Ginger Pound Cake with Cranberry Sauce

Ginger Pound Cake with Cranberry Sauce
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.
  1. Can make pound cake ahead and freeze.
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Blueberry Gelato

Blueberry Gelato
Blueberry Gelato
  1. Plain Base (Recipe below)
  2. 3 cups fresh blueberries
  3. 1/4 cup sugar
  4. 2 T. fresh lemon juice
Plain Base
  1. 2 cups whole milk
  2. 1 cup heavy whipping cream
  3. 4 large egg yolks
  4. 2⁄3 cup sugar
Blueberry Gelato
  1. Make the plain base and chill as directed.
  2. Place the blueberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well coated. Let sit for 30 minutes, stirring occasionally.
  3. Place the pan of blueberries over medium low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (Blueberries may be prepared a day ahead)
  4. Place the blueberries in a blender or food processor, add half of the base, and blend until fully incorporated. Whisk into the remaining base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
Plain Base
  1. In a heavy-bottom saucepan, combine milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees.
  2. Meanwhile, in a medium heat-proof bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees. Do not bring to a boil.
  3. Pour mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Adapted from The Ciao Bella Gelato and Sorbetto Book
Adapted from The Ciao Bella Gelato and Sorbetto Book
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Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries

Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries
Serves 8
  1. 1 pint ripe strawberries, hulled and diced
  2. 4 T. sugar
  3. 1 ½ pounds challah loaf, crust sliced off
  4. 4 eggs
  5. 3 cups half and half
  6. 1 pint ripe strawberries, hulled and quartered
  7. 2 T. maple syrup
  8. 1 T. canola or grapeseed oil
  9. pinch of salt
  10. erizzle of balsamic vinegar
  1. Place 1 pint strawberries and sugar in a food processor or blender and puree. Set aside.
  2. Slice the challah into ½ “thick slices. Arrange one layer in the bottom of a buttered 13 x 9” casserole or baking dish. Arrange the next layer in the opposite direction. Continue with a third layer in the first direction.
  3. Pour the strawberry puree into a large bowl and add the eggs and half and half. Whisk to blend. Pour the mixture over the sliced bread. Push down on the bread with your hands to fully submerge the bread. Cover loosely with foil and place on a sheet pan. Place boxes of pasta or stock on top of the French Toast to weight it and keep it submerged. Refrigerate 4 hours or overnight.
  4. Meanwhile, make the roasted strawberries by arranging the berries (1 pint) on a Silpat lined baking sheet. Drizzle with the maple syrup, grapeseed oil and salt. Roast in preheated 350 oven for 20 minutes, or until the berries have darked slightly. Let cool a few minutes then dribble with a bit of balsamic vinegar. Let cool to room temperature.
  5. Preheat the oven to 350. Carefully remove the foil. Bake until puffed, golden, and fully baked (pierce the center with a small knife to insure no liquid comes out). Let cool, then cut into squares. Serve topped with a bit of the roasted strawberries and a drizzle of maple syrup.
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Fruit Hand Pies

Fruit Hand Pies
Yields 12
  1. 2 ¼ cup flour
  2. 2 T. sugar
  3. ½ lb. unsalted butter (2 sticks), well-chilled, cut into small pieces
  4. ¼ - ½ c. ice water
  5. ½ tsp. salt
  1. 2 cups fruit (blueberries, peaches, nectarines, plums, a mix of several, cut into 1/4” pieces – do not chop berries)
  2. 2-3 T. sugar
  3. zest of 1 lemon, lime, or ½ orange
  4. juice of 1 lemon, lime or ½ orange
  5. pinch of salt
  6. 1 T. cornstarch
  7. pastry for crust
  8. 1 egg, lightly beaten
  9. sugar
  1. In bowl of food processor, combine flour, sugar and salt. Pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with some larger chunks remaining. (Or by hand, cut in butter with a pastry blender). Add ice water (begin with just ¼ c.) in slow stream and mix just until dough holds together. If too crumbly, add more water 1 T at a time and mix. Do not over-mix or over process. Divide dough in half and place each half on plastic wrap. Shape into flattened rectangle. Refrigerate 1 hour or overnight.
  1. Preheat oven to 375 degrees.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In large bowl, mix together fruit, sugar, zest and juice, salt and cornstarch; mix until combined. Set aside.
  4. On a lightly floured surface, roll out 1 piece of dough to a 16”x11” rectangle. Trim edges. Cut into 6 rectangles. Place these on baking sheet and store in refrigerator until ready to use. Brush edges of rectangle with water, mound about 2 Tablespoons of fruit in the center, fold dough over and press edges to seal. Crimp with fork. Place each pie on parchment lined baking sheet, brush with egg wash and sprinkle with sugar. Cut slits in top.
  5. Bake hand pies, rotating sheet halfway through until juices bubble and pastry is golden brown, about 30 min.
  1. *Crust for 1 2-crust pie or 12 hand pies
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

“You Pick the Berry” Trifle

"You Pick the Berry" Trifle
  1. 1 pound cake (recipe below)
  2. 2 cups vanilla pudding (1 recipe, recipe below)
  3. 2 pints berries
  4. whipped cream
  5. Grand Marnier or orange juice (optional)
Basic Pound Cake
  1. 1 2/3 cups cake flour or all-purpose flour
  2. ½ t. salt
  3. 2 sticks butter, softened but still firm
  4. 1 ½ cups sugar
  5. 5 large eggs, room temperature
  6. 1 ½ t. vanilla extract
  7. 1 t. lemon zest
Vanilla Pudding
  1. ½ cup sugar
  2. 2 T. cornstarch
  3. 1/8 t. salt
  4. 2 cups milk
  5. 2 egg yolks, slightly beaten
  6. 1 T butter
  7. 1 t. vanilla
Pound Cake
  1. Heat oven to 325 degrees.
  2. Grease and flour a 9x5 loaf pan.
  3. Sift together flour and salt.
  4. Place butter in bowl of mixer and beat until smooth, light-colored, and creamy. Gradually add sugar and beat until almost white and very fluffy. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest. Add the flour in three additions, folding it into the mixture with a rubber spatula until the batter is well mixed. Pour into prepared pan and bake for 1 hour and 10 min. The top will be split and nicely browned and a tester will come out clean. Turn cake out onto cooling rack.
Vanilla Pudding
  1. In medium saucepan, combine first 3 ingredients. Gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute.
  2. In a small bowl, blend about 1/3 of hot mixture into egg yolks. Return to saucepan, blend well. Cook until mixture bubbles, stirring constantly. Remove from heat; add butter and vanilla. Cool.
To assemble trifle
  1. Cut cake into slices. Brush with Grand Marnier or orange juice, if desired. Cut into cubes. Layer in a glass bowl: ½ cake, ½ pudding, ½ berries, ½ whipped cream, repeat.
  1. Lemon Pound Cake and Blueberries
  2. Brownies or Chocolate Pound Cake, Chocolate Pudding, Raspberries
  3. Ginger Pound Cake and Blackberries
  4. Gingerbread, Lemon Curd, Whipped Cream
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Fresh Berries with Lavender Syrup

Fresh Berries with Lavender Syrup
  1. ½ cup sugar
  2. ½ cup dry white wine
  3. 2 T. crumbled dried lavender flowers
  4. 1 bay leaf
  5. 1 1” strip lemon zest
  6. ½ t. whole peppercorns
  7. 2 T. white balsamic vinegar
  8. 1 pound mixture of strawberries, blueberries, blackberries and/or raspberries, hulled and quartered if necessary
  1. Combine the sugar, white wine, lavender, bay leaf, lemon zest, peppercorns and balsamic in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Simmer briskly 6 minutes, then remove from heat and let cool. Strain and refrigerate.
  2. Arrange the prepared berries in goblets or serving bowls and drizzle with the syrup.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/