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Archive for October 31st, 2009

Cranberry-Orange Loaf

Can’t stay long-just wanted to pop in and thank you all for your birthday wishes, and let you know I made it through the day. I’m now firmly fused to the couch, box of frozen profiteroles in hand (breakfast and dinner – if what I’m eating now counts as dinner? – perfectly acceptable on your birthday, don’t you think?) and watching The Office. Bliss. My only regret is not having some warm chocolate sauce to dunk these babies into.

I didn’t make it through the day unscathed; I have a few minor burns up one arm and a partially severed left thumb (really it’s not that bad-one of those slices that’s mostly fingernail and only part finger) and a maimed right thumb-the result of ramming the metal tab on the seal of a balsamic vinegar bottle under my thumbnail. I have in fact damaged both opposable thumbs at the same time. I did it while frantically trying to feed 300+ at a Napa Valley wine event this evening- I didn’t actually sever a finger this morning on BT when I got to channel my inner Julia; that was all corn syrup and food colouring. (Sorry, I didn’t get it on tape. Maybe it’ll make the best of BT tomorrow morning?) At least the gore is in keeping with the spirit of the season.

I was hardly home for half an hour today – only long enough to change and reload between events. I didn’t cook anything in my own kitchen, but before I go to bed I’ll pull out a cranberry-orange loaf I made earlier in the week for our Halloween festivities tomorrow. Does that count? I think everyone should know how to make a cranberry-orange loaf. This one is from Eric Akis’ new book, Everyone Can Cook- for Celebrations. He got it from his friend Elizabeth. I like that it’s packed with cranberries and makes use of only 1/4 cup of butter. It doubles well – so you can eat one and freeze the other for the same amount of work.

Elizabeth’s Cranberry-Orange Loaf

from Everyone Can Cook- for Celebrations by Eric Akis. The addition of golden raisins makes this loaf reminiscent of a fruitcake-you can always leave them out. (I also reduced the salt from 1 tsp. to 1/4 tsp.)

2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
1 large egg, lightly beaten
1 tsp. grated orange zest (I just zest the whole orange)
3/4 cup orange juice
1 1/2 cups fresh or frozen cranberries
1 1/2 cups golden raisins (optional)

Preheat the oven to 350F and spray a 9″x5″ loaf pan with nonstick spray. In a large bowl, stir together the dry ingredients. Cut in the butter until the mixture is evenly crumbly. (Idea: you could do this in the food processor, and make dry mixes in advance to keep in the freezer; add the egg, juice and berries when you want to bake it!)

Add the egg, zest and juice and stir until almost combined; add the cranberries and raisins and stir just until the batter comes together. Spread into the pan and bake for about an hour, until the top is springy to the touch.