Good afternoon lovelies...
I am so looking forward to some much needed time off this holiday season. I can't wait to get together with my family to cook, bake, sing, lounge, sleep, go for long luxurious CA runs, and snuggle with my siblings. This will be the first Thanksgiving since before I was married that I will get to spend with my family. My wonderful cousin, Betsey, has even started a tradition with the rest of the cousins- Our "Annual Cousin's Thanksgiving" in which all of our cousins get together and host our own version of Turkey Day. I'm very excited I get to be a part of the 2nd annual one!
Here's what I am planning to bring:
Spiced Bundt Cake with Apple Caramel Sauce
Ingredients:
Caramel sauce:
- 1 cup sugar
- Pinch of cream of tartar
- 1/4 cup fresh apple cider
- 1/4 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Cake:
- Nonstick vegetable oil spray
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1 vanilla bean, split lengthwise
- 2 1/3 cups all-purpose flour
- 1 1/4 cups slivered almonds
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly grated nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 1 cup (packed) dark brown sugar
- 1 cup sugar
- 3/4 cup powdered sugar plus more
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 5 large egg yolks
- 1 cup whole milk
Prep:
For caramel sauce:
Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.
For cake:
Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.
and Brussels Sprouts with Shallots and Salt Pork
- 1 cup 1/4" cubes salt pork or pancetta (about 8 ounces)
- 2 large shallots, peeled, quartered (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved
- 1-2 tablespoons juice from jarred dill pickles
Prep:
Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill.
Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan.
Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing.
Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.
Are you planning on cooking for Thanksgiving?
Adieu
