Irish cream coffee cake

Four words, a lot of weekend baking delight.

View in browser|nytimes.com Continue reading the main story March 16, 2024 Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Weekend delights: Irish cream coffee cake, maple-baked salmon and green goddess chicken salad By Mia Leimkuhler I always get a kick from cooking with booze. "Shots!" I'll announce to nobody in particular as I add the tequila for salted margarita bars. And, without fail, "one for you, one for me" as I deglaze my skillet with a glass of white wine. So "sláinte," I will say, as I mix Irish cream into the batter for Irish cream coffee cake. It's hard to turn down any coffee cake, but this one from Lidey Heuck sounds particularly irresistible: Tender sour-cream cake with hints of chocolate and vanilla (that's the Irish cream) and a ribbon of sugary, cinnamony pecan streusel running through the center. That same streusel tops the cake, as does an Irish cream glaze. Featured Recipe Irish Cream Coffee Cake View Recipe → I asked Melissa Clark what to do with the rest of the Irish cream: "I'd add it to chocolate pudding or pots de crème," she said. "It'd be great in butterscotch pudding, too. You could add it to whipped cream, pour it over ice cream, drizzle it in buttercream. Yum." To transition from the sweet to the savory, Genevieve Ko's simple maple-baked salmon adds just enough maple syrup to balance the spicy mustard and acidic lemon in her pantry-friendly sauce. Mayonnaise and low heat ensure silky results. Whatever isn't eaten with rice for dinner is going on my bagel for breakfast. Speaking of leftovers: While the weather isn't yet warm enough to keep me outside, I'm trying to use my weekend cooking to prep for weekday eating. A batch of kotlets — Iranian meat, potato and onion patties seasoned with cumin, turmeric, cinnamon, cardamom and cloves — will turn into quick dinners and, tucked into bread with some pickles, excellent lunchtime sandwiches. (For more easy, economical meals, be sure to check out this recipe collection.) This jocón (chicken and tomatillo stew), adapted by Christina Morales from a recipe by Jorge Cárdenas, looks absolutely dreamy: chicken thighs braised in a velvety tomatillo-pumpkin seed purée that's spiked with jalapeño and garlic. The recipe yields eight servings, so I'll stash half of it into the freezer for a how-is-it-not-Friday Thursday night. Lidey's green goddess chicken salad, made creamy with avocado instead of mayonnaise, will make for lush lunches whether heaped onto salad greens or piled into a sandwich. (With potato chips, of course. Always put potato chips in your sandwich.) And a stack of crispy tofu slices is similarly ready for salads and sandwiches, but also rice or grain bowls, dipping sauces or any number of stir-fries. Continue reading the main story ADVERTISEMENT Christopher Simpson for The New York Times Maple-Baked Salmon By Genevieve Ko 25 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Hadas Smirnoff. Kotlet (Meat, Potato and Onion Patties) By Farideh Sadeghin 1 1/4 hours Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Jocón (Chicken and Tomatillo Stew) Recipe from Jorge Cárdenas Adapted by Christina Morales About 2 hours Makes 8 servings Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Green Goddess Chicken Salad Sandwiches By Lidey Heuck 25 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Crispy Tofu By Eric Kim 2 1/4 hours Makes 4 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018