INGREDIENTS
· 1 bar of dark unsweetened dark chocolate (100% Cacao)
· 1/2 cup heavy cream
· 3 tbsp. agave nectar
· about 30 dried apricots
DIRECTIONS
· create a double boiler on the stove top by simmering 1 cup of water in a large pot and
placing a bowl on top that doesn't touch the water. (the steam from the simmering water
will slowly melt the chocolate; preventing it from burning)
· break apart chocolate bar and place in bowl over simmering water
· add the agave nectar and slowly add the heavy cream
· stir slowly until all ingredients are incorporated together and the chocolate is nice and smooth
· in the meantime, cover a sheet pan with parchment paper
· remove the bowl of melted chocolate from the stove and dip each apricot in the melted
chocolate so that half of the apricot is covered
· place on parchment paper
· once all 30 apricots are dipped, place sheet pan in fridge to chill for about an hour
I adapted this recipe from a recipe I found on-line because I accidentally bought unsweetened chocolate at Whole Foods. I saw the 100% Cacao on the chocolate bar and in an attempt to fulfill my craving with something healthy, snatched it right up so fast I didn't quite read the entire label. I had plans to make chocolate dipped something but I wasn't quite sure what. I always love when my friend Lizzie makes chocolate dipped apricots, so I thought I would give it a shot. The agave nectar was added to sweeten the bitter chocolate, and boy was it bitter... I broke off a piece to give it a little taste and I couldn't get it down with our some water. Not only did the agave nectar add the perfect amount of sweetness while still letting the earthy cacao shine through, it made the chocolate so shiny and smooth. These apricots turned out very rich from the dark chocolate. If you are not a dark chocolate fan, I would not suggest this recipe. It is only for true chocolate lovers.
recipe: barefoot contessaINGREDIENTS
· 2 cups old-fashioned oats
· 1 cup sliced almonds
· 1 cup organic coconut chips (unsweetened)
· 1/2 cup toasted wheat germ
· 3 tbsp. unsalted butter
· 2/3 cup honey
· 1/4 cup light brown sugar, lightly packed
· 1 1/2 tsp. pure vanilla extract
· 1/4 tsp. kosher salt
· 1/2 cup chopped pitted dates
· 1/2 cup chopped dried apricots
· 1/2 cup chopped dried papaya
DIRECTIONS
· preheat the oven to 350°. butter an 8 x 12 inch baking dish and line it with parchment paper.
· toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. (be careful not to burn!). transfer the mixture to a large mixing bowl and stir in the wheat germ.
· reduce the oven temperature to 300°
· place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. cook and stir for a minute, then pour over the oatmeal mixture. add the dates, apricots, and the papaya and stir well.
· pour the mixture into the prepared pan. wet your fingers and lightly press the mixture evenly into the pan. bake for 25 to 30 minutes, until lightly golden brown. cool for at least 2 to 3 hours before cutting into squares.
· serve at room temp or cut into individual portions for a quick snack or breakfast on the go.
These granola bars are chewy and crunchy at the same time. They are wholesome and full of 'good for you' ingredients. You can mix up the dried fruit portions and add your favorites. Barefoot Contessa's original recipe called for dried cranberries, but I didn't have any in the pantry, so I subbed them out for dried papaya. I ate on these bars for two weeks and will be making another batch soon! They're yummy.
INGREDIENTS
· 2 cans tuna
· 1/4 red bell pepper chopped
· 2 green onions chopped
· 8 Kalamata olives, pitted and chopped
· 2 hard boiled eggs, chopped
· 2 tbsp. slivered almonds, for crunch
· 1 tsp. olive oil
· 1 tbsp. dijon aioli (can make yourself, but I used the jar I bought from Williams-Sonoma)
· kosher salt and freshly ground black pepper to taste
· head of butter lettuce
DIRECTIONS
· drain both cans of tuna and empty into a medium size bowl
· add all other ingredients
· mix well
· pull off a few lettuce leaves from the head of butter lettuce and place a nice size heaping of the tuna nicoise salad
I love the idea of Tuna Nicoise; how each ingredient is individually prepared and then arranged by group. But, this recipe mixes all of the vegetables into one tuna salad. The salad is traditionally served with butter lettuce and a dijon vinaigrette. I decided to use the lettuce instead of bread and then mixed the dijon right in the salad. This recipe is my own take on a French classic. And it's perfect for a weekend lunch!
I was on an oatmeal kick a few weeks ago. The temperatures were a bit cold and the pantry was a bit empty. Since I invested in the 20 lb. box of oatmeal from Costco, I will never go hungry. It really has a way of just warming you right up and sticking to your ribs. I have always loved oatmeal because it's classic, healthy, and easy, but it was beginning to bore me. I would normally just throw about 1/2 cup of old fashioned rolled oats into a small pot with 1 cup of water and when it is cooked and creamy, spice it up with either cinnamon and agave nectar or a little honey. (I've noticed how much creamier the oatmeal gets over stove top versus in the microwave.) On a whim, I pulled some star anise out of a spice jar and decided to drop it in the pan while the oatmeal was cooking. The heat of the stove really infused the oatmeal with that sweet, almost licorice flavor. I sweetened the anise flavored oatmeal with some agave nectar and sprinkled it with slivered almonds. Suddenly, oatmeal wasn't feeling so dull.
recipe: Barefoot Contessa
INGREDIENTS
· 1/2 lb. fresh salmon
· good olive oil
· kosher salt and freshly ground pepper
· 4 tbsp. unsalted butter
· 3/4 cup small-diced red onion (1 small onion)
· 1 1/2 cups small diced celery (4 stalks)
· 1/2 cup small-diced red bell pepper (1 small pepper)
· 1/2 cup small-diced yellow pepper (1 small pepper)
· 1/4 cup minced fresh flat-leaf parsley
· 1 tbsp. capers
· 1/4 tsp. hot sauce
· 1/2 tsp. Worcestershire sauce
· 1 1/2 tsp. crab boil seasoning (Old Bay)
· 3 slices stale bread, crusts removed
· 1/2 cup good mayo
· 2 tsp. Dijon mustard
· 2 extra large eggs, lightly beaten
DIRECTIONS
· preheat oven to 350°
· place salmon, skin side down, on baking sheet. brush with olive oil and sprinkle with salt and pepper. roast for 15 to 20 minutes, until just cooked. remove form oven and cover tightly with aluminum foil to trap heat. allow to rest for 10 minutes and then refrigerate until cold.
· place t tbsp. butter, 2 tbsp. olive oil, onion, celery, red & yellow peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 tsp. salt and 1/2 tsp. pepper in a large saute pan over medium heat and cook until veggeis are soft. (15 to 20 minutes) cool to room temp.
· break the bread slices and process in food processor until you have about 1 cup of bread crumbs. place bread crumbs on a sheet pan and toast for about 5 minutes until slightly browned.
· flake chilled salmon into a large bowl. add the bread crumbs, mayo, mustard, and eggs. add the vegetable mixture and mix well. cover and chill for 30 minutes inthe fridge.
· shape into 10 (2 1/2 to 3 oz.) cakes
· heat remaining 2 tbsp. butter and 2 tbsp. olive oil in a large saute pan over medium heat. add the salmon cakes and fry for about 3-4 minutes on each side. drain on paper towels and keep them warm in a preheated 250° over. serve hot.
Frying the salmon cakes for a few minutes kept the outside crispy while the inside of the cakes turned out moist and delicious. The extensive list of ingredients in this recipe is completely necessary. These salmon cakes have the most amazing flavor. That Contessa knows what she's doing! I just do what she tells me.... I served the salmon cakes with the dijon aioli sauce I bought at Williams Sonoma after Christmas. It was perfectly smooth and tangy, perfect for a fish cake.
The freshness of the tabouleh balanced the dish well. Sorry I do not have a recipe for the tabouleh. I basically followed the directions on the box and just added mint, parsley, feta, tomatoes, lemon juice, and olive oil.
INGREDIENTS
· 3 1/2 lbs of chicken
· 2 tbsp. butter
· 2 cloves garlic, minced
· 1/2 onion chopped
· 2 ribs of chopped celery
· 2 medium, peeled and chopped carrots
· 10 asparagus spears, sliced
· 10 sprigs of fresh parsley
· 3 sprigs of thyme
· 1 bay leaf
· 6 cups of chicken stock
· 1/3 cup of brown rice
· 1 tsp. kosher salt
· ground pepper to taste· 1/4 cup good Parmesan cheese
DIRECTIONS
· precook chicken by boiling or roasting, however you like to do it.
· saute the onion and garlic in butter over medium heat until transparent, a few minutes.
· add the carrots, celery and asparagus.
· add the chicken stock, chicken, parsley, thyme, bay leaf, and brown rice
· bring to a boil and then lower to a simmer until veggies are tender and rice is fully cooked
· add salt and pepper while simmering
· once the soup is done, remove the bay leaf and sprinkle the soup with Parmesan cheese
This is such a simple twist on a classic. Once you know your basic recipes by heart, then you can mix it up a bit and add your favorite ingredients to make it your own. The asparagus in this soup gets so tender and delicious. The Parmesan cheese adds a nutty flavor and creamy texture that takes the soup to another level. My mom would always add Parmesan to her chicken soups and I love the flavor it brings. You should try it!
I came across this article at ivillage.com. I love learning the health benefits of food and thought I would share it with you. These 9 superfoods will infuse you with energy, help prevent disease, help you look younger and potentially add years on to your life.
With Valentine's Day just around the corner, check out the first food on the list! CHOCOLATE! Now, you don't have to feel guilty if you eat the whole heart shaped box of chocolates...well, just a tad.
1. Chocolate
Dark chocolate has been shown to protect your ticker by lowering blood pressure, with antioxidants to boost immunity. Twenty semi-sweet chocolate chips can satisfy your chocolate cravings so that you don’t give in to a whole chocolate bar. Toss a Ziploc-full in the freezer, then enjoy without guilt.
2. Cheese
Part-skim ricotta cheese is a delicious way to strengthen your bones, while rebuilding muscles and organs. This low-sodium, high-calcium protein source is a great replacement for cream cheese. Spread on waffles and toast with a sprinkle on cinnamon, or fold into spaghetti sauce to bolster the protein component of a pasta meal.
3. Sweet potatoes There’s a reason sweet potatoes rank the most nutritious of all vegetables. Their levels of Vitamin A are off-the-charts. They’re also a disease-prevention powerhouse food, rich in antioxidants and anti-inflammatory properties. And they’re a great form of starch, supplying the glucose needed to fuel our brain, muscles and organs. It’s a tasty reminder not to cut carbs; they’re essential to optimal health.
4. Hot peppers Hot peppers add zest to your dinner while punching up immunity. The source of their heat, called capsaicin, plays a role in curbing obesity, fighting cancer and diabetes, and inhibiting the nasty bacteria that induce stomach ulcers. Remember to wear disposable gloves when handling these hotties in the kitchen.
5. Turnips Turnip greens are a great food for heart, bone and eye health. Packed with vitamins, antioxidants and even calcium, turnips bolster the linings of blood vessels to keep blood pumping efficiently, deterring any hardening of the arteries that might lead to heart disease.
6. Haddock Boasting all the virtues of seafood without the excess mercury, low-calorie haddock nourishes the brain with omega-3 fatty acids and destroys the triglycerides that threaten heart health. This white fish also has anti-inflammatory properties and helps slash the risk of hypertension. Its quick-cooking fillets make for an easy weeknight dinner.
7. Apples This fiber-filled fruit can reduce allergic reactions, protect against cancer and diabetes, lower cholesterol and relieve both constipation and diarrhea. No wonder it’s the teacher’s pet. And with the range of varieties in the markets, from teasingly tart to super-sweet, you’re bound to find the apple of your eye.
8. Walnuts
Walnuts are the supreme heart health food because of their rich supply of omega-3 fatty acids. Enjoy a quarter-cup a few times per week for high-fiber satisfaction, protein and great anti-inflammatory power. Walnuts also provide ellagic acid, a potential trove of anticancer prevention.
9. Blueberries They're actually ranked first in antioxidants among all other fruits and vegetables, blueberries are “high-octane fuel” for the body’s health. Blueberries also prevent bacteria from sticking to the urinary tract walls, helping avoid those dreaded UTIs.
INGREDIENTS
· brie cheese
· 2 tbsp. honey
· 1 large pear
· pie crust
DIRECTIONS
· preheat oven to 400°
· roll out pie crust and using a small circular cutter, cut out 12 mini circles (small enough to fit in the mini cupcake pans)
· once all tart shells are cut and placed in the mini cupcake pan, dice up pear and brie cheese
· pear to brie ratio in each tart is 2:1
· once each tart shell is full of diced pear and brie cheese, drizzle honey over each tart
· bake for 16-18 minutes until pie crust is golden brown and brie has melted
The dicing of the brie cheese was really easy because I found brie in a long sausage like shape recently at the the grocery store. When you cut it into slices, it makes little brie disks and then you can dice those up. It is much easier than dicing up a large wheel of brie unless you have an amazing cheese cutting utensil. I still can't remember which grocery store I picked it up at, but I will be on the hunt for it.
This is a quick and easy recipe that can be served before a meal or right after. The woodsy and earthy flavor of the brie really comes through when it is melted. Mixed with the sweetness of the pear and honey, it is a combination made in culinary heaven.
Mangia!
Being that it is a new year, I am trying to keep up my resolution along with the rest of America: eat healthier and exercise more. I notice around this time of year, my gym is so packed- it drives me nuts. I can never find a parking spot and the elliptical machines are hard to come by. I hope it begins to taper off in February because I take it anymore. I'm all for people getting healthy, I just wish they would do it at another gym! Not being able to control the exercise half of my resolution at all times, I can most certainly be in control of the eating healthy portion. I found this yummy recipe in my 200 Under 200 recipe book. It's great for anyone trying to cut calories.They taste like full fat, full flavor cupcakes! Trust me!
recipe: 200 Under 200
INGREDIENTS
Cupcakes
· 2 cups moist-style yellow cake mix
· 12 oz. canned crushed pineapple in juice (not drained)
· 1/2 tsp. coconut extract
Frosting
· 4 oz. canned crushed pineapple (drained)
· 1 Jello-O sugar free vanilla pudding snack
· 1 1/2 tbsp. fat-free cream cheese (room temp.)
· 1/8 tsp. coconut extract
· 1 packet of no-calorie sweetener
(I added a large scoop of fat free cool whip to make the icing a bit more fluffy)
*For garnish, I also added one chunk of fresh pineapple and unsweetened all natural cocnut flakes for crunch.
DIRECTIONS
· preheat oven to 350°
· in a medium mixing bowl, combine all frosting ingredients and mix until blended
· refrigerate until cupcakes are ready to be frosted
· in a large mixing bowl, combine cake mix with undrained pineapple
· add coconut extract and mix until thoroughly blended
· line a 12 cup muffin pan with baking cups and evenly distribute cake mixture among the cups
· bake in the oven for about 20 minutes (check if they are cooked fully by completing the toothpick test)
· allow cupcakes to cool completely, then evenly distribute frosting over the tops.
· refrigerate until ready to serve
makes 12 servings
The crushed pineapple makes these cupcakes so moist and delicious. You would never know that the recipe didn't include eggs and oil. The icing is sweet and creamy and the added crunch from the coconut flakes is a must. These iced pina colada goodies weigh in at about 115 calories a piece. That's pretty damn good for anyone counting calories. Enjoy!
This whole dish was inspired by Tzatziki. I went to Costco the other day after work for a quick 3 item pick-up and saw this couple looking at tzatziki in the dip section over in the produce area. They were talking about how cheap it was for the amount in the container. If any of you are Costco lovers- this is the reason why we love Costco! I checked it out and decided I would give it a whirl. Greek probiotic yogurt with garlic and cucumber- how bad could it be-right? Just opening the container, the aromas were pretty powerful. I knew it was going to be a tasty item. I had been defrosting ground turkey meat overnight, and it wasn't until my Costco discovery that I knew how I would prepare it. I got the meat out and proceeding to add anything that was remotely Mediterranean; chopped black olives, lemon juice, feta cheese, fresh thyme. My meal concept was complete!
turkey burgers
INGREDIENTS
· 1 lb. ground turkey meat
· 1/2 cup bread crumbs
· 1 egg
· 3 cloves chopped garlic
· 1 tbsp. fresh thyme
· juice of half a lemon
· 1/4 cup feta cheese
· salt and pepper
· 3 tbsp. chopped black olives
· 1 tsp. olive oil
DIRECTIONS
· mix all ingredients by hand or with an electronic mixer
· form patties by hand and roll into a ball
· flatten a bit and place in olive oil coated pan over medium heat
· brown on each side and make sure they are cooked thoroughly
· repeat process until all ground meat mixture is used
These burgers would be great on mini pita pockets with a little tzatziki sauce on top with lettuce for crunch. You can make the burger patties any size you want, depening on the size of your bun or if you are making mini burgers.
pan seared rosemary potato wedges
INGREDIENTS
· red potatoes
· dried rosemary
· olive oil
· salt and pepper
DIRECTIONS
· slice red potatoes in small wedges (evenly sliced for even cooking)
· place potato wedges in a bowl and pour 2 tbsp. of olive oil in bowl
· add 2 tsp. of dried rosemary
· add salt and pepper
· mix well, coating each wedge
· transfer potatoes to a pan over medium heat and sear for about 20-25 minutes, flipping occasionally to prevent burning
lemon thyme salad dressingINGREDIENTS· 1/4 cup of olive oil
· 1/8 cup of freshly squeezed lemon juice
· 1 tbsp. fresh thyme leaves
· 1 tsp. garlic powder (it blends better than minced fresh garlic)
· 1/2 tsp. kosher salt
· 1/2 tsp. black pepper
DIRECTIONS·
mix together all ingredients in a bowl except the olive oil
· with a mix slowly stream in the olive oil, mixing constantly to emulsify
· pour dressing over greens and chickpeas
· mix well
recipe: Martha Stewart LivingINGREDIENTS
· flour, for work surface
· 1 sheet frozen puff pastry
· 5 1/2 oz. (2 cups) Gruyere cheese, shredded
· 1 1/2 lb. medium or thick asparagus· 1 tbsp. olive oil
· salt and pepper
DIRECTIONS
· preheat oven to 400°
· On a floured surface, roll out puff pastry into a 16 x 10 inch rectangle and trim uneven edges
· place pastry on a baking sheet
· with a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle
· using a fork, pierce dough inside the markings at 1/2 inch intervals
· bake until golden (about 15 minutes)
· remove pastry shell from oven and sprinkle with Gruyere
· trim the bottoms of the asparagus spears to fit lengthwise inside the tart shell and arrange in a single layer over the Gruyere, alternating ends and tips
· brush with oil and season with salt and pepper
· bake until spears are tender and cheese has melted, about 20 to 25 minutes
This is such an easy, yet elegant side dish to add to any homemade meal. If you haven't cooked with Gruyere, you should start. It is a creamy and nutty French cheese that melts with ease. Its distinct flavor adds complexity to any dish, without over powering it. Gruyere is often used in fondues. The mix of this lovely cheese with asparagus and the crunchy pastry dough is just too good to be true.
My dad gave me a gift card to Williams Sonoma for Christmas. He knows me too well. I am not sure what it is about gift cards, but they burn a hole in my pocket so quickly. We weren't back from our holiday trip for more than a day and I had to go check out the goods that they had to offer. My plan was to use it on something practical, like an electronic kitchen device or a nice bowl or something. I must admit, I am not the most practical shopper, but more an impulsive thrifty one. I saw the sale section and couldn't resist.
From left to right: a $25 dollar bottle of balsamic vinegar that is as sweet as candy, two tubes of Sprinkles spiced cupcake mixes, Organic corn meal mix, an orange W-S spoonula (as RR would say), a can of sugar cookie mix, a jar of Wich Craft cranberry apricot chutney, and a jar of dijon mustard aioli.
I cannot wait to begin cooking and eating these yummy items. I still have money on my gift card and next time I will get something practical!
Thanks, Dad!
sauteed cherry tomatoes with fennel and garlic, 5 cheeses, and chopped basil
(kosher salt and freshly ground black pepper to taste)
DIRECTIONS
· slice the cherry tomatoes in half and saute them with three cloves of garlic and 1 tsp. of fennel seeds in a pan over medium heat with olive oil
· layer a think layer of pizza sauce over the dough and sprinkle with Italian cheeses
· add the sauteed tomato mixture
· sprinkle basil over top and bake until crust is golden brown and cheese is melted
5 cheese pizza with turkey pepperoni and chopped black olives
(kosher salt and freshly ground black pepper to taste)
white grapes, caramelized onions, rosemary, and goat cheese
(kosher salt and freshly ground black pepper to taste)
DIRECTIONS
· caramelize onions by putting one whole sliced onion in a pan with butter, 1 tsp. salt, and 1 tsp. sugar under medium heat for about 30-45 minutes (onions have a high sugar content that will come out when cooked long and slow)
· slice grapes in half and place them in a bowl with 1 tbsp. of dried rosemary, 2 tbsp. of olive oil, salt and pepper to taste
· mix well, set aside
· brush dough with olive oil
· sprinkle pizza with caramelized onions, grape mixture and goat cheese
· bake until crust is golden brown and cheese is melted
Making homemade pizzas was so much fun. Prepping the dough and the ingredients took a large part of the night, but it is a lot easier with some company. My favorite out of these three pizzas was by far the tomato, garlic and fennel seed pizza with basil. It was such an explosion of flavor in every bite. See recipe and directions for homemade pizza dough here.
recipe: Marthat Stewart Living
INGREDIENTS
· 8 tbsp. unsalted butter (1 stick), plus more for dish
· 6 slices of good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
· 5 1/2 cups milk
· 1/2 cup all purpose flour
· 2 tsp. salt
· 1/4 tsp. freshly grated nutmeg
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. cayenne pepper
· 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
· 2 cups grated Gruyere cheese (about 8 oz. or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz.)
· 1 lb elbow macaroni
DIRECTIONS
· heat oven to 375°
· butter a 3 qt. casserole dish, set aside
· place bread in medium bowl
· in a small saucepan over medium heat, melt 2 tbsp. of butter
· pour butter into bowl with bread and toss, set aside
· in medium saucepan set over medium heat, heat milk
· melt remaining 6 tbsp. of butter and a high skillet over medium heat
· when butter starts to bubble, add flour and cook, whisking for 1 minute
· while whisking, slowly pour in hot milk
· continue cooking, whisking constantly, until the mixture bubbles and becomes thick
· remove pan from heat
· stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups of Gruyere- set cheese aside
· fill large saucepan with water, bring to boil
· add macaroni and cook 2-3 minutes less than the directions on the package (al dente)
· transfer macaroni to a colander, rinse under cold running water and drain well
· stir into the reserved cheese sauce
· pour mixture into prepared dish
· sprinkle remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyere and breadcrumbs over top
· bake until browned on top, about 30 minutes
· serve hot
Mac & cheese will forever be one of the best comfort foods there is. And the holidays are all about comfort. Serve this mac & cheese alongside any main coarse and your guests will not want to leave. The creamy pasta with melted cheese and the crunchy crust leaves you wanting more.
Enjoy!
I have never understood the fascination with fruitcake around the holidays. Do people really like it and eat it- or is it just a way to share holiday kitsch with those closest to us? Fruitcakes have never had a place in any holiday celebration that I've attended, but after watching Alton Brown's Good Eats about fruitcake, I might be changing my my ways. Maybe he knows something I don't...
recipe: Alton Brown
INGREDIENTS
· 1 cup golden raisins
· 1 cup currants
· 1/2 cup dried cranberries
· 1/2 cup dried blueberries
· 1/2 cup dried cherries
· 1/2 cup dried apricots
· zest of one lemon, chopped coarsely
· zest of one orange, chopped coarsely
· 1/4 cup candied ginger
· 1 cup gold rum
· 1 cup sugar
· 5 oz. unsalted butter (1 1/4 sticks)
· 1 cup unfiltered apple juice
· 4 whole cloves
· 6 allspice berries
· 1 tsp. ground cinnamon
· 1 tsp. ground ginger
· 1 3/4 cups all purpose flour
· 1 1/2 tsp. baking soda
· 1 tsp. baking powder
· 2 eggs
· 1/4 to 1/2 cup toasted pecans, broken
· Brandy for basting
DIRECTIONS
· combine dried fruits, candied ginger and both zests
· add rum and macerate overnight, or you can microwave for 5 minutes to re-hydrate fruit to save time
· place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices
· bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes
· remove from heat and cool for at least 15 minutes (batter can be completed at this point, then covered and refrigerated for up to 2 days- bring to room temp. before completing cake)
· preheat oven to 325°
· combine dry ingredients and sift into fruit mixture
· quickly bring batter together with large wooden spoon and then stir in one egg at a time until completely integrated
· fold in nuts
· spoon mixture into 10 inch non-stick loaf pan and bake for 1 hour
· check for doneness with the toothpick test
· remove cake from oven and place on cooling rack or trivet
· baste top with brandy and allow to cool completely before turning out from pan
· when the cake is completely cooled, seal in a tight food safe container
· check the cake every 2 to 3 days for dryness- baste with brandy to re-moisten
This recipe does require a lot of ingredients, but it is probably the best fruitcake recipe that you'll find. Wholesome ingredients make a better product. This may be the start of my new culinary holiday tradition.
