“Richardson’s Canal House Inn is in a historic building on the Erie Canal, outside of Rochester, New York,” says Ellen Wagner of Pittsford, New York. ” All the food is great, but the apple raisin cake is especially good. It’s so moist and delicious—know gourmet readers would love it. Will you request the recipe from the pastry chef?”
Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.
Active time: 35 min Start to finish: 1 3/4 hr
Makes 12 to 16 servings.
INGREDIENTS
- 3cups all-purpose flour
- 1teaspoon baking soda
- 1/2teaspoon salt
- 1 1/2cups vegetable oil
- 3large eggs
- 1 1/2cups granulated sugar
- 1/2cup packed light brown sugar
- 1tablespoon cinnamon
- 1/2teaspoon freshly grated nutmeg
- 1tablespoon dark rum
- 1teaspoon vanilla
- 3cortland or empire apples, peeled and cut into1/4-inch dice
- 1/2cup raisins
-
DIRECTIONS Preheat oven to 350°F and butterand flour a 12-cup bundt pan,knocking out excess flour.
Sift together flour, baking soda,and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixtureuntil just combined. Fold in apples and raisins and spoon batter into pan.
Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.
Cool cake in pan on a rack
10 minutes, then turn out onto rackto cool completely.
Cooks’ note:
• Cake keeps in an airtight container at room temperature 5 days.
Active time: 15 min Start to finish: 45 min
Makes 8 servings.
INGREDIENTS
- 1medium onion, finely chopped
- 3garlic cloves, finely chopped
- 3tablespoons olive oil
- 4teaspoons curry powder
- 2cups long-grain white rice
- 3 1/4cups water
- 2teaspoons salt
DIRECTIONS Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
Makes 6 servings.
INGREDIENTS
- 2 1/4cups water
- 1cup long-grain brown rice (such as texmati)
- 2teaspoons coarse salt2tablespoons champagne vinegar or white wine vinegar
- 2teaspoons sugar
- 2tablespoons olive oil
- 1pound tomatoes, cut into 1/2-inch pieces
- 1cup (packed) fresh basil leaves, finely chopped
-
DIRECTIONS Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.
Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Draining the yogurt overnight makes this low-fat guacamole extra-creamy.
Makes about 1 1/2 cups.
INGREDIENTS
- 116-ounce container plain nonfat yogurt (scant 2 cups)1teaspoon ground cumin
- 1large avocado, peeled, halved, pitted, coarsely chopped
- 4tablespoons chopped fresh cilantro
- 2teaspoons minced jalapeño
- 1small garlic clove, minced
DIRECTIONS Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.
Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.
Doña Tomasa and other Oaxacans often thin their guacamole with water
to make a dipping sauce. Sometimes a little cream or milk is added as well.
Active time: 20 min Start to finish: 20 min
Makes about 2 cups.
INGREDIENTS
- 2ripe california avocados(1 lb total), quartered,pitted, and peeled
- 1/2cup chopped fresh cilantro
- 1/2cup minced white onion
- 1fresh serrano chile including seeds, minced
- 2teaspoons fresh lime juice,or to taste
- 1 1/2teaspoons kosher salt,or to taste
- 3/4to 1 cup cold water
DIRECTIONS Mash together all ingredients in a bowl with a fork until smooth, using enough water for desired consistency. For a smoother dip, puréei n a blender.
Cooks’ note:
• Guacamole can be made 1 hour ahead and chilled, its surface covered with plastic wrap.
