I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Mardi Gras Potato Salad

Mardi Gras Potato Salad

I recently made a batch of Debris Po’ Boys to photograph and served them to family for dinner. I needed a nice side dish, and though my first thought was New Orleans made spicy potato chips, I happened to be in the produce department and came across bags of little purple and gold mixed potatoes. With Mardi Gras on my mind, I decided I just had to make a thematic potato salad. Okay, it’s a little silly, making a side dish in the purple, green and gold colors traditional in Mardi Gras celebrations, but it was a fun conversation piece as we served ourselves supper. And these roasted potatoes tossed with the trinity of Cajun cooking – onions, green peppers and celery – coated in a tangy creole mustard vinaigrette also happens to be very good.

Purple and yellow potatoes are pretty easy to find in groceries this day, particularly gourmet or natural food markets. If you don’t find the little golf ball sized miniature version, just cut whole potatoes into bite-sized chunks.

Mardi Gras Potato Salad
Serves 6
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Ingredients
  1. ½ pound small purple potatoes
  2. ½ pound small yellow potatoes
  3. 1 Tablespoon olive oil
  4. salt and pepper
  5. 3 Tablespoons Creole mustard
  6. 2 Tablespoons white wine vinegar
  7. ½ teaspoon hot sauce (I like Crystal)
  8. 4 green onions, white and some green parts, finely chopped
  9. ½ cup olive oil
  10. 1 stalks celery
  11. 1 green bell pepper
  12. chopped fresh parsley to garnish
Instructions
  1. Preheat the oven to 425°.
  2. Cut the potatoes into bite sized pieces (quarters or eighths, depending on size). Spread the potatoes out on a rimmed baking sheet and drizzle over the tablespoon of olive oil and sprinkle with salt and some black pepper. Roast the potatoes until a knife inserted in the center of a piece meets no resistance, about 25 minutes. When the potatoes are cooked, transfer them to a large bowl.
  3. While the potatoes are cooking, mix the mustard, vinegar, hot sauce and green onions in a mason jar and shake to combine. Add the olive oil and a dash of salt and pepper and shake until fully combined. As soon as you put the hot potatoes in the bowl, pour over the vinaigrette and stir to coat. Leave to cool to room temperature, stirring a few times to distribute the dressing.
  4. Chop the celery into a small dice, then seed and chop the pepper into a small dice. When the potatoes are cool, add the celery and pepper to the bowl and stir to distribute evenly. Waiting until the potatoes have cooled keeps the celery and pepper crisp. Taste and add salt as needed. Cover and refrigerate for several hours or overnight.
  5. Remove from the fridge about 30 minutes before you want to serve. Sprinkle over some chopped parsley and serve.
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Debris Po’ Boys

Debris Po BoyMardi Gras is almost upon us, so it’s time to talk Po’ Boys. Traditionally, the story goes, the Debris po’ boy (pronounced DAY-bree in this case) was made from the leftover bits and pieces left behind from carving a roast, soaked in the gravy and meat juices. But I don’t generally have enough leftover roast beef to serve a crowd, and besides, debris is just too good to wait for leftovers. So I make this version in the slow cooker, to get the slow roasted flavor and lots of juices to turn into gravy. It is a very fun celebratory meal, letting everyone assemble their own po boy.

The bread for a po’ boy is obviously a key part of the overall experience. In New Orleans, po’ boy bread is a thing unto itself – made by local bakeries it is soft in the center with a crust that is not overly hard or chewy. Outside Louisiana, it’s a little hard to find real po’ boy bread, so you have to do you’re best. I find typical French bread too chewy so I tend to go for a hoagie roll or Mexican bollilo rolls. If you have a bakery in the area that supplies rolls for a Vietnamese bahn mi place or a Vietnamese grocery, that version of French bread is pretty close. Split the rolls or loaves and lightly toast.

Debris Po Boys
Serves 8
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Ingredients
  1. 4 stalks celery
  2. 3 carrots
  3. 2 onions
  4. 1 green bell pepper
  5. 10 cloves garlic
  6. 3 bay leaves
  7. 3 sprigs thyme
  8. 5 pounds bottom round beef roast (in two pieces is fine)
  9. Creole seasoning (I like Tony Chachere’s)
  10. 1 (12-ounce) bottle dark beer (I use Abita Turbo Dog)
  11. 1 cup beef broth
  12. 1 teaspoon corn starch
  13. Creole Spread
  14. ¾ cup mayonnaise
  15. ¼ cup Creole mustard (I like Zatarain’s)
  16. 2 teaspoons honey
  17. 1 teaspoon hot sauce (I like Crystal)
  18. 6 French bread rolls or hoagie rolls
  19. provolone cheese
  20. shredded lettuce
Instructions
  1. Place the celery, carrots and onions in the bottom of an 8-quart slow cooker. Stem and seed the bell pepper and add it to the crock with the garlic, bay leaves and thyme. Generously coat both sides of the beef roast with creole seasoning, rubbing it into the meat. Place the meat on top of the vegetables in the slow cooker.
  2. Pour in the beer and beef broth, cover and cook over low heat for eight hours. Remove the meat from the slow cooker to a deep rimmed platter or bowl. Pour the liquid from the slow cooker through a strainer into a large saucepan. Discard the solids. Let the juices settle, then skim off the fat. Bring the liquid to a boil and boil for about 5 minutes, until it is slightly reduced.
  3. While the liquid is boiling, shred the beef. Cut away any fat or gristle, then use two forks to pull the meat into shreds.
  4. Put the cornstarch onto a small bow and whisk in a few tablespoons of cooking liquid and whisk until completely smooth. Whisk the cornstarch mixture back into the juices and continue cooking for 2 -3 more minutes.
  5. Rinse out the slow cooker crock and return the meat to it. Pour over the juices and keep warm until ready to serve.
For the Creole Spread
  1. Whisk together the mayo, mustard, honey and hot sauce. This can be done up to a day ahead, covered and kept in the fridge.
  2. To serve, split the rolls and lightly toast on a cookie sheet in the oven. Spread on side of the bread with the creole spread. Use tongs to pile the beef onto the bread, then top the hot meat with a slice of cheese, then layer with shredded lettuce.
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Gumbo Z’Herbes

Gumbo Z'Herbes

Gumbo Z’Herbes, or green gumbo, is a very traditional Creole dish that you do not find all that often. The magnificent Leah Chase at Dooky Chase’s Restaurant is famous for hers, and she serves it primarily the traditional way – on Holy Thursday (before Good Friday). Gumbo Z’herbes is said to bring luck and strengthen the body, and that for each type of green you put in the pot, you will make one new friend in the coming year. The traditional number seems to be nine, with eleven greens being a real bonus, and odd numbers are said to bring even more luck.

I have only had professionally made Gumbo Z’Herbes once in new Orleans, but it is a tradition and a dish that has always intrigued me, so I set out to do some research. I read recipes I found in some old Louisiana cookbooks and online. And the variations are endless. So I took all that information onboard and created this recipe. I generally don’t use as many as nine greens, because I can’t usually track that many down. And some of the recipes used very regional ingredients like pickled pork that I just don’t have access to. Some versions take all day to prepare and cook, some take shortcuts. Some have up to seven different kinds of meat, from pork shoulder to boudin while some insist this should be a vegetarian dish for lent. I am not claiming this is the definitive version of Gumbo Z’Herbes, but it’s mine.

Though traditionally a dish for Lent, I think it is perfect for New Years Day, when eating greens is said to bring prosperity and eating pork is said to be a symbol of progress in the New Year. I say the more greens and pork the better!

Gumbo Z'Herbes
Serves 6
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Ingredients
  1. 3 pounds of mixed greens: Mustard greens, collard greens, turnip greens, kale, spinach, flat leaf parsley, watercress, chard, dandelion (see note)
  2. 1 cup vegetable oil
  3. 1 cup all-purpose flour
  4. 2 cups finely diced yellow onion (about 1 onion)
  5. 1 cup finely diced green bell pepper (about 1 pepper)
  6. 1 cup finely diced celery (about 2 stalks)
  7. 1 Tablespoon cajun seasoning (I use Tony Chachere’s)
  8. 1 ham hock
  9. 10 cups hot water
  10. 1 pound Andouille sausage
Instructions
  1. Strip any thick stalks from the greens (particularly collards, mustard, turnip and kale) and place all the greens in a sink or large bowl full of water. Swish them around a couple of times and let them soak about 5 minutes. Lift the greens out of the water into a large colander. Dirt and silt from the greens will settle at the bottom of the sink, so gently lift them out to prevent the dirt getting back on the greens. Shake the greens to drain. Chop piles of the greens into bite size pieces and return them to the colander.
  2. Now we are going to make a roux. In a large (at least 7 quart) heavy pan (I like cast iron or enameled cast iron), heat the oil over medium high heat. Add the flour and stir until smooth and lump-free. Cook the roux, stirring frequently, until the color begins to darken. As it deepens, stir more frequently, then constantly, scraping the bottom and sides of the pan. As it darkens, it can burn quickly so pay attention. I use a heatproof spatula or a wooden spoon for my roux. When the roux has turned a deep brown, between the color of sweet tea and a good bourbon, after about 15 minutes, add the chopped onion, celery and bell pepper and stir well. Cook until the vegetables are soft, about 5 minutes. Add the creole seasoning. Now slowly pour in the hot water (hottest from the tap is fine, or bring some to a simmer in a pot), stirring constantly. The roux may appear to curdle or seize, but keep stirring, it will smooth out. Add the ham hock, then all the greens, a handful at a time, stirring them down to fit in the pot. Reduce the heat to medium low, cover the pot and simmer the gumbo for 1 ½ hours.
  3. Scoop about a third of the greens into a food processor or blender with a nice dose of potlikker, at least a cup, and puree until smooth. Return the pureed greens to the pot. Remove the ham hock and carefully pull the meat of the bones. If needed, chop it into bite-sized pieces and add back to the gumbo. Slice the andouille into thin half moons about 1/8 inch thick and add to the pot. Simmer, uncovered, for 30 minutes more.
  4. Serve in big bowls. The gumbo on its own is a little soupy. Serve it over rice to soak up some of that potlikker if you’d like, or with nice hunks of French bread or cornbread to sop it up.
Notes
  1. Head to a good Southern market, farmers market or an Asian grocery to track down all the greens. Many recipes use carrot tops as one of the greens, so if you can find those. Same goes for beet tops and radish tops. Green chard, cabbage, arugula and romaine will also work. Just weigh out 3 pounds.
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Slow Cooker Spiced Pecans

Slow Cooker Spiced Pecans

Spiced and seasoned roasted nuts are a great pleasure. The problem I’ve always encountered was baking them in the oven without burning them, or at least some of the nuts on the baking sheet. Nuts contain flavorful oils that can scorch easily. I’ve come across several recipes for cooking nuts in the slow cooker and the idea made total sense to me. Large quantities without the fear of burning. So I adapted a favorite seasoning mixture to the slow cooker method and it has become a favorite. Stirring the nuts into a seasoned butter right in the crock is simple, and the even heat brings out the flavor of the pecans and prevents burning. While this is not a totally hands-off slow cooker recipe, it is easy to have these going while you attend to other tasks. Set a timer for 30 minutes and give them a stir.

This recipe makes a big batch of nuts, so there are plenty to wrap up and give away and still have lots to snack on. These will also keep for several weeks in an airtight container, which makes them particularly handy for holiday gifts or drop-in guests.

Slow Cooker Spiced Pecans
Yields 2
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Ingredients
  1. 1 cup (2 sticks) butter
  2. ½ cup granulated sugar
  3. ½ cup light brown sugar
  4. 1 Tablespoon kosher salt
  5. 1 Tablespoon cinnamon
  6. 1 teaspoon black pepper
  7. ½ teaspoon smoked paprika
  8. a few dashes cayenne pepper to taste
  9. 2 pounds pecan halves
Instructions
  1. Spray the crock of slow cooker with cooking spray and turn the cooker to high. Cut the butter into pieces and place it in the slow cooker and cover. Cook for 15 minutes until the butter is melted. Stir in the sugars and spices until combined, then stir in the pecans until they are all well coated. Cover the slow cooker and cook for 2 hours, stirring well every 30 minutes, then uncover the cooker and cook for a further hour, stirring frequently.
  2. Spread the pecans on a parchment-lined baking sheet. Taste one and if you think it needs more salt, sprinkle some over. As the nuts cool, separate any clusters with a fork.
  3. Once cool, these will keep in an airtight container for up to a month.
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Peppermint Cookie Bars

Peppermint Cookie Bars

A good, thickly frosted sugar cookie bar has all the old-fashioned comfort we look for during the holidays. I like to take that recipe and zuzz it up for Christmas, with some rich white chocolate and bracing peppermint. The shower of crushed peppermint candy adds a festive touch and couldn’t be easier to do. These are simple to make, but look gorgeous on a festive platter and will really stand out on a display of other sweets. I took them to a party last year and another woman picked one up then asked what they were. I told her they were peppermint and saw her hesitate – but clearly wasn’t going to put it back on the plate – so she politely took a bite. Her face lit up and she declared “I don’t really like peppermint but these are yummy. My son would love these!” She promptly asked for the recipe.

You could tint the icing pink if you are so inclined and I have been known to add some edible white glitter to the peppermint candies to add an extra sparkle. The soft peppermint puffs work best, rather than the classic starlight style mint, because they crush more easily and are not as hard to eat.

Peppermint Cookie Bars
Yields 26
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For the Base
  1. ½ cup (1 stick) butter, softened
  2. ½ cup sugar
  3. 2 ½ cups all-purpose flour
  4. ½ teaspoon baking powder
  5. ½ teaspoon salt
  6. 1 egg
  7. 2 Tablespoons sour cream
  8. 1 teaspoon vanilla
  9. ½ cup white chocolate chips
For the Topping
  1. ½ cup butter, softened
  2. 4 cups confectioner’s sugar
  3. ¼ cup milk
  4. ¼ teaspoon peppermint extract
  5. 10 soft peppermint candies (such as Bob’s Sweet Stripe)
For the Base
  1. Preheat the oven to 350°. Line an 8 by 8 inch square pan with nonstick foil or parchment paper.
  2. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the egg, sour cream and vanilla and beat until well combined ans smooth. Gradually beat in the flour, baking powder and salt, scraping down the sides of the bowl as needed, until you have a smooth, thick dough. Beat in the white chocolate chips.
  3. Press the dough into the prepared pan in an even layer. Smooth the top with your fingers to make a flat surface. Bake the base for 20 – 15 minutes until lightly golden at the edges, firm, and a tester inserted in the center comes out clean. Cool the bars completely.
For the Topping
  1. Clean and dry the bowl of the stand mixer, then beat the butter until light. Gradually add the confectioners sugar alternately with the milk, scraping down the sides of the bowl frequently, until you have a luscious, spreadable frosting. Beat in the peppermint extract.
  2. Spread the frosting in an even layer over the top of the cookie base. I like to use an offset spatula. Smooth the top.
  3. Unwrap the candies and place them in a sturdy zip top bag. Use a rolling pin or other heavy object to smash the candies to rubble and dust. Evenly sprinkle the candies over the frosting and use your clean hands to press the candy into the frosting so it doesn’t just fall off when served.
  4. Cut into small squares.
Notes
  1. For the batch in the photo, I found white chocolate chips with a red swirl which make a pretty addition. They were not peppermint flavored, but if you find those, I am sure it would be lovely.
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Spiced Baked Fruit Casserole

Spiced Baked Fruit Casserole

Baked fruit casseroles are a favorite food memory for me. They always appeared at holiday buffets, usually when a ham was the centerpiece. Recipes for baked fruit are ubiquitous in community cookbooks, and I was particularly fond of a curried fruit casserole recipe that has always been a favorite around here. But my Mom made a version that involved amaretti cookies, which became a family favorite, though the cookies were not always easy to find in shops. When I became the principal cook for family gatherings, I still asked my Mom to make that casserole, especially for Christmas brunch, and she always obliges.

Eventually, I decided that as it is such a big food memory for me, I ought to share it. But as a professional recipe developer, I knew I wanted to put my own spin on it. Enter spicy Biscoff cookies, once a special treat only procured in Europe or on airlines, but now available widely. I’m generally not a fan of canned fruit, but in this classic recipe, I make an exception, because this dish holds such a place in my memory. A nice dose of spice gives this version a special holiday kick.

Spiced Baked Fruit Casserole
Serves 8
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Ingredients
  1. 2 (15.25 ounce) cans pineapple chunks
  2. 1 (15.25 ounce) can sliced peaches
  3. 1 (15.25 ounce) can sliced pears
  4. 1 (15.25 ounce) can apricot halves
  5. 1 (15.25 ounce) can dark sweet cherries
  6. 1 cup speculoos cookie crumbs (such as Biscoff), from about ½ a package
  7. 1 teaspoon corn starch
  8. ½ cup light brown sugar
  9. ¼ cup butter
  10. ½ teaspoon allspice
  11. ½ teaspoon cinnamon
  12. ¼ teaspoon nutmeg
  13. ¼ teaspoon ground cloves
Instructions
  1. Drain the pineapple, peaches pears and apricots. Spread the fruit in a greased 9 by 13 inch baking dish. Drain and rinse the cherries (do not drain the with the other fruit, the juice will stain). Lightly toss the fruit with the cornstarch and the cookie crumbs. I find my good clean hands to be the best tool for this. Arrange the cherries amongst the fruit.
  2. Melt the brown sugar, butter and spices together in a saucepan, just until the sugar and butter are melted and combined. Pour over the fruit. Gently stir the fruit, being careful not to break it up. Don’t worry about coating it fully with the brown sugar mixture. Make sure the cherries are distributed throughout the dish; they tend to congregate.
  3. You can bake it immediately at 350° for 30 minutes until bubbly and heated through, or cover with plastic wrap and refrigerate overnight. Remove the dish from the fridge for about 20 minutes before baking to get the chill off.
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Turkey, Sweet Potato and Corn Chowder

Turkey, Sweet Potato and Corn Chowder

Leftovers are as much a part of Thanksgiving as the feast itself. I have been known to make extra of some favorite dishes (I’m looking at you dressing) and stash them away just to be sure I have some for the weekend. But I know that after cooking the big meal, getting back in the kitchen to cook again is not always an appealing thought. That’s why soup is such a great way to use the leftovers – it’s pretty easy to throw things in the pot and still end up with a delicious, warming meal to share.

Make sure you buy an extra sweet potato and set aside. The same goes for the other ingredients – it’s a shame to be craving some leftover soup and not have what you need. That being said, I take no issue with using bought, pre-diced onions or bell pepper. You could also whip up some dressing croutons to go with this soup. And a little cranberry sauce dollop on top is a festive touch.

Turkey, Sweet Potato and Corn Chowder
Serves 6
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Ingredients
  1. 6 strips of bacon
  2. 1 medium onion, finely chopped
  3. 1 sweet potato (about 1 pound), peeled and finely diced
  4. 1 red bell pepper, finely diced
  5. 2 cloves garlic, minced
  6. 2 Tablespoons chopped fresh sage, divided
  7. 1 teaspoon chopped fresh marjoram
  8. ½ cup all-purpose flour
  9. 6 cups turkey broth or chicken broth
  10. 1 cup water
  11. 1 (10 ounce) package frozen corn
  12. 3 cups diced cooked turkey
  13. 1 ½ cups milk
Instructions
  1. Chop the bacon into small pieces and place in a Dutch oven over medium heat. Cook until the bacon pieces are crispy, then remove with a slotted spoon to a paper towel lined plate. Carefully drain off the drippings and let cool for a few minutes. Return 3 Tablespoons of drippings back to the pot, then add the onions and cook for a few minutes until they are beginning to soften. Add the diced sweet potatoes, the bell pepper, 1 Tablespoon of the sage and the marjoram and stir to coat in the grease. Cook until the onions are very soft and translucent. Add the garlic and cook for a minute more. Sprinkle over the flour and stir to coat the vegetables. Pour in the turkey stock and the water, raise the heat and bring to the boil. Add the corn and the turkey, reduce the heat to a medium low, cover and simmer for ten minutes.
  2. Stir in the milk, the remaining 1 Tablespoon of sage and about ¾ of the bacon (reserving some to top the bowls of chowder. Cook until warmed through.
  3. The soup will keep covered in the fridge for 2 days. Reheat gently before serving.
Notes
  1. I like to dice the sweet potato into pretty small cubes so it is easy to eat with a spoon.
  2. Seek out a light colored turkey or chicken broth. Dark stacks give the soup a muddy hue.
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Mustard Creamed Pearl Onions

Musatrd Creamed Pearl Onions

Many years ago, when I first started cooking a big Thanksgiving meal, I followed the suggested menu of some magazine or cookbook to the letter, despite existing family traditions or personal preferences. One of the dishes on the list of traditional Thanksgiving fare was creamed onions, which I had never had before. My family had never had them either and didn’t really understand why I had included them on the buffet with all the other food. Everyone tried them, and liked them, but focused more on the dishes standard to our feast. I liked them, and made the recipe a few times to accompany beef roasts. But it fell from the Thanksgiving roster in favor of more traditional Southern fare.

Last year was a transitional Thanksgiving for my family, working to develop new traditions during a time of change. Change of location, new people at the table and some new recipes. Fortunately, we had some distant family relatives from New England in town with recently relocated children. They brought a delicious dish of brussel sprouts that they always have on their Thanksgiving table at home. We’ve never included brussel sprouts at Thanksgiving, its mostly green beans. But they were really happy to see the creamed onions – a throwback from their Eastern childhood. And there were no leftovers.

It was a really nice meal, sharing our family traditions. I can’t say for sure if creamed onion are a purely regional specialty for the holiday, but it is not a tradition on the tables of any of my Southern friends. I have streamlined and jazzed up that original creamed onion recipe, and it makes a lovely accompaniment to the centerpiece turkey.

One reason I chose to make this last year is that I found some beautiful multi-colored pearl onions at the grocery that I couldn’t resist. All white onions are perfectly good if that’s what you find.

Mustard Creamed Pearl Onions
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Ingredients
  1. 2 cups pearl onions (white, yellow, purple or a combination)
  2. 1 ½ cups light - colored chicken broth
  3. ½ cup white wine
  4. 1 ½ teaspoons granulated sugar
  5. ½ teaspoon kosher salt
  6. 2/3 cups heavy cream
  7. 1 teaspoon Dijon mustard
Instructions
  1. Cut the tops and roots off the onion. Try to leave a little of the root end intact to hold the onion together. Drop the onions into a pan of boiling water for 45 seconds. Drain the onions, and when cool enough to handle, slip off the skins. This can be done up to 2 days ahead. Cover and refrigerate.
  2. Put the onions and the broth and the wine in a medium sauté pan and sprinkle over the sugar and salt. Stir to combine. Bring the broth to a boil over medium high heat and cook until all the liquid has evaporated, stirring occasionally. When the liquid is gone, pour in the cream and add the mustard. Stir and cook over medium until the cream is reduced and thickened and coating the onions.
  3. Serve immediately.
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Cranberry Gingerbread Cake with Butter Sauce

Cranberry Gingerbread Cake with Butter Sauce

I am very nostalgic about gingerbread, though it is not part of some long-standing family holiday tradition. Other than the occasional hard gingerbread man cookie, I was well into my teens before I ever even knew there was any other form. But soft, cake-like gingerbread seems to hark back to the olden days. It has a Little House on the Prairie or Frances Hodgson Burnett kind of quality to it. Maybe it’s the gingery smell of Christmas when the cake is baking, or the rich, warm spices so associated with the holidays. Gingerbread makes me feel like I am continuing a tradition, though I never had one to begin with. And it does play nicely into my anglophilia, for it is definitely an British tradition.

I’ve upped the American ante here though with our native cranberries for a festive touch. This cake perfectly straddles the Thanksgiving – Christmas line, featuring flavors perfect for both. Make it for either or both. This recipe can be made ahead, which is always a bonus during the hectic season. I serve this as dessert, and the butter sauce adds a touch or decadence fit for the season. But this would also make a lovely breakfast without the sauce.

Cranberry Gingerbread Cake with Butter Sauce
Serves 9
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For the Cake
  1. 2 cups fresh cranberries
  2. 2 Tablespoons all-purpose flour
  3. 4 Tablespoons granulated sugar, divided
  4. 1 cup (2 sticks) butter
  5. 1 cup light brown sugar, packed
  6. ¼ cup molasses
  7. 1 egg
  8. 1 cup buttermilk
  9. 1 teaspoon vanilla extract
  10. 2 cups all-purpose flour
  11. 1 teaspoon baking soda
  12. 1 teaspoon ground ginger
  13. ½ teaspoon ground cinnamon
  14. ½ teaspoon salt
  15. ¼ teaspoon ground cloves
  16. 3 teaspoons ground cinnamon
  17. For the Butter Sauce
  18. ½ cup (I stick) butter
  19. 1 cup granulated sugar
  20. ¾ cup heavy cream
For the Cake
  1. Pulse the cranberries in a food processor (the mini one works fine) until roughly chopped. Add the flour and 1 Tablespoon sugar and pulse until you have a fine rubble.
  2. Preheat the oven to 350°.
  3. Cut the butter into chunks and place it in a 9 by 13 glass baking dish. Melt the butter in the oven for about 5 minutes. Swirl the butter around to cover the sides of the pan, then pour the butter into the bowl of a stand mixer. Add the brown sugar and molasses and beat on medium low for a few minutes until thoroughly combined and smooth. Add the egg and beat until combined. Beat in the buttermilk and vanilla until incorporated, scraping down the sides of the bowl.
  4. Mix the flour, soda, salt, and spices together in a small bowl, then beat into the wet ingredients until combined, scraping down the bowl a few times. Add half of the cranberries and mix in gently. Take the bowl off the mixer and give the batter a good stir to distribute the cranberries. Scrape the batter into the buttered baking dish.
  5. Spread the remaining cranberries evenly over the surface of the batter. I find my clean fingers the best tool for this, breaking up the cranberry mixture as best I can and distributing over the batter. The batter will not be completely covered, just do your best to evenly spread the cranberries and press them lightly into the batter.
  6. Mix the cinnamon and remaining 3 Tablespoons sugar together for the topping and sprinkle evenly over the top of the cake. Bake for 30 – 40 minutes until a tester inserted in the center comes out clean.
  7. The cake can be cooled and covered and kept for one day.
For the Butter Sauce
  1. Melt the butter over medium high heat in a medium saucepan until it is bubbling and spitting and just beginning to brown. Stir in the sugar and the heavy cream and stir to combine. Bring to a boil, then remove the sauce from the heat and stir well. The sauce can be served warm or a room temperature. You can cool, cover and refrigerate one day ahead, then loosen the sauce by heating it in the microwave.
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Luxurious Cranberry Port Compote

Luxurious Cranberry Port Compote

The time has come to talk about Thanksgiving. The turkey, the dressing, the sweet potatoes, the pies…but don’t relegate the cranberry sauce to the back of the buffet! A rich, homemade cranberry dish can be a stunner on the spread. With rich port wine, balsamic vinegar and an intriguing blend of herbs and spices, this compote is a showstopper.

If you are in charge of the whole meal, this can easily be made ahead and not seem like a cranberry afterthought. But this luxurious recipe is perfect for those assigned to bring the cranberries to a gathering. Don’t plop a can on the table – show your friends and family that you care and took your humble assignment seriously. People will actually be talking about the cranberries!

Leftover cranberry sauce is always good on a turkey sandwich, but give this a try over ice cream for a sophisticated treat at anytime of year.

Luxurious Cranberry Port Compote
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Ingredients
  1. 1 2/3 cup ruby port wine
  2. ¼ cup balsamic vinegar
  3. ¾ cup white sugar
  4. ¼ cup light brown sugar
  5. 2 sprigs rosemary
  6. 2 bay leaves
  7. ½ teaspoon whole cloves
  8. 1 star anise
  9. 1 cinnamon stick
  10. 12 ounces fresh cranberries
Instructions
  1. Stir the port, balsamic and sugars together in a medium saucepan. Heat over medium heat until the sugar has dissolved. Tie the rosemary, bay leaves, cloves, star anise and cinnamon stick up in a small piece of cheesecloth or place them in a mesh tea ball. Drop the packet into the liquid and bring to a boil. Add the cranberries, lower the heat to medium and simmer, stirring frequently, until the berries pop and break down and the mixture has thickened. Remove from the heat and leave to cool. Fish out the spice packet then cover and store in the fridge for up to 5 days.
Notes
  1. Yields about 1 1/2 cups
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