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Maggie Monday: Victoria Sponge Cake

April 30, 2012

The Ranting Chef Baking, Dessert, Kosher, Recipes, Vegetarian , , , , , , , , , , 45 Comments

Growing up, I always lived hundreds, if not thousands, of miles away from my grandparents. Every year, from the time I was 6 until 16, my brother and I would fly back to Ohio where both sets of grandparents lived and spend 1-2 weeks visiting. We visited late July in 1981 and while I do not remember much specific about that visit (they all run together in my memory), I do remember getting up with my grandmother to watch the Royal Wedding of Prince Charles and Diana.  I was not a royal fan or particularly an Anglophile, and as a pre-teen boy, really not interested in weddings or love stories, but I had a sense of the importance of the occasion, and woke up early to watch it live. As it is Monday, it must be Maggie. She has her own Royal Wedding story to tell…

One year ago I was in London for a week. Work called me there, and it just happened to be the week of the Royal Wedding. I know. Lucky me. I got great pictures of the wedding procession, and I am sure William waved to me and me alone.

In my defense, my trip was scheduled BEFORE the Palace announced the date for the big day. I have traveled to London many times, and have a love for the city. I often wish I was British. I love so many things about the culture and the country. And yes, I do believe British food gets a bad rap. There are many wonderful dishes- (mostly desserts) that are crave-able.  My dear friend Charlotte introduced me to the classic Victoria Sponge. We had our own little wedding celebration with another friend. It seems that this is the British go-to celebration cake. It is so pretty and summery. When this cake is on the table, it quietly and simply states  “I don’t mean to crow, but look at me all proper and lovely for your Afternoon Tea!”

The cake itself is a bit dry (as sponge cakes tend to be) but the use of plenty of jam and whipped cream makes it a great combination. Splurge on really good jam, or use homemade jam if you have some. And take the time to whip your own cream. Don’t skimp here. This cake needs the richness of fresh whipped cream. It is easy an only takes a few minutes.

Happy 1st Anniversary William and Kate!

Victoria Sponge Cake

What you need:

Cake

½ cup butter, at room temperature

1cup sugar- (superfine or Castor is best, but can use granulated)

4 eggs

2 cups cake flour

2t baking powder

Pinch of salt

1t vanilla extract

4T milk

Berry and Whipped Cream Filling:

4T jam (I prefer seedless raspberry, but strawberry is traditional)

2 cups fresh berries- raspberries or sliced strawberries

1 ½ cups heavy whipping cream (if you can get your hands on double Devon cream use this instead. It is so much better, but hard to come by in the U.S. L)

2T superfine or Castor sugar (again, granulated will work, but I prefer superfine)

Garnish

Whipped cream, berries, powdered or granulated sugar

What you do:

Preheat oven to 350 degrees. Butter 2 round 8” cake pans. Line bottoms of pans with parchment, then butter the parchment.

In a bowl combine flour, baking powder and salt with a whisk.

In a larger bowl, or preferably in the bowl of a stand mixer, cream the butter and sugar until fluffy. Add the vanilla. Next add the eggs one at a time, mixing well between each egg. Slowly begin adding the flour mixture, keeping the mixer on low until well blended. Now begin adding the milk about one tablespoon at a time, until it is completely mixed into the batter. You’ll need to be scraping the sides of the bowl with a spatula often. The batter will be quite thick, almost like dough- this is not as thin as most cake batters. Divide the batter evenly between the cake pans, spreading it with the spatula. Since the batter is thick, you’ll really need to do this carefully, and make sure you have it spread evenly in the pans or your cakes could be a bit wonky. Bake for about 20 minutes- until a pick comes out clean and the cakes just begin to pull away from the sides of the pan. They will be golden brown. Place pans on a wire rack for 10 minutes or so. Then remove cakes from pans and place them, bottoms down, on the rack to cool completely.

Now start on the filling. Chill the mixing bowl in which you plan to whip the cream in the freezer for about 15 minutes. Whip the cream adding the sugar, until it forms nice, soft peaks.

Place one cake, top down, on your cake plate. Leaving about a one inch border, spread with 4 tablespoons of the jam, then place fresh berries (reserving a few for garnish and serving)over the jam.

Next spread about half of the whipped cream on top of the berries and jam.Place the second cake layer, right (rounded) side up on top of the whipped cream and berries. Press it gently just so the filling begins to reach the edge of the cake. Place a bit of jam and a few berries on top, and sprinkle with powdered or granulated sugar.

You can also “frost” it with the extra whipping cream if you think the whole cake will be consumed at first serving. If not, just use the sprinkled sugar garnish, and have the whipping cream and more jam on hand to garnish individual servings.

Refrigerate leftovers.

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Getting the Pig to Commit

April 29, 2012

The Ranting Chef Chicken, Low Carb, Pork, Recipes, Wine , , , , , , , , , 37 Comments

A Chicken and a Pig lived on a farm. The farmer was very good to them and they both wanted to do something good for him. One day the chicken approached the pig and said, “I have a great idea for something we can do for the farmer! Would you like to help?”

The pig, quite intrigued by this, said, “of course! What is it that you propose?”

The chicken knew how much the farmer enjoyed a good healthy breakfast. He also knew how little time the farmer had to make a good breakfast. “I think the farmer would be very happy if we made him breakfast.”

The pig thought about this. While not as close to the farmer, he too knew of the farmer’s love for a good breakfast. “I’d be happy to help you make breakfast for the farmer! What do you suggest we make?”

The chicken, understanding that he had little else to offer suggested, “I could provide some eggs.”

The pig knew the farmer might want more, “That’s a fine start. What else should we make?”

The chicken looked around…scratched his head…then said, “ham? The farmer loves ham and eggs!”

The pig, very mindful of what this implied, said, “that’s fine, but while you’re making a contribution I’m making a real commitment!”

The fable is an old one, but we all know that the outcome of any effort is much better if all team members are committed. So for this dish I committed to making sure the chicken was as committed as the pig – Chicken with mushrooms, prosciutto and cream sauce.

Such a rich tasting dish with the dark meat thighs, salty prosciutto, and creamy sauce.

I used boneless thighs. Note the sour cream and butter. The cow was only contributing and not committed. How could I have let that happen?!?!?

I ended up with 8 boneless thighs, but luckily I had enough prosciutto.

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Prep Time: 10 Min |  Cook Time: 1 Hr  | Servings: 6 servings | Difficulty: easy

Ingredients:

  • 2 tablespoons butter or margarine, melted
  • 6 chicken thighs
  • salt and pepper to taste
  • 6 slices prosciutto (thin sliced)
  • 2 tablespoons minced garlic, divided
  • 1 cup sliced fresh mushrooms
  • 1/4 cup dry white wine (optional)
  • 1 cup sour cream

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.

Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.

Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and 1/2 cup sour cream, and cook until warmed through, about 5 to 7 minutes. Add more sour cream as needed  Pour over chicken, and serve.

Nutritional Info:

Amount Per Serving Calories: 383 | Total Fat: 30.8g | Cholesterol: 119mg Powered by ESHA Nutrient Database

Source: http://allrecipes.com/Recipe/Chicken-with-Mushrooms-Prosciutto-and-Cream-Sauce/Detail.aspx

Not Kraft Mac and Cheese – Wahoo!

April 28, 2012

The Ranting Chef Cheese, Pasta, Pork, Recipes , , , , , , , , , 64 Comments

I live with a Mac and Cheese purist. Let me clarify, a Kraft Mac and Cheese, blue box, “it’s the cheesiest”, purist.

Easy Mac? Not the same. Velveeta Shells and Cheese? Not bad, but not mac and cheese (“That is why they call it shells and cheese”). Home made? Hmmmmm…..

Note the multi pack.

My 17 year old was raised on the food of the children of the 90′s, chicken nuggets and blue box mac and cheese. When he was six, my mom came to visit and decided to make him home-made mac and cheese. He became excited when she told him that mac and cheese was for dinner. When meal time came and the macaroni was actually normal sized and yellow (versus tiny and orange) he did not hesitate to show his displeasure. Mom still talks about it to this day.

In the past I had suggested making home-made mac and cheese and even tried to convince him by suggesting that I would put bacon in it. Even though he considers bacon in its own special food group at the top of the pyramid, it was not enough to sway him for a desire for the blue box instead.

As the critic was away for lunch one day, I jumped at the chance to make it for the rest of us.

Cheese….pasta…bacon…yum!

The recipe calls for Ritz crackers, but as I had corn flake crumbs, I used those instead. They were great.

While the recipe does not call it such, you start by making a roux (butter, flour, heat and mixing).

Mix in the noodles (I added bacon bits here too)

Cheddar on top.

Just out of the oven with the corn flake crumb topping.

Down-Home Macaroni & Cheese

Prep Time: 25 min |  Cook Time: 45 min  | Servings: 5 servings, 1 cup each | Difficulty: Medium

Ingredients:

  • 1/4 cup butter or margarine, divided
  • 1/4 cup flour
  • 1 cup milk
  • 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 2 cups elbow macaroni, cooked
  • 1/2 cup Shredded Cheddar Cheese
  • 6 RITZ Crackers, crushed (about 1/4 cup)

Directions:

1. HEAT oven to 350°F.

2. MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

3. SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

4. BAKE 20 min. or until heated through.

Source: http://www.kraftrecipes.com/recipes/velveeta-down-home-macaroni-cheese-50467.aspx

Turning Your Cast Iron Beliefs Upside-Down

April 27, 2012

The Ranting Chef Baking, Recipes, Vegetarian , , , , , , 48 Comments

Several weeks ago I received an email from Jennifer, who was putting together a post on how to eat more fruits and vegetables. She was looking for a variety of suggestions from different sources and I was happy to throw a few ideas her way. Now I certainly can do a much better job of eating more vegetables with every meal, but with recipes like the one below, I will have no problem keeping pineapple in my desserts! Welcome guest blogger Jennifer and check out her blog, Down-Home South Jersey…

Hello dear readers!  My name is Jennifer, and I write the blog Down-Home South Jersey.  My focus is on food, family, and fun – in South Jersey and beyond!  Well, this is definitely beyond :)

A big thank you to Pat, The Ranting Chef, for inviting me here today.

Since I knew I would be writing for such a discriminating audience, I wanted to step up my game with a knock-out recipe.  This one is for all of you who love your cast iron skillet.  Come on, admit it.  You really love it!

I got mine for Christmas and just can’t get enough of it.  It does bacon and eggs, burgers and steaks, and especially grilled cheese sandwiches really well.  But did you know you can bake a cake in it?

I know, I was just as surprised as you.

This upside-down cake recipe is a classic cast iron dish that caramelizes in the skillet to create a gooey, tasty topping.  Once inverted, the topping oozes down the sides, moistening every delicious bite!  The flavors of pineapple with coconut and rum are enhanced here by the unique flavor of cardamom.  If you’ve never had cardamom before, like me, you are in for a surprise!  I can’t imagine this mouthwatering tropical cake without it.

Pineapple-Coconut Upside-Down Cake

Serves 8

For the topping:

5 T unsalted butter
3/4 cup packed light brown sugar
1 can sliced pineapple rings

For the batter:

1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 T coconut rum
1 1/2 cups all-purpose flour
1 tsp ground cardamom
2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened pineapple juice (use the juice from your canned pineapple)
1/4 cup unsweetened coconut flakes, plus 1/4 cup for garnish

Preparation:

1.  Preheat the oven to 350 degrees F.

2.  For the topping:  Melt the butter in a well-seasoned 9 inch cast iron skillet over medium-high heat.  Add the brown sugar and melt, stirring constantly, until bubbling, about 6 minutes.  Remove from heat, add pineapple rings in one even layer, and set aside.
3.  For the batter:  Beat the butter in a large bowl with an electric mixed until light and fluffy.  Add the sugar and beat until creamy.  Add the eggs, one at a time, beating well after each one.  Add 1/4 cup coconut flakes and stir thoroughly.
4.  Beat in vanilla and coconut rum.  In a separate bowl, combine the flour, cardamom, baking powder, and salt.  Add half of the flour mixture to the egg mixture and beat on low speed just until blended.  Add the pineapple juice and beat on low to incorporate.  Add remaining flour mixture, beating until just incorporated.
5.  Spoon the batter over the pineapple, smoothing the top evenly.  Bake on the center rack of the oven until golden brown and a skewer inserted in the middle comes out clean, 45 minutes to 1 hour.
6.  Remove from the oven and let stand for 5 minutes.  To remove from the skillet, run a sharp knife around the edge to release the sides.
7.  Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together.  The cake should drop from the skillet onto the plate.
8.  Drizzle the cake with additional rum and top with coconut flakes.  Yum!

Note:  Remember that the handle of your cast iron skillet will be hot!  Please use a pot holder or oven glove when handling.
Recipe adapted from The Lodge Cast Iron Cookbook.

Being a Jerk About Pineapple

April 26, 2012

The Ranting Chef Grilled, Low Carb, Pork, Recipes, Steakhouse , , , , , , , , , 59 Comments

I have been grilling pineapple for as long as I had a grill. It used to be opening up a can of the rings and throw them on the grill. Too often they would find their way through the grate and forever lost in the netherworld between flame and perfection. They ended up in grilling purgatory. Those that were lucky enough to survive the slide, I often cooked too much of the moisture out of them.

At some point I started buying fresh pineapple for my grilling. Wow. What a difference! I cut the pineapple thick for several reasons.  First off, there is no way they are getting through the grill. Second, the thickness allows it to heat up, get a nice set of grill lines, but also to remain juicy. My eldest would spend an extra day in school if promised all he could eat grilled pineapple.

While the pineapple is the side, it very much compliments the main dish of Jerk Pork. When I told a friend I was making Jerk pork, I was asked what was in the Jerk seasoning. I could describe the flavor but couldn’t come up with all of the spices. For the record it is allspice, hot peppers, cloves, cinnamon, nutmeg, garlic and salt.

A few slices of grilled red pepper and a stuffed jalapeno are great compliments to the dish.

The recipe calls for miniature pineapples, but I just used one big one.

I use more lime zest than the recipe calls for. In fact I zested most of the lime.

Love grilling weather.

Beautiful!

I start by cutting off the top and bottom of the pineapple. I then quarter it and cut out the core. Taking a boning knife, I then remove the flesh from the outside.

It is a big hunk of pineapple and the whole fruit can easily serve 8.

Jerk Pork Chops with Grilled Pineapple

Prep Time: 15 mins |  Cook Time: 15 min  | Servings: 4 | Difficulty: easy

Ingredients:

  • 1 baby pineapple
  • 1/2 regular pineapple, (can be substituted for above ingredient)
  • 1 lime
  • 2 tablespoon(s) jerk seasoning
  • 1 tablespoon(s) olive oil
  • 4 pork loin chops, 3/4 inch thick, about 8 ounces each with bone
  • Lime wedges and cilantro sprigs , for garnish

Directions:

1. With sharp knife, cut pineapple lengthwise through crown to stem end in 4 wedges, leaving on leafy crown.

2. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, mix lime peel and juice with jerk seasoning and oil. Rub both sides of pork chops with jerk mixture.

3. Place pork chops on hot grill rack over medium heat; cook 10 to 12 minutes, turning chops over once, until browned on the outside and still slightly pink on the inside. While chops are cooking, add pineapple wedges, cut sides down, to same grill; cook 5 minutes, turning wedges over once. Transfer chops and pineapple to same platter. Garnish with lime wedges and cilantro sprigs.

Source: http://www.goodhousekeeping.com/recipefinder/jerk-pork-chops-grilled-pineapple-806?click=recipe_sr

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