Thanksgiving dessert!: Citrus pound cake with cranberry syrup

(from Real Simple, Nov 2006)

hands-on time: 20 min
total time: 1 hr 45 min
serves 8 to 12

4 large eggs
1/2 tsp vanilla extract
1 tsp grated orange zest
1 tsp grated lemon zest
2 sticks unsalted butter, at room temperature, plus more for pan
2 1/4 c granulated sugar, separated
1/2 tsp kosher salt
2 c all-purpose flour
2 c fresh or frozen cranberries
1/2 c orange juice
2 Tbsp orange liqueur (optional)

Heat oven to 325 degrees F. Butter a 9-by-5 inch loaf pan. In a small bowl, whisk together the eggs, vanilla and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 min. Slowly add the egg mixture. Beat for 3 min. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 min; cake is done when an inserted toothpick comes out clean. Transfer pan to a wire rack to cool for 10 min. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. (This can be made up to 24 hrs ahead of time. Cover after the cake has cooled and serve at room temperature.)

For the syrup: In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 min. Reduce heat to medium-low and simmer for 5 min. Strain the syrup into a bowl and stir in the liqueur (if using). (The syrup can be made and set aside for up to 4 hrs.)

Slice the cake and serve with the warm syrup.

Comments: This pound cake is WONDERFUL! (The batter, I should warn you, is dangerously wonderful. You may need to ask for supervision while making this, so that half the batter doesn't somehow disapper into your belly.) The family members with whom I shared it evidently thought that it was wonderful as well, and I didn't even have the sauce to complement it. I'll be making this (with the sauce, this time) on Thanksgiving: It is easy, delicious and provides a nice alternative to pie. (No fear: I will be making a pie, too.)

Hungry?

I've got a couple ideas for future posts. What would y'all like to see next? Meatballs with the best rice? Or foccaccia bread with pasta, tomato sauce and sauteed veggies? Either way, I promise that these are TASTY, which is the most important thing that food can be.

Chewy Cocoa Brownies

This recipe is a gift -- yes, a gift! -- from Christine. Christine and I had a brownie and cookie party a few weeks back, and Christine was nice enough to leave some behind for us. I found these brownies to be especially tasty after one or two days. If you can resist them for that long...!

1 2/3 c sugar
3/4 c butter, melted
2 Tbsp water
2 large eggs
2 tsp vanilla extract
1 1/3 c all-purpose flour
3/4 c baking cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 c chopped nuts (optional)

350 degree oven. Greased 13x9 pan.
Combine sugar, butter and water in large bowl. Stir in eggs and vanilla.
Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts.
Spread into pan. Bake for 18-25 mintues.

We're back!!

After a long hiatus following only a couple posts, I am trying to revive ol' Kuchenspiel. Feel free to send any recipes that you'd like to share; also feel free to nag me if nothing has been posted for a while. Sometimes I need a little encouragement (i.e. a good swift kick to the tush). Any vegan or fish-based recipes are especially welcome this time of year, as the Orthodox Church begins the Nativity Fast leading up to Christmas. Meat- and dairy-free creativity is always welcome, though I certainly won't turn down any meat-and-dairy dishes just because it is November!

Enjoy the latest recipes I've posted below, and I hope to hear from you (yes, YOU) soon!

Laura

Broccoli cous cous: So easy!

15, maybe 20 minutes, start to finish

1 1/2 cups water, salted if desired
1 tsp olive oil

2 - 3 cups chopped broccoli

1 cup cous cous
pine nuts, if desired
lemon wedges, if desired

Combine water, olive oil and broccoli in medium saucepan. Bring to a boil at high heat; when water boils, reduce to medium heat and boil for 3-4 minutes, until broccoli is slightly tender. After the 3-4 minutes have passed, remove from heat and stir in cous cous (and pine nuts if using), then cover and let set 5 minutes. Fluff with fork and squeeze some lemon over this to serve. Easy, fast, delicious and nutritious... the perfect side dish?

Lime-Cilantro marinade/topping

(From Parents magazine, but I sure can't remember which issue.)

Whisk together 2 Tbsp each seasoned rice vinegar, lime juice, and soy sauce with 1 Tbsp chooped cilantro and 1 tsp grated ginger. Whisk in 1/3 cup canola oil. Makes 2/3 cup.

For 12 or fewer ounces of meat, reduce recipe by half.

The recipe says to use this with fish or pork. I haven't tried it with pork yet, but I have put it on salmon a few times and it is so tasty. Just pour over salmon prior to baking at 400 degrees for 20-25 minutes (salmon is done when it flakes when pressed with a fork, evidently).

You can also bake or grill your salmon as desired and top with this after. That way the cilantro isn't all wilted. However, letting the salmon bake in this really helps the fish absorb the flavors from the lime.

I've also omitted the ginger a couple times, as I don't typically have ginger just laying around the kitchen. The ginger makes it even tastier, but is by no means necessary.

If I haven't made it clear how tasty this is, let me share this anecdote: I made this recently for a friend who had gotten food poisoning from salmon years ago (I didn't know!) and so only ate a couple bites of salmon off of others plates; she couldn't stand to eat a whole fillet herself. She liked it so much that she asked for the recipe and in doing so inspired me to revive Kuchenspiel. Thanks, Lexie!

Fastest Meatballs Ever or "Phat Meatballs"

(adapted from The Kitchenless Cookbook, by Suanne Beverly, and submitted and reviewed by Patty. Thanks for the submission, Patty!)

1/2 pound ground beef
2 Tablespoons bread crumbs
2 Tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon ground ginger (or 1/4 t ginger and 1/4 t onion powder)

Mix ingredients with your hands and shape into 1-inch round balls. Place meatballs evenly around a pie plate or other plate. Cover with a paper towel and Microcook on HIGH for 6 minutes. Makes good appetizers (serve with toothpicks) or serve over rice or noodles.

Notes: Cookbook claims this makes its own "sauce" but I haven't really had that happen. Maybe my ground beef is too lean. I usually double the recipe and cook it for 10 to 12 minutes (cut into one to check it).

If you use all ground ginger, these end up tasting sort of Asian. If you want a more traditional American flavor, substitute some onion and/or garlic powder. I do like the soy sauce, either way. With this recipe, I (almost) never feel the need to buy frozen meatballs. :)