Apple & Honey Cake

It's apple season! Buh-bye strawberries, hello Macs...
My good friends Sara and Kiran are leaving town and heading back to DC (excuse me while I sob a little) and we're off to their house in JP for one last dinner together. Their house is all packed up so we're bringing the goods. I got this recipe from Smitten Kitchen and thought it was beautiful. Topped with some homemade cinnamon ice cream, it's the perfect fall dessert.

Topping
4 tiny-to-small apples, halved, peeled and cored
2 tbsp fresh lemon juice
2 tbsp granulated sugar

Batter
1 stick plus 1 tbsp unsalted butter, at room temperature
1/4 cup plus 2 tbsp granulated sugar
1/4 cup honey
1 tsp vanilla extract
3 large eggs, separated
2 good pinches of salt
2 tsp baking powder
1 1/4 cups all-purpose flour

Glaze
1/4 cup honey
A good pinch of sea salt

1. Preheat oven to 350. Coat a 9-inch springform with butter.

2. Prepare apples: Place peeled, halved and cored apples cut-side-down on a cutting board. Use a knife to create parallel thin slices, but only cut halfway through each apple so that the apples stay intact. If you cut through, no biggie - you can reassemble the halves on the cake in a few minutes. In a bowl, toss apples with lemon juice and 2 tbsp granulated sugar.

3. Prepare cake base: Beat butter and 1/4 cup plus 2 tbsp granulated sugar together in a bowl until fluffy. Add honey and beat until combined. Add vanilla and egg yolks, beating until just combined. Sprinkle salt and baking powder over cake batter, and mix for just 5 seconds, until they disappear. Add flour, half at a time, mixing only until just combined.

4. In a separate bowl with cleaned beaters, beat egg whites until stiff. Stir 1/4 of them into the cake batter, to lighten it a little. Fold in the rest in three additions. Only fold the last addition of egg whites until it has mostly disappeared (a couple faint streaks of egg white are fine).

5. Spread cake batter in prepared cake pan, smoothing the top. Arrange apple halves facedown over the cake batter.No need to press the apples into the batter.

6. Bake for 35 to 40 minutes, until a toothpick or skewer inserted into the center of the cake comes out clean. Let rest on a cooling rack for 5 minutes, then cut around the cake to make sure it’s not sticking to the pan at all, and unhinge the sides. Let cake cool completely. Before serving, warm 1/4 cup honey and a good pinch of sea salt until it liquefies to the point where it makes a thin glaze — this will take less than 30 seconds. Brush honey-salt mixture over cooled cake.

Kale Pesto Hearty Salad

I eat a lot of kale. It's my favorite green. I chop it up and mix it into at least half of what we eat. So the other night when were low on dinner options because the fridge was looking pretty empty, I used it as a base for this salad...also because my basil plants in the balcony garden haven't quite reached their full potential and I needed a filler. I used brown rice for this salad but pasta, barley, wheat berries, and quinoa would be great subs. I also served this room temperature but it's good hot or cold.

2 cups of cooked brown rice, slightly cooled
1 bunch of kale, stems removed
2 cloves garlic, minced
2 shallots, thinly sliced
3-4 basil leaves (depending on how basil-y you'd like it, you can add more)
1/4 cup of walnuts or pine nuts
1/3 cup olive oil, divided
1 tbs red wine vinegar
1/2 tsp Dijon mustard
1/4 tsp honey
1-2 cups of cherry tomatoes, halved
1/2 cup of peas
1 cup of chicken if you have it (left over roast chicken is great)

1. If you don't have leftover cooked rice on hand, get your rice going while you do the rest of the steps.
2. In a medium skillet, heat 1-2 tablespoons of olive oil. Add the garlic and cook for about 30 seconds. Add the kale and some salt and pepper. Cook until just softened - you don't want it mushy. Remove from pan and set aside.
3. In the same pan, add the shallots and cook until soft. Remove from heat.
4. In a food processor, add the kale, garlic, basil and nuts and process until until it forms a wet paste.
5. In a small bowl, mix the rest of the olive oil, mustard, honey and red wine vinegar until emulsified.
6. While the rice is still a bit warm, add the vinaigrette and mix well. Add the kale mixture and stir until well combined. Add the tomatoes, peas and chicken and season with salt and pepper to taste.

Strawberry Rhubarb Bars

It's strawberry season!! And I'm all things strawberry at the moment. I made these bars (thank you Smitten Kitchen, yet again!) yesterday and LOVE them. The best part - there is zero clean-up. As in - none, not even a bowl to wash. That's the best kind of baking...

*This is for an 8x8 baking dish. If you double the recipe, use a 9x13 dish (which I highly recommend because the 8x8 simply won't make enough of these).

1 cup rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar
Heaping 1/4 tsp salt
6 tbsp unsalted butter, melted
1 tsp cornstarch
1 tbsp lemon juice
1 tbsp granulated sugar
1 cup small-diced strawberries
1 cup small-diced rhubarb

1. Preheat the oven to 375.

2. Line the baking dish with parchment paper (make sure edges come up over the sides of the dish - this is necessary if you want a no clean up job.

3. Place the oats, flour, brown sugar and salt in the baking dish and mix together. Pour the butter over and stir until clumps form and all ingredients are absorbed. Set 1/2 of this mixture aside. Press the remaining mixture evenly into the dish to form the crust.

4. Sprinkle half of the strawberries over the crust. Do the same with the rhubarb so crust is evenly covered. Sprinkle the cornstarch over the fruit, then the lemon juice, and 1/2 of the granulated sugar.

5. Sprinkle the remaining fruit and the remaining 1/2 tsp of granulated sugar.

6. Scatter the remaining crust/crumbs over the fruit and press lightly to form a top crust.

7. Bake 30-40 minutes or until it's bubbly and top is golden.

Caroline's Stromboli

My dear friend Caroline's little son Wes is battling stage IV neuroblastoma at only 1 1/2 years old. Since the beginning of this incredibly difficult journey, I have admired Caroline courage, grace, humor, and tenacity. More than anything, I am astounded by Caroline's ability keep a level head and take life one day at a time. I was recently down in DC and was able to visit Caro and the family in VA for the day. The two of us escaped for a nice long lunch in the sun and a couple of glasses of champagne. At the end of the afternoon we returned to the house and amidst organizing the three kids, batting practice in the front yard, and preparing for an evening at baseball practice (all while entertaining ME), Caroline whipped up some stromboli. I share this recipe because it's delicious but also because it totally captures Caroline... "Oh, these? I carmelized the onions this morning while everyone was still sleeping..." Enough said.

Pretty much any of these ingredients can be swapped/subbed but I'm staying true to Caro's recipe:
1 pre-made pizza dough
1 package of shredded Italian cheese
1 red onion, caramelized
1 handful of jarred jalapenos, finely chopped
6-8 slices of salami
1-2 cups of blanched and chopped spinach
Red sauce for dipping

1. Preheat the oven to 425

2. Roll out the pizza dough into a rectangle, about 12" by 24." Make sure to use plenty of flour so it doesn't stick to the surface.

3. Sprinkle the cheese evenly over the dough, leaving 1/2" on the left end clean for sealing. Sprinkle the onion, the jalapenos, and the spinach over as well. Top with slices of salami. It should look like a big square pizza.

4. Starting on the right/short side, gently start to roll the dough from right to left. Roll as tightly as you can. When you get it all rolled up, seal the long end to the roll and seal the short ends so nothing oozes out while baking.

5. Place carefully on a baking sheet (you might need an extra set of hands), sealed side down. Bake for about 30-40 mins or until the crust is browned and the insides are melted.

6. When stromboli is done, remove from the oven and let sit for about 5-10 mins before cutting. Serve with tomato sauce on the side for dipping.

Bourbon Caramel Banana Bread Pudding

Highland Kitchen up the street from us is one of my favorite Boston restaurants. Uh, fried chicken Mondays, anyone? We don't go there that often but when we do, I can't leave without the banana bread pudding. I think it's one of the best desserts I've ever had. So I thought I'd try to make it happen in the comfort of my own home, where I can eat it in a pair of sweatpants with an old, stretched out waist.

This one's got bourbon. Maybe it's because it's Kentucky Derby season or maybe I just love me some bourbon but I'm putting it in food, cocktail glasses...today, in my beer. My brother in law gave us some Bourbon County beer for Christmas with the instruction to wait 6 months until drinking. Well, I made it 4 1/2. It seemed like the appropriate beverage while making this bread pudding. And what a party! I hadn't realized this dark, liquid goodness was 14.9% alcohol. Hooooowee! (Put down the knives and stop chopping, Katie) I got it all into the baking dish without losing any fingertips and only a minor steam burn from the caramel. By all accounts, a success. I highly recommend this dessert and it serves about 10 (how much do you think me and Paddy can polish off tonight after dinner?) so have some people over to help. And all you ladies with bourbon lovin' men (ahem, Rach, Sara...) this will put you in their good graces for a long, long time. 

(Got this from foodnetwork.com)

Caramel

1 cup sugar
2 tbsp salted butter, cut into pieces and at room temperature
1/2 cup heavy cream, warmed
1 tablespoon bourbon
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt

Bread Pudding

Salted butter, for the baking dish
1 1b brioche or sweet bread loaf, cut into 1/2-inch cubes
5 large eggs
3/4 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
1 cup heavy cream
1 tablespoon vanilla extract
3 bananas, halved lengthwise and sliced 1/2 inch thick

 

To make the caramel: 

1. Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. 

 

2. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble - watch out for the steam!). Pour into a bowl and set aside.

Make the bread pudding: 

3. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.

4. While bread is toasting, whisk the eggs, sugar, and salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. 

 

5. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. 

 

6. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.

7. Preheat the oven to 350 degrees F. Bake until golden brown and set, about 1 hour, 15 or 30 minutes. You might want to put a cookie sheet on the lower rack with foil or parchment to catch any drips. I've had some bad luck lately with spill overs and burnt sugar (is a delicious ice cream flavor) is not pleasant in the oven. Warm the remaining caramel and drizzle on top.

 

Indian Chicken Curry

My old friend Dane first got me started with Indian cooking. In my first few years in Boston, she'd have a bunch of us from work over to her house for 'real Indian food.' Dane's from Bangalore and would whip up curries for us from her mother's and grandmother's recipes. Heaven. And knowing I like to cook, Dane recruited me as sous-chef for these large gatherings, giving me the important job of chopping onions. I mean, LOTS of onions. I'd ask her how many and she'd throw a few bags in front of me with a knife saying she'd let me know when I could stop. But oh how delicious the curry would be. This recipe from Bon Appetit is very reminiscent of dinners at Dane's. If you've ever made anything Indian - you'll have most of the spices in your cabinet. If you haven't, don't be afraid, this is an easy one pot meal that just has a lot of ingredients.

Heads up though - this is a Sunday dinner. It takes 2 hours (only 15 minutes of actual work time) so make sure you have a little time! Also - this recipe originally called for cream, which I substituted for plain yogurt.

3 tbsp canola oil
4ish chicken legs (drumsticks with thighs - as many as will fit snugly together in your pot)
1 onion, finely chopped
4 cloves of garlic, grated or minced
2 tbsp fresh grated ginger
2 tbsp tomato paste
2 tsp garam masala
2 tsp cumin
2 tsp tumeric
1 1/2 tsp coriander
3/4 tsp cayenne
4/4 tsp cardamom
8 cups chicken broth
3/4 cup crushed tomato (~half of a 14 oz can)
1/2 cup plain yogurt
3 Yukon Gold potatoes, 1/4 inch cubes
Cilantro

1. Heat oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and add to pot, skin side down, cooking until golden brown (8-10 mins). Transfer to plate (don't flip in pan).

2. Add onion, garlic and ginger and stir until onion is soft. Add tomato paste and the rest of the spices through the cardamom, stirring often until paste begins to darken.

3. Add the chicken back to the pot, skin side up, the broth, and crushed tomato. Season with salt and pepper and bring to a boil. Reduce and simmer, partially covered, for 1 1/2 - 2 hours.

4. Add potatoes and cook another 30-45 minutes, partially covered. When potatoes are fork tender and chicken is falling off the bone - it's done. The sauce should have thickened as well.

5. Remove the skin and bones from chicken add the yogurt. Stir and simmer for another 10 mins or so. Serve over basmati rice and a bunch of cilantro.

Four Layer Coffee Toffee Chocolate Cake

Ok people, look. You know I don't joke about desserts. I experiment with all kinds of cake recipes and usually bring them into work - to see what everyone thinks. I gotta say, my colleagues are very appreciative and always complimentary. But it's a captive audience. I mean, no matter how bad the cake (think 3 square feet of Stop & Shop sheet cake), cake tastes good when you're at work. We circle like vultures - no matter what it is! But I made this cake for a special occasion. My dear colleague Hilary was accepted into nursing school which called for a special chocolate cake. I found what seemed to be a good looking chocolate cake base recipe (via Smitten Kitchen) and added the frills. This is it. I don't just mean the recipe. This is THE chocolate cake. The one that I will always make from now on....make this.

*It must be noted - VERY CLEARLY - that this recipe is for TWO 10" cake pans. I accidentally made this with 9" pans and boy oh boy, 30 mins into baking I was baking a third cake on the bottom of my oven. Having tasted the batter before baking, and because I didn't want to ruin the surprise party the next day with a store bought cake, I was determined to save them. Took them out, cleaned the oven (while it was ON) and put them back in. Saved. Once you try this cake, you will understand why I almost singed off my new bangs...

Caramel Sauce
1 cup sugar
1 stick of butter, cut into 6-8 pieces
6 tbsp cream
2 tbsp honey
3 tbsp water
1/4 tsp sea salt or kosher salt

Chocolate Cake
3 oz semi-sweet chocolate chips
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 well shaken buttermilk
2/4 tsp vanilla

Ganache Frosting and Filling
1 lb 60% sweet chocolate chips
1 cup light cream
2 tbsp sugar
2 tbsp light corn syrup
1/2 stick unsalted butter, cut into 4 pieces1 package of Heath Bar crunchies (available in baking section)

1. To make the caramel, melt sugar over medium heat in a saucepan, stirring if necessary to break up chunks. Once melted, it should be a copper color. Remove from heat, stir in butter then stir in cream, salt, honey, and water. Return to medium high heat until bubbling and a shade darker. Set aside.

2. Preheat oven to 300 and grease your (10 INCH!!) pans, line bottoms with parchment if you have it. Put the chocolate in a medium sized bowl and pour the hot coffee over it. Stir until melted. In a large bowl, sift together sugar, flour, cocoa, baking soda, baking powder, and salt.

3. In another bowl with an electric mixer, beat eggs until thickened and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture and beat until combined (watch out for the splash). Add sugar mixture (seriously watch out for the cocoa bomb that will fill your kitchen with a brown cloud if you're not careful - this ALSO happened to me while making this cake) and beat on medium until just combined. Divide batter between the two pans and bake for ~ 1 hr and 10 mins.

4. To make the ganache, bring the cream, sugar, and corn syrup to a boil in a saucepan and whisk in sugar until dissolved. Remove pan from heat and add chocolate, whisking until melted. Add butter and whisk until smooth. Pour into a bowl or container and put in the fridge to firm up a bit.

When cake is done, set on a rack to cool for about 10 minutes and then remove cake from pans. When cool, you can assemble the cake. At this point, you can wrap the cake in plastic and put in the fridge overnight or in the freezer for longer. To save the caramel and ganache, just cover and put in fridge. Microwave on defrost for about 3 mins to soften them up when ready to use.

To assemble the cake, here's what you do. First, cut both cakes in half so that you have 4 layers. Place the layers on the counter, cut sides up. Put the first layer on your plate/cake stand, cut side up. Pour enough caramel sauce over the top so that you can spread it with a spoon and cover most of the surface. The caramel can (and should, a little) seep into the cake. Sprinkle with heath crunchies. On another cake layer, spread a thinnish layer of ganache on the cut side. Then put it on top of the first layer, chocolate side down - like a cake sandwich (!). Spread a thin layer of ganache on top of the cake and lay another layer of cake on top, cut side up. Repeat the caramel, heath crunchies, and then the fourth cake layer with ganache. Put the fourth layer on top, ganache side down. Frost the top and sides of the cake with the rest of the ganache.

You will thank me for this...