Rustic French Honey Cake

This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with an espresso and if it is a Saturday I might even attempt an armagnac, cognac or a sweet walnut liquor. If you just can’t help yourself you could add another 1/8 cup of honey.

The cake is good wrapped in plastic wrap for a couple of days. It was eaten over the course of 3 days here and, for me, only got better.

Makes 9 pieces

1 cup rye flour, fine grind

1 cup unbleached cake flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/2 cup honey

2 large eggs

1/4 cup unsalted butter, melted

1/2cup whole milk

1 cup prunes, chopped

1. Preheat the oven to 350˚ F. Grease an 8 X 8 inch square cake pan. A parchment square in the bottom might be a good idea if you think the cake will stick to your pan. Grease the parchment too.

2. Sift the flours into a mixing bowl. Any large pieces of bran left in the strainer can be discarded. Add the baking soda, cinnamon, nutmeg, salt and cloves.

3. Add the eggs, honey, milk, and butter. Stir with a wooden spoon to combine. Add the prunes and stir to distribute them.

4. Pour the batter into the pan and bake for 35 minutes or until a cake tester poked into the middle of the cake comes out clean.

5. Remove it from the oven and let it cool. Dust with powdered sugar if desired. Serve.

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Asian Honey Ginger Fried Chicken

This is a straight up rip of Momofuku’s Asian Fried Chicken.  I won’t even call it an adaptation but it isn’t plagiarism.  This is credit where credit is due.

The Momofuku cookbook has been around for a couple of years now and it is still, hands down, one of my favorite resources of inspiration.  I think I have made, or at least made a version, of everything in the book.

There are a few things different from the original recipe here, the honey for instance instead of sugar and I shortened up the brine time.

FOR THE CHICKEN:

1 chicken, about 3 1/2 lbs., cut into 9 pieces, the whole breast should be cut across the back bone not with it into three pieces

1/4 cup sugar

1/4 cup salt

4 cups ice water

peanut oil for frying

FOR THE HONEY GINGER SAUCE:

1 tablespoon ginger, extremely finely minced

1 tablespoon garlic, extremely finely minced

2 tablespoons honey

3 tablespoons soy sauce

2 tablespoons peanut or canola oil

2 tablespoons fresh lemon juice

1 teaspoon red pepper flakes

1/2 cup green onions, sliced into thin rounds

1. Combine the salt, sugar and ice cold water in a large bowl and mix till the sugar and salt have dissolved. Add the chicken, making sure it is submerged, and let it brine for one hour. After the hour remove it to a tray lined with paper towel and dry the chicken completely.

2. Place a large pot onto the stove. Fill the pot no more than a third full with oil. Turn the heat to medium high. Place a fry thermometer into the oil.

3. While the oil is heating to the magic 375˚ F combine the sauce ingredients minus a quarter cup of the green onions in a bowl that will eventually be large enough to carefully toss the hot chicken with the sauce.

4. When the oil is to temperature carefully add the chicken. Cook until the skin is brown and crispy and the chicken is done, ten to fifteen minutes.

5. Remove the chicken from the hot oil to the sauce bowl and toss to combine. Serve garnished with the remaining green onions and the extra sauce for dipping chicken and sticky rice.