iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Southern Mac and Cheese

Ingredients:
8 ounces (2 cups) elbow macaroni
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
3 cups coarsely grated American cheese, divided
3 tablespoons finely grated Parmesan
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons mustard powder
1/8 teaspoon paprika

Instructions:
Preheat oven to 350°F. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender. Drain; transfer to a 3-quart baking dish.
Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add 2 1/2 cups American cheese and whisk until melted. Whisk in Parmesan, pepper, and mustard powder. Season with salt.
Pour cheese sauce over noodles in dish; stir to coat. Sprinkle remaining 1/2 cup American cheese over. Sprinkle with paprika. Bake until cheese is browned on top and bubbling around edges, 40-45 minutes.
Chickpea Stew

Ingredients:
4 tablespoons olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons tomato paste
3/4 teaspoon crushed red pepper flakes
2 bay leaves
2 15-ounce cans chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tablespoons (or more) fresh lemon juice
2 cups 1" cubes country-style bread
3 tablespoons coarsely chopped flat-leaf parsley

Instructions:
Heat 2 tablespoons oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, until browned, 8-10 minutes. Transfer to a plate. Reduce heat to low and let oil cool for 1 minute; add garlic and cook, stirring often, until fragrant, 30-60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.
Transfer chicken to a plate. Add chickpeas to pot; bring to a simmer and cook for 5 minutes. Shred chicken; add to stew. Add red peppers. Stir in remaining 2 tablespoons oil and 2 tablespoons lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.
Mustard Caviar

Ingredients:
1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt

Instructions:
In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt, and 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.
Fried Catfish

Ingredients:
3 tablespoons plus 3/4 teaspoons kosher salt, divided
3 tablespoons hot pepper sauce
6 5-7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups (about) vegetable oil
A deep-fry thermometer

Instructions:
Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.
Clam, Chard, and Bacon Pizza

Ingredients:
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan

Instructions:
Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes.
Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer.
Chicken and Dumplings

Ingredients:
1 pound ricotta
1/2 cup plus 2 tablespoons all-purpose flour plus more
1 large egg, beaten to blend
1 1/4 cups finely grated Parmesan
3/4 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
10 cups low-salt chicken broth
2 pounds skinless, boneless chicken thighs
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all-purpose flour
2 celery stalks, cut crosswise into 1/4"-thick slices
1 carrot, peeled, thinly sliced
1 parsnip, peeled, cut into 1/4"-thick rounds
1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh chives
Kosher salt, freshly ground pepper
Shaved Parmesan
Cheesecloth (optional)

Instructions:
If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.
Sichuan-Spiced Dipping Salt

Ingredients:
2 tablespoons Sichuan peppercorns
2 tablespoons cumin seeds
2 tablespoons kosher salt
Ingredient info: Sichuan peppercorns are available at some specialty foods stores and at Asian markets.

Instructions:
Combine 2 tablespoons each of Sichuan peppercorns, cumin seeds, and kosher salt in a small skillet over medium heat. Heat, stirring often, until spices are toasted and very fragrant, about 3 minutes. Transfer to a bowl; let cool. Finely grind mixture in a spice mill or in a mortar with a pestle.
White Sweet Potatoes with Mirin and Honey

Ingredients:
2 large white sweet potatoes (about 2 pounds total)
1/2 cup mirin (sweet Japanese rice wine)
2 tablespoons honey
1 tablespoon distilled white vinegar
1/2 teaspoon kosher salt
2 teaspoons corn oil
2 tablespoons unsalted butter
Coarse sea salt (preferably Maldon)
Ingredient info: Mirin is available in the Asian foods section of some supermarkets and at Japanese markets.

Instructions:
Preheat oven to 450°F. Place a well-seasoned 8"-10" cast-iron skillet in oven.
Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 450°F until tender around edges but still hard in center, 30-35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1"-1 1/2"-thick rounds. Add to mirin mixture; toss to coat.
Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15-20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5-7 minutes longer.
Transfer sweet potatoes to a platter. Add 2 tablespoons water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Wilted Escarole with Country Ham and Chiles

Ingredients:
1 lemon
1/4 cup olive oil
2 garlic cloves, very thinly sliced
2 ounces country ham or prosciutto, cut into matchstick-size pieces (about 1/2 cup)
1 teaspoon crushed red pepper flakes
2 heads of escarole (about 2 pounds), leaves torn into medium pieces (16 packed cups)
Kosher salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
Ingredient info: Country ham can be found at specialty foods stores and virginiatraditions.com.

Instructions:
Working over a small bowl, finely grate enough zest from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice into another small bowl. Set zest and juice aside. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until garlic is beginning to turn golden at edges, about 2 minutes. Add ham; cook, spreading out ham with tongs to keep pieces from sticking together, until crisp, about 2 minutes. Add red pepper flakes; stir for 30 seconds, then add escarole. Cook, tossing escarole to coat in sauce, until wilted but not overcooked, 3-5 minutes. Season with salt and pepper.
Using tongs, transfer escarole to a serving dish. Add butter, lemon zest, and lemon juice to taste to pan. Cook, whisking, until a sauce forms. Season with salt and pepper. Drizzle sauce over escarole.
Crispy Baked Chicken Wings

Ingredients:
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
"1/4 cup hot pepper sauce (such as Franks)", 1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1" piece of ginger, peeled, sliced
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions:
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm.
DO AHEAD: Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.
Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).
Sea Island Red Peas with Celery Leaf Salad

Ingredients:
2 cups dried Sea Island red peas or black-eyed peas, 1 teaspoon kosher salt plus more, 2 garlic cloves, 6 sprigs thyme, 1 fresh bay leaf, 1/4 cup extra-virgin olive oil plus more for drizzling, 1/2 cup finely chopped celery plus, 1/2 cup celery leaves from inner stalks, 1/2 cup finely chopped onion, 1/2 cup finely chopped red bell pepper, 1 tablespoon unsalted butter, 1 teaspoon coriander seeds, 1/2 cup flat-leaf parsley leaves, 2 tablespoons thinly sliced chives, 2 teaspoons finely grated lemon zest, Freshly cracked black peppercorns

Instructions:
Place peas in a medium pot; cover with 6 cups water; let soak for 3 hours or overnight.
Bring water with peas to a boil (do not drain); boil for 15 minutes. Reduce heat to medium; gently simmer, adding water by 1/2-cupfuls as needed to keep peas covered, until peas are tender but still hold their shape, 20-25 minutes. Remove from heat and stir in 1 teaspoon salt. Season to taste with more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing, adding more water by 1/4-cupfuls if too thick.
Place garlic on a cutting board. Sprinkle with salt and chop, occasionally smearing with the back of a knife, until a coarse paste forms. Tie thyme and bay leaf with kitchen twine to form a bundle for bouquet garni.
Heat 1/4 cup oil in a medium pot over medium heat; add garlic paste, bouquet garni, celery, onion, and bell pepper; cook until vegetables are tender, about 15 minutes. Add peas with their cooking liquid; bring to a simmer. Cook until flavors meld and sauce is thickened, 10-15 minutes. Remove from heat; stir in butter. Set aside.
Toast coriander seeds in a small dry skillet over medium heat, shaking pan often, until fragrant and slightly darker in color, 2-3 minutes. Let cool. Coarsely grind in a spice mill, or place in a resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Combine celery leaves, parsley, chives, lemon zest, and crushed coriander seeds in a small bowl; drizzle with oil and toss to coat. Season to taste with salt and cracked pepper. Divide peas among plates or transfer to a serving bowl; garnish with salad.
Braised Brisket with Bourbon-Peach Glaze

Ingredients:
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon
1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar
1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper
Ingredient info: Smoked paprika can be found at most supermarkets
at specialty foods stores
and at latienda.com.

Instructions:
Mix all ingredients in a small bowl.
Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
Preheat broiler. Spread 3-4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes.
Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.
Buttermilk-Blue Cheese Dip

Ingredients:
5 tablespoons finely chopped red onion, 1/4 cup white wine vinegar, 1 teaspoon sugar, Pinch of kosher salt plus more, 1/4 cup buttermilk, 1/4 cup sour cream, 2 tablespoons chopped fresh chives, 1/2 cup crumbled blue cheese, Freshly ground black pepper

Instructions:
Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.
Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate.
Sorghum-Glazed Baby Carrots

Ingredients:
1/2 cup (1 stick) unsalted butter
2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds
1/2 cup sorghum syrup or honey
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper

Instructions:
Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.
Coconut Southern Comfort Layer Cake

Ingredients:
Nonstick vegetable oil spray
2 3/4 cups cake flour plus more for pans
2 1/2 cups unsweetened shredded coconut (not reduced-fat)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt
1 cup buttermilk
4 cups unsweetened coconut chips
2 8-ounce packages cream cheese, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons plus 1/4 cup Southern Comfort
1/2 teaspoon kosher salt
5 cups powdered sugar
Ingredient info: Unsweetened shredded coconut
coconut oil
and unsweetened coconut chips can be found at some supermarkets and at natural foods stores.

Instructions:
Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2-3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5-6 minutes.
Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
Rosemary Honey

Ingredients:
4 rosemary sprigs, 1/2 cup honey, 1 tablespoon unsalted butter, 1 pinch each of salt and pepper

Instructions:
Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.
Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.