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January 11, 2016
At Home with Friends

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Espresso Brownies with Espresso Ganache

These brownies should be marked “For Adults Only”. They are deep, rich, dark chocolate with an intense hit of espresso. There is espresso powder in the brownie and in the ganache frosting.

You don’t usually think about a chocolate dessert at Thanksgiving but this is the perfect last bite to follow those traditional Thanksgiving flavors and finish the meal. I cut them into tiny 2-bite squares and it’s like having a shot of espresso after dinner.

The intense chocolate flavor comes from a combination of unsweetened chocolate and unsweetened cocoa powder. The richness comes from the sour cream. The abundance of toasted walnuts compliments all the other ingredients.

I used Maida Heatter’s espresso brownie recipe but tweaked the instructions and added my own espresso ganache.

Also, because Thanksgiving is so labor intensive, it’s imperative to have some desserts that can be made several weeks ahead. I bake this and cool it, and carefully wrap the entire slab and freeze it whole. I frost and cut it up the day of Thanksgiving.

The brownies stay super moist and the ganache is rich and decadent. The last touch of salt adds to the “Adults Only” caveat.

I loved the unexpected surprise of serving chocolate for dessert on Thanksgiving. They disappeared in a flash so I guess my friends like surprises too.

I cut these into tiny 2-bite squares and it’s like having a shot of espresso after dinner.
Bake for 20-25 minutes or until a tester inserted in the middle comes out clean.
The abundance of toasted walnuts compliments all the other ingredients.
Turn into the prepared pan and smooth using a small offset spatula.
Cover the entire pan with a rack and invert the pan and rack. The pan should lift off, the foil should also lift off.

ESPRESSO BROWNIES

EVENT: Thanksgiving

YIELDS: Approximately 48 1 1/2” Squares

Ingredients

2 1/2 cups toasted walnuts

5 ozs unsweetened chocolate

6 ozs unsalted butter

4 large eggs

2 cups granulated sugar

2/3 cup all purpose flour

1/3 cup unsweetened cocoa powder (preferably Dutch process)

1/2 teaspoon salt

5 teaspoons instant espresso

1 teaspoon vanilla extract

1/3 cup full fat sour cream

For garnish:

Espresso ganache (see recipe below)

Sea salt

Equipment

13 X 9 X 2” pan lined with foil with 2” overhang

Double boiler

Small offset spatula

Directions

1. Butter the foil lined pan and set aside.

2. Preheat oven to 375 degrees.

3. Chop walnuts into large chunks and set aside.

4. Sift together the flour, cocoa, salt and espresso powder and set aside.

5. Place the butter and unsweetened chocolate in the top of a double boiler over medium heat and cook until the chocolate and butter are melted. Stir until smooth and set aside.

6. Using a stand mixer, beat the eggs to mix. Carefully add the sugar and beat together for 15 minutes.

7. Add the vanilla and sour cream to the egg mixture and mix briefly.

8. Add the chocolate mixture and the flour mixture and beat on low speed, scraping the sides of the bowl a few times just until thoroughly combined. Don’t over mix!

9. Remove bowl and by hand fold in the walnuts. Turn into the prepared pan and smooth using a small offset spatula.

10. Bake for 20-25 minutes or until a tester inserted in the middle comes out clean.

11. Remove the pan from the oven and let stand 5 minutes.

12. Cover the entire pan with a rack and invert the pan and rack. The pan should lift off, the foil should also lift off.

13. Cool the slab completely and then carefully wrap it in saran wrap and foil. Freeze for up to two months.

 

ESPRESSO GANACHE

EVENT: Thanksgiving

YIELDS: 1 1/2 Cups

Ingredients

9 ozs bittersweet chocolate, broken into 3/4” pieces

3/4 cup + 3 tablespoons heavy cream

3/4 teaspoon instant espresso powder

Directions

1. Put the chocolate into heatproof bowl.

2. In a small saucepan, heat the cream until bubbles appear. Stir in the espresso powder and dissolve.

3. Immediately pour the hot cream mixture over the chocolate and let stand for 1 minute.

4. Stir the chocolate until melted and smooth. Let the ganache stand at room temperature several hours until cool and firm enough to spread.

5. Take frozen brownie slab out of freezer. Place on a cutting board.

6. Slather with ganache and sprinkle with sea salt.

7. Cut into small bites. Any leftovers (as if!) can be frozen.

January 7, 2016
At Home with Friends

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Melissa Clark’s Chive Mashed Potatoes

We all know Thanksgiving is fairly labor intensive. Anything you can do ahead is a plus.

It never occurred to me that it was possible to make mashed potatoes ahead until I read Melissa Clark’s recipe for Mashed Potato Casserole.

I admit I had doubts, so I tried it out a few weeks before Thanksgiving. My tasters inhaled them. And yes, it was still good several days after I made it. For the test, I even omitted the breadcrumb / Parmigiano-Reggiano topping that Melissa suggested. It was still great. But don’t skimp on the chives!

For Thanksgiving, I will make it exactly as described, with the breadcrumb topping. Be sure to use Yukon Gold Potatoes.

The only note I would add is to take this out of the refrigerator at least 1 hour before it goes int he oven. It might take more that 30-40 minutes to really get heated through and through.

Oh, and I scooped them out of the baking pan and pile them in a sterling silver bowl.

Once again: Thanks, Melissa!

Don’t skimp on the chives!
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt and pepper. Mash in the chives.
I recommend piling the potatoes in a sterling silver bowl.
Be sure to use Yukon Gold potatoes.

MELISSA CLARK’S MASHED POTATO CASSEROLE

EVENT: Thanksgiving

YIELDS: 12 to 14 Servings

Ingredients

14 tablespoons unsalted butter, softened, and more for the pan

6 pounds Yukon Gold potatoes, peeled and cut into chunks

2 tablespoons plus 1 teaspoon Kosher salt

1 1/2 cups sour cream

1 teaspoon black pepper

6 tablespoons finely chopped chives

2/3 cup breadcrumbs

2/3 cup grated Parmigiano Reggiano cheese

Equipment

9X13-inch baking pan

Directions

1. Lightly grease a 9X13-inch baking pan.

2. In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

3. Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt and pepper. Mash in the chives. Taste and adjust seasoning, if necessary.

4. Spread potatoes into the prepared pan. Cover and refrigerate for up to 3 days.

5. In a small bowl, combine the remaining 4 tablespoons butter, breadcrumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for 3 days.

6. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the Potato Casserole and bake until golden and crisp, 30 to 40 minutes.

January 4, 2016
At Home with Friends

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Zucchini Boats Stuffed with Mushrooms & Zucchini

One of the first cookbooks that I ever bought, that I still have, was Julia Child’s Mastering the Art of French Cooking.

I was living at home, still in school, and my mother did all the cooking. I don’t remember what possessed me to buy the book but I do remember my first recipe was a cheese souffle. Fortunately, it was a success or might have given up cooking at an early age. I realized that it was best to make dishes that would compliment my mother’s cooking. Since her strong suit was steaks and roasts, I became known for my stuffed mushrooms (or rather Julia’s stuffed mushrooms) and various assorted side dishes.

One of these dishes that was inspired by Julia’s Champignon Farcis was my Stuffed Zucchini. The filling is rich enough to make these slightly indulgent and just might turn some people into vegetarians. They are not vegan: they have heavy cream and cheese. They are not gluten free: they have bread crumbs.

They are fabulous and you can prep them the day ahead and bake just before serving.

Using a food processor, gently pulse mushrooms and stems until they are coarsely chopped.
Stuff each zucchini half with the filling. Drizzle with melted butter, top with grated cheese and sprinkle with chopped parsley.
Scoop out the pulp inside each piece of zucchini, being careful to leave enough so they retain their shape.
The filling is rich enough to make these slightly indulgent and just might turn some people into vegetarians. They are not vegan: they have heavy cream and cheese.

ZUCCHINI BOATS STUFFED WITH MUSHROOMS AND ZUCCHINI

EVENT: Thanksgiving

SERVES: 4-6 People

YIELDS: 8 Pieces

Ingredients

4 zucchini

For the stuffing:

1 medium onion, finely minced

2 tablespoons butter

1 tablespoon olive oil

3 shallots, minced

8 oz. small mushrooms chopped, stems as well as caps

1/4 cup white bread crumbs

1/2 cup grated Swiss cheese

1/2 cup grated Parmesan cheese

Salt and pepper

2 tablespoons whipping cream

For the garnish:

2 tablespoons melted butter

3 tablespoons Swiss cheese

1/4 cup fresh chopped parsley

Directions

1. Preheat oven to 375 degrees.

2. Thoroughly wash the zucchini and slice each in half legthwise, so you have 8 pieces.

3. Cut a very thin slice from the bottom of each piece so they will sit flat in a baking pan.

4. Scoop out the pulp inside each piece of zucchini, being careful to leave enough so they retain their shape.

5. Using a food processor, gently pulse mushrooms and stems until they are coarsely chopped. Combine with scooped out zucchini. Set aside.

6. In a medium saute pan, saute the onions in butter and oil for 3-4 minutes. Add the shallots, chopped mushrooms and zucchini. Combie until thoroughly mixed. Mixture shoud not be wet. If there is a lot of liquid from mushrooms, cook until it is reduced, so no liquid is visible.

7. Remove pan from heat and add the bread crumbs, Swiss cheese and Parmesan cheese.

8. Taste. Add salt and pepper as needed. Add the heavy cream slowly so that mixture holds its shape. You don’t want the filling too wet.

9. Stuff each zucchini half with the filling. Drizzle with melted butter, top with grated cheese and sprinkle with chopped parsley.

10. Bake 15-20 minutes until cheese is melted and zucchini halves are tender.

December 31, 2015
At Home with Friends

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Cranberry Relish Two Ways

I am a big fan of Cranberry Relish, not just for Thanksgiving. It’s great on sandwiches and even with Greek yoghurt for breakfast.

For Thanksgiving, I make two different versions. The first is really my favorite, with frozen peaches or mango and crystalized ginger. I always made it with frozen peaches until the year I couldn’t find frozen peaches and I tried mango. The second is completely traditional with orange zest, cinnamon sticks and sugar.

The tartness of the fresh cranberries, the sweetness of the peaches or mango and the surprise of the crystalized ginger add up to a big flavor surprise that is fantastic with turkey and stuffing, or even for breakfast. This is also a great recipe to serve with baked ham or a pork roast.

In medium saucepan, stir water and sugar and heat over low until sugar dissolves and syrup comes to a boil. Add the cranberries and simmer over low until the berries burst and sauce thickens, approximately 10 minutes.
Add mango or peaches and stir. Chill at least 2 hours or store up to 3 days in tightly sealed container.

CRANBERRY, GINGER, MANGO RELISH

EVENT: Thanksgiving

YIELD: 4 1/2 Cups

Ingredients

1 cup granulated sugar

1 cup water

1 16-oz. package fresh cranberries

2 tablespoons minced crystalized ginger

2 cups cut-up frozen mango or peaches (pieces should be 1/2” size)

Directions

1. In medium saucepan, stir water and sugar and heat over low until sugar dissolves and syrup comes to a boil.

2. Add the cranberries and simmer over low until the berries burst and sauce thickens, approximately 10 minutes.

3. Remove from the heat and add the crystalized ginger. Let stand at least 5 minutes to cool.

4. Add mango or peaches and stir. Chill at least 2 hours or store up to 3 days in tightly sealed container.

 

TRADITIONAL CRANBERRY RELISH

EVENT: Thanksgiving

YIELD: 2 Cups

Ingredients

1 1/2 cup sugar

1 cup water

5 cloves

2 3-inch cinnamon sticks

1 16-oz. bag fresh cranberries

Grated zest of 1 orange

Grated zest of 1 lemon

Directions

1. In a medium saucepan, combine sugar, water, cloves and cinnamon sticks. Cook until sugar is dissolved and syrup is clear.

2. Add cranberries and cook until they begin to pop, approximately 10 minutes.

3. Remove from heat and add orange and lemon zest.

4. Cool completely and refrigerate 1-3 days. Remove whole cloves and cinnamon sticks before serving.

December 28, 2015
At Home with Friends

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Baked Ham with Bourbon Pecan Glaze

My dear friend Dano requested a ham for Thanksgiving. I said what I usually say, “Of course, I’ll make ham for Thanksgiving, in addition to the turkey.” I didn’t tell him that until this Thanksgiving I had never baked a ham.

My only memories of my mother baking a ham involved a canned ham decorated with canned pineapple rings and maraschino cherries. I think she was intrigued with the idea of decorated, festive food. I think she made it only once. I don’t remember ever eating this and I’m not sure anyone in the house actually did.

But, I admit, I’ve always been intrigued with the gorgeous images in cooking magazines laden with Southern spreads and a whole ham waiting to be carved. So, I decided to do learn about ham.

I started with a one-on-one tutorial with my neighborhood Bristol Farms butcher. I learned about bone in ham, boneless ham, uncooked ham, fully cooked ham, whole ham, 1/2 ham and pre-sliced ham.

While I was trying to figure out what type of ham to buy, I looked at the Costco website and their online grocery products. And much to my surprise, they offered a spiral sliced, honey cured, bone in, country ham that had rave reviews and came from Smithfield, North Carolina. This seemed like good ham credential. Shipping was free, so I ordered one.

It arrived with a packet of glaze and cooking instructions. The ham itself looked kind of like what I’ve seen in those magazines. The glaze didn’t appeal to me, so I made my own.

It was so good, my tasters raved and ate it, both as pre-Thanksgiving fare and on Thanksgiving day.

One of the things I did, and I recommend this if your ovens will be busy with turkey and side dishes, is to fully cook and even slice the ham one day ahead. It’s easy to warm up and you are assured of perfect slices for your platter.

The ham was so good, now I’m looking for a way to incorporate ham into my New Year’s Day Brunch and play with other glaze ideas.

This one is a keeper!

I applied the thick glaze paste to the ham from the beginning and even between the sides. This made more sense to me as I didn’t want to be putting the thick paste on a hot ham and I wanted the flavors to really permeate.
In a food processor, combine sugar, pecans, molasses and mustard. Pulse to combine and add bourbon / juice mixture, and continue to pulse until it forms a thick paste.
Place ham, fat side up, in roasting pan that has been lined with foil that extends over the sides of the pan and parchment paper.
If you’re not doing this a day ahead, let the ham stand at least 20 minutes before slicing and serving.

BAKED HAM WITH BOURBON PECAN GLAZE

EVENT: Thanksgiving

SERVES: 10-16 People, Easily

GLAZE: This makes enough for a bone in ham, 6-8 pounds. If you are making a larger ham, double the recipe.

Ingredients

1/2 cup apple juice

1/4 cup bourbon

1 cup packed light brown sugar

3/4 cup toasted pecans

1/4 cup mild flavored molasses

2 tablespoons Coleman’s dry mustard

1 6-8 lb bone in ham

Equipment

Large roasting pan lined with both foil and parchment paper

Rack for ham

Directions

1. Combine juice and bourbon in a small saucepan, over medium heat and reduce to 1/3 cup.

2. In a food processor, combine sugar, pecans, molasses and mustard. Pulse to combine and add bourbon / juice mixture, and continue to pulse until it forms a thick paste.

3. Place ham, fat side up, in roasting pan that has been lined with foil that extends over the sides of the pan and parchment paper. (This makes clean up very easy!)

4. Most hams come with instructions that tell you to bake the ham at 325 degrees until it reaches an internal temperature of 135 degrees and then raise temperature to 425 degrees, add glaze and roast another 20-25 minutes. I applied the thick glaze paste to the ham from the beginning and even between the sides. This made more sense to me as I didn’t want to be putting the thick paste on a hot ham and I wanted the flavors to really permeate.

5. Keep an eye on the ham: If it gets too dark or starts to burn, loosely cover it with foil.

6. If you’re not doing this a day ahead, let the ham stand at least 20 minutes before slicing and serving.

December 17, 2015
At Home with Friends

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Dried Cranberry, White Chocolate Chip Cookies

No matter how lavish and enticing my desserts are, I find there is always room for a cookie.

I think cookies remind us of our childhood: Cookies and milk, the cookies that were tucked into our lunch box, the cookies made by the school cafeteria, the smell of homemade cookies baking in the kitchen.

So, here’s another cookie recipe that is tailored to Thanksgiving. Dried cranberries and white chocolate chips with just a touch of rolled oats for texture and crunch.

They can be baked ahead and frozen and kept on hand for cookie emergencies.

Also, for those rare individuals who don’t like dark chocolate (I’ve heard they exist), these are a perfect chocolate chip alternative.

In this cookie, dried cranberries and white chocolate chips with just a touch of rolled oats for texture and crunch.
Remove bowl from mixer and add the chocolate chips and cranberries by hand until distributed.
Cool on baking sheets 10 minutes, then transfer to a rack. When they come out of the oven, the cookies are soft, but they firm up as they cool.

DRIED CRANBERRY, WHITE CHOCOLATE CHIP COOKIES

EVENT: Thanksgiving

YIELD: 5-6 Dozen Cookies

Ingredients

2 cups all purpose flour

1 cup old fashioned rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

10 oz. unsalted butter

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg at room temperature

1 large egg yolk

1 tablespoon vanilla extract

1 1/2 cup white chocolate chips

1 1/2 cup dried cranberries

Equipment

Baking sheets lined with parchment

Directions

1. Preheat oven to 325 degrees.

2. In a medium bowl, combine the flour, oats, baking powder, baking soda and salt. Set aside.

3. In bowl of a standing mixer, combine the butter and sugars until creamy.

4. Add the whole egg, egg yolk and vanilla, beating well after each addition.

5. Beat in the flour mixture.

6. Remove bowl from mixer and add the chocolate chips and cranberries by hand until distributed.

7. Spoon generous teaspoons of dough on the baking sheets 2 inches apart.

8. Bake 12-15 minutes until the cookies are light brown.

9. Cool on baking sheets 10 minutes, then transfer to a rack. When they come out of the oven, the cookies are soft, but they firm up as they cool.

10. When totally cooled, store wrapping two cookies together in plastic wrap and place in an airtight container.

11. Freeze up to six weeks.

December 14, 2015
At Home with Friends

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Gingerbread, Pumpkin Mousse Trifle

I do love pumpkin pie but I get bored making it every year. Also, the part I like the best is the pumpkin filling which I usually eat out of the crust.

For the last few years, I’ve played around with alternatives to pumpkin pie. This year, I tried something completely new: a Gingerbread, Pumpkin Mousse Trifle. I wanted all the traditional pumpkin pie flavors with an ultra creamy texture. I made it twice to test the recipe and I had to get it out of my house because I couldn’t stop eating it.

The thing about this Trifle is that each element could stand on its own. The gingerbread is as good as any gingerbread I’ve ever eaten. You could bake it and serve it on its own with a dollop of Whipped Cream, fresh berries and a drizzle of caramel sauce.

The pumpkin mousse also stands on its own. You could put it in individual parfait glasses or fill a graham cracker or gingersnap pie crust and have a pumpkin mousse pie.

The only trick to this recipe is to be sure you are using a trifle bowl with at least a 10 cup capacity. You will have a small bit of gingerbread leftover and you might have mousse depending on the shape of your bowl. I have two different 10-cup trifle bowls and one used more than the other. The shapes are slightly different. The bowl with the straight sides used less filling. I am sure there is a scientific explanation for this, I’ll get back to you on that.

Personally, I find it no problem at all having a bit extra of everything. Kitchen snacking to keep your strength up for the Thanksgiving cooking marathon is always a good idea.

And speaking of Thanksgiving, this is a stress free recipe. You should make the components a few days ahead and assemble the Trifle in the morning after the turkey goes in the oven. It needs to chill for a few hours which works out perfectly.

Decorate with chopped crystalized ginger and fresh berries just before serving.
Top with half of the Pumpkin Mousse, then half of the Whipped Cream.
Cut Gingerbread into cubes and fill bottom of trifle bowl with a layer of Gingerbread.
Repeat, layering once more using another layer of Gingerbread, remaining Mousse and Whipped Cream.
This Trifle is decadent and delicious to the last bite!

GINGERBREAD, PUMPKIN MOUSSE TRIFLE

EVENT: Thanksgiving

SERVES: 16-18 People

Ingredients

For the gingerbread:

2 cups all purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 oz. unsalted butter, room temperature

1 cup dark brown sugar, packed

1 large egg

1/2 cup unsulphured molasses (I use Grandma’s brand)

3/4 cup buttermilk, well shaken

1/2 cup hot water

For the pumpkin mousse:

1 1/2 envelopes unflavored gelatin (1/4 oz. each)

6 tablespoons cold water

1 1/2 cans pumpkin puree (15 oz. cans)

3/4 cup packed light brown sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1 1/2 chilled heavy cream

3/4 teaspoon pure vanilla extract

For the whipped cream:

2 cups chilled heavy cream

1 1/2 teaspoon pure vanilla extract

To serve:

Crystalized ginger, chopped

Fresh berries

Equipment

13X19-inch baking pan lined with parchment paper (for the Gingerbread)

10-cup trifle bowl

Directions

Make the gingerbread:

1. Preheat oven to 350 degrees.

2. Line the baking pan with parchment paper with ample hanging over all four sides.

3. Whisk together dry ingredients: flour, baking soda, spices and salt. Set aside.

4. In a stand mixer, at medium speed, beat together butter and sugar until pale.

5. Beat in egg until blended, then beat in molasses and buttermilk.

6. At a low speed, mix in flour mixture until smooth. Then add hot water and beat 1 minute.

7. Don’t worry if the batter looks curdled. Spread it evenly in baking pan.

8. Bake 35-40 minutes just until a toothpick inserted in the center comes out clean.

9. Cool in pan. When completely cool, cover pan with foil, store at room temperature until ready to assemble Trifle.

Make pumpkin mousse:

1. Sprinkle gelatin over cold water in a saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved.

2. In a large bowl, whisk together gelatin mixture, brown sugar, spices and salt until well combined.

3. In a stand mixer, beat heavy cream with vanilla until it holds soft peaks and then fold into pumpkin mixture. Cover and refrigerate until time to assemble the Trifle.

Make whipped cream:

1. In a stand mixer with clean beaters, whip cream with vanilla until it holds soft peaks.

2. Cover and set aside until ready to assemble.

Assemble trifle:

1. Cut Gingerbread into cubes and fill bottom of trifle bowl with a layer of Gingerbread.

2. Top with half of the Pumpkin Mousse, then half of the Whipped Cream.

3. Repeat, layering once more using another layer of Gingerbread, remaining Mousse and Whipped Cream.

4. Cover and chill at least 2 hours before serving.

5. Decorate with chopped crystalized ginger and fresh berries just before serving.

December 10, 2015
At Home with Friends

3 comments

Apple, Raisin, Pecan Cake with Caramel Cream Cheese Frosting

Thanksgiving is the perfect time of year to make a spice cake. This recipe fits the bill and takes the idea of spice cake to the new heights.

It’s dense and simply loaded with chunks of apples, bourbon soaked raisins and a full 3 1/2 cups of toasted pecans. The cake by itself is sensational, and frosted with a Caramel Cream Cheese Frosting — it’s spectacular!

While I thought the Gingerbread Pumpkin Mousse Trifle would be the star of Thanksgiving desserts, this cake stole the show. This hits all the autumnal dessert notes: apple pie, pecan pie, spice cake. This recipe can stand in for all of them.

Traditional spice cake is usually frosted with a cream cheese frosting. This one gets a Caramel Cream Cheese Frosting. It’s so divine, I had people asking if there was any leftover frosting. As it turns out, the recipe makes extra frosting which I planned to freeze and use later on cupcakes or toasted date nut bread. It was a good idea, but when Dano found out there was extra frosting, he opted to take it home as his Thanksgiving leftover treat.

This is just my kind of recipe: Totally complex in flavor and texture and so easy to make! I even made the cake ahead and froze it, and thawed and frosted it while my turkey was in the oven.

Allow 1 cup raisins to plump in 1/2 cup bourbon for 20 minutes. Drain raisins, reserving bourbon.
Combine water and sugar, cook over low heat until a medium light amber color forms. Don’t overcook!
Beat in the cream cheese, 1 cube at a time, until all cream cheese is fully incorporated.
By hand, stir in the apples, pecans and raisins.
This Spice Cake is dense and simply loaded with chunks of apples…
…and a full 3 1/2 cups of toasted pecans.
The cake by itself is sensational, and frosted with a Caramel Cream Cheese Frosting — it’s spectacular!
Transfer the caramel into the bowl of a stand mixer. Beat at low speed, using the whisk attachment, about 5 minutes.

APPLE, RAISIN, PECAN CAKE WITH CARAMEL CREAM CHEESE FROSTING

EVENT: Thanksgiving

SERVES: 16 People

Ingredients

1 cup cake flour

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups unsalted butter, room temperature

2 cups granulated sugar

3 large eggs

1 teaspoon vanilla

3 1/2 cups chopped, peeled apples

3 1/2 cups chopped toasted pecans

1 cup raisins, allowed to plump in 1/2 cup bourbon for 20 minutes

Equipment

10-inch springform pan, greased with butter and floured

Directions

1. Preheat oven to 325 degrees.

2. Sift together the flour, baking soda, all spices and salt. Set aside.

3. In the bowl of a stand mixer, combine the butter and sugar until light and fluffy. Add the vanilla and eggs one at a time, beating well after each addition.

4. Slowly blend in the flour mixture and combine thoroughly.

5. Drain raisins, reserving bourbon.

6. By hand, stir in the apples, pecans and raisins.

7. Pour the batter into a 10-inch springform pan and bake 1 1/2-2 hours until a tester inserted in the middle comes out dry.

8. Remove cake from oven.

9. Brush top of cake lightly with reserved bourbon.

10. Cool in pan on wire rack until completely cool.

11. Wrap in plastic wrap and then foil. Store two weeks in airtight container in the freezer.

 

CARAMEL CREAM CHEESE FROSTING

EVENT: Thanksgiving

YIELDS: 3 cups *

Ingredients

1 cup sugar

1/2 cup water

1 teaspoon vanilla extract

6 tablespoons unsalted unsalted butter, room temperature, cut into cubes

1/2 cup heavy cream

1 1-lb. cream cheese, room temperature, cut into 2” chunks

Directions

1. In a medium saucepan, combine the sugar and water, cook over medium heat, stirring until sugar is dissolved.

2. Using a wet pastry brush, wash down crystals from the side of the pan.

3. Cook over low heat until a medium light amber color forms. Don’t overcook or you will have burnt sugar frosting.

4. Immediately remove from heat and stir in the butter. When butter is incorporated, slowly whisk in the vanilla and cream, stirring until the sauce is smooth.

5. Transfer the caramel into the bowl of a stand mixer. Beat at low speed, using the whisk attachment, about 5 minutes. Beat in the cream cheese, 1 cube at a time, until all cream cheese is fully incorporated.

6. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

7. Frost the top and sides of the cake if desired.

* A NOTE: This yields more than needed to frost the top and sides of this cake. Freeze any extra in airtight container, 2-3 months.

 
© 2015 Judith Rubins. All rights reserved.

Contact Judith at:

judith@athomewithfriends.com
© 2014 Judith Rubins. All Rights reserved.