Due to circumstances in today’s crazy world, Tricia and I find ourselves confined to my house. She came to visit and we then learned of the “stay at home” orders in Pennsylvania, so she decided to stay ! Her hubby is manning the fort at home and helping us with grocery delivery service (in exchange for meal pick up :). Win win.
We decided to tackle this week’s recipe together and considering the size of the cake, I’m glad we did.
With the exception of the coconut, we had all the ingredients on hand. However, rather than using coconut oil, we went with the extra stick of butter.
The cake was perfectly baked at 75 minutes and looked incredible coming out of the oven. After resting the cake for about 5 minutes, thankfully, it came away easily from the pan.
I toasted some additional coconut in a frying pan for the icing, and Tricia blended the milk and confectioners sugar to a great consistency.
It all turned out well, looked great, and was absolutely delicious.
One of the things I love about cooking through Dorie’s cookbooks is that you experience many new and unfamiliar ingredients. This week’s recipe of ginger fried rice is a perfect example, using ponzu sauce and gochujang. Mixing these two ingredients with a little honey into a sauce and adding it to the cooked vegetables gives it such a delicious finish to the recipe.
I used a mixture of vegetables, (baby bok choy, thinly sliced carrots, and a combination of small baby greens) adding half the vegetables to a hot pan and charring them for color and flavor. Using leftover cooked rice, you add that to the vegetables and stir until the rice is hot, then the rest of the vegetables are added. At this point the ponzu sauce is added and any add-ins that you plan to use, such as cooked chicken, shrimp, pork, etc. Since I had some cooked shrimp, I added that to the mix and let it all cook until hot.
This was an absolutely delightful and delicious recipe with a new twist on fried rice and I will definitely be preparing this recipe again.