Pound Cake with Fig Chutney

Pound Cake with Fig Chutney 

Recipe From Bon Appetit October 2011 - Maxcel Hardy 

Pound Cake 
Yield: 12 Servings

Ingredients:
1 cup (2 sticks) unsalted butter plus more for pan, room temperature
3 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup vegetable shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk

Equipment: A 13-cup Bundt pan

Preparation: Preheat oven to 350°. Butter pan generously. Whisk flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat 1 cup butter and shortening in a large bowl until light and fluffy, about 2 minutes. Slowly beat in sugar. Mix in eggs 1 at a time; beat until pale and fluffy. Mix in vanilla. Add dry ingredients in 3 additions, alternating with milk in 2 additions; begin and end with dry ingredients. Transfer to pan; smooth top.

Bake until a tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Let cake cool in pan for 10 minutes. Invert onto a wire rack, remove cake from pan, and let cool completely.



Fig Chutney 
Yield: 3 Cups

Ingredients
1 tablespoon unsalted butter
1 small shallot, thinly sliced
1/2 cup sugar
1/2 cup dry red wine
1/2 cup fresh orange juice
1 cinnamon stick
1 whole star anise
1 teaspoon yellow mustard seeds
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pound firm, ripe figs, stemmed, halved

Preparation
Melt butter in a large heavy saucepan over medium heat. Add shallot; stir to coat. Cook until translucent, about 5 minutes. Add sugar; stir until dissolved. Add red wine and next 6 ingredients. Increase heat to medium-high; simmer until syrupy, about 15 minutes. Add figs; stir to coat. Reduce heat to medium; simmer, stirring occasionally, until figs are soft but hold their shape, 10-15 minutes, depending on ripeness of figs. Transfer to a jar. Let cool. Cover and chill.

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Rustic Apple and Cherry Galette

This free-form tart is wonderful served warm and topped with vanilla ice cream and caramel sauce. This super simple and easy to make pastry is perfect for the baker that still hasn't mastered their grandmother's perfect pie crust.   Enjoy!

Rustic Apple and Dried Cherry Galette

Adapted from Bon Appétit | April 1998 

Yield: Makes 8 servings

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water filling
1 tablespoon unsalted butter
1 1/2 pounds tart green apples (such as Granny Smith; about 5), peeled, cored, each cut into 8 wedges
3 tablespoons sugar
1/3 cup dried tart cherries (about 2 ounces)
1 teaspoon ground cinnamon
2 tablespoons coarse raw sugar

Ice Cream for serving (optional)
Caramel Sauce for serving (optional)

Preparation:

For crust:
Mix flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)

For filling:
Melt butter in large nonstick skillet over medium heat. Add apples to skillet; sprinkle 3 tablespoons sugar over. Sauté until apples are golden and begin to soften, about 8 minutes. Add dried cherries and cinnamon and stir 30 seconds. Remove from heat and cool completely.

Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet. Arrange apple mixture atop dough, leaving 3-inch border. Fold edge of dough over apple mixture, pinching to seal any cracks in dough. Brush all exposed dough with egg wash to seal the crust. Sprinkle coarse raw sugar over apple mixture and dough edge.

Bake galette 15 minutes. Increase oven temperature to 375°F. Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer. Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes.

Serve warm with Ice Cream and Caramel Sauce.

Cocoa Brownies

    Ever have one of those cravings for something sweet and to no avail you can't find a single thing in the house? That was exactly my position today, I haven't been to the grocery store in weeks (shame on me, I know!) but after a little searching I found this recipe. ... I double checked my pantry and did a little happy dance when I figured out that had everything I needed for chocolately goodness within just a few minutes!

Best Cocoa Brownies 

Epicurious | November 2003 Alice Medrich - BitterSweet 

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Yield: Makes 16 large or 25 smaller brownies

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Preparation:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.