Each holiday season, we turn to our favorite family recipes. It simply wouldn’t feel like the holidays without them. From the sweet chocolate crinkle cookies that remind me of my childhood to the savory tomato and onion jams that we will enjoy with our appetizers on Christmas Eve and New Year’s Eve, these recipes will be an integral part of our family’s celebration this year.
Whether you’re looking for something sweet or something savory, I hope that your friends and family will enjoy these dishes just as much as we do. Simply click on a photo from our recipe gallery below and you’ll be taken to the original post and recipe.
We’ll be in the farmhouse kitchen cooking and baking today, making our way through this list of recipes while the snowflakes pile up outside. The farmhouse will smell so inviting and the farmhouse kitchen tree will help set a festive mood, decorated with a few antique kitchen tools handed down by great grandmothers on both sides of our family. It will be my favorite kind of day: one spent in the kitchen with my family baking for my family and making fresh memories to last for years to come.
I hope that you have a wonderfully warm holiday spent with friends and family and filled to the brim with delicious dishes to celebrate the season. It won’t be long until we embark on the journey of the New Year, turning our calendars to 2017 and dreaming of all the opportunities and adventures that await us.
Happy Holidays to you and yours from all of us here at 1840 Farm!
Just in time for Mother’s Day, I have gathered together a collection of our favorite recipes to make for breakfast and brunch. These recipes have been made time and time again in our Farmhouse Kitchen here at 1840 Farm. Now you can make them for your friends and family. They’re sure to love them as much as mine do!
Click on any of the photos to view the recipe for each dish.
I’m having a bit of a love affair with curries right now. I just can’t seem to get enough of the earthy, spicy flavor of curry this winter. Luckily, my family loves curry as much as I do, so curries seem to be finding their way on to our dinner plates on a regular basis.
This recipe is simple to prepare and full of that amazing flavor of curry with earthy notes from turmeric paired with the brightness of ginger and garlic and balanced with the creamy richness of coconut milk. The sauce accentuates the natural flavor of the cauliflower without masking it. One bite and you’ll be dreaming of ways to add this dish to your menu plans each and every week!
Prep the cauliflower by dividing the head into similarly sized florets. I like to cook relatively small pieces, making them bite sized. I find that they cook quickly and evenly and don’t require being cut at the table before eating.
In a large skillet over medium heat, sauté the cauliflower florets in coconut oil for 6-8 minutes, until they begin to soften and brown slightly. Add the chili paste, garlic, and ginger, cooking briefly to warm, approximately one or two minutes. Add the coconut milk, curry powder, and turmeric, stirring to combine.
Bring the mixture to a simmer before reducing the heat to low. Simmer for a few minutes to allow the flavors to meld. Taste for seasoning, adjusting as needed. Lemon juice can be added to increase the brightness in the dish if desired.
Remove from heat and serve as a side dish or over steaming bowls of rice as a main course with warm naan or pita bread.
This recipe is highly adaptable. If you like your curry spicy, add a bit more chili paste or cayenne pepper to taste. You can increase the ratio of coconut milk if you prefer your cauliflower to have more curry sauce or if you are serving over rice. Feel free to experiment, adjust, and add your favorite flavors to this dish. Make it your own and enjoy every flavorful bite!
By Jennifer from 1840 Farm
Permanent link to this article: http://1840farm.com/2016/02/curried-cauliflower/
In my opinion, Thanksgiving leftovers don’t get the respect they deserve. A feast on Thursday can produce enough leftovers for an entire weekend of delicious meals and sandwiches. Any leftover turkey can be transformed into something completely new and delicious with very little effort.
I originally started making a Cast Iron Skillet Pork and Potato Hash with leftovers from our Beer and Brown Sugar Braised Pork. It was always a hit at our family table and became just as popular as the pork we enjoy the first night for dinner. Soon, we were making braised pork with this hash in mind and eagerly anticipating the second night’s delicious dinner.
It stood to reason that leftover Thanksgiving turkey would be just as delicious when transformed into hash. It was. Year after year, this hash is just as popular as the pork version we enjoy. It’s also a dish that celebrates those Thanksgiving leftovers while creating something completely different to serve at our family table.
I hope that your family will enjoy it just as much as mine does!
Leftover Thanksgiving Turkey and Potato Hash
This recipe makes use of one of my favorite pans: a cast iron skillet. I like to use my Lodge 12 inch cast iron skillet when preparing this hash. If your skillet is smaller, you can reduce the proportions to fit your pan. I love to use homemade bone broth for this recipe when I have it on hand, but an equal amount of good quality stock can be used. If you have any roasted carrots, parsnips, or other root vegetables leftover from your Thanksgiving feast, add them in. The results will be completely new and delicious!
2 ½ pounds potatoes, washed and cut into ½ inch cubes
¼ teaspoon dried thyme
12 ounces homemade bone broth or good quality stock
8 ounces shredded turkey
2 ounces heavy cream
salt and pepper to taste
2 ounces smoked cheddar, grated
Preheat the oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven.
Heat a large cast iron skillet over medium high heat. Add the butter to the hot pan and swirl to coat the bottom surface. Add the onion and cook until almost translucent, about five minutes. Add the garlic and cook one minute before adding the potatoes to the pan, stirring to combine.
Add the thyme and bone broth to the pan. Bring the liquid to a simmer. Cover the pan and reduce the heat to low. Cook for 10 minutes undisturbed.
Remove the cover and stir the mixture. The potatoes should have begun to soften and absorbed some of the liquid. Add the turkey and heavy cream to the pan and stir to combine. Taste for seasoning, adding salt and pepper to taste. Press the mixture firmly into the pan and top with the grated cheddar. Transfer the skillet to the warm oven.
Cook the hash for ten minutes. Check the potatoes for doneness before turning on the broiler. Broil for two minutes to brown the top surface of the hash. Remove from the oven and serve hot.
By Jennifer from 1840 Farm
This post is included in our 1840 Farmhouse Thanksgiving Gallery.
You’ll find our favorite Thanksgiving recipes all gathered in one place so that you can easily include them in your family’s celebration. I’ll be adding new recipes right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.
Permanent link to this article: http://1840farm.com/2015/11/leftover-thanksgiving-turkey-hash/
For me, Thanksgiving is a holiday marked by time spent with family gathered around the table and the delicious tastes of our favorite holiday dishes. I have fond childhood memories of Thanksgiving meals prepared by my paternal grandmother and a team of aunts and uncles. The food was delicious and comforting and the conversation was lively. There was laughter and joy at that table and the meal always ended with my grandmother’s homemade pies.
It’s really no wonder that Thanksgiving traditions have remained so strong over the years. A day that combines family, friends, and comforting homemade food is a holiday to cherish. In many ways, our annual celebration is much like the original harvest celebration that took place 400 years ago, a celebration of all that we are grateful for in our daily lives and the marking of the end of another year’s homegrown harvest of fresh food from our gardens.
The Thanksgiving meal has evolved significantly over the years, but its importance has not diminished. The first feast would have probably featured wild fowl instead of our modern-day turkey. History tells us that there would not have been cranberry sauce, mashed potatoes, or pumpkin pie at that first celebration. When they sat down to enjoy their meal, the settler’s sugar stores had been depleted, the potato had not yet made its way to North America, and using butter and flour to make a pie crust was a luxury far beyond their wildest imagination.
Instead, their celebration would have revolved around food that was seasonal, rustic, simple, and local. Most likely, it would have featured venison and seafood that had been hunted and caught by the men of the group along with corn, beans, and squash from the land that they had tended during the growing season. The celebration took place over a series of days instead of at a single meal.
By the mid-1800s, sage dressing and mashed potatoes had begun to take their place on a traditional Thanksgiving table. In 1863, Abraham Lincoln made Thanksgiving a national holiday. Since then, we have been marking the day and celebrating with our favorite dishes.
Three generations of my family will gather around our farmhouse table for our Thanksgiving meal in a house that was built at a time before Thanksgiving was declared a national holiday. I will inevitably turn my thoughts towards all that I am thankful for. The list is too long to mention, but family, friends, and our life here on the farm are all at the top of my list.
I am also thankful for you, Dear Reader. You have inspired me to continue telling my family’s story and have returned the favor by sharing yours. I have enjoyed learning about your farms and families as much as I have enjoyed sharing news from mine. So, on this holiday that celebrates family, friends, and food enjoyed together, I wish you a day overflowing with all three. I hope that you have a holiday filled to the brim with laughter, memories in the making, and those nearest and dearest to you.
Here’s a peek at a few of the recipes that will be found on our Thanksgiving table. I’ll be adding new recipes right up until the big day, so check back to see even more delicious and fabulous Thanksgiving posts.
You can click on any of the photos to visit the original post so that you can add them to your celebration.
Valentine’s Day usually comes and goes in a flash. This holiday seems like the perfect excuse to dust off all of our favorite Valentine’s Day recipes and enjoy each and every one of them before the moment has passed us by. Like all of our recipes, these are nut free and perfect for treating that special someone in your life.
For my Valentine, only chocolate will do. Now I just have to decide which of our favorite recipes to bake!
Permanent link to this article: http://1840farm.com/2015/02/valentines-day/
The last week has marked the start of heirloom tomato season which is news worth celebrating! We’ve also been busy baking and cooking in the farmhouse kitchen. Here’s a glimpse at what’s been going on here at 1840 Farm during the last week.
When making my family’s favorite Rhubarb and Strawberry Brown Butter Crumble, I used my favorite brand of cinnamon, Flavor of the Earth Ceylon Cinnamon. Unlike most of the cinnamon I find in the grocery store, this cinnamon powder is freshly ground from 100% real cinnamon bark. Flavor the Earth Ceylon Cinnamon has an amazing flavor and is a great source of Manganese, Fiber, Calcium and Iron.
This cake is the perfect way to enjoy the amazing flavor of fresh rhubarb and strawberries all year-long. Long after the season has ended, I can prepare delicious recipes that highlight the delicious flavor of rhubarb and strawberries.
Rhubarb freezes incredibly well, so I stock the freezer with plenty of rhubarb to last all winter long in our favorite baking recipes. Each year, I harvest ripe stalks of rhubarb before washing and slicing into ½ inch pieces. I place them in a single layer on a small sheet pan in the freezer and leave them to freeze overnight. Once they are frozen solid, I transfer them to a freezer bag for long-term storage.
While rhubarb freezes well, I prefer to utilize our homemade strawberry jam rather than freeze the strawberries. By using jam, I can control the amount of liquid in the recipe and create a fruit filling that has a beautiful appearance and consistency. When combined with the rhubarb, brown butter, and oats, the results are delicious.
I hope that your friends and family will enjoy this delicious seasonal treat as much as we do here at 1840 Farm!
Rhubarb and Strawberry Brown Butter Crumble Cake makes 6-8 servings
1 ½ cups (6 ounces) rhubarb, cut into ½ inch slices
1 Tablespoon cornstarch
2 Tablespoons (1 ounce) butter
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
1 Tablespoon vanilla extract
¼ cup (2 ounces) strawberry jam
1 ½ cups (180 grams) All-purpose flour
1 cup (80 grams) old-fashioned oats
2/3 cup (120 grams) brown sugar
1 ½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
12 Tablespoons (6 ounces) butter, cut into small pieces
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Lightly butter an 8 inch springform pan. Set aside.
Wash and trim the rhubarb stalks. Slice each stalk into ½ inch pieces and place them in a medium bowl. Add the cornstarch and toss gently to coat the rhubarb.
Make the brown butter. In a small skillet, melt the 2 Tablespoons of butter over medium heat. After the butter melts, you will notice that the milk solids will begin to separate. Continue to cook, stirring occasionally to allow those solids to brown slightly. You will notice a slight change in color and aroma. Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking. Remove the skillet from the heat.
Add the granulated sugar, brown sugar, vanilla, and strawberry jam to the warm skillet. Stir gently to fully combine the ingredients before adding them to the bowl with the rhubarb. Stir to coat the rhubarb with the brown butter mixture. Set aside.
In the bowl of a food processor, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Pulse to combine. With the machine running, add the butter gradually. Add the vanilla extract and process until the mixture comes together and forms large clumps.
Transfer two thirds of the crumble mixture into the bottom of the prepared pan. Press the mixture lightly to form a crust that completely covers the bottom the pan. Stir the rhubarb strawberry mixture and pour over the crust, spreading to cover evenly. Sprinkle the remaining crumble mixture evenly on top of the fruit filling.
Transfer the pan to the oven and bake the crumble in the preheated oven for 30 – 35 minutes until the topping has browned lightly and the fruit filling has thickened. Remove from the oven to cool. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
A few months ago, I was given the opportunity to review the new cookbook, Put An Egg On It by Lara Ferroni. It was filled with fantastic recipes featuring one of my favorite foods: eggs. I loved it so much that I was thrilled to be presented with the chance to review a second cookbook from the Sasquatch Books catalog. I was even more excited when I learned that it was a cookbook that focused on the use of one of my favorite tools in the kitchen: a cast iron pan.
The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne contains over 90 recipes that all utilize a cast iron skillet. These recipes represent the full range of dishes from breakfast fare to hearty dishes to serve at your family’s dinner table. This beautiful book also includes helpful information to guide readers through the process of selecting a cast iron skillet, seasoning its surface, and caring for it properly.
The recipe featured on the cover caught my attention right away. The pecan sticky buns looked amazing in the pan and on the plate. I couldn’t wait to open the cover and read the recipe. After I had read that recipe, I continued on through the entrees, vegetables and sides, and delectable looking desserts.
All of the recipes looked delicious, but I was drawn to the idea of making my family’s favorite cinnamon rolls in our own cast iron skillet before diving in and trying a new recipe. I wondered if using my favorite pan would make any difference in the cinnamon rolls I was planning to serve for dinner.
After the first bite, my family proclaimed that these were the most delicious cinnamon rolls that I had ever made. As dinner went on, so did their happy comments. By the time the last bite had been enjoyed, they were all inquiring about when I would be making these Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce again.
I promised that I would make this recipe again soon. I want to share the recipe with you first so that you can make them yourself. These cinnamon rolls are delicious and sure to delight your friends and family.
Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce
I like to use our WonderMill to mill our own organic, non-GMO flour for this recipe, but there’s no need to pass up making these rolls if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour or All-purpose flour.
I find that adding Grandma Eloise’s Dough Enhancer helps to create lighter dough and improve the overall texture of the rolls. If you don’t have it on hand, you can simply omit it from the recipe. The resulting recipe will still be absolutely delicious. You can learn more about the dough enhancer in my recipe for our Farmhouse Country Loaf.
¼ cup (2 ounces) warm water
1 Tablespoon (20 grams) molasses
1 package (2 ½ teaspoons) active dry yeast
¼ cup (2 ounces) warm milk
2 large eggs, room temperature
1 Tablespoon vanilla extract
2 cups (240 grams) All-purpose flour
1 cup (120 grams) whole wheat flour
½ teaspoon salt
2 teaspoons Grandma Eloise’s Dough Enhancer
4 Tablespoons (2 ounces) butter, cut into small cubes
Bourbon Caramel Sauce
½ cup (96 grams) brown sugar
4 Tablespoons (2 ounces) butter
1 Tablespoon honey
1 Tablespoon maple syrup
1 Tablespoon bourbon
4 Tablespoons (2 ounces) butter, softened
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
2 Tablespoons ground cinnamon
If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough. If you don’t have a proofer, you can provide the dough with a warm, draft free location to rise. Additional time may be necessary for the dough to rise sufficiently, but the cinnamon rolls will taste equally delicious.
In a large bowl, combine the warm water and molasses, stirring to dissolve the molasses. Sprinkle the yeast over the mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes.
Measure and combine the flour, dough enhancer, and salt in a bowl. Use a whisk to mix the dry ingredients and evenly distribute the salt throughout the flour.
When the five minutes have elapsed, whisk the liquid ingredients and then add the warm milk, eggs, and vanilla. Whisk until the eggs are incorporated and the mixture is smooth.
Add the dry ingredients in one addition to the yeast mixture. Use a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms. If you are using a stand mixer, continue to mix the dough on the lowest setting for 5 minutes or until a smooth, elastic dough forms before beginning to add the butter slowly. Add the butter a piece at a time, allowing the mixer to work the dough between each addition. Continue to mix until all of the butter is incorporated into the dough.
Transfer the dough to a large bowl that has been brushed with butter or oil. Place the dough in the warm proofer or a draft free spot to rest and rise for approximately 60 minutes. Remove the dough from the bowl and knead lightly before returning the dough to the bowl to rise for another 60 minutes or until doubled in size.
As the dough is rising for a second time, prepare the bourbon caramel sauce. Add the brown sugar, butter, honey, maple syrup, and bourbon to an 8 inch or 10 inch cast iron skillet. Place the skillet over medium high heat. Bring the mixture to a boil without stirring. Reduce the heat to medium and continue to simmer until the mixture thickens slightly, approximately five minutes. Remove the skillet from the heat and allow the caramel to cool to room temperature.
In a small bowl, combine the sugar, brown sugar, and cinnamon for the filling. Ideally, the butter should be soft enough to spread across the dough easily without stretching the dough. If it needs a bit of encouragement, a fork can be used to mash it onto a plate before rolling out the dough.
When the dough has risen sufficiently, transfer it to a floured surface. Lightly flour the surface of the dough before using a rolling pin to roll it into a rectangle approximately 18 by 12 inches in size.
Using a pastry brush or your hands, brush away any excess flour from the surface of the dough. Spread the softened butter evenly over the dough before sprinkling the cinnamon sugar mixture on top of the butter. Begin rolling the dough from one long side of the rectangle to the other, forming a tight tube and brushing away excess flour as you roll.
Using a sharp knife, cut the rolled dough into rolls approximately 1 ½ inches in width. Gently transfer the individual rolls to the cast iron skillet, placing each one cut side down on top of the bourbon caramel sauce. Continue until all of the rolls are evenly spaced within the skillet.
Place the skillet in preheated bread proofer or a warm, draft free location to rise for another 30-60 minutes or until the rolls have expanded to fill the pan. As the rolls rise, preheat the oven to 350 degrees.
Transfer the skillet to the preheated oven. Bake the rolls for 20-30 minutes, until lightly browned and slightly firm. Remove the skillet from the oven and allow to cool for at least five minutes. Using oven mitts and a healthy dose of caution, carefully cover the skillet with a larger plate or pan and turn the skillet to release the cinnamon rolls.
Remove the cast iron skillet, scraping any caramel from the pan. The bourbon caramel sauce will now be on the top surface of the rolls. Serve the rolls while still warm and enjoy every last bite!
Permanent link to this article: http://1840farm.com/2014/01/cast-iron-skillet-cinnamon-rolls-with-bourbon-caramel-sauce/
When life hands you lemons you can choose to make lemonade. But what do you do when life cruelly hands you a corked bottle of wine? Well, I mean what do you do after lamenting the fact that the nectar of the gods has been replaced by a liquid with the aroma of a musty, flooded basement?
I used to simply bemoan my bad fortune and pour the offending liquid down the drain. Moments later, the empty bottle would clink to the bottom of the kitchen recycling bin and I would sigh, knowing that this imperfection is the chance you take when drinking a bottle of wine. It simply goes with the territory.
Wine becomes corked after coming into contact with a cork that is contaminated. An infected cork can contain millions of microorganisms called trichloroanisole (TCA) lying in wait to feast on a perfectly processed bottle of wine. Because cork is a natural product, there is no way to completely guarantee that one will not carry this offensive contaminant into a bottle of wine. For this reason, many wineries have moved to screw tops and synthetic corks.
After I had learned the how and why a bottle becomes corked, I learned that corked wine could be used for cooking. No, I wouldn’t use it to flavor a light sauce as I feared that the corked aroma and taste would surely impart its funk to whatever it touched. Instead, corked wine was suited to cooking over a longer period of time. As it cooked, its offensiveness would evaporate away leaving the rich flavor that the wine was meant to bring to my glass when it was opened.
It was hard for me to believe that I could turn a musty, overpowering liquid into something edible, but my curiosity was piqued. I had nothing to lose. The wine in its natural state was, ironically unnatural and unpotable. It was time to get creative and get cooking.
My goal was to make a caramelized onion red wine jam that could grace our weekend cheese platter. It seemed fitting that I would turn corked wine into a condiment for a cheese course that would accompany a glass of perfectly delicious and uncorked wine. I began gathering ingredients and mentally forming the recipe. In minutes, the onions were cooking down in a heavy bottomed saucepan and I was reaching into the cabinets for ingredients that would help round out the flavor.
I was shocked at how delicious this savory jam was. I removed several types of cheese from the refrigerator and we went to work testing the onion jam with each of them. Raw milk cheddar and an aged Piave were good companions for the jam, but a beautifully crafted Bayley Hazen Blue cheese from Jasper Hill Farm in Vermont was its soul mate.
It’s been several years since my initial corked red wine experiment. In that time, the wine gods have smiled on us and we have not been handed many corked bottles of wine. When it does happen, I no longer cringe. Instead, I get busy making caramelized onion jam with red wine and break out the Bayley Hazen Blue.
I have even taken to making a delectable Red, Wine, and Blue Grilled Cheese Sandwich out of this misfortune. The melted blue cheese sings when paired with the caramelized onion red wine jam. It’s as if they were meant to be together.
This savory jam and the resulting sandwich are as close as I can get to making lemonade from a bottle of red wine that could literally be labeled a lemon. Maybe 1840 Farm needs a lemonade stand. I am sure that it wouldn’t be long until there was a line forming for a Caramelized Onion and Red Wine Jam and warm Red, Wine, and Blue Grilled Cheese Sandwiches!
Caramelized Onion and Red Wine Jam fills four half pint jars
While I typically use a bottle of less than perfect wine for this recipe, any red wine will do. I have been known to freeze small portions of leftover red wine until I have enough to make a batch of this jam. Frozen, corked, or leftover: it just doesn’t seem to matter. This jam comes out delicious every time. The finished jam can be canned by processing in half pint jars with 1/2″ headspace for 10 minutes in a hot water bath.
1 pound yellow onions, sliced thinly
1/2 cup (96 grams) brown sugar
4 Tablespoons honey
18 ounces red wine
4 ounces balsamic vinegar
2 teaspoons dried or 4 teaspoons fresh rosemary
2 teaspoons dried or 4 teaspoons fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
Place a heavy bottomed pot over medium high heat. Add sliced onions and cook, stirring occasionally for 10 minutes. Add the brown sugar and stir to combine. Reduce the heat to medium and continue to cook for 20 – 40 minutes, stirring often, until the onions are softened and caramelized.
Remove the pan from the heat, add the honey and stir to fully incorporate. Add the remaining ingredients and return the pan to medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook 20 – 30 minutes or until the liquid is thick and syrupy.
There’s something magic about pouring Magic Shell on top of a scoop of ice cream. It comes out of the bottle as a shiny liquid, hits the cold surface of the ice cream and transforms into a matte, solid topping right before your eyes. I loved it when I was a child and my children feel the same way.
A few weeks ago, I happened upon a recipe for a homemade version of magic shell. It only required two ingredients, both of which I happened to have on hand. The process was as simple as warming the ingredients and stirring them until they formed a congruous mixture.
I take great pride in finding new ways to replace store bought items with simple, delicious, homemade alternatives. If the process can also be used as a homeschool science lesson, all the better.
In moments, I had assembled my children and the ingredients to make our own version of the crispy, magical ice cream shell topping. A few minutes later, we gathered around bowls of ice cream for the moment of truth. I spooned a bit of the liquid topping over the first scoop. We all waited, eager to see if magic would happen. It did, producing a lovely, solid shell over the top of each scoop. We used our spoons to crack open the shell and take the first taste.
The flavor of the topping was extraordinary. The subtle flavor of coconut was paired beautifully with our homemade vanilla extract and the dark chocolate chips we had used. We all agreed that this homemade version was delicious. We couldn’t wait to try it with different chocolates, white chocolate, and other flavored baking chips we had in the pantry. The possibilities were endless and sure to put smiles on my children’s faces. Now that’s magic!
We used chocolate chips in this recipe, but you could use chopped chocolate with equally delicious results. Both the coconut oil and chocolate are liquid when heated, solid at room temperature. Should your mixture become too thick to spoon over ice cream, simply warm it for a few seconds in the microwave.
3/4 cup (120 grams) chocolate chips or chopped chocolate
1/3 cup (80 grams) coconut oil
1/2 teaspoon vanilla extract
Place the chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second increments, stirring each time, until smooth. Add the vanilla extract and stir to combine. Allow the mixture to cool slightly before pouring over ice cream. Store at room temperature, warming if necessary to re-liquefy.
Permanent link to this article: http://1840farm.com/2013/08/make-your-own-magical-ice-cream-topping/
Last night, when I announced to my family that I was in our farmhouse kitchen preparing a cake, they were thrilled. When asked what type of cake I was making, I replied that I was using the rhubarb that we had harvested from the garden earlier in the day.
At that point, the house became divided. My daughter and son both love rhubarb. In fact, they happily twist stalks from the plant and eat them raw. Only a true rhubarb lover would make it past that first bite. They eat the entire stalk every time and survey the plants to determine if others are ready to be harvested.
My husband does not share their love of rhubarb. In fact, I have never known him to enjoy rhubarb in any form. Yet, I was willing to take a risk as I knew that he would happily enjoy a bowl of vanilla ice cream without the cake if the rhubarb flavor was a deal breaker.
Earlier in the week, I had asked several of my fellow bloggers to share their best rhubarb recipes. Many of them suggested versions of upside down cake. Monte from the blog Chewing the Fat shared his favorite. The Devil’s Food Advocate chimed in with her version of the same recipe. The original recipe for Rhubarb Upside Down Cake was published in The New York Times in May of 2011.
My favorite upside down cake is based on a David Lebovitz recipe. I was confident that I could take inspiration from all three recipes and make a cake that would appeal to my whole family. I added raspberries to round out the fruit flavor and the resulting mixture was even better than I had hoped.
When it came time to serve the cake for dessert, I was sure that my children would approve. I was less confident that my husband would enjoy the flavor and texture of the rhubarb. I anxiously watched as he took the first bite.
I’m happy to report that he did enjoy it. Better yet, he loved the rhubarb. In fact, we all did. The flavor was fresh and earthy with the rhubarb’s trademark brightness.
This recipe will definitely become a family favorite. In fact, it would be a wonderful way to celebrate a special occasion. Luckily, we won’t have to wait long. Sunday is Mother’s Day and this cake seems like the perfect way to celebrate!
I made a few changes to the original recipe. I like making an upside down cake in the same skillet used to make the caramel. I use a cast iron skillet and it always turns out perfectly. I also like to remove 1 Tablespoon of the flour and substitute an equal amount of cornstarch to produce a flour mixture that closely resembles cake flour.
For those who are unfamiliar with rhubarb, take care to discard the leaves. While the stalks are delicious, the leaves are poisonous.
For the fruit layer:
8 ounces rhubarb, sliced into 1/2″ thick pieces
4 ounces raspberries, fresh or frozen
2 teaspoon cornstarch
1/2 cup granulated sugar
For the caramel layer:
3 Tablespoons butter, cubed
3/4 cup brown sugar
For the cake layer:
1 1/2 cups (180 grams) All-purpose flour
1 Tablespoon cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces (1 stick) butter, cubed
3/4 cup granulated sugar
1 Tablespoon vanilla extract
2 large eggs
1/2 cup milk
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the sliced rhubarb, raspberries, cornstarch, and sugar. Allow the mixture to rest as the cake is prepared.
In a cast iron skillet or oven proof pan, melt three Tablespoons of butter over medium heat. Add the brown sugar to the melted butter and stir until fully moistened. Continue to cook while stirring until the sugar is completely dissolved and the mixture begins to bubble. Remove the pan from the heat. Spread the caramel to cover the entire bottom surface of the skillet.
Place the flour in a small bowl. Remove 1 Tablespoon of the flour from the bowl. Add cornstarch, baking powder, and salt to the flour. Using a whisk, mix the dry ingredients fully. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and stir to combine. Add the eggs and stir until the mixture is smooth. Add half of the dry mixture and stir just until combined. Add the milk to the batter and mix until smooth. Add the remaining dry ingredients and mix just until smooth. Take care not to overmix.
Carefully stir the prepared fruit mixture. Transfer the fruit and its juices to the skillet containing the caramel. Spread the fruit evenly over the caramel.
Using a spatula, transfer the cake mixture to the skillet, Gently spread the batter to the edges of the pan, fully covering the fruit layer. Transfer the skillet to the preheated oven. I place the skillet on a baking sheet to prevent juices from the fruit layer from bubbling over and burning in the oven.
Bake the cake for 50 – 60 minutes. The cake is done when it starts to pull away from the sides of the pan. When done, the top of the cake will be golden brown and a toothpick inserted into the center will be clean or have small crumbs attached.
Allow the cake to cool for 15 – 20 minutes. Cover the cake with a plate slightly larger than the skillet. Using oven mitts, carefully flip the cake. This should be done while the cake is still warm, otherwise the caramel layer will solidify and stick to the bottom of the pan.
Remove the skillet from the plate. Serve warm with a scoop of vanilla ice cream.
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