3 Search Results for applesauce

Ginger, Apples, Lemon, Pepper – Baked into a Cake

October 26, 2016

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It’s a perfect applesauce day, and the kitchen has been perfumed with the good scent of apples slumping into sauce, sending out little hints of lemon and cinnamon.

With the sauce made, I couldn’t help myself; I used some of it to bake this cake. It’s a good keeper, and will make a find snack over the coming days when the light leaks out of the sky too early, slamming us into night before I’m really ready. Besides, there are days when I’d bake this cake for the pure pleasure of the aroma.

When I was working on My Kitchen Year, I decided to put all the recipes in classic form, just in case the publishers balked at the conversational tone at the last minute.  Happily, they didn’t; I much prefer the relaxed fashion of the recipes in the book. But for those who’d rather have marching orders, here they are.

Applesauce

4-6 apples, peeled and cored

1 teaspoon lemon juice

3 tablespoons water

1 stick of cinnamon

1 teaspoon sugar

Cook the apples with the lemon juice, water, cinnamon stick, and sugar in a medium saucepan, uncovered, until the apples are soft enough to mash with a fork, about 20 minutes. Remove the cinnamon stick and season with more sugar to taste.

Gingered Applesauce Cake Glazed with Caramel

2 eggs

1 cup sugar

1/2 cup brown sugar

1 1/2 cups applesauce

1 1/2 teaspoons grated fresh ginger

2/3 cup vegetable oil

1 teaspoon vanilla

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon finely ground black pepper

2 teaspoons cinnamon

1/4 teaspoon ground cloves

Heat the oven to 350 degrees.

  1. Butter and flour a 12-cup Bundt pan.
  2. Break two eggs into a large bowl. Whisk in the sugar and the brown sugar.  Add the grated ginger and the applesauce.  Whisk in the oil and vanilla and mix until it is smooth.
  3. Whisk the baking soda, salt, pepper, cinnamon and clove into the flour in a small bowl.  Mix this gently into the applesauce mixture.
  4. Pour the batter into a buttered and floured 12-cup bundt pan and bake for about 45 minutes, until it is set. 
  5. Cool the cake for 15 minutes on a rack before turning it out and allowing it to cool.  Make sure the cake is completely cool before glazing it. 

Glaze:

1 cup heavy cream

1/2 cup brown sugar

1 tablespoon light corn syrup

pinch salt

1 teaspoon vanilla.

Put the cream in a small heavy-bottomed pot. Whisk in the sugar, salt and corn syrup and bring to a boil. Turn the heat down to medium and continue to boil for about 15 minutes, whisking every few minutes.

When the the glaze has come together into a smooth, thick caramel remove from heat and stir in the vanilla.

Put the cake, still on the rack, over a sheet of wax paper. Carefully pour the glaze over the cake.

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2015 Gift Guide: The Weight

December 3, 2015

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A true terrine should pack so much flavor into a single bite that you second guess your surroundings. Are you in a french farmhouse? A little bistro? Or maybe just leaning against your kitchen counter? Eating a great terrine can really take you places.

A terrine should also be rich, luscious and a little bit sweet. It should feel like a party on a plate.  It should also be extremely dense. Why? Because air pockets interfere with flavor and ruin the whole experience.  A true terrine is weighted.

I’ve spent hours combing through the pantry, looking for something that will fit on top of the terrine. I’ve used old fashioned coffee cans. I’ve resorted to cans of tomatoes and jars of applesauce. 

But that’s all in the past. I’ve recently discovered these attractive terrine molds – with attendant weights to make concentrating flavors easy. It’s a delightfully versatile vessel, and even those uninterested in terrines (but why would you know such a person?) will surely find ways to use it.

If you’re a really good friend, you’ll offer it to your friends already full.  Here are two of my favorite recipes: this one is a French country classic (veal, chicken livers, ham, bacon), and this mushroom pate is a delightful vegetarian option. 

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Emergency Crostata

December 20, 2009

There was a foot and a half of snow in the city, but up here on the mountain the storm went right around us, and people kept showing up all day. I just kept cooking.

I began by putting a ham in the oven, letting it cook very slowly while I made applesauce from the last of the Knobbed Russets – they do make the most wonderful sauce.  A luxuriously cheesy Gratin Dauphinoise was as much cream as potatoes; the secret is to slice the potatoes, cook them in cream on top of the stove, and then dump them into a casserole and bake it  the oven.  It’s the most forgiving dish I know. I pureed watercress, and took the leaves off Brussels Sprouts and quickly sauteed them in butter, adding a few toasted pinenuts at the end. 

It was all delicious, but the piece de resistence turned out to be the Cranberry Crostata.  It’s a recipe of Gina’s, but I’ve made it so often now that I’ve ended up making it my own. I generally double the crust recipe and put half in the freeze; you never know when you’ll need an emergency crostata.
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Here’s my recipe:

11/2 sticks butter
1/2 cup sugar
1 egg
2/4 cup toasted almonds, ground
grated rind of one lemon
1 teaspoon vanilla
drop of almond extract
pinch of salt
2 cups flour

Beat the butter with the sugar in a stand mixer until light.  Add egg, then remaining ingredients.
Form into two disks, wrap in wax paper and chill for 30 minutes (or more).

1 package raw cranberries
juice of one orange
1/2 cup apricot preserves
1/2 cup sugar

Cook cranberries, juice, jam and sugar at high heat, stirring, for about 5 minutes.  Cool.

Roll out one disk of dough into a 12 inch circle. Don’t worry too much about this step; it will tear, and you can just press it into a 9″ springform pan, bringing the sides up about 1/2 an inch.  Put cranberry filling into crust.  Roll out remaining disk and cut into 8-12 strips, forming a lattice over the crust. Again, they will be soft, but don’t worry.  You can patch them together.

Bake in a preheated 375 degree oven for about 45 minutes, until golden. 

Cool on a rack, removing the sides of the springform pan.
(I like it even better on the second day. )

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