Pumpkin Cake with Caramel Cream Cheese Frosting

Everyone has a "pumpkin freak" in their life.  You  know,  that person who waits all year for the Fall to roll around so they can gorge themselves on all things pumpkin.   Usually, the pumpkin-mania is fixated on the sweet variety and for that particular breed of Pumpkinophile, I offer up this sweet and spicy  Pumpkin Cake.  

I found this recipe in Food and Wine Magazine and tried it in honor of a friend's (and certified pumpkin freak's) birthday. It was a big hit with the birthday girl...I think you'll like it too!

Note: Before starting on the cake, you'll need to make the Caramel Cream Cheese Frosting (detailed in a separate blog) as it takes 6 hours to chill.

Here goes:

Ingredients:
2 cups All-purpose Flour
2 1/4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Ginger
3/4 tsp Baking Soda
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1 1/4 cups Light Brown Sugar
4 large Eggs
3/4 cup Vegetable Oil
15 oz can Pumpkin Puree
1/2 cup Whole Milk

1. Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

2. In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes.

3. Beat in the oil, then beat in the pumpkin puree.
 

4. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

5. Pour into waiting buttered/floured cake pans, smooth and tap to release any air bubbles.

6. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

7.  When cakes have cooled completely, use a sharp serated knife to slice off any rounded tops.  This will insure the layers stack firmly and will give your frosted cake a more finished look.  Its not necessary - but its a nice touch.

8. Line the edges of your cake plate with strips of parchment paper or wax paper (I was out, so I had to use foil), place a small dollop of frosting in the middle of the plate to act like glue, and then place your first layer on the cake plate.  Place about a cup of the Caramel Cream Cheese frosting on top and smooth evenly.

9. Carefully place the second layer on top of the first and frost the top and sides with remaining frosting.   Garnish as you wish...I used chopped walnuts for this occasion.   Carefully pull the parchment paper from under the layers and voila! 

Pumpkin Cake with Caramel Cream Cheese Frosting.  Enjoy!

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Caramel Cream Cheese Frosting

To top your Pumpkin Cake (recipe detailed in separate blog) you'll need to make this frosting at least 6 hours in advance.  

Ingredients:

1 cup Sugar

1/2 cup Water

1/2 Vanilla Bean, split with seeds scraped

1 1/2 stick (6 oz) Unsalted Butter, room temperature

2 Tbsp. Heavy Cream

1 lb Cream Cheese, cut into 2 inch cubes

1. In a medium saucepan, combine sugar, water, vanilla bean and seeds over high heat, stirring constantly until sugar dissolves.  Use a wet pastry brush to wash crystals back into the pan.  Reduce heat to moderate and continue cooking without stirring until sugar turns deep amber color. 

2. Remove from heat immediately, discard the vanilla bean and stir in the butter and cream. Don't worry if mixture seems to separate.

3. Transfer caramel to bowl of standing mixer and whisk on low speed until mixture begins to cool and caramel comes together.  (about 5 minutes)

4. While caramel is whisking, cut cream cheese into 2 inch cubes.

5. With the machine on, add cream cheese one cube at a time, beating well between additions, until silky.

 

6. Transfer to the finished frosting to a covered bowl and refrigerate until very firm, at least 6 hours.

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Tasting: Mira Bueno Sauvignon Blanc

This summery wine from Castillo, Spain is bright and citrusy and fantastic!

I went looking for a Vinho Verde to pair with my pasta w/ parsley, lemon and garlic but came home with this instead. It was a bargain at $9 and seemed a promising match for the fresh summery flavors in the pasta.

With a pale greenish yellow color, the wine presented a strong citrusy-pineapple fragrance with just a hint of vanilla in the background. The melon dominates as soon as it hits your palate and the wine seems to have an almost effervescent quality. The silky finish is a welcome surprise.

Overall, the Sauvignon Blanc matched wonderfully with the pasta...pulling the parsley and lemon to the front and taming the bite of the garlic. The effect was exactly what I'd hoped for when I chose this bottle.

The Mira Bueno is one of those wines that I want to try with everything and I instantly wondered how it would do with one of my favorite treats...Garlic and Onion Jam.

I was skeptical about this jam before I first tried it but found it surprisingly sweet with a hint of apple. It tastes amazing smeared on a baguette with a bit of Brie and a thin slice of Granny Smith. Without the cheese and fruit, I thought the jam went perfectly with the Mira Bueno. The acidity becomes a bit more prominant but at the same time, the emergent fullness of the apple flavor takes a swim in all that melon-y bright Sauvignon Blanc and makes you want even more!

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Quick summer pasta

Finely chop a handful of fresh parsley and one garlic clove. Add the zest of one lemon and about two tbsp toasted pine nuts. Toss with cooked pasta, about a half tablespoon butter and a squeeze of fresh lemon juice. Top with freshly grated parmesan cheese.

Try with a chilled glass of Vinho Verde or Sauvignon Blanc.

Enjoy!

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7 Rules for perfect pairing

I'm cruising through some back issues of Food & Wine magazine today, and came across this article from October 2007.

The rules seem simple enough but I'm sure I break all of them on a regular basis which is all the more reason to revisit them here.

Rule #1: Serve a dry Rose' with hors d'oeuvres.

F&W says:

Good Rose' combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d'oeuvres, from crudites to gougeres.

I don't think I've ever served a dry Rose' but I do aim to serve a lighter wine with hors d'oeuvres than I'm going to serve with dinner. Of course, I'm just as likely to load up with round after round of intense reds, because that's what I like. ; )

Rule #2: Serve an unoaked white with anything you can squeeze a lemon or lime on.

F&W says:

White wines such as Sauvignon Blanc, Albarino and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

I prefer unoaked whites, so this is a no-brainer for me. My favorite pairing was a Murphy-Goode Sauvignon Blanc "the Fume" with grilled skewers of Cilantro-Lime Shrimp and Pineapple. Bright, citrusy and perfectly summery!

Rule #3: Try low-alcohol wines with spicy foods.

F&W says:

Alcohol accentuates the oils that make spicy foods hot. So, when confronted with dishes like a fiery curried chicken or Thai stir fry, look for wines that are low in alcohol such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

This explains a lot.

Rule #4: Match rich red meats with tannic reds.

F&W says:

Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats - making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan seared sausages.

You had me at "luxurious meats".

Rule #5: With lighter meats, pair the wine with the sauce.

F&W says:

Often the chief protein in a dish -chicken or pork, say - isn't the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce: in each case, the sauce dictates the pairing choice.

I think the same rule can apply to side dishes. If your roasted chicken is sitting on a plate next to mashed potatoes and green beans, you can go for the Chardonnay. But if you've got some chili-roasted sweet potatoes and carmelized onion backing up your bird, you need to rock some Zinfandel or a Pinot Noir. At least, that's what I do.

Rule #6: Choose earthy wines with earthy foods.

F&W says:

Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgandy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms.

I can drink a Pinot with pretty much anything, so you don't need to sell me on this one. And don't get me started on mushrooms.

Rule # 7: For desserts, go with a lighter wine.

F&W says:

When pairing desserts and dessert wines, it's easy to overwhelm the taste buds with sweetness. Instead, choose a wine that's a touch lighter and less sweet than the dessert - for instance, an effervescent Moscato d'Asti with roasted pears.

Ok...confession time. I hate sweet wines. Put some gorgonzola on those pears and I've got all the excuse I need to keep drinking my Red with that dessert. Perhaps I'll take the advice and pick up a Moscato next time I'm at the wine store...

The take away:

I don't need any prodding to keep drinking the type of wines I'm already a fan of, but I am not too stubborn to try new things...so next time I'm at the wine store, I'll pick up a few of the bottles suggested here and let you know how it goes.

Sangiovese 2008 Terre di Chieti

An inexpensive Italian red is getting the once over tonight. Picked it up at Total Wine for all of $8...lets see how it holds up to some bold food pairings.

This is an inky purple wine with a strong fruit fragrance..."grapey!" was the impression I had when I first opened the bottle. An hour or so later, it emotes dark cherry and a near peppery finish (although that could be from the meal I'm matching it with). It has a luscious mouth feel, coating your whole palate. A bit of breathing time has served it well. Upon first opening it was a bit acidic and hit the back of the tonque with a tiny bite. Now it is much more luxurious, bombing the taste buds with fruitiness.

I've matched it with some hearty, but simple fare....blue cheese with baguette starter course and a classic caesar salad alongside grilled salt and pepper sirloin topped with balsamic mushrooms and onions.

STARTER COURSE

As I described above, the wine on its own is a bit of acidic with tart fruit flavors. Tasting the blue cheese, I can feel the Sangiovese moving higher in the palate, smoothing it out and giving greater depth to the overall taste. The fruit is still there, but it's darker as the strength of the cheese tamps down the acidity. This is a great pairing and I could easily munch my way through the whole block if I didn't have a main course to look forward to.

THE MAIN EVENT

The classic caesar consists of romaine, shaved parmesan, and fresh croutons coated in dressing made from anchovies, garlic, dijon, worcester, lemon juice, salt, pepper, egg yolk and olive oil. It's a simple salad with intense flavors which seem to be enhanced by this wine. The Sangiovese seems to pull the garlic and pepper right into your nose but not in an unpleasant way. The acid makes another appearance with this salad as the intense spicyness of the anchovy/garlic combination goads it out of hiding after the cheese course. The croutons do a great job of keeping these rowdy flavors in check however, and the overall experience of the pairing, while intense, is definitely compatible.

I've grilled a thin sirloin with a simple preparation of salt and pepper and topped it with red onion and button mushrooms sauteed in olive oil and balsamic vinegar. Again, the Sangiovese never met a peppercorn it didn't like, but the balsamic jumps in and grabs the fruit, making it impossible for the pepper to steal the show. The wine actually tastes dry with this pairing...a fascinating switch from the initial "fruit bomb" impression.

THE CONCLUSION

I love how each different food pairing brings a completely different experience with this wine. By itself, this Sangiovese was acidic and grapey, but once paired it showed itself to be a hearty and likeable Red. If you are not a fan of bold flavors or a spicy finish on a hearty Red, this may not be the wine for you. I am a fan of both and find myself lucky to have found this bargain wine to match with my dinner tonight.

RECIPE

The key to replicating this menu is the Caesar Salad. To serve 6, chop 2 heads of Romaine lettuce and toss with about 2.5 oz of shredded Parmeggiano Regiano cheese. Cube a 8-10 oz baguette and toss with 2 oz melted butter, 2 oz olive oil, and 2 tsp each kosher salt and fresh ground pepper and bake at 425 for ~10 minutes. In the meantime, make the dressing. Take 2 cloves of garlic, 4 anchovy filets and 2 tsp kosher salt and use two forks to grind into a paste.

Add a few grinds of fresh pepper, a tbsp each of dijon mustard and worcester sauce, the juice from half a lemon, one egg yolk, and about a quarter cup of olive oil and whisk til completely incorporated.

Toss dressing, Romaine, parmesan and croutons together and let sit about 15 minutes before serving. Drink with a delicious Red wine like the Sangiovese described above and enjoy!

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Farmer's Market Saturday

A beautiful late-summer day at the Charlotte Regional Farmer's Market. Here's just a sample of what I saw today...

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Sausage and Peppers

Stormy weather outside...makes me crave comfort food. When its not raining, you can make this on the grill, but tonight I'm cooking it up on top of the stove.

Start with a couple of tablespoons of olive oil in a large skillet. Thinly slice a good size onion and add to the pan.

Next comes the garlic...I added about 4 cloves tonight, but do what makes you happy.

Slice a couple of colored peppers...the more the merrier.

...and add them to the skillet, tossing well to coat with olive oil. A little salt and pepper is a good idea at this point.

Let the vegetables cook down for a few minutes until they start to soften and the onions are showing the first signs of carmelization. Then add the italian sausage. I went with sweet sausages tonight...picked them up from the butcher moments after they were made. Aren't they gorgeous?

Nestle the sausages in the pan, moving the veggies to the side so the meat is in direct contact with the pan.

Let this cook for a good 10-15 minutes, until the sausages start to brown on both sides and the veggies are very soft. Add 3-4 cups of crushed tomatoes, oregano and basil. I like to cut several small slits in each sausage at this point...it allows the sausage to flavor the pomodoro and the acidity from the tomato does great things to the meat. Cover and let cook for another 5 - 10 minutes.

By now, the sauce will have thickened and reduced, the peppers and onions are very soft and the sausages are cooked through and juicy. Time to eat!

You can serve it "straight up" with pretty much any side you like, lay it on pasta, or like I did tonight, make a sandwich. I had some rolls on hand, so I toasted one and then added some freshly grated parmesan for good measure. Delicious!