Holiday Parties: Pear Ginger Cake

We are having our holiday party at work tomorrow and everyone was supposed to bring some side dishes or desserts.  Potluck style, while they furnished the main course.

So I decided to do some baking and make a dessert to take.

This Pear Cake is just perfect to share.  It makes a large one layer cake that I cooked in my cast iron skillet.  Yes, in my cast iron skillet.  A 10" skillet.

This couldn't be easier.  First you saute chopped pears in the skillet with lots of butter and brown sugar until they are caramelized.  The butter helps with greasing the skillet so that the pears don't stick when baked.  You wouldn't want that!  Trust me, I was holding my breath on mine, but it came out perfect.

Next you just pour the cake batter over the fruit that is spread all over the bottom and bake.  It's that simple. Plus I'll let you in on a secret.  You can either make the cake batter using the recipe below, or...you can make a simple quick bread, or even a pound cake and use that.  I've made this before with that uhhhem...boxed pound cake mix (oops!) and some apples and it turned out fabulous.  In this version I took the recipe below and added some candied ginger to the mix.  Ginger and pears are excellent together. 

Trust me when I say this is as easy as cake!  You make it all in a skillet and it will feed a crowd.  Great for taking to holiday parties, potlucks, or serving your family at a holiday dinner.  It's good anytime.

Enjoy!

Pear Ginger Cake

Sauteed Pears:
2 cups of pears peeled and chopped (about 3 pears)
2 Tbs. (1/4 stick) unsalted butter 
2 Tbs. firmly packed light brown sugar 
Juice of 1/2 lemon   
1/4 tsp. ground cinnamon  

Vanilla Cake:
1 1/4 cups flour  
1/2 tsp baking powder  
1/4 tsp baking soda  
1/4 tsp salt  
1 egg  
1 cup granulated sugar  
1/2 cup canola oil  
1 tsp. vanilla extract  
1/2 cup sour cream

Preheat oven to 350 degrees.

In a large 10" cast iron skillet, add butter and melt over medium heat.  Add pears, brown sugar, lemon and cinnamon to the skillet.  Cook, stirring constantly 3-5 minutes or until pears are softened.  Remove from heat and set aside.

Sift together the flour, baking powder, baking soda and salt into a bowl.

In a large bowl, using an electric mixer on medium speed, beat together the egg and granulated sugar until fluffy and lightened in color, about 2 minutes. Reduce the speed to low, slowly add the oil and vanilla and beat until blended. Beat in the sour cream just until no white streaks remain, then beat in the flour mixture until incorporated. Carefully pour the batter over the fruit in the skillet, spreading it evenly with a rubber spatula.

Bake at 350 for 30 min in a 10 inch cast iron skillet.  Allow to cool in skillet for 10-15 min.  Run a knife along the edges of the skillet.  Invert onto a platter.  

Variation:  Fold in 1/3 c of finely chopped candied ginger in the batter.

Holiday Gifts: My Kitchen Must Haves

'Tis the Season of giving.


It's always fun to give but sometimes we get stumped for new ideas.

I thought I'd share with you a list of my favorite 'must haves' for the kitchen.
They would make perfect gifts for newlyweds, beginning cooks, wanna be chefs, and even as house warming presents.

Knives - The workhorse in my kitchen

Can't live without my knives, and I own quite a few different types.  Here are a couple of my favorites.






Wusthof Classic 8" Chef's Knife
 

Wusthof Classic 7" Hollow Ground Santoku Knife


Wusthof Classic Panini Knife


A good knife needs a great cutting board.  This one is "green" and is the perfect board!



Bamboo Cutting Board


Everyone needs pretty measuring cups.  These are pretty enough to keep on the counter!





White Ceramic Measuring Cups - Pear


Who can live without a coffee maker?  Not my love...MGG.  
This is his new favorite, and mine too!  It makes so much more than coffee.





Keurig K65 Special Edition Gourmet Single Cup Home Brewing System


Skillets - a must have for everyday cooking, you can't beat the heat distribution and retention of cast iron.




Lodge 10" cast iron skillet

Wooden Spoons - I wouldn't know what to do without my wooden spoons.  I use them daily!




Wooden Spoons

Now this is just my short list!  I probably have another dozen items I used consistently but this is a great starter set.  I hope that you find the perfect gift for that special person!

Latin Empanadas

It's the Holiday time.  Which is also a "busy time" for most of us.  Getting the tree up, baking goodies for all your friends and neighbors, and hosting holiday parties.

You know what I mean.  A busy time.

Today's recipe does double duty.  My Latin Empanadas can be served as a main course dinner.  Made smaller to serve as appetizers for a party.  Or even frozen and baked for a quick weeknight meal.

Gotta love those types of recipes.  And...gotta love the flavor of this empanada!  Typically fried, I baked these to golden brown.  Using my Mom's pastry dough made the recipe special...plus easy.  The dough turns out tender and perfectly easy to work with.

The filling is a combination of chicken, veggies, cheese, and just a kick of flavor to pull it all together.  These are excellent.

I think they are calling me now...!  So if you are hosting a party soon or want a great meal for your family you'll be blown over by this dish!

Enjoy!

Latin Empanadas

Mom's Pastry Dough

      1 cup  flour
      1/2 tsp.Baking Powder
      1/2 tsp salt
      1/4 cup  shortening
      1/4 cup water

Meat Filling

      1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
      1/2 cup onions, small dice
      1/2 cup red bell peppers, small dice
      1/2 chunky salsa (I used a medium spice)
      1 clove garlic, minced
      1 cup  Mexican Style Shredded Four Cheeses
      1 egg beaten with 1 T. water
                                                                                                                     
For the dough:  In a medium bowl, add flour, baking powder and salt, mix to combine. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball.  Dough may seem dry but try and incorporate it all together.  If too dry add 1 tsp water.  

Knead dough on floured board until smooth and elastic. (About 5 minutes) Wrap in plastic wrap and place in the refrigerator for 10 minutes.                

For the filling:  In a large skillet cook chicken, onions and peppers on medium-high heat 8 min. until chicken is done. Add salsa and garlic stirring to combine.  Cool 10 minutes.  Once cool, stir cheese into chicken mixture.

Preheat oven to 375 degrees.  Divide dough into 6 pieces and roll out each piece in to a 7-inch round. (For appetizer use a 3 or 4" round)   Place parchment paper on a baking sheet.  

Place dough on parchment and fill with about 1/2 c of the chicken mix the middle of the round.  Brush edges with beaten egg and pull the  top edge of dough over the filling.  Seal on the bottom with a fork.  Brush tops with remaining egg.wash.  Bake 18-20 minutes.