Cranberry Walnut Upside Down Cake

I think this cake is great choice for people who don't like cranberry sauce, but still want cranberries represented in their holiday meal. Personally, I love cranberry sauce, so I won't be making this on Thanksgiving. Besides, by the time I make something pumpkiny, appley and possibly pecany, there just isn't room at the table (or in my stretchiest of waistbands) for anything else.

  

CRANBERRY WALNUT UPSIDE DOWN CAKE

Makes 8 servings

topping:

1/2 stick (1/4 cup) unsalted butter

3/4 cup packed light brown sugar

1 3/4 cups fresh or frozen cranberries (7 oz.—do not thaw if frozen)

3/4 cup coarsely chopped walnuts (3 oz.), toasted

cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2  teaspoon lemon zest

3/4 cup well-shaken buttermilk

lightly sweetened whipped cream for serving

1.      Make topping: Melt butter in a well-seasoned 10-inch cast-iron skillet over moderate heat; swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.

2.      Make cake batter: Put oven rack in middle position and preheat oven to 350° F.

3.      Whisk together flour, baking powder, baking soda, and salt; set aside.

4.      Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes.

5.      Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest.

6.      Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined (do not overmix).

7.      Bake cake: Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes.

8.      Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate.

9.      Cool completely on plate on rack, 1 hour. Can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature. Serve cake at room temperature with whipped cream.

barely adapted from Gourmet, November 2005

fresh cranberries (still in the bag)

melting the butter & brown sugar

cranberries and walnuts sprinkled on top

butter and sugar

adding egg

adding vanilla extract and lemon zest

adding flour

adding buttermilk

batter mixed

getting bubbly

spreading the batter on top

batter spread; ready to bake

baked

cranberry walnut upside down cake

I think I waited a few minutes too long when I unmolded
my cake (I have a feeling the top should be slightly wetter/drippier
when you remove the cake). So if you're easily distracted like
I am, set your timer.

extreme closeup

slicing

This cake is moist and the tart cranberries really
balance out the sweetness so it isn't over the top. The walnuts
add some nice crunch, in addition to the nutty flavor.

slice

.

Walnut & Dried Fruit Charoset

Unless you've been to a Passover seder, chances are you have no idea what charoset is (I've never seen it at the supermarket or on the menu at the diner). It's a sweet condiment eaten during the seder ceremony (and believe me, when you're an hour into a seder and waiting for dinner to start, it tastes like heaven on a matzo). I'm a big fan of the Ashkenazi charoset, usually made of walnuts and chopped apples. But I thought for a change, I would try a Sephardic version made with dried fruit instead. And I have to say, while it was really delicious, I did miss the apples a little. Maybe just because that's what I'm used to. Maybe next year I'll really go nuts and make a pistachio version. It might be nice to brighten up the seder plate with some green glop, instead of the usual brown glop.

WALNUT & DRIED FRUIT CHAROSET

Makes about 3 cups

The Passover meal typically includes charoset, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Charoset is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen.

1 1/3 cups (4 oz) walnuts, toasted and cooled

2/3 cup (6 oz) dried Mission figs, stems cut off

2/3 cup (6 oz) dried apricots

1/3 cup (4 oz) pitted dates

1/4 cup sweet red wine (such as Manischewitz Extra Heavy Malaga)

1/4 teaspoon cinnamon

1/4 teaspoon cayenne

1/8 teaspoon ground ginger

1.      Pulse walnuts in a food processor until finely chopped. Transfer to a medium-large bowl and set aside.

2.      Pulse together figs, apricots, and dates until finely chopped. Transfer to the bowl with the walnuts.

3.      Stir in the wine. Sprinkle spices evenly over mixture and stir until combined well. Can be made 3 days ahead and kept, covered, at room temperature.

from Gourmet, April 2003

walnuts

chopped walnuts

dried fruit

chopped dried fruit

chopped walnuts and dried fruit mixed together

adding the sickeningly sweet wine

adding cinnamon

all spices added

walnut & dried fruit charoset

charoset "sandwich" on matzo

.

Mock Chopped Liver

I realize this looks like cat food on a cracker, but really it's just fake chopped liver (when I put it that way, please pass the cat food). Actually, I'll go out on a limb here and say that this is better than Fancy Feast, which I'm relieved to report, I've never tasted. (Wow, I really know how to talk up a recipe.)

This one is for all those vegetarians & vegans out there who want to join in all the chopped liver fun during the Jewish holidays, but can't. Anyone? No one? Then I guess it's for those of you who are grossed out by the sheer idea of chopped liver, because, you know, it's liver. (Now I know you're out there.) Or maybe it's just for me because I'm not crazy about chopped liver, but I like this. Call it mushroom paté if that helps make it more appealing. Closing your eyes couldn't hurt either.

MOCK CHOPPED LIVER

Makes approx. 3 ½ cups

1 cup walnuts

2-3 tablespoons olive oil

1 large onion, minced

1 pound fresh mushrooms, wiped clean

2-3 pinches sea salt

1.      Preheat oven to 325˚ F.  Spread walnuts on a sheetpan and toast for about 10 minutes (or until golden brown).  Set aside to cool completely.

2.      Heat oil in large skillet and sauté onions, stirring occasionally, until golden brown (about 25 minutes).

3.      Grind walnuts finely in food processor, making sure to stop before it turns into nut butter.

4.      Mince mushrooms in food processor.

5.      Add mushrooms to onions in skillet and cook until they become soft and water is released.  Add ground walnuts and salt; cook 2-3 minutes.

6.      Optional: Blend mixture in food processor if you like an extra creamy texture.

7.      Refrigerate; serve cold with matzo or other crackers.

I got this recipe from a vegetarian Passover class I took with Jan Snyder at The Natural Gourmet Institute in 1997. There was no copyright on it. I tried to contact Jan Snyder to see if this recipe was originally hers, but I wasn't able to find her. So I'm not exactly sure who the actual author is. I hope she doesn't mind that I posted it (thanks Jan).

chopped onions

caramelized onions

toasted, cooled walnuts

finely chopped walnuts

chopping the mushrooms (I just break them up with
my fingers a little before I put them in the food processor)

finely chopped mushrooms

mushrooms and onions cooking

adding the walnuts

mock chopped liver

in a bowl (here kitty, kitty)

on a piece of matzo

.

Muhammara

I was looking for something vegetarian and a little different to bring to a party last year. I already had walnuts and roasted red peppers in mind when I happened upon a recipe for muhammara. When I saw one of the ingredients was pomegranate molasses, I knew I'd found my party dip. I had wanted to try pomegranate molasses for a while, so here was my golden opportunity (or more of a red actually).

Muhammara (pronounced moo-hahm-mer-ah) is a Middle Eastern roasted pepper dip (or spread). It's a little spicy, but of course you can make it to taste. It's soooo good. And pretty good for you (as party foods go).

MUHAMMARA

Yield: 2 cups

2-3 cloves garlic, peeled

1 12-ounce jar roasted red bell peppers, drained (or about 2 medium roasted red peppers)

1 cup walnuts

1/3 cup panko (Japanese breadcrumbs)

2 tablespoons extra virgin olive oil

1-2 tablespoons pomegranate molasses* or 2 teaspoons fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon dried red pepper flakes (or Aleppo pepper flakes or 1/4 tsp. cayenne pepper)

salt to taste

pita chips (preferably whole wheat) or vegetables for dipping

*Available online, in Middle Eastern stores or the International aisle of some supermarkets

Process garlic cloves until well minced.  Add remaining ingredients (except pita chips) and blend in processor until coarse puree forms. Transfer to bowl; serve with chips or vegetables.

adapted from Bon Appetit, November 2008

I think it takes all of 10 minutes to whip up a batch of this!

just waiting for the party to start

my bottle of pomegranate molasses (luckily they sell it at Wegmans)

If you can't find pomegranate molasses and don't want to order it online, you can make it yourself. I've never done it (because as you can see, I have a bottle at home). But I looked it up and found several recipes (including one from Alton Brown). The recipe below is a mixture of those recipes. If you try it, let me know how it turns out!

POMEGRANATE MOLASSES

(Yield: about 1 cup)

4 cups pomegranate juice (Pom brand is recommended)

1/2 cup sugar

3 tablespoons lemon juice

Combine pomegranate juice, sugar, and lemon juice in a heavy saucepan. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Reduce heat and simmer for about 70-80 minutes or until juice has reduced to about 1 cup and has the consistency of a thick syrup. Pour syrup into a glass jar and let cool completely. Can be stored in the refrigerator for up to 6 months.