As 2011 comes to a close, once again, I am amazed at how fast time goes by. 2011 was a fantastic year full of adventure and good times. I was lucky enough to have the opportunity to travel to Bogota, Colombia in the beginning of […]
Month: December 2011
Christmas dinner this year blew my socks off! We spent the day making tamales from scratch and used this mole recipe. Dinner may have taken almost the entire day to cook and assemble, but it was so worth it.
Here’s a few of the essential ingredients. We modified the recipe by adding and substituting ingredients as necessary. This recipe is involved, to say the least, but as long as you have all ingredients measured out and all mise en place ready, things will go smoothly.
Mid way through, you end up with 4 purees. I don’t have a blender, so I used a mason jar and immersion blender to puree everything and it all worked out fine.
After the mole is made, get all of your filling ingredients together (masa not shown here) and start assembling the tamales.
Hours later, it’s finally time to indulge and celebrate an awesome dinner and a very Merry Christmas! Cheers!
No doubt things are busy this time of year. No doubt you’re probably stressed out of your mind with work, shopping, mailing, and getting ready for the holidays. Maybe you still need to put up your Christmas lights, send out cards, buy last minute gifts, or get a tree??? Oh well. You can’t do it all and have it all perfect. You can, however, whip up this delicious pumpkin spiced cake in 1 hour or less. Yep. It’s true. And, while it’s baking, your house will smell toasty and sweet.
Pumpkin and Walnut Spiced Bundt Cake
recipe from The Cake Bible
Pumpkin Walnut Spiced Cake:
1 1/4 c sifted cake flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 c coarsely chopped toasted walnuts
2 large eggs
3/4 c firmly packed light brown sugar
3 oz safflower oil
2 T walnut oil
1 c fresh or canned unsweetened pumpkin puree
Preheat oven to 350 degrees
In a small bowl combine the flour, baking soda, spices, and walnuts and whisk to blend.
In a large bowl, beat the eggs, sugar, and oils for 2-3 minutes, or until smooth. Add the flour mixture and beat until completely moistened.
Scrape the batter into the prepared pan and bake 30-35 minutes until a toothpick inserted into the thickest part of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes and then unmold onto the rack.
Chocolate Walnut Glaze:
1 oz bittersweet chocolate
1 oz milk chocolate
1 T walnut oil
Chop the chocolates, add the oil, and melt in a double boiler. Make sure the water is simmering, not boiling and should not touch the bottom of the bowl that holds the chocolate.
Drizzle the melted chocolate over the completely cooled, unmolded bundt cake.
Cold weeknights often call for a piping hot bowl of soup or ramen. These kinds of weeknights do not call for prepping stock from scratch and hours spent in the kitchen. On these nights, I’m looking for a quick and easy alternative, preferably one that does not involve a trip to the market. It’s time to scrounge through the pantry and gather up some stuff that would be tasty together. Mission accomplished! I gathered all of the above plus some dried crushed pepper and chili oil and we had a deliciously simple and fast dinner.