browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Tagged With: apples

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Curry Bread Pudding

Who says you have to make curry with curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant and since trying theirs we have come up with some delightful variations of our own- and nothing says holiday like bread pudding. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy.

Curry Bread Pudding with Cardamom Cream

Ingredients

For the Pudding
5 cups cubed stale or lightly toasted bread
1 cup diced apple
2 cups half & half
2 teaspoons Kashmiri or Madras Curry, finely ground
4 eggs
1/2 cup maple syrup or agave nectar
1 teaspoon vanilla extract
For the Cardamom Cream
1 cup heavy cream
1/2 teaspoon cardamom seeds, cracked
1/2 teaspoon sugar

Instructions

    For the pudding:
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
  3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
  4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
  5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
  6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
  7. For the cardamom infused cream:
  8. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
  9. Pour warm cream over the pudding and serve.
http://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Curries & Masalas, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Mulling Spiced Wine and Cider

Winter cocktail

Mulling Spice three ways!

Few things say “winter” better than a steamy cup of spiced cider- or for those of imbibing age, mulled wine. Mulling Spice takes many forms, but ours, heavy on the cassia cinnamon and with a hint of orange peel, has the power to banish those grey-day blues.

It’s important to choose the right wine to mull, and through much “research,” we”ve settled on Pinot Noir as the optimum choice. It’s fairly robust, so stands up to the spices, but the less expensive varieties are not so nuanced so as to make covering their intricacies with spice, criminal.  Look for one whose shelf-talker boasts a larger body, and hints at black or red cherry flavors that will complement the star anise in the Mulling Spice.

A good-quality, unfiltered apple cider is all that’s required for heavenly spiced cider. As the apple capital of the world, Washington state farmers markets are chock full of cider choices, and we’ve yet to find one that disappoints. A few even pair other local fruits with apple- try apple-cranberry, apple-cherry, or apple-blackberry. Simply substitute a quart of apple cider for the wine in the recipe below, and perhaps omit the sugar, depending on the variety of cider that you choose.

It’s also possible to combine these two delights- Winter Sangria, anyone? Add one bottle of wine to four cups of apple cider, along with 1/4 cup of honey or brown sugar, and 1/3 cup of freshly crushed Mulling Spice. Steep for twenty minutes before straining and serving, and don’t forget the cassia stick stirrers!
 

Mulling Spiced Wine and Cider

Ingredients

1 bottle Pinot Noir, or other larger-bodied, semi-sweet red wine
1/3 cup granulated sugar
1/2 cup filtered water
2 tablespoons Mulling Spice, freshly crushed with a mortar and pestle

Instructions

  1. Whisk half of the sugar in to the wine until it's dissolved.
  2. Add the water and Mulling Spices, and bring to a simmer over medium heat.
  3. Reduce heat to low, cover, and steep for fifteen to twenty minutes, tasting at five-minute intervals to check the intensity level of the spice flavors. The longer you steep, the more pronounced the spice!
  4. When desired flavor is reached, remove from heat, and whisk in more sugar, a tablespoon at a time to taste. Strain, and serve.
http://www.silkroaddiary.com/mulling-spiced-wine-and-cider/

Categories: British Isles, French, Holiday, Mediterranean, North America, Recipes, Sweet Somethings, Wet Your Whistle | Tags: , , , , , , | Leave a comment

Celebrating Fall with an Easy and Delicious Apple Cake

It wasn’t until the Pike Place Market produce vendors started sampling apples instead of stone fruits that I realized fall was here. With my first bite of Honeycrisp, I began thinking about a recipe Amanda shared last year — an apple cake recipe as easy as it is delicious. Chinese Five Spice adds an extra layer of flavor to a classic family recipe that is perfect in school lunches, with your afternoon tea, or served to your dinner guests.

Great Grandmother Carter's Apple Cake....with Chinese 5 Spice

Great Grandmother Carter’s Apple Cake….with Chinese 5 Spice

 

Chinese Five Spice Apple Cake

Ingredients

1 cup vegetable oil
3 eggs
1 vanilla bean, scraped
2 1/2 cups flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 cups chopped apples
1 cup chopped walnuts

Instructions

  1. Mix sugar, eggs, oil and vanilla.
  2. Combine dry ingredients.
  3. Add the dry ingredients to the wet mixture and mix thoroughly.
  4. Fold in apples and nuts.
  5. Bake 45 minutes at 350 degrees in a greased 9" x 13" pan.
http://www.silkroaddiary.com/apple-season/

Categories: Back to School, North America, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , | Leave a comment

Chinese Five Spice Apple Cake

This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I’m happy to still be cooking it today. This recipe is timeless, rustic and highlights the flavors of both the apples and the spice. This old family recipe was one of the first that I adapted to experiment with the amazing world of spices and I’m thrilled to share it. Happy Holidays from our family to yours!

Great Grandmother Carter’s Apple Cake….with Chinese 5 Spice

 

Chinese Five Spice Apple Cake

Ingredients

1 cup vegetable oil
3 eggs
1 vanilla bean, scraped
2 1/2 cups flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 cups chopped apples
1 cup chopped walnuts

Instructions

  1. Mix sugar, eggs, oil and vanilla.
  2. Combine dry ingredients.
  3. Add the dry ingredients to the wet mixture and mix thoroughly.
  4. Fold in apples and nuts.
  5. Bake 45 minutes at 350 degrees in a greased 9" x 13" pan.
http://www.silkroaddiary.com/apple-pie-cake-is-awesome/

Categories: North America, Recipes, Sweet Somethings | Tags: , , , | 4 Comments

Chinese Five Spiced Apple Carrot Pie

Tender carrots are surprisingly sweet when baked in a brown sugar-y syrup, especially when united with perfect Washington apples and plump little raisin gems. The fresh ginger is such a classic pairing with the carrot, and is highlighted perfectly by the Star Anise in our Chinese Five Spice. The all-butter crust recipe I’ve included is a long-time standby of mine, and produces some of the flakiest and best pastry I’ve ever tasted. It will definitely be making an appearance at my Thanksgiving table this year!

.

 

Chinese Five Spiced Apple Carrot Pie

Ingredients

For the Crust:
2 ¼ cups unbleached all-purpose flour- preferably Gold Medal or King Arthur brands
1 cup chilled, unsalted butter, the best quality you can afford
½ cup very cold water
1 teaspoon table salt
1 teaspoon granulated sugar
For the Filling:
3 medium Granny Smith apples, peeled
3 medium McIntosh or Pink Lady apples, peeled
6 large carrots, peeled
1 cup raisins
1/2 cup granulated sugar
1/3 cup brown sugar
½ teaspoon Lemon Crystal
1 tablespoon minced fresh ginger
1/4 teaspoon Utah Basin salt
1 tablespoon ground Chinese Five Spice
1 teaspoon Vietnamese Cassia Cinnamon
½ cup boiling water
3 tablespoons dry sherry (or port/liquor of your choosing)
3 tablespoons flour
2 tablespoons softened butter

Instructions

  1. Pre-heat oven to 425 degrees
  2. Pour boiling water and 1 tablespoon of the sherry over raisins, and allow to soak
  3. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture mostly resembles coarse meal, with few pea-size pieces remaining. This can be done without a food processer, using a pastry cutter, two knives, or your hands, but be wary of over working it.
  4. Sprinkle in cold water, beginning with 3 tablespoons. Pulse until dough is crumbly, but holds together when squeezed. Add water, 1 tablespoon at a time until this happens, but again, do not overprocess.
  5. Turn dough out onto a cutting board. Divide in to two equal portions, and form each portion in to 3/4-inch-thick disks. Wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
  6. While dough chills, assemble filling.Peel and core apples, and cut in to slices 1/8 of an inch thick. Cut carrots on the bias so they’re approximately the same size as the apple slices, but 1/16 of an inch thick.
  7. In a large bowl, toss apples, carrots, ginger, sugars, Lemon Crystal, Chinese Five Spice, salt, and flour until well incorporated.
  8. Drain raisins, and incorporate with other filling ingredients. Add remaining 2 tablespoons of sherry to filling mixture.
  9. Unwrap dough; place on a large floured cutting board. Roll dough to a 14-inch round. Wrap dough around rolling pin and carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate. Using a fork, prick holes all around the dough to allow crust to vent and prevent shrinkage.
  10. Fill crust with filling, pressing gently to tamp down. Dot top of filling with softened butter.
  11. Roll out second dough disk to a ten inch round. Wrap around rolling pin, and drape over filled pie dish.
  12. Trim overhang, and crimp top and bottom crusts together.
  13. Bake pie at 425 for 25 minutes, then reduce heat to 375 for another 35 minutes, or until crust is golden, juices are bubbling, and apples and carrots are tender. Cool for four hours, and serve alone or with lightly sweetened whipped cream.
http://www.silkroaddiary.com/chinese-five-spiced-apple-carrot-pie/

Categories: Asia, North America, Recipes, Sweet Somethings | Tags: , , , , , , , , | 1 Comment