Eating On the Run October 16, 2009

This belongs in the Smithsonian!

A few weeks ago I ran my first 5K. Quite frankly, I’m shocked. On the list of things of things I never thought I’d do, running a race is somewhere up there with “eat the heart of a baby giraffe” and “pee standing up.” Now, unlike Buttery B, there was no celebratory brunch after the run. The run was the celebration. So what does this all have to do with food then? Simple. By the time you’ve settled into your 30s, like I have, your body has basically moved out of fifth gear, never to return. Things start hurting, joints are making strange popping noises and, generally, everything just slows the hell down. Including metabolism. The truth is, I can no longer eat an entire box of Kraft Macaroni and Cheese dinner at 5pm –as a snack!– and not see it the next morning (so many good memories; thanks, Kraft!). The math is easy: I run because it burns calories. The more calories I burn, the more calories I get to consume. The more I get to eat, the happier I am. Sure, I guess there’s some nonsense about fitness too. And I suppose if you think about it, the more I run, the healthier I become. The healthier I become, the longer I live. The longer I live –that’s right!– the more I get to eat.

 

Next race in three weeks. This time, I’m eating a sausage when I cross the finish line.

 

♥Lady Butterbuns

Happy Birthday, Mr. Butterpants! October 12, 2009

Caaaaaaaaaake

I love birthdays.  I often start planning my own months in advance.  I know this is inappropriate. My inner birthday whore fights with my inner etiquette geek every year. Of course, my poor husband is not such a birthday freak, but every year I badger him into some sort of party or gathering by promising him that I will cook him whatever he likes.   I tell myself that deep down he likes it.

This year, the request was Southern food (specifically, chicken and dumplings) and Rock Band.  Since it is my belief that your birthday is your own personal holiday, in the Butterpants house, what you want is what you get.

I generally avoid cooking meat whenever possible.  The last time I tried, it resulted in a minor emotional breakdown so this time around, Mr. B took care of the shredding and prepping of the chicken and I took care of the rest.

Of course, birthdays require cake. Last year, Mr. B requested a box cake.  I’m not going to lie, I was offended at the request.  But…. what you want is what you get.  Well, a box cake he got.  Too bad it looked like this:

A five year old monkey made this.

I swear I did not do it on purpose.

This year, I insisted on homemade.  Since Mr. B is a huge peanut butter/chocolate fan, I settled on the recipe from Sky High for the Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze.  Holy mother of G-d.

Both recipes are excellent.  Mr. B found the chicken and dumplings a little on the salty side, so if you’re not a salt person, err on the side of caution.  The cake is hardcore.  Superrich, but absolutely incredible.  This cake is going to be my chocolate cake base from now on.

Old-Fashioned Chicken and Dumplings

From Scott Peacock via Martha Stewart.

Note: This is more of a soup than the thicker stewy texture (think Cracker Barrel) that Mr. B was hoping for.  I thickened it a bit with flour.  That didn’t really get to where he wanted it, but he was satisfied with it in the end and said it tasted even better the next day.

Chicken and Dumplins

Ingredients

Serves 6

1 large chicken (4 to 4 1/2 pounds), cut into quarter

Coarse salt and freshly ground pepper

8 cups Scott’s Chicken Stock (I confess, I used canned because I was lazy and crunched for time)

1 medium onion, halved lengthwise

2 ribs celery, preferably inner ribs with leaves attached

1 large egg

2 tablespoons vegetable oil

1 cup all-purpose flour

3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices (I did not use these, Mr. B would have flipped)

2 tablespoons cold unsalted butter, cut into 1/4-inch cubes

1/4 cup heavy cream

Directions

Generously season chicken with salt. Cover, and refrigerate overnight.

In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.

Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.

When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.

Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.

Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
From Sky High: Irresistible Triple-Layer Cakes via Smitten Kitchen.

Makes an 8-inch triple-layer cake; serves 12 to 16

The Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle. (I didn’t do this.)

The Frosting

Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (note from the book: commercial hydrogenated peanut butter works best because the oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

Add the peanut butter and beat until thoroughly blended.

The Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

So much cake.

Serve with Jeremiah Weed Sweet Tea Vodka.

Be excellent to each other,
Ms. Butterpants

Pork Medallions with Garlic Ginger Pomegranate Sauce October 5, 2009

Pigging out.

Not much to say here except that this dish was really tasty and easy to make. As you might expect, the pomegranate juice (that and packaged pom seeds have become so much easier to find nowadays) is a bit tart, so I added about a tablespoon of sugar at the end, which made it perfect. The fresh cilantro adds just the right amount of freshness. Serve it with rice. The recipe comes from Cooking Light.

SERVES 4

• 1/2 cup water
• 1/4 cup pomegranate juice
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons soy sauce
• 1 teaspoon minced ginger
• 2 cloves garlic minced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 pound pork tenderloin, trimmed
• 2 teaspoons flour
• 1 1/2 teaspoons olive oil
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons fresh chop cilantro

1. Combine first 6 ingredients in a large zip-top plastic bag; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork, seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Sprinkle pork with 1/4 teaspoon salt, 1/8 teaspoon pepper and flour.

2. Preheat oven to 350°.

3. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Pour reserved marinade over pork. Wrap handle of pan with foil, and bake at 350° for 10 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 10 minutes. Cut crosswise into 8 pieces.

4. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Bring marinade to a boil over medium-high heat. Add cornstarch mixture to marinade, cook 1 minute or until sauce thickens, stirring constantly. Serve over pork; sprinkle with cilantro.

GRADE: A-

♥Lady Butterbuns

The Butter Bunch: Pasta October 1, 2009

Here at The Buttery Blog, the Butter Sisters are tackling pasta this month. Our goal is to each come up with our own take on a food theme every month. You might even find out a little bit more about us in the process!

#1

who: buttery b
what: orzo-feta pasta salad
where: made in my tiny brooklyn kitchen. eaten at a backyard garden party
when: labor day
how: adapted from many pasta salad recipes, the best all rolled into one!

ingredients

orzo (16 oz package)
fresh spinach (one bag)
cherry tomatoes, halved or quartered (however much you want)
1/4 cup pine nuts, toasted (this is a must-have ingredient!)
1/4 cup olive oil
1/4 cup white wine vinegar
olives (however much you want)
salt & pepper
feta (buy the block and crumble it yourself!)

directions

1. cook the orzo according to the package
2. when draining the orzo, rinse with cold water
3. mix all the ingredients together
4. eat

PS. this makes a ton of pasta salad, so unless you’re planning a party, or just really really like pasta salad, just make half!

PPS. do not warm this up. believe me, i speak from experience–it is meant to be eaten cold!

perfect for an end-of-summer picnic--and lots of leftovers for lunch!

#2

who: Lady Butterbuns
what: spaghetti puttanesca
where: America’s Finest City
when: hard to remember
how: with the help of one Jamie Oliver

ingredients:

1 pound spaghetti
2 cloves garlic, fine chop
1 handful capers, rinsed
2 handfuls black olives, pitted
12 anchovy fillets, rough chop
3 small dried red chili peppers, crumbled
1 tablespoon dried oregano
extra virgin olive oil
28 ounces canned tomatoes drained, chopped
1 handful fresh basil
Salt and pepper

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chilis, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

Serves 4

whore's pasta--it's salty!

#3

who: ms. butterpants
what: paglie e fieno

where: a random apartment in culver city

when: a tuesday
how: tinkering with mother butterpants’ recipe with a little inspiration from Nancy Berzinac’s gift book, Pasta Favorites via The Lazy Dog Cooks.

I will warn you in advance that I combined parts of these recipes as I went along. These amounts are approximate, so some of this is to taste. If you like more or less, no one will be upset.

1 box spinach fettucine

1 box fettucine

2 cups heavy cream

1 cup butter

1 small can of peas (some use frozen, I went for canned. yeah, that’s right, canned)

1 cup sliced mushrooms (I used cremini)

1 cup grated fresh parmesan cheese

1 tbs. minced garlic

1 tbs. dried chopped onion

Salt and pepper to taste

Bring the cream and a half cup of butter to a simmer. Meanwhile, boil pasta as directed. In the other meanwhile, saute the garlic and onion in the rest of the butter. After a couple minutes, add the mushrooms to the butter/garlic/onion mixture. Saute til tender and your desired amount of brownness. Dump the peas in. Bring it to low heat. Head back to the cream/butter. Dump some of that cheese in. This can be more or less than the cup, it’s really a matter of how thick you like your sauce. Stir it in until completely melted. Then pour the cream mixture into the saute pan and let it coat the mushroom and peas. When your pasta is done, toss it in the cream mixture. Serve hot and top with shredded parmesan cheese.

Straw and Hay

#4

Who: Mother Butter

What: Greek Pasta Salad

Where: Many a picnic over the last few summers

When: Any warm weathered occasion that calls for deliciousness!

How: out of my love for Greek salad and a need for something cool, this was born. It is a huge hit wherever it goes. Even kids will eat it. Well, some kids. It is easy to make and one batch feeds 8-10 people.

Ingredients:

1 1 lb box penne pasta

1 envelope of Good Seasons Italian salad dressing

1/4 c red wine vinegar

3 tbsp water

1/2 c olive oil

1 pt. cherry or grape tomatoes

1 7 oz package Greek feta cheese

3/4 lb pitted mixed Greek olives

1/2 English cucumber

salt and pepper to taste.

Directions

1) Cook pasta according to package directions.

2) While pasta cooks, make dressing according to directions on package using water, vinegar, and oil.

3) Chop olives, halve tomatoes, dice cucumber and crumble cheese.

4) Drain pasta when cooked and rinse with cold water until pasta is cool. Drain pasta well.

5) Combine pasta, veggies and cheese. Pour dressing over pasta and toss to coat.

6) Add salt and pepper to taste if needed.

7) Refrigerate at least 2 hours or until thoroughly chilled.

Greek pasta salad

Unbelievably Easy Vegetarian Chili September 29, 2009

Several years ago Mother Butter hosted a potluck get together for all her girlfriends. Up until a few years ago, one of us would have a “girls night,” which was basically an opportunity to share and giggle, drink wine, eat sweets, and sometimes all pass out on the living room floor of a small New York apartment. Ah, those were the days!

After searching near and far for the perfect recipe, I landed upon a veggie chili. Vegetarian is always a good choice these days, and you can’t go wrong with a big pot of chili in the middle of winter. Well, lo and behold, the very day that we were supposed to get together, a blizzard hit New York, and well, none of us ventured out. I was left with a huge pot of chili, and it was divine.

Since then I’ve made this dish at least twice a year. I love one pot meals. I love this one in particular because it’s hearty, but not overwhelming. It’s healthy, but full of flavor. If you’re a chili connoisseur (and I know you’re out there!), this will probably not be your cup of tea, but otherwise, I recommend trying this one blustery winter night. Invite a friend over and ask them to bring the cornbread.

Big Spoon. Serve with sweet iced tea or your favorite oktoberfest beer!

This chili is a variation of one I found at AllRecipes.com.

Ingredients

1 Tbsp olive oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
2 cups chopped bell peppers (any variation)
1-3 Tbsp chili powder (depending on taste)
1 1/2 cups chopped mushrooms
1 28 oz can chopped peeled tomatoes, with liquid
1 can black beans (or your favorite beans)
1 small box frozen corn
1 Tbsp ground cumin
1 Tbsp oregano

Directions

1. Heat oil in large saucepan over medium heat

2. Saute onions, carrots, and garlic, until tender

3. Stir in peppers and chili powder

4. Cook until veggies are tender, about 6 minutes

5. Stir in mushrooms, cook about 4 minutes

6. Stir in tomatoes, beans, and corn

7. Season with cumin and oregano

8. Bring to a boil, reduce heat to medium

9. Cover and simmer for 20 minutes, stirring occasionally

Feel free to add/take away any of the ingredients. You can even add meat, if you’re so inclined. You can’t really make a mistake with this dish!

If any of you were headed to that blizzard potluck that wasn’t meant to be, do you remember what you made?

♦ Buttery B

Questionable Butter: What’s Your Favorite Movie Snack? September 27, 2009

 

Once in a while we’ll pose a question to our readers and tell you our answers as well. This week we want to know what your favorite movie snack is.

 

Buttery B loves her Raisinets, as does Lady Butterbuns. Mother Butter is a traditionalist with a bucket of popcorn and a soda. Mrs. Butterpants digs on Milk Duds.

 

Now it’s your turn to share!

 

 

Lemon-Lemon Mousse September 25, 2009

Pucker up!

I’ve never really like mousse; I always felt like it wanted to be pudding and failed. But, as you may know, I have a lemon tree that won’t quit. So when you have a bushel of lemons in one hand and some unused-but-slowly-aging heavy cream in the other … well, you make mousse.

This recipe not only marks the first time I’ve made mousse, but the first time I’ve successfully made lemon curd. I tried once, years ago, and it was an unmitigated disaster. It feels good to finally triumph over a recipe! You’ll notice this recipe, from Everyday Food, is actually called “Lemon Lime Mousse.” Since my main goal was to use up my surplus of lemons, I didn’t bother with the lime.

Overall, this dessert was delicious. The lemon curd was tart and went perfectly with the fresh whipped cream. I will say, though, that it’s a heavy dessert. You’re not going to sit down to a pint of this mousse and live to tell the tale. It would be excellent with some shortbread cookies or served with a scoop of fruit sorbet. It also tends to have a better consistency as the days go on (until the day it becomes old and soggy, anyway).

Lemon Lime Mousse

Makes 6 servings.

INGREDIENTS

• 6 tablespoons unsalted butter room temp
• 1 1/3 cups sugar
• 2 large eggs + 2 egg yolks
• 1/2 cup fresh lemon juice
• 2 teaspoons fresh lime juice
• 1 1/2 cups heavy cream
• 1 teaspoon lemon zest

PREP TIME:10 MINUTES/TOTAL TIME: 3 HOURS 30 MINUTES

1. You can make the lemon curd (through step one) up to two days ahead; keep it refrigerated. The velvety curd is also delicious spread on shortbread and scones.

2. Make the lemon curd: In a medium saucepan whisk together butter, 1 cup sugar, eggs, yolks, lemon juice, and lime juice (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).

3. Remove the pan from the heat; stir in the lemon zest.Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.  Press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.

4. In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days, Just before serving, garnish with zest.

GRADE: A-

♥Lady Butterbuns

The Mamaw Project- Beef Stroganoff September 23, 2009

Beef Stroganoff a la Mamaw

Now that people have seen Julie and Julia, everyone has taken to making things out of Mastering The Art of French Cooking. I myself have taken on a similar project, just with a more personal spin. My husband lost his grandmother this spring and she was a phenomenal cook. Over the years I had taken mental notes, watched her cook as often as I could. I even got to make home made divinity with her one Christmas! She left behind a library of recipes that are just great. So now, I have taken it upon myself to make things that she used to make. Now, I am not saying they are as good as she made them. Not even close. But she did have 60 years of cooking experience on me! I am going slow and doing the favorites over and over so that they will be as good as Mamaw’s. One day. In about 30 more years. This recipe was a favorite of one on the cousins. When I asked my MIL how come she never makes it, she said it was too fattening. It is! This is not a diet dinner, people. It is however, one of the best things I have made in a long time.

∞ Mother Butter

Beef Stroganoff

1 large or 2 small onions diced

8 Tbsp butter, unsalted

flour for dredging

1 garlic clove, minced

1/3 c. water

1 can cream of chicken soup

1 pint mushrooms, sliced and cleaned

1 lb sirloin steak, sliced thin

1 pint sour cream

1) Brown onion in 4 Tbsp butter over med. heat for 8-10 minutes

2) Dredge meat in flour, salt and pepper

3) Remove onions from skillet. Put remaining butter in skillet and brown floured meat over med high heat.

4) Add garlic to meat. Cook 1-2 minutes

5) Add water, soup mushrooms and onions into pan.

6) Cook for 15-20 minutes uncovered.

7) Remove from heat and stir in sour cream.

8 ) Serve over hot egg noodles or rice.

L’Shana Tova Tikatevu! September 18, 2009

Spicy.

Tonight begins the Jewish New Year!  Happy 5770!

When I was growing up, Rosh Hashanah meant a day off school and a trip to Mobile to my Mama Molly’s house.   Mama Molly was my great-grandmother on my maternal grandfather’s side.  She had the most fabulous house!  And every year, she had a huge family party complete with passed hors d’oeuvres, bartenders, and catering.  When we arrived, I always ran straight for the kitchen to ask the catering ladies to save me some kreplach, a specialty of my other great-grandmother, which always went quickly.  Cheese straws and shrimp were also a staple.  Yes, shrimp.  I have no excuse for the shrimp.

She passed away many years ago and although my great uncle continued the parties, I haven’t been to one since I graduated from college.  As I’ve moved further and further away from the family, it gets harder and more expensive to travel.  Mr. Butterpants and I have to choose carefully so Christmas/Chanukah is often the winner.

I miss those parties.

I’ve been wanting to celebrate in my own way here in Los Angeles.  I’m joining friends for services tomorrow and my friend, Buffy (in the process of converting!) is hosting a break-the-fast next week on Yom Kippur.

I wanted to go a little more traditional than shrimp and it’s traditional to eat apples and honey on Rosh Hashanah to usher in a sweet and prosperous year. So I figure this honey cake works, right?

Majestic and Moist Honey Cake
Adapted from Marcy Goldman’s Treasure of Jewish Holiday Baking

via Smitten Kitchen

3 1/2 cups all-purpose flour
1 tablespoon baking powder (I used a tsp.)
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 large eggs at room temperature
1 teaspoon vanilla extract
1 cup warm coffee or strong tea (I used a Pomegranate/Raspberry Tea)
1/2 cup fresh orange juice
1/4 cup rye or whiskey (I used brandy)
1/2 cup slivered or sliced almonds (optional- I didn’t use these)

I also added 1 small diced Gala apple into the flour mixture.

Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.

Preheat oven to 350°F. Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)

Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

Pour batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).

Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.

Let cake stand fifteen minutes before removing from pan.

This cake is a perfect fall cake, whether you’re Jewish or not. This would be a lovely Thanksgiving Day/Christmas morning breakfast cake. It tastes like a slightly sweeter spice cake and it’s astoundingly moist.

Deb mentioned she had a problem with sinking. After reading her comments, I decided to use 1 tsp each of baking powder and baking soda and managed to avoid it. Of course, I didn’t wait long enough for one of them to cool in the pan and it fell apart a little. But who cares? It still tastes awesome.

Whether or not you celebrate Rosh Hashanah, I hope you try this cake. It’s a yummy way to welcome fall.

L’shana tova tikatevu! Shabbat Shalom!
Be excellent to each other,
Ms. Butterpants

Caaaake

Caribbean Pork with Pineapple Avocado Salsa September 17, 2009

Hooray pork!

I love a good pork tenderloin. It really is the other white meat. Tonight I broiled it with Caribbean spices and served it with a fresh pineapple avocado salsa. I let Lord B pick the avocado. It’s not his fault; he’s not skilled in such things. The avocado was under-ripe, so the salsa wasn’t as flavorful as possible. The recipe, as you’ll see, calls for two tenderloins. I only cooked one, so I halved all of the spices. This left the pork a little under-seasoned. My recommendation is that even if you’re only cooking on tenderloin, go ahead and use the full amount of spices. And for goodness sake, pick out the avocados yourself!

Recipe from Everyday Food.

Makes 4 servings (I find it hard to believe one sane person could eat half of a loin.)

INGREDIENTS:

2 pork tenderloins
1 tablespoon olive oil

SPICE RUB:
2 tablespoons light brown sugar
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper

PREP TIME: 20 MINUTES/TOTAL TIME: 45 MINUTES

1. Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.

2.  Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150°, 15 to 20 minutes.

3.  Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

GRADE: B

♥Lady Butterbuns