Underway tonight in the kitchen! And a BIG surprise on cranberry relish this year!...

R

richard-in-cincy

Well-known member
I used Pyrat Dark Rum and Barenjager Honey Liqueur from Germany for the booze in the cranberry relish, and oh my! What a revelation. I think it's the new standard. The annual citrus fireworks explosion of the cranberry relish is the cue for the holidays here.

Also just popped Martha Stewart's Devil's Food Cake out of the oven (with some test cupcakes) from her big Baking Book (she has it paired with mint ganache, but I'm using the Dark Chocolate Fudge Frosting that follows it (1 lb. chocolate-1/2 cup confect. sugar, butter...ha!). The cake turned out heavenly! Amazing deep chocolate smell while baking, test cakes are so light and moist and ueber-chocolately. I really love this recipe. I've been searching for the definitive chocolate cake and have made one dissapointment after the next, usually too dry. This one has 3/4 lbs. butter, 4 eggs, 3/4 cup sour cream 3 cups flour, 2.25 cups sugar, but I did sub espresso for the water. Definitely a keeper.

Also did a wonderful buttermilk chive cornbread tonight for the dressing. I plopped it into the hot skillet with the fat from half pound of bacon and that batter was bubbling like the La Brea Tar Pits when I put the skillet into the oven. What a crust. Been nibbling all night as I cook.

 
REC Devil's Food Cake (Martha Stewart's Baking Handbook)

3 sticks unsalted butter, room temp
3/4 cup dutch-process cocoa powder
3/4 cup hot water (I used espresso)
3/4 cup sour cream
3 cups cake flour, sifted
1 teaspoon baking soda
1/2 tsp. salt (I use 1 tsp. for cakes like in the old days)
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract

Preheat oven 350F. Butter two 9-inch cake pans, line bottoms with parchment, butter parchment, dust pans with cocoa, tap out excess (I added to the recipe which added about 2 tbls. more cocoa to my total).

In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream, let cool. In a medium bowl sift together flour, baking soda, and salt; set aside.

In the mixer with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 min. (I beat the butter for 5 minutes, added the sugar and beat another 5 minutes, I really like to start off with a cloud of butter and sugar-- makes a big difference in the cake).

Add eggs, 1 at a time, beating to combine after each; scrape down sides of bowl as needed. BEat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour (I find this direction flawed--how does one add the flour in two parts while alternating with the cocoa cream, while beginning AND ending with the flour???) Beat and combine.

Divide batter between pans, smooth with an offset spatula. BAke until tester comes out smooth, 45-50 minutes. (Note, I was really worried at how much batter was in the two 9-inch pans, one of the reasons I pulled batter out and made two cupcakes, I thought it was going to run over, but it baked up beautifully, nice rounded tops, pans full, but no overflow.)

Transfer to racks for 15 minutes. Invert cakes onto racks, peel off paper. Reinvert and let cool completely. (I found the cakes a little too tender after only 15 minutes and would go 20 next time before peeling off the paper).

She has a mint ganache on this cake, but the "Dark Chocolate Frosting" that follows the mint-chocolate ganache looks perfect (haven't tried it yet though).

Dark Chocolate Frosting

(she suggests adding mint, orange, coffeee extract for variations)

1 pound best-quality semisweet chocolate, finely chopped
6 tbls. dutch-process cocoa powder
6 tbls. boiling water
3 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar (I'm still laughing--why bother? LOL)
pinch of salt

abridged directions: melt chocolate. Let cool to room temp, 30 min. Meanwhile, combien cocoa and water, stir to dissolve.

In the mixer with paddle, beat butter, sugar, and salt until light and fluffy, 3-4 min. Add melted chocolate; beat on low until combined, 1-2 minutes, scraping down the sides. BEat in the cocoa mixture.

 
Richard - about what size is the "small box" of fz rasberries? Could only find lb bag

giving your cranberry relish a whirl this yr. Seeing your post I'm wondering if I should rethink the booze???

I was going to use Cointreau/Vodka because I have it on hand. I do also have Meyer's Rum (would that work?) and am wondering if I should try to find the honey liquor (sounds intriguing!). Is , that a specialty item or can it be had at BevMo?

Oh, while I'm asking...I'm on the fence about the corn pudding (I will for sure make Charlie's Colorful Veggie Casserole). I have a thermal bag -- do you think the pudding would die sitting in there for 4 or so hrs, and/or live through it if has to be rewarmed a bit? It's really me that wants the corn, but if it won't end up being good I'll juts wait for another day to make it.

-- The cake sounds really yummy. It's going in the try file. Gosh, I miss chocolate.

 
They used to come in boxes where I shopped...

I believe they were around 10 oz. It's a very forgiving recipe. Like raspberries? add more. Tonight I added two cups to my batch from a very large bag.

Feel free to experiment with the booze. I do every year. The classic is the orange vodka, Grand Marnier. I saw the Barenjager and the Pyrat and just went for it. Glad I did! I buy them both locally.

I really don't know about holding corn pudding for 4 hours in a thermal bag. No idea what it will be like. It will still be edible and a brief refresher in the oven could be just the thing to revive it. I don't remember the parameters, but would it be possible to just mix it all up, put it cold in a thermos, then dump into a casserole and bake when you get there? It's so wonderful when it comes out all puffy and golden brown from the oven.

 
Don't think I can bake there b/c of how long it takes to set-up

the hostess only has the one oven, plus I really should make it a double batch (we've got 40 or so people) if I do it will take longer. I may decide it's too much trouble. I shudda never mentioned bringing corn so she couldn't nix it. Otherwise it would be my main dish and honestly think the crowd would prefer it, but she's hostess.

Glad to hear the relish is forgiving! The honey liquor sounds so yummy on it's own if time allows I might try to find some.

 
The dilemma would be small kitchen/house/lots of people/big casserole dishes

My toaster oven isn't big enough for a full size casserole dish. If it was, there certainly isn't a spot in her kitchen to put it. Then there's the water bath...and that she specifically asked me not to make corn so it would be an extra dish she didn't expect...and she's *not* the nicest person on the planet to begin with.

If I make it, the whole water bath thing would need to be at home. Stick it in the thermal bag with the other casserole (since it only takes 30 mins I plan to bake that it off there) and then if it's not warm enough just reheat some when I'm baking the veggie casserole.

However part of me is thinking (ok, knowing) I'd be a bad guest to do this. Especially since I don't know what else she will need the oven for besides the veggie casserole. So I think the whole thing will end up being on a whim if I decide to do it.

I may just bring extra wine, sit on my butt drinking it, and not worry about the whole thing.

 
Maria, I hate to be a spoilsport and I should mind my own business, but put yourself in the hostess'

place. Big important holiday, forty people to feed, limited oven space, and here you come with an extra oven-ready dish that she specifically asked you not to bring.

Even if the crowd would love it, and even if she's not very nice, I wouldn't do it.

 
Holee fantastic Batman! Richard, that relish is awesome...

and I haven't even put the raspberries in it yet (forgot to thaw them). I used cointreau and Tito's handmade vodka because that's what I had on hand. Gonna be really yummy once it all melds.

I'm thinking I should just serve this with bread/crackers or something (or hoard it all for me!)...I'm not sure it should be wasted among all that other food!

 
Nah, I know...already decided not to make it. I couldn't get past being a bad guest.

I think all my back/forth talk was trying to convince myself I could do it when I knew it would be bad form. The manners mama instilled in me won out.

However, I am bringing fresh made cranberry sauce (because I'm the only one who eats fresh) & Richard's relish which will steal the show - and it's not expected. smileys/smile.gif

 
My batch is melding too. I used Bicardi Gold and Blackberry Brandy, ...

...because that's what was on hand here in San Diego. I sneaked a taste and it was maaaavelous!

Thanks Richard!

Michael

 
Thanks! The relish juices also make a fab cocktail...

mix a big spoonful of the juices with some vodka or rum, add soda and ice and poof and voila: Thanksgiving cocktail! Glad you enjoyed it!

 
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