Michy’s Bread Pudding

MIchy's Bread Pudding photo 2 (1) photo 3 (1)

I am not a huge fan of bread pudding.  I like it, I don’t LUUUURRRVE it.  So, why did I make bread pudding?  Well, two reasons.  1) My daughter begged me to make cheese fondue last week, and I seriously miscalculated the quantities of how much bread we could eat.  2) My good friend Michelle Bernstein (of Michy’s Restaurant in Miami) makes the best bread pudding, hands down.

I tried Michy’s bread pudding 3 years ago when she invited me to eat at her restaurant.  It’s the only dessert she has in her cookbook, “Cuisine a Latina” too.  It’s that good.  What I love about it, is that even though it is quite a rich and decadent dessert, it really doesn’t feel like it, and I think it has to be the addition of brandy, chocolate and the fact that it soaks up the custard for up to 48 hours.  Booze and Chocolate.  Two of my favorite things!  Mixed together, even more yum factor. So, as I generally do, I tweaked her recipe a bit, (But I will give you the original and you can do as you choose!) by using cranberries instead of raisins, and using all of the brandy used to soak the cranberries instead of just a tbsp!  I love the taste of a slightly boozy dessert, but if you prefer yours with a little less ripple, keep to the original recipe!

So here’s what you’re going to need:

1/2 cup raisins (or any dried fruit you like)

Grated zest of 1 orange (I used lemon and it was equally scrumptious)

1 cup brandy or sherry (but go to town, I think rum would even be amazing in this)

2 cups heavy cream

1 cup half and half

6 large egg yolks, at room temperature

3/4 cup sugar

1 tbsp vanilla extract

4 cups diced (1 inch) soft crustless challah, brioche, or white bread (I used crustful baguette)

4 ounces semisweet chocolate, coarsely chopped

Vanilla Ice Cream for serving

Put raisins and orange zest in a small bowl, add the brandy, and let the raisins and zest soak, covered, in the refrigerator for 24 hours or up to 1 week.

Put the cream and half and half in a small saucepan and bring to a simmer over low heat.  Meanwhile, whisk the egg yolks, sugar, and vanilla in a large bowl.  Whisk one-third of the warm cream into the egg mixture, a little at a time, to prevent scrambling the eggs, then whisk in the rest of the cream mixture.

Add the bread to the bowl and stir to soak it with the custard.  Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours.

Put a rack in the center of the oven to 325F (170C).  Butter six 4 to 6 ounce ramekins or baking dishes.  Drain the raisins, reserving the brandy.  Add the raisins and a tablespoon of the brandy to the bread mixture and mix well.  Spoon into the prepared ramekins or baking dish.  Sprinkle chocolate over the top of the bread puddings.  Put the ramekins in a roasting pan and fill the pan with enough warm water to come halfway up the sides of the ramekins.  Bake, uncovered, until the pudding is just set, about 25 minutes; when you shake the pan, the custard should wobble for just a moment.

Remove the pan from the oven and carefully place the ramekins on small serving dishes.  Serve the bread pudding hot, with a scoop of vanilla ice cream right on top.

From my kitchen to yours,

Carla

Blood Orange and Ricotta Pancakes with Minted Strawberries

Blood Orange and Ricotta Pancakes

 

On the weekends, my tummy and daughter begs me to make pancakes.  It’s something I have done for, let’s see, 15 years.  That is a lot of pancakes my friends.  Needless to say, I need to vary the ingredients because regular pancakes, as good as they are, get a little boring.  Now, I’ve seen multiple recipes for Lemon Ricotta pancakes, but I have a stash of blood oranges, and decided to switch it up and see what came out.

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I didn’t use this many for the recipe, the juice from one was enough.  The rest were just juiced to go with our breakfast.  I was pleasantly surprised, the times I have made the lemon ricotta, I really didn’t taste that much lemon.  The blood orange juice gave it a sweeter, and slightly tart flavor.  Adding ricotta made them super creamy and just a little bit denser.  We all loved them, and as soon as blood orange season rolls around again, I know that I’ll be making this on Saturday morning!

So here’s what you’re going to need:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 egg

1/2 cup milk

Juice from one Blood Orange

1/2 cup ricotta

1 cup sliced strawberries

1 tbsp mint, in chiffonade

1 tsp sugar

Butter

Maple Syrup

In a large bowl, sift the flour, baking powder, salt and cinnamon.  Set aside.  In another bowl, mix the egg, milk, orange juice and ricotta until combined.  Add to the flour mixture, and whisk just until combined.  Do not overmix, it’s ok if there are still some lumps.

In a small bowl, mix the strawberries, mint and sugar well.  Let them sit until you are ready to serve.

Heat a non-stick frying pan over medium heat.  Add a tsp of oil or butter, and wipe the pan with a paper towel so there is just a film of the oil or butter.

Using a 1/4 cup measurement, or a small ladle, place the batter and cook until it bubbles, then flip over.  Repeat with remaining batter.  You should be able to make 6-7 pancakes.

Top the pancakes with the strawberries, butter and syrup.  Serve immediately.

From my kitchen to yours,

Carla

“Kitchen Sink” – Power Breakfast Muffins

Breakfast Muffins

These days I have exercising like a fiend.  I am extremely proud of myself because I usually train when I have a race coming up, and then take a more relaxed attitude to working out.  But, since this year I wanted to not only lose weight, but get healthier and feel better, I have stuck to a rigorous gym workout for the last 4 months.  (Patting myself on the back now.)

The only problem, is mid through my workout, I get ravenously hungry.  I have done the fruit and yogurt with granola, the eggs with toast, smoothies, you name it.  I needed something filling and portable to take to the gym with me, that is healthy, but also feels like I am indulging.  So, I went into my pantry, I love having a pantry after all these years, by the way, and basically took out a basket full of ingredients that could possibly go into a muffin.  I edited quite a few, but I did end up using most of them.  The result was perfect.

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Made with whole wheat flour, oat bran, chia seeds, walnuts, fruit and some cinnamon and chocolate for that splurge factor, these are fantastic little nutrient power houses, with no added fats!  Ridiculously delicious and easy to make, and super healthy, these will be a staple to carry in my gym bag when my belly starts a rumbling!!

So here’s what you’re going to need:

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup oat bran

1/4 cup chia seeds

1/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup chopped semi sweet chocolate

1 ripe banana, mashed

1 cup oat milk (you can substitute soy, almond or real milk if you want)

1/2 cup apple juice or sauce

1/2 cup molasses

1 egg

Preheat the oven to 350F (180C).  Spray a muffin tin with cooking spray, set aside.

In a large bowl, mix all the dry ingredients together.  Sprinkle in the walnuts, raisins and chocolate.  Mix well.  In another bowl, mix the banana, oat milk, apple juice, molasses and egg.  Fold into the dry ingredients.

Use a 1/4 cup measurement to fill the muffin tin 3/4 full.  Cook for 16-18 minutes.  Let cool on a wire rack for 10-15 minutes before serving.

From my kitchen to yours,

Carla

Blackberry and Cornmeal Muffins

Blackberry and Cornmeal Muffins

 

It’s been one of those weeks.  A pipe burst in our apartment, and we have had severe damage to our floors and walls.  Nothing like inept handymen sent by your landlord to further make a mess of the situation.  Apart from that, it’s been rainy, cold, and I’m kind of homesick.

That means it’s time for me to get baking, and make some feel good treats for breakfast so I can get my butt to the gym, whenever these lovely men think they’ll finish making holes in our floor!

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This recipe is adapted from Martha Stewart’s Cupcakes cookbook.  I love the taste of blackberries, but don’t really enjoy eating them raw.  They are way too grainy and seedy for me, and store-bought always seem to be incredibly tart!  I always dream of walking through some field, and picking them off their bush, and taste the sweet ripeness that only the sun can provide.  Alas, the only time I have had contact with any wild blackberries is when my daughter brought back silk worms from school as a project.  I had no idea that they only ate blackberry leaves, so I had to hunt out a tree and pick the leaves so they wouldn’t die.  Even though I ABHOR any type of worm.  But, I just can’t let a living thing die, disgusting or not.

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Today we found an array of berries at the market, and I love me some blueberries for breakfast, but picked these up thinking I would make the muffins I saw in Martha’s book.  Brought them home, picked up the book, read the recipe and then realized I don’t have any cornmeal.  I only had Arepa flour.  (Arepas are Colombian cornmeal patties- delicious!)  Even though in Martha’s book it stated for cornmeal, I swapped it in, lessening the amount of sugar that the recipe originally called for.  The Arepa flour that I have has some sugar already in the mix.  I didn’t want them to be overly sweet, either, and I wanted to be able to taste the tartness I find unappealing in the raw berries.  It worked perfectly.  Nice and cornbread like, soft, fluffy, and moist, berries bursting when you take a bite.  Definite “picker upper” on a cold rainy day!

So here’s what you’re going to need:

Adapted from Martha Stewart Cupcakes

Makes 12-16 muffins

1 1/4 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

2 tsp baking powder

1 tsp salt

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

2 large eggs, room temperature

7 tbsp butter, melted and cooled

1 -2 containers (6 oz each) fresh blackberries

1. Preheat oven to 375 F (190C).  Line standard muffin tins with paper liners.  Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp sugar.  In another bowl, whisk together buttermilk, eggs and melted butter, pour over flour mixture, whisking to combine.

2.  Fill each lined cup with a scant 1/4 cup batter.  Top batter with blackberries (3-4 berries per cup), then sprinkle evenly with remaining sugar.

3.  Bake, rotating tins halfway through, until evenly browned on top, 20- to 25 minutes.  Transfer to a wire rack to cool completely before removing muffins.  They are best eaten the day they are baked, but will keep in an airtight container for up to 2 days.

From my kitchen to yours,

Carla

Lightened up Mac & Cheese

Mac & Cheese

 

Yup.  I’m on a diet.  That is probably the most loathed word in my vocabulary.  I hate to diet, but I need to.  You see, in about four months, I will be wearing a white dress….and you know how unforgiving white is.  I mean, even my chef white’s are black.

Anyhoo…..so, since I have been so completely undisciplined and totally accustomed to eating my heart’s content, I started to dig up some recipes that I know are in Martha Stewart magazines, namely, the Fit to Eat section.  The first one I came across was this one…..and I love me some Mac and Cheese.

I was really dubious about this lightened up version, in the magazine it looks creamy, but after reading the ingredients, I really wasn’t sure how it would hold up.  And, my daughter and Paolo being pasta connoseiurs….oh boy.  I was setting myself up to fail.  But I did it anyway, and let me tell you….it was amazing!  Ok, it obviously isn’t your typical rich mac and cheese, but damn, this was good!  The main component is Butternut Squash, boiled with chicken stock and nonfat milk, then mashed.  Just a teaspoon of olive oil, and 1 cup of full fat cheddar, this dish screams deliciousness.  And at only 350 calories per serving?  Sold!!!!

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So, if you’re watching your weight, or just want to make a healthier version of a comfort classic, look no farther than this!

Here’s what you’re going to need:

Martha Stewart Living Magazine January 2003

Serves 6

1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1 inch cubes

1 cup homemade or low sodium chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

Pinch of Cayenne pepper

3/4 tsp salt

Freshly ground black pepper

1 lb elbow macaroni

4 oz. extra sharp cheddar cheese, finely grated (about 1 cup)

1/2 cup part skim ricotta cheese

4 tbsp Parmesan cheese, finely grated

2 tbsp fine breadcrumbs

1 tsp olive oil

Olive oil cooking spray

1.  Preheat oven to 375F.  Combine squash, stock and milk in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.  Remove from heat.  Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.  Stir to combine.

2.  Meanwhile, bring a large pot of water to a boil.  Add noodles; cook until al dente according to package instructions.  Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tbsp Parmesan.

3.  Lightly coat a baking dish with cooking spray.  Transfer noodle mixture to dish.  In a small bowl, combine breadcrumbs, remaining 2 tbsp Parmesan, and oil; sprinkle over noodle mixture.

4.  Cover with foil, and bake 20 minutes.  Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.  Serve immediately.

Per Serving:  35o Calories, 6 G Fat, 18 MG Cholesterol, 57 G Carbohydrate, 505 MG Sodium, 16 G protein, 2 G Fiber

From my kitchen to yours,

Carla

 

Roasted Butternut Squash and Orange Soup with Ancho and Chipotle Cream

Butternut Squash Soup

It’s cold here.  I mean, I know it isn’t as cold as some parts of the world, but for a Caribbean gal like me, it’s damn well near freezing.  These last weeks, I find myself drinking cupfuls of tea every day, and dreaming of really warm things like oatmeal, stews, and of course, soups.

Since in South Africa I saw butternut squash EVERYWHERE, and the first shopping I did here had a big crate full, so I thought, why not?!  I did have to wait a while to make it, because I love roasting squash. (Remember I didn’t have an oven until last week?)  I love roasting it because it brings out its natural sweetness.  The kitchen also was super warm and cozy with the lovely aroma emanating from it.  I also had some oranges, so I decided to grate a little bit of the zest into the onions, and then juice the rest of it to put in the soup.  It completely changed the dish, for the better!  It tasted fresher and brighter.  But of course since I like contrasts, I needed a little zip too, so I toasted and soaked some ancho chiles and pureed them with some ground chipotle pepper into the cream.  The result?  Phenomenal.  I hope you try it too!

So here’s what you’re going to need:

1 medium-sized butternut squash, halved and roasted at 190C (375F) for about an hour, let cool

1 tbsp olive oil

1/2 a large onion, chopped

1 tsp grated orange zest

Juice from 1 orange

5 cups vegetable stock

1 cup 2% milk

Salt and pepper to taste

1 large ancho chile, toasted, soaked and seeded

2 tsp (or more, heck, I like it spicy, but it’s totally up to you) ground chipotle powder

1/4 – 1/2 cup heavy cream

Parsley leaf, to decorate if you are so inclined

In a large stock pot, add the olive oil and set the heat to medium low.  Add the onion and zest.  Saute until it is translucent, about 6-7 minutes.  In the meantime, peel the squash and cube it.  Add to the onions along with some salt, pepper and cook for about 5 minutes more.  Add the juice and stock and raise the heat to high.  Let it come to a boil, and then lower the heat to medium low and let it simmer for about 20-25 minutes.

When the squash is easy to mush, add the milk and purée with an immersion blender. Simmer for another 5 minutes.  Pass it through a chinois (or not, if you want it chunkier, omit this step) and return to heat.

In a small bowl, cut the ancho chile up into strips.  Add the chipotle and the cream and with the same immersion blender, blend until it is smooth.  Add some salt and pepper to taste.  (So your cream won’t whip, heat it up a little).

Serve the soup in bowls, and drizzle with the ancho chipotle cream.  Garnish with a parsley leaf.  Serve immediately.

From my kitchen to yours,

Carla

Strawberry Jam Tea-Cakes

cupcakes

 

On Monday it was Paolo’s birthday, and as custom here in Spain, when it’s your birthday, you bring the treats.  So, a couple of years ago I had prepared these for Paolo to take into work, and he asked for them again this year.  I love these cupcakes, as they are really cakey, and nothing is better than biting into this luscious strawberry filling!  My favorite part has to be the glaze, though.

I remember as I was making them that there was something that I needed to do with the glaze, and after making them this time, I now realize that you have to make double the amount of glaze for them to truly be covered in it.  If not, it just seems to pool messily on the bottom, leaving much to be desired on top!  But, that said, next time I am sure I will remember.  (Or will I?)

This is a recipe courtesy of Martha Stewart, whose cupcake book I pore over time and time again.  I love looking at the glossy pictures of these beautiful cupcakes.  Unfortunately, not all the recipes work out.  I am constantly confounded by this, as I have had many issues with Martha’s recipes.  You’d think such a monstrous sized company would have a recipe-proofer, but alas, even Martha has her imperfections!

So here’s what you’re going to need:

Martha Stewart Cupcakes

1 cup (2 sticks) unsalted butter, room temperature, plus more for tins

3 cups all purpose flour, plus more for tins

1 tsp baking powder

1/2 tsp salt

1 1/2 cups sugar

2 tsp finely grated orange zest

4 large eggs, separated, room temperature

1/2 cup milk

1 cup strawberry jam or preserves

Citrus Glaze (Recipe Follows)

1. Preheat oven to 350F.  Brush standard muffin tins with butter, dust with flour, tapping out excess.  Whisk together flour, baking powder, and salt.

2. With and electric mixer on medium high speed, cream butter, sugar, and zest until pale and fluffy.  Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating just until combined after each.

3.  In another bowl, with an electic mixer on medium speed, whisk egg whites to soft peaks; gently fold into batter.  Spoon 2 tbsp of batter into each prepared cup.  Make an indentation in the middle of each; fill with one tbsp jam.  Top with an additional 2 tbsp batter, covering jam completely.

4. Bake, rotating tins halfway through, until cake tester inserted in centers of top layers comes out clean, about 30 minutes.  Remove from oven.  Run a small offset spatula around the edges, and turn out cakes onto wire racks and let cool completely.

Makes 12 cupcakes

5.  To finish, drizzle cakes evenly with glaze, and let set, about 30 minutes.  Glazed cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.

For the Citrus Glaze:

1 1/2 cups confectioner’s sugar, more if needed

1/4 tsp finely grated citrus zest

3 tbsp fresh citrus juice, more if needed

Whisk together all ingredients until smooth.  If necessary add more juice to thicken or more juice to thin the glaze.  Use immediately.

Makes about 1 cup

 

From my kitchen to yours,

Carla

Tuna Noodle Casserole

Tuna Noodle Casserole

 

When I told my daughter I was going to make her a dish that would make her like tuna, she said to me, “There are two things I hate about what you’re going to make.  Tuna and Casserole.”   Poor casserole.  Already got a bum rap and she didn’t even know what I was talking about.

To my utter delight, she actually loved the dish (as I knew she would) and ended up repeating several times.  I generally don’t make tuna noodle anything, but since I am now on survival mode/use up everything in my pantry mode, I figured this would be perfect.  And, apart from the tuna, it was chock full of other veggies sneaked into one recipe so it was a double whammy for mom!

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As I’ve mentioned before, we never ate such classics when I was a kid.  People actually thought our food choices were really weird.  Nothing screams outsider like Colombian, Italian and Arabic food in the Bahamas, let me tell you.  My mom had this really great volume of Time-Life cookbooks, and I might have spied this for the first time in one of those, and once in college I recreated it.

I actually really like it.  I remember not being sure how the whole tuna/noodle/cheese/béchamel thing was going to work out, but you know what, it does.  And now that I know my picky teen will gobble this up, I think it will be a repeat offender at my house from now on!

So here’s what you’re going to need:

Serves 6

2 tbsp olive oil

1 small onion, diced

1 celery rib, sliced

1 cup fresh shelled peas (if you can’t find fresh, frozen will do)

1 cup quartered cremini or button mushrooms

3 tbsp flour

2 tbsp butter

2 cups milk

Salt and Pepper to taste

Pinch of cayenne pepper

Pinch of nutmeg

1.5 cups cheddar cheese, grated

1 can tuna, drained and flaked

200 g egg noodles, cooked according to package directions, strained

1/2 cup breadcrumbs (or torn up pieces of white bread, like mine above, if you don’t have breadcrumbs)

In a large frying pan, heat olive oil over medium low heat.  Add the onions, celery and peas.  Saute until softened, about 8 minutes.  Raise the heat to high, and add the mushrooms and the salt.  Saute until the mushrooms are soft, about 5 minutes.  Add the 2 tbsp of butter, and mix until melted.  Lower the heat to medium, and add the flour and mix well.  Cook for about 2-3 minutes.  Add the milk, stirring constantly, and cook until thickened.  Season with the salt, pepper, cayenne and nutmeg.  Take off heat and mix in 1 cup of the cheddar cheese and mix well.  Add in the tuna and the noodles and mix well.

Transfer to a baking dish.

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Top with the remaining 1/2 cup cheddar, and then top with breadcrumbs.  Bake in a 350 F (180C) oven for about 20-25 minutes or until crumbs are golden and it is bubbling.  Remove from oven, and let cool 10 minutes, serve.

 

From my kitchen to yours,

Carla

 

Saveur Magazine Classic Recipe No.19 – New England Clam Chowder

 

I had high hopes for this recipe.  Being one of my favorite chowders and all.  (Ok, my super-duper favorite is Conch Chowder, but conch is hard to come by here.)  Paolo chose this recipe, he was really excited, loving clams, loving New England.  He also had never tried this and was super intrigued.   Alas, I have to say it was a total disaster.

As I mentioned in my first Saveur Magazine post,  I am going to prepare the recipes exactly as it states in the magazine.  I’ve prepared this dish from another recipe of mine and it has been a complete success.  I have eaten this dish a gazillion times too.  The problem that I found with this recipe, is that it was extremely watery.  A little red flag started waving wildly as I read the recipe calling for 6 cups of water to 2 cups cream.  And no thickener.  And, I would highly advise to place the clams in water to rid them of the sand, because I was straining and straining and straining.  But, anyhoo, I proceeded to recreate it in complete trust and experimental nature.

Needless to say, my two co-judges were not pleased at all.  Another recipe bust, another lunch that we ended up eating mainly bread and the sautéed porcini I had made as a side.  But, tastewise it was delicious.

So, without further ado, the rankings:

Overall points:  4.6/10

Difficulty:  Medium, as it has numerous steps and a wee bit time-consuming

Availability of ingredients:  Easy, if you can’t find fresh clams, frozen will do in a cinch.

10 lb clams in the shell, preferably cherrystone, scrubbed

4 oz. thick-cut bacon, finely chopped

2 tbsp unsalted butter

1 tbsp finely chopped thyme leaves

2 medium yellow onions, roughly chopped

2 bay leaves

2 1/2 lb. new potatoes, cut into 1/4″ cubes

2 cups heavy cream

Kosher salt and freshly ground black pepper to taste

Oyster crackers and hot sauce for serving

1. Bring 2 cups water to a boil in a 6-qt. saucepan over high heat.  Add clams, and cover pan;  cook until clams are steamed open, about 10 minutes (discard any that do not open).  Remove from heat, and let cool.  Remove clam meat from shells, and roughly chop;  set aside.  Pour cooking liquid from pan though a fine strainer into another bowl (you should have about 6 cups; if not, add enough water to make 6 cups); set aside.

2.  Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until its fat renders and bacon is crisp, about 10 minutes.  Add butter, thyme, onions, and bay leaves, and cook, stirring, until soft, about 8 minutes.  Add reserved cooking liquid and potatoes, and bring to a boil;  reduce heat to medium low, and cook, stirring until potatoes are cooked through, about 20 minutes.  Add chopped clam meat and cream*; cook until warmed through, about 5 minutes.  Season with salt and pepper;  serve with crackers and hot sauce on the side.  Serves 8.

* I suggest you lower the heat to minimum, if not your cream is going to curdle.

From my kitchen to yours,

Carla

 

Saveur Magazine Classic Recipe No. 83 – Elvis Presley’s Pound Cake

Elvis Presley's Pound Cake

Hello my friends, I am very sorry for not posting in a week…..I have been bombarded at work, staying up until 5 am to watch the US elections, and then, my fantastic computer (not) decided it needed a break too and wouldn’t work.

Finally, after many restarts and uninstalls and installs, it decided to be nice and let me post!

This dish was a petition from my daughter,  as I mentioned before, we each get to choose a recipe to be done for the week.  My daughter was intrigued, thinking this would be more of a bread, obviously from the aspect.  I was very wary, because I remember pound cakes being these incredibly moist, buttery things you got in a white box that read Entenmann’s.  I remember getting that said box, tearing it open with my grandmother, and having her cut the middle slice, where the loaf separates, and gobbling it down with a glass of milk.  Other pound cakes I had tried didn’t come close in comparison.

Except for now, I can proudly say, this recipe is a MILLION times better than those pre-prepared confections.  Spongy, moist, dense without being dry.  All in all, this is one pretty amazing pound cake!

Imagine, 3/4 of the loaf was promptly eaten straight out of the oven.  And the next day, after resting in the fridge, it was even better.

I hope you get your mojo on and make this cake.  Fairly easy to make, no rocket science involved.  And my daughter gladly lent me a hand in preparing it.

Overall taste points: 8.7 / 10

Difficulty: Easy, but you need a stand up or hand-held mixer

Availability of ingredients: Super easy

16 tbsp. unsalted butter, softened, plus more for pans

3 cups cake flour, sifted, plus more for pans

3 cups sugar

2 tsp vanilla extract

3/4 tsp kosher salt

7 eggs

1 cup heavy cream

 

Heat oven to 350F (180C).  Grease and flour two 9″ x 5″ x 2″ loaf pans; set aside.  Beat butter, sugar, vanilla and salt in a bowl on medium – high-speed of a hand mixer until pale and fluffy, about 6 minutes.  Add eggs one at a time, beating well after each, until smooth.  Add flour and cream alternately, beginning and ending with flour, beating until smooth.  Increase speed to high;  beat batter until smooth and light, about 5 minutes.  Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple of crumbs adhering to it, about 1 hour 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.  Serves 10.