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Posts Tagged ‘winter baking’

68 Days of Gourmet: Day 33

Greetings from Mema’s house! We arrived last night around 9 and were starving. Lucky for us, Mema had made cabbage rolls “deconstructed,” rice and green beans. So good and comforting – totally hit the spot. Finished dinner off with some ooey gooey bars (which I have had TOO many of while we’ve been here) and then fell into bed stuffed and exhausted.

This morning we enjoyed some of this Pear Cranberry Cake for breakfast along with a  fresh orange/grapefruit mixture. After breakfast, I headed upstairs to do a Dave Farmar power yoga podcast. I set up a space heater and felt right at home with my yoga practice! After yoga I was ready for lunch. I whipped up a potato/veggie/turkey kilebasa soup that Mema wanted to try while she made some pimento cheese. The soup was perfect for the rainy, cool day and Mema’s pimento cheese is always a hit! Of course I had to finish it off with another ooey gooey bar.

After lunch I decided it would be a good idea to demonstrate some yoga poses to Mema and practice tripod headstands. Yeah, maybe not the best idea after my big lunch. :oops:

After a lazy afternoon of getting Mema’s Christmas Nook set up and playing Scrabble, Brandon and I picked up a Mellow Mushroom pizza for dinner. Mellow Mushroom was our favorite pizza in college but they don’t have one in Charlotte. It was a yummy treat. They have the BEST dough!

Mema had a piece of the Pear Cranberry Cake for dessert. Overall I was pleased with it but I definitely thought it could have used more cranberries. The cranberry to pear ratio didn’t seem quite right. Also, the original recipe calls for a glaze but since we were traveling with the cake, I left it off. Good thing I did because Mema says she much prefers cakes without glazes. I thought the pears were a nice change of pace from your traditional apple cake.

We’re heading home tomorrow. I’m hoping to get a nice run in and attack some leftovers from the weekend before we leave!

Pear Cranberry Cake
(Recipe source Gourmet, November 2009)

Ingredients:

FOR THE CAKE
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)

FOR THE GLAZE (OPTIONAL)
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks

Directions:

FOR THE CAKE
Preheat oven to 350 degrees.  Butter a bundt or angel food cake pan.

Whisk together flour, baking powder, salt and spices and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Reduce speed to low and mix in pears and cranberries. Once combined, slowly mix in flour mixture until all flour has been incorporated.

Pour batter into prepared pan and bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.

Cool in pan 30 minutes and then turn out onto a rack to cool completely.

FOR THE GLAZE (OPTIONAL)
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.

Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

Yield: 10-12 servings

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68 Days of Gourmet: Day 12

I came across this recipe while flipping through the Breakfast/Brunch section of The Gourmet Cookbook. I thought it would be perfect to have on hand during the holidays, as a breakfast treat or an afternoon snack. Brandon and I decided that this bread is definitely less coffee cake and more pound cake. The flavor of the cake itself was extremely reminiscent of pound cake. The fresh cranberry ripple added a nice touch of fruit flavor. This would be perfect to have around the house for guests to snack on or as part of a holiday breakfast or brunch. I sliced and wrapped the bread in individual slices and put them in the freezer for a quick (and indulgent) snack on the go.

Fresh Cranberry Coffee Cake
(Recipe source The Gourmet Cookbook)
Printable Recipe: Fresh Cranberry Coffee Cake

Ingredients:

2 cups fresh or thawed frozen cranberries
1 3/4 cup sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Optional: confectioners’ sugar for garnish

Directions:

Preheat oven to 350 degrees. Generously butter a 9 x 5 loaf pan.

Place cranberries and 1/2 cup of sugar in food processor and pulse until cranberries are finely chopped and sugar is incorporated, careful not to puree. Place in a sieve and let drain while you prepare the cake batter.

In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy. Reduce mixer speed to medium and add in eggs one at a time, mixing well after each addition. Add in vanilla. Reduce speed to low and alternately add flour mixture and milk in three parts, beginning and ending with flour.

Spread 1/3 of the batter in bottom of prepared loaf pan. Spoon 1/2 of the cranberries over the batter, leaving a 1/2 inch border around the edges (see picture below). Top with another 1/3 of batter and remaining cranberries and finally, top with last 1/3 of batter.

Bake for 50-60 minutes, until a toothpick inserted in center comes out clean.

Yield: 8 servings

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