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Hartford Election Cake

10/21/2020

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Picture
Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted
  1. Mix the yeast with the heated milk and set aside.
  2. Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
  3. In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
  4. Add eggs and beat for two more minutes.
  5. Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
  6. Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
  7. Transfer to a stand mixer with a dough hook.
  8. Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
  9. Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
  10. While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
  11. Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
  12. Scrape the mixture into the prepared Bundt pan.
  13. Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
  14. Preheat oven to 350 degrees F.
  15. Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
  16. Remove from oven and brush with the melted butter.
  17. Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

  1. Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
  2. Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.




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Gluten-free Pumpkin Cheesecake with Gingersnap Crust

11/20/2019

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Picture
Serves 8
​
Crust:
2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
3 tablespoons brown sugar
6- 8 tablespoons melted unsalted butter
Pinch of salt


Cheesecake:
1 tablespoon softened unsalted butter
24 oz cream cheese, softened
1 cup brown sugar
1 ½ cups pumpkin puree
½ cup heavy cream

⅓ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon ground cinnamon
4 large eggs


  1. Preheat oven to 350°.
  2. ​Butter a 9-inch springform cakepan and set aside.
  3. Use a fork to combine the gingersnap crumbles, 3 tablespoons of brown sugar and the melted butter, taking care to add only sufficient butter to bind the other ingredients.
  4. ​Press the crust mixture into the bottom and up about 2 inches of the sides of the buttered pan.
  5. Add the cream cheese and brown sugar to a large bowl and beat with an electric beater until the mixture is light and fluffy.
  6. ​Add the pumpkin, stirring to blend well.
  7. Add the heavy cream, maple syrup, cinnamon, allspice and vanilla. Stir to blend well.
  8. ​Add one egg at a time and using an electric beater on a slow speed, beat each egg into the mixture thoroughly.
  9. Pour the batter into the prepared springform pan. Bake in in the preheated oven for 55 to 85 minutes or until the center is set.
  10. Set on a rack to cool for 30 minutes. Then refrigerate overnight.
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Ginger and Spice Chicken Thighs

1/9/2019

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Picture
Serves: 2




2 teaspoons ground ginger
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice
1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces
2 tablespoons minced shallots
1 tablespoon olive oil
¼ cup chicken broth
¼ to ½ cup dry white wine
​Minced parsley, cilantro or basil
  1. Combine first 6 ingredients in a sealable plastic bag and stir well. Add chicken to the spice mixture, reseal and shake the bag well to distribute the spices; let stand 5 minutes.
  2. ​Coat a large nonstick skillet with the oil; place over medium-high heat until hot. Add the shallots and sauté until translucent.
  3. Add chicken pieces; cook 2 minutes on each side or until browned.
  4. ​Add broth and wine to skillet; cover, reduce heat to medium-low. Cook until the liquid is reduced by half, about 5 to 8 minutes.
  5. Place chicken in a large serving bowl and sprinkle the minced herb on top and serve with rice, quinoa, couscous.
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  • Home
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