RECIPE: Some of our TD menu items--REC: Spiced Cranberry Bundt Cake...

RECIPE:
C

charlie

Well-known member
Spiced Cranberry Bundt Cake

Recipe By :Dorie Greenspan

Serving Size : 12

Cake:

2 cups all purpose flour

3/4 cup almond flour -- or almond meal (about 2 1/2 ounces)

2 1/2 teaspoons five-spice powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 cup unsalted butter -- (2 sticks) room temperature

1 cup sugar

1 cup packed golden brown sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup plain yogurt -- 2%, Greek-style

1 cup chopped almonds -- toasted

1 cup fresh cranberries -- or frozen, halved (do not thaw if frozen)

1/2 cup dried cranberries -- sweetened

Icing:

2/3 cup powdered sugar

4 teaspoons orange juice -- (about)

For cake:

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.

For icing:

Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes.

Source:

"Bon Appetit/November 2008"

NOTES : DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.

 
REC: Maple Glazed Parsnips with Popped Mustard Seeds...

MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS

Serving Size : 6

2 pounds parsnips -- peeled, quartered lengthwise, cut into 2-inch lengths

4 tablespoons butter -- (1/2 stick)
1/4 cup mustard seed ( I used 2 Tbls)
3 tablespoons maple syrup
2 tablespoons Dijon mustard

Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.

Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.

Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

 
REC: Cloverleaf Honey-Wheat Rolls...

Cloverleaf Honey-Wheat Rolls

Recipe By :Cooking Light Magazine. September 2002
Serving Size : 12

1 package dry yeast -- (about 2 1/4 tsps)
1 cup warm water -- (100 to 110 degrees)
2 cups bread flour -- divided
1 cup whole wheat flour
3 tablespoons honey
2 1/2 tablespoons butter -- melted
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg

Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1-1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 425 degrees.

Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.

Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm.

 
REC: Sweet Potato & Fresh Orange Casserole...

Sweet Potato and Fresh Orange Casserole

Recipe By :Joy Philbin
Serving Size : 4

4 Large Sweet Potatoes
2 Oranges
1 Stick Butter
1 Cup Light Brown Sugar
1/2 Cup Chopped Pecans
1 tablespoon Cornstarch
1 Cup Orange Juice
3 tablespoons Maple Syrup
1/8 teaspoon Cloves

Cover potatoes in water and boil until tender, approximately 25-30 minutes. Remove the potatoes and peel while still warm. Cut into ¼" slices and set aside. Peel, then slice the oranges into ¼" slices. Mix gently with potatoes.

Coat a 9x13 casserole dish with cooking spray and add the potato/orange mixture.

Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer 3 minutes. Pour sugar/pecan mixture over the top of the potato/orange mixture.

In a saucepan, mix the orange juice, cornstarch, maple syrup and cloves. Cook and stir until thick. Pour over potatoes and bake at 375° for 15 minutes.

 
REC: Peppered Three-Onion Tart with Smoked Salmon...

Peppered Three-Onion Tart with Smoked Salmon

Recipe By :Jennifer Martinkus
Serving Size : 6

1 tablespoon butter
1 tablespoon olive oil
3 cups yellow onion -- chopped
1/4 cup sour cream -- or creme fraiche
1/4 cup soft goat cheese
2 large eggs
1 1/2 teaspoons coarsely ground black pepper -- divided
4 ounces smoked salmon -- hot or cold smoked, chopped
1 frozen puff pastry sheet -- thawed
1/4 red onion -- very thinly sliced
1/4 cup thinly sliced green onions -- divided

Melt butter with olive oil in a large skillet over medium-low heat. Add yellow onion, and cook 20 minutes or until golden. Let cool slightly.

Whisk together sour cream, goat cheese, eggs, and 3/4 teaspoon pepper. Stir in yellow onion and hot-smoked salmon. (If using coldsmoked salmon, do not add at this time.)

Unfold the puff pastry on a parchmentor nonstick foil-lined baking sheet. Roll evenly to remove wrinkles. Fold over edges 1/2 inch, and press lightly to form a raised crust. Sprinkle with remaining 3/4 teaspoon pepper. Spread onion mixture evenly over the pastry, leaving a border of about 1/2 inch. Top with sliced red onion and half of the green onions. Bake at 425° for 20 minutes or until the pastry is golden. (If using cold-smoked salmon, cut into strips, and place on top of tart after baking.) Sprinkle with remaining green onions. Serve warm or at room temperature.

 
REC: Ginger Fig & Cranberry Semifreddo with Blackberry Sauce...

GINGER FIG AND CRANBERRY SEMIFREDDO WITH BLACKBERRY SAUCE

Recipe By :Bon Appétit/March 2001
Serving Size : 10

8 large egg yolks
2/3 cup sugar
1/2 cup dry white wine
2 tablespoons grated orange peel

2 3/4 cups whipping cream -- chilled
1/3 cup dried Calimyrna figs -- finely chopped
1/3 cup dried cranberries -- finely chopped
1/4 cup crystallized ginger -- minced

BLACKBERRY SAUCE -- (See Recipe)

Line 9x5x3-inch metal loaf pan with plastic wrap, extending over sides by 3 inches. Whisk egg yolks, sugar and white wine in medium metal bowl to blend. Set bowl over saucepan of simmering water; whisk egg mixture constantly until candy thermometer registers 160°F, about 5 minutes. Remove from over water. Using electric mixer, beat until cool and thick, about 5 minutes. Beat in orange peel.

Beat chilled whipping cream in large bowl until peaks form. Add egg mixture and gently fold together. Fold in chopped figs, chopped cranberries, and minced ginger. Transfer mixture to prepared pan. Cover with plastic wrap overhang; freeze overnight. (Can be made 3 days ahead. Keep frozen.)

Turn semifreddo out onto platter. Peel off plastic wrap. Let stand 5 minutes to soften slightly. Slice semifreddo. Place 1 slice of semifreddo on each plate. Drizzle Blackberry Sauce over each slice and serve.

BLACKBERRY SAUCE

1 16-ounce bag frozen unsweetened blackberries -- thawed
3/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon brandy -- (1 to 2) optional

Puree all ingredients in processor. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Cover and refrigerate until cold.

 
Reminds me of musical chairs...I can see us now, all of us from FK, walking slowly around the chairs

to see if we can get a seat when the music stops!

 
Alright, you asked first....BUT, I love how you initially asked Charlie with such grace and grandour

"How does one make reservations?" And then, knowing what Charlie is preparing, and there could be less seats available that ...Your elbows are out!! smileys/smile.gif ((You're the best Jean!!))

My Smile for the day!!

Charlie, your menu sounds wonderful!!!

Barb

 
Can I make my own almond flour like I read online?

Just grounding up blanched almonds until almost a fine powder? Is that the same as almond flour?

Thanks!
Ann

 
yes--I'd measure it by weight; then process it with some of the flour until..

the texture is about even. This ensures that you don't extract too much oil from the nuts and turn it into nut butter.

 
Thanks for your help Charlie! I still don't have the 5-spice, but Whole Foods carries it. NT

 
Made mine yesterday and wrapped it up without the icing. It smells really good. Found some almond..

meal there also.

 
do you remember how much it was per pound? I bought a bag from TJ's a couple of years ago but>>>

the almonds were not blanched. I've used them anyway in several applications where blanched didn't matter. I forgot how much they were but hope they start carrying them this year for the holidays. TJ's didn't have them the last time i was in.

 
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