Friday, November 27, 2015

Sticky Cranberry Gingerbread


Melissa Clark's recipe in the New York Times for Sticky Cranberry Gingerbread is my new favorite for the holidays...I made it to take to Thanksgiving dinner, but will make it again for Christmas gatherings whenever I's not too sweet, tastes delicious and the fragrance throughout the house is amazing!



  • 2 cups/8 ounces/266 grams fresh or frozen cranberries
  • 1 cup/200 grams granulated sugar
  • 1 stick/4 ounces/113 grams unsalted butter
  • cup/133 grams dark brown sugar
  • ½ cup/120 milliliters whole milk
  • ½ cup/120 milliliters maple syrup
  • ¼ cup/60 milliliters molasses
  • 1 ½ cups/185 grams all-purpose flour
  • 1 tablespoon/5 grams ground ginger
  • ½ teaspoon/1 gram ground cinnamon
  • ½ teaspoon/3 grams baking powder
  • ½ teaspoon/3 grams kosher salt
  • ¼ teaspoon/1 gram baking soda
  • ¼ teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)


  1. Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
  2. In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
  3. In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
  4. In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
  5. Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Sunday, November 1, 2015

sunday in the kitchen

a quiet sunday in the kitchen...with a fire, pot of tea and stacks of cookbooks for inspiration...especially the new Donna Hay series...
top photo by Quentin Bacon, bottom photo by Jeff McNamara

Monday, October 26, 2015

fall entertaining: pumpkin soup time

still warm enough to enjoy a sunday afternoon outside with warm soup and cider...
photo by marili forastieri
photos by matthew mead

3 1/2 cups vegetable stock
1 cup whipping cream
30 oz. canned pumpkin puree
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
grated parmesan
chopped fresh cilantro
toasted pumpkin seeds or pine nuts
herb pan-fried croutons
Bring vegetable stock and whipping cream to boil in heavy medium pot.
Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
Reduce heat to medium, simmer until soup thickens slightly + flavors blend for 15minutes.
Season to taste with salt and pepper.
Ladle soup into bowls, garnish, serve.
photo by doug young

Sunday, October 11, 2015

simple + pretty

                                                                                                     photo by Gemma Comas

 I've followed Jane Potrykus' blog, Simple + Pretty, since the beginning... Jane was one of the earliest bloggers,  covering fashion and design with great style and simplicity. We seem to pin the same photos, love the same restaurants and shops in London, and enjoy the same books and design aesthetic.  I was thrilled when she asked me if she could interview me for the launch of my new book for her blog. Although we've only met and visited online, I hope we meet in person in one of our favorite places one of these days!
Hope you'll enjoy her interview:


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