Pumpkin Cider Bread

Here is another great treat made not only with pumpkin but also apple cider for the perfect autumn food pairing. This easy pumpkin bread taste perfect just as it is moist and spicy or kick the taste up another notch by slathering some cider cream cheese frosting on top. It’s wickedly good!

From by the bay wishing you cider and pumpkin food memories!

Maryann

blog cider pumpkin cake

Pumpkin Cider Bread 

Makes 1 Loaf or 4 mini loaves

Adapted from Gourmet October 1991

Ingredients

  • 1 cup apple cider
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup raisins

Directions

In a saucepan boil the cider until it is reduced to about 1/4 cup, add raisins and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, and the reduced cider. Into the bowl sift together the flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, nutmeg and cloves and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

blog cider pumpkin cake with icing

Cider Cream Cheese Icing

For the icing
1/2 cup apple cider
6 ounces cream cheese, cut into bits and softened
1/2 cup sifted confectioners’ sugar

Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners’ sugar, the reduced cider, and a pinch of salt until the icing is smooth.

Sweet Treats – Best Baking with Pumpkin Recipes

With Halloween less than a week away, I thought this would be a good time to share three of my favorite recipes for making sweet treats with pumpkin! I think you will find it hard to pick a favorite!

From by the bay wishing you sweet pumpkin food memories!

Maryann

blog pumpkin coffee cake

Pumpkin Coffee Cake with Brown Sugar Streusel
Serves 6-8
Ingredients

Streusel Topping

3/4 cup all purpose flour
1/4 cup
granulated sugar

1/2 cup dark brown sugar
1/2 cup chopped walnuts

2 teaspoons cinnamon powder
1/4 teaspoon fine sea salt

6 tablespoons melted unsalted butter

Filling
1/2 cup dark brown sugar
2 teaspoons cinnamon

Cake

8 tablespoons unsalted butter, room temperature

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 eggs
1/2 cup pumpkin puree ( canned)
1/2 cup sour cream
1 1/2 cups all purpose flour
2 teaspoons baking powder

2 teaspoons cinnamon powder
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg

Directions

Preheat oven to 350 degrees F. Butter and flour an 8” square baking pan. ( I find an 8″ square glass baking dish works best). Make the topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and make large chunky crumbs, between 1/4″ to 1/2″ inch depending on preference. Place crumbs onto a parchment lined baking sheet and put into the refrigerator to cool for about 15 minutes. To make filling combine the dark brown sugar and cinnamon in a bowl and set aside.To make cake batter sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a bowl. Use an electric mixer to cream butter and sugars together until fluffy. Add eggs one at a time and beat well. Mix in the flour alternately with the sour cream and pumpkin puree and mix well. Once combined pour half the batter into the prepared baking pan and spread out with a spatula. Sprinkle the filling evenly atop the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter. Sprinkle the streusel topping over the top of the batter. Place in the oven to bake until golden brown and a cake tester comes out clean, when inserted into the center of the cake. This is approximately 50 to 55 minutes. Remove the cake from oven and let cool on cake stand about 20 minutes before removing from pan to serve.

blog pumpkin muf

Pumpkin Cream Cheese Muffins

Makes 12 muffins

Ingredients

For Filling
4 ounces cream cheese
1/4 cup confectioners sugar
1/4 teaspoons vanilla
For Muffins
1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
roasted and salted pumpkin seeds (pepitas) to garnish top of muffins
Directions
In a small bowl mix the cream cheese, confectioner’s sugar and vanilla together. Place on a piece of plastic wrap and shape into a log. Place in the freezer for at least one hour. Preheat oven to 375 degrees F. Use a 12 cup muffin tray and line each cup with a paper baking cup, preferably unbleached. In a medium size bowl add the ingredients for the batter except the pumpkin seeds. Mix well. Fill each cup about 3/4 full. Remove the cream cheese from the freezer and cut into 12 rounds or pieces about 2 teaspoons each. Place the cream cheese into the batter, it should be level with the batter and showing the cream cheese in the center. Top each muffin with 5 ot 6 pumpkin seeds. Place in the oven and bake for 20 to 25 minutes until a tester
comes our clean from the batter part of the muffin, don’t use the tester in the cream cheese. Remove from oven and let cool 5 minutes before removing from the muffin tray. Serve warm, cold or at room temperature.
blog pumpkin muffins

Pumpkin Muffins

Makes 12 muffins

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions
In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.

Marinated Olives with Orange and Cranberries

Here is an easy recipe to make ordinary olives, extraordinary – bursting with flavor and color!  The combination of orange, cranberries and rosemary is what makes this recipe so delicious and it only takes a few minutes.

From by the bay, wishing you some marinated food memories!

Maryann

blog olives 2

Marinated Olives with Orange and Cranberries

Ingredients

  • 1/2 pound green pitted olives, such as manzanilla
  • 1 shallot, minced
  • 1/4 fresh orange cut into 1 inch pieces, with rind
  • 1 tablespoon fresh orange juice
  • 2 tablespoons olive oil
  • 1/4 cup dried cranberries
  • 1 teaspoon rosemary leaves

Directions

Bring 1 cup water to boil in small sauce pan.  Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

blog olives 1

Curried Butternut Squash Soup

There is nothing like a warming soup during the first cool days of autumn especially one that captures the vibrant colors of fall – like this curried butternut squash soup. It’s so easy to prepare and rich in flavor – with the subtle heat of curry balanced with the smooth, slightly sweet taste of coconut milk. It’s a perfect combination.

From by the bay wishing you squash food memories!

blog curried butternut sq soup

Curried Butternut Squash Soup

Serves 4 – 6 

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 32 ounces butternut squash 1″inch cubes ( peeled and seeded)
  • 3 cloves garlic, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken or vegetable stock
  • 1 (15 ounce) can unsweetened coconut milk
  • 1/4 cup toasted pumpkin seeds
  • chopped chives to garnish

Directions

In a large stock pot melt butter and cook onion and garlic for about 5 minutes. Stir in the curry, salt, and pepper and cook for 5 minutes until onion is soft. Add the stock, coconut milk and butternut squash, bring to a simmer, and cook uncovered for 20 minutes or until squash is tender. Use an immersion blender or food processor to puree. Season with salt and pepper. Serve the soup hot, garnishing each serving with pumpkin seeds and chives.

Lemon Pound Cake

One of my grandmother’s favorite recipes  was this delicious pound cake.  My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!

From by the bay, wishing you light pound cake food memories!

Maryann

blog pound cake

Lemon Pound Cake

Ingredient

  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 egga, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon

Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

Grandma’s Plum Dumplings

As I was growing up, there was no finer signal that fall was near than when my grandmother make plum dumplings. The recipe was one my grandmother brought to the United States from her homeland of Gottschee, which long ago was a part of Austria. My grandfather would grow small italian plums and when they were ripe my grandmother would make dumplings which were similar to large gnocchi, filled with the plums and sugar. You would cut open the dumpling to a burst of purple sweet almost jam like filling. It was delicious!!!  Yes, making this dumpling dough sounds a bit daunting , but you can press it into shape easily with your hands and as long as you pick any holes with your fingers you’ll have the same results in taste and perhaps the look is slighlty more rustic, but the taste will still deliver. This is traditionally a dessert but by the bay this is a special dinner. The season for these sweet italian plums are short so celebrate Fall this weekend and enjoy!

From by the bay, wishing you plum bursting food memories!

Maryann

 

blog plum dumpling

 Grandma’s Plum Dumplings

Makes 16 dumplings

Ingredients

  • 4 yukon gold potatoes
  • 2 cups all purpose flour, plus extra to roll
  • 2 eggs
  • 2 tablespoons canola oil
  • 1/4 teaspoon fine sea salt
  • 16 small italian prune plums, or 8 medium size italian prune plums, cut lengthwise, pitted
  • 1/4 cup granulated sugar
  • 1 stick unsalted butter
  • 1 1/2 cups bread crumbs

Directions

Peel and chop potatoes. Place in a medium sauce pan with cold water and 1/8 teaspoon of salt. Bring to a boil and cook until tender. Drain and cool. In a bowl mash potatoes. Measure two cups of mash potatoes and place in large mixing bowl. Add flour and salt and mix well. Add the egg and oil and mix dough to form a ball. Add more flour if the dough is too sticky . Cover with plastic wrap and set aside for 30 minutes.  In the meantime, bring a large stock pot of salted water to a boil. On a lightty floured surface roll out the dough to about a 1/3 of an inch . Cut dough into 16 squares or pat into 16 circles, flour your hands to handle the dough.  Sprinkle the inside of the plums with sugar. Place one plum ( or 1/2 plum if the plums are medium size) to the center of each circle of dough.  Gently bring up corners of the dough to center and pinch edges to seal.  Carefully add dumplings to boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. In a medium sauce pan melt butter  until it starts to foam and then add breadcrumbs and saute until they start to brown. Remove from heat. Gently roll the dumplings in the bread crumbs and place on a serving platter. Sprinkle with extra sugar and serve immediately.

 

 

blog plum dumpling 2

 

For another great dessert using italian plums try Mitzi’s Plum Cake
http://blog.entertainingbythebay.com/2014/05/mitzis-plum-cake/

Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette

 

blog grape salad

Goat Cheese, Concord Grape and Fig Salad with Maple Vinaigrette

 

Serves 4

Ingredients

  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoon maple syrup
  • ½ teaspoon prepared mustard
  • 6 ounces butter lettuce, lightly torn in pieces
  • ¼ cup crumbled goat cheese
  • 4 fresh black mission figs, cut in half lengthwise
  • ¼ cup seedless black grapes, preferably concord
  • 1/4 cup walnuts, coarsely chopped
  • fine sea salt and fresh ground black pepper to taste

Directions
To make dressing combine olive oil, vinegar, maple syrup and mustard all  in a glass jar and shake vigorously. Keep to the side until ready to use. Shake again before pouring onto salad.
To make salad place lettuce, grapes and figs in a bowl and add 1/2 the dressing and gently toss. Add salt and pepper to taste and toss again. Arrange on a serving platter. Sprinkle salad with the goat cheese and walnuts. Drizzle extra dressing on top of the salad and serve.

Broccoli Rabe Pesto with Grilled Shrimp and Bread

This dish highlights the bold flavor of broccoli rabe with it’s nutty and distinctive bitter taste, that is much loved in southern italian cooking. I love broccoli rabe not only for the taste , but also that it’s packed with loads of vitamin C and A as well as potassium, while being low in calories. So this delicious and light dish features an easy pesto , grilled shrimp and bread kicked up with some red chili flakes for a little heat. It’s perfect light, delicious and vibrant colored meal!

From by the bay wishing you a bold broccoli rabe  food memories!

Maryann

 

blog grilled shrimp

Broccoli Rabe Pesto with Grilled Shrimp and Bread

Serves 4 

Ingredients 

  • 1 bunch broccoli rabe, tough lower stems removed
  • 1/2 cup olive oil, plus 3 tablespoons
  • 1/4 cup slice almonds nuts, toasted
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
  • fine grey sea salt
  • fresh ground black pepper
  • 1 pound shrimp peeled and deveined
  • 1 loaf ciabatta bread
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red chili flakes
  • High-quality extra-virgin olive oil, for finishing (optional)

Directions

In a resealable plastic bag add shrimp, 1 tablespoons olive oil, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Let shrimp marinade in refrigerator for 3 to 4 hours.

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.

Drain the broccoli rabe and squeeze out any excess water. Pull out about 1/2 cup of the broccoli rabe, especially the florets and set aside. Place the remaining broccoli rabe  ( approximately 1 cup) in the bowl of a food processor and puree until it is a coarse paste. Add 1/2 cup olive oil, almonds, lemon zest, lemon juice and parmigiano and puree until smooth. Taste and adjust the seasoning salt and pepper to taste. Serve room temperature.

In a small bowl add remaining 2 tablespoons olive oil, minced garlic and red chili flakes and mix. Cut the ciabatta bread length-wise in half and brush the inside with the olive oil mixture.

Prepare grill . Remove shrimp from marinade and cook until the shrimp turns pink, about 1 1/2 minute on each side depending on the heat of the grill. Remove shrimp and place bread on the grill , cut side with olive oil past down and grill until toasted brown. Remove from grill.

To serve dish add shrimp , cover with broccoli rabe pesto and cut bread into slices arranging around the shrimp and pesto. Drizzle with a little olive oil before serving.

 

Note: This could also be make on stove top in a grill pan. Heat a tablespoon of  olive oil to cook shrimp on both sides until pink and then grill bread face down in pan until toasted.

 

Tip: When buying broccoli rabe look for bright green and crisp leaves. Never buy with any yellow leaves.

Moroccan Marinated Lamb Chops

The key ingredient to this marinade is the moroccan spice mixture of ras-el-hanout , a exotic mixture that might include up to 30 ingredients such as  rosebuds, cardamon, cinnamon, nutmeg, allspice, turmeric, coriander, cloves, lavender, ginger, pepper and mace. Obviously, you would want to buy this already prepared. When I first started to cook with this moroccan spice it was hard to find ras-el-hanout but today it’s in many supermarkets and of course readily available on-line.  You can double this marinade and use on leg of lamb as well.  The results are a very flavorful lamb with a minimum of effort.  Enjoy!

From by the bay, wishing you exotic moroccan food memories!

Maryann

blog lambchops

 

Moroccan Marinaded Lamb Chops

Serves 4

Ingredients

  • 12 lamb chops, bone in

for moroccan marinade

  • 1 tablespoon ras-el-hanout
  • 4 tablespoons olive oil
  • 1 lemon, juice and zest
  • 2 cloves garlic, minced
  • 1/4 cup cilantro coarsely chopped

Directions

To make marinade place all marinade ingredients into a food processor and pulse into a paste. Pour marinade into a resealable plastic bag along with lamb chops. Rub paste into chops and keep refrigerated for at least 4 hours .  Bring to room temperature before cooking on grill or in grill pan using a little olive oil a few minutes on each side until done ( depending on thickness and your preference of color).

Serve with greek yogurt or tzatziki sauce – see recipe for tzatziki sauce

http://blog.entertainingbythebay.com/2014/05/greek-mezes/

 

 

 

Food Beat: Kenney Dale Johnson Drummer for Chris Isaak Discovering Local Cuisine on the Road

Sharing an interview from awhile back with Kenney Dale Johnson the fantastic drummer for Chris Issak – thought I would share again since they are currently on tour and not to be missed!

blog beyond the sun

 

Food Beat: Kenney Dale Johnson Drummer for Chris Isaak Discovering Local Cuisine on the Road

By Maryann Kraker

There has been a lot of chatter over the past few months about food as the new rock and roll and chefs as the new rock stars. While I’m not sure we’ll ever see chefs inducted into a food hall of fame, it seems to me that rock stars and musicians are certainly in a position to be experts on food based on their rigorous touring schedules. They have a unique opportunity to explore foods throughout the world.

I had the chance to catch up with Kenney Dale Johnson the other day about food on the road. Kenney is the gifted drummer for Chris Isaak providing a great beat along with backup vocals. He has been playing with Chris for almost 30 years. Over a span that long, we are talking a lot of gigs and travel.

“I’ve been fortunate enough to sample fare from all over the world, it’s pretty cool. I’m very adventurous.”

I asked Kenney if he has a favorite meal discovered while touring and as if to prove his adventurousness, he said, “so many I couldn’t possibly name only one. We go to Australia, Europe, all over the United States, not just the big cities and there is good food everywhere.” Kenney recalled a favorite meal in Paris “we’ve been there a million times,” where he enjoyed trying local specialties such as the sweetbreads and chittlin sausage.

When it comes to food in the United States, Kenney’s favorite is Tex-Mex. In fact, when I asked Kenney what food he misses while on tour, he said, “naturally it’s Mexican food. It’s my favorite. It’s really hard to get good Mexican food east of the Mississippi.” I asked if Kenney ever tried Mexican food in New York and his response was “I wouldn’t be searching in NY.” It might not be Mexican but Kenney does enjoy dining in New York. Two of his favorite restaurants are “Tratorria Dell Arte and Virgil’s Real Barbecue. “

Now barbecue is something Kenney really knows about being from Texas. Kenney’s favorite barbecue is “brisket and ribs.” Kenney spoke about some great barbecue he had on the road such as, “Carolina’s Mustard-based Barbecue Sauce and Blueberry-based Barbecue Sauce in Nashville.” When Kenney is home grilling he is making ribs , mostly wet, although Kenney found a great dry rub that he uses from “Charlie Vergo’s Rendezvous Charcoal Ribs in Memphis.” Kenney “bought a bunch of the rub and uses it to make chicken. That place is a kick in the pants if you ever get to go there.”

Kenney got to recently spend some time in Memphis while recording “Beyond The Sun,” the album recently released by Chris Isaak and the band, as well as their new PBS special “Chris Isaak Live! Beyond The Sun”. The album is a collection of Sun cover songs from the early days of Sun Studio including Elvis Presley’s ”Can’t Help Falling in Love,” Jerry Lee Lewis’s “Great Balls of Fire,” Carl Perkins’ “Dixie Fried” and Johnny Cash’s “Ring of Fire” just to name a few of the 36 songs on the album.

Our conversation moved on to some food trivia questions, for example is there a sandwich named Kenney Dale Johnson, if not what would it be? He confessed he had never really given it any thought, but he does know where he can find his favorite sandwiches. He likes Art’s Delicatessen on Ventura Boulevard in Studio City, CA. “It’s pretty awesome, where every sandwich is a work of art.”

When I asked if Kenney’s photo was hanging in any restaurants, Kenney’s response , “ Now it’s funny when we were making a TV show up in Vancouver there is this really cool place called “The Crab Shack”. I put my picture up there. Michael Buble` is from there and he would see the picture and go what the…. What is this doing in here?”

Well, if you see Kenney’s picture hanging up in a restaurant, you know you are in the right place, this is a guy who really knows good food when he finds it.

 

Here’s a list of the restaurants Kenney’s mentioned:

Trattoria Dell’Arte 900 Seventh Avenue New York, New York

Virgil’s Real Barbecue 152 West 44th Street New York, New York

Charlie Vergo’s Rendezvous Charcoal Ribs 52 S 2nd Street Memphis Tennessee

Art’s Delicatessen Restaurant 12224 Ventura Blvd. Studio City , California

The Crab Shack 2464 Dollarton Highway North Vancouver British Columbia