Ginger Cake with Ginger-Cream Frosting
Cake:
2 1/2 cups flour
2 tsp. ground ginger
2tsp. ground cinnamon
2tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp salt
1cup unsalted butter, room temperature
1/1/4 cups packed golden brown sugar
2 large eggs
1 cup mild flavored molasses
3/4 cup chicory stout, flat, room temperature
Preheat oven to 350 F. Butter and flour two 9 inch round pansSift first 6 ingredients into medium bowl; set aside.Using electric mixer, beat butter and brown sugar in large bowl untillight and fluffy.Add eggs 1 at a time, beating well after each addition.Beat in molasses.Beat in flour mixture alternately with stout in 3 additions each. (mixwill look curdled).Beat until just smooth. Divide batter between prepaared pans; smoothtops.Bake cakes until tester inserted into center comes out clean, about 40minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out ontoracks; cool completely. (Can be made 1 day ahead .Wrap in plastic; let stand at room temperature.)
Frosting:
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
11 ounce can Mandarin Orange Slices, well drained.
Using electric mixer, beat cream and powdered sugar in large bowl until peaks form.Fold in minced crystallized ginger. Place 1 cake layer on platter.Spread 2 cups frosting over top. Top with second cake layer. spreadremaining frosting over top and sides of cake. Arrange orange slices on top. (Can be made 2 hours ahead. Chill. Let stand at roomtemperature 20 minutes before serving.)
Makes 10 servings.
Sunday, January 30, 2011
Lawnmower Caesar Salad
Beer Caesar Salad
Ingredients
1/2 teaspoon (2 mL) garlic, crushed
3 anchovy fillets
1 egg (beaten)
3 ounces (90 mL) lawnmower
2/3 cup (150 mL) olive oil
Salt, pepper
1 head romaine lettuce
croutons
bacon bits
grated Parmesan cheese
Instructions
In a blender, combine garlic and anchovies to create a paste. Add egg (or pasteurized substitute) and beer; blend until smooth. With blender on high speed, slowly add oil. Tip: As dressing thickens, add oil very slowly so as not to break the emulsion. Add salt, pepper to taste, then chill until set. Remove the lettuce leaves from head, rinse and pat dry with paper towels, then tear into-bite sized pieces. In a salad bowl, pour dressing over lettuce and gently fold into lettuce with salad tongs. Sprinkle with croutons, bacon bits and Parmesan cheese to taste, and gently fold into mixture. Serve immediately.
Ingredients
1/2 teaspoon (2 mL) garlic, crushed
3 anchovy fillets
1 egg (beaten)
3 ounces (90 mL) lawnmower
2/3 cup (150 mL) olive oil
Salt, pepper
1 head romaine lettuce
croutons
bacon bits
grated Parmesan cheese
Instructions
In a blender, combine garlic and anchovies to create a paste. Add egg (or pasteurized substitute) and beer; blend until smooth. With blender on high speed, slowly add oil. Tip: As dressing thickens, add oil very slowly so as not to break the emulsion. Add salt, pepper to taste, then chill until set. Remove the lettuce leaves from head, rinse and pat dry with paper towels, then tear into-bite sized pieces. In a salad bowl, pour dressing over lettuce and gently fold into lettuce with salad tongs. Sprinkle with croutons, bacon bits and Parmesan cheese to taste, and gently fold into mixture. Serve immediately.
Namaste Citrus Glazed Salmon
Salmon Steak
4 salmon steaks or 2 lbs. salmon filet
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon minced parsley
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon basil
Combine melted butter and lemon juice. Brush salmon with butter/lemon mixture. Combine Old Bay seasoning, parsley, basil, salt and pepper. Dust over salmon and refrigerate for 1 hour.
namaste Citrus Glaze:
¼ C. butter
½ C. firmly packed brown sugar
3 c. orange juice
½ C. namaste
To prepare glaze: In small saucepan, melt butter. Add brown sugar and stir until blended. Add orange juice concentrate and Namaste reduce til thick.
Preheat broiler. Brush prepared salmon with Namaste Citrus Glaze. Broil 6 inches from heat for 8-10 minutes on each side, brushing often with additional glaze. Salmon is done when it flakes easily with fork.
To serve, pour additional glaze over salmon as a tangy sauce.
4 salmon steaks or 2 lbs. salmon filet
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon minced parsley
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon basil
Combine melted butter and lemon juice. Brush salmon with butter/lemon mixture. Combine Old Bay seasoning, parsley, basil, salt and pepper. Dust over salmon and refrigerate for 1 hour.
namaste Citrus Glaze:
¼ C. butter
½ C. firmly packed brown sugar
3 c. orange juice
½ C. namaste
To prepare glaze: In small saucepan, melt butter. Add brown sugar and stir until blended. Add orange juice concentrate and Namaste reduce til thick.
Preheat broiler. Brush prepared salmon with Namaste Citrus Glaze. Broil 6 inches from heat for 8-10 minutes on each side, brushing often with additional glaze. Salmon is done when it flakes easily with fork.
To serve, pour additional glaze over salmon as a tangy sauce.
Immort Pecan Pie
Immort Pecan Pie
Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.
10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves
Preheat oven to 325 degrees.In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly. Transfer into unbaked pie shell. Garnish top with pecan halves. Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned. Enjoy the rest of the bottle!
Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.
10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves
Preheat oven to 325 degrees.In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly. Transfer into unbaked pie shell. Garnish top with pecan halves. Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned. Enjoy the rest of the bottle!
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