Laurie Colwins Black Cake Recipes

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

Laurie Colwin's Baked Mustard Chicken image

This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)

Provided by The New York Times

Categories dinner, easy, weekday, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces

Steps:

Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams

LAURIE COLWIN'S GINGERBREAD

Laurie Colwin's Gingerbread image

The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)

Provided by The New York Times

Categories dessert

Time 45m

Yield One 9-inch cake

Number Of Ingredients 12

Ingredients

4 ounces (1 stick) unsalted butter, additional for buttering pan
1/2 cup light or dark brown sugar
1/2 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 tablespoons ground ginger, or to taste
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 teaspoons lemon brandy or vanilla extract (see note)
1/2 cup buttermilk (or milk with a little plain yogurt beaten into it)

Steps:

Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.

LAURIE COLWIN'S NUTMEG CAKE

Laurie Colwin's Nutmeg Cake image

Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html

Provided by Dona England

Categories Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cold butter
2 cups all-purpose flour
2 cups firmly packed dark brown sugar
4 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 cup yogurt
1 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

Butter the sides only of a 10-inch springform pan.
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
Add the spices to the remaining dry ingredients.
Mix well.
In a small bowl stir the egg and yogurt together to mix well.
With a wooden spoon, stir the wet mixture into the dry mixture.
Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
Spread this batter over the mixture that was pressed into the bottom of the pan.
With a rubber spatula smooth the top of the batter.
Scatter the walnuts on top.
Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
Cool in the pan, on a rack, for 5 minutes.
Then slide a knife around the edge of the cake to be sure it's not stuck.
Remove the sides of the pan and cool cake completely.

Nutrition Facts : Calories 404.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 48.7, Sodium 227.6, Carbohydrate 64.6, Fiber 1.4, Sugar 44, Protein 5.1

More about "laurie colwins black cake recipes"

LAURIE COLWIN'S GINGERBREAD CAKE RECIPES - FOOD52

Web Dec 23, 2016 Cake # 5: Damp Gingerbread ( More Home Cooking) There's no way around it: The name is unfortunate to be sure. Try and …
From food52.com
Author Lindsay-Jean Hard
Estimated Reading Time 8 mins

See details

LAURIE COLWIN’S BLACK CAKE. NEW MUSIC FROM THE …

Web Dec 13, 2015 The recipe was in an issue of Gourmet magazine where Ms. Colwin waxed poetic about the black cake she had eaten in Jamaica. …
From isinginthekitchen.com
Estimated Reading Time 5 mins

See details

LOVE FRUITCAKE? START YOUR FRUIT MIX NOW | THE KITCHN

Web Sep 19, 2011 But one recipe has always held out a promise to me of the ultimate fruitcake: Writer Laurie Colwin’s recipe for Black Cake, given to her by a friend from the West …
From thekitchn.com

See details

37 LAURIE COLWIN'S RECIPES IDEAS - PINTEREST

Web Jan 7, 2014 - Wonderful recipes by the late writer Laurie Colwin. I loved her fiction, essays, and recipes. . See more ideas about laurie colwin, laurie, recipes.
From pinterest.com

See details

THE GIFTS OF TIME AND BLACK CAKE | SAVEUR

Web Dec 3, 2009 The story of black cake is part of the last chapter in Colwin's well-loved collection of stories, Home Cooking (Harper, 2000). It is a West Indian fruitcake, and …
From saveur.com

See details

ROSEMARY WALNUTS, MY FAVORITE LAURIE COLWIN RECIPE

Web Apr 4, 2014 Adapted from Rosalea Murphy and Laurie Colwin. Melt 2 tablespoons unsalted butter in a small pan over low heat and stir in 1 tablespoon minced fresh …
From epicurious.com

See details

LAURIE COLWIN - WIKIPEDIA

Web Laurie Colwin (June 14, 1944 – October 24, 1992) was an American writer who wrote five novels, three collections of short stories and two volumes of essays and recipes. [1] She …
From en.wikipedia.org

See details

THE 36-YEAR-OLD GINGERBREAD RECIPE THAT’S THE EASIEST …

Web Dec 17, 2023 Cream the softened butter with the brown sugar until foamy before adding the cane syrup and to incorporate your eggs. Add flour, baking soda, ginger, cinnamon, …
From deleciousfood.com

See details

BLACK CAKE - BOYS OF COOKING

Web When The New York Times published an article and recipe about Black Cake, I was inspired. From there, I made some adaptations. Makes 2 9-inch cakes, 24 servings At …
From boysofcooking.com

See details

BEST BLACK CAKE RECIPE - HOW TO MAKE CARIBBEAN …

Web Dec 19, 2018 1 pound pitted prunes 1 pound raisins 1 pound dried currants 1 pound dried cherries, deseeded 4 ounces mixed dried citrus peel 2 cups cherry brandy (Manischewitz Concord Grape Wine is an apt substitute) 1 …
From food52.com

See details

BLACK CAKE (TRADITIONAL CAKE FROM SAINT VINCENT) - BIGOVEN

Web Recipe Photos Nutrition INGREDIENTS 1 lb prune s ; Pitted, minced 6 lg Egg whites ; at room temperature 10 lg Eggs 2 tb fresh lemon juice ; Strained 1 lb Dark raisons ; minced …
From bigoven.com

See details

THE BEST BLACK CAKE, A WEST INDIAN DELIGHT, STARTS AT HOME

Web Nov 24, 2023 Many prefer to buy the cake from an experienced baker, rather than make it themselves, as the ingredients required — currants, raisins, candied cherries, citron and …
From nytimes.com

See details

LAURIE COLWIN'S BLACK CAKE RECIPE. MINE IS COMING...

Web #1 · Feb 27, 2019 I've been baking Laurie Colwin's Caribbean Black cake recipe. If you've never tried this, you need to immediately. It's the greatest contribution that West Indian …
From cheftalk.com

See details

HOME COOKING WITH LAURIE COLWIN - RECIPES FROM …

Web Laurie Colwin’s Baked Mustard Chicken. The New York Times, Laurie Colwin. About 2 hours 15 minutes. Easy.
From cooking.nytimes.com

See details

LAURIE COLWIN: A CONFIDANTE IN THE KITCHEN - THE NEW YORK TIMES

Web April 1, 2014 Emily Gould stood in an Upper West Side kitchen on a Saturday evening and gazed into a crumb-encrusted pan full of creamed spinach. “It kind of suffered on the …
From nytimes.com

See details

LAURIE COLWIN’S RECIPE FOR BEING YOURSELF IN THE KITCHEN

Web October 11, 2021 Colwin embraced the experimental, and even failures could be “triumphant.” Photographs courtesy RF Jurjevics In “Home Cooking,” a collection of …
From newyorker.com

See details

HOW TO MAKE CARIBBEAN BLACK CAKE – RECIPE - THE GUARDIAN

Web Dec 19, 2023 5 Start the cake batter. Put the flour, salt, baking powder and ground spices in a bowl, whisk to combine, then set aside. In another bowl, beat the butter in a stand …
From theguardian.com

See details

THE TIPSY BAKER: LAURIE COLWIN'S NUTMEG CAKE

Web A bit unorthodox in a cake, but having eaten it I wonder why more cakes don't have buttery, sugary crusts. You can find the recipe here. For the record, I left out the cloves and …
From tipsybaker.com

See details

BLACK FRUITCAKE - DAVID LEBOVITZ

Web Dec 3, 2020 Course Dessert Servings 10 Servings For the dried fruit 1/2 cup (50g) dried unsweetened (sweet or sour) cherries 1/3 cup (90g) prunes, pitted and diced
From davidlebovitz.com

See details

IS THIS THE EASIEST CAKE EVER? | THE KITCHN

Web Feb 27, 2009 Last week, we spotted something called a Nantucket Cranberry Pie over at the blog Cooking Books. It’s a recipe from Laurie Colwin, and it involves so few …
From thekitchn.com

See details

LAURIE COLWIN BLACK CAKE RECIPES

Web Preheat the oven to 350 degrees F. In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into …
From tfrecipes.com

See details