from A Taste of Cranberries and some tales too
from Taste and Tales of Massachusetts
from A Taste of Cranberries and some tales too
Cranberry Sour Cream Coffee Cake
1⁄4 (1 stick) pound butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 cup chopped walnuts or pecans
1 (8-ounce) can whole cranberry sauce
2 cups all-purpose flour, sifted
1⁄2 teaspoon salt
1⁄2 pint sour cream
1 teaspoon almond flavoring
1. Preheat oven to 350 degrees F. Grease and flour tube pan.
2. Cream butter; add sugar and unbeaten eggs, one at a time.
3. Add dry ingredients alternating with sour cream ending with dry ingredients; add almond
flavoring.
4. Place half of batter in bottom of pan. Add half of can of cranberry sauce and spread evenly.
5. Add remaining batter; spread rest of cranberry sauce on top. Sprinkle with nuts.
6. Bake for 45 minutes or until tester comes out clean.
Glaze:
3⁄4 cups confectionery sugar
2 tablespoons warm water
2 teaspoon almond extract
1. Combine sugar, almond extract, and water.
2. Pour over warm cake and let run.
Turkey and Cranberry Panini
4 thick slices of Italian bread
2 tablespoons whole-berry cranberry sauce
2 tablespoons mayonnaise
1 chipotle chile canned in adobo* sauce, finely chopped
1 cup packed fresh baby spinach leaves
2 slices red onion
8 ounces sliced turkey
2 slices Monterey Jack
3 tablespoons butter or olive oil
1. Stir cranberry sauce, mayonnaise and chipotle in small bowl until well mixed.
2. For each sandwich, spread one side of each slice of bread with cranberry mayonnaise mixture. Place half of the spinach, an onion slice, 4 ounces of turkey and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides of sandwiches with olive oil or butter.
3. Heat sandwiches in panini press according to manufacturer’s directions, or heat in a large skillet over medium heat just as you would cook a grilled cheese sandwich. To simulate the panini press, place a heavy pan or skillet on top of the sandwich as it browns in the pan and cook for 10
minutes, turning once or until sandwich is toasted and hot throughout.
Yields: 2 sandwiches
* Cook’s Note: Found in the Mexican section of large grocery stores or in specialty Mexican supermarkets.
from Taste and Tales of Massachusetts
Chocolate Stout Cake
2 cups stout (such as Guinness)
2 cups unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing:
2 cups whipping cream
1 pound bittersweet or semisweet chocolate, chopped
1. Preheat oven to 350º.
2. Butter three (8-inch) round cake pans with 2-inch high sides. Line with parchment paper. Butter paper.
3. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat.
4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
5. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl.
6. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.
7. Add flour mixture and beat briefly on slow speed.
8. Using rubber spatula, fold in stout/butter until completely combined. Divide batter equally among prepared pans.
9. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
10. Place one cake layer on plate and spread 2/3 cup icing over top of cake. Place second cake layer on top of first and spread 2/3 cup icing on top of this layer. Top with third cake layer and spread remaining icing over top and sides of cake.
11. For icing, bring cream to simmer in heavy medium saucepan. Remove from heat.
12. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Barrington Brewery & Restaurant
Great Barrington
Raspberry Brie en Croûte
1 (7-inch) round loaf of rye or sourdough bread
1 (5-inch) round Brie cheese
1/2 cup seedless raspberry jam
1/4 cup chopped almonds
1. Preheat oven to 325°.
2. Slice off 1/2 inch from top of bread using a serrated knife. Reserve top of bread.
3. Place cheese on top of bread; trace around outer edge of cheese with knife. Using traced mark as a guide, carefully cut bread vertically 2 inches deep (do not cut through bread); remove bread.
4. Remove white rind from top of Brie with serrated knife. Place cheese in cavity.
5. Spread top with jam and sprinkle with sliced almonds.
6. Bake for 15 to 20 minutes or just until soft.
7. Serve immediately with fresh fruit slices, crackers, chips or cubed bread.
|
