Eggnog cake

For my own future reference, before I forget more of what I did

=============
|| *Eggnog Cake* || (Kristal BDay 2018)
=============

A. Eggnog Chiffon
B. Eggnog jello
C. Eggnog Diplomat Cream

A *Eggnog Chiffon*
(Makes two 9x3 inch rounds)

DRY INGREDIENTS
14.5 oz cake flour
8.75 oz icing sugar
0.5 oz baking powder

WET INGREDIENTS
6.75 oz mix of homogenized milk and eggnog (ratio to your preference, I did half/half, I think)
6 oz canola oil
2 eggs
1tsp EACH of
- freshly ground nutmeg
- cinnamon
- ground cloves

MERINGUE INGREDIENTS
13 oz egg whites
9.5 oz granulated sugar

1. Preheat oven to 375 F; butter two 9x3 inch round pans, then place parchment on the bottom and sides. Butter the parchment.

2. Sift dry ingredients into a large bowl

3. Mix wet ingredients into the large bowl to combine into a batter

4. Whip the meringue ingredients to medium peaks

5. Fold the meringue into the batter, pour into pans and bake at 375 F until set (i.e., until a toothpick comes out with no goopy stuff) - 20-35 minutes

6. Remove from oven and pan; let it cool on a rack

7. Slice off the bottom and top of the cakes. You can slice off the sides if they are uneven as well.

The chiffon can be made ahead of time and frozen wrapped in plastic wrap and aluminum foil. Take it out to defrost a few hours before assembling the cake.

B. *Eggnog Jello*

0.25 C homogenized milk
1 packet gelatin
1.75 C eggnog

1. Sprinkle the gelatin onto the milk
2. Heat the eggnog in a saucepan until it is steaming
3. Dissolve the milk/gelatin into the hot eggnog
4. Pour the jello mixture into a 9x3 inch cake pan
5. Place the jello into the fridge to set, approximately 4 hours
6. Place a plate on top of the jello, to invert onto. Place the bottom of the cake pan in warm water for 3-5 seconds. Invert jello onto the plate.
7. Place plated jello back in fridge to set (in case it fell apart like mine did)

Slide jello onto a cake layer, then place the second cake layer on top. Place in fridge until you are ready to apply the diplomat cream.

C. *Eggnog Diplomat Cream*

3 large egg yolks
2.5 oz (1/3 C) granulated sugar
3 Tbsp cornstarch
8 oz (1 C) mixture of eggnog and homogenized milk (I used 3/4 C eggnog)
1/8 tsp salt
2 Tbsp unsalted butter

1tsp EACH of
- freshly ground nutmeg
- cinnamon
- ground cloves

1 C heavy cream

1. Whisk the first three ingredients in a medium bowl until the sugar is dissolved
2. Heat milk/eggnog mixture in a saucepan with the spices until steaming (medium-high)
3. Remove front heat and gradually whisk the egg mixture into the milk mixture in a steady stream
4. Return saucepan to low heat and cook, whisking constantly until the pastry cream thickens
5. Remove from heat and stir in butter; set aside until completely cool (I stuck it in the fridge). When completely cool, whisk it until it is of a uniform texture again
6. Whip the heavy cream to stiff peaks; gently fold into the pastry cream

Use the diplomat cream to cover the top and edges of the cake; pipe the remaining cream to decorate the top and edges of the cake.

Kale Salad (Salvio Volpe)

Ingredients
- 4 cups packed kale
- 3 tbsp lemon juice
- 1/2 cup olive oil
- 1 small clove garlic, minced
- 1/3 cup panko
- 1/3 cup grated parmesean
- salt and pepper

Directions
1. Julienne kale
2. Whisk lemon juice, olive oil, garlic. Salt and pepper to taste
3. Toast panko with olive oil in pan until golden brown
4. Dress salad, mix in 2 tbsp panko and 2 tbsp parmesean, toss
5. Top with remaining panko and parmesean

Instant Pot Chicken and Sausage Jambalaya

Ingredients
- 3 chicken breasts or 6 thighs
- 1 pound of smoked sausage, diced
- 4 stalks celery, diced
- 2 medium (or 1 large) onions, diced
- 1 green & 1 red pepper, diced
- 3 green onions sliced
- 6 cloves garlic, minced
- 5 bay leaves
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 2 tbsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne powder
- 2 tbsp tomato paste
- 3 1/2 cups chicken stock
- 2 1/2 cups white rice

Directions
1. Poach chicken in instant pot (frozen breast = 10 min high pressure, quick release; raw chicken 8 minutes high pressure, quick release) in 1/2 cup water. Remove chicken and shred, reserve liquid and clean pot.
2. Set sautee function - brown sausage in oil or bacon fat, deglaze with liquid, set aside
3. Brown onions for 10 minutes, deglaze with liquid then add remainder of ingredients (apart from stock and rice). Sautee for 10 minutes and use more liquid to bring up the fond.
4. Add rice and stock, stir. Close lid and set high pressure cook for 5 minutes. Natural pressure release for 5 minutes, then quick release.

Garam Masala Mix

Ingredients
- 2 tbsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp whole cloves
- 1 tsp cardamom pods
- 2 bay leaves
- 2 inch cinnamon stick

Directions
1. Place in spice grinder and process until a powder

Instant Pot Butter Chicken

Ingredients
- 1 large can diced tomatoes, drained
- 1 head garlic, minced
- 4 tsp minced ginger
- 2 tsp tumeric
- 2 tsp salt
- 2 tsp ground cumin
- 4 tsp garam masala
- 2 pounds chicken (thighs or breasts, frozen works well)
- 8 oz butter and/or 8 oz heavy cream (however much you can stomach putting in, can also substitute coconut cream, sour cream)
- chopped cilantro

Directions
1. Place all ingredients into Instant Pot except 2 tsp garam masala, butter/cream and cilantro. Stir well
2. Set for 10 minutes on high pressure, then natural pressure release for 10 minutes, then release pressure valve
3. Open pot, set chicken aside and cut/chop as desired
4. Use immersion blender to blend the sauce. Add garam masala and butter/cream
5. Set aside/freeze half of the sauce (makes enough for another serving)
6. Add back chicken, top with cilantro