5 spice powder

Celebrating Cranberries 2 Ways

19 Nov 2009
Thanksgiving Cranberry Sauce

Cranberries are one of those foods so associated with a particular meal that you seldom (probably never) consider making them except for that particular meal. And I know you know to which meal I allude. Because it is right around the corner.

I have decided to start my week of Thanksgiving recipes with cranberries, because they are essential to the Holiday table. And as promised I am bringing you 2 recipes. One traditional and one a little less expected.

Like I said cranberries tend to find their way to our table during the holidays. They are rightfully a special occasion food because they dress up a plate up like no other dish I can think of. They always look spectacular; they always hold their gorgeous crimson color no matter how tortured they are. Be they overcooked, drained from a can, or just plain neglected, they reward you with a deep ruby red no other food can match.

And it’s not just any red. It is, without a doubt, the most gorgeous shade of red existing in this over-produced Technicolor dream that is modern society.

Sippity Sup Continues »
Tags: | 7 Comments

Cranberry Sauce with Dried Persimmons

cranberries
By jgreghenry Published November 19, 2009
Prep time: 30
Yield:1 ()

Ingredients:

  • 12 oz bag fresh or frozen cranberries
  • 1 c dried persimmons, cut into bite sized pieces
  • 0.5 c sugar
  • 0.5 c dry red wine
  • 1 t chinese 5 spice powder

Directions

In a small sauce pan combine all the ingredients. Cook over medium low heat until most of the cranberries have burst, stirring often (about 20 minutes. Transfer the sauce to a small bowl. Let thenm cool completely. Cover and refrigerate up to 5 days. Let stand at room temperature about 30 minutes before serving.

Notes:

serves 10

An Apple A Day- Applesauce Cake

15 Oct 2009
An Apple A Day- Applesauce Cake

Another day, another apple. After all “an apple a day” is a pretty straightforward phrase.

Today’s apple comes in the form of a cake. An Applesauce Cake. Yesterday I made applesauce because I knew I needed it as an ingredient in this cake. Ordinary store-bought applesauce would not do for this special cake. Thinking ahead is what separates Sup! from a snail...

I know you have heard me say (write) that I am not much of a baker. Which is indeed a true statement. But I am learning to push my boundaries in this regard and baking a bit more (at the insistence of the Nicks at Imafoodblog and Macheesmo; you may even see bread here one day). But for now, my baking focus has been cakes. Simple, rustic cakes. Cakes that are neither too sweet, nor beyond my skill level. Towering layer cakes may be in my future, but let’s take that on in baby steps, shall we?

Sippity Sup Continues »
Tags: | 17 Comments

Applesauce Cake

applesauce cake
By jgreghenry Published October 14, 2009
Prep time: 90
Yield:1 ()

Ingredients:

  • 0 vegetable oil cooking spray
  • 12 T unsalted butter, room temperature, divided
  • 0.5 c firmly packed dark brown sugar
  • 0.25 c old-fashioned rolled oats
  • 2.5 t ground cinnamon
  • 1 t salt
  • 1 c chopped toasted walnuts
  • 2 c all-purpose flour
  • 1 t baking soda
  • 0.5 t freshly grated nutmeg
  • 0.5 t chinese 5 spice powder
  • 1 c granulated sugar
  • 0.5 c firmly packed light brown sugar
  • 4 large eggs
  • 2 c applesauce
  • 2 mcintosh apples, peeled, cored, and cut into 1/4-inch-thick wedges

Directions

Preheat oven to 350 degrees. Coat a 10-inch spring-form cake pan with cooking spray; set it aside. Make topping: Stir together 4 tablespoons butter, the dark brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in walnuts; set aside. Make batter: Sift flour, baking soda, nutmeg, 5 spice powder, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Add the flour in three additions mixing between each addition. Do not over mix. Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter. Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days.

Notes:

serves 10

An Apple A Day Won't Keep Sup! Away

14 Oct 2009
chunky 5 spice applesauce

“An apple a day…”

You know the rest of that phrase in the traditional sense. I know you do. But here at SippitySup that phrase means I have slipped into one of my moods and I plan to post an “Apple A Day” for an entire week.

That’s right, nothing but apple recipes for an entire week. It’s the perfect subject for a weeklong series too, because apples have become part of the culinary culture of these United States.

There are historical reasons why the apple is so popular here, especially in the northeastern parts of this country.

Pilgrims (yes of Thanksgiving fame) brought both seeds and cuttings to America. And though there is some discussion about the authenticity of a chap named Johnny Appleseed there is no denying that the tree has indeed found its way from “sea to shining sea".

Sippity Sup Continues »
Tags: | 16 Comments