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.