Monday, December 30, 2013

Tying Up Loose Ends

Buttermilk Fig Cakes Makeover
Cook's notes: The Buttermilk Fig Cake recipe got a makeover today. 

If you recall I posted the Buttermilk Fig Cake recipe last week using mini muffin tins. But when I spied this pan at the grocery store I knew it was the perfect size for the cake recipe for this week's The Seasonal Plate food column. 
I will repost the recipe and note the baking time is about 19 minutes using this type of pan. The recipe makes 24 snack cakes which would be the same size as a regular muffin pan or making a large cupcake. I used a different glaze and added candied lemon peel as a decoration.
  • 2 cups of flour 
  • 1 cup of sugar 
  • 1 tsp. baking soda 
  • 1/2 tsp. salt 
  • 1 tsp. cinnamon 
  • 1/2 tsp. ground cloves 
  • 1 cup vegetable oil 
  • 3 large eggs 
  • 1 cup buttermilk 
  • 1 tsp. vanilla 
  • 1 cup fig preserves 
  • 3/4 cup toasted pecans 
  • Preheat oven to 350 degrees 
  • Stir flour and next 5 ingredients 
  • Gradually add in oil beating until well blended 
  • Add in eggs one at a time and beat till blended 
  • Add in buttermilk and vanilla, beat until blended 
  • Add in fig and blend, fold in toasted pecans 
  • Grease pan and pour batter into pan. If using muffin tins fill each well about 3/4 full 
  • Bake 15-20 minutes for regular sized muffins, 15 minutes for mini muffin sized and 25 minutes for a 13 x 9 pan 
  • Cool in pan 5 minutes and then invert cakes to wire rack to cool 
Buttermilk Glaze

  • 1/8-1/4 cup buttermilk 
  • 1 TB. butter 
  • 1-1/2 cups powdered sugar 
  • 1-1/2 tsp. vanilla 
  • Add all ingredients in a small bowl and add buttermilk as needed for desired glaze consistency 
  • Beat till smooth
  • Place wax paper underneath wire rack and spoon glaze over cooled fig cakes
  • Optional adding candied lemon peel on top of glaze
Roasted Root Vegetables
Cook's notes:This recipe is also a part of the next Seasonal Plate Food Column. Parchment paper can be substituted for foil.

  • A mixture of vegetables such as celery root, carrots, parsnips, rutabagas, sweet potatoes and red onion slices 
  • One ripe pear
  • Balsamic vinegar
  • Dice or slice all veggies the same size 
  • Slice one ripe pear 
  • Lightly grease a foil lined rimmed baking sheet 
  • Mix 2 TB. fresh thyme and 2 TB. fresh Rosemary or ½ tsp. dried thyme and1/2 tsp. dried Rosemary with 3 TB. olive oil 
  • Toss veggies with olive oil/spice mixture 
  • Arrange veggies in a single layer on baking sheet and drizzle with balsamic vinegar 
  • Bake at 400 degrees for 30-35 minutes or until veggies are tender al dente. Be sure to stir mixture once halfway through the baking time
  • Add in pear slices the last 10 minutes of cooking time 

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