gingerbread bundt with espresso glaze

resolutions are not for me

i am all out of resolve 

by the time the new year rings its bell

reflect?

recharge?

yes

resolve?

no way

give me until spring

meanwhile

i will sit by the fire

mug in hand

fork in mouth

i made this cake as part of a full buffet for a wedding

full and heady with spice

it sticks to your ribs

in a good way

{this recipe comes from Gramercy Tavern...and developed by Claudia Fleming. I have made this recipe and the recipe in her book "The Last Course".  I prefer this one.  I have made a couple very minor adjustments to the recipe, which I will announce so you may or may not choose to do the same}

Gingerbread Bundt

{Gramercy Tavern}

1 cup oatmeal or guiness stout {i used anchor steam pale ale}

1 cup dark (not blackstrap) molasses

1/2 tsp baking soda

2 cups all purpose flour

1 1/2 tsp baking powder

2 Tbs ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg

pinch ground cardamom

generous pinch kosher salt {my addition--optional}

3 large eggs

1 cup dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil

1 Tbs Trablit coffee extract *or 1 Tbs espresso powder {my addition-optional)

Preheat oven to 350F.  Use shortening to grease pan (trust me on this...pan spray will not work, butter works better, but shortening works the best) and then dust with flour. Set aside. 

Boil stout (or other beer if using) with molasses.  Take off heat and then whisk in baking soda.  The mixture will bubble up, so make sure your pan has plenty of room, so the mixture does not overflow.  Allow to cool to room temperature.  Sift together flour, baking powder, salt (if using), ginger, cinnamon, cloves, nutmeg, and cardamom {if using espresso powder, sift with flour. If using coffee extract, whisk in with eggs and sugar} Whisk together eggs, brown sugar and granulated sugar until completely incorporated. Whisk in oil and then molasses mixture. Add flour in single addition and whisk until it is just combined.  Pour into prepared pan and bake about 50 minutes or until a tester comes out clean.  Allow to cool in pan on rack for about 5 minutes, then turn onto rack, and allow to cool completely.

Espresso Buttermilk Glaze

{this is entirely my addition and is optional}

1 lb confectioner's sugar

1 oz strong espresso

1 Tbs Trablit coffee extract or 1 Tbs espresso powder

buttermilk

Place the confectioner's sugar in a bowl.   Mix the trablit or espresso powder into the espresso.  Pour the espresso bit by bit careful not to thin out the confectioner's sugar too much.  If the confectioner's sugar is still too thick to pour, add buttermilk until you get a pouring consistency. NOTE:  this uses such a small amount of buttermilk, if you don't have it on hand, you can easily substitute cream, half and half or milk.

Generously pour over cooled cake and allow to harden.

*Trablit is a very strong and specific coffee extract. It cannot be substituted with clear extract or candy oil.  If you can't find it (or it is cost prohibitive) please use espresso powder.  

affogato {drowned ice cream}

sometimes

afternoons

call for a snack

a pick me up

that is both

frozen and warm

punched 

with

caffeine

when

the mood strikes

fix yourself

one

of

these

affogato

vanilla ice cream

shot of espresso

this is not a sundae...nor it is meant to be a huge dessert.  use a nice vanilla ice cream and give yourself a nice size scoop.  while your shot of espresso is still warm (but not piping hot), pour over the ice cream. the espresso will melt the ice cream, so don't linger too long....

buon appetito 

honey spiced latte

i mostly drink tea

but this time of year

i love a festive coffee drink

that isn't filled

with 

syrups and sugar

because we have honey bees

i have a nice fresh stock of honey on hand

at all times

paired with warming spices

it is a delicious addition

to a hot cup of joe

Honey Spiced Latte

perfect for a cool day, or apris ski

1 Tbs honey

dusting of cardamom

dusting of cinnamon

dusting of ginger

4 oz of hot espresso

6 oz steamed milk and foam

Put the honey in the bottom of the mug or glass.  Dust the spices over the honey. Pour the hot espresso over and stir until the honey melts.  Add milk to your liking.  Top with foam and dust with a bit more cinnamon and ginger.  Drizzle honey on top.

my favorite treat

i am not totally obsessed with my morning coffee

but i will admit, i am bummed when served

bad coffee

for the longest time i had a percolator i bought on ebay

from the 50's

it made incredible coffee

when it worked

several years ago

my mother discovered a coffee machine

that changed all of our lives

thankfully

my brother and his wife

gifted one to us

(most likely from annoyance)

i might have said, one too many times

how much i loved it

this is not really a coffee maker

it is an espresso machine

one that will have you dropping your starbucks run

like a bad habit

seriously

although expensive

it is a heck of a lot cheaper than a daily pilgrimage

to a coffee shop

and

you don't have to wait in line

burn your hand with an overly hot cup

give a tip

make eye contact with strangers

or

get dressed

...would you like me to go on?

3 years in

and i still love it

friends

i give you

the nespresso

it makes espresso, or a 5oz lungo for your favorite fancy drink

there never was an easier way to have

a double half-caff, no foam, 2 splenda, skinny with a twist

or whatever silliness

 you like to drink

*sadly, i didn't receive anything from nespresso to say the nice things i said here. i just thought you should know

because the machine is THAT good

i thought saying something nice about it, was much better than saying something mean about the other machine i have--which is another pod type machine that makes the worst coffee and hot chocolate imaginable. but i won't go there.

 not today, anyway

if you are looking for more reasons to put this on your "i want it" list...i have a few 

including this fabulous cocktail

Vanilla Coffee Martini
In a shaker with lots of ice mix 2 oz of vanilla vodka, 1 oz freshly brewed espresso, 1 oz Kahlua, splash of cream de noya (almond liqueur). Shake, shake, shake. Serve in a martini glass with 3 espresso beans.

update: This summer I made a "slimmed down" version of this drink. 2 oz vanilla vodka, 1 oz freshly brewed espresso and enough splenda to make it sweet for you. Add lots of ice and a splash of milk or cream. Delicious!

this ice cream

Ice Cream in a Pinch

I took about 1 cup of custard and added to it  1 cup of milk chocolate chips melted in about 1/4 cup of cream making it a bit of a ganache. I threw in a shot of very strong espresso and whisked it all up.  The mixture was cool, so I didn't have to chill it in the fridge and I dumped it right into the ice cream machine.  30 minutes later I had a mildly chocolate, minimally coffee flavored, very smooth ice cream.  As I packed it into the tub for future eating, I swirled in nutella...for nutella ripple ice cream. 

or 

 shacheratta

Pour 4-5 oz of strong coffee into a martini shaker.  Add a lot of crushed ice.  shake it till you break it. strain it into your glass, then strain the foam on top. the foam looks and tastes like milk, but it isn't.  i had this for the first time in ravenna, italy...and i have been making it ever since.

just sayin....

pumpkin spice cocoa on a broomstick

apparently, 

i live under a rock

or maybe

i don't go down the correct aisle at target

but

it took 2 different posts, from food blogging friends

for me to understand

that there is something in the store called

pumpkin pie spiced kisses

by hershey

and it got me thinking

my hot chocolate on a peppermint stick

was a huge crowd pleaser during the cold snap of winter

maybe

i should do something similar with the pumpkin pie kisses

so i present to you

pumpkin spice cocoa on a broomstick
(printable recipe)

this is great in a hot cup of milk, but also really lights up a strong cup of coffee

mmmm scrumptious

1 bag hershey pumpkin spice kisses--unwrapped

3/4 cup white chocolate

1/4 cup powdered sugar

additional white chocolate for dipping (optional)

melt the kisses and white chocolate in the microwave for 20 seconds. give it a good stir and then put in microwave for 10 seconds at a time until it is melted and smooth. do not overheat. you do not want the chocolate to get hot.  the heat of the bowl will eventually warm and melt the chocolate. have a bit of patience...it will serve you well in the taste and the set up of the chocolate.  add the powdered sugar and stir until smooth.  pour chocolate mixture into small molds, ice cube tray, mini-muffin tins, or paper cups, and insert a wooden stick, or candy stick, or straw. it is really up to you.  place in refrigerator to set up.  once firm, remove from refrigerator and molds and keep as is, or dip in chocolate.  stir into hot milk or strong coffee for a delightful pumpkin spice treat.

a cake and a smile

i long for the days of past when family, neighbors and old friends would stop by for coffee and cake

when

birthdays were celebrated with a small dinner and then extended family coming by for birthday cake and coffee

is that a tradition lost with generations past?

perhaps

it is that people don't just visit anymore

or

 that cake has turned from an attribute of community and friendship

into

a carbohydrate laden capital lettered DON'T

I prefer a piece coffee cake to birthday cake

because

 it has to rely on itself to be good

it doesn't have some kind of amazing mocha-buttercream frosting to make it moist

or big red roses with that funny but somehow pleasing taste

and

it really does taste great with coffee

or a

mug of tea

and

 it reminds me of my grandparents

who

 insisted on having coffee and cake

while

playing gin and smoking cigarettes

on our back porch

on warm summer nights

my entire childhood

it was magic

and makes me smile

Big Ginormous Coffee Cake
(printable recipe)

(adapted from Nancy Silverton's La Brea Bakery Cookbook)

Streusel

1  cup toasted walnuts

1/4 cup granulated sugar

1/4 cup dark brown sugar

1/2 cup flour

1 tsp cinnamon

1/4 cup softened butter

Sprinkling Sugar Layer

1 Tbs granulated sugar

1 tsp cinnamon

1/4 cup toasted walnuts

Batter

8 oz unsalted butter--room temperature

1 3/4 tsp baking soda

2 tsp baking powder

2 tsp kosher salt

2 1/2 cups granulated sugar

3 extra-large eggs

1 1/2 tsp vanilla

4 cups flour

2 cups sour cream

For the struesel:  Mix in a bowl all ingredients except the nuts. Mix until it becomes a bit lumpy then toss together with nuts. Set aside

For the Batter:  Cream the butter, baking soda, baking powder and salt on low until softened and mixed together. Add sugar and mix until light and fluffy.  Mix together the eggs and vanilla in a bowl.  Alternately add to the sugar and butter the eggs and the flour, beginning and ending with the flour.  Stir until just incorporated, do not over-beat.  Stir in the sour cream.

Line the bottom of a tube pan with baking paper, spray with pan spray being sure to hit the inner tube well.  Spoon half of the batter in the pan and spread to create an even layer.  Sprinkle the cinnamon sugar mix over on top of the batter.  Drop the nuts on top and press a bit to get them into the batter. Spread remaining batter evenly on top and then cover with the streusel mixture.

Bake in a preheated 350 oven until firm to the touch and a toothpick inserted in the center comes out clean.

It will take more than an hour.

Make a pot of coffee

pick up the phone

and

 invite some friends over

for a game of cards

 or

just some laughs

More Cheese Please

I did not grow up in a rural community.  So, to me, fresh milk was an unopened carton at the local Alta Dena market.  My mom used to go to the drive through and that was about as close to a dairy as I ever got. Then I married a guy who is from dairy land and I, along with about a hundred 3 year olds,  milked a mechanical cow, at the Sheboygan County Fair.  So, I  kinda understand the process.
But ---
When we drove into the Caseificio Boscheto Vecchio Cheese Factory, I was amazed.  If you can only imagine, a property essentially split in two.  On one side is the cheese factory and shop, and the other the cows.  The same hour the cows are milked, the process of making cheese starts. It is incredible.  The factory makes one type of cheese each day, and they make a total of 14 different kinds.

On the day we arrived, they were making calciocavallo.  Actually, it was just one person, the owner, making the cheese.  She was continually immersing her bare hands into very hot water, lifting out the cheese and shaping it into a sphere that resembled a balloon. She then hung it in a vat of cold water to set.  This process continues all day, until the desired number of items are completed.  Prior to getting machinery, she would have to "knead" the cheese to the right consistency.  Now she has assistance from technology....which speeds the process along a bit. But it is still hand measured and hand formed. A read artisinal operation.
View a short video of the process here...making calciocavallo

We decided to purchase a bit of cheese, so the woman who was making it, took off her apron and steered us towards the shop.   She then proceeded to cut pieces of cheese for us to try.
Busy lady.
The cheese here is amazing...like nothing you have ever tasted.

ever seen mozzerella in a large rectangular package?...this is what it is supposed to look like

the same product, shaped differently and aged in leaves of a walnut tree

with a nice showing of mold

fresh,fresh,fresh

calciocavallo after being brined and aged

I can't forget to tell you that they also sell fresh milk.  The kind you have never tasted unless you grew up on a farm, or you currently own dairy cows, or you are really lucky.  This milk has the cream on top.  Simply to die for. Although we had gorged ourselves on cheese samples, we bought some to bring home with us.  Hopefully the customs officers will appreciate my supporting the local economy.

It is my understanding that we are able to bring cheese back as long as it is aged and is in a vacuum sealed bag.  Hopefully this is correct.  I know that it is not possible to bring back any of the cured meats, fresh vegetables-fruits or seeds...so I would never dream of trying to get those across the border in my luggage.

After the cheese factory, our day was only still half done. Our guide on our adventures Bluone had originally planned for us to go to a local workshop where they make pottery. That was something that we were not interested in, having overdosed on italian pottery in years prior.  I have lugged my fair share of beautifully designed pottery across the globe and didn't want that experience again.  If I am going to fill my suitcases on this trip with heavy items, I want them to edible.

Marcello was extremely accommodating and suggested since we were close to Ravenna, that we stop there for lunch and to see the mosaics.

I had been to Ravenna before, but the mosaics are so beautiful, that I was up for seeing them again.  Actually making  numerous trips doesn't seem superfluous.  Ravenna was quite crowded with tourists and seeing everything on a tight schedule was challenging.

We had a light lunch in an Osteria in Ravenna. It was filled with locals...and served a lovely meal.  I enjoyed a steaming hot bowl of pasta fagioli and my mom had a beautiful piece of fish. Elizabeth had grilled vegetables that wasn't all that exciting.

pasta fagioli

The mosaics in Ravenna are amazing, but I suggest that you buy a book or do a little research before you go.  Otherwise, you are looking at something beautiful, but you don't know what it is all about.  I got a few good photos..but the church was dark and I couldn't hold steady.  So my best pictures are in the book we bought, not in my camera.

We gathered outside the church to talk a bit about what we had just seen, and have a coffee.  Having a coffee, seems to be a national pastime here. But the coffee is not a big mug or a 20 oz bohemith of caffeine. Its a shot of strong coffee and it has a purpose.  And I like the purpose. However it was about 85 outside and I  was dressed for fall.  I was warm, to say the least.  My sister wondered out loud if it would be possible to get an iced coffee.  I balked.  Ice? I rolled my eyes and inquired.  And the adorable girl behind the counter made a cha-cha-cha type of movement and said...shacheratta? And I said, si...due.  And so now I have a new drink.  You wouldn't believe it.  The coffee is well shaken in a martini shaker with ice.  Just coffee, a lungo...so not a short expresso, but about 4 or 5 oz of strong coffee.  The coffee gets poured through a shaker into the glass, then...you strain the foam on top. It looks and tastes like milk foam...but it isn't.  Genius I tell you.  Don't tell Starbucks!

Then we wandered about town for a bit and I found an absolutely charming candy truck on the edge of the main square. Imagine...a truck with all sorts of lollies and sweets...a darling candy man behind the counter, and children on bikes lined up to buy their choice. It was a real movie moment. I loved it! I bought a bombe, which was essentially a malomar and shared it with my mom.

If you can believe it, our day was not over.  In the afternoon we were welcomed by Nicola in his restaurant.  He is very quick in the kitchen and passed on some amazing tricks.  I want to tell you all about it, and I have some videos to share as well.  Look for the next blog coming soon....

teaser...a recipe for pasta with prosciutto and arugula.  Delicious!

Ciao