Chestnut Bundt Cake — Naturally Gluten Free and Delicious

Posted on December 4, 2012 | 3 comments

Well, this next recipe isn’t quick or simple, and the featured ingredient, chestnuts, may be seasonal, but turns out they aren’t likely local unless you live in Italy. Not much of an endorsement? Well it turned out to be delicious, gluten-free without trying to be, and to be honest, I just want to remember it so I can make it again! Chestnut recipes are actually not that plentiful on the internet. Dessert chestnut recipes at least.

I kind of stumbled upon this recipe in a round about way. I impulsively picked up a bag of fresh chestnuts at Trader Joe’s, thinking it would be a fun way to get into to the holidays. When I lived in Spain, street venders came out once the weather turned chilly to sell fresh roasted chestnuts. So, last week our house filled with the smell of chestnuts roasting… while I yelled at Baby to stay back from the oven each time I opened it, “HOT!” (She loves to say “hot” now.) From my time in Europe, I also had vague memories of a sweet paste made from chestnuts and set out to make that.

I roasted the chestnuts according to the package. They were okay. I kind of felt like I was eating acorns though. Then I found this video on how to make chestnut puree from fresh chestnuts. After roasting and peeling the chestnuts, you boil 2 cups of them in 2-3 cups of water with 1 cup of sugar and a vanilla bean (I used two vanilla beans.) They boil for 30 minutes and are then pureed with a little orange zest. Mine tasted delicious but it never got super smooth. Perhaps I should have roasted them longer or if I had a better blender, but mine still had a little bit of texture to it. Don’t get me wrong, I still ate quite a bit straight from the spoon. Sugar and vanilla definitely highlight and feature the somewhat bland taste of chestnuts.

I still wanted to do something good enough to share with friends as we were going to a holiday party. I thought the little harder bits of chestnuts would be less than ideal in a creamy dessert, like a Mont Blanc, but good in a cake. I finally found the recipe below deep in a foodie thread and it ended up being delicious… sweet, but not too sweet, and with an excellent crumb. As a bonus, the recipe calls for almond meal instead of flour which was perfect since one of my good friends is gluten intolerant. One thing: learn from my mistakes: I greased my pan but skipped flouring it. I should have “floured” it with almond meal. I also let my cake cool over night in the pan. Uggh, it meant that the cake was really hard to get out. Mine actually fell apart a little. I had to think on my feet and patched it together with a little melted unsweetened chocolate, mixed with half and half and a little sugar. That was probably another happy accident as well!

Chestnut Bundt Cake Recipe

Recipe found in a thread on chow. The original poster said that her “mum uses the French sweetened chestnut puree in tins in the baking section at Wholefoods.”

Whip/beat together
300g/10.5 oz. confectioner’s sugar
400g/14 oz. sweetened chestnut puree (store bought or recipe follows)
200g/7 oz. butter (I used 4 oz.)
7 egg yolks

Add:
300g/ 10.5oz ground almonds
1 good pinch baking powder

Add carefully without overbeating:
7 stiffly beaten egg whites.

Pour into a greased and floured baking tin or bundt mold. Bake for 60-65 minutes at 350F/180C.

Notes:

  1. The poster suggested reducing the butter by half. I was happy with the results from 4 oz. or 1 stick of butter.
  2. To easily make this cake gluten-free, substitute the flour with almond meal when preparing the pan or bundt mold.
  3. You can tell this isn’t an American recipe as the ingredients are listed by weight instead of volume. For a snazzy-looking, reliable, and reasonably priced kitchen scale, try the Escali Arti 15 Pound, 7 Kilogram Digital Scale. (Today the purple one is half off!)

Fresh Chestnut Puree (made from fresh chestnuts)

  • 1 pound of fresh chestnuts
  • 2-3 cups of water (enough to cover the chestnuts)
  • 1 cup of sugar
  • 1-2 vanilla beans
  • zest of one orange
  • (optional) splash of cognac

Step 1: Preheat oven to 425° F. With a very sharp and pointy knife, cut a small “X” into the flattest side of each chestnut. Roast the chestnuts for 20-30 minutes, until the skins start to peel at the “X”. (Note: another option might be to boil the chestnuts.) Once they are cool enough to handle, but before cooling completely, peel off the tough outer shell and brown inner skin.

Step 2: Boil 2 cups of the roasted and peeled chestnuts with enough water to cover them, and 1 cup of sugar. Cut the vanilla bean lengthwise, scrape out the seeds and add the seeds and the bean to the pot. Boil for 30 minutes until the liquid has reduced to a syrup. Remove from the heat and let cool.

Step 3: Remove the vanilla bean and puree the chestnuts and syrup with the orange zest and optional cognac in a food processor or good blender. (I skipped alcohol since I shared a little with Baby.) Add a little more water, as needed.

 

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Bacon Wrapped Turkey Breast Roasted with Vegetables: Two Meals in One Dish

Posted on November 23, 2012 | 4 comments

Did you not get enough turkey yesterday? Or do you have too many leftovers and are looking for tasty ways to use them? This recipe features many of the flavors of Thanksgiving in a one dish meal. And part two of the recipe is a hash — a perfect way to make a second night’s meal, or to use extra Thanksgiving leftovers.

We didn’t cook the whole feast ourselves yesterday but joined a large, extended family gathering. I brought pies. The hosts are great cooks and so gracious that they actually send every guest home with a large to go container of leftovers. Still, I couldn’t wait for the tastes of Thanksgiving last weekend. I also make this recipe with chicken, but the chicken just didn’t look as good in the store as the half split turkey breast. Normally I wrap chicken breast in prosciutto or stuff the turkey with a mix of pancetta and fresh herbs, but this time I had bacon at home. To be perfectly honest, we preferred the taste of the prosciutto over the bacon. Any of them will work for adding moisture and flavor, so use what you like! Similarly, any number of vegetables will work. Use whatever you have on hand. Winter root vegetables are particular well suited to the dish and mushrooms add a lot umami.

Meal One: Turkey Breast Wrapped in Bacon Roasted with Vegetables

  • 1 Tablespoon Olive Oil
  • Vegetables (Sweet Potato, Mushrooms, Fennel, Onion, Garlic, Parsnips, Potato, Bell Pepper, Butternut Squash, Leeks, Carrots etc.)
  • Black Pepper, Cayenne
  • 1 Split Half Turkey Breast, Bone-In (can also use Chicken)
  • Prosciutto or Bacon
  • Fresh Herbs (Sage, Thyme, Rosemary, Parsley, etc.)
  • 1/4 cup of Sherry, Marsala or White Wine

Preheat oven to 400° F. Add oil to a large oven proof skillet, pan, dutch oven or baking dish. Chop the vegetables into chunks (slightly larger than bite-sized as they will shrink down) and add them to the pan. Sprinkle with pepper and cayenne (salt is optional since the bacon/prosciutto is salty). Stir so that all are coated with a little bit of oil, and add a little more oil if needed.

Sprinkle pepper and fresh herbs on the turkey breast. Wrap with slices of prosciutto and bacon so that just the top is covered. Place on top of the vegetables. Toss any extra herbs in with the vegetables. Roast in the oven until the meat reaches an internal temperature of 165° F. (I remove it just before then as I find the temperature continues to rise slightly.) Move the meat to a serving dish. If the veggies need more time, throw them back into the oven. If they are near done, add the sherry, marsala or wine, and stir. Place back in the oven for 3-5 minutes. (This can also be done on top of the stove, if using a skillet or dutch oven.) Using a spatula or wooden spoon, scrape up the caramelized bits, stir and serve.

Notes:

  • If you are using chicken it will be definitely be done before the vegetables. So either cook them alone a little before adding the meat, after, or both.
  • For a nice variation, stuff the turkey with pancetta and herbs instead of wrapping. Make a slice length-wise down the breast and stuff.
  • For a true taste of Thanksgiving, use sage, among other herbs. I try to avoid eating sage while breastfeeding, however, since it can reduce milk production.
  • This is easily a one dish meal, but this time I served it with my favorite green salad of late: baby kale, citrus, fennel and feta.

Meal Two: Turkey, Roast Veggie and Bacon Hash

  • Leftovers from the above dish, or any combination of leftover meat, potatoes and/or veggies
  • 6 or so eggs, beaten

In a large pan heat any fat that has congealed in the leftovers. If needed, add a little oil. Remove the bacon (if any) from the meat and chop finely. Add to the pan. Remove the meat from the bone and cut into bite-sized chunks. Add the meat and vegetables to the pan. Add the eggs. Stir occasionally, like scrambled eggs, until the eggs are done and the other ingredients are heated though. No seasoning is usually needed since the leftovers are seasoned. Can be served with hot sauce and/or ketchup.

What is your favorite way to use leftover turkey?

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Quinoa Stuffed Butternut Squash

Posted on November 19, 2012 | Leave a comment

Quinoa is an all around great for you food. It is an ancient grain, originally the primary nutrition source of the Incas, and has been popular the last 10-15 years–with good reason. It is naturally high protein. Unlike other vegetarian sources of protein, like lentils and other beans, which must be combined with something like rice in order to provide a complete protein, quinoa is one of the few grains that is a complete protein on its own. Although we are not vegetarian, there are many reasons why I try to reduce how often we eat meat, including environmental, economic and health concerns.

Quinoa is also a great source of fiber, iron, magnesium, essential amino acids and other nutrients. It is naturally low fat, low calorie and gluten free. I serve quinoa as I would rice, along side fish, chicken or vegetable mains. It is also great mixed into salads. I love it most, however, mixed into stuffings and veggie burgers. Whenever making it (which I usually do simply, with just water in a rice cooker) I make extra so as to have leftovers.

This recipe is a twice baked butternut squash with quinoa and parmesan cheese mixed in. I made it super simple as I was juggling a squirmy little one. I would normally sauté an onion, at least, and maybe a carrot, some celery, garlic, etc. and mix it in. But it tasted surprisingly flavorful as is!

Quinoa Stuffed Butternut Squash Recipe

  • 1 large Butternut Squash (any winter squash will do)
  • 1 cup cooked Quinoa
  • 1 egg
  • 1/4 cup freshly grated Parmesan cheese
  • salt, pepper, paprika and/or a seasoned salt

Preheat oven to 400° F. Cut the squash in half and scoop out the seeds. Reserve the seeds and toast them for snacking (click here to read how.) Salt and pepper the squash and place on a baking sheet lined with a Silpat Non-Stick Baking Mat. Bake until soft, or when a fork is easily inserted, about 35-50 minutes, depending on the size of the squash.

Remove the squash from the oven. When cool enough to handle, scoop out most of the flesh into a bowl. Add the remaining ingredients, mix, and then refill the shells. Bake another 20-30 minutes, or until the stuffing is heated through.

Tips for Feeding Baby:

This is a great dish for babies. Even the earliest eaters (6-7 months) will enjoy the baked squash mixed with quinoa (reserve some for baby before mixing in the egg.) Quinoa on its own is impossibly messy, but mixed with squash it sticks together much better (and tastes better), especially for the independent babes who want to feed themselves. My daughter enjoyed this both with her hands and practicing her growing spoon and fork skills. We served her just the stuffing, while the presentation in the half shell of a squash is pretty enough for company!

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Mike’s Pumpkin Cheesecake with Cranberry Gelée

Posted on November 19, 2012 | 3 comments

Along with my favorite Chocolate Espresso Pecan Pie, another holiday dessert I have made a couple years in a row is this Pumpkin New York Cheesecake with a Cranberry Gelée topping. The recipe (and photo) comes from one of my friends from high school.  Mike shared: “I had the plain Cheesecake recipe ever since my first job in 8th grade as a busboy. It is still to this day my favorite cheesecake. It lends itself to flavor variations quite well, but for my money, you just can’t beat the pumpkin variety.”

Pumpkin New York Cheesecake with Cranberry Gelée Recipe

Makes two cakes: Divide everything in half for one.

CRUST:
8 cups ground cinnamon graham crackers
3 sticks melted butter

Add butter to crumbs until mixture molds in your fist. Then press evenly into 2 buttered 9” spring form pans. Bake 10 minutes at 375° F.

FILLING:

Soften 3 – 8 oz packages of cream cheese. Beat cream cheese together with 3/4 cups sugar until fluffy.

ADD:
2 eggs
1 teaspoon vanilla
2 tablespoons corn starch
1 cup sour cream
MIX WELL.

IN SEPARATE BOWL:
Mix:
One large can of pre-seasoned pumpkin pie filling
5oz evaporated milk
2 eggs
Increase spice as desired, remembering that the cheesecake will dilute the flavor a bit.

COMBINE FILLINGS

POUR into graham cracker crusts

BAKE at 350° until center is firm.
(Note: Baking in a water bath will prevent the top from drying out and cracking.)

LET COOL completely.

Topping
Cranberry Gelee Topping for Pumpkin Cheesecake

2 Cups Fresh Cranberries
3/4 cup water
1/2 cup sugar
1/4 cup orange juice
A sprinkling of fresh orange peel zest
1 1/2 teaspoons unflavored gelatin

In a medium saucepan, combine the cranberries with 1/2 cup water and cook over moderate heat until they begin to pop, about 5 minutes. Let cool. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve. Rinse out the saucepan.

Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring until dissolved. Stir in the orange juice and strained cranberry puree. Let cool.

In a small bowl, sprinkle the gelatin over 2 tablespoons of water, and let stand until softened, 5 minutes. Microwave for 10 seconds or until completely melted. Stir to make sure it’s smooth, and then whisk the gelatin into the cranberry mixture, and pour over the cake; shake it gently to even out.

Refrigerate until set, at least one hour and up to two days.

Remove cake from fridge 10 – 15 minutes before serving. Tastes better when it’s not quite so cold.

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Chocolate Espresso Pecan Pie

Posted on November 13, 2012 | 2 comments

The holidays are coming! My favorite part of getting ready for the holidays has to be baking. I’m happy to share my favorite recipe, a chocolate espresso pecan pie, with you here. It is, just as the title implies, a pecan pie made more decadent, yet less cloyingly sweet, with dark chocolate, espresso and cocoa nibs. Cocoa nibs are 100% chocolate, in its raw and natural state. They are crunchy, slightly bitter and remind me vaguely of fresh peanuts. I’ve made this pie at least half a dozen times and it never disappoints! Serve with fresh whipped cream, a cup of black coffee, and you have my perfect dessert.

This year, while transcribing the recipe for the chocolate espresso pecan pie, I decided to research alternatives to the original recipe’s suggestion of corn syrup. Apparently in Louisiana, cane syrup is considered traditional in pecan pies. Others have also used maple syrup and honey. I think using brown sugar plus a little bit of liquid would give a great flavor, complementing the pecans. I will probably end up using the same as last year: a mix of brown rice syrup and organic, non-GMO, corn syrup.

Update (1/2/13): I made the pie again for Christmas with honey in place of the corn syrup. I highly recommend warming up the honey until it is liquid, and even watering it down a little, before adding it in. If not, thick honey will be hard to mix by hand. I personally felt like I could taste the honey, but my family liked it, and some even preferred it.

Chocolate Espresso Pecan Pie Recipe

Recipe adapted minimally “Chocolate Espresso Pecan Tart” from Evan Kleinman of KCRW’s Good Food

  • 1 (9-inch) unbaked all butter pie crust (recipe follows)
  • 6 oz. Bittersweet Chocolate, broken into chunks
  • 3 eggs, slightly beaten
  • 1 cup brown sugar
  • 1 cup brown rice syrup, homemade cane syrup, honey, maple syrup or corn syrup
  • 2 Tablespoons butter, melted
  • 1 Tablespoon Trablit Coffee Extract
  • 1 1/4 cups pecans
  • 1/4 cup Cocoa Nibs

Preheat oven to 350° F.

Scatter the chunks of chocolate over the pie crust.

In a medium bowl with fork beat eggs slightly. Add sugar, syrup, butter and coffee extract and stir until blended. Stir in pecans and Cocoa Nibs. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

Notes:

I sometimes brush the bottom of the uncooked crust with a little egg white, just before filling. I also keep the crust, once it is in the dish, in the fridge up until the last minute, to keep the butter in it cold. (The chunks of butter are what create flakes!)

All Butter Pie Crust Recipe

Makes a double crust. Since the chocolate espresso pecan pie only needs a bottom crust, use the other half for a quiche, a pumpkin pie or freeze for an easy pie crust in the future. From The Baker’s Dozen Cookbook via eggbeater.

  • 2 Cups all purpose flour
  • 4 Tablespoons sugar (optional, I usually omit)
  • 1/2 teaspoon kosher salt
  • 8 ounces unsalted butter
  • ice water, to incorporate

Cube butter evenly and freeze. Place all dry ingredients in the bowl of a Kitchen-Aid mixer. When butter is frozen, use paddle attachment with mixer on the very lowest setting, and drop butter in a few pieces at a time. Stay close by. Put ice and cold water in a measuring cup. When the chunks of butter are slightly larger than pea size, dribble in the ice water until dough does not appear dry and JUST begins to come together. Turn the dough out onto a dry surface and push together with the heel of your hand. Try not to knead or overwork the dough, you want it to come together so you can roll it out. This dough can be used right away! This amount makes enough for a top and a bottom. If you are not going to use it right away, double wrap it in plastic and refrigerate for 3 days or freeze for up to a month.

 

  

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