Jan 27 1 comments
Food Adventures, Photography

Winter 2011/2012

I’ve been delaying my seasonal winter post because we didn’t have any snow to speak of until recently. This is Michigan, friends, and I feel you can’t capture winter without a little snow. Without further ado, here’s my winter instagram/iPhone shots!

Check out Summer 2011 and Fall 2011, if you like!

Sale on tights!

I like that Marc likes to make fires.

I found the best chocolate milk.

Took a few walks with my Dad.

I dragged my family out for shaved ice in the winter. Not my best plan. Brrr.

Dinner prep for a visit from the in-laws.

New boots for winter.

One night without power.

Had the best time at an old theatre.

Stollen tradition.

Went to the movies with Dad and Marc.

Two friends had baby girls!

Perfect popcorn bowls from Fab.

A snowy drive home from West Michigan.

One of many soup dinners.

Green tea mochi is dreamy.

A pretty place for eggs.

Ducks at the park. Can you spot the white one?

I love bundled up winter walks.

 

 

 

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Jan 24 9 comments
Breakfast, Fall, Quick, Recipes, Vegetarian, Winter

Granola Yogurt Pancakes

I made something special for you. It’s special for me, too. You see, pancakes aren’t made very often in my house. When I do make them, though, I feel like I’m on vacation. I have long wanted to make leisurely breakfasts a priority, but I really need to commit to the endeavor. Maybe I don’t want to let go of that vacation feeling when I have pancakes.

I needed some pancakes in my life and I wanted to make some pretty darn good ones, too. These have Greek yogurt in the batter to give them a buttermilk-like zing and granola is sprinkled on top for a little crunch. Add a generous splash of good maple syrup and it’s perfect. Whether you are pancake-deprived like me or you do them up right often, give these a try. I think you’ll like them.

Recipe: Granola Yogurt Pancakes

Makes about 5 – 3 inch pancakes

1/2 C. unbleached all-purpose flour

1/2 C. white whole wheat flour (or use all ap flour)

2 t. sugar

1 1/2 t. baking powder

1/2 t. kosher or sea salt

1 egg, lightly beaten

1/4 C. Greek yogurt 2%

1/2 – 3/4 C. milk

1/2 cup granola (this is my favorite homemade version)

butter and/or coconut oil

maple syrup for serving

1. Combine the flour(s), sugar, baking powder and salt in a medium bowl. In a separate small bowl, combine the  egg, yogurt and 1/2 cup of milk; whisk well to combine.

2. With a wooden spoon, stir the wet ingredients into the dry ingredients until just combined. Add more milk if you want a thinner consistency.

3. Heat up a cast iron skillet on medium-high heat (or a griddle). Add about 1 teaspooon butter and 1 teaspoon coconut oil until it melts. Pour batter into 3 inch circles (or your desired pancake size) and sprinkle with 1-2 tablespoons of granola. Flip when the bottom is golden brown and cook on the other side until the center is cooked through. Carefully wipe pan/griddle and add more butter/coconut oil for additional batches. Serve with real maple syrup.

 

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Jan 20 6 comments
Food Adventures

Zingerman’s Creamery and Bakehouse

Last Sunday we went to Vinology in Ann Arbor for Ann Arbor’s Restaurant week. The food was delicious, the friendly chef  graciously served our entrees and the cocktails were stellar, but you know what might have been a little better? Our pre-dinner trip to Zingerman’s Creamery and Bakehouse.

Both buildings are hidden along a service drive and even though we’ve been once before, we had to look for the familiar orange metal roof. We skipped lunch to justify a sampling of gelato before dinner reservations.

The friendly bearded Zingerman’s employee highly recommended the dulce de leche (sold!) and said he could put several flavors in the petite cups. I chose part dulce de leche and part El Rustico, which is vanilla bean gelato with Zingerman’s commissioned Askinosie’s El Rustico chocolate bar pieces. El Rustico is 77% dark chocolate with crunchy sugar crystals and vanilla bean bites. The texture is coarser as a tribute to traditional chocolate making. Both made for one of the best lunches I’ve ever had. Sadly I had to pass up the pure pistachio, peppermint and chocolate heat.

The creamery is quite small, but full of delights. It was a busy Sunday afternoon with one group of 4  sampling cheese and the mozzarella making class came in while we were there, too. The shelves hold harissa, Grand Rapids Koeze Peanut Butter,  Effie’s Oatcakes and more. The refrigerator contained pimento cheese, gorgeous aqua heritage eggs and burrata. Then there’s the cheese display. Oh, the cheese.

They will let you sample anything you want. We browsed as the previously mentioned group of 4 was sampling cheese. The cheese guy cut enough samples so we all could try. Of course, everything was fantastic. We purchased a little hunk of the pricey Dulcinea, a wild-sheep’s milk cheese. Like pecorino, but with a nicely balanced flavor that isn’t too sharp or gamey. Really excellent. We also picked up some cured meat.

We went next door to the bakehouse to browse and choose a delicious loaf of fresh bread. They also have bagels, cakes, cupcakes, baking cookbooks, extracts and a few baking tools. I chose an almond cupcake with cherry filling and Marc chose an amazing, amazing Rigó Jancsi Hungarian torte. It was ridiculous. Two layers of chocolate sponge cake with chocolate rum whipped cream (what!?) and iced with apricot glaze and dark chocolate ganache. It’s named after a Hungarian violinist that  seduced and married Princesse de Caraman-Chimay. One of the best baked goods of my life, no joke. The cupcake had great flavor, but was too sweet for me and I had to admit that Marc chose the superior baked good. Good eye, darling! I’m sorry, it was eaten so fast that there is no photographic evidence.

We also picked up a loaf of rustic Italian bread. It made a great late night snack with a little meat and cheese and then it was enjoyed the next two nights crisped in the oven and served with soup. The crispy crust was everywhere, but the mess was completely worth it. I love you, Zingerman’s.

Zingerman’s Creamery and Bakehouse

3723 Plaza Drive (3711 for the Bakehouse next door)

Ann Arbor, Michigan 48108

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Jan 17 10 comments
Gluten Free, Main Dish, Quick, Recipes, Soup, Vegetable, Vegetarian, Winter

Bleu Cheese Tomato Soup

Although we still haven’t received a layer of snow that will stick, I am making soup regularly to achieve that cozy winter feeling. I don’t mean to complain about the lack of snow, but the falling snow helps make staying in and cooking soup a bit more romantic. The temperature has been wavering between 10 and 40 degrees, all perfectly acceptable temperatures for a steaming bowl of delicious soup.

Tomato soup has that comfort food reputation, especially when partnered with the grilled cheese sandwich. As a kid, the Campbell’s tomato soup commercials were always enticing, but they didn’t sway my Mom in the least. I’m glad I waited until I was an adult and armed with this recipe to give tomato soup a chance. The combination of tomato and creamy bleu cheese with simple aromatics creates an incredible depth of flavor.

This makes a pretty large batch of soup, but you can cut it in half, no problem. If you don’t want the soup to have any spice, reduce the amount of hot sauce to 1 or 2 teaspoons for flavor.

This soup is also my virtual contribution to the Gojee’s potluck party that I could not attend. Have you heard of Gojee? The site features full-screen pictures of delicious food, links to the recipes and you can find my recipes there as well. Starting on Thursday, January 26, you can check out all of the potluck dishes fellow gojee contributors shared. Head over to Gojee and enter “gojee potluck” into the I Crave box to pull them all up.  You can also follow #gojeepotluck on Twitter.

Recipe: Michael Symon’s Bleu Cheese Tomato Soup

Adapted from Not Derby Pie

Makes 8 servings

2 T. extra virgin olive oil

3 small onions, diced

8 cloves of garlic, thinly sliced

2 – 28 oz. cans of San Marzano tomatoes (if possible), undrained

3 C. water

2 C. half and half

4 T. hot sauce (I used Cholula, use half if you don’t like it spicy)

1 T. fresh oregano leaves

7 oz. or 1 C. creamy bleu cheese, preferably Roth Käse buttermilk

sea salt to taste

1. Add the olive oil and onions to a large pot or dutch oven over medium heat. Add a generous pinch of salt and stir to coat the onion with the oil. Cook for 2 minutes.

2. Add garlic, stir and cook for 2 minutes more with the lid on. Add the tomatoes and their juices with the water, stir and bring to a simmer. Add the half and half, hot sauce and oregano; stir and simmer on medium-low heat for 45 minutes, uncovered.

3. Remove from heat and add in the bleu cheese. With an immersion blender (or let cool and transfer in batches to a regular blender), blend until smooth. Taste for seasoning and add sea salt if needed. Serve immediately.

 

 

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Jan 10 10 comments
Appetizer, Bread, Fall, Holiday, Recipes, Vegetarian, Winter

Rosemary Grape Foccacia

Every New Year’s Eve we go to a good friends’ house in my hometown. A bunch of people are invited and everyone brings an appetizer. Last year, my sister-in-law Bethany and I started our own little tradition of getting our appetizers ready before the New Year’s Eve party. When our appetizers were finished last year, we sat by the fireplace, leisurely painted our nails and watched Christmas movies.

This year, I wasted the morning away watching a Rachel Zoe Project marathon (why?!?), forgoing a shower until later. I grabbed a sweatshirt, put my hair into a ponytail and was off to make appetizers. Our small party turned into a house full with cousins and friends in town. We had a fun time laughing all afternoon and the appetizers turned out great, but I found myself in a time-crunch to get ready for the evening. As I rushed to my parents’ house, I seriously questioned my decision-making skills. I had spent the entire morning listening to Roger and Rachel fight about babies and Oscar dresses. My goodness.

Fortunately, this appetizer turned out to be the bees knees and didn’t look like I threw it together. It was super pretty and the platter was emptied quickly that night.

I recommend making this for your next gathering of friends. Yeasted bread can be scary, but I assure you it’s the kindest dough. I made the dough the day before and transported it like a plastic-wrapped dough pillow pet across the state. This made putting it together and baking it before the party that much easier.  You’ll love the flavors, too. A hint of rosemary, jammy bites of roasted red grapes and a little crunch from the pepitas and sea salt.

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Rosemary Grape Foccacia

Recipe adapted from Saffron Lane

3/4 C. lukewarm water (105-115°)

2 t. active dry yeast

2 1/3 C. all-purpose flour, plus extra for kneading

1/4 C. plus extra for drizzling

1 T. fresh rosemary leaves plus 1 t. chopped fresh rosemary

3 T. sugar

1 1/2 t. sea salt

1 t. grapeseed oil (or other neutral oil)

2 1/4 C. seedless red grapes, quartered lengthwise

1/4 C. pepitas or shelled pumpkin seeds

1/4 C. freshly grated Parmesan cheese

1/2 t. flaky gray sea salt for sprinkling

1. In a small saucepan, warm 1/4 C. extra virgin olive oil with 1 tablespoon rosemary leaves. Wait until the leaves just begin to sizzle and then remove the pan from the heat and let it cool. Discard rosemary leaves once cool.

2. In the bowl of a stand mixer, place 3/4 C. lukewarm water (about 105-115° F) and sprinkle the yeast over it. Let it stand for about 5-8 minutes until foamy. Add in the rosemary-infused olive oil, 2 1/3 cups flour, sugar and sea salt into the yeast mixture. Knead with the dough hook attachment for about 5 minutes until the dough is smooth and elastic. Add more flour, as needed. It will be a little bit sticky, but not unworkable.  Finish the dough by hand-kneading on a floured surface for about 1 minute. *If you do not have a stand mixer, you can use a large bowl and wooden spoon to stir, then knead the dough by hand for 10 minutes.

3. Oil a large bowl and place the dough inside. Turn to coat the dough in the oil. Cover the bowl with a clean dish towel and let rise in a warm place for one hour or until dough has double in size. Punch the dough down and let rise until doubled again, about 45 minutes.

4. Preheat oven to 400° F.

5. Oil a large rimmed baking sheet or cookie sheet with a little extra virgin olive oil. Punch down the dough again and place it on the baking sheet, gently stretching until you have an oval shape (about 1/2 inch thick). Dimple the dough with your fingertips. Drizzle with a generous amount of olive oil. Press grapes lightly into the dough.  Scatter pepitas, cheese, additional 1 teaspoon of chopped rosemary and flaky gray sea salt over the dough. Let rise uncovered until a bit puffy, about 20 minutes.

6. Bake in the preheated oven for 15-20 minutes until it just turns a little golden. Serve warm or at room temperature.

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Jan 06 6 comments
Food Adventures, Restaurants

Reserve

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I’m going to tell you guys something that I think only you will understand. One of the first things I did for the New Year was make a list of places I wanted to eat in 2012. With the help of a new-to-me Detroit blog, Eat it Detroit, I quickly managed to make a list of 10 places in the metro Detroit area and 3 places in Grand Rapids.

One of the Grand Rapids spots is Reserve. Their unique menu, local ingredients and extensive wine list pushed it to the top of the list. Grand Rapids is 2 hours or so from our home, but it is (kind of) on the way when we are traveling to visit my parents. Two days after I had started my list, we stopped in on our way to celebrating New Year’s with my family.

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We arrived around 7:30 running from the rain and it was buzzing with nicely dressed folks. The decor is very clean and sleek and the bar features the art piece that won the very first Art Prize (the annual Grand Rapids art competition). We sat at one of the long communal tables in the middle that is lit from below.

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They have over 250 bottles of wine to choose from and they offer wine flights, tastes, by the glass or by the bottle. We went crazy for the tastes. With so many excellent wines to choose from, it was almost impossible to commit to a whole glass. The young and dapper general manager was working the room and giving out great wine advice. He helped us select some of the best wines we’ve ever tasted.

Marcel Lapierre Morgan Beaujolais France 2010
Hirsch Bohan-Dillon  Sonoma County 2009
Chateau Trimoulet Saint-Emilion Grand Cru Bordeaux France 2008
Amity Willamette Valley  Oregon 2008
Domaine Mathieu Chateauneuf du Pape Rhone France 2007

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We were off to a great start in the wine department, but luckily we were also in good hands with chef  Matthew Millar. Our waitress suggested their house-cured vanilla bean bacon from heritage hogs. I don’t think I need to tell you how amazing this was. The bacon was crispy, but not too dark, scented with vanilla and served in a mason jar with watercress. Oh yes.

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Next up was the bibb lettuce salad and I’m chuckling as I write this. When we received our menus Marc said, “Well, we have to go with the bibb salad.” It really made me smile because it was the most uninteresting thing on the menu, but Marc really wanted it and I learned that he’s a pretty big fan of bibb lettuce. It was a pretty darn good salad, though. It was dressed with buttermilk vinaigrette and crispy brown butter breadcrumbs. We’ve had a few good laughs about the bibb salad since then.

The menu was divided into small plates, medium plates and large plates. Also, they have a create your own charcuterie and cheese plate! How genius is that? Plus, charcuterie to-go. Another level of genius.

I was sad to pass up the pork fat fries, eggs on eggs (a scrambled farm egg and Arctic char roe on buttered brioche with chive creme fraiche) and pierogi with speck, leeks and roasted chestnuts. Yum, right? Instead, we ordered two large plates: the highly recommended veal chop and the scallops. The scallops with their crispy pork belly and cauliflower puree was delicious, but the veal chop was the star of the show. It was the best tasting meat I’ve ever had. Cooked to perfection in the middle and seared expertly on the outside. The chop needed no other accompaniment, but the rosemary, preserved lemon, creamed spinach and mushrooms were fantastic as well. It was insane.

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For dessert we had the chocolate terrine. It came on a long plate, with a slice of rich chocolate terrine, spiced pound cake, walnut anglaise and brandied cherries. The pound cake was a bit dry, but a bit of each on the fork tasted wonderful together. The dense slice of chocolate terrine was the best part, but Marc went pretty crazy for the brandied cherries.

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I want to go back. I really, really do. I want to sample more wines and try more of the chef’s creations. I also want to get an apartment down the street, if only to pick up charcuterie to-go whenever I want.

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Reserve
201 Monroe Avenue NW
Grand Rapids, Michigan 49503

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Jan 03 7 comments
Fall, Healthy, Holiday, Main Dish, Quick, Recipes, Vegan, Vegetable, Vegetarian, Winter

Winter Wheatberry Salad

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Happy New Year, friends! In the midst of the holidays, two of our friends had baby girls! It’s such a sweet thing to see a little one come into the world. I wait in excited anticipation of the special text with a picture of the tiny bundle swaddled in a blanket.

One of our friends is a new Mom and I wanted to bring her something nourishing as she gets to know this new little person. I settled on a healthy wheatberry salad with winter vegetables in beet-infused olive oil.

My goal was to make something healthy and hearty and I think it fits the bill perfectly. The diced beets look like beautiful ruby jewels that just make you want to dig in. It’s chewy, crunchy, sweet and savory. A pretty way to celebrate the arrival of a sweet baby girl.

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Recipe: Winter Wheatberry Salad

Adapted from the Barefoot Contessa

1 C. hard winter wheatberries

kosher or sea salt

1 small beet, washed and scrubbed

6 T. extra-virgin olive oil, divided

1 onion, finely diced (about 1 C.)

2 t. balsamic vinegar

3 scallions, white and light green parts thinly sliced

1 carrot, finely diced

1/2 C. feta, optional

1. Preheat oven to 375 degrees F.

2. Bring 3 cups of water to a boil, add a generous amount of salt and add the winterberries. Turn the heat to low and simmer for about 50 minutes, uncovered, stirring occasionally to prevent sticking. Drain.

3. On a large square of aluminum foil, add the beat and 4 tablespoons (1/4 C.) of olive oil. Fold the foil into a packet, crimping the sides to prevent any leaking. Place the packet in the preheated oven and roast for 30-40 minutes. Open packet carefully and let the beet cool until you can handle it safely. The skin should slip off easily. Cut into a small dice. Reserve beet-infused olive oil to add to the salad.

4. Add 2 T. of oil to a medium skillet and sauté onions until soft, about 5 minutes. Put onions in a large bowl.

5. To the large bowl, add warm wheatberries, beet, carrots, scallion, beet-infused olive oil and balsamic vinegar. Add a pinch of salt and toss to combine. Sprinkle with feta and serve at room temperature. You may need to add more salt if you are not using feta. If making ahead, store in the refrigerator and bring up to room temperature; add feta just before serving.

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Dec 27 6 comments
Fall, Gluten Free, Healthy, Main Dish, Quick, Recipes, Soup, Vegan, Vegetable, Vegetarian, Winter

Vegan Roasted Garlic Soup with Crispy Kale Chips

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How was your long weekend? I hope you had some thoughtful gifts under the tree, happy times with family and friends and delicious food was everywhere.

To recap our Christmas warm fuzzies: many slices of stollen were shared, friends and family were hugged, my Dad and I took two long walks, our family spontaneously decided to got out and watch The Girl with the Dragon Tattoo on Christmas night and Marc’s brother got engaged!

The hustle and bustle has died down and this morning we woke up to a light dusting of snow on the ground and tiny flakes falling. It’s strangely the first time we’ve seen snow in days. I missed the snow for Christmas, but it sure did make traveling much easier.

Soup is the best on chilly days. This simple soup is full of roasted garlic flavor and is silky in texture from the potatoes. The crispy kale on top is completely optional, but I love adding it to soups and I serve the rest in a bowl for snacking on during dinner. It’s my favorite healthy addiction.

Won’t you warm yourself with a bowl?

Recipe: Vegan Roasted Garlic Soup

Adapted from Handle the Heat

Serves 2 for main course, 4 for first course

2 heads garlic

2 t. extra-virgin olive oil

4 C. water

2 medium potatoes, peeled and chopped

1/4 C. Parmesan, freshly grated

sea salt and freshly ground pepper

1. Preheat oven to 375 degrees. Peel most of the outer skin from the garlic, but leave enough that the cloves still hold together. Cut the top 1/4″ off of the bulb and drizzle 1 t. of olive oil, coating the entire bulb. Wrap tightly in foil and place in the oven. Roast for 30-35 minutes. Let rest until cool enough to handle and then squeeze garlic from the papery skin.

2. Add roasted garlic, potatoes, water, and salt and pepper to a medium saucepan. Bring to a boil and then lower the heat to low and simmer for about 15 minutes or until potatoes are tender.

3. Puree with an immersion blender or traditional blender until smooth. Add Parmesan and taste for salt and pepper. Adjust seasoning if necessary. Serve with crispy kale chips, if you wish.

Recipe: Baked Crispy Kale Chips

1 large bunch kale

2 T. extra virgin olive oil

sea salt

1. Preheat oven to 350 degrees F. Prepare a rimmed baking sheet with parchment.

2. Wash kale and dry between towels. Remove the tough stem that runs down the middle and tear the leaves into bite-sized pieces.

3. Place leaves on the prepared baking sheet and drizzle with olive oil and sprinkle with salt. Mix with your hands and then spread the kale evenly on the baking sheet. Bake for 10-15 minutes or until kale is crisp.

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Dec 23 7 comments
Breakfast, Cake, Dessert, Fruit Dessert, Holiday, Recipes, Vegetarian, Winter

German Christmas Stollen 2011

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Stollen brings back so many happy memories of my Oma arriving from Canada with her arms full of food and gifts at Christmas. She would empty her arms quickly and give us big hugs and kisses. One of the items she always brought was a foil-wrapped loaf of homemade stollen. When we were kids, we’d pretty much eat the sugary crust off of a slice and be done with it while the adults ate their slice leisurely with coffee.

Back in 2009, I started making stollen to carry on the tradition my Oma started in our family.  I’ve been tweaking the recipe every year and I finally feel like I can stop tinkering with it. I love it just the way it is. When the rum-soaked fruit is added into the batter, the scent immediately takes me back to peeling the foil back on my Oma’s stollen.

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Today I’m sharing the latest version of the recipe. It’s full of rum-plumped dried fruit, toasted almonds and a touch of almond extract. It’s lightly sweetened and a perfect anytime treat.

Here’s a peek at our lime/teal/silver decorated fraser fir. Marc insists on lots of lights!

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Merry Christmas and happy  holidays to you and yours. Wishing you all the best in 2012!

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Recipe: German Christmas Stollen

Makes 2 loaves, can be doubled

1 C. slivered almonds

1/2 C. raisins

1/2 C. dried currants

1/2 C. dried apricots, chopped into chunks the size of raisins

1/2 C. dried cherries, chopped if large

1/3 C. dark rum

3 + 1/3 C. all-purpose flour, divided, plus additional as needed

2 (1/4 oz.) pkg. active dry yeast or 2 scant tablespoons

1/3 C. sugar

1 1/2 t. kosher salt

1/2 C. milk

1/2 C. water

4 T. butter, cut in large chunks

1 t. grated lemon zest

2 eggs

1 t. almond extract

1 1/2 t. buttery sweet dough flavor (from King Arthur Flour, optional)

2 t. grapeseed oil (or other neutral oil)

4 T. unsalted butter, melted

1/2 C. powdered sugar

1. Combine raisins, currants, apricots, cherries and rum in a medium bowl and let stand at least 1 hour and up to overnight.

2. Prepare a rimmed baking sheet with a silpat or parchment paper.

3. Place slivered almonds in a large skillet and toast over low heat. Stir often and watch closely so they do not burn. When light brown, transfer to a small bowl to cool.

4. Stir together 2 C. of the flour, yeast, sugar and salt in large bowl. Heat milk, water, butter and lemon zest in a small saucepan until butter just melts. Remove from the heat and let cool to 115-120 degrees, the optimal temperature for the yeast. Add liquid mixture to flour mixture along with eggs, almond extract and buttery sweet dough flavor (if using). Beat at low speed in a stand mixer (or with a hand mixer) until flour is moistened. Beat at medium speed until well combined.

5. Stir 1/3 C. of the flour into the bowl with the soaked fruit and toss to coat. Add toasted almonds into the fruit mixture and toss to combine. Add fruit/nut mixture into the batter and mix on low to combine. Start adding flour in 1/4 C. increments until the dough is moderately stiff and pulls from the side of the bowl.

6. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes; shape the dough into a ball. Add 2 teaspoons of grapeseed oil to a large bowl and coat the inside. Place the dough in the large bowl and turn to grease the entire outside of the dough. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

7. Punch dough down, cover and let rest 10 minutes. Turn onto lightly floured surface and divide in half. With a rolling pin, roll each half into an 8×14 inch oval. Fold half of the dough towards the middle and do the same with the other half of the dough, like folding a letter. Use the rolling pin to lightly press down on the folded dough and bring the folds together. Place loaves on the prepared baking sheet. Cover and let rise in a warm place until doubled in bulk, about 30 minutes. Preheat oven to 350 degrees F.

8. Uncover. Bake until loaves are golden and sound hollow when lightly tapped, 20 to 30 minutes. Transfer to wire racks and brush with melted butter and sprinkle with powdered sugar. When the loaves have cooled, brush with another coat of melted butter and sprinkle generously with powdered sugar again. When completely cool, wrap in aluminum foil and store at room temperature. The flavors will develop more with each day.

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Dec 20 4 comments
Cake, Dessert, Fall, Holiday, Quick, Recipes, Vegetarian, Winter

Sticky Gingerbread Cake

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Did you have a nice weekend? I hope so. My weekend was filled with Christmas-type things and my holiday cheer was at an all-time high.

On Saturday we went to an old theater built in1928 that features a Barton Theatre organ because silent films were still being produced when the plans for the theatre were drawn up. When we arrived Santa was in the lobby, real butter popcorn was popping, a train set was on the move and of course, holiday favorites were playing on the big pipe organ.

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We watched It’s a Wonderful Life, complete with intermission and marriage proposal! It was incredibly sweet. The Redford Theatre is run by volunteers and they got the lucky lady up on stage with the ruse that she was being acknowledged for her volunteer work. We all cheered when she said yes.

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Holiday baking started this weekend, too. When I heard Nigella Lawson talking about sticky gingerbread in her seductive and witty way on NPR last week, I put it on my weekend baking list. I’m sure Nigella’s recipe is wonderful, but a honey-sweetened gingerbread caught my eye instead.

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As I sifted the powdered sugar over the finished gingerbread, a light snow was gently falling outside and it just made me smile.

This gingerbread cake was everything I hoped for. I could taste  subtle hints of honey, molasses and the spices. The perfect kind of cake to have with a hot cup of tea or coffee. Guaranteed to get you into the holiday spirit.

Recipe: Sticky Gingerbread Cake

Adapted from 101 Cookbooks

1/2 C. unsalted butter

1/4 C. water

1/3  C. unsulphured blackstrap molasses

1/3 C. honey

1/2 C. tightly packed dark brown sugar

1 C. white whole wheat flour

1/2 C. all-purpose flour (or all ap flour)

3/4 t. baking soda

1/4 t. sea salt

1 t. ground ginger

1 t. ground cinnamon

1/4 t. allspice

1/8 t. ground cloves

2 large eggs, room temperature

1/4 C. milk

1. Preheat oven to 325 degrees F. Butter an 8×8 baking pan and place one strip of parchment inside with enough to overhang on the sides a few inches. This will help remove the cake later.

2. In a medium saucepan, combine the butter, water, molasses, honey and brown sugar. Place over low heat and stir the mixture frequently until the butter is just melted. Remove from the heat, pour into a large bowl and set aside to cool.

3. In a medium bowl, whisk to combine flours, baking soda, salt, ginger, cinnamon, allspice and cloves. Wait for the molasses mixture to cool until it feels warm to the touch and add the eggs, one at a time, mixing well after each addition. Add the milk and whisk to combine. Fold the dry ingredients into the batter until just combined. It’s ok if there are some lumps.

4. Pour the batter into the prepared pan and bake for 20-30 minutes. Start checking for doneness after 20 minutes. Bake until a toothpick inserted into the center of the cake comes out clean.

5. Allow to cool in the pan for 10 minutes and then lift out using the parchment overhang. Cool completely on a wire rack before cutting. You can store this in the refrigerator for a nice sticky texture, but bring back up to room temperature before serving.

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