Marmalade Cake

INGREDIENTS

• 215 grams coarse-cut orange marmalade (2/3 cup), divided
• 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
• 150 grams granulated sugar (3/4 cup)
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 190 grams all-purpose flour (1 1/2 cups)
• 7 grams baking powder (1 1/2 teaspoons)
• 3 grams fine sea salt (3/4 teaspoon)
• 30 grams confectioners’ sugar (4 tablespoons)

PREPARATION

1. Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
5. Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Coke Brined Fried Chicken

NGREDIENTS

FOR THE BRINE:

• 5 cups Coca-Cola
• 1 tablespoon kosher salt
• 10 sprigs fresh thyme
• 4 cloves garlic, peeled and sliced
• 4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
• 8 to 12 chicken thighs, preferably free-range, organic

FOR THE SEASONED FLOUR:

• 3 cups all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons smoked Spanish paprika
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon cayenne pepper

FOR THE FRYING:

• 3 cups peanut oil
• 1 cup lard, optional, or replace with peanut oil

FOR SERVING:

•  Hot sauce

PREPARATION

1. Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
2. Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
3. Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
4. Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
5. The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.