{"id":1904,"date":"2010-11-19T19:49:30","date_gmt":"2010-11-19T19:49:30","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1904"},"modified":"2010-11-19T19:49:30","modified_gmt":"2010-11-19T19:49:30","slug":"will-bake-for-food-bake-sale-and-food-drive-to-benefit-northwest-harvest","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1904","title":{"rendered":"Will Bake for Food: Bake Sale and Food Drive to Benefit Northwest Harvest"},"content":{"rendered":"

This Saturday (November 20th<\/sup>) from 10am \u2013 2pm<\/strong>, Will Bake for Food will gather over 60 passionate foodies for a great bake sale and food drive held at the University Congregational Church<\/a> in the U-District. Organized by Jenny Miller<\/a> and Jenny Richards<\/a> this fantastic event will help support Northwest Harvest<\/a>.<\/p>\n

I\u2019ve donated a fresh batch of my Unbelievable Apple Cakes <\/strong>(recipe follows) to help out. You can help out by either purchasing goods or baking, too! To find out more info, check out the Will Bake for Food website<\/a>.<\/p>\n

Thank you to all those who have helped out and make it out to Will Bake for Food tomorrow, especially to the fabulous organizers! \u2013 Bake up some fun!! Kathy<\/p>\n

Unbelievable Apple Cake with Cider Cr\u00e8me Anglaise and Cranberry Compote<\/strong>
\nCulinary historian and researcher Judy Amster gave me this recipe, touting its unique method and \u201cinteresting\u201d ingredients\u2014including Worcestershire! Quite simply, this is one of the best cakes I have ever made!<\/p>\n

Makes 1 cake, serving 8 to 10<\/p>\n

2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
\n2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
\n2 cups sugar
\n3 cups flour
\n2 teaspoons baking soda
\n1 teaspoon salt
\n2 teaspoons ground cinnamon
\n1 teaspoon ground allspice
\n1\/2 teaspoon ground nutmeg
\n1 cup canola oil
\n2 eggs, beaten
\n1 tablespoon Worcestershire
\n1 cup walnuts, coarsely chopped
\n1\/2 cup golden raisins
\n1\/2 cup dark raisins
\nCider Cr\u00e8me Anglaise (recipe follows)
\nCranberry Compote (recipe follows)<\/p>\n

Preheat an oven to 325\u00b0F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.<\/p>\n

Combine the apples and sugar in a large bowl. Let sit for 15 minutes.<\/p>\n

Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.<\/p>\n

Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.<\/p>\n

Bake for about 1 1\/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.<\/p>\n

To serve: Slice the cake into desired number of servings. Pool a little Cider Cr\u00e8me Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Cr\u00e8me Anglaise and Cranberry Compote at the table.<\/p>\n

Cider Cr\u00e8me Anglaise<\/strong><\/p>\n

Makes 2 cups<\/p>\n

4 large egg yolks
\n1\/4 cup sugar
\n1 cup half-and-half
\n3 tablespoons apple juice concentrate, undiluted<\/p>\n

In a small bowl, whisk together the egg yolks and sugar until well combined.<\/p>\n

In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)<\/p>\n

Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.<\/p>\n

Cranberry Compote<\/strong><\/p>\n

Makes 1 heaping cup<\/p>\n

1 1\/2 cups fresh or frozen cranberries
\n1\/4 teaspoon ground nutmeg
\n3\/4 cup sugar
\n1\/2 cup apple juice<\/p>\n

Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.<\/p>\n

Refrigerate until needed, up to 3 days.<\/p>\n

Chef’s Tips:<\/strong>
\nWhile cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!<\/p>\n

Recipe from Dishing with Kathy Casey<\/p>\n","protected":false},"excerpt":{"rendered":"

This Saturday (November 20th) from 10am \u2013 2pm, Will Bake for Food will gather over 60 passionate foodies for a great bake sale and food drive held at the University Congregational Church in the U-District. Organized by Jenny Miller and Jenny Richards this fantastic event will help support Northwest Harvest. I\u2019ve donated a fresh batch […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[695,1656,1970,1657,1570,1956,1454,1957,698,1456,1958,1971,521,1078,11856,1150,1608,1959,1529,1960,1961,1962,293,1963,703,11859,1972,466,662,1964,1965,1966,1967,1968,1969],"class_list":["post-1904","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-allspice","tag-apple-juice","tag-apple-juice-concentrate","tag-apples","tag-baking-soda","tag-braeburn","tag-canola-oil","tag-cider-creme-anglaise","tag-cinnamon","tag-cranberries","tag-cranberry-compote","tag-egg-yolks","tag-eggs","tag-flour","tag-foodie-news","tag-fresh","tag-frozen","tag-granny-smith-apples","tag-half-and-half","tag-jenny-miller","tag-jenny-richards","tag-jonathan","tag-kathy-casey","tag-northwest-harvest","tag-nutmeg","tag-recipes","tag-red-skinned","tag-salt","tag-sugar","tag-u-district","tag-unbelievable-apple-cake","tag-university-congregational-church","tag-will-bake-for-food","tag-winesap","tag-worcestershire"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1904"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1904\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}