Today would have been my husband Michael’s 85th birthday. This day always kicked off the holiday season for our family. Moving from birthday to Thanksgiving to Christmas celebrations and gatherings, Michael relished it all. I planned to bake a cake and savor the memories.
So when close friends invited me to a cozy dinner party last night, not realizing this upcoming date, I volunteered to bring dessert. Dorie Greenspan’s All-in-One Holiday Bundt Cake was a perfect choice. Each moist and tasty slice of goodness combines every imaginable Thanksgiving flavor. Pumpkin. Cranberries. Pecans. Apples. Spice those flavors up a notch with cinnamon, nutmeg and ginger. Add a drop, dollop and drizzle of maple syrup icing. You’ve got spectacular.
Once again, friends and food turned a bumpy day into happy. Fred and Cathy, who are also my neighbors and go-to hangout, are always the perfect hosts. Realizing it would have been #85, Fred pulled out some very special Bubbly to begin the evening. Cathy is a phenomenal cook and treated us to Sweet Potato Curry Bisque, Braised Lamb Shanks garnished with Gremolata, Mashed Potatoes with Fennel and Roasted Brussel Sprouts doused with Cognac. Fred served delicious French wines that he had carried home from their recent trip to Paris. Amazing cannot describe this meal.
Once again, Dorie lifted up my baking talents to create the perfect finale. Here’s the recipe for All-In-One Holiday Bundt Cake. Perfect for your table anytime during the upcoming holiday season.
All-In-One- Holiday Bundt Cake
by Dorie Greenspan, Baking, From my home to yours
Makes 12 servings
Ingredients:
2 cups all-purpose flour
2 large eggs, at room temperature
2 teaspoons baking powder
1 teaspoon pure vanilla extract ( I substituted with 2 teaspoons of Licor 43)
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 cup pecans, coarsely chopped
1 cup sugar
Confectioners’ sugar, for dusting
1/2 cup (packed) light brown sugar
Preparation: Center a rack in the oven and preheat the oven to 350 degrees F.Butter a 9- to 10-inch (12-cup) Bundt pan. (If you’ve got a silicone Bundt pan, there’s no need to butter it.) Don’t place the pan on a baking sheet — you want the oven’s heat to circulate freely through the Bundt’s inner tube.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you’re using it (not the grated ginger).
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you’re using it — don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.
Bake for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.
Just before bringing the cake to the table, dust it with confectioners’ sugar.
Serving: Because of the apples, cranberries and nuts, this cake doesn’t lend itself to being cut into dainty slices — and that’s just as well: you really want to get a mouthful, the better to appreciate the cake’s many flavors. It needs no embellishments if you’re serving it as an afternoon treat, but it is nice with softly whipped cream or a scoop of ice cream. For brunch, toast the cake lightly and spread it with a little salted butter and/or a slick of pure maple syrup. Or, drizzle Maple Syrup Icing over the top and garnish with chopped pecans.
Storing: Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting; or freeze for up to 2 months.
MAPLE SYRUP ICING: To make a maple-flavored icing for the cake, sift 6 tablespoons confectioners’ sugar into a bowl. Stir in 2 tablespoons maple syrup. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon — you might need another 1/2 tablespoon syrup to get the right consistency. Put the cooled cake on a sheet of wax paper and drizzle the icing from the tip of the spoon over it. Let the icing set for a few minutes before serving.
Notes: Since my bundt pan is 10-cups rather than 12, I had more filling than needed. Don’t overload your bundt pan. When I make this again, I would make my icing a bit thicker. In my opinion, the cake needs the sweetness of the icing.
From the get-go, when Chestnut-Pear Soup was chosen to be the November 15th French Fridays with Dorie recipe, I put myself in the not-going-to-happen column. This soup, to my thinking, was a bubble off.
But having taken the pledge to not be a doubting Dorista, I finally sourced a 16-ounce jar of chestnuts ($26.31 at Aspen’s Butcher Block), picked up two ripe juicy pears, onions, leeks and celery and pulled out my Dutch oven. Within an hour, I sampled a most delicious and complex winter soup. Because I prefer my cold weather soups a tad chunky, I cut my broth (chicken or veggie) by 2 cups. Your choice.
For a cold winter’s day, I’m smitten with Chestnut-Pear Soup.
Chestnut-Pear soup now hangs out with Marie-Hélène’s Apple Cake and Moules Marinière as my top three fave recipes in Dorie’s Around My French Table Cookbook. A tip, serve it steaming hot.
For a light dessert, I served Compote de Pommes Two Ways with Greek yogurt.
Since I was traveling last week, I made but wasn’t able to post Compote de Pommes Two Ways. In the Midwest we always called this applesauce, something my mother made and my daughter and I still often make during the fall/winter seasons. The French cook their compote longer and tweak our Iowa-version by adding brown sugar, vanilla, and…….. butter. Adding anchovies to pot roast is one thing but butter to applesauce? Not so sure. It was tasty, however, and even better when mixed with Greek yogurt.
No post last week because my friend, Donna Grauer, joined me on a 2500-mile odyssey to visit three presidential libraries for an ongoing research project of mine. Our destinations were Abilene (Eisenhower), Independence (Truman) and Little Rock (Clinton). Since Donna is from Little Rock and still has family there, I asked her to join me. Occasionally I have lightbulb moments and including Ms. Little Rock on this trip was just that.
Day One: WE CAN DO IT. Leaving cold, snowy Colorado and headed 650 miles to Abilene, Kansas.
First, it’s important to know that Donna is an accountant (now retired) who worked for a huge Houston-based real estate firm that developed one of our local ski areas. That translates to her being organized, thorough, meticulous and, well, just accounting-ish-like. And, that translates to this entire trip being laid out on a spread sheet. (I am not kidding.)
Day Two: I Like Ike. We toured the tiny house where Ike and his 3 other brothers were raised.
Although AAA mapped our trip, Donna used Mapquest to calculate our daily mileage needs for programming my car’s Garmin GPS. She researched and booked Bed&Breakfast lodgings and also put together an invaluable trip notebook. We each bookmarked not-to-be-missed restaurants. Prior to leaving, I read McCullough’s tome on Truman while she read Jean Edward Smith’s book on Ike. We brought along CD’s on Clinton, Churchill and World War II – enough material for 2,500 miles.
Day Three: Give ‘Em Hell, Harry. A life-sized Harry Truman at his most impressive library.
Since our itinerary was ambitious and with safety in mind, this trip needed to work like clockwork. We not only spent a day each in three incredible libraries but also savored our side trip to Alice Walton’s Crystal Bridges Museum of American Art. Donna graduated from Little Rock High so she guided me through that school’s civil rights history and the monuments honoring it.
Day Four: A Cultural Side Trip. Alice Walton’s new Crystal Bridges Museum of American Art in Bentonville, Arkansas.
Donna and I got up early to hike the beautiful Art Trails at the Museum before it officially opened. The museum is free with no admission charges at all.
As these pictures demonstrate, it was a week’s journey through the histories of two world wars, two centuries of American art and the civil rights movement. Even Donna and I were amazed we could make it happen. Since she and I are all about fun and laughter, it was also hilarious at times. What I continue to believe is these presidential libraries are indeed the uncrowned, ignored jewels of our country’s memories. I also realized there is still much for me to see and learn about this country, even in the plains of Kansas, Missouri and Arkansas.
Day Five: DG’s Home Town. The very impressive Clinton Library.
A somber stop at the State Capital to honor the Little Rock Nine.
Even more so by Dorie’s explanation, “In France, a roast chicken is a beloved staple — the most traditional dish for Sunday lunch. Yet the country’s little secret is that often home cooks don’t even roast the birds themselves: they buy them hot off the butcher’s rotisserie.”
This is when I became super excited. What Dorie was asking us to do, I thought, was to scout out the best tasting rotisserie chicken available. A slam dunk for me since my local Whole Foods features a free-range, vegetarian fed, all natural rotisserie chicken for $8.99. On Wednesday, it’s on sale. Save two dollars. Cluck. Cluck.
“Life is the art of drawing sufficient conclusions from insufficient premises.” Samuel Butler
“Still,” Dorie continued, “I’ve never met a French cook who can’t roast a chicken.”
This time Mr. Butler got it wrong. Not only were we going to roast our own chicken this week, Dorie had decided the best method and the one we would use was concocted by France’s greatest living chef, Joël Robuchon. My last encounter with Chef Robuchon was in February when I sat at the counter of his dazzling Las Vegas diner, L’Atelier. Since that evening of fine dining cost me $473.48, I knew I could wave au revoir to the $6.99 WF’s roast chicken. (Yes, I am currently hyperventilating again as I write this paragraph.)
My last encounter with Joël Robochon, France’s greatest living chef …………
However, a chubby roast chicken provided a perfect meals-with-protein schedule for this busy Halloween week, one that included baking two more Marie-Hélène Apple Cakes for dinners with friends and a double batch of This Skinny Chick Can Bake’s White Chocolate Monster Munch for all the ghouls, goblins and ghosts who work here at The Gant. (Thank you, Liz Berg.)
A delicious way to end a lovely dinner – with Marie Hélène’s Apple Cake
White Chocolate Monster Munch – (in the spirit of full disclosure, this snack is very additive)
Halloween means doubling down on the White Chocolate Monster Munch snack recipe for the staff at The Gant (where I live).
The trick to a remarkably moist chick, according to Dorie, is to put it through some, well, let’s call ’em yoga positions during its 60 minutes, 450 degree roasting period. While, admittedly, there are indignities done to the chicken throughout this process, remember that this bird is not alive to realize it. It’s suffering has already happened.
Yoga Position One – Warrior Pose
First, lay the chicken on its side for 25 minutes. Then, turn the bird over on its other side for another 25 minutes. For the final 10 minutes, flip it on its back to roast breast side up. Now are you ready for the headstand? Transfer the chicken breast side down to the platter and lift the chicken’s tail in the air! Cover with foil and let the exhausted bird stand on its head (so to speak) for another 10 minutes.
Yoga Position Three – Modified Corpse Pose
Yoga Position Four – Downward Facing Dog
The result, my friends, is a superb, delicious and remarkably moist roast chicken. For added flavor, all I did prior to roasting was to shake some salt, pepper and Pensey’s Ruth Ann’s Muskego Ave. Chicken & Fish Seasoning on the little guy. I also slipped some garlic butter and thyme leaves under the skin, pressing and pushing gently to coat the breast meat. Here’s the recipe.
For all of us belonging to French Fridays with Dorie and Tuesdays withDorie: Baking with Julie, this is a very special day and opportunity to raise our whisks in celebration of our leader. Today, October 24th, is Dorie Greenspan’s birthday. We are honoring you, dear Dorie, with good wishes and baking efforts and love………..
First, Our Birthday Beauty Makeover
Mary & Dorie, Au Naturel, International Food Bloggers Conference in Seattle
Recently, at the IFBC in Seattle, many FFWD participants were able to meet you, Dorie. Knowing we each dreamed of a photo op to mark the occasion you were ever the good sport and didn’t disappoint. After posting our picture on my blog, Lights on Bright no Brakes, my good friend, artist Dale Hollinger (KarlHollinger), decided a beauty makeover would be a giggle. Since my birthday was October 22 and yours, two days later, Dale got busy and sent us her gift. You and Michael [Dorie’s husband] and I were amazed by the power of rouge, lipstick and airbrushing. We thank you, Dale, for a vision of “us” we never had.
A Birthday Bash and Two Cakes
When my friends discovered your birthday was also this week, Dorie, they included you in my October 22nd celebration. Happy Birthday and a healthy year ahead from (l to r) DonnaDeux (the two Donnas), Charlotte, Bernie, Kathy, Fred and me with Stephen and Michael, behind the lens. All of them have shared many FFWD recipes with me and consider you part of “the” family!
While I will write about my delicious and unique birthday dinner in another post, I did want to show you our birthday cakes. The blonder Donna made me a classic Hummingbird Cake using the same recipe that renown Chef Art Smith made for Oprah’s 50th Birthday Bash. It was a moist, amazing banana cake with a tropical pineapple twist and delicious cream cheese frosting. I’m a Birder. It was the perfect choice.
For you, I made the Classic Banana Bundt Cake from your cookbook, “Baking, From my Home to Yours”. To my eyes (and, I hope, to yours), this little beauty is a thing of wonder and amazement. Dorie, this is the first baking success I’ve had since returning to Aspen and 8,200‘ altitude. Although I haven’t yetmade a cut,I just know it’s as ‘dense, moist and extremely banana-y‘ as you describe it to be.
From a loyal member of your flock, Dorie, I wish you a wonderful and happy day and a year ahead filled with good health, continued professional successes, and making more joyful memories with friends and family. To see the birthday greetings of other colleagues who also cook-the-books, go to our French Friday with Dorie and Tuesdays with Dorie:Baking with Julia links.
This week’s French Fridays with Dorie recipe is Caramel-Almond Custard Tart, a delightfully delicious dessert and a classic. To be honest, it was by-the-book-classic until Dorie lessened the sugar, carmelized the custard pudding and added one cup of lightly-toasted sliced almonds to intensify the flavor.
Although not terribly difficult to toss together, my caramelization process suffered in color. I tend to blame my high-altitude adjustments. Or, non-adjustments. Moving from Nevada’s 2,181’ altitude to Aspen’s 7,890’ has further damaged my fragile baking ego. (Not yet discussing last week’s bruising cookie fail.)
This particular pastry concoction is not ready-for-prime-time at my dinner table. However, my Dorista colleagues give it an enthusiastic toques up so check out their tastier versions here.
The beautiful Clark’s Nutcracker ……..birds.audubon.org
While I am still struggling with altitude adjustments, let’s chat about someone who isn’t. Today’s Post honors the Clark’s Nutcracker. This full-time resident flies high (and, nosily with its throaty squawks) despite oxygen deprivation, weather and predator aggravation. Discovered by you-know-who during the 1804-1806 Lewis & Clark Expedition, it has nested in the mountains over two million years. Survival longevity is just a minor phenom about this incredible creature.
This week, besides the Caramel-Almond Custard Tart, I also prepared a presentation for my nature-study group about our forty or so non-migratory birds who survive our winters and live to chirp about it. The Clark’s is my favorite.
This nutcracker is all about cache-and-carry with a diet of pine nuts** being its primary source of survival during our challenging frigid months. Each fall this 4.6 oz. bird removes seeds from fallen pine cones, not rendered easily, to bury in the ground. By the first heavy snowfall, each bird may have concealed 98,000 seeds in 30,000 caches.
The extraordinary Clark’s Nutcracker…..nextdoornature.org
Are you kidding me?
Nutcrackers have a unique sublingual pouch, an opening in the floor of the mouth beneath it’s tongue. They can cram more than eighty pine nuts (seeds) into their pouch before flying nearby or miles away to a cache site. One-by-one they bring up each seed and bury it about an inch beneath the ground, one seed or fifteen to a cache.
Wait, there’s more.
Where can I cache my seeds? birdingisfun.com Robert Mortensen
What’s hidden must be found and these birds rely solely on their long-term memory to retrieve each high-energy morsel. Despite the snows which alter the landscape, they appear to triangulate, remembering boulders, tree, stumps and logs as markers. Each year they recover about half their seeds, leaving the others to germinate and propagate future forests.
When hiking this fall, it’s rather exhausting to watch the frenetic pace of the Clark’s and others – jays, woodpeckers, chickadees – as they fortify their bodies and their food supply chains to weather the coming months. I’m reminded that many of nature’s critters residing in the northern hemisphere are also making preparations in their own particular and unique manner.
Loyal readers, this seemed an ideal opportunity to salute these creatures, great and small, who enrich our lives and bring us pleasure. Thank you for sharing this blog post with me.
** A nut is a seed but not all seeds are not. In this Post the terms are used interchangeably.
Thanks to Wild at Heart by Janis Lindsey Huggins and Made for Each Other by Ronald M. Lanner for teaching me about the Clark’s Nutcracker
