kitchenmage

Ginger Applesauce Cake

Like many of my recipes, this came together from ingredients that happened to be on hand at the time and my vague idea of a desired flavor. I was making a simple, and oddly summery, lunch (a huge salad, prawns in sage butter, and fresh focaccia) for guests and wanted something a bit more appropriately seasonal to go with the snow that still lingers outside.

My other requirement for this dessert was simplicity. One bowl and one pan was just about right. If it did not require a trip to the store, so much the better. At this point, I was leaning towards brownies...again. I've made so many batches of brownies lately that I am sort of tired of chocolate. (as if) In any case, brownies clearly wasn't it.

Back to winter flavors. In Washington state, winter means apples. In my house last week, apples meant applesauce. Not a bad start. Applesauce cake fit the bill. Right season, ingredients on hand, one bowl, and one pan. One problem. Somewhat lacking in magic. You know: Not. Very. Exciting.

Foolish Berries: the Dessert that Might Have Been

Although you'd never know it by reading this site, I've been managing to do a lot of cooking even during the crazy writing project. Last night's midnight treat was going to be this wonderful looking Strawberry Ouzo Mock Napoleons that I saw on She Craves the other day. Looks terribly elegant and truly simple: a few sheets of phyllo, strawberries, cream and a shot of booze. What could go wrong?

Who knew danish was so easy?

evenTinierTown's only bakery has a for sale sign in front of the darkened building. Sad but true. What's sadder is that I never had one of their legendary maple bars during the brief time they were reopened — and by brief, I mean perhaps as long as six months. Since the building's for sale, I doubt there will be another bakery sprouting up there anytime soon. sigh

Looking for the silver lining, I decided it's time to master a few things I've somehow gotten away without learning so far. I'm pretty fearless when it comes to grabbing a recipe and going for it, but every time I've approached laminated doughs (those being the rich, butter-layered ones used for things like croissants and danish) I've had to make some urgent phone call or another. There's something about all that rolling and chilling and rolling again that's just intimidating. But what's a mage to do? The nearest bakery is an hour away...something had to give. First on the list is danish. With any luck it'll be followed by croissants and maybe even doughnuts someday...but first the danish.

Recipe: Blueberry Habanero Chutney on Poached Fish

I’ve been talking about this recipe almost as long as I’ve had this blog, and for good reason: it’s delightfully scrumptious stuff, with a dstinct heat that's a perfect counterpoint to the decidely summery-tasting berries. (Blueberries do taste like summer to you, don't they? I think I have a peculiarly foodist form of synesthesia. Blueberries are August and giggling children.)
Anyway, where was I? Oh, that's right. The chutney. It's been served on chicken, fish, and meat, as well as alongside a blue cheese cheesecake that was smeared on thin slices of homemade baguettes. All yummy. It’s also been blended down to a puree and smeared on a rack of pork ribs. (Why do they call them “spareribs” anyway? I bet the pig doesn’t think they are exactly “spare” parts)

We had some of this chutney last night, on the seemingly inevitable fresh salmon, and it was the perfect counterpoint to the meltingly tender fish. The salmon was almost an impulse purchase—don’t you pick up a whole salmon while standing in the checkout aisle? They do stock them where you shop, don’t they? Right there next to the candy bars. No? Oops, sorry. So sad for you. You should come visit. impishGrin

I can hear you thinking, “But, Mage, what does salmon have to do with chutney? Wasn't there supposed to be a recipe here somewhere?” Well, actually, yes there is. Click on and you shall see...not necessarily immediately, but I promise we'll get there.

Apple Nut Spice Muffin recipe

Ahhh, fall. Here in Washington state, where even the intra-college football rivalry pays homage to fall fruit with the Apple Cup, autumn means apples. As the berries fade to memory, apples step into the void, offering one last chance to capture that ineffable summerness of local fresh fruit before the edge in the air get seriously cold.

One of my favorite fall appleThings is muffins. Quick and simple to make, they are multi-purpose, fitting for everything from breakfast pastry to late-night snack for munching during the Daily Show. Sprinkle a little extra cinnamon sugar on them and it's almost dessert; add a bit of ice cream or a drizzle of liqueur--or both--and it truly is.

Neither marsh nor mallow, discuss...

The recipe for this is here: Berry Marshmallows with chocolate

First I have to admit something--I am not the hugest fan of marshmallows. Okay, so a campfire somehow just isn't complete without some to toast, and they are great as an (occasional) ingredient...but marshmallows for their own sake? Marshmallows to be eaten like candy just didn't grab my attention.

Until I ran across an eGullet thread discussing making marshmallows. Making them? You can make them? Oh gee, why didn't anyone tell me? This might be a different story entirely.