milk with a punch

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Last week we enjoyed oatmeal muffins à la Great-aunt Helen’s recipe box and the promise was made to next find an appropriate beverage to accompany.Now to borrow an advertising slogan: Got Milk?Muffins and milk make good partners, but because we’re … Continue reading

soy brownies and rum?

Spring break is so over. A week of r& r at the in-laws–complete with far more DIY marshmallows consumed than recommended–was lovely, but this week it’s back to that real world and all its ensuing insanity. Cue the crazy.

Which put me at the intersection of Nothing Prepared and No New Ideas when time came to write this week’s post. So I’ll fall back on a now time-honored tradition of repeating myself, visiting my work elsewhere in the blogsphere.

Another month, another post at Minnesota Soyfoods Real Story Blog: Brownies anyone? (no worries–neither tofu nor actual soybeans were used)

We also play a game here at food for fun called “Find a Cocktail Recipe.” Enter part deux of this post…

Immediately upon opening the liquor cabinet, out fell a small paperback volume I don’t remember seeing before.

vintage 1940

vintage 1970

Famous Rum Drinks of the Virgin Islands is all of 32 pages and was penned by a Ms Dea Murray as a collection of drinks from “famous hotels, restaurants & bars.” Drowning in red, brown, gold, and harvest orange glory, it could only be a garage sale find. Yet its appearance rang no bells.

That said, it fell out of my liquor cabinet–reason enough to thumb through. Bluebeard’s Wench called for blue curaco, which is not on my shelf. Same story Hurricane Buster. Old Fashioned Voodoo would be mine if only I had guava juice. Swashbuckler called for Champagne and Coco Loco requires the purchase of coconut cream. Clearly I need a better pantry for this book.

wpid-mntsdcardPhoto-Editor2014-03-19-20.32.06.jpg.jpgFortunately, Rum Swizzle met me where I was at. Out came the rum, sweet vermouth, lemon, bitters, and fresh nutmeg. Though not a big fan of rum, I like what it stands for: warm sand and sun, island breezes, tropical tunes.

The resulting sipper was bracingly tart and could’ve stood a bit more sweet, but it won me over by being both assertive and classy. A newly purchased thrift-store cocktail glass made the project even more fun.

sS what if it's only 33°F outside? I have rum in my cocktail.

So what if it’s only 33°F outside? I have rum in my cocktail.

Our winter may not be over quite yet, but the mercury climbs slowly and surely a tropical rum cocktail can help push things in the right direction. So here’s to seeing the backside of winter. Here’s to garage sale finds–remembered or no. And here’s to the busy-ness of life. May it all be great fun as often as it can. Cheers!

British (cake) invasion

Anyone who writes, reads, comments on blogs would attest to the power of online communication for building relationships. Ditto for facebook, twitter, etc. We’ve all made friends we’d never have imagined meeting outside of online connections.

Today’s story is about such a connection, though it goes back 12 years, before blogs, facebook Likes, or tweets. Remember the chat room?

With little to do at the end of my first pregnancy (I had stopped accepting new projects in anticipation of first-time motherhood and the nursery was ready and waiting), I found myself newly addicted to a television show I’d enjoyed in the ’80s. Discovering its virtual chat room linked me to others following this cult favorite. Thus my bonding with Scarecrow & Mrs. King fans began.

It’s with some embarrassment that I ‘fess up to having been into this show (admitting to a trip to LA for SMK’s 20th anniversary reunion doesn’t help my street cred either), though I will forever be grateful as it formed a friendship I still hold today.

Di–watching SMK in Great Britain–was brilliantly funny and we soon moved on to emails and exchanging packages (though she’s much better at sending than I am). We’ve met up in LA, Vegas, Boston, D.C., and DisneyWorld and I’ve hosted her in my home as well.

(You can meet Di yourself, through TourGuide Ted, her well-traveled stuffed bear who has his own website, twitter account, and vacation property.)

Though Di would never call herself a “cook,” her bear, Ted, has posted the occasional culinary delight. Most recently, he showed up on his Twitter feed with a piña colada cake. And when Di sent me the recipe, I was on it like a maraschino cherry on a pineapple ring.

TourGuide Ted's cake is much prettier than mine.

TourGuide Ted’s cake is much prettier than mine.

What’s surprising here is that I don’t like pineapple. I especially don’t like pineapple in baked goods. (My theory that raisins don’t belong in baked goods easily extends to all fruit, excepting apple pie and crumble of course.) But a seemingly endless string of sub-zero temperature days broke me and I wanted nothing more than a slice of piña colada cake.

Luckily I have a kitchen scale and working knowledge of google as I needed to weigh ingredients and translate British cooking terms such as sandwich tins, caster sugar, and Gas Mark 3.

In the end, my cake baked up flatter (didn’t have 7-inch cake pans, so used 9-inch) and was less pretty (bought two cans of pineapple tidbits instead of one each rings and tidbits–oops) than what Ted had whipped up, but it couldn’t have been any less delicious. Moist, sweet, a little bit boozy, the cake offered texture contrast with moist pineapple pieces and shredded coconut. I put away three (not huge, honest) slices before I could stop eating.

Kept going back for more.

kept going back for more

slice of heaven

slice of heaven

In the spirit of the recent Winter Olympic games, food for fun salutes all its readers–international and domestic–with a cake that is good enough to bring about World Peace. And hopefully a spring thaw for those in northern climes.

Piña Colada Cake as told to an American food editor

  • 2 ounces brown sugar
  • 4 ounces tinned pineapple rings
  • Maraschino cherries
  • 6 ounces butter, softened
  • 6 ounces caster sugar (used granulated)
  • 3 large eggs
  • 3 tablespoons coconut rum (used twice that and Ted claims to have tripled the amount)
  • 1 teaspoon vanilla extract
  • 4 ounces dessicated coconut (used shredded)
  • 6 ounces self-rising flour (used 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt)
  • 1 teaspoon baking powder
  • 4 ounces tinned pineapple pieces, drained and well-chopped (used canned tidbits)

Filling and Frosting

  • 525 grams icing (powdered) sugar
  • 225 grams butter (1/2 cup), softened
  • Coconut rum
  • Pineapple juice (reserved from canned pineapple)
  • 2 to 4 ounces dessicated coconut (Ted says toasted, though I did not)

Set oven to Gas Mark 3 (325ºF). Line 7-inch sandwich tins (with removable bottom). [I coated two 9-inch cake pans with baking spray.] Sprinkle bottom of one pan evenly with brown sugar. Top decoratively with pineapple rings and cherries.

In mixing bowl, beat together 6 ounces butter and the caster sugar until light and fluffy. Beat in eggs, rum, and vanilla until blended. Fold in coconut, flour, baking powder, and pineapple pieces. Add more rum if mixture is too thick to pour. Divide batter between pans. Bake on same oven rack 35 to 45 minutes or until cakes pull away from sides of pans and wooden pick inserted in center of cakes comes out clean. Cool (pineapple-side-up for pan with rings) on wire rack.

To make filling and frosting, sift icing sugar into large bowl. Add 1/2 cup butter and small amount of liquids; mix until smooth. Add liquids to taste until mixture is smooth and spreadable. (Here Ted mentions that it is important to keep tasting, though he is speaking specifically about the rum at this point.)

When cake layers are cool, place bottom half (without pineapple rings) on serving plate. Spread with about half of frosting; top with remaining cake layer, pineapple-side-up. Spread remaining frosting around side of cake. Top with coconut as desired.

cookbook travels and banana bread squared

A show of hands here–who brings cookbooks home from their travels?

Even with the rise of the electronic recipe (my 11-year-old daughter Googles recipes, despite her mother’s large cookbook collection), paper cookbooks remain popular vacay take-homes. They give travelers return trips, even if just in mind and taste buds.

Opening Makers Mark® The Special Touch cookbook, a Kentucky purchase, I smell the bourbon of distillery tours. When the pages of Savoring San Diego are flipped, I see the ubiquitous flowers of that fair city. The Montana Cookbook brings back a sense of open land and Simply Colorado invites visions of rocky mountains.

While relatively close to home, the city of Duluth was another vacation spot worth remembering. (Culinary details from last summer’s camping trip recorded here.) An especially impressive restaurant stop was The Duluth Grill, and their cookbook told the tale of evolution from Ember’s franchise to one-of-a-kind comfort-food haven. The parking lot garden speaks volumes to their emphasis on fresh, locally sourced, and sustainably raised ingredients.

The book’s $30 price tag gave me pause and I left without, knowing I’d find it online for far less. Except I didn’t. The Duluth Grill Cookbook was available only on the restaurant website. I kicked myself (and certainly deserved a kick for not supporting small business when I had the chance), but found redemption in a friend who was making a quick trip that way. She, too, is a big fan of this much-loved restaurant and agreed to bring the cookbook back for me.

sauce with bookJust last week, then, I finally held a copy of this beautiful and lovely book in my hands. To prove its worth, I immediately set out to make Tofu and Walnut Marinara (taking a pass on the walnuts). It was hearty, flavorful, and packed with good-for-you veggies. Two days later it tasted even better and I know I’ll be making this sauce again.

now THIS is a tofu marinara sauce

now THIS is a tofu marinara

beet lemonade and it was really quite good

beet lemonade and it was really quite good

I have my eye on the Ratatouille recipe as well as the Buffalo Tofu Strips, both dishes I enjoyed while there. I’d also love to make their Beet Lemonade, though will have to riff on their standard Lemonade recipe as they do not share the beet version I was so enamored with during my visit.

Minnesota’s bitter cold winter called for a baking recipe, so I also made TDG’sr Chocolate Chip Cookies. In the same manner as an earlier cookie adventure, I experimented with each baking sheet, sprinkling some unbaked cookies with chocolate salt, some with vanilla salt and also mixing in marshmallow bits and even leftover movie popcorn that was sitting on the counter just asking to be poured into the remaining batter. Even without my improv, these cookies were amazing and hit all the right sweet, salty, tender, crisp notes.

cookies

because one photo of these amazing cookies would not have been enough

because one photo of these amazing cookies would not have been enough

So here’s to cookbooks and here’s to travel and here’s to those cookbook gems we find when we travel. If you’re looking for the recipe for either the sauce or cookies, let me know in comments or at deLizious facebook and I’ll pass them on your way.

And speaking of sharing recipes, I’ve been on a bit of a banana bread binge lately after finding two renegade recipes on favorite food blogs that demanded to be made. The Cottage Grove House rocked my world with Rye Whiskey Banana Bread

there's rye whiskey in my banana bread!

there’s rye whiskey in my banana bread!

and Shanna over at Curls and Carrots kept my spirits up with Rum-a-Dum-Dum Banana Bread. Thanks, ladies, for two fabulous loaves!

rum-spiked banana bread

rum-spiked banana bread