Tagged:  Holidays

When I first imagined making this scrumptious cake, I thought it should be round. But then I thought, “Naaah, decorated cupcakes are more fun.” I also bought a clover leaf cake pan and delved right into the festive spirit of St. Patrick’s Day.

My version of this springtime cake contains no butter – the “cream” in the frosting comes from fresh avocado with an added tangy surprise. The result is a rich and delicious Irish Whiskey Cake. You and your guests can reach for that second or third piece guilt free – enjoy!

For the Cake:
2 ¾ cups all-purpose, unbleached flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups granulated sugar
½ cup vegetable oil
5 large eggs
½ cup whiskey
1 teaspoon vanilla extract
zest of 1 lemon

1. Preheat oven to 325F˚. Grease and flour either a 9-inch round cake pan or a clover leaf cake pan; set aside. If making cupcakes, line the muffin pans with baking cups and set aside.

2. In a 1-quart bowl, combine the flour, baking powder and salt; set aside.

3. In either a stand mixer fitted with a bowl or a conventional mixing bowl (using a hand mixer), beat together the sugar, oil, eggs, whiskey, vanilla and lemon zest until smooth.

4. On low speed, stir in the dry ingredients and mix until batter is smooth, about 2 to 3 minutes.

5. Pour the batter into desired cake pan or into the muffin cups.

6. Place cake pan on a rack positioned in center of oven and bake 30 to 35 minutes or until knife inserted in center comes out clean.

7. Alternatively, place muffin pans on top and bottom oven racks and bake 20 to 25 minutes or until knife inserted in center of one cupcake comes out clean.

8. Transfer cake pan or muffin pans to counter and set aside to cool.

9. When cake is completely cooled, unmold it and transfer to a serving platter; set aside.

For the Avocado Cream Frosting:
2/3 cup freshly mashed avocado
5½ to 6½ cups powdered sugar
2 to 2½ tablespoons freshly squeezed lemon juice
One clover-leaf shaped cake pan, one 10-inch springform pan or two 12-cup muffin pans
One 4.25-ounce Decorating Green Icing Tube fitted with a straight tip (optional)

1. In a 1-quart mixing bowl, whisk together the mashed avocado (with all lumps broken down) and 5½ cups of the powdered sugar.

2. Mix in the lemon juice and whisk until smooth. If frosting appears to thin, add a little more sugar and whisk until consistency is smooth and creamy but firm enough to hold its shape on top of cake or cupcakes.

3. With a spatula or flat, round-tipped knife, frost the cake or cupcakes.

4. Using the tube fitted with a tip, make decorations over frosting.

The cake or cupcakes can be served the same day or made a day ahead, covered in a foil tent and refrigerated.

To foil tent a cake, place 6 to 8 toothpicks halfway into cake and spaced out throughout cake surface. Create a tent with aluminum foil sheets that are large enough to cover cake and secure around platter edges.

*Note – A 10 or 11-inch square cake pan can be used as well.

Text and Photographs ©2011 Nancy DeLucia Real

I think a Valentine’s Day celebration with a lover definitely starts in the morning. The question is this – should these luscious chocolate pancakes be served before or after?

No matter when you decide to serve the pancakes, be sure to complement the rich chocolate tones with red raspberries, a dusting of powdered sugar and candy. Whatever pleases the eye is sure to please the palate and the heart. Happy Valentine’s Day!

Prep time: 15 to 20 minutes
Cook time: 5 to 8 minutes
Makes: Six 5-inch pancakes

Ingredients:
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup granulated sugar
1 tablespoon vegetable oil
1/2 cup milk (whole, 2% or 1% milk fat – nonfat milk will result in a thin batter)
2 tablespoons unsalted butter
One 4-inch heart-shaped cookie cutter
Five-Minute Raspberry Coulis (found in our Recipes, under “Desserts, Creams & Sauces)
Powdered sugar, for dusting
2 to 6 Valentine chocolates, for garnish (optional)

1. In a 2-cup mixing bowl combine the flour, cocoa, baking powder and salt; set aside.

2. In a 3 or 4-cup mixing bowl, whisk together the egg, sugar, oil and milk to combine. Gradually stir in the dry ingredients, mixing until batter it is smooth.

3. Place a 12-inch nonstick skillet on stove burner set on medium heat. Lightly butter the skillet and pour a scant 1/4 cup batter three times onto the skillet to form three pancakes set 1 inch apart from each other.

4. Cook pancakes on medium heat, 2 to 4 minutes per side. To avoid blackening, check underside of one pancake after 1 minute with a nonstick spatula.

5. Carefully flip the pancakes and cook other side 2 to 3 minutes.

6. Transfer the pancakes to a covered container to keep warm; set aside.

7. Pour remaining batter in skillet to form three more pancakes. Repeat cooking instructions.

8. Lay the six pancakes, side by side, on a flat surface.

9. Using a heart-shaped cookie cutter, cut out 6 hearts (remaining pancake shreds can be enjoyed later as a snack).

10. Divide the heart-shaped pancakes evenly among two dinner plates (set three pancakes per plate in a horizontal row).

11. Garnish pancakes with the raspberry coulis and dust with powdered sugar. Set a chocolate over center pancake in each plate. Decorate with remaining chocolates.

These chocolate pancakes can be served with maple syrup, if desired.

Text and Photographs ©2011 Nancy DeLucia Real

Panettone is a sweet bread that originated in Milan and is served during the Christmas holidays. At year’s end, it is paired with Prosecco, the Italian sparkling wine that comes from the Veneto region.

Every year on December 31, we Italians say “Buon Anno” or “Happy New Year” with a flute of Prosecco in one hand and a generous slice of panettone in the other.

I love this manner of celebrating New Year’s Eve because it’s exquisite and easy. All you have to do is pour the prosecco and cut the panettone. With New Year’s Eve right around the corner, there’s no need to fuss. Buon anno to all!

Prep time: 5 minutes
Serves: 6 to 8

Ingredients:
1 Panettone (one-pound)
1 bottle Prosecco (750 ml), chilled

1. Cut the panettone in 8 slices and arrange on a serving platter.

2. Pour the Prosecco, distributing evenly among 6 to 8 champagne flutes.

Serve immediately.

Text and Photographs ©2010 Nancy DeLucia Real

The French Canadian province of Quebec is home to a meat pie whose origins can be traced to the “tourtes” or savory pies of the Middle Ages in France. Encased in pastry, these pies were created to make use of roasted meats that were left over from a “festin” or banquet.

Present-day tourtières or pies are made with fresh meat and are absolutely exquisite. Using a combination of ground pork, beef or veal and potato and are served as part of the Christmas Eve, Christmas Day, or New Year’s Eve dinner.

While baking, the pie spices will warm up your home with holiday aromas. Whenever I prepare tourtières, I am magically transported to my past Christmases where I suddenly see the snowy streets of Montreal lined with quaint homes or shops – all sparkling with yuletide lights and décor. And then, I imagine coming home to my family to enjoy “le reveillon de Noël”  to celebrate the birth of Jesus Christ. This is our modern-day, traditional Christmas banquet.

Merry Christmas and Bon Appétit!

Ingredients:
2 medium potatoes (will yield 1 cup mashed potato)
1-1/4 teaspoons salt
2 tablespoons vegetable oil
½ pound ground pork or veal
½ pound extra lean ground beef
½ cup finely chopped brown or white onion
Dash ground nutmeg
¼ teaspoon each ground allspice and ground cinnamon
Dash each cloves and black pepper
Ready-made frozen pastry for one two-crust, 9-inch pie

1. Peel the potatoes and then cut them into one-inch cubes.

2. Immediately place potatoes in a 2-quart saucepot, covered with cold water.

3. Bring to a boil and stir in ½ teaspoon of the salt.

4. Cook on medium-high heat for 5 to 6 minutes, or until potatoes are fork-tender.

5. Drain potatoes completely and mash finely, removing all lumps.

6. Transfer the mashed potato to a glass or porcelain bowl; cover and set aside to cool.

7. Meanwhile, in a 12-inch nonstick skillet, heat the oil on high setting.

8. Add meats, onion, remaining salt, spices and pepper.

9. Cook on medium-high heat, breaking up the meat with a wooden spoon, 4 to 5 minutes or until onion is translucent and meat is cooked through.

10. Drain the cooked meat to a colander set over a glass or porcelain bowl to drain; set aside.

Assemble the Pie:

1. Preheat oven to 425˚F and line a 9-inch glass or porcelain pie plate with one pâte brisée or readymade pastry sheet.

2. Using a fork, make intermittent holes in pastry-lined plate and set aside.

3. Transfer the drained meat in a 4-quart mixing bowl and stir in the mashed potato until mixture is uniform.

4. Carefully spread the meat filling evenly onto pastry-lined plate.

5. Place second pastry sheet over meat filling; trim edges and seal.

6. Using a fork, make intermittent holes over pastry top and cover edges of pastry with aluminum foil strips (this prevents burning).

7. Place pie on a rack positioned in center of oven and bake for 30 minutes.

8. Remove foil strips during last 5 minutes of baking.

Serve warm, garnished with ketchup (on the side or drizzled over each individual slice).

Wine pairing suggestion: Bordeaux (red).

Text and Photographs ©2010 Nancy DeLucia Real