Every month, I feature a literature-related recipe in my newsletter. You can find them all here. Enjoy!
Emily Dickinson’s Coconut Cake
Emily Dickinson inspires this month’s recipe. Her poem, “The things that never can come back, are several” was written on the back of a recipe for a Cocoanut (Dickinson’s spelling) Cake. Dickinson was said to be a prolific baker, and the three yellow pages containing the lines from the poem and the recipe are part of the Amherst College digital collection.
The recipe itself is simple, almost too simple. It doesn’t contain any instructions.
1 pound sugar
1/2 pound flour
1/2 pound butter
6 eggs
1 grated coconut
So here’s a delicious version adapted from Sally’s Baking Addiction.
Cake Ingredients
- 2.5 cups (285g) sifted cake flour
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 3/4 cup softened salted butter
- 1.5 cups (330g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream
- 2 teaspoons vanilla extract
- 1 cup (240ml) canned coconut milk
- 1 cup (80g) sweetened shredded coconut
Coconut Buttercream
- 1 ½ cups (339 g) unsalted butter, softened
- 5 cups (600 g) confectioners’ sugar
- ⅛ teaspoon salt
- 6 tablespoons canned unsweetened coconut milk, or coconut cream (use slightly less if using coconut cream)
Instructions
- Preheat oven to 350°F (177°C). Grease 3 round cake pans and line with parchment paper, then grease the parchment paper.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Beat in the egg whites until combined, then add the sour cream and vanilla extract. Beat until combined. Mixture will look lumpy. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat until combined, then add half the shredded coconut.
- Pour batter evenly into cake pans. Bake for around 21-23 minutes and test by inserting a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy and smooth, about 2 minutes. Add remaining ingredients with the mixer running on low. Increase to high speed and beat for 3 minutes.
- Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Sprinkle with remaining shredded coconut.
Oranges and Ann Patchett There’s something about Ann Patchett and oranges and I’m all for it. In the wonderful book Commonwealth, Patchett’s story kicks off at a party, in a kitchen, on a hot day. The guests are drinking gin and orange juice. The syrupy slow-motion of couples dancing in the heat, drinking until they make questionable decisions and the vision of bright oranges dripping with juice sets the tone for the entire book. But the oranges roll forth! Patchett won the Orange Prize for her novel Bel Canto. The Orange Prize has since been renamed the Women’s Prize for Fiction and I must say I like that a lot better. It’s one of the most prestigious literary prizes given in the UK. In honor of oranges and Ann Patchett, I bring you the Orange Blossom cocktail – it made its debut during prohibition, which makes it a keeper in my book. Enjoy! INGREDIENTS 4 oz orange juice 2 oz gin Dash of Patron Citronge Dash of grenadine Healthy squeeze of lime juice Put all ingredients into a cocktail shaker with ice. Shake until chilled, strain and sip! |
Cookies via Little Women This recipe for Holiday Crinkle Cookies is in honor of Louisa May Alcott, who wrote one of the most iconic holiday scenes in the history of holiday scenes in Little Women. Not sure if the March sisters served crinkle cookies, but I think they’d approve. Match these with coffee, tea, or your fave holiday nog. March Sisters Crinkle Cookies (adapted from sallysbakingaddiction.com) Ingredients 1 cup (125g) all-purpose flour 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 1 stick (1/2 cup; 115g) unsalted butter, softened 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup (180g) semi-sweet chocolate chips For Rolling3 Tablespoons (35g) granulated sugar 1 cup (120g) confectioners’ sugar Instructions Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and creamed, about 2 minutes. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. Cover tightly and chill for at least 2 hours and up to 3 days. Remove cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Scoop and roll balls of dough, a heaping Tablespoon each. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets. Bake the cookies for 11-12 minutes. Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack. |
French 75, thank you Djuna Barnes
Take a page out of Djuna Barnes’s book and make yourself a French 75, which was named after the 75-millimeter howitzer, used in France. Barnes, who was an early 20th Century American poet, playwright, artist, and journalist, spent ten years in Paris as a writer for McCall’s, before roaming through England and Africa and writing novels. In honor of her years in France, voila, the French 75.
This recipe is courtesy of Hemingway and Bailey’s Bartending Guide to Great American Writers.
Ingredients
- 2 ounces of gin
- 3/4 ounce of lemon juice
- 3/4 ounce of simple syrup
- champagne
- lemon twist
Instructions
- Pour gin, lemon juice, and simple syrup into a cocktail shaker with ice and shake.
- Strain into a short glass with ice cubes.
- Top with champagne. Garnish with lemon twist.
Steven King’s Pumpkin Spiced Nuts
The pumpkin love is in honor of Steven King, who wrote some of the scariest, Halloweeniest stories I’ve ever read and I could not be more grateful for his plethora of spine-tingling words and images.
Salty Sweet Pumpkin Spice Nuts (courtesy of turniptheoven.com)
Ingredients
- 4 cups whole, raw nuts I used almonds, pecans, and cashews
- 1 large egg white
- 1/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 teaspoons flaky sea salt or Kosher salt
- 1/4 teaspoon maple extract (or 1/2 teaspoon vanilla extract)
- 1/8-1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 350°F. Spread the nuts on a parchment-lined baking sheet and toast until fragrant, about 8 minutes. Let them cool completely. (Leave the oven on.)
- In a medium bowl, whisk the egg white and 1 teaspoon of water until very frothy. Add the granulated sugar, brown sugar, pumpkin pie spice, salt, maple or vanilla extract, and cayenne pepper. Add the nuts and toss to coat evenly.
- With a slotted spoon, transfer the nuts back to the parchment-lined baking sheet, discarding any extra egg white mixture in the bowl. Roast until the nuts are toasted and fragrant and almost completely dry to the touch, 15 to 20 minutes. (The nuts will continue to crisp as they cool.) Once the nuts are cool, break up any large clumps. Transfer to an airtight container and store at room temperature for up to two weeks.
Nora Ephron’s Blueberry Pie |
INGREDIENTS:
2 pie crusts (I use store-bought crusts but I thaw them and mold into a pie plate)
6 cups (890g) fresh blueberries
2/3 cup (135g) granulated sugar
1/4 cup (28g) cornstarch
1/4 teaspoon ground cinnamon
1 Tablespoon (15ml) lemon juice
1 Tablespoon (15g) salted butter, chopped
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk to brush on top
Preheat oven to 400 degrees F
Press the thawed pie dough into a pie plate. Save the second crust for the top.
Mix blueberries, sugar, cornstarch, cinnamon, and lemon juice–then spoon into pie plate. Dot with chopped butter.
Slice shapes from the second crust using a cookie cutter and place them over the filling. Brush with egg/milk wash.
Bake pie on top of a baking sheet for 20 minutes, then reduce heat to 350 degrees F and bake for another 30 minutes. If top crusts are browning too quickly, make a tent of foil and place it on top.
Let the pie cool, then throw it at the nearest bad boyfriend. Or eat it 🙂
Agatha Christie’s Blood Orange Margarita |
This one is in honor of Agatha Christie, who was not afraid of a little murder and all kinds of suspicious behavior in her books. I think she just might have liked a blood orange margarita. I know I sure do. Blood Orange Margarita. Ingredients 2 ounces silver/blanco tequila 2 ounces fresh blood orange juice (about 1 large orange) 1 ounce fresh lime juice (about 1 lime) 1 teaspoon simple syrup, to taste Salt and brown sugar for the rim (or use all salt) 2 teaspoons kosher sea salt 1 teaspoon brown sugar Lime wedges Steps: Add all ingredients into a shaker and dry-shake (no ice). Add ice and shake again. Rub lime juice on rim of glass, dip in salt and sugar. Strain margarita into glass. Serve this early Fall drink with tortilla chips, hot salsa and olives. Cheers! |
CINNAMON CRISPS recipe, adapted from Bakerish
INGREDIENTS:
- puff pastry
- butter – melted
- cinnamon and sugar – mix together
- Roll out your puff pastry into about a 12″x10″ rectangle.
- Brush entire surface with butter.
- Sprinkle entire surface with the cinnamon sugar mixture.
- Fold the pastry in half the short way and roll out slightly to press it together.
- Brush with more butter covering entire surface.
- Sprinkle with more cinnamon sugar covering the whole surface.
- Using a pizza cutter or knife, cut into 1 inch strips.
- Twist strips as tightly as you can.
- Place on baking sheet lined with parchment paper. Bake at 400 degrees F for 20 minutes or until golden and crispy. Remove to wire rack and cool.
Dorothy Parker’s Whiskey Sour |
This one is in honor of fabulous writer Dorothy Parker who famously said, “I wish I could drink like a lady. I can take one or two at the most. Three and I’m under the table. Four and I’m under the host.” The poet-author-critic was a fan of the Whiskey Sour, so please raise a toast to her when you make yours.Ingredients2 ounces bourbon3/4 ounce fresh lemon juice1/2 ounce simple syrup1/2 ounce egg white (optional)Garnish: Angostura bittersStepsAdd all ingredients into a shaker and dry-shake (no ice).Add ice and shake again.Strain into a coupe glass.Garnish with 3 or 4 drops of Angostura bitters.* Courtesy of Liquor.com Serve this end of summer treat with a generous bowl of pretzels, a hunk of cheese and some dried fruit. Sounds like Friday to me. |
MARY’S WIMBLEDON CAKE (when tennis is afoot)
INGREDIENTS:
3 large eggs, separated
100g (4oz) caster sugar
Grated rind and juice of 1 orange
75g (3oz) semolina
For the filling and topping:
100g (4oz) strawberries
1 passion fruit
150ml (¼ pint) whipping or double cream, whipped
Icing sugar, to finish
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm (8in) deep round cake tin then line the base with baking parchment.
2. Measure the egg yolks, sugar, grated orange rind and juice and the semolina into a bowl and beat until thoroughly blended. In a separate clean bowl, whisk the egg whites until they are stiff but not dry, then gently fold into the orange and semolina mixture. Turn into the prepared tin.
3. Bake in the pre-heated oven for about 30-35 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
4. Reserve a few strawberries to decorate the top of the cake, then slice the remainder. Halve the passion fruit and scoop out the pulp.
5. To fill the cake, cut it in half horizontally and sandwich the slices together with the sliced strawberries, passion fruit pulp and whipped cream. Just before serving, decorate with the reserved strawberries, sliced or left whole, and sieve some icing sugar over the top.