11 January
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In Cake, Dessert, Specialty of the House

Tweet Mothers & Sons’ executive sous chef Phil Bey started serving this Apple Rosemary Cake in October. The cake is served warm, dusted with powdered sugar and topped with a dollop of vanilla-whipped mascarpone and some crumbled pine nut nougatine. We pared the recipe down with only the cake and the whipped mascarpone, which is an alternative to whipped cream. From executive sous chef Phil Bey of Mothers & Sons restaurant in Durham. Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, The N&O, P.O. Box 191, Raleigh, N.C. 27602; or email aweigl@newsobserver.com. 10Read More →

13 December
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In Cake, Dessert, Holiday

TweetChapel Hill cookbook author Nancie McDermott, author of “Southern Cakes” and “Southern Pies,” explains how and why coconut became the star ingredient at Southern holidays. And she shares this recipe for Coconut Cake and Ambrosia. About the cake, McDermott writes: “This is the cake that made my grandmother famous all over Orange and Durham counties. Fresh coconut is ideal here, and worth every bit of the effort it requires. But use sweetened shredded coconut from the baking aisle or frozen grated coconut from an Asian market, if that helps you get the cake made. My grandmother usually baked this cake in two 9-inch layers andRead More →

18 August
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In appetizer, Cake, Salad

Tweet Grilled Fresh Figs with Prosciutto and Blue Cheese Mousse This is the home cook’s version of a recipe in “Not Afraid of Flavor,” by Ben and Karen Barker (UNC Press, 2000). The James Beard award-winning couple used to own Magnolia Grill in Durham and now help their son, Gabe, at his restaurant, Pizzeria Mercato in Carrboro. The original recipe served these figs on a green salad. This recipe originally appeared in a 2016 article, “Beyond Fig Preserves.” 4 ounces good blue cheese, at room temperature 4 ounces mascarpone, at room temperature Freshly ground black pepper 16-18 fresh figs 6 ounces prosciutto, sliced paper-thin BalsamicRead More →

08 December
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In Cake, Dessert

Tweet This cake freezes like a dream, whether you leave it whole or cut it into halves or quarters. You can glaze it before freezing or after thawing; either way works fine. Or serve it without any glaze at all; the balance of the tangy buttermilk and sweet cake is great as-is. From “Buttermilk: A Savor the South Cookbook,” by Debbie Moose (UNC Press, 2012). This recipe originally appeared in December 2015 in a story, “Easy, make-ahead desserts for any holiday gathering.” See all our holiday baking coverage at nando.com/holidaybaking. Cooking spray or vegetable oil plus flour 1 cup unsalted butter, at room temperature 3Read More →

08 December
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In Cake, Dessert, Vegan

Tweet Vegan Chocolate Coconut Whipped Cream Cake Fran Costigan says the components for this dairy-free chocolate version of a coconut cake need to be made ahead, which means the cake is actually quite easy as long as you plan your active time. From “Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts,” by Fran Costigan (Running Press, 2013). Below are some notes on the recipe and the game plan: Notes: Any neutral oil will do, but if you use melted coconut oil, it is important to have all the ingredients at room temperature or the coconut oil will solidify when mixed with the other liquids. If thatRead More →

07 May
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In Chocolate, Dessert

Tweet Raleigh reader Susan Katz sent us a wonderful essay about the search for her mother’s chocolate cake recipe. To read that story, go to http://goo.gl/hrqg6o. 1/2 cup skim, lowfat or whole milk 1 1/2 teaspoons lemon juice 1/2 cup (1 stick) unsalted butter, plus more for greasing pans, if using 2 cups sugar 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 1/4 teaspoon table salt 1 teaspoon baking soda 3/4 cup cocoa mixed with 1 cup warm water Chocolate fudge frosting, recipe follows Preheat oven to 350 degrees. Grease two 8-inch cake pans with baking spray or butter. Set aside. Combine milk and lemon juiceRead More →