Posts Tagged ‘Gin’

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Gin in the AM (and another bundt)

December 6, 2009


Not hair of the dog but an ingredient in the mincemeat I made this morning in preparation for mince pies.

Another Sunday, another 4am start and another few hours spent in the kitchen. The idea for gin and the base recipe I used came from a friend who kindly gave me a taste of her batch earlier in the week. I am a little scared of mince pies as pastry is my baking nemesis. Last year, full of good intentions, with family coming to visit, my Christmas Eve baking session ended up in the bin. Luckily I had some shop bought ones in the cupboard and when people arrived the house at least smelled of fresh, home-baked mince pies (and no, I didn’t try and pass them off as my own!).

There was something very therapeutic about chopping the apples whilst listening to yet more torrential rain. The high point of the morning was adding a little of the cooling (pre-gin) mixture to my porridge. The finished product is sat, in jars, maturing and waiting for me to be brave enough to attempt the pastry.

This weekend I also put my Christmas decorations up, fed the Christmas cakes again and had a little slice of the test cake – delicious. I love this time of year.

As the mincemeat didn’t call for me to use the kitchenAid I of course had to bake something else too. I went with Dorie Greenspan’s ‘All-in-One Holiday Bundt’ crammed full of cranberries, pumpkin, apple, nuts and spices, it’s just delicious.

Mincemeat

Makes about 1 1/2 large kilner jars
200g muscavado sugar
175g butter
Juice and Zest of 3 oranges (approx 200ml)
Zest of 1 lemon
Heaped tsp mixed spice
1 tsp ginger
1/2 tsp cloves
1/4 tsp freshly ground nutmeg

750g Bramley Apples finely diced (approx 4)
340g currants
340g raisins
200g dried cranberries

Put butter, sugar, orange juice and spices in a pan, heat slowly until smooth, add apple, zests, dried fruits and bring to the boil, reduce to a simmer for 10 – 15 mins or until the apples are soft. Allow to cool then add the gin …. and a bit more … and go on just a bit more. I added a lot of gin … I will let you know how it turns out in a few days!



All-in-One Holiday Bundt Cake
from Dorie Greespan’s ‘Baking, From my Home to Yours’

300g plain flour
2 tsp baking powder
1/2tsp bicarb
2 tsp cinnamon
1/4 tps freshly grated nutmeg
1 1/2 tsp ground ginger
135g unsalted butter at room temperature
1 cup sugar (I reduced to 3/4’s)
1/2 cup (packed) light brown sugar (I used reduced this too, to about 1/3 cup, not packed)
2 large eggs at room temp
1 tsp vanilla extract
1 1/4 cups pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved
1 cup pecans roughly chopped (I used walnuts).

Butter and flour your bundt tin and preheat the oven to 175C
Mix flour, spices and raisin agents in bowl
Mix butter and sugars until light and fluffy (approx 5 mins) at medium speed
Add eggs one at a time, beating for 1 min after each addition
Add vanilla
Reduce speed and add pumpkin and apple – Dorie points out at this point not to worry if your mixture looks curdled – mine did!
On low speed add the dry ingredients but do not over mix
using a spatula stir in cranberries and nuts – spoon into pan and smooth the top with a rubber spatula.
Bake for 60 – 70 mins, leave to cool in tin for 5 mins before turning out onto a wire rack.





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Citrus Cakes for Birthdays

November 29, 2009
The past week has seen the creation of two citrus themed birthday cakes. The first followed a request for a lemon birthday cake and I went with another Mary Berry Recipe. Her Crunchy Top Lemon Cake is a lemon infused sponge with a sugar and lemon glaze pasted onto the piping hot cake, as usual I substituted the milk in the recipe with buttermilk, I really need to start making comparison cakes to see exactly what difference this makes.

The second was for my 35th Birthday and I recently bookmarked a recipe for a lemon cake with gin drizzle from Madalane of The British Larder (not sure if I was searching for cake or gin at the time – either is likely). I think because this cake was going to be for me I felt able to be more adventurous and decided to play around a little more than I usually do. Having made a fair few lemon cakes over the year I didn’t really want one for my birthday but the gin was fitting. My mother had a recipe for a Gin and Grapefruit Sorbet that was part of every Christmas celebration I can remember and one of my favourite party dishes. It’s a wonderfully sharp and refreshing way to cut through the richness of any feast, whilst ensuring that your alcohol levels remain topped up – and no feast is complete without gin in my opinion. Deb from Smitten Kitchen has a recipe for a Grapefruit Yoghurt cake so I went about combining the two. I baked it for about 35 mins and this was a little too long, the edges had started to brown so I will check earlier next time. The ‘drizzle’ is just that, however the original recipe had more icing sugar (100g) and less gin (10ml) so was more of a glaze, it was poured over the cakes after they’d been turned out of their tins (after 5 mins, so while still warm), I may try this next time as the photos of the originals look so pretty.

Gin and Grapefruit Cake
120g butter
170g plain flour
1tsp baking powder
170g caster sugar
2 large eggs
60mk buttermilk
Zest of 2 grapefruit
Juice of half a grapefruit
1/4tsp of salt

Grease and flour a loaf tin and preheat the oven to 180C
Mix butter and sugar until light and creamy, combine buttermilk and eggs in a jug then add to batter in stages.
Add zest and juice then sift in flour, baking powder and salt and combine without over mixing.
Bake for 30 – 35 mins

The Drizzle
Juice of one grapefruit
70g of icing sugar
15ml (ahem) gin, I used Tanqueray of course

Keeps well for a couple of days wrapped in greaseproof paper and stored in an airtight container.