Gramercy Tavern Gingerbread with Pear Caramel Ice Cream

As is our regular tradition, I had my in-laws over for dinner to celebrate my mother-in-law's birthday. When developing the menu, I knew I wanted dessert to be the star of the show. I also didn't want to do a regular frosted cake. When visiting my mother-in-law one day she was discussing a dessert we were having and noted how much she liked ginger and particularly gingerbread. I immediately remembered seeing this gingerbread cake on the Smitten Kitchen's blog. I wanted to make the cake a bit more special since it was for a birthday, so I decided to make a homemade ice cream to pair with it. I found a recipe for pear caramel ice cream in The Perfect Scoop, and I knew it would be a perfect match. This dessert was definitely a show stopper and I loved that it was casual yet elegant at the same time. It also didn't take that much work to prepare, another bonus! The gingerbread cake has an amazing depth of flavor and was incredibly moist inside. This cake is so versatile, you could serve it with a ginger whipped cream, sauteed pears or apples, a homemade caramel sauce. The possibilities are endless. The ice cream definitely put this dessert over the top. The sweetness and flavors of the pears definitely played prominently in this dessert and the caramel lent slight undertones to the ice cream but was not overwhelming. I think this is my favorite flavor so far out of this book, although they have all been very good. I also think this dessert is the perfect pairing for my favorite chili recipe! Now, if I could only get a good snow day to match these two together!

Previous Recipes from the Smitten Kitchen:
Blueberry Pancakes

Previous Recipes from the Perfect Scoop:
Raspberry Swirl Ice Cream

Gramercy Tavern's Gingerbread

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Accompaniment: Unsweetened whipped cream

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. (I sprayed my pan very generously with cooking spray and had no problems with it sticking).

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer.

Source: The Smitten Kitchen

Pear Caramel Ice Cream

• 3 medium-sized ripe pears, peeled and cored
• 3/4 c. + 2 tablespoons sugar
• 2 cups heavy cream
• 1/8 teaspooon coarse salt
• a few drops of fresh lemon juice

1. Dice the pears into 1/4-inch pieces.
2. Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula until melted.
   
3. When the sugar is a deep amber, stir in the pears. The caramel will seize, that's ok. Continue cooking and stirring occasionally for ten minutes. The sugar will have dissolved.
4. Remove from the heat and stir in 1/2 cup of the cream, then mix in the rest of the cream, salt, and lemon juice.
5. Cool to room temp, puree until smooth, press through a strainer.
6. Chill according to your ice-cream maker manufacturer's instructions.

Source: The Perfect Scoop by Dave Lebovitz, Ten Speed Press, May 2007.

Slow Cooker Chili Chicken Tacos

I'm trying to use my slow cooker more these days and decided to try this recipe from the October 2008 issue of Everyday Foods. I think this recipe is a jazzed up version of the ever popular slow cooker salsa chicken recipe. I made the recipe as follows below. It does have a bit of a kick, it wasn't too much for me though and I usually don't go much hotter than mild salsa. I thought the taco toppings tempered the heat. I used chicken breasts since I'm not a fan of chicken thighs. I decided to cook mine 8 hours on low. At about 6 hours the meat was fully cooked. I fear if I had it go longer it would have been dried up. So definitely be careful about the cooking time. There isn't that much liquid in this recipe. I was also very excited to find taco shells made with organic corn meal. They were much better than the typical grocery store brand taco shells. Serve these with some Mexican rice and you have a pretty good meal with minimal effort. Also, don't forget the limes, they add a nice punch of flavor.

Slow Cooker Chili Chicken Tacos

Serves 4

• 2 pounds boneless, skinless chicken thighs (about 6) (I used chicken breasts)
  
• 4 garlic cloves, thinly sliced
• 1/2 cup prepared tomato salsa, plus more for serving (optional)
• 1 to 2 tablespoons chopped canned chipotle chiles in adobo
• 1 tablespoon chili powder
• Coarse salt and ground pepper
• 8 hard corn taco shells
• Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

Source: Everyday Food, October 2008.

Whole Wheat Bread with Wheat Germ and Rye

I really love baking bread. I think its fun to watch the whole process of the bread rising and to work with the dough and in the end have a wonderful finished product that I created. I found this recipe over at Annie's Eats and was inspired to make it from her beautiful picture. I also needed to start using up the rye flour that is accumulating in my pantry. Somehow I have two bags and I'm not sure why! The great thing about making your own bread at home is you can really control all of the ingredients and it just tastes better! We loved this recipe. This one is a keeper and one I know I will make again many times. The outside of this bread has a perfect crust and the inside has a nice hearty taste. I can't wait to enjoy a sandwich on this bread! An added bonus, this recipe makes two loaves so you can use one and freeze one for later. I got so excited about this idea, that I sliced up the second loaf and put it in the freezer before it was photographed! Toddlers will influence your brain that way! The picture above is from the loaf we ate with dinner last night. This loaf didn't quite get the rise that the other one did. It was made in my Calphalon loaf pan which is pretty deep. The other made in a regular sized glass loaf pan got a great rise. So be sure to use a smaller pan if you want a taller, sandwich sized loaf. Now, what am I going to make with the rest of the two bags of rye flour, since this recipe only took 1/4 cup? Decisions, Decisions!

Whole-Wheat Bread with Wheat Germ and Rye

Yield: two 9-inch loaves

Ingredients:

2 1/3 cups warm water (about 100°)

1 ½ tbsp. instant yeast

¼ cup honey

4 tbsp. unsalted butter, melted

2 ½ tsp. salt

¼ cup rye flour

½ cup toasted wheat germ

3 cups whole-wheat flour

2 ¾ cups unbleached all-purpose flour

Directions:

In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula. Mix in the rye flour, wheat germ, and 1 cup of each of the whole-wheat and all-purpose flours.

Add the remaining whole-wheat and all-purpose flours, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly floured surface. Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.

Place the dough in a very lightly oiled large bowl and cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.

Heat the oven to 375°. Gently press down the dough and divide it into two equal pieces. Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches. With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.

Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205°, 35 to 45 minutes. Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.

Source: Annie's Eats, as adapted from Baking Illustrated.

Barefoot Bloggers-Banana-Sour Cream Pancakes

I was excited about this month's Barefoot Blogger's pick because it gave me a chance to use the new griddle I got for Christmas. I have to admit between the griddle and Ina's delicious recipe, I made some really good pancakes. Another plus, these were actually picture-worthy! The lemon zest in this recipe enhances the flavor of the banana and pancakes nicely. My all time favorite pancake recipe is still this one, however, I would not hesitate to use Ina's recipe again as my go to for banana pancakes. Thanks to Karen of Something Sweet by Karen for a great recipe to kick off 2009! As a side note, I'm a little remiss in that I haven't yet made the Pappa Al Pomodoro from December but I'm hoping to make and post about it very soon.

Banana-Sour Cream Pancakes
Makes 12 Servings

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Source: Ina Garten, Barefoot Contessa Family Style, Clarkson Potter, 2002.

Healthy Banana-Blueberry Muffins

I'm always on the lookout for good recipes that have added nutrients or health benefits. This muffin recipe fits that bill with the inclusion of whole-wheat flour and wheat germ. Wheat germ is a concentrated source of several essential nutrients including Vitamin E, Folate (folic acid), phosphorous, thiamin, zinc and magnesium, as well as essential fatty acids. Its important to properly store wheat germ. Once opened it must be refrigerated or the oils in it will go rancid. I learned this lesson the hard way! I liked these muffin. They are a perfect muffin for breakfast or an afternoon snack. They are not overly sweet but the flavors of the blueberry and banana definitely shine in this recipe.

Past Favorite Muffins:
Quinoa Muffins
Morning Glory Muffins
Spiced Carrot Muffins

Healthy Banana-Blueberry Muffins

• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas (about 1 pound)
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Source: Everyday Food, January/February 2009.

Brown Rice with Andouille, Corn and Red Peppers

We are finally getting organized and into the swing of 2009! This recipe has been in my stack of recipes since having it at my in-laws house several months back. I believe the original recipe came from America's Test Kitchen. Below is the recipe as I have adapted it. Its a great dish for a chilly evening and when paired with a salad makes a complete meal.

Brown Rice with Andouille, Corn and Red Peppers
Serves 4 to 6

1 tablespoon olive oil
6 oz Andouille sausage, cut into 1/ inch pieces (I actually used about 9 oz of Han's All Natural Spicy Chicken Andouille Sausage purchased at Whole Foods)
1 medium onion, finely chopped
1 red bell pepper, finely chopped (I used green)
3 garlic cloves, minced
1 cup low sodium chicken broth
1 1/2 cups long-grain brown rice (I used short grain brown rice)
1 teaspoon table salt
1/2 cup frozen corn, thawed
1/4 cup fresh basil, roughly chopped (I used dried)
1/4 tsp freshly ground black pepper
1 lemon, cut into wedges

1. Adjust oven rack to middle position; preheat oven to 350 degrees. Heat oil and Andouille in Dutch oven over medium heat until Andouille is lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer Andoulle to a paper towel lined plate; set aside. Add onion and cook stirring frequently, until softened and beginning to brown, 2 to 4 minutes. Add red pepper and continue to cook until onion and pepper are well browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute.

2. Add chicken broth and water; cover and bring to a boil. Remove pan from heat, stir in rice, salt and the reserved Andouille sausage. Place double layer of foil over pan and cover with lid. Bake rice for 65 minutes, until tender.

3. Remove pan from oven, uncover and discard foil. Fluff rice with dinner fork. Stir in corn, basil and black pepper; serve passing lemon wedges separately

Best of 2008

As I looked back on 2008 and my blog posts I realized we had a lot of great food in 2008! I tried my best to narrow the list of favorites down, it certainly wasn't easy. There are many recipes in this blog that could easily appear on this list as well! I'm looking forward to many wonderful things in 2009 and creating more delicious food for my friends and family! Happy New Year. Hope yours is happy, healthy and prosperous.

Most Repeated Dish of 2008: Roast Chicken with Potatoes, Lemon and Asparagus

Best of Entertaining 2008:
New Years 2008 (Prime Rib, Sauteed Carrots, Boursin Potatoes)
Italian Grill
Fall Dinner Party

2008 Favorite Dishes:

Jan 2008:
Chicken with Tomatoes and Mushrooms
Baked Pasta with Chicken Sausage

February 2008
Hash Brown Quiche, Ultimate Coffee Cake and
Grapefruit Ginger Spritzers

March 2008
Semolina Bread
Gnocchi with Spinach and Sausage
Rosemary Citrus Scones

April 2008:
Italian Style Pot Roast
Beef and Cheese Manicotti
Chicken Andouille Gumbo
Morning Glory Muffins

May 2008
Layered Cornbread Turkey Salad
Banana Coconut Ice Cream
Herb Baked Eggs

June 2008
Dark Double Chocolate Cookies
Parmesan Chicken
Pasta with Pesto and Peas

July 2008
Slow Cooked Tex Mex Chicken and Beans
Jalapeno Cheddar Cornbread
Lemon Chicken with Croutons
Baked French Toast
Bubby's Meatloaf with Red Pepper Sauce

August 2008
Roasted Cod with Potatoes and Olives
Turkey Burgers
Panzanella
Penne with Sun Dried Tomato Pesto
Penne with Turkey Meatballs
Pesto Cheese Blossom

September 2008
Buttermilk Mashed Potatoes
Root Beer Pulled Pork
Apple Turnovers

October 2008
Italian Baked Chicken and Pastina
Chicken with Cranberry Sauce

November 2008
Chunky Chai Applesauce
Slow Cooked Cajun Red Beans with Andouille Sausage

December 2008
Coq au Vin
Baked Artichoke Squares
Holiday Citrus Punch

Best Desserts of 2008:

Raspberry Creme Brulee

Beatty's Chocolate Cake with Chocolate Sour Cream Frosting

French Coconut Pie

Black Bottom Cupcakes

Pumpkin Granola Grabbers