Tuesday, February 09, 2016

SIMPLE ONE PLATE 'Mardi Gras' SUPPER: OVEN CEDAR PLANKED BOURBON SALMON & WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER

“How well I remember my first encounter with The Devil's Brew. I happened to stumble across a case of bourbon -- and went right on stumbling for several days thereafter.”

~ W.C. Fields



OVEN CEDAR PLANKED BOURBON SALMON 

2  pound salmon fillet
2  Tbsp. vegetable oil
1  Tbsp. soy sauce
3  Tbsp. bourbon
1  tsp. ground ginger
1  Tbsp. brown sugar
Lemon slices

  • Combine oil, soy sauce, bourbon, ginger and brown sugar. Pour over salmon fillet an let sit 20 minutes.
  • Meanwhile, rub cooking oil on cooking surface of cedar plank. Heat plank in 350º oven for 15 minutes. 
  • Place salmon (reserve marinade and heat in saucepan until thickened glaze) on hot plank and cook 15-20 minutes depending on thickness. 
  • Pour thickened glaze on cooked salmon. 
  • Serve with steamed brussels sprouts, steamed red skins, or favorite vegetable.   





WHIPPED SOUR CREAM WHITE CHEDDAR CHIVE CAULIFLOWER



1  large head cauliflower
4  garlic cloves
1/3  cup sour cream
3  Tbsp. unsalted butter
6  oz. grated white cheddar and some also for garnish
fresh or dried chives to taste and for garnish
coarse salt and freshly ground pepper to taste


  • Place steam basket over large saucepan filled with several inches of water.
  • Cut/break cauliflower into florets and rinse. Place in steamer with garlic and steam until tender, about 8-10 minutes or until soft enough to mash.
  • Drain from steamer, pat dry, and place in bowl of food processor (or can use immersion blender) and puree until smooth. 
  • Return to pot and add sour cream, butter, cheddar, chives, and salt & pepper. Stir until crazy and smooth.
  • Correct seasoning and serve sprinkled with additional grated cheese and chives. 


Oven Cedar Planked Bourbon Salmon & 
Whipped Sour Cream White Cheddar Chive Cauliflower 

Monday, February 08, 2016

HAPPY CHINESE NEW YEAR! (SIMPLE ONE PLATE SUPPER: SPICY SZECHWAN PEANUT NOODLES


Good luck for this monkey year!


SPICY SZECHUAN PEANUT NOODLES




1  cup peanut butter
1/4  cup soy sauce

1/4  cup sesame oil
3  Tbsp. rice vinegar
2  Tbsp. finely chopped garlic
2  Tbsp grated ginger root
1  1/2 tsp. Asian chili sauce or 1 tsp. dried red pepper flakes or to taste
1  Tbsp. hoisin sauce
2  Tbsp fresh lime juice
3/4  cup water
1/2  tsp. coarse salt
1  lb. noodles of choice
finely chopped scallions
chopped roasted peanuts

  • Blend all ingredients in blender until smooth
  • Boil noodles un al dente. Toss with 3/4 of sauce or to taste.
  • Top with chopped scallions & chopped peanuts. 




Spicy Szechuan Peanut Noodles

Sunday, February 07, 2016

SUPER BOWL 'SUNDAY FUNDAY' ~ SIMPLE ONE PLATE SUPPER: 'FOOTBALL' MEAT LOAF & 'SPIRAL' SWEET POTATOES

"You have to play this game like somebody just hit your mother with a two-by-four."

~ Dan Birdwell


'FOOTBALL' MEAT LOAF 

~  Fun 'football' shaped meatloaf ... twist on Ina Garten's Meat Loaf recipe

2  Tbsp. virgin olive oil
4  cups chopped yellow onions (about 4 onions)
1  Tbsp. chopped fresh thyme
2  tsp. kosher salt
2  tsp. freshly ground black pepper
3  Tbso. Worcestershire Sauce
1/3  cup white wine
2  Tbsp. tomato paste
3  lbs. ground lean chuck
heaping 1/2 cup plain panko crumbs
3  extra-large beaten eggs

Mozzarella sticks (cut for football laces)

Piquant Sauce:

1/2  cup ketchup
3  Tbsp. brown sugar
1  tsp. dry mustard
1/4  tsp. grated nutmeg

  • Preheat oven to 325º.
  • Heat olive oil in medium saute pan. Add onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes until onions are translucent but not brown. Off heat, add Worcestershire sauce, wine, and tomato paste. Allow to cool slightly.
  • In large bowl, coming ground chuck, onion mixture , panko crumbs, and eggs, and mix lightly with a fork. Don' mash or meat loaf will be dense. 
  • Shape mixture into football shape (or rectangle if not wanting football shape) on a parchment lined sheet pan. Spread Piquant Sauce every on top.
  • Bake for 1 1/4 - 1 1/2 hours, until internal temperature is 160º and meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep top from cracking.) Serve hot.




SPIRAL SWEET POTATO FRIES




For each large scrubbed sweet potato
2  Tbsp. Extra-virgin olive oil
1/4  tsp. cayenne pepper
1/2  tsp. garlic powder
coarse salt & freshly ground pepper to taste

  • Preheat oven to 450º. Spiralize sweet potatoes (Paderno Spiralizer) or cut into slender wedges. 
  • Toss sweet potato with oil and seasonings.
  • Spread fries in a single layer on large baking sheet lined with aluminum foil - try not to overlap or they will steam instead of bake.
  • Bake on top rack of oven for 20-25 minutes, flipping half way in between baking.
Note: I have a 4-blade Paderno Spiralizer from Williams-Sonoma






Tuesday, February 02, 2016

FEBRUARY is 'HEART MONTH' ~ HEALTHY 'SIMPLE ONE PLATE SUPPER': BAKED ALMOND LEMON SOLE with GRAPES & STEAMED LEMON BRUSSELS SPROUTS

"Write it on your heart that every day is the best day in the year."

~  Ralph Waldo Emerson



Bleeding Heart (Dicentra spectacles 'Gold Heart')


BAKED ALMOND LEMON SOLE with GRAPES
(recipe compliments of All-Fish-Seafood-Recipes.com who stated recipe was created by King of England - Edward VII)

6  sole fillets, (about 6-oz. each) skinned
2  Tbsp. butter
1/2  cup slivered almonds
Juice of 1/2 lemon
1  cup seedless green grapes
1/4  cup freshly finely chopped parsley
1/2  cup dry white wine, sherry, or Marsala
coarse salt & freshly ground pepper to taste

  • Preheat oven to 400º.
  • Arrange fish fillets into a shallow baking dish. Sprinkle with coarse salt & freshly ground pepper. Dot with butter bits.
  • Combine slivered almonds, lemon juice, green grapes and chopped parsley. Spread mixture all over fillets. Pour in dry white wine, sherry or Marsala. 
  • Bake uncovered in preheated oven for 15 minutes our until just tender.



STEAMED LEMON BRUSSELS SPROUTS


 2  lbs. trimmed brussels sprouts
Lemon
coarse salt & freshly ground pepper


Fit a large pot with a steamer insert; fill with water to bottom of insert. Cover and bring to boil. Add Brussels sprouts and steam until bright green and just tender, 6-8 minutes. Transfer to serving bowl and season with salt and pepper.




Sunday, January 24, 2016

JANUARY FAMILY 'BIRTHDAY' FEAST (LEMONY CAESAR SALAD, SOUP A L'OIGNON GRATINEE, WHITE CHEDDAR MAC & CHEESE with PARMESAN PANKO CRUST, and MOCHA VELVET TORTE

When you look at your life, the greatest happinesses are family happinesses. 

~ Joyce Brothers



LEMONY CEASAR SALAD with PUMPERNICKEL CROUTONS

1 large head romaine lettuce
Large chunk of Parmigiana Reggiano
Pumpernickel Croutons 

Caesar Vinaigrette:

12 Tbsp. extra-virgin olive oil
4 cloves minced garlic
zest and juice of 1 large lemon
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tin drained anchovy fillets
freshly ground pepper to taste


  • Pumpernickel Croutons:  Preheat oven to 400º. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes, stirring often, until crisp. (Can make ahead)
  • Caesar Vinaigrette: Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy. 
  • Add bite-size pieces of crisp Romaine to large salad bowl. Toss gently with Caesar Vinaigrette to taste. Add Pumpernickel Croutons and toss again. Serve topped with grated Parmigiana Reggiano. 




(LEMONY CEASAR SALAD with Croutons)



SOUPE A L'OIGNON GRATINEE
(adapted from Mastering the Art of French Cooking)


“Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry."
~ Ronni Lundy

(FRENCH ONION SOUP)
6-8 pounds thinly sliced yellow onions
6 Tbsp. butter
3 Tbsp. oil
1 tsp. salt
1 tsp. sugar
6 heaping Tbsp. flour
3-4 quarts good beef stock
3 cups dry white wine
coarse salt and cracked pepper
few glugs of Kitchen Bouquet
12 Tbsp. Cognac
1 pound Swiss cheese*
1 - 1 1/2 pound cheese like Gruyere or assorted shredded cheddar, Colby and Swiss or Parmesan
Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate, and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until onions have turned deep golden brown. (Long slow cooking develops the deep, rich flavor). Sprinkle in flour and stir 3 minutes. Off heat, blend in liquid. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Correct seasoning. Add Cognac and set aside until ready to serve. (*the Swiss cheese is a surprise. Place a big hunk in the bottom of the soup before assembling.)
CROUTES
(hard crusts of French bread for topping)
Slice several 3/4 - 1 inch pieces of French bread. Brush tops with cut garlic and drizzle with olive oil. Bake in 325 degree oven about 30 minutes or until crusty brown.
~ Preheat oven to 325 degrees. Place hot soup in oven-proof crocks. Slip in hunk of Swiss cheese. Top with croutes and finish with shredded cheese. Bake 20 minutes and finish browning under broiler. (Be careful serving ~ the 'lava soup is very hot 


(Classic French Onion Soup)


WHITE CHEDDAR MAC & CHEESE with PARMESAN PANKO CRUST

(National Pasta Association & Mom 100)

Panko Topping:

3  Tbsp(1/2 . unsalted butter
2-3 Cups Japanese Panko Crumbs
1/2  Cup freshly grated Parmesan Cheese

Pasta & Cheese Sauce:

4  Tbsp. (1/2 stick) unsalted butter, plus butter for greasing baking dish/dishes
4  Tbsp. all-purpose flour
1/2  tsp. red pepper falkes (optional)
4  1/2  Cups 2 % or whole milk
1  Cup heavy (whipping) cream
5  Cups coarsely grated flavorful cheese, such as sharp cheddar or Gruyere, or mix
1/2  cup freshly grated Parmesan cheese
4  tbsp. Dijon mustard
1  1/2  tsp kosher or coarse salt or to taste
1/2  tsp. freshly ground black pepper or to taste
1  1/2 packages (24 oz.) dried cavatelli, ziti, penne (or what I used, tortiglioni)


  • Preheat oven to 400º. Butter shallow 4-5 Quart baking dish (or 2 smaller ones or individual ramekins)
  • Bring large pot of water to boil, salt generously, and let return to boil.
  • Meanwhile, make panko topping. Melt butter in small saucepan over low heat or place in medium microwave-safe dish and heat in microwave 15 seconds or until melted. Add panko and Parmesan and stir until combined. Set topping aside.
  • Make pasta and sauce:  Melt butter in large heavy saucepan over medium heat. Whisk in flour and red pepper flakes (if used). Cook, stirring until flour is blond in color, about 4 minutes. Gradually whisk in milk, Increase heat to medium-high and let simmer until it starts to thicken, about 5 minutes. Add cream, grated cheese, Parmesan, mustard, salt & black pepper, stirring until smooth. test for seasoning, adding more salt & pepper as needed.
  • Add pasta to boiling water and cook until barely al dente (follow package directions but stop a minute or two before pasta is completely tender). Set aside 1 cup of pasta cooking water, then drain pasta.
  • Whisk reserved pasta cooking water into cheese sauce, combining thoroughly. Add pasta to cheese sauce and stir to combine. Spoon pasta mixture into prepared baking dish. There will appear to be a lot of sauce. Some of it will be absorbed into pasta as it cooks. (Better saucy than dry)
  • Sprinkle panko topping evenly over pasta and bake until golden and bubbly, 30-40 minutes.Ket pasta sit for a few minutes before serving.



(White Cheddar Mac & Cheese with Parmesan Panko Crust)


MOCHA VELVET TORTE
Heavenly rich, truffle-like EASY dessert and, like clouds, always a delight
(from a December 1992 issue of Southern Living)
*
1 Tbsp. instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate morsels
1 1/2 cups melted unsalted butter
6 large eggs
1 tsp. vanilla extract

Ganache Cream
  • Preheat oven to 225-degrees. Grease bottom of 9-inch springform pan; line with greased waxed paper and set aside.
  • Dissolve coffee granules in boiling water. Add sugar, stirring until dissolved; set aside.
  • Position knife blade in food processor bowl; add chocolate morsels. Process 1 1/2 minutes or until finely chopped, stopping once to scrape down sides. Pour coffee mixture through food chute with processor running, stopping once to scrape down sides. Pour butter through food chute with processor running. Add eggs, one at at a time, through food chute, pulsing after each addition. Add vanilla and pulse once again.
    Pour into prepared pan and bake at 225-degrees for 2 1/2 hours or until slightly firm to touch. Cool completely on wire rack. 
  • Run knife around edge; release sides of springform pan. Invert torte onto 8-inch cardboard round and place on rack over shallow pan. Pour Ganache Cream over top and sides, covering completely. Chill 8 hours. Garnish with chocolate leaves (if you feel the need) and chocolate-covered coffee beans (from Trader Joe's). 
GANACHE CREAM:
1 cup whipping cream
2 (4-oz) packages bittersweet chocolate, chopped and divided
1 1/2 Tbsp. butter, divided


Combine whipping cream and two-thirds of chocolate in double boiler. Bring to boil & reduce heat to low. Cook until chocolate melts, stirring often. Remove from heat. Add remaining chocolate, stirring until melted and smooth. Add one-third of butter, beating until butter melts & mixture is smooth. Repeat procedure with remaining butter. Let cool until mixture is slightly thickened and of pouring consistency. If mixture becomes too thick, reheat in double boiler over simmering water.



(Mocha Velvet Torte)


Saturday, January 23, 2016

'SIMPLE ONE PLATE SUPPER' ~ SCALLOPS with FENNEL GRENOBLOISE & GINGER SCALLION NOODLES

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."

~  Jeff Smith (The Frugal Gourmet)


 SCALLOPS with FENNEL GRENOBLOISE

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. From Kay Chun and Food & Wine)



2  Tbsp. extra-virgin olive oil
1  lb. sea scallops
Kosher salt
Freshly ground pepper
2  Tbsp. unsalted butter
1  medium fennel bulb - trimmed, halved, and thinly slices, fronds reserved for garnish
2  Tbsp. drained capers
2  Tbsp fresh lemon juice (*I also included lemon zest), plus lemon wedges for serving
2  Tbsp. chopped flat-leaf parsley

  • In large nonstick skillet (not a fan of non-stick, I use large stainless sauté pan), heat the olive oil. Season scallops with salt & pepper and cook over moderately high heat until golden brown on the bottom, 2 - 3 minutes. Turn scallops and cook until just opaque throughout, 2 -3 minutes longer. Transfer to a platter and keep warm.
  • Melt butter in skillet. Add sliced fennel and capers and cook over hight heat, stirring, until fennel is crisp-tender and lightly golden, 2 minutes. Stir in lemon juice (zest) and parsley and season with salt & pepper.
  • Spoon fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges. (Suggested pairing ... a bright Spanish white)


( Scallops with Fennel Grenobloise)



GINGER SCALLION NOODLES

( Adapted from "Momofufu" by David Chang and Peter Meehan and tasted by the Chicago Tribune )

6 oz. ramen noodles or lo mein, rice noodles, or Shanghai thick noodles (I used brown rice noodles)
6  Tbsp. Ginger Scallion Sauce (recipe follows)
1/4  cup of any/all/none of the following: sliced bamboo shoots, quick-pickled cucumbers, roasted cauliflower or any other vegetables you have on hand (I omitted the veggies since the fennel was to be 'star of the show' veggie flavor ... )


Heap drained noodles in a bowl. Spoon on ginger sauce. Add a heap or two of vegetables, if you like and serve. (2-4 servings)


Ginger Scallion Sauce

Toss together 2  1/2 cups thinly sliced scallions (white and green from 2 bunches), 1/2 cup finely chopped fresh ginger, 1/4  cup grapeseed or other neutral oil, 1 1/2 tsp. light soy sauce, 3/4 tsp. sherry vinegar (I used champagne) and 3/4 tsp kosher salt. Let rest 15 minutes. Toss again. Makes 1 1/2 cups. Keeps nicely in the fridge, ready for noodle duty. 


(Ginger Scallion Noodles)




(Scallops with Fennel Grenobloise and Ginger Scallion Noodles)

Saturday, January 16, 2016

'BARE BONES OF WINTER' ~ MUGSIE'S WILDCAT STEW

"I prefer winter and fall, when you feel the bone structure in the landscape - the loneliness of it - the dead feeling of winter. Something waits beneath it - the whole story doesn't show."

~ Andrew Wyeth



Bare Bones of Winter
(Hubbard Lake, MI)




 MUGSIE'S WILDCAT STEW
~ So easy, so good (Thx for sharing dear Kelly Lodish)

5  lbs. lean beef stew, in 1 - inch cubes
6  onions (medium) cut into wedges
12  carrots, sliced in big chunks
2  (28 oz.) cans tomatoes (one diced and one stewed)
2  cups chopped celery
2  healing Tbsp. brown sugar
2  Tbsp. coarse salt
6  Tbsp. minute tapioca
1  Cup seasoned breadcrumbs

Mix all together and bake in slow cooker for 6-8 hours depending on high or low (or at 325º for 4 hours in oven).




Friday, January 01, 2016

HAPPY NEW YEAR! Bidding adieu to the first day of the new year ~ 'Simple One Plate Supper' : Shrimp Scampi Zoodles for two


“Write it on your heart that every day is the best day in the year.” 
~ Ralph Waldo Emerson


The new year begins on a 'healthy' note ... good clean food and a heartfelt wish for feeding more posts on my thirsting blog ... 





SHRIMP SCAMPI with 'ZOODLES'

~ Lemon, garlic, and shrimp served atop a bed of 'zoodles' ...  a carb lovers alternative to 'noodles'. Spiralizers are the hit for foodies wanting lower calories and/or less carbs in diet. Trust me, no flavor is lost in the prep of this easy tasty dish. 


2  Tbsp.  butter
1  Tbsp. extra-virgin olive oil
1  lb. shelled, deveined shrimp
4-5  chopped garlic cloves
1/2  tsp. red pepper flakes
sea salt and coarse black pepper to taste
1/4  cup white wine
juice of 1 lemon plus grated zest
3  'spiralized' zucchini (put in colander to rest, drain, and pat as much liquid as possible)
chopped fresh parsley to taste
freshly grated Parmesan Cheese to taste 

  • Heat butter and olive oil in large skillet over medium-high heat until frothing. Add garlic and pepper flakes and cook for 1 minute, stirring constantly. Add shrimp and cook about 2-3 minutes, tossing as needed, until cooked and pink on all sides. Season to taste with sea salt and freshly ground coarse pepper. Remove shrimp from pan, leaving all liquid, and set aside.
  • Add wine and lemon juice to deglaze pan and simmer for 2 minutes or so. Add zucchini noodles and cook about 2 minutes or until crunchy tender. Add shrimp, lemon zest, and parsley, tossing all together. Test for seasoning.
  • Serve garnished with additional parsley and grated Parmesan Cheese.  




Tuesday, October 27, 2015

AUTUMN SPLENDOR ~ 'SIMPLE ONE PLATE AUTUMN SUPPER': GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE/WHIPPED CAULIFLOWER DIJON/MAPLE GLAZED ROASTED ACORN SQUASH/APPLE BOURBON BUNDT CAKE

"No spring nor summer’s beauty hath such grace
As I have seen in one Autumnal face ... "

~ John Donne, "Elegy IX: The Autumnal"



'Autumn Spendor'

(Hubbard Lake, MI)



GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE
~ 'a keeper' recipe in numerous files but if haven't tried, a MUST. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.

1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
2 lbs. well-trimmed pork tenderloin
Chopped green onions
  • Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
  • Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done).Carve diagonally into thin slices and serve with Mustard Sauce.
Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.
MUSTARD SAUCE
1/2 cup sour cream
1/3 cup mayonnaise
2 tsp. dry Coleman's mustard
3 Tbsp. finely minced green onions
2 tsp. white balsamic vinegar

Combine all ingredients thoroughly several hours before serving.





Grilled Bourbon Pork Tenderloin with Mustard Sauce


WHIPPED DIJON CAULIFLOWER 
~  Low carb and tasty adapted from recipezaar.com

1  head (about 6 cups) cauliflower
1/3  cup heavy cream (or 1/2 & 1/2)
1/4  cup sour cream (or cream cheese)
4  Tbsp. unsalted butter
1  heaping Tbsp. Dijon Mustard
1/2  tsp. coarse salt
1/2  tsp. white pepper
!  1/2 cups grated gruyere cheese (or white cheddar)
2-4  Tbsp. chopped fresh chives (or 1-2 Tbsp. dried)

  • Preheat oven to 350º. 
  • Lightly spray 1 1/2 quart gratin baking dish with cooking spray.
  • Break cauliflower into florets and boil until about 5 minutes until totally tender, 'mashable but not mushy'. 
  • Drain well, transfer to food processor with cream, sour cream, butter, Dijon, salt & pepper. Process until mixture is smooth, thick puree.
  • Pulse in 1/2 of the grated cheese. Transfer to gratin baking dish and sprinkle with remaining cheese and chives. 
  • Bake in preheated oven for about 30-45 minutes or until heated trough and cheeses is melted and slightly browned.


Whipped Dijon Cauliflower


MAPLE GLAZED ROASTED ACORN SQUASH

~ Adapted recipe from Spoon Fork Bacon 

1  Acorn squash, seeded & sliced into wedges
3  Tbsp. extra-virgin olive oil
3  Tbsp. light brown sugar
3  Tbsp. butter
1/4  cup maple syrup
coarse salt & freshly ground black pepper

  • Preheat oven to 375º
  • Line baking sheet with foil. Place sliced squash onto baking sheet and drizzle with oil. Season with salt & pepper and gently toss. Sprinkle top with brown sugar.
  • Roast squash for 35-40 minutes, occasionally turning.
  • Melt butter and add maple syrup. 7-10 minutes before roasting is complete, brush squash once and again before finished.  


Maple Roasted Acorn Squash 


APPLE BOURBON BUNDT CAKE

~  From NYT COOKING by MELISSA CLARK ... excellent and perfect for autumn

2  sticks (room temperature) unsalted butter plus more to grease pan
2  1/2  cups AP flour (plus more to dust pan)
3  Tbsp. plus 1/2 cup bourbon or rye whiskey
1/2  cup candied chopped ginger
1  3/4  cup light brown sugar
4  (room temperature) large eggs
2  tsp. baking powder
1  tsp baking soda
1  1/2 tsp ground cinnamon
1  tsp. fine sea salt
1/2  tsp. grated nutmeg
1  cup sour cream
!  Tbsp. vanilla extract
1 1/2 tsp. finely grated lemon zest
2  medium peeled and cored Granny Smith apples
1  cup finely chopped toasted pecans
1/2  cup granulated sugar
juice of 1/2 lemon 

  • Heat oven to 325º. Grease and flour 12-cup bundt pan. In small bowl combine 3 Tbsp. bourbon and candied ginger. Let stand 10 minutes.
  • In bowl of electric mixer with paddle attachment (or fine using hand held mixer0, beat together brown sugar and remaining butter on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, 1 at at time, until incorporated.
  • In separate bowl, whisk together remaining flour with baking powder, baking soda, cinnamon, salt & nutmeg. In separate bowl, whisk together four cream and vanilla. Pour in bourbon from ginger mixture (reserve ginger) and whisk until smooth. Stir in zest. 
  • With mixer on medium speed, add dry mixture and sour cream mixture to wet mixture in three additions, alternation between the two. Fold in ginger, apples and pecans. Scrape batter into prepared pan. Bake until cake is golden brown and a skewer inserted into cake comes our dry, about 1 hour 10 minutes. Cool in pan 20 minutes, then run paring knife around sides of pan to release the cake; cool, late side down, on wire rack.
  • While cake cools, combine 1/2 cup granulated sugar and 1/2 cup bourbon/whiskey in small saucepan. Over low heat, gently stir until sugar dissolves. Stir in lemon juice and take off of heat. 
  • While cake cools, make 10 slits on top with paring knife and pour half the bourbon-sugar mixture on still-warm cake. When cake is fully cool, flip it and pour the rest of glaze on other side, then flip again to serve. (10-12 servings)
Note: Did not flip at end (afraid might fall apart) but simply kept adding the glaze as cake absorbed it. Delicious!


Apple Bourbon Bundt Cake



"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."

~ Voltaire




'Simple One Plate Autumn Supper'