MAPLE WALNUT BAR COOKIES

Leave a reply

This recipe comes from the Serious Eats site. (Wonderful cooking site BTW.) I changed the directions a bit, and reduced the amount of salt, but the rest is true to its author.

And I am here to tell you, these bar cookies are amazing. I just wish I could say they were my invention, but that would be very, very wrong of me. I’m a good technician, but I could never have envisioned a bar cookie as good as this one. Now that’s not to say that I don’t have original ideas in the kitchen. Just that I know my limitations and work around them. And original recipes for sweets are never going to be my forte.

And that is why I love the internet. There are so many terrific bakers out there. It is truly humbling to read a recipe like this, prepare as directed (well within reason), and then reap the rewards of another person’s efforts and creative ability.

That leads me to why I have this site, why I often feature other cook’s recipes, and why I don’t advertise and make some money off my efforts. (I’m only bringing this up because I was recently asked about this very subject.) It’s simple.

I love good food and I want to share fabulous recipes with you that are tested, found to be wonderful, and as easy to prepare as possible. I simply want you to be able to trust this site. Because as you probably already know, for all the fantastic recipes out there, there are some (and I’ve made my share of them) that are absolutely not to my liking. I just want you to feel that if I have taken the time to post a recipe, it is because both Mr. C. and I have found the dish to be pretty darn delicious.

My ultimate goal is to help you in the kitchen whenever and however I can. And I don’t want you to have to wade through advertisements. I hate them myself, so why would I want to subject you to any more “special offers” for things you neither want nor need?   

So on that happy note, you simply must try this recipe. It is beyond belief easy to prepare and so darn good that you are not going to believe that such a simple recipe can produce something so delicious. Actually you better just bite the bullet if you have several mouths to feed, and make a double batch to begin with. If you do double the recipe, bake in a 10×16-inch pan or 2 9-inch square pans. And thank you again Serious Eats.      

11 T. unsalted butter

1 c. packed light brown sugar

½ tsp. salt

¼ tsp. baking soda

½ c. plus 2 T. maple syrup, divided  

1 large egg

2 tsp. vanilla extract

2 c. unbleached all-purpose flour

1¾ c. toasted walnuts, chopped, divided

Preheat your oven to 350 degrees for a glass pan, or 375 degrees for a metal pan.   

Partially melt the butter in a large microwave safe mixing bowl. Stir in the brown sugar, salt, and baking soda. Stir in the ½ cup maple syrup and egg until well combined. Add flour and stir until completely combined. Add 1½ cups of the chopped walnuts.

Spread into a lightly buttered 9-inch (preferably glass) square pan; smooth the top. Drizzle remaining 2 tablespoons of maple syrup over the top and swirl into batter. Sprinkle with remaining quarter cup walnuts.

Bake for about 30 to 35 minutes or until golden brown and almost set in the center (should still be slightly jiggly). Don’t overbake. Remove from oven. Place pan on a wire rack to cool completely. Cut into serving sized pieces just before serving. 

CREAMY SHRIMP AND SCALLOP PASTA

Leave a reply

So here I am at my local QFC (Quality Food Center) in front of the fresh seafood case contemplating buying some of the beautiful large fresh scallops. When next thing you know I hear the fellow next to me order some of the shrimp that are on sale. Wait – I know that voice! It’s Frank, one my neighbors who also happens to be a good friend. After we greet each other, our conversation immediately turns to his decision to buy some of the shrimp. If I remember correctly, he had previously purchased the same type of shrimp and was eager to buy more. So, never being one to not take a hint from someone who appreciates good food, I decided to buy some of the shrimp and still remain faithful to my first choice. So I bought a few of the scallops too. I figured I could decide how to prepare these beauties when I got home.

I remembered that I already had 3 wonderful recipes for this glorious seafood combination (Shrimp and Scallop Ceviche, Spicy Risotto with Scallops and Shrimp, and Seafood and Fried Tofu Lo Mein) in my repertoire. But I was in the mood for a pasta dish. (When am I not in the mood for a pasta dish?) So I did a little research, took some bits and pieces from other creamy sauced pasta dishes that I prepare, and came up with this recipe.

And oh my! The pasta was delectable. We both loved it. In fact, we almost came to fisticuffs over the leftovers the next day. (Not really of course, but the pasta was just that good!)

So next time you pay a visit to your local fishmonger, buy some large shrimp and a few fresh scallops. Then make this pasta dish. Serve the pasta with a simple green salad, and if you are feeling terribly worthy, treat yourself to some garlic toast too. (See recipe below.) You may thank me later! Buon Appetito   

2 T. unsalted butter, divided

1 T. vegetable oil

6-8 lg. sea scallops, patted dry with paper towels

1 lb. lg. uncooked shrimp, peeled, deveined, and cut in half

kosher salt

freshly ground black pepper

paprika

2 shallots, finely minced

2 garlic cloves, finely minced

1 T. flour

1/3 c. dry white wine

1 c. heavy cream

1 c. whole milk

½ lb. spaghetti or fettuccini, cooked al dente (actually use any pasta shape you want)

½ c. grated Parmesan cheese

1 T. finely chopped Italian parsley, garnish  

Heat 1 tablespoon of the butter and oil in a large frying pan. Add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have about a ¼-inch golden crust on each side while still being translucent in the center. Remove from pan and place in a bowl. Once the cooked scallops have cooled a bit, cut them into the same sized pieces as the cooked shrimp. (I use my cooking scissors.)

Add the shrimp to the pan. Lightly season with salt, pepper, and paprika. Cook 1-2 minutes or just until fully cooked and no longer translucent. (They should be pink on the outside and opaque white on the inside.) Don’t overcook or they will be tough. Remove shrimp to another bowl or the same bowl with the scallops if they have been cut to size.

In same pan, melt the remaining 1 tablespoon of butter and sauté shallots until translucent. You do not want them to get brown, so go easy. Stir in the garlic and sauté another minute.

Whisk in the flour and let cook for 1 minute. Whisk in the wine lifting all the bits on the bottom of the pan during the process.

Whisk in the cream and milk; simmer for 2 min. Remove pan from heat and stir in the grated Parmesan cheese, cooked seafood, and hot, just cooked fettuccini noodles*. (I lift the noodles right out of the boiling water with a pair of tongs and add them to the sauce.) Toss until everything is combined, adjust seasoning, then serve immediately sprinkled with fresh parsley.  

*Reminder: Never make the cooked noodles wait for the sauce. The sauce can wait. Perfectly cooked pasta is always the number one priority. (At least in my book!)

GARLIC TOAST

4 T. unsalted butter (½ stick), room temperature

2 medium garlic cloves, minced

2 tsp. finely chopped fresh Italian parsley leaves

½ tsp. kosher salt

½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces.

Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.

HOLIDAY FRUITCAKE

Leave a reply

Now, there are two kinds of people when it comes to fruitcake. Those who love it, and those who have never had good fruitcake. And I was definitely in the second camp until I tasted the real thing. Oh don’t get me wrong. I grew up having fruitcake at Christmas, but it was truly terrible. But God bless my maternal grandmother, she tried her best to make it special. The main problem with her fruitcake was the lack of booze, an assortment of dried and candied fruits, spices, and nuts. What it did contain was an abundance of raisins, most of which were burned. And if you have ever tasted a burned raisin, you will know that it is not a pleasant experience.

So you can imagine my horror when as a 21 year old college student, I was given a fruitcake from a new neighbor in student housing. Little did I know at that time that my new neighbor was a home economics teacher. (She and her husband were also living in student housing while her husband was working on his masters and money was tight for them too.) Anyway, I was now the proud owner of this small loaf nicely wrapped in tin foil. Of course I said thank-you, while thinking to myself – what in the heck do I do with this “thing”!?!? Well, I took a chance and served it that evening for dessert. That was the beginning of my love affair with fruitcakes, and not coincidentally, the beginning of a very lovely friendship.

Over the next year or so, I learned a lot from this charming and talented woman. Not the least of which, a love for cooking and entertaining. She came into my life at the perfect time. We had very little money (both my former husband and I were in school), but I learned from her that soups and casseroles could feed us very well for several days and that they didn’t cost an arm and a leg to prepare. In fact, almost anything I could build myself was sure to save us money. I also learned that sharing food with others was about as good a way as any to show people how much they were valued. Her simple gift of a small fruitcake and her subsequent friendship helped me become a more caring and productive human being, not to mention a better cook.

So do I like fruitcake? You bet I do! For another great fruitcake recipe on this site, look up my Caribbean Black Fruitcake recipe.

1 lb. dried fruit combination (peaches, pears, apricots, apples, golden raisins, currents, etc.)

½ lb. dried Bing cherries

1 lb. chopped dates

1 lb. candied/glazed pineapple, coarsely chopped

21-oz. container red candied/glazed cherries, coarsely chopped

3 c. spiced rum

1 c. unsalted butter, room temperature

2 c. brown sugar

2 tsp. cinnamon

1½ tsp. ground allspice

1½ tsp. ground nutmeg

5 lg. eggs

2 c. unbleached all-purpose flour

2 tsp. baking powder

½ tsp. salt

1 lb. coarsely chopped pecans

Combine dried fruit, dried Bing cherries, chopped dates, candied pineapple, candied cherries, and rum in a covered glass container for 3 to 7 days. 7 days is best.

Cream butter, sugar, and spices until light and fluffy. Add eggs one at a time. In a separate bowl whisk the flour, baking powder, and salt together. Stir into butter mixture just until combined.    Stir in the macerated fruit, including any remaining liquid, and the pecans. 

Place a large shallow pan of water on the bottom rack of your oven to prevent the cakes from baking too dry. Pre-heat the oven to 275 degrees.

Line 3 (9×5-inch) loaf pans or 1 (9×5-inch) and 5 (7×4-inch) loaf pans with parchment paper and grease paper lightly. Divide the batter evenly between the pans and bake in the middle of the oven for 2-2½ hours or until a toothpick inserted in the center comes out clean.

Remove from oven and cool on racks for one hour. Remove cakes from pans, and carefully peel off the parchment paper. When completely cool, wrap in plastic wrap and foil. Store for at least 1 month before serving.

SOUTHERN CARAMEL CAKE

Leave a reply

OK, in complete honesty, I have never baked this cake. But, my dear friend Vicki has made this recipe twice, and I have had the pleasure of tasting a piece both times. (OK, more than one piece the second time she baked this cake for a JazzVox concert.) So, I am here to tell you that this is one of the best cakes I have ever tasted. And that’s saying something, because I love me a great big old piece of truly great cake!

The recipe comes from Jocelyn Delk Adams on her Grandbaby Cakes web site. (Fabulous site BTW.) And in my estimation, it could not possibly taste any better than it does! Not possible. Really!

The cake part is moist, flavorful, slightly dense, and not too sweet. In other words, it’s just what I have been looking for! Because, if you are like me, and have tried many, many recipes for yellow cake over the years in hopes of finding just that perfect one, this is your lucky day. Not only is the flavor perfect, the crumb is everything I believe a truly great yellow cake should possess. (And yes, I’m picky. I can’t help it!) And then there’s the icing. Oh caramel icing lovers rejoice. This is the real thing! Amazing!

Now a bit of information you should know before you go rushing off to your kitchen. The cake part is easy, the caramel icing, not as much. You don’t have to stir the icing the whole time its cooking (1½ – 2 hours), but you do need to pay attention to it. And it can burn, even if your dedication is exemplary. It can just happen. But don’t let me scare you off. I just wanted to provide you with full disclosure so you won’t hate me if 100% perfection is not achieved.

But next time you need a dessert for a special birthday, or just to let someone know how much you love them, bake them this cake. And let me know how it turns out. I love to receive comments. Thank you again Ms. Adams. I think you are a national treasure!

Cake:

1 c. (2 sticks) unsalted butter, room temperature  

1/3 c. vegetable oil

2½ c. granulated sugar

6 lg. eggs, room temperature

2 lg. egg yolks, room temperature

2 T. pure vanilla extract

3 c. fluffed up or sifted cake flour

1 tsp. baking powder

½ tsp. salt

1 c. sour cream

In the bowl of your stand mixer, cream the butter, oil, and sugar on high until light and fluffy, about 5-6 minutes. (Do not skimp on the time for this step. Very important.)

Add eggs and egg yolks one at a time until well incorporated. Scrape the bowl as needed. Add in the vanilla extract and mix until well combined.

In a medium sized bowl whisk the cake flour, baking powder, and salt together.   

With mixer on low speed, alternate adding in flour mixture and sour cream. Do not over mix.

Grease and flour three 9-inch round cake pans or a 12×16-inch (half-sheet) pan. Pour the batter evenly into the pans or pan. Shake to help even off the batter.

Bake 9-inch round pans in a pre-heated 350 degree oven for 23-30 minutes or until a toothpick stuck into the middle of the pan comes out clean. Do not overbake. Check after 23 minutes to be sure. Bake a 12×16-inch pan for 30-35 minutes or until a toothpick stuck into the middle of the pan comes out clean. Again, do not over bake.   

If you are making a layer cake, remove pans from oven and place on cooling racks for 10 minutes. Then gently remove cakes from pans and allow to cool completely before icing. If you are baking a large single layer cake, just remove cake from oven and allow to cool completely on a rack. 

For a layer cake, place one of the cakes upside down on your cake plate. (Best if you have a domed cover for your cake plate, because plastic wrap is just not going to work!) Spread icing over layer. (Not too much.) Place the second layer over the icing, and add icing. Again not too much. Add the top layer and frost the top and sides of the entire cake. (Don’t worry if the icing puddles at the base of the cake and onto the cake plate. That’s the plan!

Please note: if your cakes are rounded at the top, slice off a bit of the cake to make top flat before frosting. If the cake layers start sliding around, stick a couple of long picks through the layers to keep the cake together. Store at room temperature.

To frost a large single layer cake, just pour on the icing and smooth out as much as possible. Store at room temperature.

Caramel Icing:

¾ c. (1½ sticks) unsalted butter 

2 (12-oz.) cans evaporated milk

tiny pinch of salt

2 c. granulated sugar

2 tsp. pure vanilla extract

Place butter, evaporated milk, salt, and sugar in a fairly large, heavy, stainless steel saucepan over medium heat. Whisk until melted together.

Leave over medium to low heat stirring periodically for about 1½ to 2 hours. Watch the entire time to make sure the contents don’t burn until the mixture is thickened and the caramel has darkened to a beautiful golden brown. Just don’t be afraid to cook it long enough. You need to make sure the caramel turns golden before stopping the heat. It should also thickly coat the back of a spoon. You may find yourself adjusting the heat in order to not let it burn. When the color and the thickness are perfect, remove from heat and stir in the vanilla extract.

Cool for about 30 minutes to allow it to thicken properly before icing the cake.

SPINACH SALAD WITH WALNUTS, FETA CHEESE, AND DRIED CRANBERRIES

Leave a reply

If you are the resident cook in your family, and don’t have the luxury of having a cadre of helpers to clean up behind you, have I got the salad recipe for you!

This is a seriously easy salad to prepare. And for the tiny amount of time required to prepare this salad, you will be delighted by the huge amount of flavor packed into this combination of simple ingredients. And on top of the ease of preparation and the tasty result, this salad is actually very nutritious. It’s also lovely to look at. I tell you true; it’s a one bowl wonder!

So do yourself and your family a favor. Prepare this salad for your next meal. It is so delicious and a perfect dish to serve in the winter when fresh fruit and veggies are not in season and therefore more expensive.

And don’t be afraid to improvise. Use pecans instead of walnuts. Dried blueberries instead of dried cranberries. Add apple slices. Mix it up a bit. Just be prepared to love every single bite. Happy munching!

1 T. raspberry vinegar

½ tsp. Dijon mustard

¼ tsp. kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

1 (5-oz.) container pre-washed baby spinach leaves (or about 4-5 cups)

1/3 c. chopped toasted walnuts

1/3 c. crumbled feta cheese

3-4 T. dried cranberries

Whisk the vinegar, Dijon mustard, salt, pepper, and olive oil together in a salad bowl. When ready to serve, toss the spinach, walnuts, feta cheese, and cranberries in with the salad dressing.

Note: If you make the salad dressing ahead, refrigerate until about 30 minutes before needed.

    

RED RICE WITH DRIED SHITAKE MUSHROOMS

Leave a reply

As I start into my golden years (right Patti, start!) I am beginning to appreciate ingredients like granulated garlic and onion powder more than I did in the past. Oh don’t get me wrong. They have always been staples in my spice cabinet. But for years I almost exclusively used fresh garlic and a real onion. And I still use them when I feel the necessity. But, where a couple of years ago I would have diced some fresh onion and minced a clove of garlic for a recipe like this, I am drifting not so slowly towards the dark side and going for ease of preparation rather than ingredient integrity. (And yes, I can still be as haughty and snobby about ingredients as the next cook. But for a simple recipe like this rice dish, I can with good conscience use ingredients that will ultimately save me some time.)

Regardless of my new found inclination, please feel free to cut an onion or mince a garlic clove if the spirit moves you. This recipe can handle the individuality. And I can handle the change to my recipe.

All I care about is that you give red rice a try. It is truly delicious when accompanied with a few amiable companions. By itself – well – not terribly exciting. As a party of 7 or more – a true delight!

1 c. Himalayan red rice H

2 tsp. extra virgin olive oil

2 c. vegetable stock*  

1/8 tsp. granulated garlic

1/8 tsp. onion powder

freshly ground black pepper

¼ c. broken dried shitake mushroom pieces

Rinse the rice under cool water until water runs clear. Drain well. Pour into your rice cooker. Add the olive oil, veggie stock, granulated garlic, onion powder, black pepper, and shitake mushroom pieces.  Give a stir, cover, and set your rice cooker on “go”. (Will take at least 40 minutes.)

Fluff the rice before serving.

*I use Better Than Bouillon Vegetable Stock which tends to be a bit salty. If you use homemade stock or stock from a can or paper container which doesn’t tend to contain as much salt, you may want to add a bit of salt before you start the rice cooker.



BAKED ZUCCHINI WITH OREGANO AND PARMESAN CHEESE

Leave a reply

Last evening I decided to try out my new Air Fryer that I received from daughter Paula for Christmas. Well – the “fried” chicken was OK, but it will never beat the “real” thing! Just sayin’! But considering that neither one of us need the fat calories from the “real” thing, it was a pretty darn good alternative. (I need to work on the recipe a bit more before I share it with you, but I’ll keep at it until I get it right!)

And what does this have to do with baked zucchini you ask? Very simple. I needed a veggie side dish that was simple to prepare and not too caloric, but still packed with flavor. (Plus I had a zucchini on hand and wanted to use it up!) So I borrowed the basics for this dish from a recipe I found on the Genius Kitchen site, and the rest is history.

Now, if you don’t already know this about me, zucchini is one of my favorite veggies. And I have several recipes already on this site that include this fabulous member of the squash family. But for ease of preparation, nothing could be less complicated than this recipe. Slice, slather, sprinkle, and bake. Can’t get much more effortless than that! Or more delicious, I might add.

So for a quick and easy veggie dish that is perfect with just about any simple meat preparation, this is the recipe for you. Hope you like this dish as much as we do.

1 med. zucchini (about 9-inches long)

1 T. unsalted butter, melted

kosher salt

freshly ground black pepper

dried oregano

2-3 T. finely grated Parmesan cheese

paprika

Slice zucchini in ¼-inch slices. Place on a greased baking sheet in a single layer. Using a basting brush, slather each piece with butter. Lightly sprinkle with salt, pepper, and oregano. Scatter on the Parmesan cheese and lightly sprinkle with paprika.

Bake uncovered, in a pre-heated 350 degree oven for 25-30 minutes or until the zucchini is tender and the topping is a light golden brown. Serve hot.

 

HOLIDAY AUSTRIAN KIPFERL COOKIES

Leave a reply

I found this recipe on the Taste of Home site while I was searching for a cookie that featured dried cranberries and pecans. I truly love the combination and wanted to make a cookie with these two amazing ingredients for members of the Seabreeze Jazz Band with Mr. C. on piano. (Always want to keep the boys happy so they’ll keep coming back and filling our home with live music as they practice.) After reading this recipe, I knew I had found the perfect holiday cookie for the guys and for us. So I made a batch and the rest is history.

There isn’t much more to say except to thank Brooke Maynard for the recipe and to recommend that you bake some of these easy to prepare and delicious cookies at your earliest convenience. Christmas may be over, but winter is really just getting started. So a couple of these darlings and a hot cup of tea or coffee on a cold rainy evening is just the ticket to ward off winter woes.

2/3 c. whole almonds

2 c. unbleached all-purpose flour

½ c. granulated sugar

½ tsp. salt

¾ c. (1½ sticks) plus 2 T. cold unsalted butter, cubed

3 lg. egg yolks

2 T. cold water

½ c. chopped toasted pecans

½ c. chopped dried cranberries

powdered sugar

Pulse almonds in a food processor until finely ground. Add flour, granulated sugar and salt; pulse until combined. Add butter; pulse until mixture resembles coarse crumbs.

In a small bowl, whisk the egg yolks and water together. Add to the almond butter mixture, and pulse until dough forms. Shape dough into a disk; wrap in plastic. Refrigerate for about an hour.

Remove the dough from the refrigerator. Divide into fourths.

On a lightly floured surface, roll each portion into an 8-inch circle. Sprinkle with pecans and cranberries; lightly press into dough. Cut each circle into 12 wedges. Roll up from the wide end. Place the point side down on lightly buttered baking sheets about 1-inch apart.  

Bake until lightly browned, 15 – 18 minutes. Remove from oven and place on a wire rack. Immediately sprinkle with powdered sugar. (I use a fine mesh strainer to sprinkle on the powdered sugar. Just place a small amount of powdered sugar in the strainer and shake over the cookies.) Let cookies sit until completely cool. Store in an airtight container.

    

GARLIC AND GINGER GLAZED STICKY PORK

Leave a reply

I really love Chinese food. Well, maybe not all Chinese food. For example, I don’t ever want to even try chicken feet! I’m really just talking about loving the kind of Chinese food that is more American than Chinese.

Now don’t get me wrong. I love traditional dim sum, but even then my tastes run to the little dishes that I feel certain only contain ingredients that I can buy at my local IGA. So call me a coward, sissy, or your favorite term for someone who lacks courage when it comes to edible unknowns, but the reality remains the same. I prefer to know what ingredients are contained in the dishes I am being served. In an Italian restaurant, I have no qualms. In an authentic Chinese restaurant, I tend to feel less confident.

So how do I assuage my love of Chinese food with the fear of unknown ingredients? Easy. I build the food myself. (Or I stick with restaurants I’ve known for decades, like Tai Tung or House of Hong in Seattle’s International district.) And yes, these restaurants have dishes that are authentic, or to me they appear authentic, but I have learned through experience which dishes to order and which to avoid. But back to the real reason for this post. Sticky Pork.

I love pork. But if I’m honest with myself, pork can be a bit bland. And some people don’t appreciate pork for that very reason. But if you combine pork with the other ingredients listed below, there is enough flavor going on to make a believer out of even the most ardent pork critic.

So what are you waiting for? Give your family a treat for dinner. Go Chinese for the evening. Or better yet, go totally ethnic and serve Sunomono (Japanese recipe on this site) as a side dish.   

Serving different ethnic cuisines, even in the same meal, is a wonderful way to travel the world. Makes for a lovely topic of conversation around the dinner table too. Enjoy

½ c. honey

1 T. Sriracha, or more to taste

1 T. rice wine vinegar

2 T. Tamari or soy sauce

1 T. water

1 tsp. kosher salt

freshly ground black pepper

1 T. cornstarch

1½ lbs. boneless pork chops, loin, or country style ribs, cut into ¼-inch thick pieces, then ¼-inch thick strips, about 2 inches long

2-3 T. vegetable oil, plus extra if necessary

3 garlic cloves, finely minced   

2 T. finely minced fresh ginger

toasted sesame seeds, opt. garnish

4-6 thinly sliced green onions, opt. garnish

Mix the honey, Sriracha, rice wine vinegar, Tamari, and water together in a small bowl. Set aside.

Place the salt, pepper, and corn starch in a large plastic freezer bag. Add the pork and shake until the meat is thoroughly coated.

Heat the oil in a heavy large skillet over medium high heat. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a bowl. Repeat until all of the meat is cooked. 

Reduce the heat and stir in the garlic and ginger. Cook until fragrant, about 45 seconds. Raise the heat to medium-high and pour in the sauce mixture; bring to a boil, stirring frequently. When the sauce is very bubbly and somewhat thickened, add the cooked pork and simmer until the sauce is reduced to a thick, sticky glaze. Serve over rice.

Garnish with toasted sesame seeds and sliced green onions. Pass the Sriracha bottle for those who like more heat.  

COGNAC GLAZED EGGNOG BREAD

Leave a reply

Every year at Christmas time, there are a few of us who live in the same neighborhood that exchange a little something sweet with each other. We dearly treasure these people, so of course I treat them like I would if they were family members. That means I experiment on them just like I would if we were related.  

Now sometimes my “experiments” turn out better than I expected. Other times, not so much. This year, I gifted these dear friends with a version of an eggnog bread that I read about on the On Sutton Place food site. I changed a couple of things here and there, but the essence of the recipe remained true to the original. And I am very pleased to announce, that in my humble estimation, this bread recipe is a winner.

The bread is ever so tender, moist, and the flavor is absolutely lovely. So even though Christmas has come and gone, or as they say in the common vernacular ‘so yesterday’, I’m providing you with this recipe as an early Christmas present for next year! This bread is simply that delicious. It is definitely gift worthy, even if the one gifted is just you!

So before eggnog no longer appears in your local grocery store dairy case, bake a batch, freeze 2 of the loaves, and every 4 months or so, take one out of the freezer and make an otherwise  uneventful weekend breakfast a special occasion. Cheers!

½ c. (1 stick) unsalted butter, room temp.

1 c. granulated sugar

2 eggs, room temperature

1½ c. eggnog (not the low fat variety)   

1 tsp. vanilla extract

1 tsp. VS cognac*

1 tsp. dark rum*

2¼ c. unbleached all-purpose flour

1 small pkg. (3.4-oz.) instant vanilla pudding mix  

2 tsp. baking powder

½ tsp. salt

½ tsp. ground nutmeg

¼ tsp. cinnamon

Butter and flour 3 small loaf pans. Set aside until needed.   

In the bowl of your stand mixer, whip the butter and sugar until light and fluffy. Add the eggs and beat until combined. In a glass measuring bowl, whisk the eggnog, vanilla, cognac, and dark rum together.

In another bowl, whisk the flour, pudding mix, baking powder, salt, nutmeg, and cinnamon together.

Add the dry ingredients and eggnog mixture to the butter mixture in 3 batches, mixing well after each addition. The batter will be thick. Divide the batter evenly into the prepared pans.

Bake in a pre-heated 350 degree oven for 25-35 minutes or until a toothpick inserted into the middle of each loaf comes out clean. Do not overbake. 

Remove from oven and cool in pans for 5 minutes before turning out onto racks to cool completely. Or, if you are giving the loaves as gifts, and have used disposable aluminum pans, they can remain in their pans.

Cognac Glaze

1 c. powdered sugar, or more as needed

1 T. eggnog, or more as needed

1 tsp. cognac, dark rum, or bourbon (whichever you use in the bread batter)

freshly grated nutmeg, opt.

Whisk the powdered sugar, eggnog, and cognac together to form a pourable, but not runny mixture. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add a tiny bit more milk.  Drizzle glaze over cooled loaves. Sprinkle lightly with freshly grated nutmeg. Let set completely before wrapping each loaf in wax paper and aluminum foil. Store at room temperature.

*Or you can use all cognac, dark rum, or bourbon. All work well in this recipe.