Southern – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 12 Jul 2021 09:58:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Southern – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Coconut Cake with Coconut-Rum Pastry Cream and Vanilla Cream Cheese Buttercream http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/#respond Tue, 27 Apr 2021 19:53:02 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3792 Quintessentially Southern, everything coconut. An American classic perfect for any occasion where only extra special will do.

Creating a buttercream retaining wall for pastry cream cake filling.
Coconut Cake with Coconut-Rum Pastry Cream & Vanilla Cream Cheese Buttercream
Three layers of super-moist coconut sponge, layered with coconut rum crème pâtissière, vanilla cream cheese buttercream, glittered in sweetened flake coconut.
Servings12 slices
Prep Time1 hour
Cook Time30 mins
Passive Time6 hours
Ingredients
Coconut Cake
Coconut-Rum Pastry Cream (Easy Method)
Vanilla Cream Cheese Buttercream
Instructions
Prepare Coconut Cake
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, sift together, cake flour and baking soda.
  4. Whisk in bakers sugar and kosher salt. Set aside.
  5. Fit stand mixer with the paddle attachment, and mix flour mixture and softened butter on LOW speed for 45 seconds, or until mixture resembles wet sand.
  6. With the mixture on LOW, add buttermilk and coconut milk, mix 1-1/2 minutes, scrapping the bottom and sides of the bowl with a rubber spatula halfway through, continue to mix until we’ll combined.
  7. Add egg whites, vanilla and coconut extracts to mixture, beat on MED-HIGH for 2 minutes, scraping the bottom and sides of the bowl with a rubber spatula after the first minute, continue until no lumps are visible.
  8. Remove bowl from stand mixer, with rubber spatula, mix in sweetened flaked coconut.
  9. Evenly distribute cake batter between the 3 greased and floured cake pans. Using a kitchen scale to weigh out the batter will insure even layers. (Mine usually weigh out to approximately 1lb and 6 grams each)
  10. Bake on the oven’s center rack for 25 minutes until evenly risen, golden brown, and a skewer comes out clean when inserted into the center of the cake.
  11. Allow cakes to cool in the pans for 15 minutes, then invert cakes from pans onto cooling racks, and allow to cool completely.
  12. Loosely individually wrap cake layers in plastic wrap, and refrigerate to chill. This can be done the day ahead.
Prepare the Coconut-Rum Pastry Cream
  1. In a medium size bowl, hand whisk egg yolks until foamy (about 30 seconds), set aside.
  2. In a saucepan, whisk together the packet of Coconut Pie Filling Mix, cornstarch, and whole milk until dissolved.
  3. Place over MED heat, and stir constantly for 12 or so minutes, until filling mixture has thickened and begins to bubble.
  4. Remove from heat.
  5. While whisking vigorously, add approximately 1 cup of the hot filling mixture to the yolks. This will “temper” the yolks, so they won’t scramble.
  6. Whisk in remaining hot filling mixture.
  7. Return mixture to the saucepan, and whisk constantly over MED heat for 2 minutes.
  8. Immediately remove from heat, pour mixture back into the bowl, mix in dark rum and butter, stir until butter has completely melted, set aside 5 minutes to cool.
  9. Stir mixture every 10 minutes, until it reaches room temperature.
  10. Place plastic wrap directly on to the Coconut-Rum pastry cream so a skin doesn’t form. Refrigerate 4 hours, or overnight to thicken completely.
Prepare the Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on MED-LOW speed until smooth (about 30 seconds), scraping the bottom & sides of the bowl with a rubber spatula.
  2. Stir in vanilla extract and heavy whipping cream. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here.) Beat on MED speed 1 minute, scrapping the bowl in between.
  3. With the mixer on LOW speed, gradually add confectioners sugar by heaping spoonfuls, mixing to incorporate after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to MED-HIGH, and beat until fluffy, 1-1/2 to 2 minutes.
  7. Cover with plastic wrap and set in a cool spot until ready to use.
Assemble Cake:
  1. Fit a pastry bag with a 5/8 inch round piping tip, fill with 1-1/2 cups buttercream, tighten opening by twisting to create pressure towards the tip.
  2. Center 1 chilled cake layer top down on to a 9-inch cardboard cake round; gently peel off parchment paper.
  3. Pipe a 5/8 inch border around the top circumference of the edge of the cake layer to create a parameter wall to hold in pastry cream.
  4. Top center with 1 cup of the coconut-rum pastry cream, and spread to the buttercream parameter with an offset spatula or dinner knife, spread from center-out to the edge of the buttercream.
  5. Repeat with second layer.
  6. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  7. Top cake with 1 cup of the buttercream, again, spreading from the center out.
  8. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  9. Refrigerate cake for 30 minutes to firm up buttercream.
  10. Repeat the previous 4 steps to add another layer of buttercream, refrigerating the cake for another 30 minutes to set the buttercream.
  11. Repeat icing the cake once more to create a sticky layer to adhere coconut.
  12. Place a large can on to a cookie sheet and place cake on top of the can.
  13. Gently press sweetened flaked coconut around the sides of the cake, pressing slightly to embed coconut into the sticky layer of buttercream. Allow excess coconut to fall on to cookie sheet. Dust top with coconut.
  14. Refrigerate cake 30 mins longer to set.
  15. Serves 12.
]]> http://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/feed/ 0 3792 3-Layer Carrot Cake with Cream Cheese Buttercream http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/#respond Sun, 28 Feb 2021 13:54:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3576 Arguably one of America’s favorite cakes. Wether as cupcakes, jelly rolls, one layer or 12, this American classic has become a global phenomenon, in an incarnation.
I’m delighted to share my decadent take on this beloved cake, and I hope it becomes your go to fir any occasion.

  • Grate 3 cups fresh carrots
  • The Carrot Cake Batter
  • Use a scale to weigh batter for even layers
  • Tap pans on the counter to release air bubbles
  • If a skewer or toothpick come out clean, it’s ready
  • Even rise
  • Cool in pans on a rack 15 minutes
  • Allow butter & cream cheese come to room temperature
  • Gradually add confectioners sugar
  • Whip buttercream until light & fluffy
  • Light & fluffy buttercream
  • Spread buttercream from the center out
  • Dollop buttercream in center
  • Grease, line, and flour sides
  • Ice the top
  • Smooth sides of cake
  • Smooth edges inward with offset spatula
  • The star tip for scalloped border
  • Thoroughly blend colour
  • Gently press finely chopped walnuts into sides
  • Use a toothpick to add colour concentrate
  • Carefully place cake on cake drum or cake stand
  • Add a scalloped border
  • Buttercream carrot roots
  • Hold the ‘leaf’ tip vertically
  • Pipe on carrot in a ‘ball’ shape
  • Start carrot top, wiggling out
  • The Carrot Cake

3-Layer Carrot Cake with Cream Cheese Buttercream
This show-stopper, is grand. A tall cake, moist & decadent, and packed with fruit, this classic is beyond incredible, and will quickly become a favorite when you want to impress. See ‘Notes’ below for cupcakes
Servings12-16 slices
Prep Time20 mins
Cook Time35 mins
Passive Time5 hrs
Ingredients
Carrot Cake Batter
Cream Cheese Buttercream
Decorating Tools
Instructions
To Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius). Position rack in the center of the oven.
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, baker’s sugar, baking soda, cinnamon, nutmeg, and salt. Mix until cinnamon is visibly disbursed throughout.
  4. Add brown sugar, mix until combined.
  5. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  6. Stir in vanilla extract, pineapple, shredded carrots, applesauce, chopped walnuts, and sultanas. Mix with on MED speed until well combined, use a rubber spatula to scrape the bottom & sides of the bowl in-between mixing.
  7. Divide batter into three 9-inch greased & floured cake pans.
  8. Bake on the center rack in a preheated 350 degrees oven (with fan) for 35 minutes, or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks 15 minutes.
  10. Remove from pans to wire racks, and cool completely, about 2 hours.
  11. Wrap cakes with plastic wrap and chill in refrigerator 1 hour to overnight.
To Prepare Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  2. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  3. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
To Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, top center with 1 cup of cream cheese buttercream, and other an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Repeat with second layer.
  3. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  4. Top with 1 cup of the buttercream, again, spreading from the center out.
  5. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  6. Press chopped walnuts into the sides of the cake to cover the sides.
  7. Fill piping bag fitted with a medium-sized star tip (I use the Wilton 1M tip) with 1-1/2 cups of cream cheese buttercream.
  8. Pipe a scallop border around the border on top of the cake, by holding the tip at a 45 degree angle on the surface of the cake, and gently squeezing the bag in an upwards motion, then down, releasing pressure, and pulling to a tip (tail), in a wave shape. Repeat around the border of the cake. Serves 12-16
Optional - To Make Buttercream ‘Carrot’ Decorations,
  1. In a small bowl, mix 2/3 cup buttercream with a very small amount of orange food colour, or equal amounts of red & yellow to achieve desired colour. Fill a pastry bag, fitted with a medium-small round tip (I use the Wilton 1A tip) with the orange buttercream.
  2. In another small bowl, mix 1/4 cup buttercream with a very small amount of ‘Kelly’ green food colour to achieve desired shade. Fill a pastry bag, fitted with a ‘leaf” tip (I use the Ateco 352 tip) with the green buttercream.
  3. Select on the top of the cake where you wish to pipe the carrots, I do six equally around the top, pointing towards the center. Pipe 12 or 16 if you prefer a carrot on each slice of cake.
  4. Holding the tip at a 45 degree angle against the inside of the scalloped border, gently squeeze piping bag to for a little ball, stop, press one more ball, release pressure, and pull into a point (tail) towards the center to creat a 1-1/2 inch baby carrot. Each little ball represents the ridges of an actual carrot. Repeat.
  5. For the ‘carrot top’, hold the green buttercream-filled pastry bag’s leaf tip at a 45 degree angle on the top of the bulbous end of the carrot, gently squeeze bag while pulling back towards the scalloped border in a ‘wiggling’ motion, releasing pressure and pulling out to a tip.
Recipe Notes

Cupcakes & Mini Cupcakes

This recipe makes 3 dozen (36) full-size cupcakes. Fill cupcake liners 1/4 inch from the top, bake 25 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the middle of a cupcake.

Mini Cupcakes

Mini Carrot 2” Cupcakes

Mini 2-inch White Gold-Lined Cupcake Liner

Makes 80 mini 2” cupcakes. I use these gold-lined mini cupcake liners (they are available in pink, sky blue, brown, and white - as pictured above). They are ridged, and stand on their own, without any need for mini cupcakes tins; simply fill them with cake batter 1/4 inch from the top, place on a baking sheet pan (takes two sheet pans, 40 each), and bake in at 350 degrees, for 18 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of a cupcake.

Recipe Variations & Substitutes

Golden raisins are a perfect substitute for sultanas.

Try chopped pecans instead of walnuts, or a combination of both!

Try adding 1/2 cup finely chopped candied ginger root to the batter to add a warm touch of spice.

]]> http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/feed/ 0 3576 Asiago Popovers http://aubreyabouttown.com/recipe/asiago-popovers/ http://aubreyabouttown.com/recipe/asiago-popovers/#respond Thu, 04 Jun 2020 04:44:24 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2546 Popovers should always be served right from the oven. Trust when I say, if your guests know that popovers are coming, (especially ones topped with Asiago cheese) just the anticipation will make for very polite guests! Lol!

Asiago Popovers
Try topping with finely minced cooked bacon with Asiago too!
Servings12/24 popovers
Prep Time5 mins
Cook Time25-30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a large bowl, sift together, all-purpose flour, baking powder, and salt.
  2. In a small saucepan on low heat, warm milk until just warm to the touch. Or microwave on HIGH for 90 seconds.
  3. In the bowl of a stand mixer, outfitted with the whisk attachment, on MED-HIGH, whisk eggs until fluffy, and pale in colour. About two minutes.
  4. Adjust mixer speed to low, add warm milk all-at-once.
  5. While whisking on low, gradually add flour mixture one cup at a time until combined. Increase speed to medium and continue to whisk for 1 minute to aerate batter.
  6. Transfer prepared popover batter to a 6-cup measuring cup or pitcher with a pour spout, cover with plastic wrap and let rest 1 hour.
  7. Preheat oven to 475 degrees.
  8. Generously spray 2 nonstick small 12-cup capacity (seen in photo) or 1 large 12-cup capacity nonstick popover tins with cooking spray, place on foil-lined baking sheets.
  9. Using the pour spout, fill each cup 3-quarters from the top. Sprinkle tops with grated Asiago cheese. Transfer to preheated (475 degrees).
  10. Bake 8 mins (15 if using large tin), lower oven temperature to 375 degrees and continue to bake 15-20 minutes (25-30 for large) until puffed and golden brown.
  11. Invert pans to release.
  12. Serve immediately with whipped butter & sea salt. Makes 24 small (shown in photo) or 1 dozen large.
]]> http://aubreyabouttown.com/recipe/asiago-popovers/feed/ 0 2546 Exquisitely Decedent: Hummingbird Cake http://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/ http://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/#respond Fri, 22 May 2020 08:33:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2377 This quintessential Southern classic is my absolute favorite cake. Packed with banana, pineapple, and toasted pecans, this cake is boss.

If Mae West was a Cake, she’d be this one right here; it’s indomitable, sultry & sweet, and the kind you say “I’ll just have a sliver…May I have another slice?!”.

– Aubrey Brewster

Weighing in at nearly 8 pounds, it’s a force to be reckoned with!

I’m so delighted to share this incredible recipe with you, and I hope you come to love it as I do. This one is from my heart.

Hummingbird Cake
This beyond decedent cake will quickly become a favorite.
Servings12 slices
Prep Time30 mins
Cook Time25 mins
Passive Time90 mins
Ingredients
Cake Batter
Vanilla Bean Cream Cheese Frosting
Instructions
Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius).
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  4. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  5. Stir in vanilla extract, pineapple, chopped bananas, and toasted chopped pecans.
  6. Divide batter into three 9-inch greased & floured cake pans.
  7. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 15 minutes.
  8. Remove from pans to wire racks, and cool completely, about 2 hours.
Prepare Vanilla Bean Cream Cheese Frosting:
  1. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth.
  2. Gradually add confectioners sugar, beating at low speed until blended after each addition.
  3. Stir in vanilla bean paste. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble the Hummingbird Cake
  1. Place 1 Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, spread top with 1-1/2 cups of the frosting.
  2. Repeat with second layer.
  3. Repeat and top with third layer, spreading frosting over top and sides of cake.
  4. Sprinkle finely chopped toasted pecans on top, 1-inch from the edge.
  5. Fill piping bag fitted with a star tip and fill with remaining frosting.
  6. Pipe a scallop border around the edge of the chopped pecans.
  7. Place the 12 toasted pecan halves on top of the scalloped border, denoting each slice.
  8. Alternatively, press toasted chopped pecans around sides of cake.
Recipe Notes

Alternatively, This recipe will also make a 1-layer 9”x13” cake, or 18 cupcakes. 

]]> http://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/feed/ 0 2377 Southern Pantry: Pimento Cheese http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/ http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/#respond Mon, 18 May 2020 10:59:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2302 An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).

Pimento Cheese
Servings20 servings
Prep Time10 mins
Ingredients
Instructions
  1. To the bowl of a food processor add ALL ingredients.
  2. Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
  3. Continue to process until smooth.
  4. Transfer to an airtight container, mason jar, or ceramic cheese crock.
  5. Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
  6. Serve with crackers or baguette slices.
]]> http://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/feed/ 0 2302 Summer Sides: Deviled Potato-Scallion Salad http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/ http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/#respond Fri, 15 May 2020 09:32:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2152

Deviled Potato-Scallion Salad
Servings12 servings
Prep Time30 mins
Cook Time20 mins
Passive Time2 hours
Ingredients
Salad Dressing
Instructions
  1. In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
  2. On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
  3. Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
  4. Strain well of excess water, allow to cool completely, transfer to a large bowl.
  5. Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
  6. Refrigerate until chilled (about 1 hour). Serve chilled.
Prepare Dressing & Dress Salad
  1. In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
  2. Pour dressing over chilled potato mixture, toss well to combine.
  3. Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled
]]> http://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/feed/ 0 2152