These are simply too easy not to make. I know you carved a pumpkin…so either you tossed those potential crunchy salty delights called pumpkin seeds or they’re in your oven right this minute.
Prompted to bring a dessert over to a friend’s house for a small potluck dinner, I began scheming to find a dessert that was not overly sweet, involved a bundt pan (the husband’s been asking for of a bundt-something-or-other), and brought out the best of late summer (no pumpkin or other quintessential fall ingredients involved).
Thank you Interwebs…and Martha Stewart!
I stumbled upon her recipe for Lemon-Ginger Bundt Cake and it seemed perfect! A buttery, citrus cake with the added brightness of ginger. I am definitely adding this one to my recipe box, it was quick, a bit intriguing with the crystallized ginger and had just the right amount of sweetness. Don’t you just hate it when Martha is…well, Martha?
Lemon-Ginger Bundt Cake (via marthastewart.com)
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice (from 2 lemons)
- 1/3 cup minced crystallized ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- Confectioners’ sugar, for dusting
- Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
- Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
- With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners’ sugar before serving.
As previously mentioned, we carted this bundt over to our friends and let it cool a bit more before dusting with powdered sugar (as Martha suggests), and unfortunately ended up with no pictures of the sliced cake as it disappeared quite quickly.
I just love how bundt cakes get that lovely dark crust on the outside and hide their fluffy cake texture inside. I think I’ll be making this again soon!
No…really…this is nothing more and nothing less than a small pumpkin stuffed with everything good! As it is the first day (FINALLY) of fall weather here (actual rain is falling as I type), I will take a brief break from my tomato and corn obsession.
I am not the first to plaster this recipe on a blog…and I certainly won’t be the last. This is surely a recipe that will span the test of time…and on the interwebs, that is not something to take lightly. Take Pinterest for example; it is chock-full of seasonal sweets that utilize cookie dough, a popular candy bar and for good measure, some marshmallow fluff (examples found here, here and here). Admittedly, my sweet tooth prefers understated, almost savory desserts (I’m not calling myself objective here!) and while these recipes have a purpose (bake-sales, holiday parties, novelty, etc.), our grandmothers would not recognize them from their recipe repertoire. They are trends. They may, in fact, even taste good…but they are not staples and certainly not classics. I’m sure many out there disagree with me and that is fine…as I firmly believe that it takes all kinds. This recipe is a classic for so many reasons – it is more an idea than a recipe, it is flexible, it is seasonal and does not waste any bits, it can be made up of leftovers and pantry items or each ingredient bought for its specific purpose, it is cheap and can serve a crowd. For these reasons and many more, it has a place in my recipe box. A quick google search will prove this true for many others.
The recipe is available all over the web, however I’ve posted it here is taken directly from Dorie Greenspan‘s book Around My French Table. This dish epitomizes a perfect change of seasons dish…still emphasizing the freshness of squash while the filling is casserole and stuffing all wrapped into one. Serve it with a crisp salad lightly dressed earlier in the fall or with some seared chicken sausages when a chill in the air is familiar and calls for heartier meals.
- 1 pumpkin, about 3 pounds
- Salt and freshly ground pepper
- 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
- 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped
- About 1/4 cup snipped fresh chives or sliced scallions
- 1 tablespoon minced fresh thyme
- About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.
Cut the top off of the pumpkin and scrape any seeds and strings from the lid, do the same to the inside of the pumpkin. Once it is cleaned to your satisfaction, liberally season the inside of the pumpkin with kosher salt and pepper, you can also drizzle a little bit of olive oil in there as well, but it doesn’t absolutely need it. Place it on the parchment on the baking sheet.
Toss all the stuffing ingredients together in a bowl (bread, cheese, garlic, onion, bacon, and herbs). I had some kale on hand, so I chopped it up and tossed that in as well. Season the mixtures with fresh ground pepper and some additional salt being careful not to over-salt as the cheese and bacon are already a bit salty.
Pack the mixture into the pumpkin…make sure it is filled! We ended up with enough stuffing for an entire additional casserole dish which we buttered before adding the stuffing.
Mix the cream together with the nutmeg and of course, season with salt and pepper and then pour it over the stuffing into the pumpkin.
The cream provides the majority of the moisture for the stuffing, so don’t skimp…but your stuffing should not be swimming in the cream either.
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. It was so cute, I could hardly stand it!
Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.
I cut wedges and plated it with a lightly dressed salad the included some microgreens from Trader Joe’s.
The stuffing itself is delicious, but with a scoop of the tender pumpkin flesh, it is *literally* a perfect fall dinner. I’ve got so many ideas of what to stuff a little pumpkin with…sausage, wild rice, apples, linguiza, chestnuts, the list is endless! What would you stuff your pumpkin with?
It is wonderfully chilly outside now, but I need to temper my excitement for fall as the forecast is calling for 90’s next week. Look for yet another post containing corn or tomatoes…or both.
I know that it is now, technically, October…however, Los Angeles is not behaving that way and therefore I feel completely justified cooking like it is still seriously summer…as in triple digits! Also…I wasn’t joking when I said we have been on a serious corn and tomato kick – and this recipe uses both!
I first stumbled on this recipe through Pinterest (you can follow @lizfisch) and then I happened to have everything in the house to whip up a batch. The best part is that the source of the pin is easy to find. Thanks to EzraPoundCake for posting the recipe, which actually comes from “Sara Foster’s Southern Kitchen“. I made a few changes to the recipe from EzraPoundCake, including roasting the corn before shucking and not adding any jalapeno peppers (didn’t have any on hand…and as previously discussed…I can’t take the heat!) to the tomato salsa.
3 ears of corn, shucked and roasted
1 cup flour
½ cup cornmeal
¼ cup diced red onion
¼ cup thinly sliced basil
1 tsp. baking powder
½ tsp. baking soda
kosher salt and fresh ground black pepper
2 eggs, lightly beaten
2 tbsp. well-shaken buttermilk
2 tbsp. unsalted butter, melted
Canola oil for frying
Chopped Tomato & Avocado Salsa (recipe follows)
Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag or paper towels.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
I find the easiest way to do this is to set a small bowl upside down in a larger bowl and use the smaller bowl as the base for the cob. The kernels tend to fly all over the place as you are cutting them off and you can maximize the stability of the cob while also catching the majority of the kernels.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly puréed but still chunky.
Scrape into the bowl with the remaining corn kernels. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
Chopped Tomato and Avocado Salsa
Makes about 2 cups
1-2 pints of cherry tomatoes, halved or quartered
1 scallion, minced and trimmed
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh cilantro
1 garlic clove, minced
juice of ½ lime
1½ tsp. extra-virgin olive oil
1½ tsp. white wine vinegar
kosher or sea salt and fresh-ground black pepper
1 avocado, peeled, pitted and cubed
Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
Just before serving, add the avocado, and mix gently.
Once you’ve got everything ready to go, stack two corn cakes on a plate and top with salsa, garnish with more of the freshly chopped herbs, sliced scallions or minced red onion…any or all of them will do.
Anyone still hanging onto summer favorites out there? Anyone…? Bueller…?
Okay, I’ll make a promise…I’ll move on to fall dishes, as soon as the LA cools off a bit…I’m not asking for much…let’s say, highs in the 70’s? Until then, I consider it summer!