Sunday, November 30, 2014

Christmas Decadence

Through the years, the first and second Yankee Chefs have created some tasty and world-class desserts. And world-class, I mean so sinfully flavorful, you would have thought dozens of ingredients were used and hours of preparation. This has never been, nor ever shall be, the case with the third Yankee Chef, me! I have proudly created some dishes that would simply rival any dessert or pastry found in upscale restaurants and bakeries and I am equally proud to say that the preparation, ingredients and cost of many dip far below what you would expect.



Such is the case with the following two recipes. Both of these indulgences are absolutely explosive in flavor and ring in the Holiday season perfectly.

If you want these to adorn your Christmas tables this year, simply place them in the oven about 40 minutes before you think your guests and family will be ready to dig in.


 





 
Self-Glazing Chestnut Cake

This cake is the epitome of what should be served at Christmas. Sweet and the most moist cake you will have this year, with the taste of roasted chestnuts evident in every bite. You know the second you take it from the oven and notice the dark brown caramelization on all sides of the pan that you have something that everyone will remember.

What is nice about this cake is that you can substitute any peanut in place of the chestnuts and replace the apple jelly with a jelly of your choice as well.

For those of you who are on a gluten-free diet, replace the flour with corn, buckwheat or quinoa flours because the jelly will keep the cake moist, regardless of what type of flour you use.

It truly doesn't matter how you play with this recipe, as long as you eat it!(Sound like a parent don't I?)




1 3/4 cups apple jelly
2 teaspoons vanilla
2 teaspoons lemon juice
1/2 teaspoon ground cloves
Nonstick cooking spray
3/4 cup brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1 1/4 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon nutmeg
3/4 cup milk
3/4 cup chopped, cooked(roasted) chestnuts *
2 tablespoons melted butter or margarine

 

Add apple jelly, vanilla, lemon juice and cloves to a small microwavable bowl, cover loosely and heat for 45 seconds. Remove to stir. If the jelly hasn't melted completely, continue heating another 15 seconds; set aside.

Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch and cinnamon until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and nutmeg. Add the milk, chestnuts and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour melted apple jelly evenly over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched. The jelly will have pooled in the center of the cake, so test the cake along the side.

Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.



* These are easily found in any supermarket during the Holidays.
 

 

Saucy Pumpkin-Cranberry Holiday Cake

This cake should be served right along side of the above so that everyone can choose. But there is one downfall if you are going to do that. One bite of either and people are going to choose BOTH! Unlike the above recipe, the 'sauce' in this recipe gravitates to the edge of the cake, seeping down to the bottom as it bakes, so even though you may not notice it, the bottom is flooded with creamy, sweet goodness. So go ahead and scoop your portion out as opposed to cutting into it, like other cakes. You will also notice, upon eating, that I should have used the word 'moist' when titling this recipe.








1 3/4 cups cranberry juice
2 teaspoons lemon juice
Nonstick cooking spray
3/4 cup brown sugar
2 teaspoons cornstarch
1 teaspoon each cinnamon and nutmeg
1 1/4 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon dried ginger
3/4 cup milk
3/4 cup canned pumpkin
2 tablespoons melted butter or margarine

 

Add cranberry juice and lemon juice to a small bowl and whisk well; set aside. Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch, cinnamon and nutmeg until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and ginger. Add the milk, pumpkin and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour cranberry juice mixture over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched.

Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.

 
Try other juices here folks, as well as other spices and flavorings in the cake as well. Coconut in the cake and pineapple juice as the sauce is a great idea, as is chopped or candied cherries in the cake and cherry juice on top. Try orange marmalade in the cake and orange juice on top. See what I mean?

5 comments:

Kyle and Kylie said...

Just made the Pumpkin Cranberry and it was OUTRAGEOUSLY GOOD. The cooking time, btw, was dead on. I took it out after 30 minutes and it was perfect, yet again Jim. TY.

Anonymous said...

These look awesome chef.

Deidre said...

2 words YUM MEE

Anonymous said...

Just tried both recipes(one of them last week and the other tonight) and BOTH of them were to die for. I can't thank you enough for constantly giving us recipes without breaking the bank AND without having to go out and buy so many odd items.

THE Boston Chef said...

Wonderful, simply wonderful.