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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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CHESTNUT STUFFED SQUASH WITH LEEKS & APRICOTS

11/15/2017

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Picture
Serves: 6
 
1 4 to 5 lb. edible squash
3 tablespoons honey, divided
1 tablespoon butter
2 tablespoons olive oil
2 medium leeks, cleaned and thinly sliced
7 oz. roasted or steamed chestnuts, roughly chopped
5 oz. dried apricots, diced
½ cup dry white wine
2 teaspoons shredded fresh sage leaves
2 tablespoons of plain raw pumpkin seeds
Salt and freshly ground pepper to taste
 
  1. Preheat the oven to 350º.
  2. Slice the top off the squash and set aside.
  3. Scoop the seeds and strings from the squash and discard.
  4. Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey.  Place the lid on the squash and place the whole into a baking dish.
  5. Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
  6. Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
  7. In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
  8. Add the leeks and sauté until translucent.  Add the squash flesh, apricots and half the wine.  Stir while continuing to cook until apricots are softened.
  9. Add the chestnuts, sage, remaining honey and remaining wine.  Blend well and cook for another 5 minutes.
  10. Add the pumpkin seeds and season lightly with salt and pepper.  Mix well.  Stuff the squash shell with the mixture.  Top with the lid and serve.
 
Note: This can readily be made in advance and reheated when needed.  Just add a bit of broth or white wine to the stuffing to maintain the moistness.
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Spicy Lamb Stew with Cardamom and Apricots

8/26/2015

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Picture
Recipe by Anna Gill

Serves: 4

½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
3½ pounds lamb shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cups chopped onions
2 teaspoons minced peeled fresh ginger
1 cup water 
1 cup dried apricots, quartered
1 teaspoon white wine vinegar
1 teaspoon sugar

1. Mix first 4 ingredients in large plastic bag. Add lamb and toss to coat.
2. Heat vegetable oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender and golden, about 10 minutes.
3. Add lamb and sprinkle with salt. Sauté until brown, about 5 minutes.
4. Add minced ginger and stir 1 minute.
5. Add 1 cup water and bring to boil. Reduce heat, cover and simmer until lamb is tender, stirring occasionally, about 1 hour.
6. Add apricots to pot and simmer uncovered until liquid is slightly thickened and reduced, about 10 minutes.
7. Stir in vinegar and sugar. Season to taste with salt. Divide stew among 4 bowls.
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Grilled Apricots with Brown Sugar and Basil

8/25/2015

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Recipe by Anna Gill

Serves 4

3 tablespoons unsalted butter, softened
3 tablespoons brown sugar
2 tsp. chopped basil
Pinch of cinnamon
Pinch of salt
4 ripe apricots, halved & pitted
Spray vegetable oil
Whipped crème fraiche 

1. Prepare the grill for medium high heat.
2. Mash together the butter, sugar, cinnamon and salt and set aside.
3. Lightly spray both sides of the apricots with the vegetable oil.
4. Place the apricots skin side down on indirect heat for approximately 4 minutes.
5. Turn the apricots over and grill for another 8 to10 minutes; given the variation in size and ripeness, it is wise to be cautious.
6. Meanwhile, heat the butter mixture in the microwave for 25 to 30 seconds, until very hot but not spattering.
7. Place apricots cut side up on serving plate, spoon butter mixture into the cavity. Scoop crème fraiche into the bowl of each apricot and sprinkle with fresh basil. 
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  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
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  • More Info
    • Join the Market
    • About Us
    • Contact Us
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    • Winter Harvest 2020