Tag Archives: coconut

Thai Coconut Curry Turkey Soup

23 Feb

I overcooked the shit out of a turkey a couple of months ago.

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My apologizes for the flagrant profanity in the very first sentence of this post, but I feel that it is absolutely  necessary based on how dried out that damn turkey was. It was inedible in its current form. Really, really terrible. The worst I’ve ever had.

Have I mentioned that I worked at the Butterball Turkey Talk Line this year, and that I helped  hundreds  and hundreds of people  successfully cook their birds? The irony is not lost on me. This overcooked-is-an-understatement turkey happened well after the Turkey Talk Line closed for the season.

Now, I’ve cooked plenty of crispy-skinned, juicy turkeys in my past. In my own defense, I was using a meat thermometer that had somehow gotten waaaaaaay out of calibration. But I didn’t know that until it was way too late. And once a turkey is overdone, it’s overdone. And it’s all downhill from there. The USDA, Butterball, and anyone who understands food science agree that white meat is done at 165°F.

By the time I realized what was happening and checked the turkey with an alternate thermometer, the breast meat was registering north of 190°F. Nasty.

We choked down a couple of dry slices (aided by a lot of wine to help it go down), turned the carcass into turkey stock, and shoved the rest of the jerky meat into the back of the freezer. I couldn’t bear to throw it all away. What a waste that would be.

It’s been taking up space for a while, now, so today I decided to do something about it. I figured the only palatable way to use up this meat would be in soup form, since the broth would cover up the dryness. I love the flavors of a coconut curry soup, which is awesome with chicken or shrimp. As it turns out, it’s also excellent with turkey, even if it’s dryer than melba toast. Of course, it would be even more slurp-able with perfectly cooked turkey. 165°F in the breast and 180°F in the thigh – temperatures to live by!

And for the love of good-eating, check your meat thermometer before you start cooking to make sure that it’s accurate. It’s easy to do. Place the probe in boiling water. It should read 212°F, but if it is higher or lower, you can adjust your readings accordingly.

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Thai Coconut Curry Turkey Soup

This soup is delicious with turkey stock and turkey meat, but if you have chicken meat and chicken stock on hand, that will also work well. Substitute vegetable stock and shrimp for a vegetarian version.

1 red bell pepper, seeded and diced
1 onion, diced
1 carrot, peeled and diced
1 tablespoon canola  oil
3 tablespoons red curry paste
2 cloves garlic, thinly sliced
2 tablespoons fresh grated ginger
4 cups turkey stock
1 can (14 oz.) light coconut milk
2-3 tablespoons fish sauce
2 tablespoons brown sugar
2-3 teaspoons Sriracha sauce (or more if you’re a thrill-seeker)
2 cups finely shredded cooked turkey (leftovers work great)
7 oz. rice noodles
juice of a lime
For color and crunch: thinly sliced sugar snap peas, green onions and radishes, fresh cilantro, and lime wedges

In a large pot, saute the red pepper, carrot, and onion with canola oil over medium heat, stirring occasionally, until the onions are translucent. Add the curry paste, sliced garlic, and ginger and continue stirring until fragrant, 1-2 minutes.

Add the turkey stock, coconut milk, fish sauce, brown sugar, and Sriracha and stir until well combined. Adjust flavor by adding additional fish sauce for saltiness and Sriracha for heat. Bring to a boil. Reduce the heat, add the cooked turkey and lime juice, and simmer.

While the soup is simmering, cook and drain the rice noodles according to the package directions.*

Pile about 1/2 cup of cooked noodles into the bottom of a bowl. Ladle soup over the top of the noodles. Sprinkle with sliced sugar snap peas, green onions, radishes, and fresh cilantro. Serve with lime wedges.

Makes about 6 servings.

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*If you plan to serve all of the soup at once, feel free to throw the rice noodles directly into the soup pot to cook. If you will be saving some of the soup for later, make the noodles as instructed above, and refrigerate them separately from the soup so that they don’t get mushy.

 

Coconut Macaroons

18 Dec

Coconut, particularly of the sweetened and flaked variety, is an all-or-nothing flavor. Either you love it, or you loathe it. Me? I fall hard into the “love it” camp. Next time you open up a fresh bag of shredded coconut, take a walloping teaspoon’s worth (see what I did there?) and place it between your gums and lower lip, Skoal style. Let it hang out there until you’ve sucked all of the sugar and taste out of it. Just a pinch gives you long lasting flavor, without the repulsive spitting or chance of mouth cancer!

Several years back, I worked at a bakery that made tiny coconut macaroons at the holidays. Still warm out of the oven, they were like crack to me, somehow chewy and dissolving at the same time. If that bakery had a dollar for every mini coconut mac that ended up in my mouth…they’d have a lot more dollars. And that is what is known in the industry as “shrinkage.” See how I’ve left the name of this bakery out of this post? That’s because I probably owe them some cash.

Coconut Macacoons with Dark Chocolate Drizzle

Coconut Macacoons with Dark Chocolate Drizzle

Once in a while, when I have a spare egg white kicking it in the fridge, I make up a batch of coconut macaroons. They’re deceptively simple little confections, requiring only a few ingredients, all of which are pantry staples, minus the coconut. You don’t even need to bust out your stand mixer for these. And hey – if you make them for a party like I did, and most of your guests end up in the “loathe it” camp, you get to snack on the the macs for days. Win!

Coconut Macaroons

3 large egg whites
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 bag (14 oz.) sweetened shredded coconut
1 oz. dark chocolate, melted

Preheat your oven to 325° F. Line 3  baking sheets with parchment paper.

Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until foamy and well combined, and the sugar is nearly dissolved. Fold in the coconut, making sure that it is evenly moistened.

Drop rounded tablespoons about 1 inch apart  onto  the parchment-lined sheets. A small cookie or ice cream scoop works great for this, and makes perfectly rounded mounds.. Using a small ice cream scoop, drop the batter in mounds.. Bake the macaroons 1 or 2 pans a time for 15 to 20 minutes, or until macaroons are slightly golden. If you bake more than 1 pan at a time, rotate them halfway through for more even baking. For a toastier coconut flavor and a more golden appearance overall (like mine), add an additional 1-2 minutes to the bake time. Cool the macaroons completely and drizzle with melted dark chocolate.

Makes about 3-½ dozen mini macroons.

Tropical Honeymoon Cupcakes

8 Sep
Coconut Cupcakes with Orange Cream Cheese Icing

Tropical Honeymoon Cupcakes

Ever since our episode of Cupcake Wars aired, people have been asking me for cupcake recipes. Someone on Twitter asked me for the BEST cupcake recipe. That’s a hard one! If your favorite cake is chocolate, but my favorite cake is lemon, then my BEST cupcake recipe is going to differ from yours.

I can confidently say that our recipe for Honeymoon Cupcakes that Milette and I did on Cupcake Wars uses the best coconut cake I have ever tasted. The recipe is unique because it incorporates cream of coconut (the stuff that you use to make pina coladas), sweetened shredded coconut, and coconut flavoring together for a super robust, tropical flavor. Coconut extracts are not all created equal. The imitation stuff you’ll find in the red-labeled bottles tastes just like tanning lotion smells, and that’s just downright nasty. I like Frontier Coconut Flavor. It’s all-natural, so it tastes natural. You can buy it directly from Frontier or at Whole Foods.

We filled the coconut cupcakes with a homemade mango curd, which is easily made with a thick natural mango juice, like Naked Juice Mighty Mango. Top it all off with a tangy cream cheese icing flavored with orange zest and a piece of fresh pineapple for an overall flavor that will transport you on an island vacation…well, not literally, but you get what I’m saying!

Here’s the recipe. You can also get a sweet, printable version at FoodNetwork.com.

Tropical Honeymoon Cupcakes

©Beth Somers, 2012

Coconut Cupcakes

1 egg + 2 egg whites, lightly beaten
1/2 cup cream of coconut (Cook’s note: Stir cream of coconut before measuring it, as it tends to settle as it sits)
1/4 cup water
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup sweetened shredded coconut, coarsely ground in food processor
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened and cut into tablespoons

Preheat oven to 350 degrees F. Line muffin pans with baking cups.

In a large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut extract, and vanilla extract until well combined.

In a large bowl, mix flour, ground coconut, sugar, baking powder, and salt with electric mixer on low speed until combined, about 15 seconds. Add butter 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and the largest chunks of butter are about ¼ in. in diameter, about 2 minutes.

Stop the mixer and add half of the liquid mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until light and fluffy, about 45 seconds. With the mixer still running, slowly stream in the remaining liquid. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for an additional 30 seconds.

Fill baking cups 2/3 full with cake batter. Bake 19-22 minutes, or until a toothpick inserted in centers of cupcakes comes out clean. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting.

Mango Filling

2 egg yolks
1 tablespoon +1 teaspoon corn starch
1-1/4 cups thick mango juice, divided
1 tablespoon granulated sugar
Pinch kosher salt

In a small bowl, whisk together  egg yolks, cornstarch, and 1/4 cup of mango juice until smooth. In a saucepan, combine remaining mango juice, sugar, and salt. Cook over medium-high heat until boiling. Slowly stream half of the hot liquid into the egg yolks, whisking constantly. Add egg yolk mixture back into the saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through a fine mesh sieve. Cool before filling cupcakes.

Orange Cream Cheese Icing

1 package (8 ounces) cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
2-3 cups confectioners’ sugar
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract

In a large bowl, beat the cream cheese and butter at medium speed with an electric mixer until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down the bottom and sides of the bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.

Makes 13 Cupcakes

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