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… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.
… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.
Prepare Custard Filling and let cool completely. Prepare Sponge Cake in 9-10 inch spring form pan. When cooled, cut horizontally into 3 layers.
Whip 1 cup of the whipping cream till stiff peaks form adding 2 Tbs of the powdered sugar. Gently fold together the whipping cream and the cooled custard filling and divide the mixture into 2 equal portions. To one portion add the cocoa powder and nuts. To the other portion, fold in the candied orange peel.
Place the bottom cake layer back into the (cleaned) spring form pan and sprinkle with rum. Spread the cocoa mixture over. Place the second layer of cake atop and sprinkle with maraschino or orange liqueur. Spread the orange peel custard mixture and then top with top cake layer and sprinkle with remaining rum.
Cover and chill for 3 or 4 hours.
Meanwhile, whip the remaining 1 cup of whipping cream till stiff peaks, adding the remaining 2 Tbs of powdered sugar. Place the chilled cake onto a serving plate, releasing the sides of the spring-form pan and spread the whip cream over the top and sides of the entire cake. Decorate with maraschino cherries and/or mint leaves, if desired.
Custard Filling:
Combine 1/3 cup sugar, 2 Tbs cornstarch and 1/4 tsp salt; blend in 1+1/2 c. milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Gradually stir about half of the hot mixture into 2 beaten egg yolks; return to remaining hot mixture. Cook and still till bubbly. Cook and stir 2 more minutes. Cover the custard directly with clear plastic wrap (so that a film doesn’t form on the top) and let cool completely without stirring.
Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.
For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned.
Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days.
Renowned prohibition era restaurant, 21 Club located at 21 W 52nd Street has been closed since New York City became the epicenter of the COVID-19 pandemic. It was announced this week that the beloved eatery will not re-open.
Just beyond the rustic, iron gates of 21 Club stands an army of jockeys looking at a bustling sidewalk on 52nd street between 5th and 6th Avenue. Although the figurines cluster the balcony and steps, the 90-year-old historic eatery is looking rather stark these days. The vibrant light emitting from its gold trim doorway has vanished, replaced by a sign reading, “The state mandates, ’21’ Club is temporarily closed.”