Christmas Ale Brown Bread

I’m really excited about this bread.  I hope this works out. 

For 2013, I am on a brown bread baking quest.  Something reminiscent of the great Irish brown bread, like the stuff we chomped on at the only open restaurant on Inisheer a couple years ago.  I pulled a promising recipe from Cooking Light, which I went to make this morning, but then realized that I had no eggs.  I only needed one, but we finished off the last of the eggs for breakfast (Mark's slow cooked eggs).  Mark, very economical in food consumption, looked at the seven eggs this morning and said, “Should I just scramble all seven or do you need one of these?” 

 “Nope, scramble all seven.”  I replied.

 No it’s really my fault, for not realizing I would need that egg for the awesome brown bread recipe.  I can take the heat.

 So, on to Plan B.  For years I’ve wanted to make this simple beer bread recipe from a cook book I got from my Mom a long time ago called “All American Comfort Food.”  It’s a simple, paperback cook book with no pictures, but a good read in my opinion.  For instance, the beer bread recipe’s preface reads:

Beer, honey, and bread are such a medieval combination you’ll have to pin up your hair with this one and throw chunks of it to the dogs under the table.  It also happens to be really good, and really good bread makes a lasting impression on anyone who eats it.

 Could it really be that good?  Really?  I mean, if this works out, it could be life changing.  A three ingredient bread?

 Here’s the recipe:

 3 cups self-rising flour

1 12-oz can beer (I used a bottle of Christmas Ale)
1 T honey

 Grease a 9 x 5-inch loaf pan and set aside.  In a large bowl combine the ingredients, mixing well.  Pour into the prepared loaf pan and bake at 350 for 30 minutes or until browned and a wooden pick inserted in center comes out clean.  Turn out onto a wire rack and cool.  Makes 12 slices.

So far, so good.  Bread is baking and we are watching the Browns.  The season is over, and this is likely Shurmur’s last game (Hey Shurmer:  You can't take those time-outs with you), but they are making a game of it.  They even successfully faked a punt. 

Not a Frosting Fan

G is not a frosting fan.  He doesn't like it on cakes, cupcakes, and well anything else.  So for his birthday I wanted to make something other than the typical marble cake in a rectangle pan with no frosting.  Further, I am terrible at marble cakes.  It usually looks like a yellow cake where someone mistakenly added some chocolate to it.  And, I have a pretty footed cake plate that I wanted to use.

The solution was one round chocolate cake and one round yellow cake.  Use your favorite recipe or box.  I used the extra batter for cupcakes.  I baked each according to the package directions.  I am guessing I overfilled the pans a bit.  Let cool completely and then cut each in half so you have two round chocolate layers and two round yellow layers.

Now the glue.  I made some whipped cream with heavy whipping cream (now G is not opposed to whipped cream!) and confectioners sugar.  Can probably use your favorite store bought whipped topping.  Then I folded in a whole jar of red raspberry jam.  Smeared on between layers and on the top.  Didn't do the sides.

It was a hit!!!

Picture isn't the best, but you get the idea.

Last Chance Crab Cakes

A few weeks ago, I bought the good can of lump crab on sale (still around ten bucks), and thought I would give crab cakes at home one last chance.  These were good!    I then had a dream that I made crab cakes eggs benedict.  Problem is, I have never poached an egg.  This will be my goal for 2013.

1 lb lump crab meat (the good stuff), drained

Juice of one lemon
Salt and Pepper, to taste
1 Shallot, minced
2 ribs of celery, minced
Old Bay seasoning (about a tablespoon)
1 ½ T light mayo
2 eggs, lightly whisked
4 slices of whole wheat bread, toasted.
Canola Oil.

 Preheat oven to 200.  Cover a baking sheet with parchment.

Mix everything together in a big bowl, crab through eggs.  Make bread crumbs out of the toast.  Either place the toast in a large sealed bag and tear and pulverize (or crumb in a food processor).  Fold about half of the crumbs into the crab mixture.  Place the remaining crumbs on a large plate and sprinkle with salt, pepper and a little more Old Bays.  Form the crab mixture into 8 balls.  Make cakes by pressing each ball into the crumbs on the plate, one side at a time, being careful to press everything together.  Place cakes on a plate and chill in the fridge.  When ready to cook, Heat a generous tablespoon of oil in non-stick skillet on medium heat.  Cook cakes two at a time, about 2 to 4 minutes each side.  Placing finished cakes on the baking sheet and keeping them warm in the oven. 

When all the cakes were finished, I left the finished cakes in the oven about a half-hour while we cocktailed.  Served with slaw.