holiday celebrations

10 12 2008

I’ve been walking around with a silly little grin on my face since Friday when I handed in my last paper of the semester. I feel so freeeeeeeeeee! Nights and weekends are mine once again. And just in time for all the wonderful holiday preparations… like baking!

My holiday baking plans include lots of cranberries, which always evoke a festive mood for me. And how lucky are we, in the Ottawa area, to have a cranberry grower right in our backyard?!? There are so many good cranberry recipes, but my favourite is this simple recipe from Nigella Lawson

Cranberry Upside-Down Cake taken from How to Be a Domestic Goddess (one of my favourites!)

  • 50g + 125g unsalted butter
  • 150g + 125g sugar
  • 175g cranberries
  • 125g self-raising flour
  • pinch of salt
  • 1 tsp cinnamon
  • 2 large eggs
  • approx 1-2 Tbsp full-fat milk

Using a cast-iron frying pan or a tarte-tatin dish, melt 50g of butter over the stove-top. Add 150g of the sugar, stir, then empty the cranberries into the pan and coat them in the syrupy liquid. Turn the element off and set aside.

Preheat the oven to 350 degrees Fahrenheit. Put flour salt, cinnamon, 125 g of sugar, 125 g of butter and the eggs in a food processor. Pulse until the ingredients are combined. Add enough milk, pulsing briefly until the batter is a soft, dropping consistency (if this sounds sketchy to you, don’t worry, it will likely work no matter how you interpret this). Pour the batter over the cranberry mixture and transfer the pan to the oven.

Bake for about 30 minutes until golden. Remove from the oven and place a plate on top of the pan. CAREFULLY turn the pan and plate upside down and then lift the pan off. You’ll find a scrumptiously good dessert underneath.