Monday, November 12, 2018

Blackberry Bites Coffee Cake for #BakingBloggers

It's time for Baking Bloggers again, and this time round, our assignment is to use Cast Iron Cookware to bake something.  Sue of Palatable Pastimes is our hostess and she said we could make anything savory or sweet, but it had to be baked in Cast Iron Cookware.   I'm lucky, I've got a few pieces of cast iron cookware and actually use them a fair amount. There is nothing like cast iron to hold heat and it's so versatile as well. 

I use my big Dutch oven a lot, but usually for baking bread, however, I do have a few cast iron skillets along with two prized possessions, Æbleskiver pans. (used to make Æbleskiver, a Danish pancake ball)

I decided to use the pans to create something new.   And found out just how much batter I can make in one go, cause I ended up not only using both those pans, but also a cast iron skillet.

And my great idea of baking in the Æbleskiver pans, well, it did not work out the way I planned.
 The batter grew and overflowed and then baked together. 
 And they didn't come out nicely, at all. 
They did taste good, and I ate them all, but somehow I managed to make them fall, and also the blackberries ended up in the bottom of each bite, not suspended.  I know, I should have sprinkled some flour over them, before I added them to the top of the bites.
Didn't effect the taste though.
And the one pan, well, let me just say, I overcooked them. It didn't take as long to bake as I thought they would.  
 As you can see, some came out, and some didn't.   (I ate them anyway).

And, in the interests of full disclosure here, this batter recipe was almost too delicate to bake in a cast iron pan, but maybe the next time we're out of power (it happens ) I'll try baking a cake on the grill in the cast iron pan.
The extra batter I put into another cast iron pan, worked well.    And those people who tried it, loved it. 

Yield: 10 + servings

Blackberry Bites Coffee Cake

prep time: 10 minscook time: 20 minstotal time: 30 mins
This light, delicate flavored coffee cake is perfect to whip up in a hurry.


 2 eggs
1 cup sugar
1/2 cup melted butter
1 cup self rising flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon Baking Soda
1/8 cup Bourbon
8-10 oz. Ripe Blackberries


Preheat the oven to 350 degrees.  Grease the Æbleskiver pans or two cast iron skillets with some butter.  Heat over medium heat until the butter is melted and foaming a little. Sprinkle a tablespoon of regular flour over the blackberries to coat and set aside. 

Whisk together the eggs and sugar until the sugar is dissolved, add the melted butter and fold in.  Mix the baking soda and flour together.  Mix the milk and sour cream, and set aside.   Add the flour and milk to the eggs and mix.   Adding the bourbon at the end. Fold in. 

Pour the batter evenly into the pans and sprinkle the blackberries evenly over the top. 
Bake at 350 degrees for 20 minutes until cakes are set and pulling away from the sides. (If making them in the Æbleskiver pan, only bake them for 10 minutes, checking to make sure they're done by inserting a toothpick in the center and pulling it out.) 
By preheating the pans, it takes less time for the cakes to bake. 
Created using The Recipes Generator


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Friday, November 9, 2018

Potkäse or loosely translated, Potted Cheese.

You ever find a forgotten piece of cheese sitting abandoned, lonely and dried out in your fridge?  Maybe the last little piece of that really expensive Havarti, you didn't keep wrapped properly and it dried out,  (I'm looking at me for this one).

I did that this past weekend, don't know how I did it, but the result was a piece of leathery looking dried out Havarti.  Which had been a really good tasting Havarti, rich and full of character.
At least until I managed to torture it by letting air get to it. sigh.

So I dug deep into my memories and remembered Mom taking the last little heel of cheese, the one that somehow didn't get eaten or wrapped properly (me again), and adding just one more item, resuscitating that piece of cheese and turning it into a totally different meal.
Potkäse (potted cheese)

I'm told you can actually add more cheese and more booze to this and keep it going, but in our house we ate it all. 

The measurements on this are not exact by any means.    It depends on how much cheese you have and how much you tortured it,  sorry, I mean, how dried out it became.

This is best made with a strong flavored cheese, one which is not full of mold.  Apart from Blue Cheese of course.  And blue cheese does work well in this as well.

 Do not use a soft cheese which became moldy, throw it out.  You don't need to get sick. 

Now for the magical ingredient.   Akvavit, or Aquavit or however you wish to spell it.   You can also use a Rum or Whisky or a good fortified wine such as Port or Madiera.  You can even use a good liqueur as well. 

So many choices, and now I'm seriously thinking of letting that last piece of cheddar dry out so I can try making it with some Creme de Cassis.
I'm sold, I'm doing it.

Now, once you've grated the cheese or chunked it up or cut it into little thin pieces, you pour the booze over top.  Just enough to cover it.
Potkäse (potted cheese)
  Put it into a glass jar with a tight fitting lid, and place it into the fridge.  Let it stay in there for a week, letting it out every day for a quick stir, then back into the fridge.  By the end of the week, the milk proteins in the cheese will have started to break down and the whole jar will become spreadable.

I cheated and grated my Havarti on a microplane, I wanted to break it down fast.  And then I ate half of it right away.
Cheese for Potkäse (potted cheese)
My cheese, my rules.
However, I did place the remainder in a little jar and let it rest in fridge, for a week.   Stirring it every day of course.

2 oz. finely grated aged Havarti cheese (dried out to leather)
1 oz. or more Aquavit - Taffel or Linie works well.

Stir together and place into a small glass jar and put into fridge.  Stir once a day and leave for at least a week, adding more Aquavit if needed.   The cheese will break down as it sits.  Add more cheese and Aquavit as desired.  Can keep for a long time, the flavor will get stronger and stronger.

To serve:  Spread on rye bread or rye crisp crackers.   or
Add a little heavy cream to the cheese and serve in a 'pot'.  

This can also be made with Rum, Whiskey, fortified wines or liqueurs.   

This batch may not last the week, I keep tasting it.


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Monday, November 5, 2018

First Monday Favorites - November 2018 - 24

Can you believe it's November, already?
First Monday Favorites
It seems like it was just the other day on the last First Monday Favorites post that I said that  September went by like a hurricane.

Ummm, those were pretty prophetic words, only it was October that had the hurricane.  Hurricane Michael visited my neck of the woods and left a lasting impression.  
Category 5 hurricanes tend to do that.

Not a good one either, Hurricane Michael decimated a couple of communities, left several more in shock and disbelief, including my community, and left destruction everywhere.
I had some loss, but it looks like insurance will cover most of it.

Despite the loss of power, for a few days, I still managed to cook a bit.   I even cooked some Hobo Dinners out on the grill one night.
Hobo Dinner

No power meant that I had to use the grill for cooking a couple of meals.  

I made these Thai Style Crab Cake Stuffed Mushrooms for a potluck, just before the hurricane hit, and then shared them as #FishFridayFoodies post, and they will be repeated again.
They were popular.
Thai Style Crab Cake Stuffed Mushrooms

I'd also made a cake earlier in the month for the Legion Cake Raffle and decided I'm so going to be making this again and again.  I do love a good Pina Colada and this Pina Colada Cake  in cake form, it's a winner.
Pina Colada Cake

I just couldn't make up my mind which one was my favorite, so I flipped a coin and this is my choice for First Monday Favorites for last month.

I mean it, I literally flipped a coin, a quarter in fact.  And the winner was the Thai Style Crab Cake Stuffed Mushrooms. 
Thai Style Crab Cake Stuffed Mushrooms

Stop on by and link your favorite recipe from last month.  Not the one with the most views, but your own personal favorite. 

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