Baking

After many work projects, research projects, and a death in the family this year, I am returning to some blogging with an expanded brand:  The Nateicorn is... 

BAKING

Anyone who knows me knows I love to bake.  Baking to me is the epitome of comfort and joy.  No matter what kind of day I am having I always enjoy creating something.  For the holidays this year, I baked up a storm!  Here are a few of my favorite things:

Clementine Cake

 Clementine Cake adapted by Deb at smittenkitchen.com

My husband, Rick, and I were invited to a friend's home for Christmas Eve dinner.  I wanted to make something that wouldn't take away from the hosts dinner and desserts nor be too flashy, but still have good flavor and presentation.  I have tried a couple recipes from smittenkitchen.com, one of my favorite food blogs, and always enjoyed Deb's spin on dishes.  I belong to her email DL, so receive updates from her blog regularly.  After a quick search of winter desserts, I selected the Clementine cake recipe for its simplistic presentation and unique concept.  I knew even if the cake didn't turn out, I would have an interesting story to tell at the party!  Since I was baking quite a bit time was limited, so this simple cake seemed the right choice.

Even though it takes almost 3 hours to make (two hours of boiling the whole clementines to remove the bitterness) it was well worth the effort.  The bulk of the time was spent regularly checking the water level while the clementines boiled, so I ha plenty of time to work on other projects.  I highly suggest checking the water level regularly as the water in the pot can boil away quickly and you'll have a mess on your hands.  The rest of the prep was easy and the cake came together quickly.

Some things to consider:

• Deb notes the original recipe calls for an 8" pan, but she used a 9".  I used a 9" pan, as well, and followed her timing recommendations.  My oven bakes cool, so I always have to bump up 5 degrees for baking.  The cake finished at about 35 minutes at 355F degrees.
• Deb includes weights for the dry ingredients, as well as volume measurements.  With baking, if you have the option between volume and weight, always choose weight since volume can be arbitrary.  You will have more successful baked goods if you utilize the weights.  Get a good quality kitchen scale which has both US and metric, and also weighs to two decimals for accuracy.
• If you dust the cake with powdered sugar, like I did, I suggest waiting until you present the cake to dust it.  The cake is incredibly moist and sucks the powdered sugar up!  It essentially glazes itself, so if you would like a dusting for presentation, wait until the last second.

The cake was incredibly moist and quite the hit!  The whole, ground clementines give the cake a wonderful texture and flavor.  I boiled the heck out of my clementines rather than simmering like the recipe suggests.  Boiling created a very subtle orange flavor, in fact, it was almost lemony.  If you would like a medium orange flavor, stick with simmering as suggested.

I ground the almonds in my food processor first as finely as they would grind.  Almonds won't turn into a flour consistency due to their high fat content, but you should be able to get it fairly powdery.  You'll get a less gritty texture if you grind finely.

Overall, this was a great choice for a dinner party.  Everyone enjoyed the cake and had fun discussing how they were eating whole clementines; pith, peel and all!

Spiced Pumpkin Bread

We all have many variations of the standard loaf bread recipe, but this is my new favorite pumpkin version.  The recipe makes two loaves, or 2 dozen muffins, though I haven't tried the muffin variation yet.  I have churned out two batches of this recipe and both times had perfect loaves!  On the Epicurious recipe site where I found this, you can find hundreds of suggested variations on the basic recipe in  the comments section.  The recipe I post is altered to my taste, but please check out the basic recipe here, and be sure to read through a couple dozen suggestions from Epicurious readers.  Spiced Pumpkin bread was a wonderful gift for friends this year!

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.  Be sure to use fresh ground nutmeg for a more complex flavor.  My favorite part of this bread is the crunchy, caramelized crust!  Toast it and eat with honey butter.

Yield: Makes 2 loaves

Ingredients

• 1 1/2 cups white sugar
• 1 cup packed brown sugar
• 1 cup melted unsalted butter, slightly cooled
• 3 large eggs, room temperature
• 1 teaspoon vanila
• 1 15-ounce can solid pack pumpkin
• 3 cups (scant) all purpose flour
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder 
• 1 cup coarsely chopped walnuts (optional)

Preparation

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs, vanilla and pumpkin. 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.

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

Baked French Toast

Twas the morning of Christmas and all through the condo, not a creature was stirring, not even a a mouse.  We like to sleep in...

After spending all day Christmas Eve cooking, I was glad I planned ahead for breakfast and had baked french toast chilling in the fridge.  All I had to do was sprinkle with pecans and sugar, pop in the oven and warm up the rum raisin maple syrup.  Holy Martha Stewart:  YUM!

Baked French Toast

 
Prep:  10 minutes
Total:  3 hours (depending on how long you let it rest)

Note

Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch. Refrigerating the dish overnight leaves nothing to do but top it with pecans and bake it the next morning.  In step 3, I only used 1 tablespoon and it was plenty sugared.

Ingredient

• 6 large eggs
• 2 cups milk
• 1/3 cup heavy cream
• 1/3 cup plus 3 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon coarse salt
• 10 slices day-old brioche (about 3/4 inch thick)
• 1 cup pecans (coarsely chopped or crushed)
• Rum-Raisin Maple Syrup (see below)
  

Directions

1. Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
2. Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
3. Preheat oven to 375 degrees F. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup. 

Rum-Raisin Maple Syrup

Makes about 1 cup

• 3/4 cup raisins
• 3/4 cup pure maple syrup
• 3 tablespoons rum (feel free to skip if you prefer)

Directions

1.     Bring raisins, syrup, and rum to a simmer in a small saucepan. Remove from heat. Let stand until raisins are plump, at least 15 minutes.

 

Christmas Eve

2010 was a rough year in the Snelson/Snelaker clans, so I wasn't really into the holidays this year.  After many illnesses, health issues and work dramas, I am ready for 2011 to start.  But not until I get a couple more recipes posted!

Instead of exchanging gifts Rick and I usually go on vacation.  This year we weren't up to a trek so we kept it low key.  What to do with all that time?  Cook and bake of course!  The following were the highlights of the Night Before Jesus's birthday (none of my pictures came out worth a darn):

Oven Fried Chicken

Times: Total: 1 hr 50 min

Notes

Marinating skinless chicken pieces with lemon, herbs and a bit of skim milk as a tenderizer, really gets the flavor into the chicken. Cornmeal and whole wheat bread crumbs make a crunchy coating with few calories and baking on a rack ensures no soggy bottoms on the chicken.

Ingredients

•     1 lemon

•     1/2 cup low-fat milk

•     1/2 teaspoon granulated sugar

•     1/4 teaspoon cayenne pepper

•     2 teaspoons chopped fresh rosemary, plus 2 whole sprigs

•     4 cloves garlic, peeled and smashed

•     2 pounds bone-in skinless chicken legs and thighs

•     2 slices whole wheat bread, (3-ounces)

•     1/4 cup yellow cornmeal

•     2 tablespoons grated Parmesan cheese, optional

•     Kosher salt and freshly ground black pepper

1. Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.

2. Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.

3. Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.

4. Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.

5. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature. 

Food Network Recipe

Plum Skillet Cake

Active Time:  15 minutes

Total Time:  1 hour

Notes

There weren't any plums available at my favorite grocery store so I used nectarines and fresh cranberries instead.  A scoop of strawberry honey Greek yogurt on top help cut the sweetness while adding a subtle new flavor to the cake.  If you don't already own a cast iron skillet, get one!  This recipe is a must!

• 4 tablespoons unsalted butter, room temperature, plus more for skillet
• 1 cup all-purpose flour, plus more for skillet
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Coarse salt
• 3/4 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup low fat buttermilk
• 2 ripe medium plums, thinly sliced

1. Preheat oven to 375 degrees F.  Butter an 8-inch ovenproof skillet (preferably cast iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt.  Beat butter and 3/4 sugar with a mixer on medium speed until pale and fluffy.  Beat in egg.  Add flour mixture in 3 additions, alternating with buttermilk.
2. Pour batter into prepared skillet, and smooth top with an offset spatula.  Fan plums on top, and sprinkle with remaining 2 tablespoons sugar.  Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.  Let cool slightly.

Chewy Chocolate-Cherry Cookies

These are super yummy! I liked the contrast between the rich chocolate and cherries. I only had sweet cherries on hand; I suggest using tart dried cherries as it would be a better contrast. Be sure to use high quality cocoa. Cheap cocoa has a very flat flavor and won't bring out the flavor of the cherries.

Chewy Chocolate-Cherry Cookies
Cooking Light, DECEMBER 2005

Yield: 30 cookies

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Pumpkin Rolls

These didn't last long! I used canned pumpkin (not pumpkin pie mix) for this recipe and used hand grated nutmeg. Fresh spices make a big difference in baking so be sure to either use the freshest prepackaged or actual fresh spice like nutmeg, right off the "nut". If you are using out of date spices you are missing out on a lot of the flavor and depth of your baking. Also, be sure to invest in an oven thermometer. Having your oven at the correct temperature will either make or break your creations!

Pumpkin Roll

For the cake:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

For the filling:
1 cup powdered sugar
1 8-ounce package of cream cheese, softened
4 tablespoons margarine
1/2 teaspon vanilla extract

Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes.

For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.

Cranberry and Apple Cake

Since you can still find fresh cranberries in the store I highly suggest making this super easy and very yummy cake! Be sure to serve with vanilla ice cream or whip cream to cut some of the tartness!

While you are picking up cranberries for this recipe, be sure to grab a couple extra bags to throw in the freezer. Cranberries freeze really well and don't need to be defrosted before use. Whenever I get sentimental for fall, I pull out a bag of fresh, whole cranberries, frozen at the peak of their season to assuage my "out of season" craving.

Easy Cranberry & Apple Cake

by Ina Garten

Yield: Serves 6 to 8

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and medium-diced
• 1/2 cup light brown sugar, packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Preparation

Preheat the oven to 325 degrees.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Boeuf Bourguignon Soup

I'm finally over being sick. All I dreamt about was getting back into the kitchen and making something while I was laid up, so I have been going a little overboard with my "Holly Hobby" ways. So far, no complaints from Rick on all the food he has been having to eat.

Last night I decided to make some comfort food (who me?) ala Martha Stewart. I'm a big fan of flavorful foods made entirely in one pot. This recipe didn't disappoint! I forgot the shallots while I was at the store, so used 1 large sweet yellow onion I had on hand. I think the shallots would have given it a more complex flavor, but the yellow onion worked fine. Instead of the Burgundy, I used a Cabernet Sauvignon from Argentina. Any dry red wine will work. If you don't have one already, go out and buy a good quality enameled cast iron stock pot (I prefer Le Creuset). It makes a difference in making a recipe like this as it ensures a consistent temp and allows for better "bit formation" on the bottom of the pan which add a ton of flavor to the finished product. Be sure to learn how to use enameled cast iron correctly. It requires a slightly different cooking style.

Boeuf Bourguignon Soup
Martha Stewart, Living, December 2010, page 140

Active Time: 30 minutes
Total Time: 3 hours
Serves 6

From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.

4 bone-in short ribs (2 inches thick, 2 pounds total)
2 teaspoons cornstarch
3 tablespoons extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely chopped and 1 cut into 3/4 inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 tablespoon tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup dry red wine, such as Burgundy
8 cups homemade or store-bought low-sodium beef stock
2 cups water

1. Season ribs with 1/2 teaspoon salt and some pepper. Coat with cornstarch. Heatr oil in a large heavy pot (preferably enameled cast iron) over medium-high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.
2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl; add cubed carrots. (Nate Note: Make sure you save the "cubed" carrots and just add them to the bowl of browned mushrooms. They are added later in the recipe.)
3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized , about 6 minutes. Stir in tomato paste.
4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.
   
5. Remove ribs. Separate meat from bones; discard. Cut meat into bute-size pieces; return to pot. Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt.

Storage: Soup can be refrigerated for up tp 2 days or frozen for up to 1 month. Thaw before using. Skim fat from top, and reheat.