Candied Pineapple and Cashew-Lime Pound Cake

Tasting Table

Yield: One 5-by-9-inch pound cake 

• 2 cups granulated sugar, divided
• ½ cup water
• 1½ cups finely chopped fresh pineapple (about ½ medium pineapple)
• 4-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
• 1 cup raw cashews
• 2 sticks (16 tablespoons) unsalted butter, melted, plus 1 tablespoon at room temperature
• 1¼ cups plus 1 tablespoon all-purpose flour, divided
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• Zest and juice of 3 medium limes
• 4 large eggs
• 1 teaspoon vanilla extract

Cook Time: 1 hour 40 minutes (plus cooling) 

 

Preheat the oven to 350°. In a medium saucepan set over medium-high heat, add 1 cup of sugar and the water and bring to a simmer. Add the chopped pineapple and cook until the pineapple is translucent around the edges, about 20 minutes. Turn off the heat and use a slotted spoon to transfer the pineapple pieces to a medium bowl. Add the chopped ginger to the hot syrup, return to a simmer, cook for 2 minutes, turn off the heat and set aside.

Add the cashews to a rimmed baking sheet and cook until golden, about 5 minutes. Remove from the oven and transfer to a large plate to cool.

Grease a 5-by-9-inch loaf pan with the 1 tablespoon of room-temperature butter. Add 1 tablespoon of flour and tap the pan to evenly coat the bottom and sides. In a medium bowl, whisk together the remaining 1¼ cups flour, the baking powder and salt.

To the bowl of a food processor, add the remaining 1 cup sugar and the cooled cashews and process until the mixture is very fine, about 15 seconds. Add the lime zest and pulse the mixture until it is fragrant, about ten 1-second pulses. Add the lime juice, eggs and vanilla and process to combine. With the food processor running, add the melted butter, processing until incorporated. Add the candied pineapple and pulse 4 times to incorporate. Pour the mixture into a large bowl and add the dry ingredients, using a whisk to gently stir the batter together. Use a rubber spatula to scrape the mixture into the prepared loaf pan.

Bake the cake for 15 minutes, then reduce the oven temperature to 325°. Continue to bake until the center of the cake resists light pressure and a cake tester inserted into the center comes out clean, 45 to 55 minutes more. Remove the cake from the oven. Return the ginger syrup to a bare simmer over medium heat, then strain the syrup into a fine-mesh sieve set over a medium bowl. Discard the ginger (or save and eat like candy).

Run a paring knife around the edges of the pan to release the pound cake. Turn the cake out onto a wire rack. Use a pastry brush to coat the top of the cake with the ginger syrup. Cool completely before slicing and serving.

My Notes: I used store-bought candied pineapple (leftover candied pineapple was the impetus for trying the recipe). This turned out beautifully. Full of flavor, moist and such a lovely perfect color.

 

MXF

Peppery Cheese Bread

Southern Living, 2004

MAKES 1 LOAF

    2 1/2 cups flour                                               
    1 tablespoon sugar                                             
    2 teaspoons cracked pepper                                     
    1 teaspoon baking powder                                       
    3/4 teaspoon salt                                              
    1/2 teaspoon baking soda                                       
    2 eggs lightly beaten                                          
    8 ounces plain low fat yogurt                                  
    4 ounces shred cheddar cheese                                  
    1/2 cup vegetable oil                                          
    1/4 cup thin slice green onions                                
    1/4 cup milk                                                   
    1 tablespoon spicy brown mustard                               

PREP: 15 MIN/BAKE: 50 MIN/COOL: 1 HR. 10 MIN.

If the loaf sticks to the side, run a knife between the bread and the pan.

COMBINE first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.

LIGHTLY grease bottom of a 9- x 5-inch loafpan; pour batter into loaf pan.

BAKE at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool 1 hour on wire rack.

Sugar Plums

Real Simple, 2004

MAKES ABOUT 2 DOZEN
    1/2 cup slivered almonds                                       
    4 ounces dried figs                                            
    2 tablespoons unsweetened cocoa                                
    1/2 teaspoon ground cinnamon                                   
    3 tablespoons honey                                            
    1 orange zest (ab. 1 tbsp)                                     
    1/2 teaspoon almond extract                                    
    3/4 cup granulated sugar       
                               
HANDS-ON TIME: 15 MINUTES / TOTAL TIME: 15 MINUTES

Tightly covered, these keep for up to 2 weeks at room temperature.

In a. small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed.
Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar.

Pecan, Cranberry and Honey Granola

Real Simple, 2004

MAKES 3 CUPS

    1/4 cup honey                                                  
    1/4 cup orange juice                                           
    2 tablespoons light brown sugar                                
    1/4 teaspoon vanilla extract                                   
    1/2 cup raw  pecans halves sliced                              
    1 1/3 cups oats                                                
    1/4 cup sliced, blanch almonds                                 
    1/4 cup shelled pumpkin seeds                                  
    1/4 cup sweet flaked coconut                                   
    1/4 cup golden raisins                                         
    7 dried apricots sliced                                        
    1/4 cup dried cranberries   
                                   
hands-on time: 10 minutes/total time: 1 hour

Heat oven to 350° F. Lightly grease a baking sheet and set aside.

In a small bowl, whisk together the honey, orange juice, brown sugar, and vanilla. Add the pecans, oats, almonds, pumpkin seeds, and coconut and toss to combine well. Spread out on the baking sheet and bake until golden brown, about 30 minutes, stirring every 10 minutes. Remove and set aside until completely cooled, about 20 minutes.

Transfer the cooled oat mixture to a bowl, add the remaining ingredients, and toss well.

Banana Apricot Bread

Real Simple, 2004

MAKES 1 LOAF

    3 cups flour                                                   
    1 cup sugar                                                    
    2 teaspoons baking powder                                      
    1 teaspoon baking soda                                         
    1 teaspoon cinnamon                                            
    4 tablespoons chilled butter cut to sm. pieces                 
    1/2 cup chop pecans                                            
    1/2 cup chop dried apricots                                    
    2 mash very ripe bananas                                       
    1 cup buttermilk                                               
    2 eggs beaten     
                                            
hands-on time: 15 minutes/total time 75 minutes
Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse cnimbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATIONS-. Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.

Polenta Pear Rosemary Bread

Misc. Sources

    1 1/2 cups flour                                               
    3/4 cup polenta or cornmeal                                    
    3/4 teaspoon baking soda                                       
    3/4 teaspoon salt                                              
    1/5 cup sugar                                                  
    1 cup canola oil                                               
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    3 cups pears core, 1/2-in cube (slice 1/2 pear for top)        
    1 teaspoon rosemary fine chop                                  
    1 teaspoon lemon zest                                          

Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, combine sugar, oil, eggs, and vanilla. Beat on high until batter is pale yellow, about 1-2 minutes.

Decrease mixer speed to medium and add dry ingredients to batter. Mix just until incorporated, then decrease speed to the lowest setting and fold in pears, rosemary, and lemon zest.

Pour batter into prepared pan and arrange remaining pear slices on top. Bake for 1 hour and 40 minutes, or until tester inserted in the center comes out clean. Remove from oven and cool for 20 minutes on a wire rack. Remove bread from pan and cool completely. Slice carefully with a bread knife and enjoy plain, with butter, or with cream cheese.

VARIATIONS: Sub in quince if you find them (lucky you!) or apples for the pears. OR Bake the batter in a Bundt cake pan and add a simple glaze. OR Switch out the rosemary for 1 tsp cinnamon and serve it for brunch.

Clementine Vanilla Quick Bread

Martha Stewart Living, 2009

Makes one 5-by-9-inch loaf

    10 clementines or tangerines                                   
    3/4 cup heavy cream                                            
    1 tablespoon vanilla extract                                   
    2 cups flour                                                   
    1/4 teaspoon baking powder                                     
    1/4 teaspoon baking soda                                       
    1/4 teaspoon salt                                              
    4 ounces unsalted butter                                       
    1 1/4 cups sugar                                               
    2 vanilla beans split, scrape                                  
    2 eggs                                                         

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.

Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.

Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.

Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.

Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.

Brush remaining clementine syrup onto sides and again on top of bread. (Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)

My Notes: This was pretty tasty, although not super orange-y tasting. I only put in segments from one clementine so that might be part of the reason. Next time I'd do 2 tbsp zest and perhaps a tsp of citrus essence as well. MXF

No-bake Cashew Brittle Bars

Martha Stewart Living, 2008

Makes 4 servings

    1 1/4 cups old fashioned oats                                  
    1 cup salted cashew nuts (5 oz)                                
    3 tablespoons unsalted butter                                  
    1/2 cup pack dark brown sugar                                  
    3/4 teaspoon cinnamon                                          
    3 tablespoons light corn syrup                                 
    1 tablespoon molasses                                          
    1/2 teaspoon salt                                              

Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.

Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.

Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.

MY NOTE: Some use parchment instead. Wait 15 minutes before pouring onto plastic wrap.

Peppermint Marshmallows

Martha Stewart Living, 2004

MAKES SIXTEEN 2-INCH SQUARES

    Veggie oil cooking spray                                       
    2 cups sugar                                                   
    1 tablespoon light corn syrup                                  
    1 ounce unflavored gelatin (4 packets)                         
    3/4 teaspoon peppermint extract                                
    2 lg. egg whites                                               
    2 teaspoons red food coloring                                  

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan- Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260° on a candy thermometer.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

Chocolate Marble Bread with Ganache

Martha Stewart Living, 2004

MAKES ONE 8 1/2-INCH LOAF

    8 ounces unsalt butter softened +M4 pan                        
    1 1/4 cups flour +M4 dusting                                   
    1/2 teaspoon salt                                              
    3/4 teaspoon baking powder                                     
    8 ounces semisweet chocolate chips coarse chop                 
    2/3 cup + 2 tbsp. sugar                                        
    4 lg. eggs                                                     
    1/2 cup whole milk                                             
    1/4 cup heavy cream                                            

Preheat oven to 350°. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.

Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.

Make ganache:
Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.

Whole Rhubarb Chutney

Martha Stewart Living

MAKES 2 1/2  CUPS

    1/2 red onion cut into 1/4 in. rounds                          
    1/4 cup golden raisins                                         
    1 teaspoon fresh grated ginger                                 
    1 whole orange zest                                            
    1/2 cup white wine                                             
    1/4 cup white wine vinegar                                     
    1 cup packed light brown sugar                                 
    1 pound trimmed rhubarb cut into 6 in. pieces                  
    2 stalks celery cut into 6 in. pieces                          

Serve chutney as a condiment for pates or roast meats such as pork.

Combine onion, raisins, ginger, zest, wine, vinegar, and sugar in a saucepan; bring to a simmer over medium heat.

Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but notfalling apart, about 5 minutes.

Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. Chutney will last several days refrigerated in an airtight container.

Raspberry Orange Zest Jam

Martha Stewart Living, 2006

Makes 4 cups

    3 pounds fresh raspberries                                     
    4 1/2 cups sugar                                               
    4 1/2 teaspoons lemon juice                                    
    Pinch salt                                                     
    1 1/2 teaspoons orange zest                                    

Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and 1/2 teaspoon zest in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.

Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.

Strain about half of the jam; discard seeds. Return strained jam to pot; stir in remaining teaspoon zest. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.

Raisin Heart Pockets

Martha Stewart Living

Makes about 30 cookies

    FILLING:                                                       
    1 2/3 cups raisins                                             
    1/2 cup water                                                  
    1/3 cup packed dark brown sugar                                
    1 tablespoon flour                                             
    1 1/2 teaspoons lemon zest                                     
    3/4 teaspoon ground cinnamon       
                            
    COOKIES:                                                       
    2 2/3 cups flour                                               
    1 1/4 teaspoons baking powder                                  
    1/2 teaspoon baking soda                                       
    1/2 teaspoon ground cinnamon                                   
    1/2 teaspoon salt                                              
    1/4 teaspoon nutmeg                                            
    1 1/2 sticks unsalted butter room temp                         
    1 cup sugar                                                    
    1 egg                                                          
    2 tablespoons whole milk yogurt                                
    2 teaspoons vanilla extract                                    
    Confectioners' sugar for dusting                               

FILLING:
In a small saucepan, combine raisins, 1/2 cup water, sugar, flour, lemon zest, and cinnamon over medium heat. Bring to a simmer. Cook, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Transfer to a food processor. Process until smooth. Refrigerate filling until cool and thickened slightly, about 1 hour.

COOKIES:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add egg, yogurt, vanilla, and lemon zest, and beat to incorporate. Reduce speed to low, and gradually add flour mixture, beating until combined.

Divide dough into quarters. Place each quarter between two sheets of parchment paper. Roll out dough to a 1/8-inch thickness. Stack packages of dough on a baking sheet, and refrigerate until chilled, about 1 hour (or freeze for 30 minutes).

Preheat oven to 425°. Line baking sheets with Silpats or parchment paper.

Remove one package of dough from refrigerator. Remove top piece of parchment, and then gently pat back into place. Flip entire package over, and peel off and discard second piece of parchment. Using a 3 1/2-inch heart cutter, cut out 15 cookies, and place half of them on a prepared baking sheet, leaving 1 inch between cookies.

Place a generous tablespoon of filling in the center of each heart on the baking sheet. Spread filling, leaving a 1/4-inch border. Top with remaining hearts. Use the tines of a fork to decoratively press the pocket edges together. Reroll, and chill any remaining dough scraps. Repeat process with remaining dough and filling. If at any time dough becomes too soft to work with, return to refrigerator until chilled.

Bake until golden around the edges, 12 to 14 minutes. Rotate pans once after 7 minutes to ensure even baking. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Dust with confectioners’ sugar. Store in an airtight container for up to 1 week.

Popcorn Balls

Martha Stewart Living


Makes 12

    4 tablespoons unsalted butter +M4 hands                        
    10 ounces miniature marshmallows                               
    1/4 cup firm pack light brown sugar                            
    8 ounces semisweet chocolate chips (opt)                       
    3 quarts popcorn (pick out kernels)                            
    1 cup candy-coated chocolate candies (opt)                     

Melt butter in large heavy pot over low heat.  Add marshmallows and brown sugar and stir until melted.  Add chocolate, if desired, and stir until melted.  Remove from heat.

Pour popcorn and candies, if desired, into pot; toss well.  With buttered hands, make 2.5-inch balls.  Let dry slightly on parchment-lined sheet.

MY NOTE: May want to add a small pinch of salt to add a contrast to the sweet of the M&Ms.

MXF

Corn Relish

Martha Stewart Living

Makes 2 quarts

    6 ears fresh corn shucked                                      
    1 1/2 cups cider vinegar                                       
    3 tablespoons sugar                                            
    1/2 teaspoon tumeric                                           
    3/4 teaspoon dry mustard                                       
    1 tablespoon mustard seeds                                     
    1 teaspoon salt                                                
    1 dried bay leaf                                               
    4 cups cabbage (ab. 1/2 lb.) chop into 1/2 in. pieces          
    2 red bell peppers fine dice                                   
    1 lg. red onion fine dice                                      

This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes.

Fill a medium pot with water and bring to a boil. Add corn; cook until kernels are tender, about 4 minutes. Use tongs, transfer corn to a platter; let cool.  Discard all but 3 cups cooking water. Use a sharp knife to shave kernels from cob (to yield about 3 cups); set aside.

Add vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay to pot. Bring to a simmer over medium high heat. Add cabbage, red peppers, onion, and corn kernels; stir to combine.  Bring to a boil; immediately remove from heat, and let stand 5 minutes.

Strain mixture, and let liquid and vegetables cool in separate bowls; discard bay leaf. When cool, strain liquid through a fine sieve into bowl with vegetables.

Serve relish chilled or at room temperature, using a slotted spoon to leave liquid behind. Store in an airtight container in the refrigerator.

Cheeky Chili Pepper Chutney

Jamie Oliver

    8-10 fresh red chili peppers                                   
    8 ripe red bell peppers                                        
    Olive oil                                                      
    2 med. red onions chop                                         
    1 sprig rosemary chop                                          
    2 bay leaves                                                   
    1 stick cinnamon                                               
    Salt and pepper                                                
    100 grams brown sugar                                          
    150 milliliters balsamic vinegar                               

Place your chillies and peppers over a hot barbecue, in a griddle pan or on a tray under a hot grill, turning them now and then until blackened and blistered all over. Carefully lift the hot peppers and chillies into a bowl (the smaller chillies won’t take as long as the peppers so remove them first) and cover tightly with clingfilm. As they cool down, they’ll cook gently in their own steam. By the time they’re cool enough to handle, you’ll be able to peel the skin off easily.

When you’ve got rid of most of the skin, trimmed off the stalks and scooped out the seeds, you’ll be left with a pile of nice tasty peppers and chillies. Finely chop by hand or put in a food processor and whiz up. Then put to one side.

Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.

Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

Dark Chocolate Bark with Walnuts and Dried Cherries

Food & Wine, 2005
Makes 48 pieces

    1 1/2 cups halved walnuts (ab. 6 oz.)                          
    9 ounces bittersweet chocolate fine chop                       
    1 cup dried sour red or black cherries (4 oz.) coarse chop     
    2 tablespoons fine chop crystallized ginger   
                
ACTIVE: 20 MIN/TOTAL: 30 MIN

Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.

Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.

Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
ONE PIECE 57 cal, 4 gm fat, 1 gm saturated fat, 6 gm carb, 0.7 gm fiber.

MAKE AHEAD The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.

MY NOTE: Somehow these measurements don't work out.  Need much more chocolate than called for--twice as much even.

MXF

Candied Orange Slices

Food & Wine, 2005
    1 1/2 cups water                                               
    1/2 cup sugar                                                  
    1 navel orange sliced crosswise, 1/4 in. thick  
               
TOTAL: 35 MIN

MAKES ABOUT 8  SLICES

In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but,still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

MAKE AHEAD The candied orange slices can be refrigerated for up to 2 weeks.

Zucchini Parmesan Loaf

Everyday Food, 2005

Makes 8 servings
    1/3 cup olive oil +M4 pan                                      
    2 cups flour +M4 pan                                           
    1/3 cup milk                                                   
    2 eggs                                                         
    1 cup grated parmesan cheese (4 oz)                            
    2 teaspoons baking powder                                      
    Salt and pepper                                                
    1/2 pound zucchini coarse grate (1 med) 
                      
PREP: 15 MIN/TOTAL: 2 HR

Preheat oven to 375°. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.

In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).

Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

MY NOTE: May want to drain zucchini after grating so loaf is not too heavy or soggy.

Rhubarb Compote

Everyday Food, 2005
Makes 4 cups

    1 3/4 pounds rhubarb ends trimmed, cut 3/4-in pieces           
    1 cup sugar                                                    
    1 piece 1-in fresh ginger fine grate 
                        
PREP TIME. 1O MINUTES/TOTAL TIME: 25 MINUTES

Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.

VARIATION:
After removing the pan from the heat in step 2, stir in a pint of halved fresh strawberries.