Wondering what to bake for the mail man and your kids’ teachers? This pound cake, filled with the fragrant, fruity flavors of apricot and orange could be just the thing.
While the apricot and orange extracts might not be readily on hand in your pantry, they make all the difference. I’ve seen them at my local grocery store and have also had some happy luck on Olive Nation with some seriously delicious extracts that have kept my creative baking spirit happy all summer long on the boat.
This recipe was given to me by an exceptional family that sailed with us several years ago. They own a bakery in Amish country and the original recipe is one of their top sellers. I’ve, of course, changed some of the extracts, due in large part to running out rather than because the recipe needed a single tweak. Thank you Beiler family for your gift of the original recipe.
Apricot Orange Pound Cake
If you end up doubling the recipe, then use five eggs instead of four. I’ve found the recipe works just a wee bit better.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract
1/2 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon apricot extract
1/2 teaspoon orange extract
Preheat oven to 350 degrees. Grease one, 9 x 5 inch, loaf pan.
In a large bowl, cream together the butter and sugar, then add the eggs. Add the flour, baking powder and salt to a sifter. Measure the milk and add the extracts. Sift half of the flour mixture and add half of the milk mixture to the butter and sugar and mix until incorporated. Repeat and pour into the prepared loaf pan. Bake for about 1 hour and 15 minutes, until a fork inserted in the center of the cake comes clean.
Bring all the glaze ingredients to a boil; pour it over the cake just as it comes out of the oven. Let the cake cool a bit before removing it from the pan.
Sweet potatoes have become one of my new favorite vegetables. While they also can be considered a carbohydrate, they are so filled with goodness in the vitamin and mineral category, not to mention the fiber, that they don’t count as a strike against you in the same way white potatoes do.
As we move into the deepest days of the calendar, when the daylight hours are at their ebb, meals that require the oven to be on for an hour or so are a welcome balm. Right now, it’s all about the cozy, the creamy, the toasty and the mellow. The way the salty bacon meets the tangy goat cheese blanketed by caramelized onions topping the soft, natural sweetness of the sweet potato is just exactly what the drop in light and temperature of this time of year calls for.When I first made this recipe, we actually had it as the main course with some roasted kale and homemade bread. But it’s swanky enough to stand up as a holiday side with no problem what-so-ever.
Sweet Potatoes Stuffed with Caramelized Red Onion, Goat Cheese and Bacon
To make fresh bread crumbs pulse the equivalent of three large rolls torn into pieces in the food processor until the pieces are the size of peas. Transfer to a baking pan and bake until the crumbs are crunchy, about 15 minutes.
2 tablespoons extra virgin olive oil (half for the onions and half for the sweet potatoes)
2 cups sliced red onions; about 2 large red onions
3 cups fresh bread crumbs, the equivalent of three rolls
4 large or 6 medium sweet potatoes, with skins on, cut in half
1/2 teaspoon salt (for the onions, sweet potatoes and stuffing to taste)
several grinds of fresh black pepper (for the onions, sweet potatoes and stuffing to taste)
3 slices bacon, cut into 1/4-inch slices
2 ounces goat cheese
3 tablespoons chicken broth or water
Preheat oven to 400 degrees. Line a rimmed baking sheet with a half sheet of parchment paper. Place the sweet potatoes flesh side up on the parchment paper and rub with olive oil. Sprinkle with salt and pepper and bake for 1 hour in the oven.
Meanwhile heat 2 tablespoons of olive oil in a medium-sized skillet over medium-high heat. Add the red onion and sauté until the onions are very soft and caramelized, about 20 minutes. Reduce heat to medium-low when the bottom begins to stick. When the onions are finished, remove from the pan and add the bacon. Cook until the bacon is almost fully cooked. Drain the fat and then add the onion and the rest of the ingredients to the same pan. Combine well.
When the sweet potatoes are tender, remove from the oven and carefully top with the stuffing by pressing the stuffing into a shape similar to the potatoes. Bake for another 20 to 30 minutes.
Makes 4 to 6
Potatoes are the one leftover which needs to be used up before it is relegated to the compost pile. They don’t freeze well, so think of ways to incorporate this Thanksgiving leftover into another meal sooner rather than later.
Of course, mashed potatoes can easily become a side for another meal. And I’ve already mentioned that roasted potatoes could become Turkey Hash. But there are a myriad of other ways that these versatile spuds can take root in another dish (see what I did there?).
Potato Cakes – Combine the mashed potatoes with some bread crumbs and an egg or two. Dredge them in more bread crumbs or in grated Parmesan cheese and pan fry them in a little oil or butter. Serve along-side grilled hanger or skirt steak or for breakfast with eggs and toast.
Potato Bread – Add mashed potatoes to your favorite bread recipe, reducing the liquid by half. For example, if the recipe calls for 1 cup of water, add 1 cup of mashed potatoes and 1/2 cup of water. Add dill, fennel or caraway seeds as an optional flavor.
Potato Leek Soup – Sauté onions and leeks in butter, salt and pepper. Add white wine and stock. Stir in mashed potatoes and adjust for salt and pepper.
It’s a toss up as to which is the better meal – the Thanksgiving meal we had yesterday or the amazing leftovers we will have today and this weekend. My mouth is watering over the endless possibilities, not the least of which is the turkey club sandwich that will be on my plate in the near future. In truth, I considered having it for breakfast.
First things first, however. If you haven’t already done so, add all of the bones from your turkey to a stock pot, cover with water, add an onion, a carrot or two, and a stalk of celery. Bring to a boil, reduce to a simmer, and let it hang out on the stove top for an hour or so. Strain and either freeze or use for a quick leftover soup.
The next thing to do is freeze anything that you won’t use within the next couple of days. Divide everything into individual or family-sized portions and place into re-sealable freezer bags or freezer containers. Label and date everything. (Even if you are SURE you will remember. Three months from now, you won’t have a clue.) Most items from a Thanksgiving meal will freeze well except anything that has potatoes in it. Even mashed potatoes tend to become mealy and watery after being frozen so use those up quickly.
Next is to utilize all of those yummy leftovers and make something equally yummy for a meal today. Here are a few thoughts and I’ll post a few more over the course of the weekend.
Leftover Turkey Soup
Less a recipe and more a suggestion, this is my favorite kind of cooking – open the refrigerator door and start pulling things out to make a meal.
In a medium or large stock pot, melt butter. Sauté diced onions and celery until translucent. Spices like cumin, curry, and chili powder take this soup far away from the traditional meal it began as. Add cut up or pulled pieces of turkey, pureed squash or sweet potatoes, any steamed or sautéed vegetable and the turkey stock you just made with the leftover bones. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Serve with a salad and some leftover rolls heated up. Add noodles, rice, gnocchi, diced potatoes, lentils or barley for variations.
Leftover Turkey Sandwich Ideas
The sky is the limit here, but you might try these combinations:
Turkey with mayonnaise, cranberry sauce, havarti cheese and lettuce on a baguette.
Turkey with avocado, mango salsa, cilantro and mayonnaise in a wrap (or wrap with lettuce).
If you were lucky enough to have ham too, layer turkey and ham with cranberry sauce, caramelized red onion and cheddar cheese on rye bread.
Roasted zucchini slices with creamed onions, Dijon mustard, tomato slices and a sprinkling of toasted pine nuts on focaccia bread with or without turkey.
Let me know what you made!
Okay, King Arthur, you got me good. Your catalog just arrived in the mail today and I HAD to make your Golden Grains Bread.
Of course, anyone who knows me well is aware that actually following a recipe is next to impossible for me. I can’t resist making a recipe my own. Soooo, now I need to say, “thank you,” King Arthur, for the inspiration for this wonderful sandwich bread.
Multi-Grain Flaxseed Sandwich Bread
3 cups all-purpose flour (of course I like King Arthur the best)
2 cups whole wheat flour
1/2 cup semolina flour
1/4 cup flax seeds
2 tablespoons poppy seeds
2 tablespoon vital wheat gluten
1 tablespoon instant yeast
1 tablespoon salt
2 1/2 cups warm water
Combine all dry ingredients together in a large bowl. Add the water and mix until the dough forms a ball. Knead by hand or with a dough hook until the ball is soft and smooth. The dough will be just a tiny bit sticky, so add a little flour as needed. Allow the dough to rise, covered, for 1 1/2 to 2 hours or until almost doubled.
Preheat oven to 375 degrees. Lightly grease two, 9″ x 5″ bread pans. Form the dough into two equal loaves and transfer to the prepared pans. Cover and let rise again for another hour or until the bread is at least 1-inch over the edge of the bread pan.
Make 3 diagonal slashes on the surface of the bread. Transfer the pans to the oven and add steam in whatever way works for you. (I have a pan of rocks on the bottom of my oven that acts as a sauna when I pour water in it.) Bake for 40 to 45 minutes or until an internal read thermometer registers 190 degrees. Transfer to a rack to cool completely before slicing.
Makes 2 loaves
Houses that smell like baking bread are also the best!
Fresh sourdough baguette straight from a wood fired oven? Sure! Off the coast of Maine on an historic sail boat? Even better.
Gourmet cooking cruises, culinary travel, or Maine Food Cruises, no matter what you call them, they all have the same thing in common – local Maine food, grown sustainably, and served with care and attention on the deck of the Schooner J. & E. Riggin. We serve what I call swanky comfort food all summer long, but our special Cooking with Annie trips have an additional element – a bit of education.
We aren’t “in class” all day long, so if you have a spouse or friends that are just interested in eating well while you learn a few more tips and techniques to add to your culinary arsenal, this is perfectly planned.
That said, anyone who wants to spend all day in the galley with me, watching and learning, absolutely can. From 6am to 7pm, I’m in the galley making breakfast, lunch and dinner, so there are plenty of chances to get your hands doughy or dirty, so to speak.
The first in the series of topics that we talk about during the trip is bread.
Breads – to knead or not to knead, sourdough or quick breads, baguette or stirata, the world of bread is big and the options are many.
Bread Tip: Did you know that there are two ways to encourage the formation of gluten (what gives a loaf it’s loft and structure) in bread? Kneading is one and more moisture is another. So to achieve a similar result, you can either spend 5 to 10 minutes kneading your bread or you can add more liquid to your dough and let time do the work.
Gourmet cooking cruises? Who doesn’t want to eat well on vacation? July 6 to 9th is our next Maine Gourmet Food Cruise.