RED (Recipe Every Day) - November 10, 2012

[teddy_radiator]

It was very tough, coming up with a recipe which would start the RED series off with a bang. Should it be challenging or easy? Main course or desssert? I've got a lot of days ahead of me, which means I'll be covering a lot of bases. But since it's the first day, you get a twofer, because I couldn't decide between them. I will more likely use Imperial measurements, but when I can, I'll try to include Metric as well.

So we'll start out really, really easy with a 'recipe' that has only three ingredients, Large apples, lemon juice and Kraft Meltable caramels.

Melt caramels in a pan according to the instructions. Then cut apple(s) in half, from stem to stern, and  gently hollow out until you have a 'shell'. (Balancing them in a muffin tin will keep them from rolling around). Brush the edges with lemon juice to prevent browning.
Pour the melted caramel into the apple 'shell', and  refrigerate until the caramel is nice and solid again. Slice into wedges.



The next recipe combines two of my favourite ingredients for the season, pumpkin and gingerbread, in a recipe that uses items you would normally stock in your larder this time of year. In other words, you won't have to run around town trying to find lark's tongue in aspic or something equally weird to put it together. The candied, or crystallised ginger might be a problem (Publix usually comes through for me) but a lot of stores are carrying it now. It gives the loaf little sharp 'surprises' within as you eat it!

Pumpkin Gingerbread Loaf

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup (240 ml) pumpkin purée*

1/2 cup (1 stick, or 112 g) butter, melted

1/2 cup dark brown sugar

1/2 cup (120 ml) molasses

1 Tbsp finely minced candied or fresh ginger (optional)

2 eggs, beaten

3 Tbsp water

*Because I love pumpkins, I get them this time of year more for the flesh than the jack o'lantern. To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

Method

1.  Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2.  In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3.  In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4. Combine the wet and dry ingredients. Stir only until incorporated. 

5. Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer. 

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly, in which case you may want to make your slices with a bread knife.

Yield: Makes one loaf. 

Comments

[jenidralph.livejournal.com]

Oh, yum! I am not much for baking (my oven is horrible), but I think the little guy would LOVE the apples.

Thank you so much for sharing! :)

[teddyradiator.livejournal.com]

You're more than welcome. I'll be doing crockpot and stove-top ideas as well.

[m-mcgonagall-65.livejournal.com]

What an interesting take on caramel apples! I'm going to have to try that.

[teddyradiator.livejournal.com]

Just make sure your caramel has solidified again, and you can't go wrong :)

[toblass.livejournal.com]

Ooooh! Inside-out caramel apples! Yummm!

[teddyradiator.livejournal.com]

I love caramel apples, and I love to dunk apple wedges in caramel. I'm so messy with them - this way I can have my caramel and eat it too - without it going everywhere.

[silverdoe7127.livejournal.com]

I love those apples. They are so easy to make. I made some for a party a few weeks ago.

[kittylefish.livejournal.com]

i saw the caramel apple thingy on fb and may try it some time, but that pumpkin gingerbread is a must do, even for she-who-bakes-rarely because those are two of my favorite things. :D