of sweetened condensed milk evenly over the surface of the entire pan. Place in the preheated oven and bake until the top is golden brown, about 25-30 minutes. Cool in the pan on a wire rack for about two hours. Cover and store in the fridge.

The post A New Job // Classic Seven-Layer Bars appeared first on Katie at the Kitchen Door.

I am so over this winter. The snow has just been pouring down in Boston, and although I generally love that my office has a big window, it seems like all I can see lately are whiteouts. Last Thursday, this weekend, yesterday, today – four storms in seven days. Enough already.

But I know winter’s not all bad, and so I’ve been trying to enjoy what it does have to offer. I spent last weekend in Maine with my dad, and although it was still snowy and cold, at least there was a bit of sunshine, clean snow, and plenty of fresh air. We spent the mornings waking up slowly to drink coffee by the sunny windows; the afternoons trekking through the woods, enjoying the heavy stillness of a freshly blanketed pine forest; and the evenings eating too many cookies and watching movies. It was incredibly relaxing, and hopefully gave me just enough optimism to make it through the next three weeks (before we head to Ecuador!).

When I can’t be traipsing through pretty snow and enjoying the quiet of fresh winter air, I can at least be snuggled up enjoying rich, warm drinks I’d never make in the summer. This cocktail was inspired by a recipe in Winter Cocktails called 1,001 Nights. A smooth and thick mixture of rum-and-cinnamon-soaked dates blended with coconut milk and served warm, it’s an incredibly rich and comforting drink that hints of warmer climes. Tasting it after blending, I thought it was a little too sweet, so I skipped the honey and sweetened whipped cream that the original recipe called for and instead added a splash of bourbon to the mixture. The result was just right for me – the drink was still sweet and rich, but with just enough smoky, woodsy flavors to offset the syrupy-ness. While it certainly has it’s roots in Middle Eastern flavors, it has a profoundly American accent, so I’ve changed the name to 1,001 Kentucky Nights. And I’d make it just like this next time, too. That said, if you don’t have a copy of Winter Cocktails yet, you should really go order one – I’ve discovered so many great recipes from it this winter.

P.S. Check out the genuine Omani goodies making my pictures that much more authentic! That’s agar wood in the box in the background, and the little knobbly stuff in front of it is frankincense. I had never really thought about frankincense being a real thing before, so I was genuinely shocked when Trevor showed it to me. So cool.

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin’, or follow along on Facebook, Twitter, Pinterest, and Instagram. Thanks for reading!

1,001 Kentucky Nights

Adapted loosely from Winter Cocktails. Serves 2-3.

• 1/2 c. pitted dates, roughly chopped
• 3/4 c. dark rum
• 1 cinnamon stick
• 3/4 c. coconut milk
• 1.5 to 3 oz. of Bourbon

1. Add the chopped dates, rum, and cinnamon stick to a small saucepan. Bring to a very gentle simmer over low heat, and simmer until the dates have absorbed most of the liquid and are very soft, about 8 minutes. Remove from the heat and let cool 5 minutes, then remove the cinnamon stick (you can save it for garnish, if you’d like).
2. Add the dates and their liquid to a blender with the coconut milk. Blend on high until the mixture is smooth and thick. Strain the mixture back into the small saucepan. If you are using a high-powered blender, such as a Vitamix, you won’t need to strain it. Reheat gently until just warmed through. Stir in 1.5 oz. of Bourbon and taste, adding more if you’d like a stronger drink. Serve immediately.

The post Forever Winter // 1,001 Kentucky Nights appeared first on Katie at the Kitchen Door.

The blogger cookbook I’ve most looked forward to this spring is easily Vegetarian Everyday, the first book from David Frenkiel and Luise Vindahl, the talented couple behind the blog Green Kitchen Stories. Green Kitchen Stories is a beautiful space. I love their photographic aesthetic – brightly saturated food on dusky blue-gray backgrounds, just a little bit of organized mess in each photo. And their recipes? Really healthy. Not healthy like when I say it – I usually mean something along the lines of “I didn’t put any cheese on this! It’s so healthy!” No, their recipes are packed with things that are good for you – and only things that are good for you. Yet somehow, they still manage to read as modern, flavorful and appealing, not boring, earthy-crunchy and flavorless.

I was so happy to see that both their high-quality recipes and beautiful photography are still present in their book. Add to this the clean, open layout and the thick, matte paper and it really is a beautiful book. It reminds me a lot of Heidi Swanson’s two recent books – Super Natural Cooking and Super Natural Everyday. They have similar aesthetics and employ similar cooking styles and flavor combinations. Since Heidi’s books were extremely popular, I think this probably bodes well for Vegetarian Everyday.

The recipes included in this book are suitable for people of all dietary persuasions (well, I suppose not for ravenous carnivores) – a surprising number of them are both vegan and gluten-free, and they’re clearly marked as such with little “V” and “GF” buttons. I usually shy away from vegan and gluten-free recipes because, well, I love cheese and bread, but many of those included here are quite appealing to me – the Roasted Tomato and Chickpea Soup, the Baked Herb and Pistachio Falafels, and the Chocolate and Blackberry Milkshake, all vegan and gluten-free, will all be finding their way onto my table in the near future. For someone just transitioning to a healthier eating routine – whether that’s vegetarian, vegan, or gluten free – this book would be a good one to pick up. Not only are the recipes easy to make, and for the most part pretty quick, the first 30 pages of the book is full of useful information on building a whole foods pantry and basic cooking techinques – cooking fresh beans, sprouting grains, making homemade nut butters, etc.

So far I have tried two recipes from this book – the Flour-Free Banana and Coconut Pancakes, and the Quinoa and Cauliflower Cakes with Ramps. The pancakes, I’ll admit, did not completely meet my definition of pancakes. I was really excited about making them, thinking how great it would be to be able to eat pancakes every day, guilt free! But… I was expecting to eat pancakes, and these, while tasty and filling and quick to make on a work morning, were not quite pancakes. Close, but the texture wasn’t there for me. Still, I really like the idea, and I have a few thoughts for how I might tinker with them to satisfy my own tastes. The quinoa/cauliflower/ramp/feta cakes however, were super delicious. I loved feeling like I was eating something decadent but knowing that I was getting lots of veggies and proteins in. And again, they were really filling.

The bottom line: Vegetarian Everyday, from the talented couple behind the blog Green Kitchen Stories, is a beautiful book full of truly healthy recipes. Many of the recipes are not only vegetarian, but also gluten free and vegan, yet they are still appealing and flavorful. This book would be an excellent choice for someone just transitioning to a healthier lifestyle, as the recipes are simple and easy to make, and the beginning of the book provides a good introduction to wholesome pantry items and basic vegetarian/vegan cooking methods.

Disclaimer: I received a review copy of Vegetarian Everyday free of charge from Rizzoli, but I was not otherwise compensated and all opinions are my own.

Flour-Free Banana and Coconut Pancakes

Recipe from Vegetarian Everyday. Serves 3-4.

• 3 ripe bananas
• 6 large eggs, lightly beaten
• 1/2 c. shredded dried coconut, plus extra for sprinkling
• 1 c. fresh blueberries, plus extra for serving
• 1/2 tsp ground cinnamon
• 2 tsp coconut oil, for frying [butter is fine too]
• 2 TBS maple syrup or plain yogurt, for topping [I used leftover lilac-blackberry syrup]

1. Mash the bananas with a fork in a medium sized bowl. Add the eggs and coconut and stir to blend evenly. Stir in the blueberries and cinnamon, and set aside.
2. Heat the coconut oil or butter in a large skillet or on a griddle over medium heat. Spoon 2-3 tablespoons of batter per pancake into the hot pan. The batter is fairly thin, so using an actual tablespoon to do these helps keep it from spreading too much. Cook for about 2-3 minutes per side, flipping carefully (they’re a little fragile). Serve hot with extra blueberries and maple syrup.

Quinoa & Cauliflower Cakes with Ramps

Recipe from Vegetarian Everyday. Makes 12 cakes.

• 1 c. white quinoa
• 1 2/3 c. cauliflower florets, from one medium head of cauliflower
• 6-8 ramps, cleaned and coarsely chopped
• 4 large eggs
• 1 1/3 c. crumbled feta cheese
• 3/4 c. rolled oats
• sea salt and freshly ground black pepper, to taste
• 2 TBS Ghee, coconut oil, or olive oil for frying

1. Combine 2 1/4 c. water, the quinoa, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, then cook for 15-20 minutes, until quinoa tails have unfurled. Drain and set aside.
2. Pulse the cauliflower in a food processor until it has a rice-like texture. Scrape into a bowl and add the cooked quinoa, ramps, eggs, feta, oats, and salt and pepper to taste. Stir until evenly combined. Cover and place in the fridge for 30 minutes to 1 hour, to firm the mixture.
3. Form the mixture into small patties with your hands, squeezing out any excess liquid. Heat the Ghee or oil in a large frying pan over medium heat, then add the patties a few at a time and cook for 3-4 minutes per side, or until golden brown. Drain on a paper towel. Serve warm or cold.

The post Book Club: Vegetarian Everyday // Quinoa, Cauliflower & Ramp Cakes, Flour-Free Banana & Coconut Pancakes appeared first on Katie at the Kitchen Door.

Yesterday, I turned 24, rather unceremoniously. Usually, I make a big fuss of my birthday – I drag it out for as long as possible, believing as I do that you should never waste a good excuse to indulge in all your favorite foods and coerce all your favorite people into spending time with you. But this year, given all the chaos in our city right now, it felt different. I still celebrated – last Saturday I had a fun and happy party, Trevor and I have a nice dinner planned, and tomorrow I’ll be joining my parents for steak tips and strawberry shortcake. But, like everyone else in the city, if not the whole country, my attention was elsewhere. How could a birthday be important when people around you are having their hearts broken? It feels selfish and trivial to think too much about myself this week.

Still, I made this birthday cake. I had made the components ahead of time – my favorite vanilla cake recipe, made with coconut milk, lemon cream cheese and mascarpone frosting, and a lemon curd filling – but I assembled it late Monday afternoon, as a distraction from the news (or really, the lack of news) streaming in from the TV. I brought slices to work, to comfort myself after the unsettling experience of riding a train protected by stoic National Guardsmen and slipping through barricades to get into the office. I ate a slice this morning, my nerves shaken and tears threatening as I absorbed everything that happened overnight. And so it became a cake tinged with sadness. A cake turned to from need of distraction and comfort. All week, the phrase “the particular sadness of lemon cake” has been drifting through my head (from the title of this book). I didn’t set out to make a cake that would fit that description, it just happened.

Hopefully this will all be over soon, and we will be able to grieve for the victims without feeling a small but constant fear.  There are many families that have been changed forever, for whom sadness will be a constant, but we will do our best to love and comfort them. We will let the spring soothe us and our smiles will become broader. People will eat birthday cake with no sadness whatsoever.

P.S. Birthday recipes from last year, for a more jovial tone – Tequila and Lime Steak Tacos and the obligatory Birthday Waffles

Triple Lemon Cake with Lemon-Mascarpone-Cream Cheese Frosting

Cake recipe adapted from 6 Bittersweets. Lemon curd recipe from David Leibowitz. Serves 12-16.

For the cake:

• 1 1/2 sticks (3/4 c.) salted butter, softened
• 1 1/4 c. sugar
• 3 eggs, room temperature
• 2 1/4 c. AP flour
• 1 tsp baking powder
• 1 c. canned coconut milk (shake well before opening)
• 1 tsp vanilla extract
• 1/2 tsp lemon extract (optional)

1. Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper, or grease well. Set aside.
2. In a large bowl, beat the softened butter until creamy. Add the sugar and beat vigorously until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition. Batter should be pale yellow and thick.
3. In a separate bowl, whisk together the flour and baking powder. Add half of the flour mixture to the batter, and stir until just incorporated. Add the coconut milk, and stir until just incorporated. Add the second half of the flour mixture, and stir, again, just until incorporated. Overbeating the batter will lead to a tough cake. Stir in the vanilla and lemon extracts, if using.
4. Pour half of the batter into each of the two prepared pans. Bake in the preheated oven for 35-45 minutes, until the cakes are light golden brown on top and spring back when touched. A toothpick inserted into the center of the cakes should come out clean. Let cakes cool for 5 minutes in the pans on a cooling rack, then run a knife around the edges of the cake to loosen and invert onto a cooling rack. Let cool completely before assembling.

For the lemon curd:

• 1/2 c. lemon juice, preferably freshly squeezed
• 1/2 c. sugar
• 2 large egg yolks
• 2 large eggs
• 1/4 tsp salt
• 3 TBS unsalted butter, cut into cubes

1. Place a mesh strainer over a medium heatproof bowl, and set aside.
2. In a medium saucepan, whisk together lemon juice, sugar, egg yolks, eggs, and salt until thoroughly combined. Add the butter pieces and heat over low heat, whisking constantly. Once the butter has all melted, raise the heat to medium-low, and continue to cook, still whisking constantly, until the curd has thickened to a pudding-like consistency. Immediately remove from heat and pour through strainer into the bowl.
3. Cover with plastic wrap, pressing plastic against the curd to keep a skin from forming, and refrigerate until fully chilled.

For the frosting:

• 8 oz. mascarpone cheese, room temperature
• 8 oz. cream cheese, room temperature
• 3-4 cups powdered sugar
• 1/2 tsp lemon extract
• 1 TBS fresh lemon juice

1. Beat together the mascarpone and cream cheeses until there are no lumps. Add the powdered sugar 1 cup at a time, beating vigorously between additions, until the frosting is stiff (you may not use all 4 cups). Add the lemon extract and lemon juice and beat to incorporate. Taste for flavor, consistency, and sweetness, and adjust lemon juice and/or sugar amounts according to taste.

To assemble:

1. Dab a bit of the frosting on a cake plate. Place your bottom, cooled layer of cake on top of the cake plate and press down to stick. Spoon a generous layer of lemon curd on top of the cake and spread with a spatula. The layer of lemon curd should be about 1/3 inch thick all around the cake – you may not use all of the lemon curd. Gently place the second cake layer on top of the lemon curd. Press down lightly, and wipe any lemon curd that oozes out off the side of the cake. Frost the cake, using a crumb coat if you want the cake to be extra neat.
2. Refrigerate until ready to serve. Serve cold or at room temperature, with an extra dollop of lemon curd or fresh strawberries.

The post A Birthday, with Sadness // A Lemon Cake appeared first on Katie at the Kitchen Door.

I feel like a “Maine is awesome and relaxing and beautiful and look there are wild blueberries!” post is acceptable, possibly even required, at least once a year.  Especially since this is probably the last summer for a while that I’ll have as much free time as I’ve had to just hang out there.  (Although, to counteract that negative point, there’s the fact that it’s also the first time that I’ll ever be able to go up for long weekends in the fall and spring.)  Plus, not coming up with blueberry recipes when you have free access to a full-sized ex-commercial blueberry field seems a little bit like a crime.  So, here goes:

Maine is awesome!  It has nature!  And mountains!  And lakes!  And blueberries!  Yay yay yay yay yay!  But seriously, even the rainiest, darkest, most boring day in Maine is significantly better than the same day would be anywhere else.  Commitments feel less pressing, time slows down, and days run easily together into a long summery memory.  On sunny days, we wake up early and refreshed and drink our tea on the back porch, watching the lake come to life and letting the sun slowly warm us out of sleep.  We float in the just-warm-enough lake, or read on the dock, stopping occasionally to watch the loons shake out their wings, or traipse through the blueberry barrens popping sun-sweetened berries into our mouths with every step, or zip across the harbor for an island picnic.   On rainy days, we all sit around the woodstove and read, or play cards, drinking hot chocolate and munching on cookies.  Every night, rain or shine, we sit down around the long wooden table for a hot meal together.  So yes, I’m condensing the experience into the best parts – we still have to do things like get groceries and clean the house and we still irritate each other as families are wont to do – but the average Maine day is better just because of the opportunity to do more than we might otherwise.  To step outside and find something new.  To gather the family for a quick boat trip.  Being in Maine is more spontaneous than being elsewhere, and much of it still feels wild and untouched, and I love it.

I made this pie the other night because I was actually tired of having so many blueberries sitting around in the fridge, and I wanted to use them up.  I briefly considered blogging about it, but by the time it came out of the oven it was too dark for pictures, and I knew it wouldn’t make it to the morning with 8 people in the house, so I just served it up and abandoned the blog prospect.  But then, it was just so good that I knew I had to make it again to share with you all.  It didn’t hurt that the recipe left me with extra crust dough and extra topping, so making another one was a breeze.  My mom had sort of wrinkled her nose when I told her there was coconut in my blueberry pie, and both my brother and my cousin almost refused to have any on the grounds that they didn’t like coconut, but all were converted after the first bite.  It’s melt-in-your-mouth delicious, with the hint of lemon and coconut bringing out the sweetness of the blueberries and giving it an almost tropical feeling, even though it’s from a book of Italian desserts.  It’s not particularly easy or quick, and with all that butter it’s not exactly healthy, but despite all that, I have a feeling it will become a regular during blueberry season.  It’s too good not to have.

Blueberry and Coconut Pie

Adapted from Dolce Italiano: Desserts from the Babbo Kitchen.  Serves 8-12.

A note about this recipe: the sweet tart crust recipe makes enough dough for two full 9-inch pie crusts, with a little room for error.  I decided not to halve the recipe here due to the awkwardness of trying to use half an egg yolk and the prevalence of measurements that are in thirds.  Once you have rolled out the dough and transferred it to the pan, cut the extra off with a knife, roll the scraps back into a ball, and double wrap it in plastic to be stored in the freezer.  Then, the next time you want a pie, it will take half as much time!

For the sweet tart crust:

• 2 1/3 c. flour
• 1/3 c. sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• zest of 1 lemon
• 3/4 c. (1 1/2 sticks) butter, cut into small cubes, then chilled well
• 1 egg
• 1 egg yolk
• 1/2 tsp vanilla
• 1/4 c. heavy cream
• a few drops ice water, if necessary

For the filling and topping:

• 6 TBS salted butter, divided
• 1/3 c. flour
• 1/4 c. sugar
• 1 c. unsweetened shredded coconut, divided
• 1/2 tsp vanilla
• 1/2 c. confectioner’s sugar
• 2 egg yolks
• 1/2 tsp. lemon extract or zest of 1 lemon
• 3 c. blueberries
• juice from 1 lemon
• 1/4 c. sugar
• 1 TBS cornstarch

For the crust:

1. In a food processor, pulse flour, sugar, salt, baking powder, and lemon zest until combined.  Add cold, cubed butter and pulse until mixture has a sandy texture, with pieces of butter no bigger than a pea.  In a small bowl, whisk together egg, egg yolk, heavy cream, and vanilla.  Add wet ingredients and pulse just until dough comes together when you pinch it.  Remove dough from bowl and work into a ball.  If mixture is still too dry/crumbly, add a few drops of ice cold water as necessary.  Knead the dough just until it is even in consistency and moisture.  Flatten into a disk, wrap in plastic, and chill for at least half an hour before using.

For the topping and filling:

1. Preheat oven to 350°F.  Melt 2 TBS of the butter and cool slightly.  Add 1/2 tsp vanilla to melted butter.  In a medium bowl, whisk together the 1/3 c. flour, 1/4 c. sugar, and 1/4 c. of the coconut.  Add the melted butter mixture and combine well.  Transfer mixture to freezer for half an hour to set.
2. Soften the remaining 4 TBS of butter, and mix with the confectioner’s sugar until smooth and creamy.  Beat in the egg yolks one at a time, until incorporated, and then add the lemon extract and remaining 3/4 c. of coconut.  Set aside.  In a large bowl, toss blueberries, lemon juice, sugar, and cornstarch, and let sit 5 minutes.
3. While berries are macerating, roll out chilled dough on a floured counter into a 10-inch circle about 1/8 inch thick.  Roll the dough loosely over the rolling pin to transfer to the 9-inch pie tin, and drape over the tin.  Press the crust into the bottom and edges of the pan, then use a knife to cut the excess from the rim.  Roll together the scraps and freeze for a later pie.
4. Spread the coconut filling evenly across the bottom of the pie.  Top with the blueberries and their juices.  Remove the topping from the freezer and use a fork to break it into small pieces.  Scatter these pieces over the top of the pie.  Bake the pie for 40-45 minutes, until crust and topping is golden-brown and berries are bubbling.

The post Good ol’ Blueberry-and-Coconut Pie appeared first on Katie at the Kitchen Door.

I also did not have the foresight to buy things like canned soup, jello, and gatorade, which mothers seem to produce magically upon the first signs of flu.  And the grocery store is dauntingly far away from my bed.  I did, however, happen to have chicken and chickpeas in my freezer, coconut milk, canned tomatoes, and lots of root vegetables in my fridge.  This prompted me to decide that chicken curry is the perfect dish for someone sick and without a mother in the same state for the following reasons: it takes 20 minutes to put together, which is exactly the amount of energy I have, it involves one pan, which is only one more pan than I want to wash (maybe my roommate will do it…), the heat is good for clearing your head, and you can load it up with potatoes, tomatoes, carrots, and other vitamin C rich veggies that might be lying around your vegetable bin.  Also, on the off chance that I make it to class tomorrow, this totally solves the problem of lunch.

I originally found this recipe on AllRecipes but have ended up adding twice as many ingredients as are in the original recipe, and taking out half the things that were in the original recipe.  So I don’t really think it’s the same recipe anymore.  It’s also not authentic in the slightest, nor does it have particularly complex flavors, but it is easy, cheap, and delicious.

Coconut Chicken Curry

(makes 4 dinner sized servings)

• 2-3 boneless skinless chicken breasts, cubed
• 2 T olive oil
• 1/2 medium onion, diced
• 2-3 T curry powder
• 2 cloves garlic, diced
• 1 can (14 oz.) diced tomatoes
• 1 can coconut milk
• 2 carrots, thinly sliced
• 1 yukon gold potato, diced
• 1 c chickpeas, canned or pre-cooked
• 3 T sugar (optional)
• salt, pepper to taste

1. Heat the oil in a large skillet or dutch oven over medium heat.  Add curry powder and sautee 1 to 2 minutes.  Then add onions, and sautee 3-5 minutes, until beginning to soften.
2. Add chicken strips and garlic to curry-onion mixture and cook for 5-8 minutes, until chicken is just cooked through (it will continue cooking in the tomato and coconut juices; overcooking at this stage will make it very tough).
3. Add coconut milk (don’t forget to shake before opening!), tomatoes, carrots, potatoes, and chickpeas.  Simmer, covered, until potatoes and carrots are cooked through, about 30 minutes, stirring occasionally to prevent bottom from burning.  Season with salt, pepper, and sugar if desired.  Serve over rice.

*Some notes:

1. I hate chopping garlic because it makes your hand smell for days.  Literally.  So I almost always use crushed or minced garlic and plop 1 teaspoon of it into whatever I’m cooking for each clove of garlic called for.  Feel free to do this.
2. This is just a story about Corelle dishware.  So the second half of my onion was sitting quietly in one of my new Corelle bowls, when it inexplicably jumped off the counter.  Eyes squeezed shut in anticipation of shattered dish everywhere (exactly what you do not want when 19 of your 20 minutes of energy have already been used), I waited for the sound of cracking.  But there was none.  Opening my eyes, I saw onion pieces all over the floor, but the dish was not so much as chipped.  Kudos, Corelle.

The post Chicken Curry for the Slowly Dying appeared first on Katie at the Kitchen Door.