boozy

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Posted by on Aug 21, 2019 in alcohol, apples, Blog, boozy, Bready or Not, pie | 0 comments

A trusty cast iron skillet bakes up a beautiful apple pie in this delicious recipe.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

This pie is also special because it includes a drizzle of ginger liqueur. I posted a recipe a few weeks ago on how to make a cheap, sublime version at home in under a week.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The ginger liqueur does add some lovely nuance to this pie, too–the complexity and freshness come across in a different way than, say, using some lemon juice on the sliced apples as I sometimes do to prevent them from browning.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

The whole process of this recipe is pretty neat, too. The biggest dose of sweetness is actually at the bottom of the pie, as butter and brown sugar are baked into the bottom crust!

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

I had to make this recipe three times to finally figure out the right balance of ingredients and how best to bake it. The second try was the most disastrous, as I ended up with the dreaded soggy bottom.

soggy bottom

Do be sure to follow the advice to use a rimmed cookie sheet in the oven. It’ll catch the overflow from the skillet and save you from suffering a soggy bottom.

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

 

Click here for my Homemade Ginger Liqueur Recipe

 

Bready or Not Original: Iron-Skillet Apple Pie with Ginger Liqueur

Use a large iron skillet to bake up a delicious apple pie! Ginger liqueur adds complex flavor and elevates this beyond the average pie.
Course: Dessert
Keyword: alcohol, apple, pie
Author: Beth Cato

Ingredients

Skillet base:

  • 1/4 cup unsalted butter half cube
  • 1/2 cup brown sugar packed

Pie:

  • 2 prepared rounds of piecrust dough bought or made
  • 1/4 cup white sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons flour
  • 5 Granny Smith and/or Honeycrisp apples peeled, cored, and sliced
  • 1/4 cup ginger liqueur

For top:

  • 1 egg slightly beaten with 1 teaspoon water, for egg wash

Instructions

  • Preheat oven at 350-degrees with a large rimmed cookie sheet in the oven. [THIS IS IMPORTANT. The skillet will likely overflow as it bakes and the hot cookie sheet will also reduce the likelihood of a soggy pie bottom.] Add butter to skillet and place in oven until butter is melted. Remove skillet; stir in brown sugar, then return to oven until sugar starts bubbling, about 10 to 15 more minutes.
  • In the meantime, in a small bowl combine the white sugar, cinnamon, and flour. Set aside.
  • Roll out one of the pie crusts, if not already done. Carefully lay crust inside hot skillet so that bottom and sides are covered. Pour apple slices inside. Drizzle liqueur over the apples, followed by the dry ingredients.
  • Roll out second pie crust. Lay atop the mounded pie. Wary of the hot pan, tuck the crusts together as much as possible. Cut several slits in the top of the pie.
  • Brush egg wash over the top crust. Set pie on top of hot cookie sheet in oven.
  • Bake until pie is golden brown and apples are tender when jabbed with a fork, about 45 to 50 minutes.
  • Let cool at least 30 minutes before cutting. Store covered with foil, at room temperature or in fridge.
  • OM NOM NOM!
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Bready or Not Original: Homemade Ginger Liqueur

Posted by on Jul 31, 2019 in alcohol, Blog, boozy, Bready or Not | 2 comments

Make ginger liqueur at home in a matter of days, and save a lot of money over buying the store stuff!

Bready or Not: Homemade Ginger Liqueur

I’m frugal. I wanted to try an apple pie recipe that called for ginger liqueur, so I priced it. Um, no way was I paying for a $40 bottle when I needed just a smidge.

Therefore, I utilized the powers of the internet to find a way to make my own ginger liqueur. I ended up combining a couple recipes, and to great result. I used Kirkland brand vodka, from Costco, which made this even more of a bargain.

Bready or Not: Homemade Ginger Liqueur

The result of the infusion is sublime. Citrus hits the palate first, followed by the ginger, leaving the mouth tasting fruity, zesty, and refreshed.

Use this ginger liqueur in baking (that apple pie recipe will be up in a few weeks!), drink it straight, or mix it into cocktails. It’ll be delicious no matter how you drink it, and–thanks to the vodka–it will keep indefinitely.

Bready or Not: Homemade Ginger Liqueur

 

Bready or Not Original: Homemade Ginger Liqueur

Make your own ginger liqueur and save a lot of money! Using store brand vodka from a place like Costco makes this an even better bargain. Use clean jars and lids, but you needn't sanitize as rigorously as when making homemade jams or jellies. Vodka itself is a sanitizing agent.
Course: Drinks
Keyword: alcohol
Author: Beth Cato

Ingredients

  • 4 ounces ginger root peeled and diced
  • 1/2 cup caster sugar
  • 1 vanilla bean halved
  • 16 fluid ounces vodka
  • orange zested

Instructions

  • Combine all ingredients in a large jar or bottle with a good lid. Shake to mix. Let steep for 2 days, shaking the jar a few times a day.
  • Strain out the solids using a coffee filter or cheesecloth. Rebottle it and let it sit a day or two more to mellow before using it.
  • Store sealed. Drink straight, use in mixed drinks, or in recipes. Should keep indefinitely.
  • OM NOM NOM!
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Bready or Not Original: Mini Fruitcake Loaves

Posted by on Sep 26, 2018 in alcohol, Blog, boozy, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Mini Fruitcake Loaves

Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Macadamia nuts are a big product of Hawaii, and Hawaii is a major setting in Roar of Sky. Plus, macadamia nuts are awesome.

If you love these nuts, get ready to bliss out. This month includes recipes for:
White Chocolate Macadamia Nut Pie
White Chocolate Macadamia Nut Cookies
Lemony Macadamia Nut Bars
Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional) (today)

Bready or Not Original: Mini Fruitcake Loaves

Fruitcake is one of the most maligned holiday foods out there, but people do love it. My dad sure does. I wanted to make him a fruitcake that proved how awesome they could be.

Bready or Not Original: Mini Fruitcake Loaves

The recipe you see today is one I’ve been experimenting with for a few years now. One problem that I had with a lot of existing recipes is that they make a ton of fruitcakes. Therefore, I wanted to find the right recipe to cut in half for easier fridge storage and eventual transportation to California.

Bready or Not Original: Mini Fruitcake Loaves

I used a highly-rated King Arthur Flour recipe and tweaked it a ton. I printed out guides of fruitcake-making advice and incorporated that information, too.

Bready or Not Original: Mini Fruitcake Loaves

My dad doesn’t like fruitcakes that are heavy on nuts. Therefore, I place more emphasis on the fruit. Customize the kinds of fruits and nuts to your preference. I often use a combination of pre-made “fruitcake mixes” from the grocery store along with dried golden raisins, chopped apricots and dates, etc. Whatever I have in my cupboard or can grab on sale.

Bready or Not Original: Mini Fruitcake Loaves

The same with the nuts. If you hate walnuts, don’t use walnuts. Include just one nut or use a wide variety, just make sure they are chopped up. You don’t want huge pieces.

The use of cocoa powder seems odd, but it’s there to add color. That’s a holdover from the original King Arthur Flour recipe. I was afraid that it would add a chocolate flavor, but it doesn’t at all. There are so many other complex flavors going on, it doesn’t stand out.

Bready or Not Original: Mini Fruitcake Loaves

The liquid to macerate the fruit can be alcohol or standard fruit juice. My preference is to get some help from good old Captain Morgan. In the simple syrup, you can also omit the rum, if you so choose.

Bready or Not Original: Mini Fruitcake Loaves

If you have any questions about this fruitcake recipe, feel free to comment on this page or reach out via social media. Just don’t wait too long–if you want these loaves ready for the holidays, you’ll need to bake them soon!

 

Bready or Not Original: Mini Fruitcake Loaves

I advise using disposable mini loaf pans for this recipe. Measurements for these pans vary widely; this recipe was tested with pans that measured 7" x 2.5" width, 1.8" high, and the batter filled three pans. If you’re making these loaves as a holiday gift, plan to bake at least 6 weeks before the gift-giving date. The loaves will need to be basted with a simple sugar glaze each week for those 6 weeks in order to "ripen" the fruitcakes. After the glazing is done, the loaves can be removed from their pans to be frozen indefinitely, or well-wrapped and stored in a cool, dark location for months.
Course: Appetizer, Dessert, Snack
Keyword: holiday, macadamia nuts, quick bread
Author: Beth Cato

Ingredients

Fruit:

  • 1 lb + 4 ounces fruit 20 ounces total, dried and/or candied, including fruitcake mixes, raisins, chopped dates, cherries, apricots, crystallized ginger, etc
  • 6 Tablespoons rum or brandy, apple juice, or cranberry juice

Batter:

  • 1/2 cup unsalted butter 1 stick
  • 1 cup brown sugar packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 2 large eggs room temperature
  • 1 1/2 cups all-purpose flour
  • 1 Tablespoon cocoa optional, for color
  • 2 Tablespoons corn syrup
  • 1/4 cup apple juice or water
  • 1 cup nuts chopped, one kind or a variety: almonds, pecans, walnuts, macadamia nuts, etc

Simple Syrup Glaze:

  • 1 cup white sugar or caster; or for deeper flavor, turbinado
  • 1/2 cup water
  • 1/2 Tablespoon rum optional

Instructions

Prepare the fruit:

  • Combine the fruit with the liquid of choice in a non-reactive bowl; cover and let rest overnight, at minimum.

Prepare simple syrup:

  • Combine the sugar and water in a small saucepan. Heat until the sugar is dissolved. Stir in the liquor, if using. Cool completely. Keep stored in jar in fridge to brush the loaves over the coming weeks.

Make loaves:

  • Preheat oven at 300-degrees. Place the butter and sugar in a large bowl and beat together, followed by the salt, spices, and baking powder.
  • Beat in the eggs, scraping the bowl after each addition.
  • In a separate bowl, whisk together the flour and cocoa.
  • Add the flour mixture and the corn syrup to the butter mix. Scrape bowl well, then add the juice, the fruit with its liquid, and the nuts.
  • Apply nonstick spray to the mini loaf pans; pan measurements vary, but this recipe should use 3 to 4 pans. Spoon batter into the pans, filling them about 3/4 full.
  • Bake for about 1 hour to an 15 minutes. Cakes are done when a toothpick stuck in the middle comes out clean. If desired, poke the cakes throughout with a skewer to allow more liquid to seep in. Brush tops with simple syrup for the first time.
  • Allow loaves to completely cool, then wrap them tightly in plastic wrap. Store in the fridge or in a cool, dark location.

After baking:

  • Once a week for the next six weeks, unwrap loaves to brush with more simple syrup (making more in needed).
  • After 6 weeks of ripening, the cakes can be eaten, stored in fridge longer, or frozen.
  • OM NOM NOM!
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Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Posted by on Aug 15, 2018 in Blog, boozy, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Do I have your attention now?

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.
Course: Breakfast, Dessert, Snack
Keyword: alcohol, bundt cake, cake, lemon
Author: Beth Cato

Ingredients

Cake:

  • 2 cups unsalted butter 4 sticks, softened
  • 2 3/4 cup white sugar
  • 6 large eggs room temperature
  • 3 3/4 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1/2 cup milk or half & half
  • 1 lemon zested
  • 1 teaspoon vanilla extract

Bourbon Glaze:

  • 1 cup white sugar
  • 1/2 cup bourbon
  • 7 Tablespoons unsalted butter

Instructions

The Cake:

  • Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
  • In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
  • In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
  • Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.

The Glaze:

  • Combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
  • Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
  • Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
  • OM NOM NOM!
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