Wednesday, November 26, 2008
The day before Thanksgiving and you can find me in the kitchen cooking and baking as if I had a full house tomorrow. That won't be the case, instead we will be spending the day with our good friends the Horecki's, who kindly invite us to join in their family celebration. I cannot however resist the temptation to try out a few new recipes and recycle some of my Christmas ones which fit very neatly into the Thanksgiving meal. As usual dessert is my offering to the Thanksgiving Table, but more of that in a later blog. The cake has yet to be assembled, and is lying in it's various parts waiting to be put together. I have spent a good part of the day making candied fruits to decorate, the white chocolate cream frosting is in the fridge an early morning start will see me putting all the components together. The cranberry and ginger relish is ready and languishing in the holiday basket which I have put together with a selection of the jams and chutneys I have made throughout the year, with an added bottle of wine it is ready and waiting, my holiday offering to our wonderful friends, and hosts. My cranberry relish is from DELIA SMITH'S CHRISTMAS BOOK, I make it every year. I have also made my traditional pumpkin spice cake. Having bought the mould a few years ago I feel obligated to use it every year.
1 1/2 cups plain(all purpose flour
1 1/2 tsp baking powder
1.2 tsp salt
2 1/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp cloves
3/4 cup pumkin puree
2 Tbsp double(heavy) cream
1 1/2 tsp vanilla extract
125grams (1 stick) softened butter
1 1/2 cups sugar
2 eggs, lightly beaten
Heat oven to 180c/350f
Grease & flour pumpkin tins
Sift first 7 ingredients. In a small bowl mix pumpkin, cream & vanilla.
In the bowl of electric mixer beat butter until creamy, add sugar and beat until fluffy about 5 mins. Add eggs a little at a time beating well after each addition.
On slow speed add the dry ingredients in 3 additions alternating with the pumpkin mixture, beginning and ending with flour.
Pour into prepared tins and bake for 65-70 mins.
Allow to cool for 15mins in tins then turn out onto wire rack.
Mix 1/4 cup icing(confectioners) sugar with 1 tsp hot water and drop of orange food colouring.
Pour this over assembled cake.
Put two halves together and drizzle over icing mixture.
This cake is always well received. This year as I didn't really need it. I gave it to my friend Tania, with children at home I'm sure it will not last too long.
I also have a terrine waiting to be turned out and soup bubbling away on the stove. We have friends joining us here on Friday for a lazy afternoon, a day for grazing the buffet and enjoying a holiday glass of wine. No pressure associated with the big day just a day relaxing with friends. One of my favourite pastimes.
So I wish you HAPPY THANKSGIVING and will update you on my other creations, given that they turn out as I hope.