Food


This month’s theme for Bundt Bakers is BOOZY BUNDTS. Rum, Vodka, liqueurs, moonshine, anything that is boozy.

I think most of the time when one makes a boozy bundt it is with rum. Being from the south we tend to go more toward the comforting drinks like bourbon. Papa used to like a little shot of Southern Comfort in the afternoons. Dad was all in for Wild Turkey. Me, well, I don’t drink but I always kept something in the house for others. I was WELL prepared when Lauren of From Gate to Plate choose her flavor of the month. I just had to find the right cake. And what is more southern than Sweet Potatoes and Pecans?

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Fall is pecan season. And sweet potato season. Bourbon is always in season. I couldn’t think of a better way to celebrate fall than with this cake. And then add a Bourbon Syrup. Yes, please!

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Ingredients:

    3 tablespoons finely chopped pecans
    1 1/2 cups firmly packed brown sugar
    1/3 cup butter, softened
    2 eggs
    1 cup cooked sweet potatoes { 1 good sized one}
    1 teaspoon vanilla
    2 3/4 cups all purpose flour
    3/4 cup milk
    1/3 cup bourbon
    1 tablespoon baking powder
    1 teaspoon pumpkin pie spice
    3/4 teaspoon salt

Heat oven to 325°.
Butter a 10 or 12 cup Bundt” Pan. Sugar the pan well. Sugar puts a nice sweet crust on the cake. Sprinkle bottom and up sides of pan with the chopped pecans.
In a large mixing bowl, mix brown sugar, butter, and eggs until very light and fluffy. Add sweet potatoes {potato can be baked in the oven or in the microwave. You could use canned but they may be too sweet} and vanilla;
mix very well. Add all remaining ingredients; mix well.
Gently spoon into prepared pan.
Bake at 3250 for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on rack.

Bourbon Drizzle:

    1 cup sugar
    1/2 cup water
    1 tsp butter
    1/2 tsp vanilla
    2 Tbl bourbon

Bring sugar and water to a boil in a small saucepan. After 5 minutes add butter, vanilla, and bourbon. Cook until nice and syrupy. {If you over-cook it it will turn to concrete when cools on the cake!}

The bourbon taste is in the background and not very strong. The sweet potato flavor is the more pronounced. {Adapted from Bundt Classics}

It didn’t last long…..

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake

Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook

Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Over the last few years I have discovered and developed a taste for Balsamic vinegar. I love the sweet/tart taste of it. It adds a ton of flavor to just about any thing. Like the sauce that goes with this chicken breast.

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All you have to do is slice a large eggplant. Place it in a baking dish. Place a boneless chicken breast on top and then pour over a sauce of OO, tomatoes, capers, and balsamic. Oh, a little brown sugar and salt and pepper. It sounded delicious. But I didn’t really care for it. Sorry, Gaye.

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Maybe with a thinner breast – pounded maybe. The sauce was great! But check with Gaye, Sarah, and Chaya for their take on this chicken dish.

The recipe is from off the shelf on page 99. Or you can find it HERE.

I’m sorry! What month did you say this was? What? Already? Well, that year went fast. Now, don’t misunderstand 2014 is not over yet. In fact we still have (at this writing) 7 1/2 weeks left. But it is the last month for The Secret Recipe Club for 2014. Group C won’t post again until January 2015. 2015? Wait! What? Already?

The bright part of the month is finding and then posting (third Monday) new recipes from a new found foodie blog. And this month was just as much fun and just as hard as every other month since I joined SRC back in June 2011. Since that time I have never ever been able to find just one recipe for SRC so I end up making 4 or 5 and then posting about 2 or 3. With so many good dishes and so many great recipes how can I cook just one?

This month I cooked and baked with Lisa of Authentic Suburban Gourmet. Lisa has been blogging since January 2009. What I found on her site was a couple of ‘themes’ for her recipes:

    Friday Nite Bites – a collection of tasty and easy Appetizers;
    Weekly Inspirations“will consist of quotes that resonate with me to a section on my favorite food bloggers to career advise to Bay Area favorites to wineries and restaurants to simply interesting inspirations. I hope you enjoy seeing what inspires me and hopefully will inspire you.” with recipes.

And in addition to those themes – more lusciousness. Such as her

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Cheese cake is right up there with bread pudding in my dessert list. There is nothing better IMO than a good rich flavorful cheese cake. And this one is right up there. A decadent toffee flavored cake topped with a rich caramel sauce and pieces of almond/pecan toffee. **SWOON** I made it without the crust (she suggested gingersnaps but…), but next time I think a chocolate cookie crust would be great. And since I completely forgot to add toffee to my shopping list I was forced to make my own.

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Oh, the sacrifices we make!

After making THAT cheese cake I had to make something healthy and since it was chilly outside her

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    Winter Minestrone Soup

Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Yep! That’s what this was. Full of celery, onions, toma…. well, here is her recipe.

    Olive Oil
    4 ounces Pancetta, ½ inch dice {I used regular bacon}
    1 ½ C. Yellow Onion, diced
    2 C. Diced Carrots
    2 C. Dice Celery
    2 ½ C. Diced and peeled butternut squash {I have never thought to put this in soup and we have tons from the garden.}
    4 Cloves Garlic, minced
    2 teaspoon Fresh Thyme leaves, chopped
    26 ounce Canned or boxed chopped tomatoes
    6 to 8 C. Chicken stock
    1 Bay leaf
    Salt and pepper
    1 (15 ounce) can Cannellini beans, drained and rinsed {Nope – used crowder peas canned by an Aunt.}
    2 C. Cooked small pasta, such as Tubetti or mini shells
    8 to 10 ounces fresh baby spinach leaves
    ½ C. Dry white wine
    4 Tablespoons pesto
    1 parmesan rind
    Freshly grated parmesan cheese, for serving
    Browned chicken meat – altho Lisa didn’t call for this.

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, parmesan rind and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss. Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
I cannot describe how good this was. Hearty, filling, with some toasted whole grain bread. Perfect!!

And then I just had to try one of her Friday Nite Bites and the Pumpkin Empanadas caught my eye because I had just picked, peeled, baked, cubed a few small pumpkins.

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I make empanadas, or hand pies, quite often. With fruit. With meat. With left over stew, etc. But I had never made them with pumpkin. With an Indian twist by adding garam masala. One of my favorite spice blends. Instead of serving the empanadas with the Cilantro Mint Chutney I made a Spicy Pumpkin Butter by adding some cayenne to some Pumpkin Butter I had made earlier. I liked the sweet/hot flavor. I think these would be great made with butternut squash or sweet potatoes. And maybe just a smidgeon more garam masala.P1050251

So many recipes with lots of time to try so many more. You HAVE to visit Lisa at Authentic Suburban Gourmet. Thanks for some great recipes, Lisa.

Another quick and tasty recipe from Donna Hay for y’all this week. This time it is soup. And – FINALLY! – the weather is perfect for a light quick soup, well here in the deep south anyway. Where Gaye, Chaya, and Sarah are they are probably wishing for something cooling rather than warming.

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If you have onions, garlic, sweet potatoes, quinoa, spinach and chicken broth – or veggie broth – you can make this soup in under an hour and warm your family up.

I really wasn’t sure about this one. I love sweet potatoes but I am pretty traditional in how I cook them – baked, roasted, sauteed. But…ti was delicious. The sweetness of the potatoes mixed with the onions and garlic was just right. And the addition of the bacon (or speck)… do I really need to say any more? I didn’t think so!

Here is Donna’s Soup recipe.

Check with Gaye, Chaya – her choice this week, and Sarah for their soups.

Simple Quick. Healthy. Those three words describe this week’s dish from Donna Hay. My pick by the way.

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    red chillies
    onions
    garlic
    green beans
    bell pepper
    zucchini
    broccoli
    snow peas {I subbed in asparagus}

Chop them all up. Stir fry in a little oil. Throw in some soy sauce and sugar. Garnish with basil and cashews. And I added some five spice And it’s done. Like I said – quick, simple, healthy. And tasty!

The recipe is on page 70 of Donna’s Modern Classics: Book 1

Check with Gaye of Laws of the Kitchen, Chaya of Bizzy Bakes, and Sara of Simply Cooked for their stir-fry.

Yep, it’s that time of the month again. Potluck week for I Heart Cooking Clubs. I haven’t had a chance to try any of our new Chef’s, Diana Henry, dishes but I had made a Bittman recipe earlier. A tasty pasta dish with lots of bacon and asparagus.

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I found some asparagus on sale so I took advantage of it and brought home a couple of bunches. I know it won’t last long – we will eat it too quickly – so I had to make this dish before the Man came around!

    2 Tbsp olive oil
    4 ounces bacon, chopped
    1 1/2 lb asparagus, cut into 2 inch pieces
    8 ounces whole wheat pasta shells or ziti
    2 eggs
    1/4 cup Parmesan cheese (freshly grated)
    Pepper to taste

Cook your pasta according to package directions. {Bittman recommends WW pasta but I had some Rice and Quinoa pasta in the pantry from Trader Joes.}
Cook the oil and chopped bacon in a hot skillet over medium heat until has started to brown.
Add in the chopped asparagus and cook asparagus until softened but still crisp.
In a warmed bowl (I put mine in a hot oven and then turned the oven off while I was cooking the bacon mix.} beat the egg and then mix in the bacon and asparagus mix. Make sure to add the rendered fat from the bacon.
Mix the drained pasta with the egg mix. Add a little pasta water if needed. Add in the Parmesan cheese. Pepper to taste. Serve.


Just a note - if the bowl is too warm the egg will cook fine but stick to the bowl. I added a little pasta water as I was cooking the egg.
As usual Bittman was right on with this recipe. Very good.


You can find the recipe on page 219 in Bittman’s Food Matters Cookbook or HERE.


Check out with the other POTLUCKS were this month over at I Heart Cooking Clubs.

I am trying to figure out why this particular cooking group has existed for the last 3 years and I had never found it. I mean really! TEA TIME TREATS!! As much as I love Tea and Scones! Well, I have now and this is my first post for this group.

    Yes, I would like some tea, thank you!

The Challenge was VEGETABLES in a Tea Time Treats – either sweet or savory. This time of the year we are harvesting winter squash so it was perfect way to use some Butternut Squash in These Mini Butternut Squash and Cranberry Cakes.

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    2 1/2 cups AP flour
    1 cup WW flour
    2 tsp baking soda
    1 1/2 tsp cinnamon
    1 tsp ground allspice
    1 tsp nutmeg
    2 cups pureed butternut squash
    2 cups sugar and 1 cup Splenda {or 3 cups sugar}
    4 eggs
    1 cup unsweetened applesauce
    1 cup dried cranberries

You can use all AP flour, or use all sugar, or leave out the cranberries, or add in some nuts. It’s a very versatile recipe.


Preheat oven to 350 degrees.
Sift dry ingredients together in a bowl.
In a separate bowl combine sugar, eggs, butternut, and applesauce.
Add dry ingredients slowly to the wet and mix just until all the dry is ingredients.
Stir in cranberries.
Baking Times:

    Mini loaves and muffins – 20 to 25 minutes
    Large loaf – 1 hour

Yield: 2 full loaves or 8 mini loaves and 6 muffins.
After cakes/muffins have cooled drizzle with Cinnamon Glaze.

    1 cup (4 ounces) glazing or confectioners’ sugar
    1 – 1 1.2 tsp cinnamon
    1 teaspoon vanilla
    2 to 3 tablespoons heavy cream

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The mini loaves, sliced, are just right for a sweet tea with a good cuppa.

Tea Time Treats is hosted by Karen of Lavander and Lovage and Janie of The Hedge Combers This month the hostess is Karen so visit her Tea Time Page for all the wonderful Vegetable Tea Time Treats.

Tea Time Treats

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