While the bread is delicious, grilling it is what takes it over the top! |
While we mourn the loss of the elegant
Victorian-era home turned restaurant (destroyed by fire in Feb. 2013), we
have lots of fond memories and the recipes, via The Kirby House Cookbook still
live on.
Following the publication of the cookbook
in 2001, Barry and I went on the road to promote it . . . using recipes from
the book. I am now working on a “Remembering the Kirby House” cooking class
that will hopefully be ready in the fall of 2013 or the winter of 2014.
Meanwhile, here’s one of our favorite recipe from the book.
Kirby House Coconut Walnut Bread Yield:
one 9 x 5 -inch loaf
2 cups
all-purpose flour
1 3/4 teaspoons
baking powder
1/4 teaspoon
salt
1 1/3 cups
granulated sugar
1/4 teaspoon
baking soda
2/3 cup
vegetable oil
2/3 cup
buttermilk
1/2 cup flaked
coconut
2 large eggs
1 1/2 teaspoons
coconut syrup (such as Stirling® gourmet Flavors--Hawaiian Coconut syrup)
1/2 cup chopped
walnuts
1. Preheat oven to 325° and spray bottom of loaf
pan with non-stick pan coating.
3. Add oil, buttermilk, coconut, eggs , coconut
extract & walnuts to flour mixture. Mix with electric mixer just until dry
ingredients are moistened.
4. Pour into prepared pan and bake for l hour and
15 minutes or until done (toothpick, inserted in the center of loaf, comes out
clean). Do NOT open oven door during the baking process (to avoid causing the
bread to sink in the center).
Yes, I've been caught! I peeked once . . . and see the indentation in the above photo. Peeking is a NO-NO! |
5. Let cool in pan that has been placed on a wire
rack. When completely cool, run a table knife around pan edges and remove
bread. Wrap and store in refrigerator or freeze for up to 2 months. Do NOT cut
until chilled and firm.
6. After slicing, the Kirby House butters this
bread and grills it lightly on both sides.
Barry adds melted butter to the bread as it is being grilled. When nicely browned, he gives it a flip. |
We served a slice with fresh fruit. |
When I wrote
The Kirby House Cookbook, which also includes a history of the house and
tidbits on the Victorian era, I also included related educational info. Here’s
what in on the page with the Coconut Walnut Bread . . .
Tips:
Coconut
Coconut comes
in a variety of different sizes, plus, shredded and flaked coconut comes
frozen, canned or in bags. Below is a list of equivalents that will make
shopping for coconut a little easier.
o
8 -ounce bag, shredded = 2 1/2 cups
o
3 1/2 -ounce can, flaked = 1 1/3 cups
o
4 -ounce can, shredded = 1 1/3 cups
o
1 medium-sized fresh coconut = 5 cups freshly
grated
Once packaged
coconut has been opened, it should be closed tightly and stored in the
refrigerator.
Wondering what to do with leftover buttermilk?
Buttermilk is
usually available only in quart cartons but recipes invariably call for a
smaller quantity. Try freezing what’s left and thawing it for the next use. For
convenience, measure the needed amount (2/3 cup for Coconut Walnut Bread), pour
into a plastic freezer container, label, and freeze. If you need the container,
simply pop the frozen buttermilk into a
plastic freezer bag thus freeing up the plastic container. Thaw frozen
buttermilk prior to use.
There are still a few Kirby House cookbooks for sale. If
interested, contact Vangie Henry at Applemint Catering.
Recipe without photos
. . .
Kirby House Coconut Walnut Bread Yield:
one 9 x 5 -inch loaf
2 cups
all-purpose flour
1 3/4 teaspoons
baking powder
1/4 teaspoon
salt
1 1/3 cups
granulated sugar
1/4 teaspoon
baking soda
2/3 cup
vegetable oil
2/3 cup
buttermilk
1/2 cup flaked
coconut
2 large eggs
1 1/2 teaspoons
coconut syrup (such as Stirling® gourmet Flavors--Hawaiian Coconut syrup)
1/2 cup chopped
walnuts
1. Preheat oven to 325° and spray bottom of loaf
pan with non-stick pan coating.
2. Mix the dry ingredients (flour, baking powder,
salt, sugar, & baking soda) in large mixing bowl.
3. Add oil, buttermilk, coconut, eggs , coconut
extract & walnuts to flour mixture. Mix with electric mixer just until dry
ingredients are moistened.
4. Pour into prepared pan and bake for l hour and
15 minutes or until done (toothpick, inserted in the center of loaf, comes out
clean). Do NOT open oven door during the baking process (to avoid causing the
bread to sink in the center).
5. Let cool in pan that has been placed on a wire
rack. When completely cool, run a table knife around pan edges and remove
bread. Wrap and store in refrigerator or freeze for up to 2 months. Do NOT cut
until chilled and firm.
6. After slicing, the Kirby House butters this
bread and grills it lightly on both sides.
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