This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter – but the reward is a light, ethereal cake topped with glistening, caramelized cranberries. Serve with a dollop of whipped cream, and prepare yourself for accolades.
Provided by: SmallRecipe.com
Total time: 1 hours
Yield: 8 servings
|4 tablespoons (1/2 stick) unsalted butter|
|3/4 cup brown sugar|
|9 ounces (2 2/3 cups) fresh cranberries|
|1/4 cup fresh orange juice|
|1 1/2 cups all-purpose flour|
|2 teaspoons baking powder|
|1/4 teaspoon salt|
|8 tablespoons (1 stick) unsalted butter, at room temperature|
|1 cup sugar|
|1 teaspoon vanilla extract|
|2 eggs, separated|
|1/2 cup whole milk|
|1/4 teaspoon cream of tartar|
- Preheat oven to 350 degrees. To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.
- In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
- To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.
- Using an electric mixer, cream butter with sugar until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
- Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes. Let cake cool for 15 minutes before turning onto cake plate. Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.
@context http//schema.org, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Saturated Fat 12 grams, Sodium 193 milligrams, Sugar 41 grams, TransFat 1 gram
Provided by: SmallRecipe.com
Total time: 2 hours 15 minutes
Yield: 8 to 12 servings
|1 medium cabbage (about 3 pounds), outer leaves removed|
|1 large jalapeño pepper|
|1/2 small red onion, cut in half through the stem, peeled and thinly sliced|
|1 cup loosely packed cilantro leaves, coarsely chopped|
|3 to 4 tablespoons fresh lime juice|
|3 to 4 teaspoons red wine vinegar|
|1/4 to 1/3 cup olive oil|
|1 1/2 teaspoons Maldon or other sea salt or more to taste|
|1/2 teaspoon freshly ground pepper or more to taste|
|Large pinch of sugar or more to taste|
- Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
- Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.
@context http//schema.org, Calories 87, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, Saturated Fat 1 gram, Sodium 303 milligrams, Sugar 4 grams
|12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chèvre)|
|Leaves from 4 sprigs thyme, chopped|
|Leaves from 1 small sprig rosemary, chopped|
|1 1/2 cups extra-virgin olive oil|
|1 cup panko|
|1/2 baguette loaf, cut into eight 1/4-inch-thick slices|
|1 teaspoon sherry vinegar|
|1/2 teaspoon coarse kosher or sea salt|
|1/4 teaspoon freshly ground black pepper|
|2 1/2 tablespoons walnut or extra-virgin olive oil|
|1/2 pound baby lettuces or salad mix, washed and dried|
|1/2 cup toasted walnuts, coarsely chopped|
- Shape the goat cheese into eight 1-inch-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week. One hour before baking, pop them in the freezer to firm up.
- Preheat oven to 400°F. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.
- Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.
- Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.
Saturated Fat 12.8 g, UnsaturatedFat 0.0 g, Carbohydrate 32.2 g, Sugar 2.7 g, ServingSize Serves 4, Protein 6.8 g, Fat 93.2 g, Calories 977 cal, Sodium 473.3 mg, Fiber 2.3 g, Cholesterol 0 mg