Boulder Locavore - Local. Seasonal. Food. Drink.

President's Birthday Cherry Pie

2012-02-20T04:00:00.002-07:00

If I were a superhero ‘Pie Prowess’ would not be my super power. I like pie. To me it has a gentile sensibility to it that is often overlooked for sexier desserts like Chocolate Decadence or Molten Lava Cake. Pie doesn’t need any of those bells or whistles. It is simple, straight forward and can hold its own against the most gastronomically fussy confections.

I’ve made pies, not a lot of pies, but I’ve made them. I am however more of a Tomboy Baker, not bearing the precise execution to produce the gasp-inspiring perfection as one would expect of ‘Martha’. I have not made two crust pies or pies with a woven top crust so I ventured into uncharted waters with this recipe. When asking my family if they’d like Cherry Pie or Cherry Cake (both vintage recipes I’ve not made) for President’s Day I got a resounding ‘cherry pie’ request. When one thinks of our early Presidents I agree that cherry pie springs to mind.

I found a recipe called President’s Birthday Cherry Pie in my grandmother’s recipe box. Liking to coordinate my desserts to my national holidays, it seemed complete destiny. For me President’s Day and the corresponding three day holiday always feels like a beckoning of spring. In Colorado we rarely have a traditional spring. In fact in the decade I’ve lived here I can only remember one. Typically we ping pong between flirty warmth and a soggy dump of snow until it all gives way to summer. We rarely enjoy balmy breezes, or the building warmth assuring summer will come. No taking time to gaze on the nubile growth of the new season (more likely holding our breath that the late snow does knock out the blooms and consequently the promise of summer fruit on our tender trees). Despite all that, I choose to believe spring WILL come, in its own time, and I will secretly bid it welcome this weekend with my Cherry Pie.

I must insert this pie is completely delicious. The flavors perfectly combine to give center stage to the tartness of the cherries that act to pique the palate without a pucker. I fell in love with the pie as it exited the oven with browned crust strips and bubbling, ruby-red cherries. I waited about 13.5 minutes before cutting the first piece, anxious to take photos and taste it. I realized the pie needed a moment to compose itself as the beautiful piece steamily relaxed on the plate. It was fantastic though when I allowed the pie to fully cool and gel, the subsequent pieces were primly intact.

The original recipe was for a regular 9 inch pie pan. I set my sights on a particular deep dish pan I have so will offer adaptations for both types of pie pans. Being my first woven a pie top I felt like I was playing Jenga and once I successfully laid down 6 strips of crust atop the pie, I chickened out at the idea of doing anymore. I also did not weave mine for fear of breaking the strips. I was satisfied my pie might not win a beauty contest but is a ‘Pie for the People’. Please, pie experts, weave your magic on your pie and think of me!

PRESIDENT’S BIRTHDAY CHERRY PIE

Ingredients (Deep Dish version):

· 3 cans (16 ounces/can; about 3 cups)* pitted tart/pie cherries

· ½ cup liquid from drained cherries**

· ½ cup granulated sugar

· ½ cup light brown sugar

· 3 tablespoons arrowroot starch or cornstarch

· Heaping ¼ teaspoon ground cinnamon

· 1/8 plus 1/16 teaspoon almond extract

· 1 tablespoon butter, cut into very small pieces to dot on pie

· Pastry for double crust 9 inch deep dish pie (gluten free or regular)

Ingredients (Standard Pie):

· 2 cans (16 ounces/can)* pitted tart/pie cherries

· 1/3 cup liquid from drained cherries**

· 1/3 cup granulated sugar

· 1/3 cup light brown sugar

· 2 1/2 tablespoons arrowroot starch or cornstarch

· ¼ teaspoon ground cinnamon

· 1/8 teaspoon almond extract

· 1 tablespoon butter, cut into very small pieces to dot on pie

· Pastry for double crust 9 inch regular pie (gluten free or regular)

*should you wish to use frozen pie cherries use the same volume thawed.

**if using frozen thawed cherries add the required volume of diluted cherry juice as a replacement for the liquid from canned, drained cherries.

1. Preheat oven to 425 degrees.

2. Drain cherries reserving ½ cup liquid for a deep dish pie or 1/3 cup liquid for regular pie. Place both cherries and liquid into a large saucepan.

3. Stir in granulated sugar, brown sugar, arrowroot or cornstarch, cinnamon and almond extract. Cook over medium-low heat until sugar is fully dissolved. Simmer for an additional minute and set aside.

4. Prepare the pastry crust fitting one crust into the pie pan. Roll out the second crust and cut into ½ inch wide strips.

5. Pour cherry mixture into pie crust, dot with butter and weave pastry strips on top of the filling.

6. Bake at 425 degrees for 15 minutes. Lower the temperature to 350 degrees and bake an additional 35 to 40 minutes until pie is brown and bubbly.

7. Cool completely (if you can wait!) and serve.

For a President’s Day drink dating back to George Washington, check out Cherry Bounce and make your own!

Pin It

Jumpstart Your Food Garden: Affordable Resources and Tips to Ensure Summer's Bounty

2012-02-17T04:00:00.004-07:00

I have loved to grow things all my life. I would steal legumes from our pantry as a child and put them in pots in my room to grow. I did not care what it was I grew; I just wanted to grow plants.

As an adult I care much more about what I grow since I plant a food garden yearly. Living in a seasonal climate provides I need to be ready at the starting line when the time is safe to plant outdoors. It always feels like a starting gun firing for an all too quick race when the last frost departs. Our regional guideline is not to plant before Mother’s Day and indeed we’ve had big dumps of snow in May. Especially for the coveted warm weather crops such as tomatoes, peppers and eggplant, having hardy plants ready to go into the ground when the time is right is crucial. Poor planning or immature seedlings leave us whiny with loads of green tomatoes when the fall frost visits!

The general rule of thumb is to start seeds 8 weeks before the last proposed frost date. I have found to have really sturdy plants by the last frost for Colorado type climate, beginning warm weather seeds indoors now is about perfect. If the seedlings are ready earlier than can be planted outdoors they can always go through a longer hardening off period (the process of taking indoor germinated plants outside a bit at a time daily to allow them to acclimate to living outdoors all the time) but if they are not robust for the transition to the garden, the penalty is garden yield.

Over the years I’ve experimented with how best to start seeds and have learned a lot along the way. Though it’s fun to begin seeds in an egg carton on a windowsill my finding is that does not produce plants ready to get growing when put into the ground. Warm weather seeds like warmth to germinate and all seedlings like about 15 hours a day of sunlight once sprouted, which is very difficult to get under normal home conditions. My experience has been when growing with natural light only, the seedlings are more spindly, not nearly as mature as desired and often do not weather the transition to the garden well. The plants I now produce from seed are the quality of a good nursery if not better.

A few years ago I decided to work with grow lights and concerned over the cost I originally endeavored to build my own lighting set up. However after researching I discovered some very cost effective resources that made my seed starting a completely different experience. With some simple items starter plants will rival any good garden store, at a fraction of the cost and to your exact variety choices. There are many wonderful seed catalogs (I’ll list some favorites at the end of this post) and for a few dollars per seed packet you can select exactly what you want to grow and what works best in your region.

I have included links for all the items I use to start seeds on Amazon.com. The grow light system I did purchase originally on Amazon.com. You can find peat pots, seedling mats and trays at most nurseries, home improvement stores and ‘Big Box’ retail stores with a garden center if you’d rather buy locally.

The grow light system I use is a suspended light on a frame. It is very lightweight in comes in two sizes allowing flexibility for your space needs. I have two four feet long lights (the lights come in 2 foot lengths as well) and when not in use I remove the hanging light and stash the entire things for the next season.

I have found expandable peat pellet pots are a great way to begin seeds. They start as a flat disk and when soaked briefly in water pop into a small cylinder of peat, a growing substrate ideal for seeds. They provide excellent drainage and room for the seedlings to easily take root. I also like them because as the plant gets larger they can be transplanted into a larger peat pot with seed starter soil which can be planted directly in the garden when the time is right. No transplanting of tender roots into the ground. There are many brands of these pots. I found an offbeat source for the larger peat pots online what was far cheaper in bulk than most sources so it pays to shop around.

The easiest way to care for your seedlings is in a plastic seedling tray with a clear lid. These are only a few dollars and are reusable annually. It allows watering directly, no worries about spilling and by using a lid a naturally humid environment is produced which seedlings love. Once the plants begin to get taller, a taller lid can be purchased to maximize the time plants enjoy the greenhouse effect.

For warm season crops a seedling heat mat is helpful to quickly germinate the seeds. It fits underneath the seedling tray (outside the seedling tray). The mat is left on only until the seeds germinate and is not required for cool weather crops. I noted when fetching the link for this there is a windowsill heat mat that is long and narrow should you want to use natural light but to speed germination.

Since seedlings like about 15 hours a day of light I purchased a timer with outlets allowing the grow lights to be controlled by the timer automatically. When not in use (or if desiring the same timing cycle) the timer can be used for setting regular lights on a timer if desired as well (this link is for an example product, there are many manufacturers for this type of timer).

Based on my research and experience this is an incredibly affordable way to get your garden going especially if you have an area of any size to plant. The cost of the supplies (other than the peat pots which need to be replenished with each planting) is extended over multiple growing seasons and you’ll definitely save on buying seeds instead of full grown plants.

Favorite Seed Catalogs:

Seed Savers Exchange: they have been in the business of saving seeds from all over the world providing an extensive collection of heirloom seeds. I’ve grown fantastic varieties such as lemon tomatoes whose seeds were traced back to a bird market in Russia in the late 1800’s.

Seeds of Change is an organic seed company that offers a wide variety as well as guidance for urban and four season gardens.

Botanical Interests has a beautiful selection of vegetable and flower seeds in hand illustrated seed packets.

For information on growing food in Containers, by the Square Foot Gardening method and in Community Gardens, click here!

Product photos courtesy of Amazon.com; seed catalog photo courtesy of Seed Savers Exchange.

Pin It

Cherry Bars

2012-02-14T04:00:00.005-07:00

I was fortunate to live in Arlington Virginia for about 18 months. Though I’d visited before as a child I found Washington DC (we were 15 minutes from the National Mall, one exit to Georgetown) was a constantly unfolding treasure trove of history and cultural riches. I’d lived in big cities and loved the feeling of ‘DC’ which was much more like a town to me. Certainly with a strong political and cultural pulse but welcoming and approachable, with all its jewels laid out for the exploring.

I would often drive to the National Mall and stroll through the Smithsonian museums for the duration of my 2 hour parking meter allowance. I loved that the museums were all poised shoulder to shoulder for visitors to conveniently weave in and out and that they were free. We toured many a visitor around the area and certainly a favorite spot was Mount Vernon, the home of George Washington. The estate is well maintained to preserve the feeling of the day, sprawling over rolling grassy hills running down to the Potomac River.

I especially loved the gardens where he had grown fruit trees which still remain today. Of course a burning question posed to the patient docents hundreds of times daily was ‘Is it true?’ The question of course being about the infamous myth regarding George in his tender youth hacking down his mother’s favorite cherry tree with a hatchet. The story goes that George around the age of 7 was given his first hatchet (‘what were THEY thinking’? I’ve been around 7 year old boys and cannot fathom they mesh well with sharpened pieces of steel, unsupervised nonetheless). The tale goes that he was trying his hand on various sticks and plants and worked his way up to the beloved English Cherry tree. Nicking it with the hatchet caused its death and when queried, angrily by his father, he confessed “I cannot tell a lie; I did it’.

Sadly for those hanging on the high moral virtues of young Washington, I was told at Mount Vernon this was only a tale with no solid historical roots. I did not care; I love the story. And as a vestige of it will always think of cherries around President’s Day.

This little recipe is another from my newly discovered Kitchen Scrap Book published in 1937. This Cherry Bar recipe seems befitting the upcoming President’s Day and was shared by Mrs. Fred Henslin (Herslin?). It is a lovely bar with a shortbread bottom, topped with a beautifully chewy coconut, cherry, walnut spread baked to textural perfection. The coconut flavor is faint and the cherry flavor distinct as it calls for Maraschino Cherries (so no worries about them being out of season).

CHERRY BARS

Despite drinking my share of Shirley Temples and liking a maraschino cherry as well as the next girl, I’ve grown to fear the unnatural color of the glowing scarlet orbs of sweetness. I recently discovered a naturally dyed, cane sugar, no-artificial-anything variety at Whole Foods (by Tillen Farms). They taste like the real thing however I sleep easier using them.

Yield: 16 bars

Prep time: 20 minutes (which overlaps with cooking time)

Cooking time: 40 minutes

Cooling time: 15 minutes

Ingredients:

· ½ cup unsalted butter, softened

· 1 cup plus 2 tablespoons sugar

· 1 1/4 cup flour (I used gluten free)

· ¼ teaspoon ground cinnamon

· 2 eggs, beaten

· 1 tablespoon juice from the maraschino cherries

· ½ teaspoon baking powder

· ½ teaspoon vanilla

· ½ cup coconut, grated and unsweetened

· ¾ cup walnuts, finely chopped

· 1 small bottle maraschino cherries*, stems removed, quartered

*I combined about 12 Tillen Farms natural Maraschino cherries, quartered, with about 20 homemade Maraschino Cherries soaked in Luxardo liqueur (click here), halved. It made for a great flavor combination as each of the cherries is quite different.

1. Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of a 9 inch by 9 inch square pan. Spray with non-stick cooking spray.

2. Put butter into a bowl of a mixer and beat on low to soften; about 1-2 minutes. Add 2 tablespoons sugar and 1 cup of flour to the butter. Mix on low to fully combine.

3. Spoon mixture into the bottom of prepared pan and pat down to cover bottom of pan. Sprinkle with cinnamon.

4. Place mixture in oven and bake for 10 minutes. Remove and set aside.

5. While shortbread crust is cooking, place eggs, maraschino cherry juice, 1 cup sugar, ¼ cup flour, baking powder, vanilla in the bowl of a mixer and mix on low to combine fully. Add in coconut and walnuts and mix on low just until mixed in. Do not over mix.

6. Spoon mixture over the shortbread crust. Place cherries on top of the mixture. Place in the 350 degree oven and bake until set (when toothpick removed is clean, and top has browned) about 30 minutes. Do not over brown.

7. Allow to cool on a rack for 20 minutes. Slice and serve.

Pin It

Happy Day Cake with Strawberry Whipped Cream Frosting

2012-02-11T04:00:00.003-07:00

I’m sure you are familiar with the phrase ‘it’s all in the name’, and for me it is with this recipe. Happy Day Cake. Has there been a more uplifting, simple, sweet name for a dessert? Ever? I think not.

Around the holidays I was meandering through some shopping and came upon a small spiral-bound book called the ‘Kitchen Scrap Book’. It is a published cook book broken into sections of food with recipes printed by the publisher on the first page of each section, followed by blank pages for the book’s owner to jot down their favorites.

I was instantly charmed by its diminutive size and the blotted recipes written in fountain pen. The book was published in 1937. I opened to the page with a recipe for Happy Day Cake. My response was a bit like seeing the cutest puppy in the world and I bought the book immediately. I pored through all the recipes seemingly all added by different cooks. Some signed their names. It made me realize what a different dimension is added to a recipe when reading it in someone’s handwriting.

I wondered about the ladies whose recipes were in the book. ‘Barby’s Cherry Cake’, ‘Suzie’s Beet Pickles’, ‘Lorraine Stabb’s Ice Cream’. A little slip of paper from the Motor Vehicles Department Commissioner was also tucked inside announcing that two 1954 automobile tags were enclosed; the back was covered in a recipe now in faded pencil, for what I cannot figure out. I felt in the company of women who may not still be living. I feel sure in a little book such as this, there are surely treasures to discover!

There was no frosting noted with the Happy Day cake recipe. Already feeling upbeat from the idea of the cake I decided to make a Strawberry Whipped Cream Frosting, keeping it very simple, flavorful with a bit of whimsy. The faint pink color was appealing and made me think of Valentine’s Day.

After making the cake myself I did some sleuthing and it seems this was a cake made for special occasions like birthdays and anniversaries. I personally don’t think one should wait for a marked date to make this. Any day is made happy merely by making the cake!

HAPPY DAY CAKE

The original recipe indicates both the mixing time specifications or how many strokes if mixing by hand. Love that.

Ingredients:

· 2 ¼ cups cake flour (I used regular gluten free flour)

· 3 teaspoons baking powder

· 1 teaspoon salt

· 1 ½ cups sugar

· ½ cup shortening (I used organic Spectrum brand shortening)*

· 1 cup half and half (the original recipe calls for milk)

· 1 teaspoon vanilla

· 2 eggs

*the original recipe has a substitution option to use butter instead of shortening. If substituting butter, margarine or lard for shortening reduce the milk or half and half to 7/8 cup. I cannot comment on making the recipe with this substitution but wanted to include the option.

1. Preheat the oven to 375 degrees. Cut parchment to fit in the bottom of two 9 inch cake pans. Spray with non stick spray (note: the original recipe indicated to put the parchment in the pan and then to grease them. I opted for spray which may not be necessary but it released the cakes easily when done).

2. Sift together the flour, baking powder, salt and sugar into a medium mixing bowl. Set aside.

3. In the bowl of a standing mixer with paddle attachment (or large mixing bowl with hand mixer) mix shortening on low speed to soften. Spoon in sifted ingredients, a little at a time while mixing on low to fully combine.

4. Slowly add ¾ cup of the half and half until fully mixed. Mix on medium for 2 minutes.

5. Add the eggs and remaining ¼ cup half and half. Mix on medium speed for a minute until smooth.

6. Divide batter between the two prepared cake pans. Bake for 25 minutes until cakes are beginning to brown on the top and spring up to the touch.

7. Remove and let pans cool on cooling racks for 5 minutes. Remove cakes from pans, remove parchment paper and allow to cool fully on cooling racks. While cakes are cooling prepare frosting.

STRAWBERRY WHIPPED CREAM FROSTING

The needed ingredient amounts are combined below though I made this in two batches to make the cake filling a denser strawberry flavor. Since all strawberries vary in sweetness, and though you can sweeten them as desired when making the Strawberry Puree, taste and adjust the frosting and filling to your desired strawberry flavor.

Ingredients:

· 2 ½ cups Heavy whipping cream

· 2 ½ tablespoons Sugar

· 1 ¼ teaspoons Vanilla extract

· Strawberry Puree (see below for recipe)

Cake Filling:

1. In the chilled bowl of a standing mixer (or a chilled metal bowl with a handheld mixer), combine:

· 1 cup heavy whipping cream,

· 1 tablespoon sugar

· ½ teaspoon vanilla

2. Begin to mix with the whisk attachment at low speed to combine ingredients. Increase speed to high. As mixture begins to thicken (a few minutes) add 5 tablespoons Strawberry Puree.

3. Whisk until mixture until peaks form.

Cake Frosting:

Note: This should be an ample amount of frosting. I wanted the cake to be whimsical and used a lot of frosting! If you have some remaining you can surely find other uses: on ice cream, in coffee, pancakes…

1. In the chilled bowl of a standing mixer (or a chilled metal bowl with a handheld mixer), combine:

· 1 ½ cup heavy whipping cream

· 1 ½ tablespoon sugar

· ¾ teaspoon vanilla

2. Begin to mix with the whisk attachment at low speed to combine ingredients. Increase speed to high. As mixture begins to thicken (a few minutes) add 6-7 tablespoons Strawberry Puree.

3. Whisk until mixture until peaks form.

Simple Strawberry Puree

I used the last of my handpicked organic strawberries from last summer which I’d frozen to make this puree. * You can use fresh strawberries and if they don’t have enough liquid add water by the tablespoon until the strawberries liquefy in the blender. This recipe makes a bit more than you’ll use but you can drizzle it on the cake or use it for other things like pancakes.

Ingredients:

· 16 ounces frozen hulled strawberries, thawed* (save any liquid from thawing!)

· Sugar or honey

Place strawberries and liquid in a blender and select the ‘puree’ setting. Pulse until berries are liquefied. Add sweetener by the teaspoon until desired flavor. The berries will be mixed with sweetened whip cream so they don’t need to be overly sweet.

Cake Assembly: Place one layer flat side down on a serving plate. Frost the top of the layer with the Cake Filling. Place second layer of cake, flat side down, on the filling. Frost top and outside of cake with the Cake Frosting.

Pin It

{No Machine} Strawberry Jam Buttermilk Ice Cream and Homemade Dark Chocolate Hearts

2012-02-08T04:00:00.005-07:00

I was poking around in my Grandmother’s recipe box for something sweet to make for Valentine’s Day. I found a little slip of paper on which was a recipe that seemed simple, delicious and color-coordinated for the Holiday of Love upcoming. It also brought back my favorite memory of my Grandmother and strawberries. I shared this early on when starting my blog. At the time I had about 3.2 readers so if you are part of that tiny group, I apologize for this redundancy!

My maternal Great Grandfather was the Administrator of the Carnegie Institute in Washington D.C. in the early 1900’s. At the time scientists flocked from everywhere looking for support for their latest invention. Being far from home often for long periods of time, my Great Grandmother would host tables of these scientists for dinners to supply a bit of warm comfort. My Grandmother as a child was privy to these fascinating visitors.

One day my Great Grandfather came home to tell ‘Grammy’, my Great Grandmother, that there was a young scientist who had an idea about the home front and he wanted to speak to a ‘real housewife’ (defined then quite differently that today’s version thanks to reality TV) about it. On a cassette taped interview I have with her, Grammy unfolds the tale. This beaming young scientist bounded into her house to excitedly tell her about an idea he had about preserving the harvest for off season consumption. He detailed going into the fields at the peak harvest time, gathering fresh produce and freezing it to be used at another time.

Grammy, clearly flummoxed on the tape, told him in her gentile way that she saw no use for such an idea (I’m sure completely collapsing this visionary’s hopes and ego). There is a pause on the tape, Grammy laughs and says ‘I’m so glad he did not listen to me! For whenever I go to the freezer section of the grocery store and see his name, Clarence Birdseye, I remember his story’.

Nana (my Grandmother) shared that she always loved it when Mr. Birdseye visited them because they’d have strawberries in winter! Now thanks to Nana you can have Strawberry Jam Buttermilk Ice Cream in winter!

I have found since becoming a locavore that the prospect of freezing fruit for a different season plays out very differently than I expected. My first summer when picking and freezing berries I had grand ambition of making a Golden Raspberry Tart for Christmas. By the time Christmas rolled around it seems a horribly unseasonable idea. I find I really crave what is in season as a norm and find eating what is not odd.

In this case I pulled two small jars of summer made Strawberry Jam from my pantry. The warm, sweet taste of summer lives in this jam and it makes a treasured dessert for me. I love the flavor of this ice cream recipe. It’s simple with the true taste of strawberries. The consistency is a bit granular which tugs at an old memory of ‘ice milk’. I’m not sure if I am recalling correctly that ice milk retains some crystals in it being lower in fat. In any case, I love this. It’s rustic, authentic with a soft beautiful flavor.

{No Machine} STRAWBERRY JAM BUTTERMILK ICE CREAM

Ingredients:

· 2 cups buttermilk

· 1 ½ cups Strawberry jam

· Coloring if desired (preferably natural; I really suggest India Tree which you can find online, at Whole Foods, Sur La Table or Kitchen/Baking stores)

1. In a mixing bowl whisk together the buttermilk and jam until combined. Place into a freezer proof covered container and freeze until solid. Note: you will remove and cut up the ice cream so a pliable plastic container works well. I ran a bit of hot water around the outside to free the ice cream when releasing it without melting it.

2. Remove ice cream when frozen solid. Cut in to pieces and place into the chilled bowl of a stand up mixer equipped with the paddle mixing accessory. Install the plastic bowl collar on top of the mixing bowl or hold your hands over the top of the bowl as mixing begins. Once you being to mix the ice cream, chunks can fly out until they break into smaller pieces! Begin on low speed until frozen ice cream begins to breakdown. Then replace the paddle with a whisk accessory and beat on higher speed until it becomes light with no chunks.

3. Put ice cream back into a freezer container, pat down and cover. Refreeze. When fully frozen scoop out and serve.

Homemade Chocolate Hearts

On a whim I decided to accent the ice cream with some homemade dark chocolate hearts. I used a silicone mini ice cube tray for a mold. You can use any type of desired chocolate flavor as well as add things like nuts, crushed cookies, pretzels, dried fruit in the hearts as well.

Yield: the mold I used makes about 1 inch square hearts and the yield was 9 with the amount of chocolate below

Ingredients:

2-3.2 oz quality chocolate bar any flavor of your choosing (I used Choco-love Dark Chocolate); adjust for your mold size and desired yield

1. In a double boiler or in a heat proof metal bowl over a sauce pan of boiling water, melt the chocolate, stirring with a spatula.

2. Once melted let chocolate sit a few minutes. Pour into mold of choice and place in the refrigerator. Pop out when firm.

Note: I did not temper the chocolate which is a process that yields it glossy. Should you want to take that step click here for instructions how to do it!

Pin It

Wild Rice-Sumac-Cayenne Wings and New Planet Gluten Free Beer

2012-02-05T10:06:00.018-07:00

I love football season. It signals the slow slide into the cozy time of the year for me. The sweaters come out as does the hearty food and drink. This month our Vintage Recipe Redo and Swap posts smack dab in the middle of the Super Bowl. I originally determined my spin on the assigned Wild Rice Dressing recipe would be a yuppie Wild Rice Harvest Cake, with exotic grains and exotic sensibilities befitting the caliber of our swappers.

However, once realizing our posting overlap with the ‘biggest game of the year’ my attention became myopically fixated on Wings, the quintessential Super Bowl food. I felt everywhere I turned people were talking about them, recipes abound for them and I had to make them.

For my wings I decided I would be baking them and really wanted to incorporate Sumac (not of the poisonous variety) to brighten them up. If you are not familiar with sumac it is a lemony spice used mainly in Middle Eastern cooking but I think it’s highly under used. It’s great sprinkled on roasted vegetables and anywhere you want some brightness of flavor without becoming totally tangy or acidic as in the use of citrus.

I created a rub of toasted, pulverized wild rice, cayenne pepper, sumac, smoky paprika and honey leaving these wings deeply flavorful with a growing, lingering heat. Instead of a traditional blue cheese dipping sauce, I’ve made a simple Sour Cream Yogurt Sauce merely to cut any spice if desired. My familial taste testers not only gave them the thumbs up but asked me please to make another batch a mere few hours later.

TOASTED WILD RICE-SUMAC-CAYENNE WINGS

Yield: 12 wings

Prep time: 10 minutes

Cooking time: 1 hour

Ingredients:

· 12 total first and/or second joints of chicken wings (the drumette and meatier mid wing section)

· 2 tablespoons uncooked wild rice

· 2 tablespoons sumac

· 1 teaspoon cayenne pepper

· 1 teaspoon smoked paprika

· ½ teaspoon white pepper

· 1 teaspoon honey

· 2 tablespoons vegetable oil

1. Preheat oven to 350 degrees.

2. In a small, heavy skillet dry cook the wild rice over medium heat stirring constantly for 3 to 5 minutes until toasted. The rice turns from black to tawny brown and begins to smell nutty when it is toasted. Grind toasted rice into a powder with a spice grinder (I have a dedicated coffee grinder I use for spices) or a mortar and pestle.

3. In a large bowl combine the wild rice powder, sumac, cayenne pepper, smoked paprika, white pepper, honey and vegetable oil. Stir or whisk together to form a rub.

4. Add chicken wings to the bowl of spices and work the rub into all sides of each wing with your hands. Place into a roasting pan and bake for 1 hour.

5. Allow to cool just until they can be handled and serve.

SOUR CREAM YOGURT SAUCE

I used Greek yogurt for this recipe for its thicker consistency which is more like sour cream than traditional yogurt.

Ingredients:

· ½ cup sour cream

· ¼ cup plain flavor Greek yogurt

· 1 tablespoon finely chopped Italian parsley

· Salt and Pepper to taste

Whisk together all ingredients until smooth and combined. Serve chilled for dipping wings.

When I learned 7 years ago that I could no longer eat gluten, I cried. Not for the loss of gluten, I did not even really understand what gluten was, but for the disorientation of it all. I’d lived my life traveling extensively, eating whatever I pleased. I told the nutritionist I was working with I felt ‘gluten free’ was like a country I had never heard of and I’d just been given a passport and told I’d be living there the rest of my life. I felt like she’d kindly told me I needed to walk out her front door and climb Everest; with no oxygen.

In hindsight my first year was spent judging how far apart I now was from the world of food I’d always known. I would constantly think up foods, even those I did not like, and try to find out if they were available to buy or make in gluten free form. I was trying to get my bearings to comprehend what life would be like.

A lot has changed in the years I’ve been gluten free. A constant statistic I’ve heard is that 1 in 132 people are believed to have a form of gluten intolerance, most undiagnosed. The ever growing awareness and availability of gluten free food, quality gluten free food, seems to support the unveiling of this long cloaked dietary condition. I decided early on that I was not going to let this be my cross to bear. Though I have to consider everything I consume, I was not going to wear it like a sandwich board nor was I going to eat in a way to give it power over my culinary life.

Beer is something completely off limits for those gluten intolerant. Though I’m not a huge beer drinker, there are times when only a beer will do. At first I could only find a rice based beer which was expensive, hard to find and not so good. Anheuser-Busch stepped up with Redbridge and it was the first time I felt I was back in the ballpark with flavor normalcy. Sadly it was pulled from the market for reformulating and I don’t think it ever returned.

Colorado is a hot bed of craft beer. I feel certain if you polled beer drinkers in most of the U.S. metropolitan areas you’d find they all know what a Fat Tire is and have had at least one. When I decided to make these spicy wings the first beverage I thought to pair them with was beer. I sashaying into my neighborhood liquor store asking ‘do you carry any gluten free beer?’ They escorted me over to the refrigerator and presented New Planet gluten free beer. I’d heard of it but knew nothing else about it. I bought one six pack (or 4 pack) of each of their three flavors: Tread Lightly Ale, 3R Raspberry Ale and Off the Grid Pale Ale.

Clearly my locavore divining rod was on the case with this mission. New Planet is not only from Colorado but from Boulder with brewing conducted in Fort Collins. As the name suggests they are environmentally conscious donating a percentage of their proceeds to worthy causes that are attentive to the environment. Each of the ales channels proceeds into a different environmentally conscious effort. New Planet only makes gluten free beer; each batch is certified to ensure adherence to gluten free standards. They sport the relaxed slogan ‘No gluten? No problem’, which I love. I was anxious to see if their fanfare would pass muster in a taste test.

A personal criterion I have for gluten free food and drink is ‘is it good?’ Not ‘is it the best you can get in gluten free form?’ but for anyone is it good. Ultimately I want to be eating and drinking in a way that is fulfilling, not just the best possible for ‘my condition’ (though that does come into play at times). I recruited a knowledgeable beer-consuming friend who is NOT gluten free to do a taste test with me and share our findings. For the purposes of this article he’s elected the pseudonym ‘Manuel’ (I imagine because it makes him feel a bit like Antonio Banderas, but we’ll keep that between us).

Tread Lightly Ale (proceeds benefit trail restoration)

This ale is by far the lightest in color and flavor.

Toni (Boulder Locavore): Very light in flavor, thirst quenching, easy to drink on a hot afternoon. Would be overpowered by most flavorful food. The beer for someone not particularly a beer lover but wanting to drink it still.

Manuel: Very light, taste the sorghum which is the tipoff that it is a gluten free beer. Would drink it but it’s a bit mild.

3R Raspberry Ale (proceeds benefit recycling education)

I will assert I have a predisposition that fruit and beer do not belong in the same bottle the same as relatives from different sides of a family with staunchly different beliefs do not belong at a dinner table together. I was prepared for this to be a ‘sissy’ beer designed for a boutique crowd. After tasting I was forced to drink my words. This beer uses a raspberry puree from raspberries picked in Oregon for the fruit notes in the ale.

Toni: It had a distinct aroma of raspberry and though you taste the raspberry it is not sweet and the fruit flavor enhances the grain in the ale. It’s very different in a good way. My favorite and great with the wings.

Manuel: Manuel’s second favorite. Not too sweet on the palate; smells sweeter than it tastes. It is a lighter ale that is not particularly hoppy.

Off The Grid Pale Ale (proceeds benefit alternative energy)

This is the most similar in flavor to a gluten beer. Manuel would group this in a Bass Ale family with regard to flavor.

Toni: It has the most complex flavor profile but on its own (without food) is too hoppy tasting for me. It was the best match with the wings as its bolder flavor stands up to stronger flavored food.

Manuel: Manuel’s favorite, hands down. Least easy to distinguish as a gluten free beer. A comparable pale ale, gluten free or not. The best and finest gluten free beer he’s had (and he has done other gluten free tastings).

New Planet gluten free ales are available in 29 states (click here for details) as well as may be purchased online (click here).

Pin It

Seasonal Food with Panache: Lyon's Fork (Lyons, CO)

2012-02-03T04:00:00.008-07:00

Truth be told, if I could spend the entire dreary heart of winter in my pajamas indoors, I would. It’s a season for hunkering down, hibernating, and I’m not as light on my feet to go out exploring.

Despite my seasonal inertia I had gotten wind of something that compelled me to venture out to explore, full of hope from the indicators I’d seen. Twenty easy minutes north of Boulder lies the charming little town of Lyons Colorado. I’ve mentioned it before, drawn by its small town essence and intrigued by the Bohemian spirit of the non-conformist locals. I think everyone living there has a story that I suspect is nothing less than fascinating. The town is sequestered between two rivers and is the jumping off spot to the Rocky Mountains.

I’ve visited Lyons for years. It’s a mere hop from my house and I love exploring new places, restaurants and shops. When I first starting visiting, there was a fabulous restaurant called Cilantro Mary’s on the corner of the main street and the juncture of the road that winds up into the mountains headed for Estes Park. I fell in love immediately with the clean, flavorful Mexican food, the shabby chic artsy décor and the warmth of the place. It was a perfect place to visit for lunch or a wonderful brunch also serving the best Bloody Marys.

Sadly Cilantro Mary’s closed. The town of Lyons has ebbed and flowed through differing opinions on the role of commerce in the community and the businesses have bobbed and weaved through that as well. Subsequent attempts to rekindle the thriving business of Cilantro Mary’s failed, dramatically, and it seemed the verve would not return to the perfect restaurant space.

I got wind of a new restaurant, the Lyon’s Fork, having moved into the Cilantro Mary’s building. A few Lyon’s locals mentioned it, and I got the feeling the quality of the food and its flair was perhaps beyond their palate. I was hopeful. When perusing the restaurants participating in Boulder’s First Bite restaurant ‘sampler’ week, the Lyon’s Fork was on the list with an impressive offering that I’d more have expected to find in Boulder or Denver (or frankly any metropolitan area known for fine food) for its culinary prowess and touted flavor profiles. When checking out their website I was instantly impressed. Contemporary graphics, spectacular cuisine and a boat load of fun events, local music and more.

Last weekend I decided to try their brunch and really see if it was ‘all that’. When I entered the restaurant two strapping men were exiting and greeted me heartily. ‘This place is GREAT!’ one of them blared unprompted.

A very friendly, down to earth gentleman greeted us and offered us a table by the window. He turned out to be Wayne, co owner of the restaurant with his wife Debbie. They both began in the craft beer industry. Wayne having worked at Lyons local Oscar Blues for years and his wife Debbie having worked in the industry in California. They love Lyons, felt it was a good place to raise a family and are devoted to this restaurant. It shows.

The brunch menu spans breakfast and lunch choices all bursting with flavor and creativity. Wayne explained his chef, Ian, had been the Chef de Cuisine at Q’s in the Boulderado Hotel. He had many flattering things to say about Ian but assured me I’d see for myself when tasting his food.

I opted for a special not on the menu (which is making my mouth water merely recalling it as I write) of blackened salmon over a (perfect) fried egg, over their house potatoes, sautéed bok choy and Hollandaise sauce. My breakfast mate decided to have the basic breakfast plate feeling the true test of a kitchen is when making the most simple of dishes. The breakfast included eggs any style, chorizo, house potatoes and oranges. It also offered toast which we passed on being gluten free and instead of chorizo one could have bacon.

As we waited for the food I asked Wayne about their food sourcing. They buy much of their produce in season from the Lyon’s Farmette. It is a true farmette where the chef can build a menu around what is in season. Chef Ian will be doing a Farm to Table dinner there where he can design his entire menu around what he fancies in the garden that day. They also buy their beef in Colorado, pork from John Long (a name making any locavore rest a bit easier), Hazel Dell mushrooms, Haystack Mountain goat cheese and more.

Wayne and Debbie are committed to the region and the best ingredients for their food. It’s almost impossible to source from Colorado exclusively year round but I appreciated their level of engagement with the local food community. They strive to make almost everything fresh (even the ketchup served with our potatoes was made in house) changing their menu seasonally. They have a full bar and as you might imagine sport an impressive craft beer selection. The Fork has a soft spot for Southern, Mexican and Caribbean cuisine though more of a nod rather than full traditional dishes from those genres. Duck Confit Mac-and-Cheese. Stuff like that.

I will say both entrees were spectacular. My fish was cooked perfectly. The hollandaise sauce divine. I don’t like fried eggs and stopped mid bite to take a photo finding it beautiful in looks and in texture. One might dismiss the basic breakfast option but the scrambled eggs (sourced from Platteville) were a luscious flavor and light texture. We were warned the chorizo was spicy but I would more say it had a most robust, full flavor perhaps of any chorizo I’ve tasted. Unlike some which can be oily, these patties were smoky and smoldering with their heat. A bit like the creeping effect of wasabi, this chorizo slowly expands to offer a significant, well rounded flavor without blowing your head off and permanently scarring your taste buds.

The Fork is open for dinner nightly and brunch on Saturday and Sunday. Brunch as been a bit slow to catch on I’m sure after such a long vacancy of that local luxury. It is a perfect stop on your way to a meander in the mountains, after a great local hike, or just to have a bite and poke around Lyons. But more importantly it is worth the drive exclusively to dine there. It has a cheerful feeling that is a cross of sitting in your favorite friend’s welcoming kitchen and place you just really want to be. It has a great patio in the back of the restaurant that I noted got rave reviews on Yelp. I can’t think of anything better than a drive out there on a sultry summer day, late afternoon, to while away the time in good company and cuisine.

The Fork also has a few tables outside the front of the restaurant where you can sit and watch the world go by.

A note for diners with any restrictions: I suggest calling ahead to inquire if it would work for you. When I asked about accommodating gluten free diners for brunch I was told there were a few things they could offer though their menu is not extensive. Certainly what I had was beyond my hopes gluten free or not. It’s a small place and it’s best to call ahead to ensure your dining success.

Lyon’s Fork: 450 Main Street, Lyons CO 80540 303.823.5014 Brunch: Sat-Sun 8-2 Dinner: 4-9 (closed Tuesdays)

The town of Lyon’s has stepped up the pace in gentrifying the downtown making it a much more visually appealing as well as with more spots to check out. Across from the Lyon’s Fork you’ll find a market with the basics as well as more boutique and gourmet items perfect for a picnic in the sprawling city park (one block over to the south) or to head up to the mountains.

For Coffee: The Stone Cup on High Street (one block to the north, directly behind the Lyon’s Fork) has a great vibe, rotating artwork, a selection of food and sweets. The Barking Dog on Main Street also is a fun stop.

I adore The White Lion shop (two doors down from the Stone Cup). Lyla, the proprietor has taste and originality you’d never expect in a small berg such as this. Her charming store is organized well with cutting edge finds causing me to drive out whenever I need a special gift. She has an extraordinary collection of greeting cards I’ve not seen elsewhere, kitchen wares, baby items, inspirational books, artisan jewelry and more. Lyla’s husband George is a metal and wood craftsman whose gorgeous tables made from reclaimed wood and forged metal can be found (and purchased) throughout their store or in their charming back garden showcase.

There are a few antique stores, a high end custom fly fishing shop, a 1920’s style soda fountain, a quilting shop, Oscar Blues brewery, a shop featuring Colorado artisans and much more. It’s not a large town but certainly one with a lot of spirit and worth poking around.

Pin It

Valentine's Gifts for Those Who Eat or Drink

2012-02-01T04:00:00.004-07:00

As Valentine’s Day approaches I find myself scouting the internet for original ideas that might mix it up a bit without breaking the bank. Though I am a local devotee I also am a big supporter of cottage industry and would usually opt for something from a unique marketplace. I wanted to share some of my recent finds as well as some proven resources with you. I tried to find things that would be available to most via the internet (even with local sources) and some my fellow locals could visit in brick-and-mortar form. Hope you’ll find some things you like!

Etsy is an online marketplace for handmade, homemade, artisan wears of all sorts including food. I’m always amazed what I find there (including my blog designer Kristen from The Girl Makes Banners). Have an idea you are hunting down? Try Etsy.

Liking bright, sparkly things, this gift set of Cocktail Rimming Sugars immediately struck my fancy. This store, Dell Cove Spices, offers individual sugar colors (there is an aqua blue that is divine), large sets and many price point options. I also found this charming Gourmet Popcorn Spice perfect for Valentine’s Day in a variety of sizes and prices. Valentine’s delivery order date: February 8 for regular mail and February 11 for Priority Mail.

I have a personal connection to Burwell General Store. Christanna , the proprietor also started the monthly vintage recipe swap I participate in. She has many connections into the food world personally and professionally, and her taste is impeccable (culinary and aesthetics). Her store is offering a heart shaped Chocolate Chip Quick Bread that comes with a heart shaped baking pan (one use). Pair it with her Chipotle Hot Cocoa with homemade Heart Marshmallow and you have a beautiful, delicious gift. Valentine’s delivery order date: February 6.

I discovered Beach House Living a few years ago and was immediately charmed by the hand stamped vintage silverware. I have a spoon myself and love it. Rita has expanded her offerings to include new stamped flatware as well for those who might prefer that bright, shiny look over vintage. She has a few themes and unique adaptations for wine bottle labels, garden markers, inspirational sayings and weddings. Valentine’s delivery order date: Since all pieces are custom made, to ensure Valentines’ Day delivery you’d want to check her shipping time frames directly with her.

It’s often the details that make an occasion fun and festive. I was delighted to discover Sophies Big Day on Pinterest before the holidays and placed an immediate order. Nicole carries vintage style paper straws that are thick and robust and will even create banners to go with them. She has a cheery selection of baking and treat cups, treat bags, colorful twine. Right now there are several Valentine’s Day options but she is a great year round resource. Valentine’s delivery order date: February 8 with Priority Mail.

Though this is not a food or drink related gift I had to pass along this t-shirt and tote bag artist. I don’t recall how I ambled upon Look For Fiddleheads but have a number of t-shirts and tote bags being completely mad for the graphics of their design. They are playful, unique, and architectural but smacking of old school typeset designs. And Lee, the artist, is the most positive, creative soul I think I’ve ever encountered. You must check this store out. Valentine’s delivery order date: February 8.

After sharing these decorated shortbread cookies from Loris Place I’ve gotten so many emails about them. I have one reader who I feel sure has shared them with every relative and friend in her address book to their delight. Lori’s range is vast and themes fantastic. She has traditional Valentine’s Day colors and some unique designs as well. You must check out her whole line. If there was ever a theme you wanted she’s likely to carry it and her artistry is beyond anything I’ve personally seen on a decorated cookie. Valentine’s delivery order date: February 6 or later if using expedited shipping.

What is the old phrase? A way to man’s heart is through his stomach? I think the way to show anyone love is through food. One can taste love in food and the care that has gone into it regardless of how simple a dish. A wonderful option for those who cook of any skill or gifting for a cook is the Savory Spice Shop. They have spices for any dish, palate and every culinary genre. I perused there gift set lists and found some I thought would be fun for Valentine’s Day.

Lovin’ Spoonful (a collection of flavored sugars), Chili! Chile! (a collection of varied chile seasonings to spice things up) and every ‘Lover’s’ set imaginable (Seafood, Pasta, Curry, Steak and more) They have many stores but one can order online as well. Their quality and assistance cannot be beat.

For those who want to make something for their Valentine, I think these Jam filled Heart Cookies are the sweetest! The recipe is featured on a ‘must read’ (local) blog, Two Tarts. Sarah and Dulcie, two recently relocated-to-Colorado friends began the blog almost a year ago this month. It is a beautiful blog. Their recipes are inspired with unique, sophisticated flavor profiles yet are completely doable for any home cook. Their photos are fantastic and the clean design of their site is welcoming and hip. Click here for their recipe.

Robin Chocolate heart truffles: Rose Caramel, Rosemary Caramel, Raspberry, Lavender

I could not do a Valentine’s Day gift idea post without including Robin Chocolates, one whom I’ve written about before. Robin produces exceptional truffles and chocolate confections of a caliber expect to find in any urban culinary corridor, though we are lucky to call her local. I’m impulsive when I have a vision so when I decided I was ready to take some photos on a Sunday and Robin’s new store was not open, I headed to Pearl Street to buy some of her chocolates at the relatively new Piece, Love and Chocolate. I now believe the Chocolate Gods were guiding me as I discovered the Valentine’s mother lode. This completely charming boutique a few blocks west of the walking mall on Pearl Street offers every aspect of chocolate you’d imagine and in the most tasteful way.

I found beautiful vintage designed chocolate bars, several Valentine’s gift ideas (non-chocolate); exotic offerings from around the world, a dedicated collection of Colorado local confectioners of every sort (love that) and even chocolate-flavored pasta. They custom create gorgeous heart boxes of chocolate from their extensive truffle counter. They are also a bakery and I sampled the most delicious Gluten-Free Chocolate Ganache filled cupcake ever. Truly out of this world. The store offers different classes even some sexy chocolate classes for couples. It is a ‘don’t miss it’. If you have a chocolate craving, no question, this is your place. You can also pop by the card store next door for a unique Valentine too! Piece, Love and Chocolate does not ship sadly though Robin Chocolates does!

Photos from the Etsy artisans and Two Tarts are being used with written permission.

Pin It

Hummingbird Cake

2012-01-29T04:00:00.006-07:00

I read no further than the title of this recipe in the now defunct Country Home magazine before becoming completely smitten, tearing it out and stashing it in my ‘to make’ binder (the old school version of a Pinterest board). Despite the sound of the title, the magazine was cool. No gingham bonnets or cow milking tutorials. It played to the hip, young shabby chic loving crowd who liked distressed authentic finds, interesting current recipes with approachable charm, and who sought to bring a rural feeling vibe into their urbanized lives.

I had no imagination of what Hummingbird Cake would be like and I did not care. Nor did the girl at my neighborhood grocery store who gawked at the recipe title I had in hand at the check out counter and gasped ‘Hummingbird Cake! I don’t even know what that is but I want to make it….NOW!’ A kindred victim of good recipe titling.

I can now tell you Hummingbird Cake is a perfect marriage between Banana Bread and Carrot Cake. Lighter than carrot cake, almost crumbly (though still in a moist way) yet bearing the distinct (though not overpowering) flavor of banana. It has a Cream Cheese Pecan frosting which gives a nod toward the Carrot Cake family and the look of something you’d find in a fairy glen.

I set out to make the cake on a snowy day, seemingly perfect for baking. And one might expect an ethereal baking experience when making something like Hummingbird Cake; light, airy and magical. Though the recipe was easy I somehow was over or under caffeinated and it quickly turned into a daylong episode of the Marx Brothers. The oven door would not close leading me to believe the racks inside were from the other oven. Which then lead to me pulling them out from a fully heated oven, burning my hand only to learn the oven door just did not close all the way, period. I then began to bake the batter which seemed a bit ‘wet’ only to realize I’d not put in the flour portion of the recipe. This I realized half way through the baking of the cake layers.

The second making of the cake was much quicker and fortunately did not end in me burning anything down which would have been completely understandable from Round 1. Once the three layers of cake came out of the oven everything slowed to veritable reenactment of normalcy and proceeded smoothly from there.

I love the look of this cake. It is earthy, rustic but charming at the same time. The recipe provides for enough frosting to lightly frost between the layers and though visually more might seem better, the flavors are perfectly balanced. To me it has the look and taste of a cool weather cake; light cinnamon, roasted bananas and the cream cheese frosting.

HUMMINGBIRD CAKE

Modified from Country Home magazine (2008)

Serves: 12 -16 servings

· Prep/assembly time: 45 minutes

· Baking time: 25-30 minutes

· Cooling time: 15 mintues

Ingredients (cake):

· 3 cups flour (gluten free or regular)

· 2 teaspoons ground cinnamon

· 1 teaspoon baking soda

· 1 teaspoon salt

· 1 cup granulated sugar

· 1 cup packed light brown sugar

· 3 large eggs, room temperature

· 1 cup vegetable oil

· 2 teaspoons vanilla extract

· 1 cup fresh pineapple, crushed (see below)

· 2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on)

· 1 cup chopped pecans

· Parchment paper to line bottom of the cake pan

Cream Cheese Frosting:

· 1 ½ sticks unsalted butter, chilled

· 3-8 ounce packages of cream cheese, chilled

· 1 teaspoon vanilla

· 1 ½ cups powdered sugar, sifted

· 1 ½ cups finely chopped pecans

1. Preheat the oven to 350 degrees.

2. *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.

3. Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.

4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.

5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.

6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.

7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.

8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.

9. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.

10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.

To Make the Cream Cheese Frosting:

1. Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).

2. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.

3. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.

4. Fold in pecans by hand.

Cake assembly:

1. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.

2. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.

4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!

My thanks to reader Lori for prompting me to shake off the reverie of my food crush on this cake long enough to look into its roots. It has been more popular in the southern U.S. with roots seeming to originate in Jamaica where the hummingbird is the national bird. To read more, click here!

Pin It

Spicy Sausage Skillet Lasagna

2012-01-26T04:00:00.004-07:00

At the risk of sounding like a really cheesy Marketing campaign, one of the more challenging things I’ve done of late is waiting through taking photos of this lasagna before diving in head first. I love lasagna and feel it is the quintessential cold-weather comfort food. I don’t make it a lot however because it takes forever to construct and to bake.

I discovered a wonderful alternative recipe for skillet lasagna and frankly was dubious. It seemed gimmicky and too good to be true. I was delighted however in the making that it transformed lasagna into an ‘any night meal’ by converting the regular two hour construction/baking commitment to more like 30-40 minutes total. No joke. And all the cooking is on the stove top.

I feel people should really make food their own. There is not enough time in life to eat food you don’t love. You can alter the ingredients for this recipe to make it work for you and even change it up every time you make it. Here are some suggestions:

Vegetarian: Replace the sausage with the same quantity of vegetables

Gluten Free: Use gluten free lasagna (I’ve used Tinkyada and DeBoles and like both)

Don’t Like Spicy: Use mild Italian Sausage and a regular Marinara sauce

Hate Vegetables: You could add more sausage and cheese to make up for it but the vegetables do help develop more flavor!

Not sure what vegetables to use: The original recipe called for 1 ½ cups of zucchini which I don’t love in lasagna and the original recipe was not spicy. I wanted to stick with winter vegetables but other ideas would include: grated carrots, eggplant, sweet peppers, and other types of squash.

Want a lower fat version: Use skim ricotta and part-skim mozzarella.

I will add I intended to use tomato sauce I canned for the recipe and was completely excited to find three Colorado local pasta sauce options at my neighborhood grocery store (Lucky’s Market in North Boulder). Spinelli’s and When In Rome… pasta sauces hail from the Denver area and Gilberto’s is from Ft. Collins. Still finding myself twitchy when buying such products from non-local sources, I was thrilled at the new options. I bagged the home-canned sauce for the Spinelli’s Roasted Garlic Fra Diavolo (for those unfamiliar with this sauce it is a spicy sauce that has tomatoes, garlic and chilies in it). It was great. I will note local sauces can be more expensive than mega producer’s sauce. There was a $2-$2.50 per bottle difference with the local sauces being more expensive. Usually these sources are much smaller scale, so you are really buying a food artisan product. It’s always a personal purchasing decision but I love that there are options for locavores. An additional ‘locavore nod’ to Lucky’s Market; they have begun specifically labeling local sources throughout their store (and have their own farm that feeds some of the produce they carry). Love that.

SPICY SKILLET LASAGNA

Adapted from Country Home magazine (2008)

Serves: 6-8

Ingredients:

· 6-7 dried lasagna noodles (gluten free or gluten-filled), broken into 2-3 inch segments

· 12 ounces bulk Italian Sausage (spicy or regular)

· ½ cup chopped yellow onion

· 1 ½ cups chopped vegetables: My choice:

o -1/2 cup packed loose spinach leaves, rinsed and torn

o -1/2 cup butternut squash puree (or fresh grated)

o -1/2 cup finely chopped mixed mushrooms

· 26 ounces Fra Diavolo (‘Brother Devil’) pasta sauce

· 1 cup ricotta cheese

· ¾ cup grated mozzarella or grated Italian blend cheese

· 2 tablespoons grated Parmesan or Romano cheese

1. Boil lasagna according to the package details. Drain.

2. (While the lasagna noodles are boiling….) In a 12 inch skillet cook the sausage and onion over medium heat until the sausage is no longer pink. Break sausage up while cooking so it is in small pieces.

3. Add the vegetables and sauté for 2-3 minutes until they’ve begun to cook and are mixed fully with the sausage. Drain any fat and remove from skillet.

4. Pour 3 ounces of the pasta sauce into the bottom of the same skillet and spread to lightly coat.

5. Arrange half of the boiled lasagna noodles on top of the sauce.

6. Cover with half of the remaining sauce (approximately 6 ½ ounces).

7. Spoon meat mixture evenly on top of the pasta sauce.

8. Spoon ricotta cheese over the meat mixture in small mounds and sprinkle with ¼ cup of the mozzarella cheese.

9. Place the remaining lasagna noodles on the cheese layer.

10. Top with remaining pasta sauce then mozzarella cheese. Sprinkle with Parmesan or Romano to top.

11. Over medium heat cook lasagna, covered, for approximately 10 minutes or until warmed through and cheese has melted. Remove from heat. Let stand 5 minutes uncovered before serving.

Pin It