Cake is Not a Country...But it Should be - Cranberry Pecan Coffee Cake

Cranberry Pecan Coffee Cake

I could never say ‘no’ to you, fat – Homer Simpson

Cake is not a country, but it should be.  And, any cake that incorporates fall’s jewel-colored cranberries, toasted pecans, Vietnamese cinnamon,  freshly grated nutmeg and Madagascar vanilla should be – well, I don’t know what it should be, other than an ethereal and heavenly thing.

Cream cheese and plenty of sweet unsalted butter, plus four eggs make the batter sublimely rich and the crumb ridiculously moist and velvety.

So there you have it – Homer Simpson got it right-(as if you didn’t already know). And,  if you have to do a couple extra minutes in the pool or on the treadmill, trust me, it’s all good and way, way worth it.

Cranberry Coffee Cake

·         8 oz. cream cheese

·         1 ½ cups sugar

·         1 cup sweet unsalted butter (2 sticks)

·         1 ½ tsp. Madagascar vanilla extract

·         4 eggs

·         2 ¼ cups flour, divided

·         1 tsp. baking powder

·         ½ tsp. salt

·         ½ tsp. Vietnamese cinnamon (traditional is fine)

·         ¼ tsp. freshly grated nutmeg

·         2 ½ cups fresh or thawed frozen cranberries

·         ½ cup pecan, coarsely chopped

·         ¼  - ½ cup powdered sugar

Preheat oven to 350F. Grease a 10-inch tube or large fluted tube pan and set aside. In a large mixing bowl, beat together the cream cheese, sugar, butter and vanilla until well mixed. Beat in the eggs, one at a time. In a small bowl, sift together 2 cups of the flour, the baking powder, salt, cinnamon and nutmeg. Add the dry ingredients to the batter, one third at a time, mixing well after each addition. In another small bowl, toss the cranberries and pecans with the remaining flour until well coated. Stir gently into the batter. Pour into the pan and bake at 350F for 55-65 minutes, until the cake is lightly browned. Do not over-bake. Let stand for about 15 minutes before removing from the pan. Sift powdered sugar lightly over the warm cake.

(Adapted from Dena Martin –Penzey’s Spices Recipe Card)

What I brought home from Switzerland

I'm back from Switzerland and I thought I'd share with you some of my most prized purchases.


Not surprisingly my first purchase was cheese. But no ordinary cheese. In fact, it's a cheese I am hard pressed to find at home. It's called sbrinz and if you can find it here, it will cost more than Parmigiano Reggiano, then again, you might find it even more delicious. It's a full fat, hard, dry grating cheese that is used much like Parmigiano. But it's sweeter, creamier and oh so yummy!


In Appenzell I discovered this amazing dry, raw, smoked beef called Mostbröckli. I know, I know, it's not technically legal to bring meat into the US, but I couldn't help myself. It is shelf-stable and vacuum packed and it tastes like nothing I've ever tried before. It's leaner than prosciutto and less salty. It's smoky, sweet and beefy. It's also irresistible and literally forced me to break the law.


Also from Appenzell I got a little tiny airplane size bottle of Appenzeller Alpenbitter. The bitters are made from 42 herbs that grow in the alps. It's quite nice over ice. I might be able to find it in the US, but a tiny bottle was an impulse buy.


I fell in love with Lausanne. It's such a pretty city set in the hills overlooking a lake. Think of a slightly less expensive version of Geneva. Just below the cathedral, at the tiny cafe, Le Barbare, they make and sell Chocolat Marta. It might very well be the best hot chocolate I've ever had. It's super rich and made with very high quality chocolate and vanilla. I was thrilled to be able to buy a bag to take home and enjoy this Winter.


Right before I left the Zurich airport, I purchased a box of these delightful mini macarons called "Luxemburgerli" from the Sprungli shop. They came highly recommended. Filled with liquor spiked cream fillings they are bite sized and a sweet reminder of Switzerland. They are not available outside of Switzerland, so far as I know, and must be eaten within three days of purchase.

So, what delicious things have you brought home from Switzerland?

Day 69! Guyana (SA) - the last of the "G" countries!! Guyanese Beef Curry, Roti and Rice with Pigeon Peas - Up Next, Haiti(NA)

Tonight's meal was so much fun to make after a couple of days that haven't been much fun at all...But, rather than focus on the hard stuff, I'm going to dive right into how I made this unbelievably fragrant and tasty meal from the beautiful Caribbean country of Guyana.

Officially the Co-Operative Republic of Guyana, this Carribean country is located on the northern coast of South America. Once a British and Dutch colony, Guyana's cuisine is very similar to Caribbean cooking and incorporates African, Creole and East Indian traditions. Cassava, sweet potatoes, okra, fruit, vegetables, sorrel and ginger beer are all enjoyed by the Guyanese.

Now, my friend Gary - an amazing photographer-artist and transplanted Trinidadian (check out his link to see his work), suggested I make Guyanese Pepper Pot, the country's national dish. I researched it, but it's quite involved, has billions of ingredients and is best cooked over several days. And, while I'd love to attempt it, I just didn't have the time this week. So.......I decided to make, wait for it....Beef Curry, Roti and Rice with Pigeon Peas. And, a big shout out to Trinigourmet an excellent Caribbean foodie site where I was able to find a video showing me exactly how make Roti http://www.trinigourmet.com/index.php/how-to-cook-guyanese-roti-video/

 The dough is very easy to make and takes very little work to mix up, knead and roll out

 After rolling out to a 9-inch disk, cut a slit from the center to the edge

 Roll tightly into a cone shape

 Then flatten and leave to rest again

 I do not own a Tawah -- a flat, cast iron griddle with no sides, so I used a regular frying pan

Beautiful, brown and perfect for scooping up a spicy curry

 Garam Massala - a combination of cloves, coriander, nutmeg, cumin, cardamom and cinnamon

 Onions, garlic and a jalapeño pepper flavor the curry

 The smell that fills the house when the curry starts frying -- all kinds of heavenly!

Pigeon peas for the rice - also flavored with onions, garlic and thyme

All of these recipes were found at the Guyana Outpost and were provided compliments of  "A Taste of Guyana" by Dr. Odeen Ishamel.

Roti

• 4 cups flour
• 1 tsp. baking powder
• 1 1/2 oz ghee, margarine or butter
• Water (enough to make a soft, pliable, but not sticky dough)

1. Mix flour and baking powder. Add enough water to form a smooth, soft dough.
2. Kneed well and leave half covered with a damp dish cloth.
3. Knead for a second time and divide into four balls.
4. Flour a surface and roll out dough to 8-9 -inch disks, then spread with ghee and sprinkle with flour.
5. Cut the flattened dough from the center the edge, roll tightly into a cone shape, press peak into the center of the cone, then flatten.
6. Leave again for 30 minutes. Sprinkle flour on the board and roll out very thin with a rolling pin.
7. Bake on moderately hot baking iron (tawah), coating dough with oil on both sides as it cooks.
8. Turn on both sides and cook for about 1 minute on each side.
9. Remove roti from baking iron and clap between both hands for about 15 seconds, while it's still hot until it is soft and flaky.

Curry (can be made with chicken, beef or lamb)

• 3 lbs. chicken, beef or lamb
• 4 medium potatoes, peeled and halved
• 1 large clove garlic
• 1 small hot pepper
• 2 medium onions
• 2 Tbsp. oil
• 2 Tbsp. ground curry powder (I used Jamaican)
• 1/2 tsp. garam massala
• 1 piece cinnamon stick

1. Mince garlic, onion and pepper.
2. Heat oil in stew pan.
3. Add mixture of garlic, onion, garam massala and curry powder.
4. Allow to fry on slow heat for about 3-4 minutes
5. Add meat and potatoes and salt to taste.
6. Add cinnamon stick.
7. Cook on slow heat for 15-20 minutes.
8. Add one cup water and sprinkle 2nd. chopped onion. Bring to a boil for about 20 minutes until potatoes are fully cooked. Serve over rice.

Final Assessment:  I love, Love, LOVE Caribbean cuisine. A++

Day 68 Guinea and Guinea Bissau (AF) - Macarra with Citi (Chicken with Peanuts) and Fried Sweet Potatoes - Up Next, Guyana (AF)

Tonight I broke with tradition and combined two countries: Guinea and Guinea Bissau. Both West African countries are next to one another and both share similar cooking ingredients. Despite continual unrest, both countries somehow maintain strong religious, musical and culinary traditions that sustain their people against the back drop of unimaginable poverty, disease and abuses, I am privileged to likely never experience. In honor of the countries and their people, here's the meal...

 Peanuts, or ground nuts,  are one of the important staples in both countries...

 Tomatoes are often combined with peanuts to flavor and bind many meat dishes

 Sweet potatoes in this recipe are fried, but are often mashed into a staple dish called Fufu - starches and fat, in the form of palm oil are are typical in Guinea and Guinea Bissau

 Fried up and finished with salt flakes - I don't care what the current health trend is - I LOVE salt now and forever

The finished meal - very good, simple and satisfying

Marcarra with Citi - Chicken with Peanuts (Adapted from clenet)

• 1 chicken, cut into serving pieces
• 1 large onion, chopped
• 2 large tomatoes, diced
• 1 1/2 cups peanuts, crushed in a pestle and mortar
• oil for frying
• salt and pepper to taste
• 2 red chillies, chopped

1. Season the chicken with salt and chillies then set aside. Meanwhile, fry the onion in old and when soft, add the chicken and fry until browned. Add the crushed peanuts and tomatoes to the chicken then add enough water to just cover and mix well.

2. Bring the mixture to a boil, reduce to a simmer and cook until the chicken is tender 9about 40 minutes). Serve on a bed of rice.

Guinean Fried Sweet Potatoes

• 4 medium sweet potatoes
• oil for frying
• salt

Cut the sweet potatoes in wedges. Heat the oil in  pan. Season the sweet potato wedges with salt and fry until done. Drain on paper towels and serve with meal as side dish.

Final Assessment: Very good, traditional and simple fare. The fried sweet potatoes were delicious.

Ireland - Irish Oatmeal Glazed Maple-Pecan Scones

Officially, I haven't reached the letter "I" countries yet, but seeing as it's fall, I'm 1/2 Irish it seemed only fitting to post this recipe for some of the best scones I've ever made - and I have made many. A big shout-out to  Cook's Illustrated and Ezrapoundcake for this wonderful recipe which I have adapted just slightly.

This old wooden bowl and chopper has been in my family since I can remember. It works as well or better than any fancy chopping machine I've ever tried. And, it's beautiful to look at and comforting to hold. 

Toasted pecans and steal cut Irish Oatmeal - a lovely combination that smells and tastes like fall.

This recipe calls for combining the flour and butter in a food processor - however, if you don't have one, use 2 knives or a pastry blender to cut the butter into the flour until it resembles coarse meal. No fancy equipment needed!

 The ying and the yang of flour, butter, steal cut oats and toasted pecans - a religion all its own

Handling as little as possible, pat out the dough to a 7-inch circle and cut into 8 wedges

Brush the scones with glaze, being careful not to soak them, then sprinkle with cinnamon for added color and flavor

 Right out of the oven - ahhhhh- cool completely before icing

Drizzle the icing over the scones. I used a pastry bag so I'd have more control over pipping the icing, but a spoon will do just as nicely if you don't want all the fuss.

Irish Oatmeal Glazed Maple-Pecan Scones

1 1/2 cups good quality rolled oats
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. unsalted butter, cold, cut into 1/4-inch cubes
1-2 tsp. cinnamon

Glaze
3 Tbsp. maple syrup
1/2 cup confectioner's sugar

1. Adjust oven rack to the middle position and heat the over to 375F. Spread the oats and pecans evenly on a baking sheet and toast them until they are fragrant and lightly browned - about 7-9 minutes; cool on a wire rack. Increase the oven temperature to 450F. Line a second baking sheet with parchment paper. When the oats and pecans are cool, measure out 2 tablespoons (for dusting the work surface) and set aside.

2. Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.

3. Place the flour, baking powder and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.

4. Transfer the mixture to a medium bowl; stir in the cooled oats and pecans.Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass. Do not over-handle.

5. Dust work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1-inch thick.

6. Using a long sharp knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces wit the reserved milk and egg mixture, then sprinkle scones with cinnamon.

7. Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scone to a wire rack and cool to room temperature, about 20 minutes.

8. When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner's sugar in a small bowl until combined; drizzle the glaze over the scones.

Final Assessment: To die for

Day 67 - Guatemala: Pollo Pepian- Spicy Chicken with tomatillo, pumkin and sesame sauce - Up Next, Guinea (AF)

Tomatillos

Pineapple for dessert!

Tonight's Guatemalan meal, is perhaps one of the most interesting I've made thus far. Not because it's complicated - it was easy. Not because it's fancy - it's quite simple fare. And, not because it's the most beautiful dish I've ever prepared. Interesting because the flavors are unusually complex. I felt instantly transported to the beautiful country of Guatemala while enjoying this wonderful dish...more later!


The Central American country of Guatemala's history dates back to at least 12,000 BC. Many people probably know of the Mayan ruins and culture that so captivate our imaginations. It's neighbors include Mexico, Belize, Honduras and El Salvador. Guatemala is also rich in natural resources and boasts a magnificent ecosystem.

Guatemala's cuisine is influenced by Mayan and Spanish cultures and relies heavily on corn, beans, rice and tortillas as staples. Chicken, cilantro, garlic and green onions are also used to season many dishes - how can you go wrong??


The secret to thickening the sauce for this dish is in the corn tortillas which are pureed right along with the vegetables. Not only do they bind the sauce, but they add a distinctive corn flavor that melds beautifully with the tangy citrus of the tomatillos and the heat of the jalapeños. 

Husk tomatillos and simmer till tender with jalapeños, chicken and water
The citrus herb flavor of the tomatillos is superb!

Pepitas - pumpkin seeds

Toasted sesame seeds

Puree everything except chicken - then add shredded chicken and heat

Serve seasoned with cilantro and corn tortillas

The Recipe

Pollo Pepian - Spicy Chicken with Tomatillo, pumpkin and Sesame Sauce

Adapted from a Whole Foods Recipe: www.wholefoodsmarket.com

• 1 pound tomatillos, husked and rinsed
• 8 skineless chicken thighs
• 1 to 2 jalapeños, stemmed and halved lengthwise
• salt and pepper to taste
• 1 Tbsp. extra virgin olive oil
• 1/2 roughly chopped cilantro, plus more for garnish
• 6 green onions, trimmed and roughly chopped
• 3 cloves garlic, roughly chopped
• 1 green bell pepper, cored, seeded and roughly chopped
• 1/ cup pumpkin seeds (pepitas), toasted
• 1/4 cup sesame seeds, toasted
• 2  8-inch corn tortillas, torn into pieces

Put 6 cups water, tomatillos, chicken, jalapeños and salt into large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapeños are tender and chicken is cooked through, about 20 minutes. Drain, reserving broth, and set aside chicken, tomatillos and jalapeños.

Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell peppers and cook until softened and gold brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños (seeded first if you like) and carefully puree until smooth; work in batches, if needed. (Reserve broth for another use).

Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes more. Ladle into bowls, garnish with cilantro and serve.

Final Assessment: Delicious, interesting, simple and unique. Highly recommended!!