White chocolate gingerbread blondies

November 8, 2014September 7, 2022 Belinda

It’s that time of year when baking for Thanksgiving and Christmas is utterly therapeutic. This was originally a Martha Stewart recipe and I found it on the wonderful food blog called “The view from Great Island” The combination of gingerbread and white chocolate is divine!

2 & 3/4 cups plus 1 tbsp all-purpose flour
1 & 1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 & 1/2 sticks (1 & 1/4 cups) unsalted butter at room temperature
1 & 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs, plus 1 large egg yolk
1 tsp vanilla extract
1/3 cup molasses
10 oz white chocolate chips

Set the oven to 350 F
Spray a 17″ by 12″ baking sheet (the kind with a rim) with cooking spray and line with parchment paper.
Cream the butter and sugars until light and fluffy. Beat in the eggs and extra yolk, one at a time.
Blend in the vanilla, molasses and spices.
Whisk together the flour, baking soda and salt. Add to the bowl and blend just until combined.Fold in the chocolate chips
Spread the batter evenly in the baking sheet. Take a few moments to spread it out and get an even layer from side to side and end to end.
Bake for about 25 minutes until the edges are browned. let the gingerbread cool in the pan before slicing, and dust with a little powdered sugar, if you fancy

Do-ahead · Fish · Soup

Shrimp bisque

November 7, 2014September 7, 2022 Belinda

I adore shrimp bisque and this recipe is from Ina Garten. It’s creamy, with a great shrimp flavor, as you use the shells as added flavor. Serve with warm crusty bread.

Serves 4 to 6

1lb large shrimp, peeled and deveined, but keep all the shells
4 cups seafood stock (for US cooks, this brand is available in markets)

3 tbsp good olive oil
2 cups chopped leeks, white and green parts (3 leeks)
1 tbsp chopped garlic (3 cloves)
pinch of cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tbsp (1 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half and half
1/3 cup tomato paste (puree)
2 tsp kosher salt
1 tsp freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. add enough water to make 3 & 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute.
Add the cayenne pepper and shrimp and cook over medium-low heat for 3 minutes, stirring occasionally. Add the Cognac/brandy and cook for 1 minute more, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute stirring with a wooden spoon. Add the half and half and cook, stirring with a whisk, until thickened, about 3 minutes.
Stir in the pureed shrimp, the stock, tomato paste, salt and pepper and heat gently until hot but not boiling.
Season, to taste, and serve hot

Baking · Do-ahead · Holiday Food · Nuts

Delia Smith's famous Christmas cake

November 6, 2014September 7, 2022 Belinda

I realize my fellow Americans are not going to take much notice of this recipe, but in England and New Zealand, (my other two homes) one cannot have Christmas without this cake. My husband, (LA born too) adores this and requests it every year and I have been making this recipe since the mid 1980’s. It is rich, moist as anything and chock-full of dried fruits soaked in brandy. It’s important to make this cake a good month to 2 months before Christmas and “feed” it every week with brandy. Divine!!

1lb (450g) currants
6 oz (175g) golden raisins (sultanas)
6 oz (175g) raisins
2 oz (50g) glace cherries, rinsed, dried and finely chopped
2 oz (50g) mixed candied peel, finely chopped
4 tbsp brandy, plus extra for “feeding”
8 oz (225g) plain flour
1/2 level tsp salt
1/4 level tsp freshly grated nutmeg
1/2 level tsp ground mixed spice (not allspice)
8 oz (225g) unsalted butter
8 oz (225g) soft brown sugar
4 large eggs
2 oz (50g) almonds, chopped (the skins can be left on)
1 tbsp black treacle. (I have been known to use molasses if I don’t have treacle)
grated zest 1 lemon
grated zest 1 orange
4 oz (110g) whole blanched almonds (only if you don’t intend to ice the cake and want to use these almonds as decoration instead)

* You will need an 8 inch round cake tin or a 7″ square cake tin, preferably with a loose bottom. Grease the tin and line it with baking parchment. Tie a band of brown paper or newspaper around the outside of the tin for extra protection

** Begin this cake the night before you want to cook it. All you do is weigh out the dried fruit and mixed peel, place it in a large mixing bowl and mix in the brandy, stirring, so everything is evenly coated with the brandy. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.

Next day, preheat the oven to 275 F. (140 C)

Now measure out all the other ingredients, ticking them off to make sure you don’t miss anything. The treacle will be easier if you dip the spoon in hot water before using it.
Sift the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing.
Next, in a separate large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy.
Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time: keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this, the mixture won’t curdle. If it does, don’t worry, any cake full of such beautiful things can’t fail to taste good!
When all the egg has been added, fold in the flour and spices, using gentle movements and not beating at all as you need to keep that precious air in it.
Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests.
Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon, and, if you don’t intend to ice the cake, lightly drop the blanched almonds in circles or squares all over the surface.
*Alternately, you don’t need to put anything on top of the cake, as my picture shows.
Finally, cover the top of the cake with a double square of parchment paper with a small 1″ diameter hole in the center. (This gives extra protection during the long, slow cooking)

Bake the cake on the lowest shelf of the oven for 4 & 1/2 to 4 & 3/4 hours. Sometimes it can take up to 1/2 to 3/4 hour longer than this, but in any case don’t look in the oven till at least 4 hours have passed.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
When it’s cold, “feed” it – make small holes in the top and base of the cake with a skewer or knitting needle, then spoon over a few tsps of brandy, wrap it in parchment paper secured with an elastic band and either wrap it again with foil or store it in an airtight container.
You can now feed it every week until you want to eat it.
You can make this cake up to 3 months in advance, feeding every week!

Baking · Do-ahead · Grains

Date and oat crumb bars

November 6, 2014September 7, 2022 Belinda2 Comments

I love something sweet at the end of a meal, and these are sweet, gooey and crunchy all at the same time. You will love them and so will the family.

Makes about 8 servings

1lb Medjool dates, pitted and chopped
1/4 cup honey
1 cup water
1 tbsp butter
1 1/2 cups rolled oats
3/4 cup flour
3/4 cup whole wheat flour
1 cup dark brown sugar
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup butter, melted

Preheat the oven to 350 F
Bring the dates, honey, water and 1 tbsp butter to a boil, remove from the heat and let sit until they cool down to room temperature
Puree in a food processor until smooth
Mix the rolled oats, flours, sugar, cinnamon and salt in a bowl.
Stir in the melted butter until it forms crumbs
Press half of the crumb mixture into the bottom of a greased 8 inch square pan
Spread the date mixture on and top with the remaining crumbs
Bake in the oven for 25 mins

Appetizer Vegetarian · Appetizers

Melty cheese and chutney fondue pot

November 6, 2014February 9, 2016 Belinda

This is seriously divine as a starter served with crusty bread for dunking. I happen to make a really good chutney called “Rhubarb, ginger and kumquat” which is terrific as the base for this bake, but you can use your favorite dark chutney.

Serves 4 to 6

8 oz brie, rind removed and roughly chopped
4 oz cream cheese (don’t use a light version)
4 oz Gruyere, rind removed and grated
3 tbsp grated Parmigiano Reggiano
2 tbsp milk
2 tsp cornflour
a few fresh thyme sprigs, picked and roughly chopped
4 oz a good dark chutney
crusty bread for serving

Put the Brie, cream cheese, Gruyere, half the parmesan cheese, the milk and cornflour into a food processor and blitz until smooth.
Stir through the thyme and a little freshly ground black pepper.
Spoon the chutney into an ovenproof baking dish about 8 to 9″ round and spread it over the base.
Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining parmesan cheese.
** This can now be covered with cling film and chilled for up to 3 days if you want to make it ahead.
Heat the oven to 350 F and cook for around 30 mins until bubbling.
Turn the broiler onto a medium-high setting and broil for 2 to 3 minutes so the top gets browned. Leave to cool for about 5 mins then serve with crusty bread for dunking.

Baking · Breakfast · Do-ahead · Egg based · Holiday Food · Meat

Thanksgiving or Christmas breakfast bread pudding

November 6, 2014September 7, 2022 Belinda1 Comment

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Dessert · Gluten Free

Easy caramelized, coconut bananas

November 5, 2014February 8, 2016 Belinda

Anything to do with coconut, I adore and this is such a simple, exotic dessert to throw together.

Serves 2

2 tbsp palm sugar or soft light brown sugar
2 bananas, peeled and halved lengthways, then each chunk halved again
5 fl oz coconut milk
coconut ice cream
toasted, shredded coconut, for garnish

Heat the sugar in a small frying pan. When melted, add the bananas and caramelize on each side for 3 to 4 minutes. Lift them out and set aside.
Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy.
Divide between two bowls, top with the caramelized bananas, then add a scoop of coconut ice cream and scatter with the toasted coconut

Do-ahead · Egg based · Grains · Holiday Food · Vegetable-related

Butternut squash, apple, spinach and cheese bread pudding

November 3, 2014September 7, 2022 Belinda

It’s that time of year when all the winter squash comes out and this is one terrific recipe.

Serves 8

1 good sized butternut squash (about 2lbs) halved lengthways, seeded and peeled
2 apples, cut into 1-inch cubes
1 leek stem, diced
1 cup shallots, chopped
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
6 oz fresh baby spinach
Salt
A good pinch freshly grated nutmeg
A good pinch of cinnamon
2 tbsp pure maple syrup
3 cups half and half
7 large eggs, beaten
1 cup (at least) freshly grated Parmigiano-Reggiano cheese
1 1/2 cups sharp cheddar cheese, grated
Freshly ground black pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (about 7 cups)

Preheat the oven to 400 F
Put the leeks, butternut squash, apples and shallots into a large bowl. Pour in the melted butter, olive oil, nutmeg, cinnamon, maple syrup, salt and pepper and toss until coated really well.
Tip out onto a baking sheet and roast for about 25 to 30 mins until they are slightly caramelized and softened.

In another bowl whisk the half and half with the eggs, 1/2 cup of the grated parmesan, 1/2 cup of grated cheddar and some salt and pepper. Add the bread cubes and toss gently until well coated.

Spoon half of the mixture into a well buttered baking dish, next layer it with half the roasted vegetables and half the fresh spinach sprinkled over. Sprinkle with 1/4 cup parmesan cheese and 1/2 cup cheddar cheese and repeat the layers, pressing down as you do it, so it fill the baking dish.
Cover the top with the more grated parmesan cheese and cheddar cheese and any extra egg mixture if you have any.
Bake for about 1 hour until the top has golden spots and the center is firm.
Let it cool for 15 minutes before serving

This pudding can be refrigerated overnight, then rewarmed at 350 F.

Asian flavors · Poultry

Soy braised chicken thighs with star anise and orange peel

November 2, 2014February 7, 2016 Belinda

I love braising, especially now the colder weather is here.
I also love this time of year when we start putting the fire on in the kitchen and making lots of comforting, rich braises and soups. This combination is divine with the pungent Asian flavors. All you need is plain boiled rice.

Serves 4

2 tbsp soy sauce
2 tbsp rice wine vinegar, plus more if needed
2 tbsp fish sauce (nam pla)
1 tbsp brown sugar
1/4 cup plus 1 tbsp chicken stock
8 bone-in chicken thighs
3 tbsp peanut oil, divided use
3 scallions
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 dried small red chile
3 short strips orange zest removed with a vegetable peeler
1 whole star anise
2 tsp cornstarch

Heat the oven to 325 F
In a small bowl, stir together soy sauce, vinegar, fish sauce, brown sugar and 1/4 cup stock or water. Stir to mix and set aside.
Season the chicken pieces well with salt and pepper.
Heat 2 tbsp oil in a large ovenproof skillet or other heavy-lidded braising pot over medium-high heat until the oil shimmers. Add half of the chicken pieces, skin side down, and sear without disturbing, until the skin is crisp and bronzed, about 7 minutes. Turn the pieces carefully to avoid tearing the skin and brown the other side, about 7 minutes more. Transfer the chicken to a large plate to catch the juices. Cook the remaining chicken the same way.

While the chicken is browning, coarsely chop the scallions separating the white and green parts. Set them aside.
Discard all the fat from the pan and return the pan to medium heat. Add the remaining tbsp of oil, then add the white part of the scallions, garlic, ginger and chile. Stir and cook just until you can smell the garlic and ginger, about 30 seconds. Pour in the reserved soy mixture and stir to combine. Add the orange zest and star anise.

Set the chicken thighs in the pan and add any juices that have accumulated on the plate. Cover the pan with parchment paper, pressing down so the paper nearly touches the chicken and the edges extend about an inch over the sides of the pan. Cover with a secure lid and place the pan in the lower part of the oven.
After 15 minutes, turn the chicken pieces with tongs and check to be sure there’s at least 1/4 inch of liquid in the pan. If not, add a few tablespoons of stock. Replace the parchment and lid and return the pan to the oven until the chicken is fork tender and pulling away from the bone, about 20 more minutes.

With a slotted spoon, transfer the chicken to a serving platter without crowding the pieces and cover loosely with foil to keep warm. Remove the star anise and orange peel from the pan. Set the pan over medium high heat and bring to a simmer. Skin off any surface fat.Add the scallion greens.

Put the cornstarch in a small bowl. Add the remaining tbsp of stock and whisk briefly to combine and smooth out any lumps. Pour the mixture into the simmering liquid, stirring to incorporate it evenly.
The liquid will immediately thicken to a glossy sauce the consistency of maple syrup. Pour any juices the chicken has released into the sauce and simmer for another minute.
taste for soy sauce and vinegar. The sauce should be salty,but not too much. If it’s too salty another splash of vinegar will balance this out
Spoon the sauce over the chicken and stir