Winter

Apple Walnut Bundt Cake

April 28, 2014

It is the end of April and I should be updating you about the latest on the Ranch. But don’t hold your breath. I spent the month of April seeking sunshine so unfortunately no ranch news but instead a tasty bundt cake! But I can tell you April was a busy month breeding females, delivering sale bulls, and spring cleaning. So this is what you have to look forward to next year!

If you follow me on Instagram you know there was an abundance of apples on the Ranch last Fall. After multiple variations of tarts, pies and galettes we decided to can and freeze the rest. We washed the apples, peeled and sliced, then mixed them with a little lemon. We froze the apples in 8 cup batches in a gallon sized zip lock bag. Why? Because apple pie is a favorite around here and 8 cups makes the perfect packed pie!

The frozen apples proved to be quite convenient during the winter months!

I came across this recipe for an Spiced Apple Walnut Bundt Cake and I thought with a little modification it could be a good base recipe for the frozen apples. The key here is to use granulated sugar instead of maple syrup because the frozen apples have plenty of moisture and adding more liquid would probably contribute to a less appealing soggy cake. If you like the idea of using maple syrup, try drizzling the cake with a maple glaze instead of dusting with powdered sugar.

I have baked this bundt cake A LOT during the past winter months. Mostly because it pairs perfectly with my morning cup of tea but also for it’s simplicity and remembrance of Fall. The perfect marriage of apples and walnuts has passed the test of time. And this cake is extra moist from the frozen apples.

And just in case you were wondering, you can buy the Heritage Bundt Pan by Nordic Ware at Williams-Sonoma. It’s a classic pan that captures the nostalgia of the original stoneware molds that have been used for centuries in Germany to bake kugelhopf. And it’s just a favorite of mine!

March 17, 2013

Sometimes it’s the simplest of dishes that keep me coming back for seconds.

I modeled this risotto after the simplicity of one of my favorite classic Italian dishes.
cacio de pepe…cheese and pepper

I decided to make a couple substitutions and additions. Instead of noodles. Arborio rice. And I added some spunk. The fresh and acidic tones of lemon. And since this dish is practically synonymous with Pecorino Romano. The sharp flavor is a must. Don’t be stingy!

February 18, 2013

For those of you who need help fighting the winter blues. Chicken noodle soup with a little something special. Homemade buckwheat noodles.

Could one ask for a brighter and warmer holiday weekend in a month where some states still look white and cold? Sunday’s temperature reached 70 degrees. I spent the morning like this. Sipping a velvety cappuccino and chit chatting with friends. Meandering through the farmer’s market sampling cheeses and sorting through produce. The afternoon entailing bicycles and milkshakes. But today was different. The leaves rustled and the cool breeze carried a dampness that is sure to develop into drops. So I bring to you something warm and comforting.

I pretty much survive on soup through the winter months. It is nutritious, comforting, easy and delicious. But these warm sunny days bring new dishes with them. So I thought I ought to accommodate tomorrow’s weather with a warm bowl of chicken and noodles. So I hope I am not too late to entice you into the kitchen for a wintery recipe. READ MORE

Lemony Tartlets

February 15, 2013

This silky lemony tartlet with perfect notes of pistachio is quite simply a morning celebration to call you from your slumber.

Sweets for breakfast. Yes, one of my vices.

Now. I do not underestimate the existence of energy derived from a healthy breakfast. After all. Breakfast is the fuel that runs my engine for hours to come. So. Most mornings breakfast is nutritious. Blueberries, kefir, and toasted walnuts. Quinoa pancakes with a fried egg and avocado slices. Or creamy peanut butter spread on Ezekiel bread topped with applesauce and ground flax seed.

I can be quite predictable when it comes to breakfast. And I rely on the seasons to refresh my palette. But one things with little revision is my cup of black tea with the perfect proportions of honey, cinnamon, and coconut milk. What is it that makes a spot of tea or a cup of joe so irresistible in the morning? The jolt of caffeine? Certainly. But I think it is something more. For me, maybe its a reminder to take a few moments of quite and calm while i sip before me mind scurries from lists to meetings to deadlines.

But now and then I like to indulge my morning with something unexpected and sweet. A piece of warm pie, rich dark chocolate cake or in this case a silky lemony tartlet with perfect notes of pistachio. A little zing, first thing in the morn, to awaken my senses.
READ MORE

All that Citrus

February 7, 2013

Messy. Sticky. Sunny. Sweet. Tangy. Juicy. This was my afternoon.

A friend of mine just harvested citrus from the trees in her backyard. Lucky for me, her baskets overfloweth and I reaped the benefits… buckets and buckets of grapefruits, lemons and oranges. YUM.

Now the trick is consuming it all in a timely fashion. Time to squeeze, zest, juice and puree.

Here’s what I’m thinking…
Zesty lemon sugar cookies. Tangy grapefruit cocktails. Lemon curd spread on morning toast. Citrus salsa for pulled pock tacos. Orange slices for salads. And let’s not forget one of my ultimate favorites, a delectable LEMON TART. The options are endless.

If there is one ingredient I always have on hand in my kitchen, its lemons. I use them for both baking and cooking. And I love “fresh” lemons. So in between citrus seasons I rely on my stocked freezer. I like to freeze the juice in ice cube trays and glass jars. A cube is the perfect amount, and most convenient way to brighten any recipe.

If you’re like me, an hour of juicing requires two hours of cleaning. More times than not, my kitchen gets thrashed. Pulp stuck in nooks and crannies. Sticky floors and handles. Recently, I dropped my juicer top and splattered pulp and juice all over the floor. Uggghhh… So, I decided to take my juicing outside this year. Enjoy the sunshine. I set up a nice little work station on the backyard patio. With a hose bib conveniently located for “clean up”, juicing was a breeze. So, now there’s no excuse. Get your Cs and fight off those winter colds!

Spicy Black Bean & Sweet Potato Chili

January 14, 2013

with, of course, COOPER BEEF!

Who doesn’t love a bowl of chili on cold rainy day?

No.

Who doesn’t love a bowl of chili any day?

Juicy beef. Earthy sweet potato. Silky black beans. This chili will not disappoint. And just like lasagna, it’s even better the next day.

You can easily convert this recipe to a vegetarian chili. Simply eliminate the ground beef and substitute vegetable broth for beef broth. I of course, love beef and think it adds a plethora of flavor. READ MORE

Katie Sue Cooper