Ginger Pound Cake with Cranberry Sauce

Ginger Pound Cake with Cranberry Sauce
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Pound Cake
  1. ¾ cup milk
  2. 2.7 ounces crystallized ginger, finely minced
  3. 2 cup butter softened
  4. 3 cup sugar
  5. 6 large eggs
  6. 4 cups flour
  7. 1 teaspoon vanilla
Cranberry Sauce
  1. 2 tablespoons butter, separated
  2. 1 cup chopped peeled apple
  3. Pinch of nutmeg
  4. 1 cup cranberries
  5. 1 cup apple cider
  6. ½ cups sugar
For the Pound Cake
  1. Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
  2. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
  3. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
  4. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
  5. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
  1. In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
Notes
  1. Can make pound cake ahead and freeze.
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Honey Chipotle Peanut Caramels

Honey Chipotle Peanut Caramels
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Ingredients
  1. ½ cup Eliot’s Adult Nut Butter Honey Chipotle Peanut Butter
  2. ½ cup Brown Sugar
  3. 1 14 ounce can Sweetened Condensed Milk
Instructions
  1. Line a loaf pan with parchment paper. In a medium sized sauce pan combine all ingredients over medium-high heat. Gently whisk ingredients until combined and uniform. Keep stirring the mixtures until bubbles start to form on sides.
  2. Once there are bubbles, turn down the heat to medium and set a timer for eight minutes. Continue stirring and after eight minutes immediately remove from heat. Stirring will help avoid the bottom scorching and sticking the sides, don’t scrape anything that might have scorched.
  3. Once removed from the heat pour into your loaf pan lined with parchment. Let cool completely. Placing it in the fridge will accelerate the chilling process to 30-45 mins. Once cool cut into squares or desired size and optionally wrap in wax or parchment paper. If making ahead they will last longer in the fridge but will dry out, if unwrapped.
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Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce
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Bread Pudding
  1. 2 cups half and half
  2. 1 15 ounce can pure pumpkin
  3. 1 cup plus 2 tablespoons brown sugar
  4. 2 eggs
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons cinnamon
  7. 1 1/2 teaspoons vanilla
  8. 10 cups — 1/2 inch cubes egg bread (about 10 ounces)
Caramel Sauce
  1. 1 1/4 cups brown sugar
  2. 1/2 cup unsalted butter
  3. 1/2 cup whipping cream
For Bread Pudding
  1. Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11 x 7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean - about 40 minutes.
  2. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  3. Serve warm over bread pudding.
Notes
  1. *From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
Adapted from From Bon Appetit November 2000
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Apple Cake with Caramel Sauce

Apple Cake with Caramel Sauce
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For the Apple Cake
  1. ½-¾ cups chopped dates
  2. ½-¾ cups apple brandy (or Calvados)
  3. 2 cups unbleached, all-purpose flour
  4. 2 cups white sugar
  5. 2 teaspoons baking soda
  6. 1-teaspoon ground cinnamon
  7. ½-teaspoon ground nutmeg
  8. ¾ teaspoon salt
  9. 4 cups slightly tart apples: peeled, cored and roughly chopped
  10. ½ cup melted butter
  11. 2 eggs, lightly beaten
For the Caramel Sauce (yields about 2 cups)
  1. 1-cup sugar
  2. ¼ cup cold water
  3. ½ stick butter
  4. 1-cup heavy cream
  5. ½ teaspoon flaky sea salt
Instructions
  1. About one hour before starting to bake the cake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy.
  2. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2).
  3. Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
  4. Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well.
  5. Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch.
Caramel Sauce
  1. In a small saucepan combine the sugar and water and stir until the sugar is dissolved.
  2. Place the saucepan over medium-high heat and bring the mixture to a boil.
  3. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn.
  4. Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam.
  5. Return the saucepan to a low heat and stir butter and sea salt. Set caramel aside until ready to serve.
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Anniversary Cream Puffs

Anniversary Cream Puffs
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For the Puffs
  1. 1 cup milk
  2. ¼ pound butter (1 stick)
  3. Pinch Kosher salt
  4. 1 cup flour
  5. 4 eggs
For the Cream
  1. 5 egg yolks, room temperature
  2. ¾ cup of sugar
  3. 3 tablespoon of cornstarch
  4. 1 ½ cups of scalded milk
  5. ½ teaspoon of vanilla
  6. 1 teaspoon of Cognac
  7. 1 tablespoon of butter
  8. 1 tablespoon of heavy cream
For the Chocolate Sauce
  1. ½ cup of heavy cream
  2. 12 ounces of semisweet chocolate chips
  3. 2 tablespoons of honey
  4. 2 tablespoons of prepared coffee
Instructions
  1. Heat the oven to 425 degrees. Heat the milk, butter, and salt over med. heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
  2. Make 1 1/2” wide x 1” high mounds onto a parchment lined baking sheet. (Use either a piping bag, 2 spoons or a 1 ½” scoop). Smooth with wet fingers. Bake for 18-20 min., or until lightly browned, then turn off the oven and allow them to sit for another 10 min, until they sound hollow when tapped on the bottom. Remove from oven and make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
  3. In the bowl of an electric mixer, beat the egg yolks and sugar on med-high speed for 4 min. Reduce to low and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture back into the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5-7 min. If the custard comes to a boil and appears curdled, switch to a whisk and beat vigorously. Cook, whisking constantly for another 2 min; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard though a sieve into a bowl. Place some plastic wrap directly on the custard and refrigerate until cold.
  4. Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  5. For serving, cut each puff in half, fill with a spoonful of cream, replace the top, and drizzle with slightly warm chocolate sauce.
Notes
  1. Recipe courtesy of Ina Garten
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Summer Fruit Cobbler

Summer Fruit Cobbler
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Ingredients
  1. One recipe Sour Cream Cobbler Dough (see below)
  2. 8 cups fruit, whole if small/1” pieces if large
  3. ½- ¾ cup sugar
  4. 1-2 tablespoon flour
  5. Pinch salt
  6. 1-2 filling flavorings (1 teaspoon. citrus zest, ½ teaspoon. cinnamon, ¼ teaspoon. nutmeg, 2 teaspoon minced fresh or crystalized ginger, ¼ teaspoon almond extract, 1 teaspoon vanilla extract)
  7. 2 tablespoon sugar
  8. Sour Cream Cobbler Dough Recipe
  9. 1 2/3 cup flour
  10. 1/3 cup sugar or brown sugar
  11. 1 tablespoon baking powder
  12. ¼ teaspoon salt
  13. 6 tablespoon cold butter, cut into small pieces
  14. 1-2 dough flavorings ( ½ teaspoon citrus zest, ¼ cup fine cornmeal, ¾ teaspoon cinnamon, ½ cup chopped nuts)
  15. ¾ cup sour cream
Instructions
  1. Heat oven to 350 degrees.
  2. In a food processor, combine the flour, sugar, baking powder, and salt. Pulse to blend ingredients. Add the butter and pulse until they are the size of small peas. Dump the mixture into a mixing bowl. Add any flavorings and stir until dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the dough begins to form large, soft, moist clumps. Bring the dough together in an 8” log. Divide the log into 10 equal pieces. Refrigerate while preparing the filling.
  3. Put the sugar, flour, salt, and filling flavorings into a large bowl. Add the fruit and toss. Pile the fruit into a 9”x13” dish (or one of similar volume). Place the dough pieces atop the fruit. Sprinkle with 2 tablespoons of sugar. Bake until filling is bubbling and the topping is browned, 50-60 min.
  4. Let the cobbler sit at least 20 min. before serving to allow juices to settle.
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Vanilla Roasted Peaches with Raspberries

Vanilla Roasted Peaches with Raspberries
Serves 4
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Ingredients
  1. 2 tablespoons of butter, melted
  2. 2 tablespoons of fresh lemon juice
  3. 2 tablespoons of sugar
  4. 1 teaspoon of vanilla or vanilla bean paste
  5. 4 firm, ripe peaches, peeled, halved and pitted
  6. Vanilla ice cream or whipped cream
  7. 6 ounces of raspberries
Instructions
  1. Preheat oven to 400 degrees. In a large, shallow baking dish, combine the butter, lemon juice, sugar and vanilla bean paste. Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
  2. Roast until peaches are tender and cooking liquid is syrupy, 15-20 min., brushing with cooking liquid halfway through.
  3. Serve peaches warm with vanilla ice cream and raspberries; drizzle with cooking liquid.
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Walnut Cake

Walnut Cake
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Ingredients
  1. 1 cup walnut pieces (ground to 1/2 cup walnut powder)
  2. 1 1/4 cup cake flour (divided, plus more for dusting pans)
  3. 1/2 teaspoon ground cinnamon
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 1 stick butter (softened, plus 1 tablespoon to grease pan)
  7. 1 cup sugar
  8. 3 large eggs
  9. 2 teaspoons vanilla extract
  10. 1/2 orange (zested)
  11. 1 tablespoon maple syrup
  12. 3/4 cup buttermilk
  13. powdered sugar (to dust)
Instructions
  1. Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside.
  2. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor.
  3. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine.
  4. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined.
  5. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together.
  6. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve.
Adapted from Carla Hall
Adapted from Carla Hall
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Lemon Curd Tart

Lemon Curd Tart
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Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
Notes
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
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Thumbprint Cookies

Thumbprint Cookies
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Ingredients
  1. 2/3 cup butter, room temperature
  2. 1 ½ cups flour
  3. ½ cup sugar
  4. 2 eggs, separated
  5. 1 teaspoon vanilla
  6. 1 cup pecans, finely chopped
  7. your choice flavored preserves
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, beat butter with an electric mixer until softened. Add sugar, egg yolks, vanilla and half of the flour. Beat until thoroughly combined, then beat in remaining flour. Cover and chill for one hour.
  3. Line a baking sheet with parchment paper and set aside.
  4. Slightly beat egg whites. Finely chop nuts. Form dough into 1” balls. Roll each ball in egg whites, then in the chopped nuts. Arrange 1” apart on cookie sheet. With your thumb or the end of a wooden spoon, make an indentation in each cookie. Bake 10-12 minutes.
  5. Remove cookies from cookie sheet and cool. Fill in the centers with your favorite preserves.
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