If ginger is your thing, this is most definitely for you.  I sit here writing and contemplating if I should go get another piece...it would be my fourth.  There is something about 10 degree weather that makes you want to bake and eat.  So I did.

Let me mention the incredible flavor this cake has to offer.  It has so much complexity and richness between the Guinness, the molasses, fresh and ground ginger and other spices.  However, the best part is how incredibly moist this is...just look at it.

I truly feel if you are going to gift a loaf, this should be the one.  At the very least try it for yourself, it's worthwhile to bake up.  I also think it would be splendid with a dollop of whipped cream.  Yum.

Oh, I almost forgot, no mixer is needed, that's always the best.




Butter a 9 x 5 loaf pan, line the bottom and sides with parchment and grease the parchment with butter as well.  Or butter and flour a 6-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil.  Turn off the heat and add the baking soda.  Allow to sit until the foam dissipates; this takes about 10 minutes.




In a bowl, whisk together eggs and both sugars.  Whisk in the oil.




In another bowl, combine flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.




Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.  Add the fresh ginger and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour in a 350 degree oven, or until the top springs back when gently pressed.  Do not open the oven until the gingerbread is almost done, or the center may fall slightly.  Transfer to a wire rack to cool.




Guinness Stout Ginger Cake
Adapted from FOODday - The Oregonian

1 cup Guinness stout
1 cup molasses
1/2 Tablespoon baking soda
3 eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar (do not substitute light brown)
3/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons ground ginger
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 ground cloves
1/4 teaspoon freshly grated nutmeg (I used ground)
1/8 teaspoon ground cardamom
1 Tablespoon peeled and grated fresh ginger
Sprinkle with confectioner's sugar, optional
Serve with a dollop of whipped cream, optional

Butter a 9 x 5 loaf pan, line the bottom and sides with parchment and grease the parchment with butter as well.  Or butter and flour a 6-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil.  Turn off the heat and add the baking soda.  Allow to sit until the foam dissipates; this takes about 10 minutes.

In a bowl, whisk together eggs and both sugars.  Whisk in the oil.

In another bowl, combine flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.

Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.  Add the fresh ginger and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour in a 350 degree oven, or until the top springs back when gently pressed.  Do not open the oven until the gingerbread is almost done, or the center may fall slightly.  Transfer to a wire rack to cool.

Cooking Notes:  In order for the batter to fit into your loaf pan, you must be using a 9 x 5 pan.  Even though my loaf pan is stamped with that size on the bottom, all of the batter did not fit.  I immediately contacted Danielle Centoni, a food writer for The Oregonian.  She suggested my loaf pan may not be a true 9 x 5 and she was right.  When measured from the inside, my pan was 8.25 x 4.5, therefore, the batter did not completely fit.  The moral of the story, measure your pans from the inside walls to get the true measurements.  I ended up using two of 8 x 4 pans and divided the batter evenly, reducing the cooking time to 45 minutes.  It worked out well but I really wanted that larger, one loaf.

To Give: Wrap loaf or cake in parchment and tie with a ribbon, or wrap again in fabric, a tea towel or colorful tissue before adding ribbon. 

To Keep: Cover cake with plastic wrap and keep at room temperature for up to three days or refrigerate up to a week.  Or wrap well in plastic wrap, place in a zip-top freezer bag and freeze for 2 to 3 months.

One Year Ago: Recession Proof Holiday

Several Mother's Days' ago, my husband announced he was making Cholent for dinner.  "Chew what?" was my reply.  He said, "You know, Cholent (pronounced tshoolnt)."  Well, actually I didn't know and I really didn't know what he was talking about.

It turns out, it's now one of my favorite meals, especially during the winter months.

Cholent is a very traditional Jewish stew, usually simmered overnight.  It's served for lunch the next day, normally on the Sabbath.  This was a meal developed in order to conform with religious laws prohibiting them from working on their day of rest.

In our household, we make Cholent all the time, any day of the week and usually for dinner.  It is so, so good.  I cannot tell you how wonderful all the simmering time is for this meal.  The flavors of the ingredients (which are not many) come together and make a really fantastic and hearty dish.

While Cholent is a very traditional recipe, it has many, many variations.  Potatoes are commonly added but we do not use them as they often break apart and don't add a lot of the characteristic flavor we like.

I also could go on about how economical this meal is to make.  We often use stew meat which is usually an inexpensive and tougher cut.  However, after 12-14 hours of cooking, it falls apart.  The stew meat is already pre-cut which is nice as opposed to chuck roast which you would have to cut up yourself. 

Overall, it's good.  Just really, really good and we enjoy it.  You should try it, you'd be surprised how these few simple ingredients come together and make magic.

A while back I saw part of a movie on television about a rabbi who was traveling on an airplane with a pot of Cholent on his lap.  He was taking it to someone's house for dinner after he landed.  I really want to see the rest of that movie, does anyone know what it's called? 




First, pick through (looking for tiny stones) pinto beans and rinse with water.

In a large pot, cover beans with water and bring to a boil over medium-high heat.  Turn off heat and let beans soak in water until you need them; do not stir.

In another large, heavy, oven proof pot (I use my Dutch oven), brown stew meat in vegetable oil over medium-high heat; about 3-5 minutes.  (Do not add meat to the pan until the pan is hot.  I often add only several pieces of meat at a time so I don't cool off the pan too quickly.)  Once browned on all sides, remove the meat and set aside.

Add marrow bones to the pan and brown over medium-high heat; about five minutes.

Return the meat to the pan along with the marrow bones.  Halve an onion and place on top of the meat along with garlic.
 



Drain the beans from the water they were boiled in and add the beans on top of the meat and bone marrow mixture.  Fill the pot with just enough water to cover the beans (the onions do not need to be covered).  Add barley, salt and pepper.  Do Not Stir this mixture.  Cholent does not need to be stirred. 

Bring to a boil over medium heat, cover and place in a 200 degree oven for 2 hours.  After two hours add more water if needed just to cover the beans, cover and place back in the oven for another 10-12 hours.  Remove onion, garlic and bones before serving and salt to taste.  I usually end up adding more salt to the pot after I taste it.  However, it's totally up to you to add as much or as little salt as you like.

I have cooked this over night and turned it off in the morning and turned it back on before dinner to warm it up.  It's one of those meals you can't ruin, just don't stir it as it breaks up the beans. 




Sop up the liquid with bread, it is so filling, one bowl will often be enough to satisfy you.




This could not be any easier to make, try it.

Beef, Bean and Barley Stew - Cholent
Serves 4-6

2 cups pinto beans, dried
2 Tablespoons vegetable oil
1-1/2 pounds beef stew meat or chuck roast, cut into 2" pieces
1 pound marrow bones
1 large onion, halved
1 large clove garlic, whole
1/2 cup pearled barley, dried
1 Tablespoon salt plus more for seasoning after cooking
2 teaspoons black pepper

First, pick through (looking for tiny stones) pinto beans and rinse with water.

In a large pot, cover beans with water and bring to a boil over medium-high heat.  Turn off heat and let beans soak in water until you need them; do not stir.

In another large, heavy, oven proof pot (I use my Dutch oven), brown stew meat in vegetable oil over medium-high heat; about 3-5 minutes.  (Do not add meat to the pan until the pan is hot.  I often add only several pieces of meat at a time so I don't cool off the pan too quickly.)  Once browned on all sides, remove the meat and set aside.

Add marrow bones to the pan and brown over medium-high heat; about five minutes.

Return the meat to the pan along with the marrow bones.  Halve an onion and place on top of the meat along with garlic.

Drain the beans from the water they were boiled in and add the beans on top of the meat and bone marrow mixture.  Fill the pot with just enough water to cover the beans (the onions do not need to be covered).  Add barley, salt and pepper.  Do Not Stir this mixture.  Cholent does not need to be stirred. 

Bring to a boil over medium heat, cover and place in a 200 degree oven for 2 hours.  After two hours add more water if needed, just to cover the beans, cover and place back in the oven for another 10-12 hours.  Remove onion, garlic and bones before serving and salt to taste.  I usually end up adding more salt to the pot after I taste it.  However, it's totally up to you to add as much or as little salt as you like.

I have cooked this over night and turned it off in the morning and turned it back on before dinner to warm it up.  It's one of those meals you can't ruin, just don't stir it as it breaks up the beans. 

One Year Ago:  Double Ginger Crackles

This picture pretty much sums up the temperatures here in Oregon.  Everything outside is frozen solid.  I suppose we'll now call this the bird's ice skating rink.




These ice puddles are also everywhere at the vineyard property where we continue to work even though conditions outside are less than favorable.  It's supossed to be colder tomorrow, sixteen I think...yikes.




However, all the holiday decorating is done so that is one major stress relief.  Here is my favorite ornament, which is much larger than it appears...he-he.




Since we celebrate Christmas and Hannukah, the house is overall very festive.  I love this cheesy electric menorah as much as the Christmas trees.




My boys did get some bowling in at Walnut City Lanes for a birthday party.  They loved it of course.




And I finally stopped at my one of my favorite family farms in town, Schmidt Farm, and picked up my roasted hazelnuts, walnuts and prunes for holiday baking.  When I walk in this place the warmth and smell of the hazelnuts roasting send me into a buying frenzy.  If that's their marketing plan, it works.




I killed my poinsettias.  I have always kept them outdoors...in California. So without thinking it through, I put them outdoors here in Oregon.  Needless to say, they don't like 20 degree temperatures.  I don't blame them.




And I bought more, new holiday teas!!




I also finally started our Noble Pig Vineyards Facebook page, join us if you haven't already!!

How was your weekend?

I have always been a dried fruit and nuts girl.  I find them so satisfying and can easily and happily make a meal with just a handful of cashews.  I also love granola, but I enjoy homemade best. 

There are so many recipes for granola out there.  I'd love to try them all.  Being a fast eater, granola also helps me slow down and chew due to the crunch factor.  It's a good thing.

This recipe makes a bunch so it's great for gifting too.  Eat with a bowl of milk or sprinkle over yogurt, you'll love it.


 

Toast sunflower seeds, sesame seeds and pepitas in a 350 degree oven on a baking sheet for 3 to 5 minutes or until slightly brown.  After removing seeds, toast almonds and pecans for 5 to 8 minutes in the same temperature oven.




In a large bowl stir together the oatmeal, wheat germ, coconut, almonds, pecans, sunflower seeds, sesame seeds, pepitas, brown sugar, cinnamon, and salt.

In a small bowl whisk together the honey and oil.  Pour the honey mixture over the oat mixture and stir until all of the dry mixture is coated.  Spread onto two large rimmed baking sheets and bake in the lower or middle part of the oven for 30 minutes at 325 degrees, stirring at least 4 times.  Stir in dried apricots and cherries and bake for another 10 minutes stirring once.  Remove from oven and let cool, stirring every few minutes.




This will easily be my breakfast for the next couple of weeks.

Dried Apricot and Cherry Granola
Adapted from The Oregonian

6 cups old-fashioned oatmeal, uncooked
1 cup wheat germ
1 cup shredded sweetened coconut
1 cup toasted almonds, chopped
1 cup toasted pecans, chopped
1 cup toasted sunflower kernels
1 cup toasted sesame seeds
1 cup pepitas
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup honey
1/2 cup vegetable oil
1-1/2 cup chopped dried apricots
1-1/2 cups chopped dried tart cherries

Toast sunflower seeds, sesame seeds and pepitas in a 350 degree oven on a baking sheet for 3 to 5 minutes or until slightly brown.  After removing seeds, toast almonds and pecans for 5 to 8 minutes in the same temperature oven.

In a large bowl stir together the oatmeal, wheat germ, coconut, almonds, pecans, sunflower seeds, sesame seeds, pepitas, brown sugar, cinnamon, and salt.

In a small bowl whisk together the honey and oil.  Pour the honey mixture over the oat mixture and stir until all of the dry mixture is coated.  Spread onto two large rimmed baking sheets and bake in the lower or middle part of the oven for 30 minutes at 325 degrees, stirring at least 4 times.  Stir in dried apricots and cherries and bake for another 10 minutes stirring once.  Remove from oven and let cool, stirring every few minutes.

Cooking Notes: One of the most important things about granola is not to let it burn in the oven.  The original recipe called for an initial 45 minute baking time and then adding the dried fruit and baking for another 15 minutes.  I could tell after 30 minutes this would be too long.  Next time I make this I might even consider lowering the oven temperature to 300 degrees and see if that changes anything.  I believe this is all due to your particular oven so you just have to watch it and be vigilant about the stirring.  The granola continues to cook once out of the oven which is why it is very important to keep stirring it while it's cooling.  If you don't, the granola will stick to the bottom of the baking sheet.

To Give: Pack into a pretty canister or jar or cellophane gift bag tied with an attractive ribbon.

To Keep: Granola will keep for up to 2 weeks in an airtight container before it begins to go stale.  Or transfer to a zip-top freezer bag and freeze up to six months.

Become a Fan of Noble Pig Vineyard on Facebook, we'd love to have you.

I love the idea of giving this as a homemade holiday gift.  It's incredibly yummy, unique and inexpensive to put together.  If you have a tea lover in your life they will love this!

However, after making this up and taking a big little taste, I immediately decided this is not only for tea but would be the best ice cream syrup ever.  Of course I had to experiment and immediately pulled out some old-fashioned vanilla.  Wow, heaven in a bowl.

So either for tea or ice cream this is soooooooooo good.

Also, do not take my lead on wrapping here, this picture does not show how I am going to package this gift.  If you are giving this to a tea lover, place a jar filled with concentrate in a beautiful teacup and saucer (purchase at Marshall's or Ross) and include some strong tea, such as Assam.  Wrap in cellophane and include serving instructions.  It will be adorable.  If you are going to gift this as chai ice cream syrup, place concentrate in a cute ice cream bowl and tie an ice cream scoop to the outside of the cellophane.  Again, very cute.  For the bare minimum, cut a festive round circle out of fabric and tie on the top of the jar with some raffia and serving instructions. 

I promise you everyone will love it.




In a medium-sized pouring vessel, such as a Pyrex measuring cup, add sweetened condensed milk, sugar, cardamom, cinnamon, cloves and nutmeg.




Mix until combined.

Chai Concentrate
Adapted from The Oregonian

1 14 ounce can sweetened condensed milk
1 teaspoon granulated sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

In a medium-sized pouring vessel, such as a Pyrex measuring cup, add sweetened condensed milk, sugar, cardamom, cinnamon, cloves and nutmeg.  Mix until combined.  Store in the refrigerator.

To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or more to taste.  Stir well until concentrate has fully melted.  Or, pour over vanilla ice cream, it's absolutely delicious.  Keep refrigerated.

To give: Pour into small jars (I used half pint jars, all but about 2 Tablespoons did not fit in this size jar) with lids and package decoratively.  Attach a tag with instructions to keep the mix refrigerated and how to use it.

To keep: Store in refrigerator for up to 6 months.

One Year Ago:  At What Age Did You...

I've been dreaming of an all-homemade holiday.  One where all gifts are made in the kitchen or someone knits me an afghan or some cashmere socks.  Can you knit cashmere socks?  I want a Norman Rockwell holiday, do those still exist?

However, my kids long for video games, remote control cars and basketball hoops, what can I say, they are normal.  Really, I need/want nothing (unless you count another tractor, fencing for my property and vineyard posts etc.), I would be happy with all homemade gifts.  I have always appreciated the jar of jam or cookies straight out of someone's kitchen, it's so much more meaningful to me.  I do not need another "thing".

I came across these little sachets and thought they would be perfect to tuck into holiday cookie platters or give a set of three in a lovely mug.  I am a sucker for mulled cider this time of year and love the way it makes the house smell.

These little bouquet garni bags available from Sur La Table are perfect vessels for the spices as you can boil the bags right in the cider and remove the whole bag when done.  No mess to clean up.  Wrapping the spices in cheesecloth and tying with kitchen string would also work nicely.




Cinnamon sticks, whole cloves, star anise and whole allspice is all you need.




This would make a nice hostess gift.




Mulled-Cider Sachets
Adapted from Real Simple

For each bag you will need-
2 cinnamon sticks
1 piece of star anise
1 Tablespoon whole allspice
1 Tablespoon whole cloves
1 bouquet garni bag or cheesecloth and kitchen string

Place the cinnamon, star anise, allspice and cloves in the bag.  Keep at room temperature for up to 6 months.

Include these instructions with your gift: "Simmer 1 sachet in 2 quarts apple cider for 15 minutes.  Serves 8."

One Year Ago: Chai Eggnog

I have not been to the grocery store for almost 2 weeks, which is a world record for me.  The beautiful weather (although very cold) continues in Oregon and for me that means all work and no play.

We are very lucky to have these dry days which allow us to get up to the vineyard property and work.  The current agenda requires us to continue with stick picking the land before grapes are planted in the Spring.  Crawling around in the mud on your hands and knees for 5-6 hours is a whole different kind of exercise.  It makes you aware of every muscle you have in the form of aches and pains.  Dislodging large logs from the mud is also very hard on the hands.  My fingertips have become so tender, even typing is uncomfortable at this point.

However, stick-picking your own vineyard property makes you realize what you are doing is the result of a passion to see a dream through. Otherwise you would just quit.  It's too hard.

So even though I haven't cooked a meal in who knows how long now (takeout has been our only saving grace) I did manage to make us this little dessert last night.  I always have Guinness in the refrigerator, since it goes so nicely in chocolate cake.  I like having it around.  So when I came across this little recipe, I thought okay, I'll find the energy to put this together.  Glad I did.

I loved the richness this syrup has with a nice after bite.  It was so good and so much better than regular store-bought ice cream syrup.  I think this would be good over cheesecake too.

Make it for the Guinness lover in your life.




You'll need some Guinness of course or any other stout beer.




Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes.  Whisk in 3 Tablespoons diced cold butter.




Drizzle the Guinness caramel over vanilla or butter pecan ice cream.  Serve with shortbread cookies if you have some.

Guinness Sundae
Adapted from Food Network Magazine

One 15 ounce can Guinness or other stout beer
1/2 cup sugar
3 Tablespoons butter, cold and diced
Vanilla or butter pecan ice cream
Accompaniments:  Shortbread cookies

Bring one 15 ounce can Guinness and 1/2 cup sugar to a simmer in a saucepan over low heat and cook until syrupy, about 40 minutes.  Whisk in 3 Tablespoons diced cold butter.  Drizzle the Guinness caramel over vanilla or butter pecan ice cream.  Serve with shortbread cookies if you have some.

One Year Ago:  Where Is He Getting His Information...

So much food, so little time.  With all the amazing food we put together on Thanksgiving, does anyone ever get great food shots?  This is about the only picture I have of Thanksgiving dinner.  I was just too busy enjoying myself.

About sixteen of us came together at our friend's house, the Wrigley's, this year.  Surprising to many, I did not cook Thanksgiving dinner.  I was in charge of stuffing, pie and some wines.  But wow did we feast.  Our friend's John and Jody cooked an amazing meal....turkey, ham, an incredible sweet potato dish, green beans, mashed potatoes, gravy, homemade bread and we had enough dessert to feed at least 900 more people.  We opened all the favorite Thanksgiving wines, Riesling from Oregon, Germany and California...Gewurztraminer and of course lots of Pinot Noir.  Honestly after dinner I laid flat on the wood floor for awhile to help aid in the digestion process.  I was stuffed.  It was wonderful.




Now, if you have never been to the Oregon wine country on Thanksgiving weekend, you are truly missing out.  Every winery, even those not usually open to the public, put on a great party.  There is food, great wine and even entertainment at some places.  This was the spread at Maysara this year, it was another feast with offerings such as pork carnitas, lamb meatballs with tzatziki sauce, beef with mushrooms, all kinds of salads and a quince jam I would love to have the recipe for.  I could go on and on about the food they had to go with their wine tasting, it was heaven on a plate.  We are so glad Maysara is just located over the hill from our property, they make some amazing wines you just have to taste.




Here are myself (left) and Flo (middle), owner of Maysara and Nicolette, owner of  Youngberg Hill Vineyards and Inn, one of the most beautiful bed and breakfasts in the valley and makers of some incredible Pinot Noir as well.  I'm definitely in very good company with these ladies.




Three of my favorite Maysara wines.  I'm sure you would love them too.




After we left Maysara, we headed over to our other fabulous friend's winery, Coleman Vineyard.  Here Kim Coleman is letting us sample the Pinot Noir that was just barreled down over the past weeks.  I honestly can't put in words how good the 2009 vintage has turned out to be.  I was tasting the same wine, made with the same yeast but now beginning its aging process in two different types of oak.  Both were incredible.  However, if you've ever had the Coleman's wine, you would know, it's always incredible. 




Here Randy Coleman gave me my Mardi Gras beads, we just had a great time.  And guys, I think I ate all your salami while I was there...it was so good.  Sorry.




Even the Coleman's dog had Mardi Gras beads and he was definitely tired out.




Now, in regards to our own vineyard property, it has been raining here in Oregon for about the last 25 days straight through Thanksgiving day.  Weather like this makes it very difficult to get work done in the mud.  However, for the past few days it has been dry and will continue to be dry for another few days if we are lucky. 




This has allowed us to get out in the very dense fog and cool temperatures (about 45 degrees) and take some GPS measurements and monitor areas that are water logged and will need better drainage.  All of this in anticipation of Spring planting.




And even though it's not raining, this is the residual mud left on my boots after I wiped most of it off.  You should see the bottoms.

How was your weekend?

When I put out the call on Facebook for a beloved Coconut Cream Pie recipe, several of you responded with some favorite choices.  Ultimately, I went with my old friend Angela's (from grade school and high school), mother-in-law's (you got that) old standby.  A recipe she has successfully made many times before and ultimately got from Southern Living.

I have to say I love coconut cream pie, the sweetness is the perfect ending to a meal.  I think I like it better than banana cream pie.

I made my own crust with the recipe I always use, but feel free to use your own crust recipe or a store-bought crust.  Of course homemade will always taste best.  

The pie is simple to make, it's essentially just making custard, pouring it into a blind-baked pie shell and letting it set.

I originally wanted to pipe on my whipped cream with a large star tip but I could not find it at the time.  I think that would have made it easier to cut as the whipped cream can become a tad oozy if it's not set completely.  Don't ask me how I know this.

Overall, the pie was a winner.  Thanks Angela for sharing it with me.


 

Make pie crust and blind-bake or bake according to package directions before adding filling.

Combine sugar, cornstarch, salt, egg yolks and milk in a heavy saucepan, stir well.  Cook over medium heat, stirring constantly, until mixture thickens and boils (this could take 8-10 minutes...do not hurry this step).  Boil for 3 minutes while continuing to stir.  Remove from heat and stir in butter, vanilla and coconut.




Pour filling into baked pie shell and place saran wrap directly on custard to prevent skin from forming.  Cool in shell and then chill in refrigerator until firm, at least 3 hours but preferably overnight.

For the topping, whip cream and sugar together.  Spread over chilled pie and sprinkle with toasted coconut.




So, so yummy.

Coconut Cream Pie
Adapted from Angela's mother-in-law via Southern Living Magazine

Filling:
3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, lightly beaten
3 cups milk
1-1/2 Tablespoons butter
1-1/2 teaspoons vanilla extract
3/4 cup flaked coconut, sweetened
1 baked pie shell

Topping:
1 cup heavy whipping cream
1/3 cup powdered sugar, sifted
1/3 cup flaked coconut, toasted

Make pie crust and blind-bake or bake according to package directions before adding filling.

Combine sugar, cornstarch, salt, egg yolks and milk in a heavy saucepan, stir well.  Cook over medium heat, stirring constantly, until mixture thickens and boils (this could take 8-10 minutes...do not hurry this step).  Boil for 3 minutes while continuing to stir.  Remove from heat and stir in butter, vanilla and coconut.

Pour filling into baked pie shell and place saran wrap directly on custard to prevent skin from forming.  Cool in shell and then chill in refrigerator until firm, at least 3 hours but preferably overnight.

For the topping, whip cream and sugar together.  Spread over chilled pie and sprinkle with toasted coconut.

One Year Ago: Autumn Salad with Red Wine Vinaigrette

I know, I know, it's the day after Thanksgiving and who needs stuffing.  It's like the Christmas cookie recipe the day after Christmas.  Useless.  However, since I use my own food blog as a recipe book (I don't have a little binder with secret/favorite recipes), I have a couple stuffing recipes I have to catalog for next year.  This is one of them.

Food & Wine Magazine touted this as the quintessential stuffing to pair with Pinot Noir so of course I had to make it.  It was very well received and requested again next year.  It definitely deviates from traditional stuffing but I believe every Thanksgiving table should have old stand-bys and new fangled recipes.  I also believe there should be at least two kinds of stuffing.

This recipe was excellent.  I loved the use of fresh fennel as well as fennel seeds and the dried figs.  Slightly sweet and fragrant from the herbs, this was a definite treat to have at the table.

Since a lot of folks also serve turkey for Christmas, maybe this stuffing will grace your holiday table.




Before making the stuffing, you have to stale the bread at least a day ahead.  You want to dry up the starch cells so they refill with flavorful liquids.  Tear or cube bread into smaller pieces before staling.  You can also do this in the oven to speed up the process (350 degrees for 15 minutes).

Spread the almonds on another baking sheet and toast for 5 minutes at 350 degrees until lightly browned.  Let the almonds cool, then lightly crush them. 




Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.




In a large skillet, melt 6 Tablespoons of butter (I used bacon grease).  Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 7-8 minutes.  Let cool.




Scrape the vegetables into the bread mixture in the bowl.  Stir in stock or broth until fully incorporated.  This is where I taste the mixture (before I add the eggs) and season it to my liking with salt and pepper.  Once I'm happy with the flavor I add the eggs and mix thoroughly. 

Place the mixture into a generously buttered 9 x 13 baking dish and bake for 30 minutes at 350 degrees, the top should be lightly browned.




Serve hot.

Fig-and-Almond Bread Stuffing with Fennel
Adapted from Food & Wine

One 12-ounce loaf peasant bread, cut into 1" cubes (I baked mine but store-bought is fine)
12 ounces dried Black Mission Figs (2 cups), stemmed and coarsely chopped
2 Tablespoons chopped sage
2 Tablespoons chopped flat-leaf parsley
6 Tablespoons butter, plus more for greasing (I used bacon grease for frying, butter for greasing)
1 large onion, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1 large fennel bulb, cored and finely chopped
2 garlic cloves, minced
1 tablespoon fennel seeds, finely chopped
8 large eggs, lightly beaten
2-1/2 cups chicken stock or broth (if your mixture seems dry you can always add more)
Salt and pepper to taste

Before making stuffing, you have to stale the bread at least a day ahead.  You want to dry up the starch cells so they refill with flavorful liquids.  Tear or cube bread into smaller pieces before staling.  You can also do this in the oven to speed up the process (350 degrees for 15 minutes).

Spread the almonds on another baking sheet and toast for 5 minutes at 350 degrees until lightly browned.  Let the almonds cool, then lightly crush them.  Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.

In a large skillet, melt 6 Tablespoons of butter (I used bacon grease).  Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 7-8 minutes.  Let cool.

Scrape the vegetables into the bread mixture in the bowl.  Stir in stock or broth until fully incorporated.  This is where I taste the mixture (before I add the eggs) and season it to my liking with salt and pepper.  Once I'm happy with the flavor I add the eggs and mix thoroughly. 

Place the mixture into a generously buttered 9 x 13 baking dish and bake for 30 minutes at 350 degrees, the top should be lightly browned.  Serve hot.

Make Ahead:  The baked stuffing can be covered with foil and refrigerated overnight.  Reheat in the oven before serving.

One Year Ago: So Much To Be Thankful For...