Bundt Pan problem – redux.

Dear lord, I do understand that I have too many bundt pans, but when you are a real Southern baking woman, can that really be true? Or are you a real baker? In my head, that is a no. Never too many bundt pans and never too many recipes for pound cake either. This is one of my William-Sonoma Gold Touch Pans. They are just too amazing. The bake is great – not too dark and not too light. They say they are non-stick-ish, but I never trust that and spray with baking spray, especially to get in the corners and what nots of these pans.

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All my Williams  Sonoma bundt pans are from Nordic Wear – a made in America company that has been around for ages and a day – since 1946. This one is the heritage bundt pan based on the German design of the kugelhopf. To be honest, this is one of the simplest of the bundt pans that I have, but it is one of my favorites.  It still is rather architectural and looks good with a simple bit of confectioners’ sugar on it.

Hey – look at that – I spelled confectioners’ right the first time – slightly amazing.

German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes.  This recipe calls for waxy potatoes and my favorite are Yukon Gold. dd_1657

1 1/4 lbs Yukon Gold potatoes
4 slices of bacon, or more because it is bacon
1 1/4 cups chicken broth
2 Tbs white wine or cider vinegar
1 small onion, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp white pepper
2 Tbs canola oil
1 Tbs Dijon mustard
1/4 cup snipped chives
1/4 cup chopped parsley

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine canola oil, bacon fat, and mustard with warm potatoes. Pour broth vinegar mixture over potatoes. Toss to combine. Add in reserved bacon and chives and parsley.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.

 

50 years – this is my life

This past year (2016) I turned 50 and it is only slightly amazing how many other things turned 50 too.  Who knew? I am guessing this happens to other people, but it seemed there were a few significant things. Well, at least significant to me anyway.

Every year I know how old I will be because I am the same age at the Super Bowl. Thank you January or February – which ever month the Super Bowl falls into. This does not make lots of sense because the first super bowl was in 1967, but just wait to see what they are saying about the 2017 Super Bowl  – it will be number 51 – LI in Roman numerals. I keep telling the Boy that is how to know how old I am. It works. Though he does flatter me and make my age way less than it is – it is trick, I know. But it is nice nonetheless.

A couple of Christmas traditions were also first aired in 1966 – The Grinch – which I watch religiously for Max the Dog.

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Max – need I say more?

Then there is A Charlie Brown Christmas which I watch because this cartoon, along with the Grinch, had a real grasp on commercialism – in 1966. What does that tell you?

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I respect the tree. Snoopy, well …

Star Trek started in 1966. I only saw this show in reruns and even then was not interested. But hey we are talking about William Shattner after all. He is pretty cool – but you only learn to appreciate it when you are older – like me, crap. Ugh.

Apparently, Batman, the TV show, started in 1966 – another rerun for me. And honestly, not a great show, excepting when Ertha Kitt was on as Cat Woman – Loved that voice even as a kid. Shows that I have taste in even cheesy shows.

I guess the best thing about getting older means you are not dead. I will take older, thank you very much.

 

Salted White Chocolate Macadamia Nut Cookies

The Boy loves white chocolate chip macadamia nut cookies and I get that to a certain degree. This recipe intrigued me because of the flaky salt on top and, for me, that is always Maldon. This year is Maldon’s 135-year anniversary. To me that is just slightly, no, mostly,  amazing. But even better –  they have been harvesting salt in that area of England* since the Romans occupied the country. You just cannot beat that kind of history.dd_1781

When The Boy and I lived in England it was so strange to me to live somewhere where everything was pretty much older than everything in the United States. We lived in Coventry – in the Midlands, a lovely, if slightly industrial town, but there were some buildings in the City Centre that were medieval timber-framed houses and were beautiful and so close to the original St. Michael’s. The original St. Michael’s was destroyed during the Blitz of World War II, so they just left it that way. That was impressive and chilling at the same time. I would go shopping in the city centre and then just go hang out at the bombed out St. Michaels. I went into the new cathedral, but the part I liked best about the “new” version was the sculpture of Michael on the outside. It is pretty much just bad ass. But we all know Michael was the angel version of a total badass.dd_st-michael-devil-sculpture

How did this go from salt to Coventry and then to St. Michael? It got away from me. Just like the Doctor.

1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg
1 Tbs vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly-chopped macadamia nuts
1/2 cup white chocolate chips
Flaky sea salt – Maldon, my go to for flaky

Preheat oven to 350°F.

Over a piece of waxed paper, sift together flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. Add egg and vanilla, and mix until combined.

Add in the flour mixture until just combined. Stir in the chopped macadamia nuts and white chocolate chips by hand until combined.

Use a large cookie scoop or dishers as they are called, I used a #30 size. Place them on a parchment lined baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. This is pretty important. Also just add a few white chocolate chips on the top just to make it look nice.

Bake for 10-12 minutes until the edges are just set.  Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Source: Gimmesomeoven  – Amazingly creative name, yeah, really amazing.

* Maldon is a town on the Blackwater estuary in Essex, England. It is the seat of the Maldon District and starting point of the Chelmer and Blackwater Navigation. It is most renowned for Maldon Sea Salt which is produced in the area.