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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Black Forest Cake


 

Ingredients

For the Cake

  • 2 cups all-purpose flour 240g
  • 1 1/2 cup sugar 300g
  • 1 cup unsalted butter 227g, room temperature
  • 1 cup buttermilk 236mL
  • 1/2 cup cocoa powder 58g
  • 1/2 tsp baking powder 2g
  • 1/2 tsp baking soda 3g
  • 1 tsp salt 5g
  • 1 tbsp coffee 15mL
  • 2 eggs
  • 2 egg yolks

For the Syrup

  • 1/2 cup water 120mL
  • 1/2 cup sugar 100g
  • 1/3 cup Kirsche

For the Whipped Cream Frosting

  • 1 1/2 pints heavy cream cold
  • 1/3 cup powdered sugar plus more to taste.
  • 1 1/2 tbsp Kirsche 22mL

For the Assembly

  • 2 cups cherries plus more for decorating
  • 1 bittersweet chocolate

Instructions

For the Cake

  • Butter and flour 3 six inch cake pans. Preheat oven to 350F.
  • Sift the flour baking soda and powder, salt and cocoa powder.
  • Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
  • In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
  • Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack. 

For the Syrup:

  • Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using. 

For the Whipped Cream Frosting

  • Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.

For the Assemby

  • Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
  • Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
  • Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
  • Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
  • Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
  • Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
  • Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
  • Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.

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