New England Cranberry Duff

Yesterday we did our first ever Thanksgiving (yes, we Canadians celebrate Thanksgiving a month earlier than our neighbours down south, never really understood why…) dinner at home. Offner and I spent tons of time in the kitchen preparing enough food for an entire army (we were only 6!). We had three services: the appetizers (cheese, sausage, cold cuts, vegetables, foie gras, salads, etc.), the mains (chicken, roasted vegetables, Quenelles, quiche, mashed potatoes, cranberry sauce, etc.) and the desserts (fresh fruit, homemade apple pie and homemade New England Cranberry Duff). It was heavenly!

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I spent lot’s of time in the kitchen as a kid helping my mom make desserts for any kind of celebration or party she’d throw. Since I moved out almost eight years ago, I haven’t made too much dessert. Yesterday’s dinner was the perfect occasion to whip out my old dessert making skills and make a perfect fall creation. I usually always either invent recipes or add my own personal twist on recipes I already know but this time, I tried an all new recipe that I found on Martha Stewart’s website.

Last week I received cranberries with my Fresh City Farms basket so I wanted to make something with them. I found this New England Cranberry Duff cake that looked amazing on her site. It was an absolute hit! Not only does it not require many ingredients, it’s also super easy and quick to make. I decided to double to recipe to make the cake thicker. Not only is it great as a dessert but it’s also perfect for a snack or even breakfast!

Here’s the recipe taken directly from Martha’s website:

INGREDIENTS

  • 1/2 cup unsalted butter, (1 stick), softened
  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup pecans, toasted, coarsely chopped
  • 1/3 cup plus 1/2 cup sugar
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

DIRECTIONS

  1. STEP 1

    Preheat oven to 325 degrees. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.

  2. STEP 2

    Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour, and then salt. Pour in melted butter in a slow, steady stream, beating until smooth.

  3. STEP 3

    Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.

So happy with how it turned out! Yummy!! 🙂

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Concord Grape Spread

Last week we received our first Fresh City Farms local fruit and veggie bag. I challenged myself to use every single item they gave us, even if the bag contained some items I had never cooked with before.

One of these items was Concorde Grapes. I opted to try a grape spread to serve with cheese as an appetizer on the weekend. It’s super easy to make!

All you need is a big handful of grapes, rosemary, olive oil, sugar and salt.

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Rinse the grapes and then place them on a baking sheet. Drizzle 2 teaspoon of olive oil over the grapes. Add a pinch of sea salt and 1 teaspoon of rosemary on the grapes. Also add 1/2 a teaspoon of sugar over the grapes to cut the bitterness.

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Place grapes in the oven and cook at 400F for 15-20 minutes or until grapes burst. Once they’ve cooled off you can place them in a bowl.

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I opted to serve the grape spread with blue cheese on whole wheat toast but they can be served with burrata cheese, compté or any type of cheese you like. The strong taste of blue cheese fit perfectly with the sweetness of the grapes! It was a succulant appetizer to kick off a Saturday night meal. Hope you’ll enjoy 🙂

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