For the Love of Desire

I am not a huge fan of the changing of the season from summer to autumn and beyond. I never complain about the heat, and I am willing to suffer the thickness of a hot, humid day over a deep-set chill. I never used air conditioning until I moved in with my husband who starts whining about the weather as soon as it hits 75-degrees. I cannot stop the tilt of the earth, and I start layering on clothes once it hits 75-degrees. Why do opposites attract? The upside to the change of seasons is more time indoors which for me means more time in the kitchen – playing. And, this weekend was a perfect case for not wanting to venture too far – wet, cold and downright gloomy. I also knew I was going to have to bake something for it was our anniversary and I married a cold weather loving, sweet-tooth craving man. Did he want a carrot cake, cheesecake, chocolate ganache layer cake? The answer I got was, whatever you feel. With no direction I looked at my pantry and refrigerator for a suggestion. Not enough eggs for a layer cake. I have not replaced the last of the sweetened condensed milk so no “gook” for a carrot cake. And, cream cheese is not an item I tend to keep on hand. So, the go-to satisfiers where not going to be made.

It was our anniversary weekend, let the creation of a new idea be his gift. A stollen popped into my head, most likely prompted by the packet of yeast in the side door of the refrigerator. An odd thought for me given I am not a fan of these styles cakes. Anytime I get a Christmas stollen or panatone I confess to re-gifting it, or using it for a bread pudding. Nevertheless, I got stuck on the idea and maybe, I’ll create something that won’t get re-gifted.

Yeasted Fruit Cake – yields 1 cake

1½ cups warm water

1-packet dry instant yeast

4-cups all-purpose flour

1/8-teaspoon salt

½-cup sugar

2-tablspoon unsalted butter – at room temperature

1-tablspoon vanilla extract

½-cup golden raisins

1-cup chopped dried apricots

1¼-cups ground almonds

In the bowl of a standing mixer pour in the water, and then mix in the yeast, a pinch of flour and sugar. Allow this mixture to stand for about 10 minutes in order to bloom out the yeast. Once you notice the yeast’s activation mix in the flour, salt and sugar and beat until smooth – about 5 minutes. Then beat in the butter and vanilla to thoroughly incorporate. Mix in the raisins, dried apricots and almond to combine.

Cover with a clean towel and allow it sit at room temperature for 45 to an hour.

Pre-heat the oven to 375-degrees.

Grease a Bundt or stolen mold and pour the dough into it.

Bake the cake for 45 to 60, or until a cake tester comes insert in the cake of the cake comes out clean. Remove to a cooling, and allow it sit for 15 minutes, and then unmold. Let the cake completely cool. Once the cake has cooled pour over the glaze (recipe below).

Glaze:

1-tablespoon hazelnut oil

2-tablespoons half-n-half

4½-ounces chopped white chocolate 

Place the oil, half-n-half and chocolate in a bowl, and place over a pot of simmering water. Once the chocolate has melted remove from the pot, and whisk the mixture together until smooth and cooled. Drizzle the chocolate glaze over the cooled cake. 

What I like

As a child I remember my mother taking us grocery shopping with her, almost everyday we would end up at Pathmark, Waldbaums or the Big Banana procuring provisions for the household that never saw a cupboard go bare. As a matter of fact, we had a spare pantry in the garage that could have served as a neighborhood mini-market.  My mom was a coupon shopper, so we were usually on the hunt for advertised and unadvertised bargains. I think she should have been a very successful professional shopper.

As for me, I did not fall far from the tree. Like my mom, I tend to shop everyday going to specific stores, markets, and shops for a particular item. I obnoxiously know the prices of items from store to store, and while I am not a coupon user I will go the mile to get the better price. When I find myself in a new farmer’s market the first thing I do is a walk-thru – sizing up seasonal offerings and who has the competitive price.

 

Unlike my mom I rarely stop at the “deli guy.” My appetite for sliced bologna with French’s mustard has disappeared and I am more apt to head to a favorite Spanish grocery for waft thin slices of Serrano ham. The one purchase I made from a traditional deli, when I was in my twenties, was rice pudding. I always begged my mom to buy some rice or bread pudding from the shiny refrigerated case decorated with frills of purple kale. I was always told no, followed up with a justification for the negative response, “our people don’t eat it.” Our people!? I never quite got it though I assumed it was not kosher, however, we did not keep a kosher household and a matter of fact she made a fabulous pineapple/clove baked ham which I was sure was not kosher. Years lately my mom confessed that she were not a fan of either dessert, and that is why she won’t buy it. Guess, this apple has rolled out of the orchard.

Much to my mom’s amusement I have become a great fan of the these simple, humble indulgences and have produce quite a few over the years for family gatherings – though she never warmed up to them.

White Chocolate Bread Pudding – yields 13x7x2

1-loaf good quality white bread or brioche (approximately 1-pound)

1-quart cream

1-cup chopped white chocolate

6-egg yolks

½-cup sugar

1-tablespoon vanilla extract

½-cup dried cherries, apricots or blueberries

½-cup sliced almonds

¼-cup sugar

Pre-heat the oven to 325-degrees.

Cut the bread into 1-inch cubes, and hold to the side.

In a 2-quart saucepan add the cream and white chocolate. Over a low flame warm the cream to melt the chocolate – don not let it come to a boil.

In the meantime, beat the egg yolks and sugar together until pale yellow and fluffy. Once, the cream has warmed, and the chocolate is melted slowly whisk it into the egg yolks – taking car not to curdle the eggs. Then whisk in the vanilla.

Spread the bread cubes and dried cherries into the baking pan. Pour over the egg/cream mixture. Gently press down on the bread in order to make sure it is soaked in the egg/cream mixture. Sprinkle the almonds then remaining ¼-cup of sugar over the top.

Place in to the oven n for 45 minutes, or until the center, when gently pressed, is set. Serve warm or cold.

Caramel Sauce – yields approx.1-1/2-cups

2-cups sugar

¼-cup water

¼-cup orange flavored liquor (such as Grand Marnier)

2-teaspoons unsalted butter

½-cup cream

In a 1-quart saucepan bring the sugar and water to a boil. Don’t stir the mixture just let the sugar fully dissolve – this will lessen the chance that the sugar will re-crystalize creating a look like rock candy. Once the sugar has completely dissolved add the Grand Marnier. Continue to boil the mixture until it takes on a dark amber hue. It is a slippery slope between prefect caramel and burnt.

Remove from the heat and carefully stir in the butter, and then the cream. Allow the mixture to cool before using. This sauce can be held at room temperature.