Recipe Courtesy of Alton Brown
1 cup golden raisins
1 cup dried currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 oz unsalted butter (1-1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 tsp ground cinnamon
1 tsp ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325°F.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.
Thursday, December 11, 2008
Saturday, November 15, 2008
Trios
From Gourmet's Favorite Cookies: 1941-2008 (2007 cookie)
Thumbprint cookies get a modern makeover for the new millennium. These have 3 different flavors of jam, making a generous offering to the person who likes to sample a little of everything. Chill balls before baking to better hold their shape.
2-1/2 cups all-purpose flour
1 tsp salt
2 sticks (1/2 pound) unsalted butter, softened
1 cup sugar
1 large egg
1 tsp pure vanilla extract
about 2 Tbs seedless raspberry jam
about 2 Tbs apricot preserves
about 2 Tbs strawberry preserves
Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
Fill indentation in each cookie with about 1/8 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.
Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
Bake more batches on cooled baking sheets lined with fresh parchment.
Cooks' notes: Dough can be chilled up to 2 days. Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week. Makes about 3-1/2 dozen cookies.
Thumbprint cookies get a modern makeover for the new millennium. These have 3 different flavors of jam, making a generous offering to the person who likes to sample a little of everything. Chill balls before baking to better hold their shape.
2-1/2 cups all-purpose flour
1 tsp salt
2 sticks (1/2 pound) unsalted butter, softened
1 cup sugar
1 large egg
1 tsp pure vanilla extract
about 2 Tbs seedless raspberry jam
about 2 Tbs apricot preserves
about 2 Tbs strawberry preserves
Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
Fill indentation in each cookie with about 1/8 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.
Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
Bake more batches on cooled baking sheets lined with fresh parchment.
Cooks' notes: Dough can be chilled up to 2 days. Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week. Makes about 3-1/2 dozen cookies.
Glittering Lemon Sandwich Cookies
From Gourmet's Favorite Cookies: 1941-2008 (2008 cookie)
If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches.
For Cookies:
1-1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 tsp salt
2 sticks unsalted butter, softened
1/2 cup confectioners sugar
1 Tbs grated lemon zest
1 tsp vanilla extract
White or colored sanding sugars
For Filling:
1 cup confectioners sugar
1 Tbs grated lemon zest
1 Tbs fresh lemon juice
2 Tbs light corn syrup
1/2 stick unsalted butter, softened
Preheat oven to 350°F with rack in the middle position. Line 2 large baking sheets with parchment paper.
Whisk together flour, cornstarch and salt.
Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Refrigerate for 30 minutes or freeze for 5 - 10 minutes to retain the ball shape during baking.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes.
Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on the second backing sheet while the first sheet is cooking.
Prepare filling by beating together all filling ingredients in a large bowl with an electric mixer until combined well. Transfer to a zip top sealable bag and snip off one corner (small opening).
Turn over half of the cooled cookies and pipe about 1/2 tsp filling on the flat side of each. Sandwich with the remaining halves, pressing gently.
Note: Cookies keep in a metal cookie tin at room temperature for 4 days. Makes about 50 sandwich cookies.
If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches.
For Cookies:
1-1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 tsp salt
2 sticks unsalted butter, softened
1/2 cup confectioners sugar
1 Tbs grated lemon zest
1 tsp vanilla extract
White or colored sanding sugars
For Filling:
1 cup confectioners sugar
1 Tbs grated lemon zest
1 Tbs fresh lemon juice
2 Tbs light corn syrup
1/2 stick unsalted butter, softened
Preheat oven to 350°F with rack in the middle position. Line 2 large baking sheets with parchment paper.
Whisk together flour, cornstarch and salt.
Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
Refrigerate for 30 minutes or freeze for 5 - 10 minutes to retain the ball shape during baking.
Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes.
Transfer cookies on parchment to a rack to cool completely. Form and bake more cookies on the second backing sheet while the first sheet is cooking.
Prepare filling by beating together all filling ingredients in a large bowl with an electric mixer until combined well. Transfer to a zip top sealable bag and snip off one corner (small opening).
Turn over half of the cooled cookies and pipe about 1/2 tsp filling on the flat side of each. Sandwich with the remaining halves, pressing gently.
Note: Cookies keep in a metal cookie tin at room temperature for 4 days. Makes about 50 sandwich cookies.
Friday, November 14, 2008
Smoky Ranch Salad Dressing
Courtesy of Better Homes and Gardens
1 clove garlic, peeled (about 1/2 tsp)
1/2 tsp kosher salt
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tbs snipped fresh Italian (flat-leaf) parsley
2 Tbs snipped fresh chives
1 green onion, thinly sliced (white and green portions)
1 tsp white wine vinegar
1/2 tsp smoked paprika
Place garlic clove on cutting board and smash with the wide side of your knife. Sprinkle salt ON the garlic and use the side of the knife to mash and rub into a paste. Transfer garlic paste to a bowl.
Whisk in remaining ingredients until well combined. Refrigerate until used.
1 clove garlic, peeled (about 1/2 tsp)
1/2 tsp kosher salt
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 Tbs snipped fresh Italian (flat-leaf) parsley
2 Tbs snipped fresh chives
1 green onion, thinly sliced (white and green portions)
1 tsp white wine vinegar
1/2 tsp smoked paprika
Place garlic clove on cutting board and smash with the wide side of your knife. Sprinkle salt ON the garlic and use the side of the knife to mash and rub into a paste. Transfer garlic paste to a bowl.
Whisk in remaining ingredients until well combined. Refrigerate until used.
Creamy Cranberry Salad Dressing
Courtesy of Better Homes and Gardens
2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp Dijon-style mustard
3/4 cup canola or olive oil (not extra-virgin)
2 tsp finely snipped fresh sage
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
In a saucepan, combine cranberries, sugar and vinegar. Cook over medium heat for 5 minutes, stirring often, until cranberries soften and begin to pop. Remove from heat and cool thoroughly.
Transfer cranberry mixture to a blender and process on high until nearly smooth. Add orange juice and mustard and blend to combine. With the blender running on medium speed, slowly drizzle in oil in a thin stream until emulsified, slightly thickened and creamy.
Transfer dressing to a bowl and whisk in sage, salt and pepper. Refrigerate any unused dressing.
Notes: Excellent served over a fresh spinach salad with dried sweetened cranberries, toasted pepitas or pecans, and wedges of brie.
2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp Dijon-style mustard
3/4 cup canola or olive oil (not extra-virgin)
2 tsp finely snipped fresh sage
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
In a saucepan, combine cranberries, sugar and vinegar. Cook over medium heat for 5 minutes, stirring often, until cranberries soften and begin to pop. Remove from heat and cool thoroughly.
Transfer cranberry mixture to a blender and process on high until nearly smooth. Add orange juice and mustard and blend to combine. With the blender running on medium speed, slowly drizzle in oil in a thin stream until emulsified, slightly thickened and creamy.
Transfer dressing to a bowl and whisk in sage, salt and pepper. Refrigerate any unused dressing.
Notes: Excellent served over a fresh spinach salad with dried sweetened cranberries, toasted pepitas or pecans, and wedges of brie.
Wednesday, February 13, 2008
Short Ribs with Coffee and Chilies
Courtesy of The New York Times
1 Tbs oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee
In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300°F oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.
Yield: 4 to 8 servings.
1 Tbs oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee
In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.
In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300°F oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.
Yield: 4 to 8 servings.
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