Author: danderecipes

Carrot Cake with Orange Cream Cheese Frosting

Servings: 14
Preheat: 350°
Source: FINE COOKING Feb/Mar 2001
This cake really comes into its own on its second day, when the flavors have mellowed to perfection. Serves twelve to fourteen.

Ingredients
FOR THE CAKE:
Olive oil for the pans
1 cup sugar
1 cup firmly packed light brown sugar
¾ cup olive oil
9 oz (2 cups) all-purpose flour, sifted
2 tsp ground cinnamon
1 tsp grated nutmeg, preferably freshly grated
2 Tbsp baking powder
½ tsp salt
~1lb. carrots, peeled and cut in 1″” chunks
4 lg eggs, at room temp
2 tsp vanilla extract
1 cup pecans, lightly toasted, cooled, and finely chopped by pulsing in a food processor
¼ cup dark rum

FOR THE FROSTING:
2 8-oz. pkg cream cheese, somewhat softened
½ cup honey
1 Tbsp grated orange zest
½ cup heavy cream

Directions
To make the cake – Position a rack in the middle of the oven. Heat the oven to 350°F. Oil two 9×2-inch cake pans with olive oil, line the bottoms with parchment or waxed paper, and oil the paper.

Put both sugars and the olive oil in the bowl of a stand mixer and set aside. In a medium bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt, mix well, and set aside. In a food processor fitted with the metal blade, process the carrots until they’re in tiny pieces, scraping down the sides of the bowl, about 25 seconds. Measure 3 cups of carrots and set aside. In a small bowl, lightly beat the eggs with a fork, stir in the vanilla, and set aside.

Beat the sugar mixture on low until well combined, scraping down the sides of the bowl once, 2 to 3 min. (it will look like wet sand). Continuing on low speed, gradually mix in half the dry ingredients. Add the remaining dry ingredients in 3 or 4 additions, alternating with the egg mixture, and ending with the dry; scrape the sides of the bowl once or twice. Stir in the carrots, pecans, and rum, scraping the sides of the bowl once. Let the batter sit for 15 min.

Divide the batter between the cake pans (if you have a scale, weigh them to see if they’re even) and bake until a toothpick inserted in the center of each comes out clean, 35 to 40 min. Cool them in the pans on a rack for 15 min. Run a paring knife around the inside edge to release the cakes. With the help of a second rack, turn each pan over so the bottom faces up, remove the pan, and carefully peel off and discard the paper liner. Using the racks again, flip each layer over so the top faces up again. Let cool completely.

To make the frosting – When the layers are cool, put the cream cheese, honey, and orange zest in the bowl of a stand mixer and whip on high until smooth and light, 1 to 2 min., scraping the sides of the bowl. Add the cream and whip on medium, scraping the sides of the bowl, just until you see tracks from the whip or beaters, 1 to 2 min.

To frost the cake – Set one cake layer on a cardboard base or other support (like a removable tart pan bottom) and spread it evenly with about one-third of the frosting. Set the second layer on top and cover the top smoothly (or with little swirls) with about one-third more of the frosting. Coat the sides evenly with a very thin layer of frosting, and then use what remains to finish the sides with a second coat. Refrigerate the cake for several hours – this firms up the frosting and mellows the flavors – but give it some time at room temperature before serving to take off the chill.

Carol and Norman’s Marinated Flank Steak

Servings: —

Ingredients
2 1/2 lb of flank steak–(I double the amount of meat and half again the marinade)

For the Marinade–
1/2 cup olive oil
1/4 cup soy oil
1/2 cup red wine vinegar
1 Tbsp lime juice
1 Tbsp oregano
1 Tbsp thyme
1/4 cup brown sugar
1 Tbsp oriental chili sauce
1/4 cup teriyake sauce
For the Salad–
11/2 lb onions, julienned
3 lb of red, yellow, and some green peppers julienned ( I don’t use much green)
11/2 lb new red potatoes, halved lengthwise and sliced widthwise to 1/4 inch thickness
1 Tbsp rosemary
1 Tbsp salt
3/4 Tbsp pepper

For the Dressing–( I use about half of the dressing recipe that they call for_)
1/2 cup soy oil
1/2 Tbsp salt
1/2 Tbsp rosemary
3/4 Tbsp minced garlic)

Directions
Trim flank steak, and cut across the grain into 4 inch wide pieces. Combine marinade ingredients and add flank steak, turning to coat well. Refrigerate overnight.

Spread onions, and peppers in a shallow pan in one layer (you will have to do several pans). Spread potatoes in another shallow pan in one layer ( again, more than one). Sprinkle rosemary, salt, and pepper over all. Put pans in a 400° oven. Remove onions and peppers after 15 minutes, potatoes after 20 minutes. Cool.

In a hot ungreased frying pan, cook flank steak).

Slice it diagonally against grain, 1/4 inch thick. ( We have grilled the steak instead of frying–either is fine).

Combine steak and vegetables.

Mix ingredients for the dressing. Pour and serve at room temperature.

Caramel Popcorn

Servings: 4 Quarts
Source: Fine Cooking 68, pp. 49
At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

Ingredients
Nonstick cooking spray or vegetable oil
3 Tbsp vegetable oil, such as peanut or canola
1/2 cup popcorn kernels, preferably yellow kernels
1-1/2 tsp baking soda
3 cup granulated sugar
1-1/2 Tbsp kosher salt
1-1/2 oz (3 Tbs.) cold
unsalted butter, cut into sm pieces

Variations
Spicy: Stir 3/4 tsp cayenne into the baking soda and add to the caramel as directed.
Nutty: Toss 2 cup lightly salted peanuts with the popcorn before pouring on the hot caramel.

Directions
Pop the popcorn: Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel: Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the caramel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Caponata with Fennel, Olives, and Raisins

Servings: 6 Cups
Source: Bon Appétit 1/2005
Gemma Sanita Sciabica of Modesto, California, writes: “”My husband’s family produces olive oil, and I’m the company’s recipe developer. We often hear from customers who love our oil but complain that they don’t have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be.”” Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.

Ingredients
6 Tbsp olive oil
1 1/2 lb unpeeled eggplant, cut into 3/4″” cubes
3 cup coarsely chopped red bell peppers
2 cup coarsely chopped fresh fennel bulb (ab 1 medium)
6 lg garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cup tomato sauce
6 Tbsp red wine vinegar
3/4 cup chopped fresh basil

Directions
Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt (careful…olives are already salty) and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

Calabrese Pork Ragu with Fennel

Servings: 8
Source: Oct/Nov 2000 Fine Cooking
Pancetta, cured Italian bacon, is becoming available at many supermarkets; you’ll also find it at specialty stores and in Italian markets. Yields 8 cups of sauce, enough for about 1 lb. pasta; serves eight.

Ingredients
3 lb pork butt or shoulder (from about a 7 lb bone-in shoulder) or 3 lb packaged ground pork
1 lg yellow onion, chopped
2 Tbsp olive oil
6 oz pancetta, finely chopped
1 Tbsp finely chopped garlic
1 Tbsp whole fennel seeds, crushed
Salt and freshly ground black pepper
1 tsp sugar
1 tsp dried oregano
1 bay leaf
1 tsp dried red pepper flakes
1 cup dry white wine
2 cup canned crushed tomatoes
¾ cup tomato paste
1½ to 2 cup water
Unsalted butter,
½ Tbsp per serving; more to taste
1 lb pasta, cooked at dente
Freshly grated Parmesan (optional)

Directions
If using pork shoulder or butt, cut off any skin and discard, and then cut the meat off the bone into chunks about 1 inch or so. In a food processor, pulse the pork in batches, about five times for a few seconds each time; set aside.

Heat the olive oil in a large heavy-based pot over medium heat. Add the pancetta and onions and saute, stirring occasionally, until browned, 12 to 15 min. Add the garlic and crushed fennel and stir for about 2 min. Transfer to a large bowl.

Increase the heat to medium high. In the same pot, add just enough of the ground pork to make one layer. If using packaged ground meat, don’t crumble it; instead, break it into pieces (about 1 inch) to brown. Season with salt and pepper. Brown the meat all over, stirring occasionally, 3 to 5 min. Transfer the first batch of meat to the bowl and sear the remaining pork in batches, if necessary; add more olive oil as needed.

Return all the seared pork and the onion mixture to the pot. Add the sugar, oregano, bay leaf, red pepper, 2 tsp salt, and 1 ½ tsp pepper, and stir to combine. Pour in the wine to degiaze the pot, stirring up any browned bits stuck to the bottom of the pan. Let the wine reduce by at least half. Add the tomato purée and tomato paste and bring the sauce to a boil (the mixture will be thick).

Add ½ cup of the water, reduce the heat, and simmer the sauce, stirring occasionsly, for 1½ to 2 hours. As it cooks, juices will evaporate; add the remaining water periodically, letting it reduce after each addition, to total 1½ to 2 cups. After 1½ hours, the meat should be tender and the flavors melded. Remove and discard the bay leaf. Immediately before serving, whisk ½ Tbsp butter per serving into the sauce and toss with the pasta. Serve sprinkled with Parmesan, if you like.

Caesar Salad

Servings: 4
Preheat: 325°
Source: Bon Appétit 4/1995

Ingredients
Croutons
3 cup 3/4″” cubes sourdough bread with crust (ab 3 ounces)
1 Tbsp olive oil
1 lg garlic clove, minced
1/2 tsp garlic salt

Salad
1 lg head romaine lettuce, torn into bite-size pieces, chilled
3 Tbsp olive oil
3 garlic cloves, chopped
3 Tbsp fresh lemon juice
8 anchovy fillets, chopped
1 3/4 cup freshly grated Parmesan cheese
Freshly ground pepper

Directions
For Croutons: Preheat oven to 325 °F. Place bread in 13x9x2-inch baking dish. Sprinkle oil, garlic and garlic salt over; toss to coat well. Bake until bread just begins to dry, about 15 minutes. Cool at least 15 minutes and up to 3 hours. For Salad: Place lettuce in large bowl. Whisk olive oil and garlic in small bowl to blend. Pour oil mixture over lettuce and toss to coat. Pour fresh lemon juice over lettuce and toss to coat. Add anchovies and toss. Add Parmesan cheese in 4 additions and toss well to coat after each addition. Season salad with salt and freshly ground pepper. Sprinkle croutons over and serve.

Butterscotch-Topped Gingerbread with Sautéed Apples

Servings: 12+
Preheat: 300°
Butterscotch-Topped Gingerbread with Sautéed Apples This gingerbread is super moist with a dense crumb. Because it cooks at such a low temperature, the baking soda must be activated by the acid in the molasses and the heat of the boiling water before the cake is baked.

Sauté apples for a quick and delicious topping for ice cream, cake, or crêpes. The gingerbread above is a perfect match for a fantastic dessert that blows people away and yet is made in ten minutes. When sautéing apples, slice them thinly so they’ll cook through on the inside in the time it takes the outside to turn golden brown. But you can also serve sautéed apples with vanilla ice cream for a fantastic dessert that blows people away and yet is made in ten minutes.

Ingredients
FOR THE BUTTERSCOTCH:
3 oz (6 Tbs.) unsalted butter
3/4 cup packed brown sugar
FOR THE CAKE:
12 ½ oz (2 ¾ cups) cake flour
1 tsp baking powder
¼ tsp salt
1 Tbsp ground ginger
1 Tbsp ground cinnamon
¼ tsp ground cloves
4 oz (8 Tbs.) unsalted butter, softened
½ cup sugar
1 tsp plus 1/2 tsp baking soda
1 cup molasses
1 ½ cup boiling water
2 lg eggs
FOR THE TOPPING:Sautéed Apples
Yields enough to top 1 cake, about 2 cups.
3 Tbsp unsalted butter
2 Tbsp sugar
1 ¾ lb apples (ab 4 medium), peeled, quartered, cored, and sliced 1/4 inch thick
Whipped cream (optional)

Directions
Butter and flour the sides (not the bottom) of a 9-inch round cake pan that’s 3 inches deep, tapping out the excess flour. To make the butterscotch, in a small saucepan, melt the 6 Tbsp butter and the brown sugar together, stirring for a smooth mixture. Pour the mixture into the cake pan and swirl it to cover the bottom.

Heat the oven to 300°F.

In a bowl, sift together the flour, baking powder, salt, ginger, cinnamon, and cloves; set aside. Using the paddle attachment of an electric mixer, cream the butter and sugar together until light and fluffy; set aside.

With a fork, stir 1 tsp of the baking soda vigorously into the molasses until the molasses has lightened somewhat and has changed in texture; this can take a minute or two. Add the molasses to the butter-sugar mixture and mix on medium until completely combined. Add the remaining 1/2 tsp baking soda to the boiling water. On low speed, alternately add the dry ingredients and the water to the butter-molasses mixture. Scrape down sides of bowl and mix until just smooth, . Finally, add the eggs one at a time, mixing to combine after each addition. The batter will be very thin.

Bake until the center of the cake is springy to the touch and a toothpick comes out clean, about l hour . Let cool 5 min. and then invert the cake onto a serving plate. Let cool for an hour before serving; the cake will still be warm, which is how it’s best.

Just before serving, sauté the apples. In a large skillet, melt the butter and sugar. Increase the heat to medium high and add the apples; cook, tossing frequently, until browned, about 5 min. Let them cool slightly. Top the cake with the warm apples and serve with some whipped cream, if you like.

Butterscotch Pecan Sauce

Servings: 1 Cup
Source: 8/79 Gourmet

Ingredients

Directions
In a saucepan combine 2/3 cup firmly packed light brown sugar, ¼ cup light corn syrup, 3 tablespoons butter, and a inch of salt and bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Simmer the syrup, undisturbed, swirling the pan, for 3 minutes, remove the pan from the heat, and stir in ½ cup chopped toasted pecans, 1/3 cup heavy cream, and 1 teaspoon vanilla. Serve the sauce warm over coffee or vanilla ice cream. Makes about 1 cup.”

Buttermilk Corn Bread

Servings: 12+
Preheat: 400°
Source: Bon Appétit November 1997
Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

Ingredients
1 1/2 cup yellow cornmeal
1 1/2 cup all purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/2 cup vegetable oil
1/3 cup sugar
2 lg eggs

Directions
Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large bowl to blend. Add dry ingredients, stirring just until blended. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.)

Buttermilk Chocolate Layer Cake

Servings: 10
Preheat: 350°
Source: Gourmet 4/1993
recipeNotes: if using double walled cake pans, bake at 325.

This is the GOOD chocolate cake recipe. Frosting is excellent, but makes enough for 2 cakes.

Ingredients
For the cake layers
2 cup unbleached all-purpose flour
¼ tsp salt
¼ tsp freshly grated nutmeg
1½ tsp baking soda
2 tsp double-acting baking powder
1½ cup buttermilk
1 tsp vanilla
2 sticks (1 cup) unsalted butter, softened
1¾ cup granulated sugar
4 oz unsweetened chocolate, melted and cooled
4 lg eggs
For the frosting
2 sticks (1 cup) unsalted butter, softened
8 oz whipped cream cheese
5 oz unsweetened chocolate, melted and cooled
a 1 lb box confectioners’ sugar, sifted
1 tsp vanilla

Directions
Make the cake layers: Preheat the oven to 350° F. Butter and flour two 9-inch round cake pans. Into a bowl sift together the flour, the salt, the nutmeg, the baking soda, and the baking powder. In another bowl stir together the buttermilk and the vanilla. In the bowl of an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the chocolate, and beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the chocolate mixture in batches alternately with the buttermilk mixture, beginning and ending with the flour mixture. Divide the batter between the pans, smoothing the tops, and bake the cake layers in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 30 minutes, turn them out onto the racks, and let them cool completely.

Make the frosting: In a bowl with an electric mixer cream the butter with the cream cheese until the mixture is light and fluffy, add the chocolate, the confectioners’ sugar, and the vanilla, and beat the frosting until it is combined well.

Assemble the cake: Arrange 1 of the cake layers on a platter, spread one third of the frosting on the top, and top the frosting with the remaining cake layer. Spread the top