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Glazed Cranberry-Lemon Cake

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Fresh cranberries and bright lemon zest and juice add refreshing qualities to this butter-rich cake. As the cake bakes, the cranberries are transformed into a sweet-tart compote-like topping. A simple lemon glaze makes a stunning finish.

 

Glazed Cranberry-Lemon Cake

1⁄3 cup (2 1⁄2 oz./75 g) firmly packed light brown sugar

3 cups (12 oz./375 g) cranberries

2 1⁄2 cups (12 1⁄2 oz./390 g) all-purpose flour

2 1⁄2 tsp. baking powder

1⁄2 tsp. baking soda

1 tsp. kosher salt

1 1⁄2 cups (12 oz./375 g) granulated sugar

2 lemons

3⁄4 cup (6 fl. oz./180 ml) buttermilk

1 1⁄2 tsp. pure vanilla extract

3⁄4 cup (6 oz./185 g) unsalted butter

3 large eggs

1 cup (4 oz./125 g) confectioners’ sugar, plus more as needed

Preheat the oven to 350°F (180°C). Generously butter a 3-qt (3-l) Bundt pan. Sprinkle the brown sugar in the bottom of the pan, then distribute the cranberries over the sugar.

Sift the flour, baking powder, baking soda, and salt together into a bowl. Place the granulated sugar in the bowl of a stand mixer. Finely grate the zest from the lemons over the sugar and mix briefly. Juice the lemons and strain the juice into a small bowl. In a liquid measuring cup, combine 2 Tbs. of the lemon juice, the buttermilk and the vanilla; reserve the remaining lemon juice.

Add the butter to the bowl with the sugar and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the lemon-buttermilk mixture in 2 batches. Increase the speed to medium-high and beat for 2 minutes.

Scrape the batter into the pan and spread it evenly over the cranberries. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then invert the cake onto a plate and let cool completely.

In a bowl, whisk together the 1 cup confectioners’ sugar and 1 1⁄2 Tbs. of the reserved lemon juice until thick and smooth. Test the consistency by drizzling a bit of glaze over the cake. If it runs off the cake, whisk in a little more confectioners’ sugar; if it sits on the cake without moving, whisk in a little more lemon juice. Drizzle the glaze over the cake and let set for at least 15 minutes before serving.

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Pear-Cranberry Pie

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A mixture of pears and bright red cranberries make a colorful filling for this winter pie, a perfect choice for holiday celebrations. Making a lattice crust with strips of different widths gives it a fun casual look.

 

Pear-Cranberry Pie

2 rolled-out rounds deep-dish piecrust

2 1/2 lb. (1.25 kg) pears, peeled, cored and cut into 8 slices each

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

1/4 cup (2 oz./60 g) granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp salt

1 Tbs. fresh lemon juice

1 tsp. grated orange zest

1/4 cup (1 oz./30 g) cornstarch

2 Tbs. kirsch

1 1/2 cups (6 oz./180 g) fresh or frozen cranberries

1 egg beaten with 1 tsp. water

2 tsp. turbinado sugar

 

Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate until ready to use.

 

Using a ruler as a guide, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 1/4 inches (3 cm) wide, from the remaining dough round. Place on a parchment-lined baking sheet and refrigerate until ready to use.

 

Preheat an oven to 400°F (200°C).

 

To prepare the filling, in a large Dutch oven over medium heat, stir together the pears, the brown and granulated sugars, the cinnamon, salt, lemon juice, orange zest and cornstarch. Cover and cook, stirring occasionally, until the pears are just tender but not mushy, 15 to 20 minutes, depending on their ripeness. Uncover, stir in the kirsch and let cool to room temperature.

 

Stir the cranberries into the pear mixture and pour the filling into the prepared pie dish.

 

To create the lattice, lay 5 strips of dough spaced evenly apart on top of the pie filling. Fold back every other strip halfway and lay down a strip perpendicular across the unfolded strips. Repeat to place 5 strips of dough evenly across the top, folding back the alternate strips each time. Pinch the lattice strips onto the dough on the rim of the pie dish to make sure they bake together. Brush the lattice crust with the egg wash and sprinkle with the turbinado sugar.

 

Place the pie dish on a baking sheet and bake until the crust is golden brown and the filling has begun to bubble, 45 minutes to 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack for at least 2 1/2 hours before serving. Serves 8.

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30 Days, 30 Ways: Bring On the Beans

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.)  Read on for our latest eat well strategy: bring on the beans.

 

Dried beans make the perfect pantry staple: they are economical and easy to store, and they pack a nutritional punch, adding protein to vegetarian and meat dishes alike. For the most flavor, buy dried beans from markets that have high turnover, and try different varieties of heirloom beans. Click to try all of our heirloom bean recipes, and find more tips for soaking, simmering and serving dried beans–or check out the recipes below.

 

img8l-1Sweet Potato and Black Bean Chili
In this recipe sweet potatoes and black beans make a great combination in a hearty chili that will keep you warm on the coldest of days. Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese, then let your guests help themselves.
img11lSweet Potato and Pinto Bean Enchiladas
There’s nothing better than a batch of enchiladas to feed a crowd, especially when they’re packed with superfoods. Carotenoids, which give sweet potatoes their orange hue, work double-time to stabilize blood sugar and aid metabolism. Tangy tomatillos are charred and mixed with fiber-rich pinto beans in this all-vegetable filling.
img22lPebble Bean Chili
These heirloom beans are named for their rich, variegated colors and intricate markings, which evoke the natural beauty of river pebbles. Delicately flavored and tender in texture, they’re delicious in homemade chili.
img10lCannellini Bean, Fennel and Shrimp Salad
The combination of beans and fennel makes this salad a superior source of fiber. Canned cannellini beans may be substituted for the dried beans. Use 2 cans (each 15 oz.); drain the beans well, rinse, then drain well again before combining with the other ingredients. Garnish each salad, if desired, with a lemon wedge.
img42lSnow Cap Beans with Lemon and Sage
Named for snow-crested mountains, snow cap beans are prized for their beautiful markings, which retain their rich colors even after cooking. The beans have a hearty flavor and silky-smooth texture similar to potatoes.
img52lSpicy Sauteed Kale and Chickpeas
Dinosaur kale, also known as cavolo nero or Lacinato kale, has slender, blue-green crimped leaves and a mild cabbagelike taste. Here, it is sautéed with chickpeas to make a hearty side dish, with just a touch of chili heat.
img49lCranberry Bean, Broccoli Rabe and Bacon Salad
Look for fresh cranberry beans in the pod at farmers’ markets during the fall. The creamy-textured, nutty-flavored beans pair beautifully with autumn greens. Broccoli rabe has nicely jagged leaves for sautéed salads, but you could easily substitute kale or chard.
img41lCalamari and White Bean Salad
As you sit down to eat this salad, it won’t be hard to imagine you are in coastal Italy, sipping a glass of crisp vino bianco while enjoying a mix of fresh calamari, velvety white beans and sweet roasted peppers tossed in a citrus-and-garlic dressing.
img20lWhite Bean and Ham Soup with Corn Bread Croutons
To save time, purchase already-made corn bread. Make sure your pan is really hot when you add the corn bread cubes to ensure they get a nice golden sear (but work fast so the butter doesn’t burn). Pass extra croutons at the table.
img15l-1White Chili
Soaking dried beans softens them and helps to ensure even, thorough cooking. Once the beans come to a boil, skim off the foam that rises to the top and reduce the heat so the water is simmering. Slow cooking is essential because boiling the beans will cause their skins to split.
img27lChipotle-Black Bean Dip
Tortilla chips and ice-cold beer are the perfect accompaniments for this flavorful dip, which takes its cue from the American Southwest. The recipe calls for chipotle chilies in adobo sauce; these dried, smoked jalapeños are sold in cans, packed in an oniony tomato mixture.
img55lTurkey and Black Turtle Bean Chili
Our hearty chili combines ground turkey with black turtle beans, a mildly flavored variety that pairs exceptionally well with the bold seasonings used here. Garnish each serving with cheddar cheese, sour cream and green onions to tame the heat.
img35lBlack Bean Tacos with Avocado Salsa
These satisfying vegetarian tacos are seasoned with fennel seeds, which lend the anise-like taste of the avocado leaves used to flavor beans in Mexico. If you like, make a double batch of the salsa and serve it
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Recipe Roundup: Winter Salads

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When soups, stews and hearty root vegetables begin to lose their luster, look to winter produce for a fresh, bright salad. With juicy citrus and leafy greens at their peak, there’s no shortage of beautiful combinations — try our favorites below!

 

Radicchio, Orange and Hazelnut SaladRadicchio, Orange and Hazelnut Salad
The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts. You can use any variety of orange—navels, blood oranges or rosy Cara Caras are all equally delicious.
Spinach Salad with Poached Eggs and PancettaSpinach Salad with Poached Eggs and Pancetta
Here, cubes of savory pancetta and a buttery poached egg provide a compelling update to the classic spinach and bacon salad. The recipe takes advantage of the pancetta twice: the crispy fried bits are scattered over the salad, and the rendered fat becomes part of the warm vinaigrette that gently wilts the greens.
Cranberry Bean, Broccoli Rabe and Bacon SaladCranberry Bean, Broccoli Rabe and Bacon Salad
Creamy-textured, nutty-flavored cranberry beans pair beautifully with autumn greens in this hearty salad, which is perfect for a lunch box.
Brussels Sprout and Arugula Salad with WalnutsBrussels Sprout and Arugula Salad with Walnuts
Use a mandoline to create ultra-thin shavings of Brussels sprouts so they are tender enough to enjoy raw in this salad. Paired with peppery arugula and deeply flavored walnut oil, they make a well-balanced dish.
Quinoa Salad with Dried Cherries and PistachiosQuinoa Salad with Dried Cherries and Pistachios
Fluffy quinoa is packed with protein; here, it gets a boost from radicchio, dried tart cherries and crunchy pistachios. Grain salads like this one will last for several days in the refrigerator and will take on even more flavor as they sit.
Shredded Kale Salad with Pancetta and Hard-Cooked EggShredded Kale Salad with Pancetta and Hard-Cooked Egg
Shredding and briefly blanching kale for a salad softens its sturdy texture but keeps it crunchy enough to support hearty, heavier ingredients like hard-cooked eggs and pancetta.
Broccoli and Cauliflower Salad with Pickled Onions and BaconBroccoli and Cauliflower Salad with Pickled Onions and Bacon
Pickled onions contrast beautifully in flavor and color with smoky, salty bacon and cabbage-like steamed broccoli and cauliflower for this simple yet hearty cool-weather salad.
Chopped Chard Salad with Grapefruit VinaigretteChopped Chard Salad with Grapefruit Vinaigrette
This colorful salad is as healthy as it is delicious. Fiber-rich chard lends a leafy crunch, while avocados provide a smooth textural contrast and are full of healthy fats. Crisp apples and tart grapefruit add a subtle sweetness without overpowering the simple freshness of the salad.
Warm Wild Mushroom Salad with Bacon VinaigretteWarm Wild Mushroom Salad with Bacon Vinaigrette
Fry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch.
Endive Salad with Blue Cheese, Cranberries and Candied WalnutsEndive Salad with Blue Cheese, Cranberries and Candied Walnuts
This colorful salad makes a wonderful starter during the winter months. You can prepare the blue cheese dressing candied walnuts in advance, so it’s great for entertaining.
Crab and Shrimp Salad with Avocado and OrangesCrab and Shrimp Salad with Avocado and Oranges
Showcasing fresh crabmeat and shrimp, this main-course salad makes an impressive dish for guests. Serve warm sourdough bread alongside.
Chopped Salad with Broccoli, Egg and RadicchioChopped Salad with Broccoli, Egg and Radicchio

Whenever you make hard-cooked eggs, cook a few extra to have on hand for adding protein and heft to salads such as this one. This salad is high in protein; to reduce the fat, omit the cheese and remove the yolks from the hard-cooked eggs.

 

Beet Salad with Mushrooms, Goat Cheese and ArugulaBeet Salad with Mushrooms, Goat Cheese and Arugula
This salad is light and colorful, combining roasted beets and mushrooms with arugula and tangy goat cheese. Top with garlic chips for extra crunch.
Roasted Sweet Potato Salad with Pecans and Green OnionsRoasted Sweet Potato Salad with Pecans and Green Onions
This colorful roasted root vegetable salad is delicious on its own as a light meal or alongside roasted meats. Sweet potatoes contrast beautifully with bright green onions and earthy kale.