Currant and Poppy Seed Loaf Cake

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Currant and Poppyseed Loaf Cake

A couple of weeks ago we were up in Annapolis again, for a doctor’s appointment. A long way to go to a docs appointment – yes. But, they don’t have all the fancy sonogram equipment here that they do there. Appointment went fine, in and out in 45 minutes. So, while we were up there I had to go visit all my favorite grocery stores! Trader Joe’s was first on the list, to stock up on necessities. But then we headed to Whole Foods, and it was there that I came across these gorgeous ruby red currants…which of course I couldn’t resist dropping into my cart, even though I wasn’t sure what I wanted to do with them.

To me, they are kind of reminiscent of cranberries – but more berry like. Soft and juicy, but yet very tart at the same time. You always see them as garnishes on gorgeous desserts this time of year, but I wanted to do something special with them on their own. So, when in doubt? Put it in a loaf cake!

A batter includes buttermilk to make it nice and moist, some poppy seeds for a little crunch, as well as some orange zest for a kick of flavor. The currants are folded in at the last minute, to preserve their integrity. Then it’s baked and topped with a simple glaze of confectioner’s sugar and fresh orange juice. The sweetness of the cake paired with the tartness of the currants was just perfect. It was absolutely delightful for dessert the other night, and even better with a cup of coffee for breakfast the next morning. Everyone in the house raved enjoyed it. If you can find fresh currants locally, I’d highly recommended giving this one a try. I know you guys will love it too!

Currant & Poppy seed Loaf Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 1/4 cup granulated sugar
1 orange, zested
1 tsp vanilla extract
1/2 tsp orange extract
2 eggs
3/4 cup buttermilk
1 Tbsp poppyseeds
1 cup fresh red currants

For the glaze:
1/2 cup confectioner’s sugar
1 Tbsp fresh orange juice

Preheat oven to 350 degrees. Butter a 9×5 loaf pan and set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the butter, sugar, and orange zest until light and fluffy, about 2 minutes. Reduce speed to low and add the vanilla and orange extracts, as well as the eggs. Mix until combined, scraping the bowl as necessary.

Add the flour mixture and buttermilk in 3 alternating batches, beginning and ending with the flour. Add the poppyseeds to the batter and mix until just combined. Carefully fold in the currants.

Bake for 50-60 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and cool on a cooling rack for 1 hour before removing from loaf pan.

To make the glaze whisk the confectioner’s sugar and orange juice in a small bowl. Drizzle over the warm cake before serving.

Source: adapted from Canelle et Vanille via Daisey’s World

Vegetable Beef & Barley Soup

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Vegetable Beef & Barley Soup

Gosh, it’s cold here. And I know our 10 degrees is nothing compared to some of my friends up north, who have been fairing in the negative temperatures this week. In this kind of weather, there’s nothing that’s better than a big pot of soup bubbling away on the stove.

Soups was one of the things I found hardest to “get right” in the kitchen when I was just learning how to cook. My mom made THE BEST vegetable beef soup, and for something that seemed so simple – the hell if I could ever get it right. I finally figured out I was being too fussy with it, it really does come down to simplicity. And time. Time is key too. Unlike chicken soups, beef soups don’t take all day. With the aid of a good store-bough beef stock (I personally love the Campbell’s brand found in the condensed soup aisle) a delicious, hearty, and filling soup can be on your dinner table in just a couple hours.

We usually reserve this meal for when I’ve cooked a roast of beef – either a big fancy prime rib roast, or a more affordable cut like an eye-of-the-round. In fact, I think we all might look forward to the second meal of soup than the first meal of roast beef! Well, I do at least. I can’t speak for the 3 other carnivores in my house. Did I tell you guys we found out Baby #3 is ANOTHER BOY?! It’s a good thing I love to cook, as I’m going to have quite a few bottomless pits to feed in a few years with three growing boys in the house! Big pots of soup will be my savior, and this one is my absolute favorite!

Don’t be afraid to play around with veggie combinations either. This is just usually what I have on hand in the pantry, and in the freezer – so I go with that. But I love to add chopped cabbage if I have that hanging around, or any other veggies that are hanging out in the fridge at the time. You can’t really go wrong with anything in here. I hope it becomes a favorite in your home too!

Vegetable Beef & Barley Soup

1 large onion, diced
3 carrots, peeled and sliced
3 stalks celery, diced
1 Tbsp olive oil
4 cups beef broth
12 cups water
1 (28 oz) can diced tomatoes
2 cups frozen corn kernels
2 cups frozen cut green beans
1 cup frozen green peas
1 cup frozen baby lima beans
5 cups leftover cooked beef roast (and bones if you have them), cut into small cubes
1 cup dried pearled barley
1 Tbsp kosher salt
1 tsp black pepper

In a large stockpot or dutch oven, heat oil over medium-high heat. Add the onion, carrots, and celery. Cook until starting to soften, about 5 minutes. Slowly add the beef broth, water, and tomatoes. Stir and bring to a boil.

Add the corn, green beans, peas, lima beans, cubed beef, salt, and pepper. Stir to combine, cover, and bring to a boil. When boiling, reduce heat to low and let simmer for about 1 hour – stirring occasionally.

Add barley to the soup, stir, and recover. Cook on low for an additional hour, longer is fine if time permits – stirring every now and again.

Season to taste with additional salt and pepper if desired before serving.

Creamy Feta Vinaigrette

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Creamy Feta Vinaigrette

How was everyone’s New Years? Ours was wonderful. We had a delicious prime rib dinner at home, let the boys stay up until midnight with us, and celebrated the ball dropping in Times Square with “party makers” as Andrew calls them. No wild parties and Jell-O shooters anymore, but that’s just not the folks that we are these days!

One of my resolutions is continue to make things from scratch, and to do-it-myself as much as possible. I’ve long been making my salad dressings at home, but one I hadn’t mastered yet was a creamy Greek-style dressing. I always served my Greek salads with a balsamic vinaigrette, but since becoming mildly addicted to Panera’s turkey sandwich and Greek salad this pregnancy – I knew I had to come up with a recipe for that style of dressing on my own.

I played around with it a bit, and this variation is what I settled on. It couldn’t be easier – a base of buttermilk, feta, and Greek yogurt. Threw in some red wine vinegar and fresh lemon juice for a little acidity, some fresh garlic and dried herbs to punch up the flavor, then added some olive oil and a bit of water to thin it out a bit and round out the flavors. It turned out wonderful, right on the money as to what I was aiming for.

I make a batch up, stick it in the fridge, and use it for our salads all week long. With a little additional olive oil, I think it would also make a wonderful marinade for chicken as well, to top the salad with if you wanted a more substantial meal. This one is definitely a keeper, and one that I’ll be making over and over again. Definitely a great recipe to start off the new year on the right foot!

Creamy Feta Vinaigrette

4 ounces feta cheese, crumbled
1/3 cup buttermilk
3/4 cup Greek yogurt
1/4 cup red wine vinegar
juice of 1 lemon
1/3 cup olive oil
3 Tbsp water
3 cloves garlic, very finely minced (I used a microplane)
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp dried dill

Combine feta and buttermilk in medium sized bowl. Mash up the feta a bit with a fork to combine with the buttermilk. Add the other ingredients and whisk well to combine.

Season to taste with additional salt and pepper if necessary. Store in an airtight container for up to one week in the refrigerator.

My Favorites of 2013

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Yesterday I shared with you the most popular posts from 2013 here on Tide & Thyme. Today I’m here to share my favorite recipes that were posted this year. Drum roll, please….

Ham & Cheese SlidersHot Ham & Cheese Sliders – these are without a doubt the recipe that I’ve made the most often this year. We have them for lunch or dinner at least once every couple weeks, which says alot in our house. They’re too easy to be so good! 

Cheerwine CakeCheerwine Cake – another easy favorite. The cake is moist and sweet, and the frosting – which is somewhere between a frosting and a glaze, is just unbeatable. This is the dessert I always turn to when I want something homemade, but don’t feel like spending a ton of time in the kitchen. Equally delicious when made with cola or root beer!

Chicken Tortilla SoupChicken Tortilla Soup – I find myself thinking about this soup on the regular. And, once I think about it, I have to make it. The flavors sing in perfect harmony with each other. It’s a meal that fills you up, without weighing you down. And as with most other soups, it’s even better the second day around!

Macadamia Key Lime PieMacadamia Key Lime Pie – This year I became a Field Editor for Taste of Home magazine, and this is one of the first recipes I tried from them. It’s dreamy, and it was all I could do not to eat the entire thing myself. In fact, I need to make another one soon – it’s been too long!

LumpiaLumpia – This was a favorite that an old family friend used to make, and I finally gave it a spin on my own this year. Having a family full of boys (with one more on the way!), they love meat – so to stuff a bunch of ground pork into a crispy wrapper and then fry it was sure to be a winner. A great football snack!

Shrimp and GritsShrimp & Grits – We had the opportunity to visit the beautiful city of Charleston, SC this spring. When I got home I couldn’t wait to give this dish a try in my own kitchen. This version is from the Lee Brothers. Shrimp cooked in a delicious tomato gravy, served over creamy grits. It doesn’t get much better than this!

Grapefruit CrushThe Grapefruit Crush – any form of citrus crushes are popular here on our Eastern Shore beaches, but the grapefruit rendition is most definitely my favorite. The ingredients are so simple, but they make for a cocktail that is so refreshing and delicious. They’re especially tasty when made with ruby red grapefruits, which happen to be in season right now!

Strawberry Pretzel SaladStrawberry Pretzel Salad – I’m really proud of myself for taking a classic barbecue staple, and making it even better by replacing the Cool Whip with homemade whipped cream. It still held up just as well, and I feel so much better knowing what’s inside. I’m already looking forward to summer to make this one again!

Chicken ChesapeakeChicken Chesapeake – this was definitely another year chock full of blue crabs for us, and this stuffed chicken breast was one of the favorite things I did with it. Chicken, crab meat, bacon, cheese – what’s not to adore?

Raspberry Truffle BrowniesRaspberry Truffle Brownies – these brownies taste even better than they look, which is really saying something. Rich brownies studded with fresh raspberries, and topped with a chocolate ganache frosting that contains more pureed fresh berries. Beautiful and absolutely delicious!

I can’t wait to see what the next year brings in my kitchen, and I really can’t thank you guys enough for spending the year with me here at Tide & Thyme. I hope that everyone has a very Happy New Year – and here’s to a wonderful 2014. Cheers!