National Post (National Edition)
WINTER WONDER
MAKE IT THROUGH THE LAST OF THE COLD WITH THESE DELICIOUS TREATS
Ilove winter but I love it most while looking at it from my kitchen window as I bake a cake, cookies, bread, crisps or make hearty fruit compotes with dried and fresh fruit. Save the berries for summer — they taste best when they are local anyway — and get warm and cozy with these favourites.
ORANGE BLOSSOM CAKE WITH OLIVE OIL
Orange blossom water is becoming very popular as Middle Eastern and Persian recipes often call for it. It is available at Middle Eastern stores — but be careful, a little goes a long way.
2 tbsp orange marmalade, finely chopped if necessary grated peel of one orange 1/4 cup fresh orange juice 3 eggs 3/4 cup sugar 1/2 cup coconut milk 3/4 cup extra virgin olive oil 1 3/4 cups all-purpose flour or GF flour 3 tbsp ground almonds or almond flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp kosher salt 1/2 cup desiccated coconut (preferably unsweetened) Syrup: 3/4 cup sugar 1/2 cup strained orange juice or water 1 tsp orange blossom water chopped citrus fruits coconut cream
1. In a large bowl whisk together marmalade, orange peel, orange juice, eggs, sugar, coconut milk and olive oil.
2. In another bowl whisk together flour, almond flour, baking powder, baking soda and salt until evenly blended. Stir in coconut. Stir flour mixture into egg mixture just until blended.
3. Place batter in a 9”x5” loaf pan lined with parchment paper and bake in a preheated 350F oven for 50 to 60 minutes or until set in the centre. An instant read meat thermometer should reach 185F when inserted into the centre. Cool a few minutes. (If baking in smaller pans it will take 20 to 30 minutes to bake).
4. Meanwhile combine sugar and orange juice (or water) in a medium saucepan and bring to a boil. Cook gently just until sugar dissolves. Add orange blossom water. Make about 12 holes in the cake with a toothpick and gently spoon and/or brush syrup onto the cake. Serve plain or with chopped citrus fruit or coconut whipped cream. Makes one 9”x5” loaf cake or four mini loaf cakes
BONNIE’S BEST BANANA BREAD
Banana bread never goes out of style but now, with everyone concentrating on not wasting, banana bread is a very popular way to use up ripe bananas. Some recipes are quite complicated but I stand by this favourite — so easy and delicious. If you have leftover ripe bananas and don’t have time to bake, freeze the bananas either in the skin or mashed. 1 cup mashed bananas 1/2 cup buttermilk or unflavoured yogurt 1 tsp baking soda 1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp kosher salt
1. Combine bananas with buttermilk and baking soda in a small bowl.
2. Beat butter with brown sugar until light. Beat in egg and vanilla.
In another bowl whisk flour with baking powder and salt. Add flour to butter mixture alternately with banana mixture beginning and ending with flour. If you do this in a food processor add all the buttermilk/bananas to the butter mixture and blend and then briefly blend in flour. Transfer to a loaf pan lined with parchment paper. Bake in a preheated 350F oven for 50 to 60 minutes or until a skewer inserted into the middle comes out dry or a meat thermometer registers 185F when inserted into the thickest part. Makes one loaf
WINTER FRUIT COMPOTE WITH PEARS AND DRIED FRUIT
This delicious fruit mixture can be used in many ways. Serve as dessert with ice cream or yogurt or spoon on pound cake or angel food cake. It can also be served for breakfast on oatmeal or yogurt, pancakes or waffles.
2 cups dry red or white wine or pomegranate or cranberry juice 2 cups strong green tea 1/2 cup honey 3 each cardamom pods and cinnamon sticks 8 dried apricots and pitted prunes 1/2 cup dried cherries or dried cranberries 4 Bosc pears, peeled, halved and cored 1 lemon, sliced
1. In a wide deep skillet or large saucepan bring wine, tea, honey and spices to a boil. Cook gently 5 minutes.
2. Add dried fruits, pears and lemon slices. Bring to a boil, cover and cook gently 10 to 15 minutes until pears are just tender. Remove from heat and remove fruit from liquid to a bowl. Return liquid in pan to heat and cook 5 to 10 minutes until reduced and thickened. Combine with fruit. Serve warm or cold.
Makes 4 to 6 servings.