Pumpkin Rum-Raisin Loaf

Pumpkin Rum-Raisin Loaf

Blue Heron Kitchen

For Mom

If you have leftover canned pumpkin that's staring at you, here's a great recipe that's perfect for these winter days when it's black outside at 4:30. While waiting for the sun, make some tea, coffee or hot chocolate and have a slice (or two) of this delicious spiced loaf that's loaded with spiked raisins. With or without alcohol, it’ll lift your spirits.

You might want to allow for some time to soak raisins. (Do this in the morning, or overnight, covering the bowl and leaving it on the counter.) If you haven't allotted soaking time, no worries .. it’ll work out.

For the oat flour: I made oat flour with regular oats in my Vitamix. You can use any “power blender” to make oat flour. Or: put the oats in your food processor, and although they won’t grind into flour, the result will be a more textured, but still excellent loaf.

Why oats? Th-oat you’d never ask. Oat flour has no gluten (that protein that holds stuff together, but when there’s too much, often produced by over-mixing, it can make pie crusts, muffins, cookies and cakes tough.) If you're rolling out a pie crust and it's resisting your effort to enlarge it by shrinking back, that's gluten! (You can 'relax' the gluten by returning the dough to the fridge and letting it rest.) You can't always 'fix' gluten's sinews. Especially when it comes to cakery. In this cake, the addition of oats softens the texture. But don't think you're off the hook. If you overmix, there's plenty of gluten in the wheat flour. Gluten isn't evil (for those with Celiac it is; and for those with sensitivity to it, it is). It's necessary to bind together baked goods. And it's what you want when you knead bread. 

If you don’t have oat flour or any of this equipment, (or you don’t feel like washing another container), add whole oats. Oats from Ireland, the U.K. or Scotland are great choices. Bob’s Red Mill is also a great resource for oats and...

Baking soda: Bob’s Red Mill baking soda is worth the $3.00 (don't gasp - it's a one pound bag.) I'm grateful to my son, who advised me how great this stuff is. When you open the bag, you can see the difference. It's far less processed.  Buy the stuff in the orange box for cleaning and use Bob’s for cooking.

Rum? I’ve used both dark, spiced rum, and clear, ‘white’ rum. Either will do. If you don’t have rum, use bourbon. Maker’s Mark is great to have in your liquor cabinet. It's great for bourbon pecan biscotti, and great for chocolate bourbon pecan pie. 

Theory: alcohol evaporates during the baking/cooking process. Reality: I don’t think it all goes away (I hope not.) If you don’t use alcohol, use water. Try adding a tsp. (or more) of rum extract to the raisin soak. If you’re omitting the alcohol, double the vanilla extract, or split it with rum extract.

Canned (plain) pumpkin is best. I buy the organic stuff. If you roast or steam your own, make sure it’s drained extremely well.

Your spices matter. New Year's (easy) resolution: If spices are more than a year old, replace them. Write the date on the new labels.  (When you open the new batch, compare their aromas. New=fresh and pungent. Old=dull and muted. If they're really old, they're pointless.  If you’re interested in a great spice-monger, try Penzey’s.

Of cloves: If you’re using freshly ground cloves, you may want to reduce the amount by about an 1/8^th to ¼ of a tsp. Until the oils of the cloves dissipate, the spice, freshly ground is “oily” and concentrated.

Truc: Opt for the larger bowl.

Another day home from work is another day closer to springing back to musical life. Until then, there’s always my Blue Heron Kitchen.

peace and love,

jane

Pumpkin Rum-Raisin Loaf

Ingredients:

1 c./5.5 oz./156 g. dark raisins (organic Thomson are great)

¼ c./4 fl. oz./118.29 ml. rum, (dark or light) or bourbon

¼ c./4. fl. oz./118.29 ml. water (room temperature)

1 tsp. pure vanilla extract (double if omitting alcohol or rum extract)

            or 1 tsp. vanilla + 1-2 tsp. rum extract, if omitting alcohol.

2 eggs, size large, room temperature

1 cup canned pumpkin

1 ¼ c./8.8 oz./250 g. granulated white sugar

1/3 c. vegetable oil

¾ tsp. ground cloves

¾ tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. kosher salt

1 ½ c./200 g. unbleached white flour

¼ c./28 g. oat flour or oats (not quick cooking), ground, processed or “as is”

1 ½ tsp./6 g. baking powder (use aluminum-free)

½ tsp./2 g. baking soda

Turbinado sugar for top of loaf (optional)

Procedure:

When ready to bake: preheat oven to 350º F. and prepare two small or one large loaf pan by greasing with vegetable oil.

Soak raisins in rum or water. Do not drain.

In a medium sized bowl, whisk together: flour, oats, cloves, cinnamon, ginger, salt, baking powder and baking soda and set aside.

In the bowl of an electric stand mixer (Kitchen Aid or “other”) or by hand, in a large bowl, beat the eggs.

Add pumpkin and sugar and mix well.

Add oil and mix well.

Add dry ingredients and mix until combined.

Dump in raisins and liquid that they were soaking in. Stir until combined.

Fill prepared loaf pan(s) to 2/3 full.

Sprinkle optional Turbinado sugar on top of loaf.

Bake in center of oven, until tester comes out clean, approximately 40 minutes. Do begin checking after 30 minutes (especially if you’re baking several smaller loaves.

Cool completely before serving. This loaf seasons and improves with age. Wrap well in plastic and then foil. Leave for a day (or two.)

The loaf keeps well in the fridge and freezes for a couple of months.

Pain D'Épices

Pain d’Épices

Adapted from Flo Braker’s Baking for All Occasions by David Lebovitz

and then snagged by Blue Heron Kitchen

Pain d’épices is a tradition in France at New Year’s. It’s a quick bread infused with aromatic and warm spices. Not particularly sweet, it’s an adaptable loaf. It can be dressed up or down. You can smear some cream cheese or butter or jam (or both) on it, or as David Lebovitz suggests, slice it for “shortcake”, layering whipped cream and berries. Sliced thicker, it’s toast! Have some for breakfast with butter and jam, cottage or ricotta cheese.

Most traditional pain d’épices recipes include dried fruit and alcohol. I like the absence of stuff in this loaf. Flo Braker’s a lovely woman and great baker. About thirty years ago, I took a class with her when her miniatures book was released. She’s a warm and talented baker who understands and writes well for the home baker. David Lebovitz’s blog and recipes are fantastic. He’s a great writer and if you don’t follow his blog, I suggest you have a look at it.

You’ll need a well-stocked spice cabinet. If you don’t have one, this is a great time to begin one. Try Penzey’s (local store or, online for great quality and ease.) Their jars are inexpensive, come with labels; and you can buy spices in bags for much less than in jars. Share the bags with family and friends. Try Vietnamese and Ceylon cinnamons. They’re both wonderful. Penzey’s is a good company. If you have time, read about them.

If you have old spices (more than a year), dump and replace them (the spices and the cologne.) You’ll be astonished when you sniff the difference.

NUTMEG (The hard s(h)ell): The word derives from Latin, meaning “musky nut.” Trees grow primarily in Indonesia, and the outer shell of the nutmeg is a different spice called mace! Myristicin is the chemical found in nutmeg that in large quantities (large quantities) is a hallucinogenic. (Don’t try it – I think you can die from too much of this stuff.) Myristicin has also been found to have some effect in killing cancer cells. It touts health benefits such as antioxidants and other vitamins. Nutmeg is an aphrodisiac! Inexpensive nutmeg graters are easy to find. Penzey’s sells small bags of whole nutmegs. A small amount leaves a giant aroma/taste footprint. Most home recipes require about ¼ teaspoon of nutmeg in a recipe. Grate a smidge over cooked spinach or chard (thanks, Mom!), into ricotta for Italian pasta and sauce dishes; and it’s a magic addition to most Bolognese sauces.

Nutmeg!

Truc: Wrap and rest. Taste improves hugely if you wrap and rest the loaf. After the loaf has completely cooled, wrap well, in plastic and foil. Leave the spices to mull. The loaf will become denser with a rounder spice profile. It’s worth the wait.

If you bought dark rye for the brownie recipe (now, that’s presumptuous!), here’s another use for your rye. If you don’t have rye flour, try whole wheat. I don’t know if you’ll have the same results. Bob’s Red Mill sells small (24 oz.) bags of dark rye flour.

Don’t omit the anise seed. (Deal breaker)

Honey should be of the milder variety. Buckwheat is too strong for this recipe. Clover, Golden, Lavender, Wildflower – all good choices. Spray or coat the inside of the measuring cup with tasteless oil for easy release.

Truc: Avoid grating to the white pith of the orange. Grate using a light hand and stop early before you turn to the next part of the orange.

I strongly recommend that you double this recipe. It’s great to give as gifts and it freezes well.

Warm spices and heady aroma will fill your kitchen and home, welcoming the new year.

Wishing you a year of good scents.

Happy sweet ’16!

peace and love,

jane

Pain d’Épices

Ingredients:

3 ½ c./455 g. unbleached white flour

½  c./60 g. dark rye flour

2 ½  tsp. baking soda

1 ½  tsp. ground cinnamon

1 ½ tsp. ground ginger

¼  tsp. freshly-grated nutmeg

¼ tsp. ground cloves

¼  tsp. freshly-ground black pepper

½  tsp. anise seeds (whole)

2 oz./55 g. unsalted butter, room temperature

1 egg, size large, room temperature

1 c. /340 g. honey

1 Tbsp. finely-grated orange zest

1 c. /240 ml. room temperature water

Procedure:

1. Preheat the oven to 350º (180ºC). Butter a 9-inch (23cm) loaf pan and dust it with flour. Tap out any excess, leaving only a thin coating of flour.

2. Sift together the flour, rye flour, baking soda, the ground spices and salt in a bowl. Sprinkle in the anise seeds.

3. In the bowl of a standing electric mixer, mix together the butter, egg, honey and orange zest. When combined, add water.

4. Add the dry ingredients in three additions, scraping the sides of the bowl making sure all ingredients are mixed together. Remove from mixer and give a few turns with spatula to make sure all is combined.

5. Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top of the loaf will darken. This is okay.

6. Cool on rack for 10 minutes, then tip the cake out of the loaf pan. Let cool completely before slicing.

Yield: One 9-inch (23cm) loaf

Wrapped well in plastic wrap, this should keep for about a week. It will freeze for a couple of months.

Brownies for 2016

Rye Flour Brownies

Adapted from Violet Bakery by Blue Heron Kitchen

As 2016 approaches, here's a wonderful and different brownie recipe. Try something new. Bob’s Red Mill is a great resource for both dark and hard to find light rye flours. (This one calls for dark rye flour.) If you’re a bread baker, rye flour is probably in your pantry. If not, don't be grumpy about buying some rye (flour.) You’ll make good use of your bag, because I just baked a new Pain D’épices (I'd shared one a couple of years ago - Julia's, and this one's different than hers, but also calls for rye flour.) It'll be my next share with you. 

The earthy taste and rougher texture of rye flour provides great contrast and balances the high fat content of this remarkable treat.

A perfect foundation for a scoop of ice cream, a decadent sundae, or a superb base or layer in a composed dessert, this a brownie of strength and substance. 

I like the addition of pecans to the recipe (like Medrich.) Nuts weren't in the original recipe, but I think the addition is very good. As always, nuts (in recipes) are optional.

In our world that has become sad, disturbing, confusing and seemingly without sense, chocolate will always make sense. Eat more of it. Enjoy your life and have some fun. Lick the bowl (eggs schmeggs.) And speaking of rye, break out the Martini and Rossi sweet vermouth and make some Manhattans. 

Raise a glass to the conclusion of a globally forgettable year. 

Here’s to more chocolate and rye,
and
love
and peace,

jane

Rye Flour Brownies

Ingredients:

11 Tbsp./156 gr. unsalted butter, cut into 1/2-inch cubes, plus more for greasing pan

10.5 oz./300 gr.  bittersweet chocolate (60 to 75% cocoa), chopped

1 ½ c./200 gr. whole grain rye flour (Bob’s Red Mill, recommended)

½ c./50 gr. unsweetened cocoa powder (Valrhona or Guittard recommended)

½ tsp./3 gr. baking powder (without aluminum: try Rumford’s)

1 tsp./5 grams fine sea salt

4 eggs, size large, at room temperature

1 c.- scant/190 gr. granulated sugar (remove 10 grams)

1 c./200 gr. light brown sugar

1 Tbsp./15 milliliters pure vanilla extract (Buy Baldwin’s. You can find them online.)

1 c./118 g. pecans, toasted, cooled and chopped, medium/coarse (optional, but recommended)

1 tsp./5 grams flaky sea salt, such as Maldon, for sprinkling on top

Bob's is boss.

Buy Baldwin's in 2016

Procedure:

Heat oven to 350º F and prepare a 9-by-13-inch baking pan by melting the extra butter and using a pastry brush, coating the baking pan with the butter.

Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula.

Remove from the pan and set aside to cool.

While chocolate mixture is cooling (stir occasionally), mise-en-place dry ingredients and sugars: in medium-sized bowl, whisk together rye flour, cocoa, baking powder and sea salt. Set aside. Weigh or measure white and light brown sugars and set aside.

Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until lightened, about 2 minutes.

Beat in cooled melted chocolate mixture until smooth.

Add flour mixture, mixing until just incorporated. You might want to finish this procedure by hand, scraping down and folding through the batter.

Fold in chopped pecans.

Pour batter into prepared pan and smooth the top. Sprinkle lightly with flaky salt.

Bake until brownies are mostly firm, but with a very slight wobble in the center, about 15-25 minutes in the center of your oven. (A tester inserted in the center will not come out clean.) Let cool completely before cutting. I like to cut them into small bites (1"-1 ½"). 

Refrigerate in pan, uncut, wrapped well, to maintain fudge and moistness. Freeze to keep longer.