Gingerbread Bundt Cake

 

This cake was a surprise hit on the dessert table on Christmas Day.  If you love gingerbread you will enjoy this Bundt cake that has all the flavors of gingerbread men in a light fluffy bundt cake form.  This is a really easy recipe, the most time consuming chore is mincing up candied ginger until you get 3/4 cup.

As with all bundt pans, including the non-stick variety you really need to grease and flour the pan well so the cake releases easily when inverted on a cake plate or platter.  I use H*E*B brand baking spray that really gets into evert nook and cranny so I get a good clean release.  Look for similar in your favorite groc in the baking aisle. 

Gingerbread Bundt Cake

Ingredients

• ·         ½ C butter, room temperature
• ·         4 oz cream cheese, room temperature
• ·         1 ½ C packed light brown sugar
• ·         2 large eggs, room temperature
• ·         1 t vanilla extract
• ·         ½ C Molasses
• ·         3 t ground ginger
• ·         2 t ground cinnamon
• ·         ½ t fresh ground nutmeg
• ·         1 t baking powder
• ·         ½ t baking soda
• ·         1 C milk
• ·         ¾ C minced candied ginger
• ·         Zest and juice of 1 lemon
• ·         2 C powdered sugar

 Preheat oven to 350F.  Grease and flour a 10-inch bundt pan.

In a small bowl add flour, spices, baking powder and baking soda, whisk lightly to combine.  Set aside.

In stand mixer add butter, cream cheese, brown sugar, molasses and vanilla extract.  Beat on medium speed and cream until light and fluffy, about 5 minutes.  Add eggs one at a time and beat until incorporated.

To the creamed mixture turn mixer to low and add in small batches add milk and flour mixture alternatively until just combined. Do not over mix.  Fold in ½ cup of minced candied ginger.

Place prepared bundt pan on baking sheet. Spoon in batter.  Run a spatula through the batter to remove any air pockets.  Bake in a preheated oven for 50-60 minutes until toothpick inserted in center comes out clean.

Transfer to wire rack and cool for 10 minutes.  Invert it on cake plate and cool completely to room temperature.

In a small mixing bowl add powdered sugar, lemon zest and ½ the lemon juice.  IF it’s too thick add remaining lemon juice and stir until you have a thick yet pourable glaze Drizzle glaze over the cake and add remaining minced candied ginger to the glaze as garnish.

Copper Cookware is the ultimate

 

There are a multitude of metals used for making strong, lasting cookware.  None however, in my not so humble opinion, are as elegant looking as copper cookware.  The brilliant sheen is something to behold in your pantry or on display as some folks like to do.  Add in its superior cooking heat conduction it  becomes the ultimate in daily cookware.

With copper it pays to know your lining.  Pure copper interiors are sugar and whipping egg whites only, as elemental copper is toxic.  Sugar as in candy, jam and jelly making doesn't release copper into the final product for reasons I don't quite understand.  The other linings, tin, silver and stainless steel all have their advantages and disadvantages.

The most common lining used over the centuries is tin lining.  The tin is susceptible to scratching and discoloration quite easily so you need to use wooden tool so as to not scratch it.  Tin melts at a very low temperature, 450F! Therefore it isn't really useful for searing and other high heat applications such as a broiler.  Even with care the tin lining does wear in time and you need to get it retinned.  It isn;t cheap and thankfully I haven't needed to get it tone on the few tin lined pieces I have.  IF you have a piece in need of retinning, there is Rocky Mountain Retinning that is recommended by Mauviel and Ruffoni copper cookware manufacturers.  I clean my tin lined pieces with a soft sponge to  minimize damaging the surfaces.

Silver is another lining used in copper cookware.  It does hold up better than tin in high heat cooking situations.  It discolors easily but can be removed with a liquid silver cleaner (not polish as it would remove some of the silver).  I don't have a source to repair silver as I don't have any that have that lining.  Silver is a good heat conductor so it will be an excellent lining for years to come.

Stainless steel lined pots and pans have the best of both worlds.  Excellent heat ductivity and the durability of stainless steel.  The bulk of my pieces have this lining.  It was recommended by the sales staff at E.Dehillerin in Paris where I bought several pieces for my collection eons ago. It is really a long lasting and cleans easily, can use any tool in it and cleans beautifully with sponge and scotch bright pad.

 Exterior maintenance can be a chore and there are many ways to do it.  First for slight discoloration a lemon dipped in salt  and rubbed on the surface will remove light stains and tarnishes on the exterior.  For more intense discoloration and dulling of the finish I'd highly recommend Wights Copper Cream.  Its super easy to use and requires little to no "elbow grease" to remove even the toughest discoloration.

A short caution for you.  IF you find copper in the stores make sure it is not just a copper plated exterior or bottom like you find on Revere ware.  Not knocking the Revere ware as I had a set eons ago when I got my first apartment, its a thin stainless steel that does well in most cases, its just that its very thin and prone to hot spots that cause scorching.  

As a final sidebar I do have several pieces of 35 year old Calphalon Commercial cookware.  They have many of the same properties as copper for heat distribution and durability.  I even have a couple of cast iron that I use on rare occasions...its problem is it is slow to heat and regulate and a pain to maintain and keep it seasoned.

Whatever your cookware of choice, use it and make something fabulous.

Cabernet Sauvignon Cranberry Sauce

 

This is a holiday staple at my house, think cranberry sauce with a hint of Sangria on the pallet.  I usually go through a couple of batches a year, more so now than before as I have a smoker and I do a turkey breast a month more or less. 

Use a drinkable Cabernet Sauvignon in this recipe. I get the little black box kind that holds 300ML (about 16 ounces) and have some remaining for making a nice red wine reduction sauce to go with a steak...but that's a post for another time.  

This recipe falls under the category of stupid easy as if you can boil water, you can make this. A good heavy pan, copper if you got it, will help keep this from scorching during the simmer period.

I use sterilized jars to store the sauce in.  I refrigerate as I don't do the hot water bath.  Stored in the good old fridge this will last up to 6 months...as if we don't go through it all before the 6 months are up.

Cabernet Sauvignon Cranberry Sauce

• 1, 12 ounce bag fresh or frozen cranberries 
• 1 cup cabernet sauvignon
• 1 cup sugar
• zest and juice of one orange
• pinch of salt

In heavy bottom pan add all the ingredients.  Over medium heat bring to boil and reduce to simmer.  Simmer 15 minutes until the berry's pop and it is thick and syrupy.  Immediately pour into sterilized glass jars.  Cool on counter until the lids ping and the sauce is nearly room temperature.  Store in refrigerator  up to 6 months.

Corn Poblano Soup

 

This was a tasty bowl of soup.  I've made a Thai version eons ago and decided to switch up the flavor profile to something more keeping with the Southwest area of the USA.

Poblano peppers have a nice mellow heat with an intense pepper flavor, a bit grassy even that plays well with corn.  Top it with some garlicy croutons and a dollop of sour cream and you are set.  You can even make it vegan by using veggie broth instead of chicken broth.

Corn Poblano Soup

• 2, 1 pound bags  frozen sweet corn (I use HEB super sweet)-thawed
• 2 fresh Poblano peppers
• 2 to 3 cups chicken stock
• 1/2 small sweet onion minced
• 1 clove minced garlic
• salt and pepper to taste
• 2 T olive oil

Char the Poblanos over gas burner or in broiler until skin is black and bubbly.  Place in a plastic bag to steam and loosen the charred skin for 20 minutes,   At end of the steam period remove the charred skin, a paper towel used as a scraper makes quick work of this task.   Slice and dice the poblano and set aside.

In large stock pot add olive oil, onion and garlic.  Sautee over medium heat until fragrant and translucent.  Add one bag of thawed corn.  Sautee until warmed through and some of the kernels have darkened. 

Remove corn mixture from heat and pour into blender.  On a liquefy setting add 2 c broth and whiz until smooth.  Add additional broth as needed to get to your desired soup consistency.  Return to stock pot.

Over medium heat add remaining bag of corn and the reserved diced poblanos,  Stir together and reduce heat to simmer once it has started to bubble.  Test for Salt and Pepper and add as needed to suit your tastes. Simmer 15 minutes until heated through.   Store leftovers in the fridge up to 3 days.

Smoked Turkey Carbonara

 

I may have mentioned a time or two I'm obsessed with my Traeger woodfired grill.  LOVE IT.  I use it at least twice a month for the protein portion of a meal.  For Thanksgiving I did a huge turkey breast and used the Traeger Mesquite pellets as they are just a hint of sweet that plays so well with Turkey.  I opted for the huge breast so I'd have lots of left overs for things like Smoked Turkey Carbonara.

This recipe is cut down from a similar version I did recently.  It makes 4 healthy servings as I cut down the ingredients by a quarter to reduce left overs.

Smoked Turkey Carbonara

Ingredients:

• 2 cups Cubed Smoked Turkey
• 3/4 cup frozen peas
• 1 shallot thinly sliced
• 2 whole eggs
• 2 egg yolks
• 3/4 c Pecorino Romano (grated)
• 1/2 c dry white wine (I use Pinot Grigio)
• 1 T butter
• salt and pepper to taste
• 12 ounces spaghetti
• 3/4 C pasta water
• minced parsley 

Put pasta in boiling water and cook until al dente according to package directions (about 10-12 minutes).  While spaghetti cooks continue with the  other steps.

Over medium heat add a tablespoon olive oil to a large skillet.  Add thinly sliced shallot and cubed turkey.  Sautee' lightly 3-4 minutes until shallots are translucent and smoked turkey is warmed through.

Add peas and white wine and toss to combine with the other ingredients in skillet.  White wine will reduce to a thin mixture when most of it has been evaporated.  Turn off burner at this point.

In a large mixing bowl add eggs, yolks and Pecorino Roman cheese. Whisk well until combined.

Reserve 3/4 c pasta water from the pot and cool 2 minutes.   Add cooked pasta to skillet with the turkey mixture and toss lightly to combine.

Whisking constantly slowly drizzle the slightly cooled pasta water into the egg mixture until well incorporated.

Turn burner under skillet to low.  Slowly pour egg mixture, stirring constantly with a large spoon or pasta spoon into the skillet until all is incorporated and the sauce has coated all of the pasta and turkey mixture.  Add salt and pepper to taste.  Toss in the butter until it is melted into the sauce.  Garnish with some minced parsley.  Turn off heat and serve immediately.

Ham and Peas Carbonara

 

I stumbled across a great carbonara recipe that is stupid easy and as tasty as I had in Rome. I adapted it to family tastes, IE no visible onion that coincidentally is not in a traditional recipe in Rome. My son and wife said I definitely need to add to the rotation.  It was so good.  

This recipe differs from so many others as it used Pecorino Romano as the cheese of choice rather than Parmesan.  Makes a big difference in taste, worth the searching for the Pecorino.  This cheese has a deeper funk to it as its made from sheep's milk and isn't quite as mild as Parmesan.  I'm a convert.

Interesting adaptation for this market was the use of diced ham instead of the hard to find guanciale in the local markets.  (How I yearn for a close by Eataly).

Be forewarned this makes 8 servings.  

Ham and Peas Carbonara

• 8oz diced ham
• 1 C peas, thawed if frozen
• 3/4 C hot water
• salt and pepper to taste
• 3 whole eggs
• 3 egg yolks
• 1 c Pecorino Romano, plus more for serving
• 1T butter, melted
• 1t fresh lemon juice
• 1/2 t salt
• 1/2 t ground pepper
• 1 pound spaghetti
• 1 C pasta water
• 2 T Minced Parsley

Over medium heat add a tablespoon or two of olive oil to a skillet over medium heat.  Add ham and cook 3-4 minutes until starting to brown on the edges.  Add peas and toss lightly.  Add 3/4 cup hot water to pan and cook until peas are thawed and tender.

In a mixing bowl add eggs and egg yolks. Whisk in Pecorino Romano cheese until well combined.  Add salt and pepper.

Cook pasta as directed on package.  Reserve 1 cup of hot pasta water.  Cool hot pasta water 2 minutes. Add cooked pasta to the ham and pea mixture, its ok if some water makes it the the skillet, no need to drain completely.  Turn off heat to skillet and toss the pan a few times to disperse peas and ham with the pasta.

Take cooled pasta water and slowly drizzle in to egg mixture whisking continuously so as to NOT scramble the egg mixture.  When water fully incorporated into eggs, turn stove onto low and replace skillet over the flame.  Stirring constantly with tongs, drizzle in the egg mixture to the pasta mixture and cook 2 minutes.  Remove from flame.

Add melted butter and lemon juice,  Sprinkle on minced parsley.  Toss gently then serve with additional Pecorino Romano over the pasta and enjoy with a nice Pinot Grigio and slice of garlic bread.

Gnocchi in brown butter with spinach and walnuts.

 

We're big fans of gnocchi in my household.  Problem is that we don't have a good source of fresh gnocchi like we did at Eataly when we lived in L.A.  You'd think as the 4th largest city in the country we'd have one, but no such luck.

These aren't scratch made gnocchi.  Its a vacuum sealed pasta from Target, the DeLallo brand.  They are decent gnocchi, not gummy or dense and worked well with this recipe.  

Gnocchi in Brown Butter with Spinach and Walnuts

Ingredients

• 1 lb favorite ready to use Gnocchi
• 1 lb spinach
• 1/2 c butter
• 1/2 c chopped walnuts
• 1/4 c minced sweet onion
• salt and pepper
• 1/4 t ground nutmeg

Prepare Gnocchi according to package instructions.

Place butter in a large skillet.  Over medium heat stir butter while it browns to a deep golden color.  When it stopped foaming add walnuts and onion.  Stir and cook until onion is transparent (2-3 minutes)/

Add Gnocchi to skillet and toss to coat evenly with butter mixture.  Add spinach.  Salt and Pepper to taste along with the nutmeg.  Cover for 4-5 minutes until spinach is starting to wilt.  Remove lid and toss with the gnocchi until spinach is evenly distributed.

Serve warm with a slice of garlic bread om the side and a nice Italian white like a pinot grigio that will cut through the rich brown butter sauce.  a few scrapes of fresh parmesan off the grater would be a nice touch too.