Arsenic and Old Cake (35 page)
FOR THE FROSTING
1 8-ounce package cream cheese (or Neufchatel cheese), softened
1 cup white chocolate chips, melted and cooled (or substitute vanilla chips)
1 12-ounce container of refrigerated whipped topping, such as Cool Whip (or 1
1
/
2
cups very stiffly whipped cream)
Fresh raspberries for garnish
FOR THE CAKE
Preheat the oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the melted chocolate and vanilla. In a separate bowl, combine the flour, baking powder, and baking soda.
Add the flour mixture to the butter mixture, one third at a time, alternating with some of the buttermilk after each addition. Stir until well combined.
Divide the batter evenly between the cake pans.
Bake in the preheated oven for 28 to 32 minutes until a toothpick inserted in the center of the cakes comes out clean. Cool 10 minutes in the pan, then turn the cakes out onto a wire rack to finish cooling.
FOR THE FILLING
In a small saucepan, bring the raspberries and water to a boil. Reduce heat and simmer for 5 minutes. Using a fine sieve, strain the raspberry mixture into a bowl. With a fork, press down on the berries to release their juice and pulp; discard the seeds and any remaining solids. In the same saucepan, combine the sugar and the cornstarch, and stir in the raspberry puree until smooth. Bring the mixture to a boil, then cook and stir for 2 minutes until thick. When cool, spread the filling on top of one of the cake layers.
FOR THE FROSTING
In a large bowl, beat the cream cheese until fluffy, stir in the melted chocolate chips, and then fold in the whipped topping. Spread about a third of the frosting on the raspberry-filling-covered cake layer, then stack the second layer on top. Frost the top and sides of the cake, and garnish with fresh raspberries. Store in the refrigerator.
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Cilantro Almond Chicken Salad
Serves 8 to 10
This recipe is adapted from the Village Tea Room, in New Paltz, New York. You can make it with any cooked chicken (rotisserie, roast, and maybe even canned if you’re short on time), but for the best tasting and, if you are preparing the chicken yourself, the least heat-producing version in your summertime kitchen, use freshly poached chicken breasts. Skin-on, bone-in breasts produce meat with more flavor, and you can use the poaching liquid later for soups and sauces if you want.
FOR THE CHICKEN
4 large chicken breast halves, with skin and bone (about 1 pound each)
1
/
3
cup kosher salt
1 small carrot
1
/
2
onion
1
/
2
celery rib
4 parsley sprigs
2 to 3 quarts water
FOR THE DRESSING
2 cups slivered blanched almonds (about 6 ounces)
3 garlic cloves
1
/
2
to 1 fresh hot jalapeño, coarsely chopped, including seeds
3
/
4
cup mayonnaise
1
/
2
cup sour cream
1
/
2
cup fresh lime juice, or to taste
1 tablespoon kosher salt, or to taste
3 cups chopped cilantro
ACCOMPANIMENTS
Mixed greens; roasted yellow, orange, or red bell peppers
POACH THE CHICKEN:
Coat the chicken with the kosher salt and let it sit in a large bowl at room temperature for about 20 minutes. Turn once or twice during the standing time.
Rinse the salt from the chicken, and put chicken breasts in a deep pot with the vegetables and the parsley. Add enough water to cover. Over medium-high heat, bring the pot just to a boil and skim the froth.
Reduce heat to a bare simmer (the water should “tremble,” but you don’t want big bubbles erupting on the surface) and poach the chicken, uncovered, for about 25 minutes, or until its internal temperature reads 160°F on an instant-read thermometer.
Remove the pot from the heat and let the breasts stand, uncovered, for about 20 minutes. Transfer the chicken to a large bowl and let it cool. If desired, reserve the broth; discard the vegetables and let the broth cool before chilling.
When the chicken is cool enough to handle, shred the meat; discard the skin and bones. This should yield about 8 cups of meat.
WHILE THE CHICKEN COOLS, MAKE THE DRESSING:
Preheat the oven to 350°F (175°C) with rack set in the middle. Place the almonds in a single layer on a four-sided sheet pan and roast until golden and fragrantly toasty, 10 to 15 minutes. Cool.
Drop the garlic into a food processor and finely chop. Stop the processor and add the desired amount of jalapeño, and the mayonnaise, sour cream, lime juice, and kosher salt. Blend until smooth.
Add the cooled almonds and pulse in the processor until the almonds are chopped. Add the cilantro and pulse until just incorporated.
Season with additional salt and lime juice to taste.
ASSEMBLE THE SALAD:
In a large bowl, toss the chicken with the dressing. If the salad appears dry, use some of the reserved broth to moisten. Serve with the mixed greens and roasted peppers.
The salad will keep, properly chilled, for 5 days. Bring it to room temperature before serving.
The leftover broth will keep, properly chilled, for 3 days or frozen for 3 months.
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