Sunday, November 29, 2009

Orange Candied Ginger Cranberry Sauced


My measuring cups are taking a vacation for a week or two - they got a pretty good workout last Wednesday and Thursday. However, I did make plenty of tasty things to keep this blog in business while they (and I) recover. 

We'll start the Thanksgiving recap with the saucing of the cranberry sauce. I've never really been a fan of the whole cranberries sauce from the can - my sweet taste buds clearly out number my tart ones so the tartness never wins and the consistency of the whole cranberry sauce is a turn off. To the contrary, I am a fan of the jellied cranberry sauce and for some weird reason the can shaped consistency does not bother me.

In search of pumpkin and bourbon recipes, I came across links to cranberry and bourbon recipes. Bing! I knew what I was going to make for the Thanksgiving dinner with friends! As I've gotten older, I have begun pushing myself to try things that I may have previously decided that I didn't like. I've never had homemade cranberry sauce, so I was excited to find out my feelings about a non-canned version. By the way, "bing" is one of the noises in my head when I happen upon a good idea, as is "Ha!" and "Woo!" 

There are lots of cranberry sauce recipes out there. Many of them have bourbon as an ingredient and I was also tempted by other recipes that had orange zest and candied ginger - it seemed like a good idea to try to combine a few recipes. Then I happened upon this one with triple sec. Since bourbon has already made several appearances on this blog, I felt it was important to share the spotlight with our brandy/Cognac based friend triple sec, invented in France in 1834, but now made in Haiti.



Crystallized ginger is a candied form of the root, somewhat similar in candiedness as dried pineapple - it's chewy, sweet, coated in sugar but has the ginger zing to it. It might be a challenge for some to find it in their grocery store and may also turn away those thinking "How the heck am I going to use the leftover ginger? Just another thing to clutter my cupboard and potentially spill and create a sticky mess!" Well, you can also make yummy ginger shortbread cookies if you have any leftover ginger. Perfect on a wintry day with a hot cup of tea. I'm pretty sure you can find crystallized ginger at most large grocery stores. I think I got mine at Whole Foods, but I also see that Wegman's has it, perhaps even in bulk! I would steer clear of this McCormick product. I suspect it is uber expensive for such a small quantity.

Cooking up the sauce was pretty easy and quite stimulating to the senses! Fresh cranberries are the most beautiful red colors in the world. The wafting smells of candied oranges from the pot reminded me of making lollipops with my mom when I was younger. The most difficult part of cooking was finding the simmer setting on the dial on my stove. Too far one way was a boil and too far the other was....well, nothing. Even with this challenge, the recipe was forgiving, and little extra boiling didn't seem to hurt it. 

The final product was delicious - much more on the sweet side (which is probably why I liked it so much) but balanced by the tartness of the cranberries and the zing of the ginger. There was a good amount left over after Thanksgiving. I don't think this is because it wasn't good - I think my friends didn't realize how good it was because they are used to the canned stuff. Or, maybe it was the 13 other dishes on the table. Friday morning, we put the leftover cranberry sauce on pumpkin pancakes, soooo good! A far better use for it than accenting a turkey. I also plan to try it with some oatmeal tomorrow morning. You could also add it to yogurt, or put it on toast, or a bagel with cream cheese. 


Orange Candied Ginger Cranberry Sauced
Source: Whole Foods Market
Makes 2 and 1/2 cups

Ingredients
1/2 cup orange juice*
1/2 cup triple sec or orange liqueur 
1 1/4 cups brown sugar
1 (12-ounce) bag fresh or frozen and thawed cranberries
1 1/2 teaspoons ground ginger
1 cup crystallized (candied) ginger, finely chopped, divided
1 tablespoon orange zest*

*you can zest one good sized (large?) orange and then squeeze about 1/2 cup of juice out of it

Directions
Put juice, triple sec, and brown sugar into a medium saucepan and heat over medium heat, stirring often, until sugar has dissolved. Add cranberries and bring to a boil. Reduce heat and simmer for 10 minutes.

Add ground ginger and about a third of the crystallized ginger and simmer, stirring often, until cranberries have popped and sauce is thickened to desired consistency, about 10 minutes more.

Remove from heat, stir in zest and all but a few pieces of the remaining crystallized ginger. Set aside to let cool to room temperature. Garnish with reserved crystallized ginger and serve. 

Nutrition Info (provided by Whole Foods)
Per serving (about 1/2 cup): 280 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 72g total carbohydrate (4g dietary fiber, 61g sugar), 0mg cholesterol, 25mg sodium

Monday, November 23, 2009

80-Proof Pie Dough = Fool Proof Pie Dough

America is going to eat a lot of pie in the next week. In a survey conducted by Crisco, apple beat out pumpkin as the pie ingredient of choice. Many people choose to buy pre-made pie. In fact, the frozen and fresh pie sales totaled over $500 million in 2008. You can find these pie facts and more on this nifty pie statistics website!

In case you are planning on making a pie for Thanksgiving or if you are planning your contribution to a party celebrating National Pie Day on January 23, 2010, I wanted to post this recipe a little prematurely (sorry no pictures yet!) and help you make the flakiest, most tender, and easiest to roll pie dough your rolling pin has ever seen.

I first learned to make pies from my mom. The recipe went like this:
Mom's Pie Crust
For each crust:
1 cup flour
1/3 cup shortening
dash of salt

Mix with fork until fine. Add water until it feels right (about 2 tablespoons or so).

You will have to make a lot of pies to know what "feels right." I interviewed my mom about her PIExperience

Cassie: So, how many pies do you think you've made in your life time?
Mom: Oh, hundreds
Cassie: What's the most you've made at one time? You used to make them for the church pie sale at Thanksgiving, right?
Mom: The most I made for that was six.

It's likely you don't have enough time between now and Thanksgiving, or even National Pie Day to make the 300++ pies needed to figure out when the dough feels just right. Thus, I'd like to introduce the Fool Proof Pie Dough from Cook's Illustrated which uses vodka to help avoid a tough crust. Why vodka? Pie dough gets its structure from gluten. Gluten is long strains of protein that form when flour mixes with water. Too much gluten will make a tough pie dough. It's tough to find the right balance: too much water equals too much gluten and a tough crust; too little water makes the dough difficult to rollout. Vodka contains 60% water and 40% ethanol. Since gluten does not form in alcohol, using alcohol allows you to use more liquid without the risk of forming too much gluten. Vodka is colorless and tasteless, and the alcohol will vaporize in the oven. Adding vodka to your crust won't impact the taste of your crust (unless you use those flavored ones), just the texture.

My mom has worked with this recipe a few more times than I have and says this:

Cassie: How many pies have you made with this pie crust recipe?
Mom: Maybe a half dozen
Cassie: What's different about this pie crust? Aside from the vodka and added step of chilling the dough.
Mom: The dough is sticky so you need more flour when you are rolling out. I chill the vodka too, that seems to help. But, yes, this pie crust is much easier to roll out. It makes a real nice crust. I like it. But you know, I've seen this recipe a lot lately - people talking about good pie crusts. Cook's also did a review of store-bought pie crusts - they picked Pillsbury. I've used that several times when I don't have time and need to be quick - it's pretty good too, for store bought.

So there you go, if you don't have time to make a crust, but still want to bake your "own" pie, my mom, the pie expert, endorses the Pillsbury Refrigerated Pie Crust.

80-Proof Pie Dough
from Cook's Illustrated

Makes one 9-inch double-crust pie (that means a top and bottom for one pie, or two bottoms for two pies)

Ingredients
2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Instructions
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds an there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

I feel like I'm letting you down a little bit by not posting photos and a little more commentary with tips and tricks for making pie crusts. For now, I will direct you to Smitten Kitchen for more info about this pie crust. She also uses a pastry blender, which I prefer over the food processor. Why? Well, because I don't own a food processor and because you can over process the flour/butter. A flaky crust comes from the visible butter bits in the dough. In the oven, the butter bits will melt and create mini pockets in the surrounding flour. Steam escapes from the water in the butter and lifts these pockets to create the flakes of your flaky dough. Go science go!

I promise to update with photos and more comments after Turkey Day!

Wednesday, November 18, 2009

Creme de Menthe Brownies - These Might Cost You Mint - But It's Worth It



When I first got my hands on this recipe (collected at the Hopwood Soup Swap), I was excited - in my opinion the combination of mint and chocolate is only second to the peanut butter chocolate combination. I wasn't too excited about the brownie recipe - it looked really cakey with 4 eggs and I was skeptical about the chocolate syrup. I just had watched the movie The Informant and was imagining lysine floating around in my brownie rather than pure rich cocoa powder. I couldn't find any documentation of what exactly is in Hersey's chocolate syrup to support my lysine theory - but I'm a bigger fan of the fudge brownie so I searched the wonderful world wide web and found an irresistible brownie base from Paula Deen. Irresistible in the fact that it had Andes Candies mixed into the batter! I know, I know, Andes Candies are probably 75% corn by-product, but their melt-in-mouth yumminess forced me to look the other way.

As I purchased all of the ingredients for the brownies, I realized that this could be a costly dessert. My Nana used to write the cost of recipes on the bottom of the recipe cards and would update it every 5 to 10 years so you could see inflation in action. Her "White Fruit Cake" recipe notates these costs: $3.28 in 1965, $4.10 in 1975, $5.32 in 1979, $6.59 in 1987, and $9.15 in 1991. Notice there hasn't been an update since 1991 - I think that's when she realized no one in my family liked her "White Fruit Cake."

These minty brownies cost about $11.50 in 2009 - calculated using the price of the bag of Andes Candies, 1 pound of butter, 1/2 bag of Nestle chocolate chip, 4 eggs, and the proportion of flour, sugar, confectioner's sugar, and Droste cocoa used in the recipe.

Let's talk about cocoa - what kind should you use? I'm a fan of Droste, which doesn't have a product website, but does have a sparse Facebook page with 90 fans, go figure. Am I one of their fans on Facebook? No. Droste came in second during Cook's review of cocoa products, which included a taste test of natural and "dutched" products. Dutching is a process of soaking cocoa nibs in a basic (or alkaline) solution, to raise the pH. With a higher the pH, the acids present in natural cocoa are neutralized, and the harshness of natural cocoa is tempered. After reading how cocoa powder is actually "chemically" treated, I guess I just need to give up on being purist...I kinda knew it was a lost cause to begin with.

Some other general comments before we get started:
  • This batter is really tasty. So beware, you will need strong will power to avoid too much taste testing. It was so good I was reveling in a daze after a few tastes, and poured the batter into the pan without adding the Andes Candies!
  • I brought these brownies to a frisbee tournament - Goose of The Popcorn Trick commented "These are like biting into a rainbow of flavor." Obviously, we are talking mint and chocolate flavors and these brownies are NOT like a pack of skittles, all fruity rainbow flavors - but the brownies are like a rainbow as there is something distinct about each layer. Each layer comes together to form something wonderful and make you feel all happy inside with each bite.
  • Did you pick up on the fact that this recipe uses nearly a pound of butter? Yep, butter, makes everything better and so does salt and bacon.
  • I'll give props to another useful kitchen tool. I'm not sure of it's formal name, but I call it the Frosting Knife. As you can see, it's a skinny knife with a spatula-like dent. It makes frosting things easier. It came into my life during a cake baking kick in college.  


So here you go, prepare for the rainbow of happiness....


Creme de Menthe Brownies

Brownie Base
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (Andes recommended, I bought at Target) - reserve 1/3 cup for final layer

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare mint frosting. When brownies pass the toothpick test (place a toothpick in the center and then remove - brownies are done if toothpick is clean), remove pan from the oven and allow brownies to cool in pan on wire rack.

Mint Frosting Center
2 cups confectioner's sugar
1/2 cup softened butter or margarine
3 tablespoons Creme de Menthe



Combine until smooth. Spread over brownie base. Chill. You may need to add extra confectioner's sugar - to your taste for sweetness or frosting consistency, but 2 cups is a good start. If you add too much and the frosting becomes too dry, you can add a little milk to smooth it back out.



Chocolate Top

6 tablespoons butter or margarine
1 cup chocolate chips

Combine in a small sauce pan over very low heat until melted. Stir until smooth. Cool slightly. Pour over chilled dessert. Sprinkle the 1/3 cup of reserved mint pieces on top. Cover and chill at least 1 hour before serving. 

If you leave the brownies in the refrigerator overnight, bring them to room temperature before cutting.

Sunday, November 15, 2009

Dude. I'm hammered. The Bourbon Brie was a HIT!

First off, thank you, thank you, dear Cassie, for extending the invite to guest blog. I can only hope I do your site justice.


For those of you who do not frequent the comment section of the Soused Chef, you should know that recently when Cassie described her journey with Drunken Pumpkin Bread, I commented that I, too, had a bourbon recipe, mine with brie. There was an invite to guest blog and a subsequent jumping at the chance. It was only the next post, her fifth total, that I began to notice a theme and wondered if I should slip a pamphlet for a twelve step program in the mail truck up to Philly. I wrote a comment to the affect, she wrote one back, I googled the term “soused”, and then felt pretty stupid.


Why am I always the last to get it??


Sigh.


Anywho, I give to you:


(Ta-da!)


Brie with Bourbon


First off, I need to give credit where credit is due. This recipe originated from the Junior League of Wilmington Cookbook, which I was given several years ago as a kind-of-joke, but has since proved itself unsurpassed, in terms of giving me smug, brag-worthy, party hit recipes. If you have ever had my hot onion dip, take a moment to pay homage to the ladies of the Junior League and their hoop skirts. It came from them.


The recipe from the book is as follows:


1 large wedge of Brie, room temperature

1/2 c chopped pecans

1/2 c packed light brown sugar

1 - 2 shots bourbon* and **

sliced french bread and/or crackers


Combine ingredients 2 - 4.

Spread on a microwave safe serving platter. Nuke dat shit (really, the ladies of the J.L. actually do say that) for 30 - 45 seconds. Place Brie on top of mixture, nestled all awesome-like. Nuke it again for another 30 - 45 seconds, until the brown sugar mixture is slightly bubbling and the Brie is just starting to melt out. Serve hot with crackers/bread in one hand, cocktail in the other. Discuss how this season the country club is “going downhill fast, now that they’re letting just anyone in.”


A few learnings/ modifications.


1. The cheese lady at Whole Foods let me know that if I’m topping my brie with something, I can somewhat sacrifice the quality. That being said, I went with a mid-grade, 70% brie blend, that ran for roughly $4.00 a wedge.


2. Since I was rolling into a dinner party of approximately 20 people, I tripled the recipe. As you will see from the before and after photos, that was the right call.

3. * The bourbon amount called for is ridiculously off, as my first attempt through I tripled the pecans and brown sugar, but started with just the 2 shots called for in the single recipe. The result was a soupy mess that smelled like a drunk hobo who just found himself kicked out of Cold Stone Creamery. Luckily, I had enough ingredients to start over. Add the alcohol 1/2 a shot at a time, until you get the consistency and strength you want. It should look like this:

4. ** I actually used brandy instead of bourbon, because this is what I happened to have in my house.

5. Pack everything up to assemble at the hostess’s house. (Side note, anyone wanna weigh in on the paint samples I have up?)
6. It is preferable to slice your bread ahead of time, just before you leave, as nothing irritates a crazed hostess more than another person getting in the way in her kitchen. However, if a lazy Saturday afternoon prohibits this, well, I suppose it can’t be helped.

I give to you, the final product:


....aaaaaaand about twenty minutes later:


Thinking Cassie’s on to something with this drunk cooking thing,


khop


Brussels Sprouts: Finally Some Savory!

Oh brussel sprouts, how I have fallen more deeply in love with you with each passing day. This is a new love affair. I don't remember ever tasting a brussels sprout as a child, I just had the same gut reaction "Ew! Brussels Sprouts!" that all children are born with. Where do these reactions come from and why are they so universal? Perhaps it's because they look like mini cabbages and cabbage is an acquired taste as well.

In general, my childhood was not filled with great vegetable memories - my mom was a boiler. Boil up some water, throw some chopped veggies, and go do something else while the beautiful color and nutrients boiled away. Somehow I survived, choked down the faded vegetables, and still managed to grow to 6'2 without those nutrients. Thank goodness for whole milk straight from the farm.

The first brussels sprouts I remember eating were made by my good friend Kevin - all he did was halve them and sear them in a skillet with oil and salt. So simply good! Bright green and crunchy. So began my love affair with Brussels sprouts. I'm grateful that I've learned new ways to cook vegetables. Olive oil, salt, and a skillet is always a good place to start - only 1 step up in difficulty from boiling but a major a giant leap in taste.


I got a stalk of brussels sprouts in the farm share a few weeks ago and really saw the awesomeness of this vegetable. Have you ever seen how this crazy veggie grows? It's so cool. They look so tropical, reminds me of a pineapple.

I recently discovered a local magazine GridPhilly.  GridPhilly has great articles about creating a sustainable Philadelphia. The November issue included spread about brussels sprouts and a recipe using white wine - how timely! This is a good recipe for being fearless, it doesn't give you measurements. Be brave and season to your own taste.

I'm snagging a few shopping and preparation tips from one of my favorite blogs 101 Cookbooks,
  • Look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done. 
  • Try not to overcook them, and eat them as soon as they come of the stove if at all possible.



Brussels Sprouts With Garlic, White Wine, and Lemon
Serves 4

Ingredients
24 brussels sprouts
1 tablespoon olive oil plus more for coating
garlic
salt
pepper
lemon zest
lemon juice
splash of white wine 

Instructions
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut each sprout in half from stem to top and gently rub each half with olive oil, keeping it intact. If you are lazy just toss them in a bowl with a glug (about a tablespoon or so)  of olive oil - my vote is for lazy.

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down in a single-layer, sprinkle with a couple pinches of salt, garlic and pepper, cover, and cook for about 5 minutes. The bottoms of the sprouts will start to show a bit of browning. Cook until tender throughout (Cut into or taste one of the sprouts to gauge). Once  tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula (a wooden spoon will work too) to toss them once or twice to get some browning on the rounded side. Finish by adding lemon zest, lemon juice and a splash of white wine (1 to 2 tablespoons). Heat a minute or two longer. Serve right away for the best taste.

Wednesday, November 11, 2009

Pear Upside-Down Cake - A Quickie But Has Great Lasting Power and A Smooth Finish



Looking for a quick dessert, but one that also has lasting power and a smooth finish? Yes indeed, you can have your cake and eat it too! This is also a good recipe for a little experimenting of your own. Kinda sounds like a match.com ad or a post on the M4W board on craigslist, doesn't it? Sigh, oh the joys of being single in the city. I've recently given up on the internet dating scene and am turning my sights to something a little more reliable, like my Cook's Illustrated Magazine, the source for this week's recipe. Cook's Illustrated is a bi-monthly cooking magazine. I prefer the printed version, although I don't have a lot of experience with the online version since they make you pay extra for it. One of my favorite Cook's Illustrated features is the head-to-head comparisons of kitchen gadgets and pantry staples - from coffee grinders and olive oil to cookie sheets and ready made pie doughs. These face-offs are the Consumer Reports of the kitchen world. Cook's also deconstructs recipes and experiments with them to find the use-at-home tips to help every experience level of a cook produce an Nigella Lawson or Alton Brown quality end product. The description of the experimentation process totally appeals to my left brain. For all you geeks who like to cook or want to learn to cook better, this is a good magazine for you. Put it on your holiday list.

In the September/October 2009 issue, Cook's takes us back to the origins of the upside-down cake. Prior to the pineapple craze of the early part of the 1900's, upside-down cakes were made with seasonal fruit. The recipe published in this month's magazine uses apples. My friends Missy and Frank served me a slice of this recipe substituted with pears - I too had pears from my farm share which allowed me to do a little experimenting of my own.



This pear upside-down cake is pretty fantastic - there are so many good things about it. Although there is the added step of caramelizing the pears, the cake is pretty quick to make. The sour cream makes it very smooth and creamy - very moist even after a few days of sitting on the counter just covered by saran wrap. The size was another thing I liked about it (insert your favorite Michael Scott one-liner here). Baking for one is tough - you really don't want to look back and say "Oh no! I ate that whole chocolate cake!" But this cake is baked in a single 9-inch round cake pan - so if you eat the whole thing it doesn't seem so bad, especially if you count the pears as 2 servings of fruit.

I added Grand Marnier to the recipe to give it a little orange flavor. I think experimenting with amaretto or spiced rum would also provide a wonderful complimentary flavor.



Pear Upside-Down Cake
Adapted from Cook's Illustrated

Serves 8 

You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high. You can also use a 10-inch ovenproof stainless steel skillet (don't use cast iron) to both cook the pears and bake the cake, with the following modifications: Cook the pears in the skillet and set them aside while mixing the batter (it's OK if the skillet is still warm when the batter is added) and increase the baking time by 7 to 9 minutes. If you don't have either a 2-inch high cake pan or an ovenproof skillet, use and 8-inch square pan.

Ingredients
Topping
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces, plus extra for the pan
5 pears, peeled and cored (avoid overripe pears)
2/3 cup packed light brown sugar
3 teaspoons Grand Marnier (or 2 tsp of lemon juice)

Cake
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup sour cream
1 teaspoon vanilla extract
2 teaspoons Grand Marnier (optional)

Instructions
1. FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust your oven rack to the lowest position and heat over to 350 degrees.
2. Peel and quarter pears and remove seeds and core. Cut 2 pears into 1/4 thick slices; set aside. Cut remaining 3 pears into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium heat. When foaming subsides, add 1/2-inch-thick pear slices and cook, stirring 2 or 3 times, until pears begin to caramelized, 4 to 6 minutes. (Do not fully cook pears.) Add 1/4-inch-thick apple slices, brown sugar, and Grand Marnier; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Note: When I made the cake, it seemed like there was a lot of "liquid" in this step. This may have been because the pears were too ripe and lots of water was released during the cooking. I did not pour all of the buttery sugar liquid into the cake pan in fear that it would bubble out of the side.


3. FOR THE CAKE: Whisk flour, baking powder, and salt together in a medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in a large bowl until thick and homogenous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and Grand Marnier; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes. You may need to keep an eye on it to make sure the topping does bubble up and over the sides of the pan.

4. Cool pan on wire rack for 20 minutes, allowing the the fruit topping to set. Run paring knife around sides of the cake to loosen. Place wire rack over the cake pan. Holding the rack tightly, invert cake pan and wire rack together; lift off cake pan. Cooling the cake of the wire rack helps the bottom of the cake breathe and avoid sogginess while cooling. Place wire rack over a baking sheet or large plate to catch any drips. If any fruit sticks to the bottom of the pan, remove and position on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

Experiment:

  • Substitute 4 Granny Smith or Golden Delicious apples (about 2 pounds), peeled and cored instead of the pears
  • Upside-Down Cake with Almonds: Follow the recipe, combining 1/3 cup finely ground toasted almonds with flour and substituting Amaretto for the Grand Marnier
  • Experiment with other types of alcohol - spiced rum matches well with the apples.

Tuesday, November 3, 2009

Spiced Pumpkin Bread with a Twist




Here is my attempt to drunken my famous pumpkin bread. I halved the recipe because I didn't want to waste my fresh pumpkin puree on what could be a drunken disaster. Top this bread off with bourbon cream cheese frosting and everyone will forget all of their worries.

When serving this, slice the bread and then cut the slices in half. Place the frosting in a ramikin or another similarly cute dish. Then arrange decoratively on your favorite IKEA serving tray.

Spiced Pumpkin Bread
Adapted from Epicurious
Makes 1 loaf

Ingredients
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree (or solid packed pumpkin from can)
2 tablespoons bourbon
1 3/4 cup all purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 teaspoon baking powder
1/2 cup coarsely chopped walnuts (optional)

Preparation
Preheat oven to 350°F. Butter and flour one 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin and bourbon. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to rack and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaf out onto racks and cool completely.

Bourbon Cream Cheese Frosting
Adapted from AllRecipes

Ingredients
1/4 cup butter, softened
1/2 (4 ounce) package cream cheese, softened
2 cups confectioners' sugar
3 tablespoons premium bourbon

Preparation
Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy. 

Some Kitchen Tips: 
To Make Fresh Pumpkin Puree:
Here is detailed blog post about making Pumpkin Puree, pictures and all. Or you can use my quicky method below.

  1. Choose the right kind of pumpkin of the many pumpkin varieties available.  
    • Decorative pumpkins which are used for Halloween are grown with color, structural strength, a flat bottom, and a sturdy stem as their main attributes. The flesh tends to be bland, watery, and fibrous. 
    • Culinary pumpkins have firmer flesh and a sweeter taste. There are many varieties of culinary pumpkins, including Small Sugar, Winter Luxury, Golden Cushaw, Cinderella, Fairytale, Jarradale, Sandman or Cheese Pumpkins. 
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
  4. Bake in the preheated oven, foil side up, 1 hour, or until tender.
  5. Scrape pumpkin meat from shell halves and puree using a hand blender, regular blender, or food processor. You can strain to remove any remaining stringy pieces if you like. I've also just used a potato masher, knowing that further mixing will take place during any recipe I make.
  6. Measure into quantities for your favorite pumpkin recipes, usually 1 to 2 cup portions and place into freezer bags.
  7. Label contents, date and quantity and store in freezer until ready to use.
Sifting Dry Ingredients

I can remember learning how to bake from my mom. She makes fantastic pies and brownies. When the recipe called for sifting the dry ingredients, we would dig deep into the cabinet and pull out the hand sifter. I dreaded this contraption. It was old and well use. It was difficult to clean and had small bits of crusted flour in the mesh from previous uses. Not that was a huge health hazard, but it grossed out the 10 year old version of me. It required repetitive squeezing of the handle to push the ingredients through the mesh. My wrists and fingers would cramp up.

Luckily they now make a battery operated version of the sifter and sifting is a more enjoyable experience for me. I bought my sifter at Fante's, one of the best kitchen stores in the U.S. which happens to be 3 blocks north of my house. You can buy both of these sifters and several other versions at Fante's dedicated web page of sifters.

And why is sifting important? It keeps things airy and light. It also helps to evenly mix multiple dry ingredients that may have different weights and grinds. One could say sifting helps to marry the dry ingredients. Luckily I know the Deaconess of Desserts when I need help with marrying things.