DAISY CAKE
Spring has sprung with this showstopper of a cake. The outside is a ring of cupcakes that little hands can grab, and the inside is cake reserved for the grown-ups to slice.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- For the cake: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 14 muffin cups with cupcake liners. Grease the bottom and sides of an 8-inch round cake pan.
- Prepare the cake batter according to the package instructions. Fill the prepared muffin cups halfway full with batter. Scrape the remaining batter (about 2 1/2 cups) into the prepared cake pan.
- Bake the cupcakes and cake, rotating the pans halfway through, until a toothpick inserted into the center of the cupcakes and cake comes out clean, 18 to 20 minutes for the cupcakes and 23 to 28 minutes for the cake. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: Meanwhile, combine the butter, confectioners' sugar, milk, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium-high and mix until smooth.
- Transfer 3 cups of the frosting to a large pastry bag fitted with a 1/4-inch plain round tip (number 803).
- Transfer 1 cup of the frosting to a small bowl and tint with the golden yellow gel food coloring. Scrape the yellow frosting into a small pastry bag fitted with a 3/8-inch plain round tip (number 804).
- Cover the remaining frosting (about 2 cups) with plastic and reserve for frosting the cake.
- To assemble: Place the cake layer upside down on an extra-large cutting board or platter (at least 18-by-14-inches). Arrange the cupcakes in their liners around the cake to create a daisy shape. Pipe a border of the white frosting along the edges of the daisy. Using a small offset spatula, spread the reserved white frosting evenly inside the border to frost the top of the cake and bring the cupcakes and cake together into one cake.
- Gently invert a small bowl (with a diameter of about 3 1/2-inches) in the center of the cake to lightly indent a circle. Remove the bowl. Using the indented circle as a guideline, pipe small dollops of the yellow frosting with peaks to fill in the circle.
- Pipe a border of white frosting along the edge of each petal to define their shapes. To serve, remove the cupcakes and slice the cake.
YELLOW RICE WITH CORN
Steps:
- Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
- Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
- Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.
- Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
YELLOW DAISY COCKTAIL
The favorite drink [and possibly invented by] Richard Willam Clark also known as Deadeye Dick. One time Custer Scout, Pony Express Rider, Deadwood Gulch stage coach guard, and hero of the Deadeye Dick Novels.
Provided by drhousespcatcher
Categories Beverages
Time 3m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Before shaking add a dash of Absinthe
- and then shake.
- Serve.
- Note:
- If you are European you can obtain Absinthe.
- If you aren't use a suitable sub.
Nutrition Facts : Calories 195, Sodium 1.5
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- Asian Pears. Asian pears, also known as the Japanese pear, Korean pear, Taiwan pear and more, are an apple like fruit but with an aromatic and sweet tart flavor.
- Banana. Forget the phrase “an apple a day” – bananas are what the doctor ordered to keep your body in top health. This family favorite is a curvy yellow fruit from the flowering tropical plant of the Musaceae family, which can provide you with your daily supply of vitamins and minerals.
- Butter. Butter must be one of your best friends if you love baking, and this rich dairy ingredient gives every food that savory taste. Butter is made out of the fat and protein components of milk or cream.
- Cheese. Another yellow-colored dairy product on the list, cheese must be one of the widely used products in cooking worldwide. It is made by coagulating the protein casein from cow, buffalo, goat or sheep milk.
- Chrysanthemum Flower Tea. Chrysanthemums don’t just look pretty in your garden: they make a healthy tea that has been used for generations as a traditional medicine, particularly in China.
- Corn. Corn, also known as maize or sweetcorn, is the most important crop in United States and a staple food for a number of places around the world. This yellow corn from the domesticated cereal plant Poaceae was first grown by native communities in Mexico and America.
- Cornflakes. Did you know that cornflakes were invested as a breakfast cereal in the 1870s! This morning favorite is made of corn grits that are rolled, cooked, dried and toasted, ready to be served with milk to keep hunger at bay.
- Durian. This large thorn covered fruit is known for its strong odor, which has been described as smelling like rotting flesh! But ask any durian fan, and you’ll hear that this pale yellow fruit actually tastes really good.
- Eggs. Eggs earn their place on the list of yellow foods for their bright, yellow-orange yolks which lend color to the dishes they are used in. From omelet to scrambled egg to lemon curd, egg-based dishes come in a range of shades of yellow.
- Eggfruit. This yellow fruit, commonly known as Canistel, earns the name “eggfruit” because its bright yellow flesh has the texture of a hard-boiled egg yolk.
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- Bananas. With their bright yellow skins, soft, pale flesh, and delicious aroma that strengthens as they ripen, bananas are the world’s most popular food.
- Butter. Butter fell out of fashion for years, but it is now enjoying a comeback as a healthy fat. Don’t only is grass-fed cow’s milk butter superior for spreading on bread, it also imparts a unique flavor to fried foods.
- Asian Pears. Asian pears are also known as Japanese pears, Chinese pears, Korean pears, apple pears, zodiac pears, and sand pears. They’re also called papples, because they look like a cross between a pear and an apple.
- Cheese. Yellow cheese gets its color from beta-carotene. And where does the beta-carotene come from? From the grass the cows eat. American yellow cheese is typically much smoother than white varieties, as it’s often melted to make sauces and toppings.
- Corn. Mouth-watering corn on the cob, drenched in melted butter – sweet, juicy, and delicious. Bright yellow kernels, loved by kids and adults alike, can be used in salads, chowders, starters, and rice dishes.
- Durian. If you travel to Southeast Asia, there’s one thing that you must do: taste some durian fruit. Love it or hate it, it’s impossible to deny that durians have an unforgettable stench.
- Honey. The color of honey varies from the palest yellow to rich golden brown. Generally, the best quality honey, such as acacia, is lighter. Although it is available runny or set, there’s actually no difference.
- Egg Yolk. Golden yellow egg yolks are often served for breakfast, soft-boiled or fried eggs, or surrounded by multicolored sweet peppers in Arab-inspired shakshuka.
- Eggfruit. Eggfruit, also known as canistel, is grown throughout the Americas, Asia, and Africa. So how did it get its name? Its flesh is a vibrant egg-yolk yellow.
- Lemon. A bowl of fresh lemons will fill any room with color and fragrance. They are perhaps the most versatile and widely used fruit, with the rind, flesh, and juice of the lemon used in a dizzyingly wide range of foods and drinks.
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