Articles in Baking

Black cake. Credit: Ramin Ganeshram

It would arrive each year by the first week of December: a brown paper parcel from Tobago, where my father’s favorite niece lived. Inside was a used butter cookie tin, and inside that was a foil-wrapped cake that revealed itself to be dark as night.

The alcohol fumes that wafted off the cake as it was unwrapped were enough to make our young heads spin — and to preserve it for what was, in those days, a three-week journey by ship from Trinidad & Tobago to New York City. For weeks after the cake arrived, my brother Ramesh and I would scurry into the kitchen and pick at it when my father wasn’t looking.

This Caribbean holiday specialty, which is called Black Cake because of its signature color, Christmas Cake or simply “fruit cake,” is a fruit cake that will actually leave you hankering for more. Plummy, boozy and sweet but not sugary, Black Cake is best described as plum pudding that has gone to heaven.

This cake is so addictive that once you’ve tried it, seeking it come December is an obsession for some. I’ve been bribed with everything from hand-knit scarves, theater tickets, offers of baby-sitting, and even house-cleaning for one.

Black Cake inspired by an Irish Christmas recipe

Most common in English-Caribbean islands like Trinidad, Barbados and Grenada, its origins are in the Irish Christmas Cake, an equally worthy fruitcake cousin. Primarily consisting of raisins, prunes and currants, Black Cake contains only a small amount of the multi-hued candied peel that makes most fruit cakes less than appetizing. To add flavor and moisture, the fruits are soaked in a rum and cherry wine mixture for weeks.

For those of us who have a black-cake-making heritage, this fruit cake is serious business. Those who are really old school start soaking the fruits a full year ahead of time, although I have developed a “fast-soak” method, which means you can have your cake and eat it, too, all in time for the holiday season.

Every family has its own recipe with either a unique mixture of fruits, ratio of liquors or even combination of liquors. Lately, I’ve been using Manischewitz Cherry Wine because I find it has the same sweetness as Caribbean versions of cherry wine but with a lot more color and body.

If you hate fruitcake but love cakes that are densely rich, complex in flavor without being too sweet and ideal with a cup of tea, give Black Cake a try. You might find yourself breaking it out not just at Christmastime, but as we do — for weddings and special occasions of all sorts — because any excuse to eat this fruitcake will do.

This video gives a demonstration for making this cake, with the recipe below.

Black Cake

This recipe is adapted from “Sweet Hands: Island Cooking from Trinidad & Tobago” by Ramin Ganeshram. It features a “fast-soak” method that uses heat to start the maceration process for the dried fruits that make up the cake.

Ingredients

For the fruit mixture:

1 pound raisins

1 pound currants

1 pound prunes

1/2 pound candied cherries

1/4 pound mixed fruit peel

4 cups cherry brandy or cherry wine, divided

4 cups dark rum

1 cinnamon stick

2 star anise pods

1/2 vanilla bean

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/8 teaspoon ground allspice

1 cup dark brown sugar

2 sticks (1 cup) butter, softened

6 eggs

1/2 teaspoon mixed essence (available in Caribbean markets)

1 tablespoon burnt sugar syrup (see note)

For the basting:

1/4 cup dark rum

1/4 cup cherry brandy

2 tablespoons sherry

1 dash Angostura bitters

Directions

For the fruit mixture:

1. For the fruit mixture, mix together all the dried fruits then place half the mixture in a food processor along with 1/2 cup of the cherry brandy. Pulse until the mixture is a rough paste, then place it in a large, deep saucepan or stockpot. Pulse the remaining fruits with another 1/2 cup of cherry brandy to form a rough paste, then add that to the pot as well.

2. Pour the remaining cherry brandy and rum into the pot with the pureed fruit. Add the cinnamon stick and star anise pods. Split the vanilla bean, scrape out the seeds and add both the seeds and the bean to the pan.

3. Place the pan over medium-low heat and mix well until just under a boil. Stir often so it does not scorch on the bottom.

4. Remove the pan from heat, cover it and allow the mixture to sit for one or two hours or as long as overnight. Alternatively, place fruit and spices in an airtight gallon jar and store unrefrigerated in a cool, dark place for at least three weeks or as long as a year.

For the cake:

1. Preheat the oven to 250 F and grease two 8-by-3-inch cake pans, then set them aside.

2. Sift together the flour, baking powder, cinnamon, nutmeg and allspice.

3. Place the sugar and butter in a bowl and cream with an electric mixer until fluffy (about 4 minutes).

4. Add the eggs one at a time, beating well after each addition.

5. Add the mixed essence.

6. Using a slotted spoon, remove 3 cups of the fruit from its storage jar and beat well into the butter mixture.

7. Add the flour mixture 1/2 cup at a time, beating well after each addition, then add the burnt sugar syrup and mix well.

8. Divide the batter evenly between the prepared pans and bake for 90 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove cakes from the oven and cool in their pans for 20 minutes.

9. Combine the rum, brand, sherry and bitters for basting and brush evenly over the cakes. Allow the cakes to cool completely, then remove them from the pans and wrap tightly in plastic wrap or in a zip-top bag.

10. Store in a cool, dry place for at least three days before eating. The recipe makes two cakes, which can be refrigerated for up to three months. If doing so, re-baste with the rum mixture once a week.

Note: Burnt sugar syrup or “browning” is found in Caribbean markets or online. You can also make it by combining 2 tablespoons of dark brown sugar and 1 tablespoon of water in a dry frying pan over medium-low heat. Heat slowly, stirring the sugar until it starts to caramelize. Continue stirring until the sugar syrup turns very dark brown or almost black. Add to batter as called for in a recipe.

Main photo: Black Cake is often simply called “fruit cake” or Christmas Cake in the English-speaking Caribbean. Credit: Ramin Ganeshram

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The atavistic impulse to make mince pies is strong in British homes. Credit: Clarissa Hyman

“Mince around the World” is probably one of the worst names ever for a cookbook, yet it was discussed in all seriousness by an editor of my acquaintance a few years ago. For non-British readers, let me explain: Mince is what you folks the other side of the pond call “ground.” Not that “Grind around the World” would be much better.

Christmas mince pies would, of course, would be a feature in such a volume, although the beef that was once an essential component of the pastry has long been jettisoned from the ingredients list. In Britain, “mince” means ground meat, and “mincemeat” refers to dried fruit, nuts, candied peel, sugar, spices, suet and brandy or rum, chopped into a mixture that is used as a filling for small, round covered pies.

The latter word did originally mean finely shredded beef — indeed they commonly “made mincemeat” of unlucky knaves back in the 17th century — and it was general practice from the Middle Ages onward to add spice and fruit to meat. In her brilliantly researched “Great British Bakes,” Mary-Anne Boermans notes that Esther Copley in 1838 included five different recipes for mincemeat in her cookbook, the main ingredients being beef, tripe, neat’s tongue, eggs and oranges.

The meat content gradually died out over the centuries, especially with the advent of refrigeration, which took away the need to preserve meat by other means. The tradition survived longest in the sheep-rearing districts of northern England, where lamb or mutton was preferred to beef. The last vestige is the use of beef suet, although today’s mincemeat is increasingly vegetarian-friendly. Not that this is entirely new either — Hannah Glasse (1747) gives a recipe for Lenten mincemeat that has neither sugar nor suet, although it does include hard-boiled eggs.

Christmas tradition of mince pies

The atavistic impulse to make mince pies is still strong in British homes from the first rendition of “White Christmas” until you break your January diet. In 1662, Samuel Pepys celebrated “Twelfth Night with a dish of 18 “mince pies” (aka “Christmas pies”).

It is still common practice to have a standby tin of pies ready to offer passing mailmen, window cleaners and garbage disposal executives. In Yorkshire, they used to say if you didn’t accept a mince pie when offered, you risked a run of bad luck. There was also an old country belief there that the original mincemeat consisted of 13 ingredients representing the 12 apostles and Christ himself. Another old Yorkshire tradition, quoted in “The Oxford Companion to Food,” was that it is incorrect to eat mince pies before Christmas, but to eat one in a different house if possible on each of the 12 days of the season of Christmas — in order to bring 12 happy months.

Alas, I have to break it to you that unless you have been frightfully well-organized and have remembered to make your mincemeat far enough in advance for the flavor to mature, it is now too late for homemade. Still, there are good ready-made brands in the shops — but hurry, because you won’t be the only one who has just thought about it. Likewise with the pastry. There are various schools of thought as to whether this should be shortcrust, puff or flaky. The choice is yours, as is the decision whether to make your own or use ready-rolled.

For many families, Christmas simply isn’t Christmas without a plate of mince pies on hand. Even if you hate them or no one ever eats them, you’ve simply got to have them. It’s the law. Santa says so.

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Mincemeat refers to a mixture of dried fruit, nuts, candied peel, sugar, spices, suet and brandy or rum. Credit: Clarissa Hyman

Classic Mince Pies

When using ready-made mincemeat, you can always perk it up with a splash of rum or brandy and/or some extra citrus zest. This recipe is based on one by Annie Bell in her triple-tested “Baking Bible.”

Prep time: 1 hour, 30 minutes

Cook time: 30 minutes

Total time: 2 hours

Yield: About 24 servings

Ingredients

3 1/2 cups all-purpose flour

1/2 cup butter, chilled and diced

1/2 cup lard, chilled and diced

1 cup sifted confectioners’ sugar

1 egg yolk

A little milk

Superfine sugar, for dusting

About 2 cups mincemeat

Directions

1. Briefly process the flour, butter and lard so it becomes crumb-like.

2. Add the confectioners’ sugar and pulse again.

3. Add the egg yolk and enough milk to bring the dough together in a ball.

4. Wrap in plastic wrap and chill for at least one hour.

5. Preheat the oven to about 375 F (190 C).

6. Grease two 12-hole shallow tart tins (or use nonstick).

7. Thinly roll out two-thirds of the pastry on a lightly floured work surface. Use a 3-inch fluted pastry cutter to cut circles. Place in the trays and fill with a generous spoonful of mincemeat.

8. Roll out the trimmings and remaining pastry and cut circles with a 2 ½-inch fluted cutter. Brush the rim of the pies lightly with milk, lay the lids on the tops and gently press the edges together.

9. Dust with the superfine sugar and bake for 15 to 20 minutes. Keep an eye on them so they don’t go much beyond the pale gold stage or the rims will start to harden and burn.

Tip: They can be stored in an airtight container for up to a week. They can also be frozen.

Main photo: The atavistic impulse to make mince pies is strong in British homes. Credit: Clarissa Hyman

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In Kolkata, formerly known as Calcutta, families of all religious backgrounds embrace Christmas traditions, including a far more moist and softer version of fruitcake than the traditional kind found in the United States. Credit: Rinku Bhattacharya

In India, December comes with the spirit of Christmas throughout the country, and, in Kolkata in eastern India, the city finds ways to regale in its deep-rooted colonial past.

Streets are decorated with rows of illuminated garlands and stars as the malls begin to make commercial hay. As a young girl — one raised Hindu while attending Catholic school — December festivals meant year-end concerts, carols and Christmas cards. And, my father’s own childhood tradition of a winter fruitcake.

I loved the simplicity of our small Christmas tree.While in most cases, the Christmas trees were faux, festivities were warm and very real.

There is something magical about walking through historic old churches, most notably the Basilica of the Holy Rosary in Bandel or St. Paul’s Cathedral to see worshipers — both Christian and otherwise — gathering to celebrate.

My first Christmas in the United States was two decades ago on a lonely college campus. When I declined my aunt’s generous invitation to join them for Christmas, I had no idea that the entire small college campus would be emptied out with little sign of life.

A query that made me question myself

Finally, I did encounter someone, who asked me if I celebrated the holiday. This came to me as a very curious question. I nodded and then pondered my answer, unsure whether it was correct. Our household did not observe the holiday religiously, although my parochial schooling had made me quite familiar with the religious aspects of the festivities.

Christmas, to me, was about the spirit of giving and cheer. It was about cookies and tinsel. So, how could I not celebrate the holiday?

I had grown up in the colonially influenced, secular and fairly cosmopolitan city of Kolkata, where most holidays are celebrated. But, until asked, it had not occurred to me that there were strings attached to celebrating Christmas. A visit to Park Street in the heart of Kolkata would prove otherwise.

Christmas season décor outside of St. Paul's Cathedral in Kolkata en Eastern India. Credit: Rinku Bhattacharya

Christmas season décor outside of St. Paul’s Cathedral in Kolkata en Eastern India. Credit: Rinku Bhattacharya

Last year, I visited the historical St Paul’s Cathedral and in the spirit of Christmases that I remembered, there were worshipers of all kinds offering homage to Baby Jesus. And there is always room for celebration in this food-obsessed city.

This is probably why it is easier for us to make our annual visit to India during Christmas. I find it so much easier to celebrate and be a part of a holiday where there are not religious obligations on our part. Mostly, it is about being a part of the festive atmosphere, which is still not completely commercialized, and where people still feel comfortable actually wishing each other Merry Christmas without anyone feeling offended.

Christmas also brings to mind the lines of a Bengali Christmas carol, something my grandmother taught me as a child, without any fuss or fanfare. In today’s politically correct world, I realize how simply my family had instilled the spirit of equality and religious acceptance in me.

Helping to carry on my father’s fruitcake tradition

We had our Christmas traditions. Nothing formal or locked in stone, except for our traditional family fruitcake that I first created for my father years ago, mostly because I wanted to ensure there was a homemade version of his family winter cake – a tradition for him.

All around the city, bakery shelves were filled with moist and dark brown fruitcakes, something my grandmother liked to call Plum Cake, possibly a throwback to the English plum puddings. These fruitcakes did not have any of the negative connotations commonly associated with fruitcakes in the United States. They were moist, soft and delightfully balanced – not even remotely related to their hardened cousins.

My father’s fruitcake tradition harked back to his childhood. As a boy growing up in a fairly conventional Brahman family, the other Christmas traditions eluded him. However, he remembered his father always coming home on Christmas Eve with a handful of goodies and three or four of those delight golden-brown plum cakes.

For my father, it was never Christmas without them.

Over the years, I finally settled for a fruitcake recipe that is featured in the Bengali Five Spice chronicles. It is a close cousin of the varieties that Dad spoke of, obtained from a friend’s Anglo-Indian family. The fruitcake has become my Christmas traditions.

A recipe that is now being savored by the second generation of fruitcake lovers might be just what your Christmas table desires. With notes of rum and dense molasses, it is rich and moist and perfect for any occasion. If you are persuaded to give this cake a try, start by soaking your fruit right now, so that you have them plump and flavorful in time for Christmas baking.

My personal tradition is to savor pieces of this fruitcake with tea, especially on the last remaining weeks of the year as I send out my holiday cards and pack for our annual visit to India.

Anglo-Indian Fruitcake

(adapted from “The Bengali Five Spice Chronicles”)

Prep time: 20 minutes (plus a week to a month for soaking the fruit)

Cook time: 45 minutes

Yield: 10 servings

I shy away from calling this recipe “plum cake.” That dark moist fruit cake is a Christmas regular in the multiple cake shops that dot Kolkata. This recipe is close, but something about it falls just a little short of the taste I remember, possibly because nostalgia cannot be bottled and infused in a cake batter to complete the flavors as the mind recalls them.

Ingredients

1 cup of large mixed raisins

1/2 cup chopped, candied citrus peel

1/4 cup chopped cherries or cranberries

1/2 cups of rum

2 cups all-purpose white flour

1/4 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, softened

3/4 cup loosely packed light brown sugar

1/4 cup granulated sugar

1/4 cup robust molasses

4 eggs, well-beaten

1 teaspoon baking powder

3/4 cup milk

1 teaspoon vanilla extract

1/2 cup shredded coconut

Directions

1. Place all the fruits in a non-reactive bowl. Add the rum and cover and set aside for at least a week, or, for best flavor, for a month.

2. Grease an 8-inch to 10-inch loaf pan and pre-heat the oven to 350 F.

3. Drain the fruit when you are ready to use and reserve the soaking liquor, if any.

4. Sift together the flour and salt. Sprinkle about a ¼ cup of the flour mixture over the drained fruit and toss to coat.

5. Cream together the butter, brown sugar, and granulated sugar. Stir in the molasses. Add the beaten eggs to the mixture and beat to combine.

6. Add the baking powder to the remaining flour mixture and add to the batter in batches, alternating with the milk, and beat until well combined.

7. Beat in the vanilla and almond extracts. Stir in the shredded coconut. Stir in the floured fruit. Pour batter into prepared pan.

8. Bake the cake for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Cool slightly.

9. Invert the cake onto a plate and pour the reserved soaking liquor over it. Allow it to sit to absorb the liquor. This cake can be served warm or alternately wrapped and stored and served when needed.

Main photo: In Kolkata, formerly known as Calcutta, families of all religious backgrounds embrace Christmas traditions, including a far more moist and softer version of fruitcake than the traditional kind found in the United States. Credit: Rinku Bhattacharya

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A holiday fruitcake. Credit: Shutterstock/Hurst Photo

Like many people, I thought fruitcakes — like Twinkies — came wrapped and packaged and were the kind of food that goes into the fallout shelter with you. It never occurred to me that real people made fruitcakes and consumed them in real time.

My mother had a stack of untouched fruitcakes in tins from long-gone retailers like S.S. Pierce. I found a few in the cupboard last month as I was cleaning out her house. Still virginal, and probably still safe to eat in the case of a nuclear attack.

Then I married into my husband’s Irish family.

Family’s fruitcake recipe holds dear memories

Michael comes from a long line of professional bakers who make fruitcakes for holiday giving with their own little floury hands. (Family lore is that his grandfather actually was the inventor of Marshmallow Fluff and was robbed of the glory.)

Grandfather Hynes’ fruitcake recipe for 40 loaves was part of the bounty of our marriage. We had our friend the pastry chef adapt the recipe for our wedding cake, doing the math to make it come out as three-tiered edible greatness. Everyone went home with a healthy chunk. My mother kept one whole layer of the cake for herself in her fridge, and for the next 10 years she had a slice of it for dinner with a healthy shot of Maker’s Mark.

Weddings were just fine, I learned, but the real fruitcake moment was Christmas. According to my sister-in-law Maryellen, making Grandfather Hynes’ fruitcakes was the most special and sacred childhood holiday ritual in their Worcester, Mass., household.

Every year, the children and their father would grate, mix and steep the fruit, then bake and wrap dozens of cakes to give to family and friends and other fruitcake-poor households. And the weekend to do it was the weekend immediately after Thanksgiving. Fruitcakes, Maryellen explained to me, “need time for the fruitcake to mature.”

So she came up to our house for Thanksgiving with a plan to use the rest of the weekend to re-create the treasured memory of fruitcakes past with her brother. She had it all planned. (She is a very organized person). The two would bond over their reminiscences and perhaps a healthy shot or two of Jamesons.

She went to the store and bought 48 small stainless loaf pans along with several bottles of spirits, sacks of aromatic spices, flour, and sugar, bags and bags of dried fruit and nuts, and two enormous cans of Crisco. I was surprised Crisco was even still available – and shocked to see that the label proclaimed it both “Transfats Free” and Kosher. Who knew? She needed to buy a lot since this was going to be an annual tradition in my house, I was informed. I vetoed the Crisco and opted for butter.

I had some problems with this idea. Specifically, that weekend we were doing a big neighborhood Sunday brunch to celebrate my daughter’s recent engagement. Industrial-scale fruitcake making tends to take over the kitchen for a number of days and makes putting together an elegant brunch for 30 a bit of a challenge. Secondly, her brother (my husband, remember) had absolutely no interest in the project. He’d long ago moved on from baking to tinkering with robots and software. And my daughters just thought it was plain weird. That left me as the designated helper, and a tad grumpy about the whole enterprise.

We got out my bathtub-scaled mixing bowls and began to mix the batter. We began with our spatulas and spoons, but by the end we were up to our elbows in the batter. Fruitcake batter is a turgid proposition and as a result a very good upper-arm workout.

By early Sunday morning, the batter was ready. The kitchen began to smell like a pub. We were a little woozy just from the waft of the alcohol, but I assumed that was a bonus. Maybe we’d been just a little overgenerous with the Jameson’s?

Once all the tins were filled to perfection, we loaded them in neat rows in my heavy duty, professional-quality Viking range. The kind with the door that closes so firmly it takes two hands to open. I cleaned up the kitchen and went in to glare at my husband sitting in front of his computer.

Suddenly, a huge boom! Kids rolling out of bed. Windows rattling. A terrorist attack? A plane falling out of the sky? Should we call 911? I ran into the kitchen — the direction of the bomb. What I saw was the doors blown open on my two ovens and the kitchen window with a spider web of cracks and a sweet mist of spirits. The fruitcakes were still innocently baking in their tiny tins. The Jameson’s and port had evaporated with a bang. I closed the oven doors, took an extra nip of Jameson’s for my nerves and decided never again.

But the fruitcakes were delicious. And every single person who received one raved about it as the first and only fruitcake they’d ever eaten and enjoyed. And we still have the tins, right? And so here we are again, making the fruitcakes, and I share Grandfather Hynes’ special Irish fruitcake recipe with you all.

Grandfather Hynes’ Fruitcake

You can use this recipe to make 40 loaves by scaling up the ingredients by 10. You’ll need a lot more whiskey!

Yield: Makes 1 (4-pound) cake or four loaves

Ingredients

2 pounds dried fruit (currants, some dark raisins and some candied citron)

1 bottle or more of good quality port, Irish whiskey etc. You’ll need enough to cover the currants and raisins as they soak overnight

8 ounces (1/2 pound by weight) white sugar

Approximately 8 eggs (1/2 pound by weight)

1/2 pound butter (If Crisco speaks to you, go with it!)

2 tablespoons grated nutmeg (It’s best if grated fresh.)

1 tablespoon salt

1/2 tablespoon ground mace

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

8 ounces (1/2 pound by weight) all-purpose flour

1/2 teaspoon baking soda

1/2 pound candied cherries

Directions

1. Preheat oven to 250 F.

2. Let the dried currants, raisin and citron steep overnight in the port or whiskey.

3. Cream the sugar, eggs and butter (or shortening).

4. Add the salt, nutmeg, mace, cinnamon and cloves and mix well.

5. Add the flour and baking soda and mix well.

6. Add the steeped dry fruits and mix until well incorporated.

7. Pour the batter into greased pans.

8. Place the cherries in the loaf pans by hand. Bury a row of cherries, evenly spaced, in the batter so each slice has a cherry for color and flavor.

9. Bake for 2 hours, checking for doneness by inserting a toothpick into the center.

10. Cool the fruitcakes in pans placed on a rack.

Note: Tipple on any remaining whiskey — especially if its Jameson’s. It will make the fruitcake much more delicious.

Main photo: A holiday fruitcake. Credit: Shutterstock/Hurst Photo

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Main photo: Beet Chocolate Cake. Credit: Lynne Curry

I never thought of myself as a beet fanatic. Sure, I like this versatile root vegetable well enough, but only recently realized that beets are pivotal to the menu at my restaurant, the Lostine Tavern — roasted, raw, pickled and puréed. Along with two types of pickled beets, we feature beetroot on a hugely popular open-faced sandwich, grated beet in our tossed salad and a riveting beet panzanella salad. But the best-selling item of all is the chocolate beet cake.

That’s right: This cake contains beets. A curious item for a tavern in the heart of Oregon’s cattle country, but that’s how good this is.

It’s become so popular, some customers ask for it before they order their meal while others request it for birthday cakes. So tasty and moist, it has caused more than one avowed beet hater to eat his words.

An irresistible tower of three-tiered chocolate layer cake with fluffy dark chocolate frosting, this cake is a scene-stealer and a crowd-pleaser that belongs on any holiday table. The fact that it’s a veggie cake is both a nutritional plus and a conversation piece.

Why beets?

True enough, beets are a root vegetable, but using them in desserts is not as crazy as it sounds.

Beets have the highest concentration of sucrose among all vegetables. They are, after all, the source for granulated sugar.

Just like using carrot cake or pumpkin quick bread, beets are moisture insurance in cake baking. Fully cooked in simmering water and then pureed, the beets stealthily mingle with the cocoa powder, sugar and oil in the batter. Dark red beets tinge the color of the batter a shade toward red velvet cake. For anyone to know there are beets in this cake, you’ll have to tell them. Then, delight in their surprise.

Good desserts

Some may be happy to know that beets are a unique source of phytonutrients with strong antioxidant and anti-inflammatory benefits. I just love knowing I’m getting another dose of veggies into my kids’ dessert.

The earthy sweetness of the beets heightens the flavors of the chocolate, rendering a cake that is none too sweet. I use this recipe for everything from birthday cupcakes to everyday snack cakes. It mixes in a single bowl and makes either three 8-inch round layers, two 9-by-13-inch sheet cakes or a lot of cupcakes.

The cake layers form a great base for embellishment with layers of cherry preserves and whipped cream, a light snow of powdered sugar or a scoop of vanilla ice cream with chocolate sauce.

For the holidays, however, I take this cake to the hilt, slathering chocolate cream cheese frosting between three cake layers for a table centerpiece that is sure to capture everyone’s attention.

Beet Chocolate Cake

Prep time: 15 minutes

Cook time: 20 to 25 minutes

Total time: 35 to 40 minutes

Yield: 8 to 10 servings

Ingredients

2 1/2 cups puréed cooked beets
6 eggs, beaten
3/4 cup good-quality cocoa powder
1 teaspoon vanilla
2 1/2 cups vegetable oil
3 3/4 cups granulated sugar
3 3/4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt

Directions

1. Preheat the oven to 350 F.

2. Oil three 8-inch-round cake pans and line them with parchment paper.

3. In a small mixing bowl, beat the beets and eggs. Combine the cocoa powder, vanilla and oil in a large measuring cup.

4. In a large mixing bowl, whisk the sugar, flour, baking soda and salt until combined. Add the cocoa powder mixture to the flour and stir with a rubber spatula until well combined. Add the beet mixture and stir just until combined.

5. Pour the batter into the prepared pans. Bake until the sides of the cake pull away from the pan and a wooden skewer slid into the cake’s center comes out clean, 20 to 25 minutes.

6. Cool the cakes for 10 minutes and tip them out of the pans onto wire racks to cool completely.

Dark Chocolate Cream Cheese Frosting

Prep time: 10 minutes

Ingredients
6 ounces bittersweet chocolate
3 sticks unsalted butter (12 ounces), room temperature
12 ounces cream cheese, room temperature
1 tablespoon vanilla
3 cups sifted confectioner’s sugar

1. Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and set aside to cool to room temperature.

2. In a stand mixer, use the whisk attachment to beat the butter and cream cheese until perfectly smooth. Add the vanilla and scrape down the sides of the bowl.

3. Add the confectioner’s sugar and blend on medium speed until it is fully incorporated. Add the cooled chocolate mixture and blend on medium-high speed until it is very smooth and light.

4. Spread one-third of the frosting on top of each of the cooled cake layers and stack them to create three tiers. Leave the sides unfrosted.

Main photo: Beet Chocolate Cake. Credit: Lynne Curry

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An herbed salt. Credit: Sue Style

Christmas is for sharing, and some of the best gifts to share are the ones you’ve made yourself. The only snag about edible gifts is that once you’ve conceived and created them, put them up in clever containers and wrapped and labeled them with a holiday flourish, it can be a bit of a wrench to part with them. Steel yourself — or better still, make enough to keep some for yourself.

Winter chutneys go beautifully with a holiday ham, meat or game pie, or pâté en croûte. This super-simple date chutney (see recipe below) — a recipe from my mother, who used to make it every Christmas — is a double pleasure because it’s just a leisurely chopping and mixing job. There’s no cooking at all, so the apartment is not invaded with penetrating vinegary fumes. It benefits from keeping for a few weeks, so the flavors ripen nicely and will last for several months.

If you have herbs growing in your garden or terrace, the more robust perennial ones like rosemary, thyme and winter savory will still be good to go. Throw some in a food processor with sea salt and grind till fine for a wonderfully aromatic herby salt (see recipe below). The color when freshly ground is a delicate herbaceous green. This will fade after a few weeks, but the flavor lingers on. Add a note to the gift label with serving suggestions: It’s wonderful scattered over roast vegetables either before they go into the oven or as they come out (for even more flavor) or sprinkled onto focaccia or other bread before baking.

The softer, more delicate herbs work best in a moist mix like pesto. Instead of the usual basil-pine nut combo, try one with pumpkin seeds, loads of flat-leaf parsley and grated Parmesan or Grana Padano, whizzed together to a verdant paste. A bright green blob floated on top of deep orange pumpkin soup is a thing of beauty, or you can stir it into pasta or risotto or serve with cold turkey, duck breasts or grilled fish.

Around Christmas here in Alsace, France, on the border with Switzerland and Germany, baking reaches fever pitch at this time of year. Whether you visit friends at home, buy bread at the baker’s or attend the local hunt, you will be plied with Guetzli (Switzerland), bredele (Alsace) or Weihnachtsbrödle (southern Germany) at every turn. And here I have to own up to my sad little secret: I really, really don’t care for them and find that, at a time of major carb-overload, most are just not worth the calories (for me). However, I do make an honorable exception for Brunsli (see recipe below), moist, dark chocolate, almond-laden cookies laced with Kirsch brandy from Basel, Switzerland.

Finally, if life gives you lemons, make citrons confits, or salted lemons (see recipe below), which will bring a golden Mediterranean glow to your kitchen and make an especially welcome midwinter gift. In this recipe, from chef Thierry Voisin, former chef at Les Crayères in Reims, France, the lemons are first blanched, then packed into jars and covered with a sweet-salty syrup. They are a bit softer and less briny than the kinds packed in a jar with kosher salt, and they’re ready to use sooner than the salt-packed quarters. The finely diced peel (discard the pith) gives a bright, zesty lift to meat stews, tagines, couscous and all manner of vegetable dishes.

Fresh (Uncooked) Date Chutney

Fresh (Uncooked) Date Chutney. Credit: Sue Style

Fresh (Uncooked) Date Chutney. Credit: Sue Style

Prep time: 10 minutes (15, if you don’t use a food processor)

Total time: 10 to 15 minutes plus 2 to 3 weeks of maturing

Yield: Makes 4 1-pound (450-gram) jars

Ingredients

1 pound (450 grams) pitted dates

1 pound (450 grams) raisins or sultanas

1 pound (450 grams) apples

1 pound (450 grams) onions

1 pound (450 grams) brown or raw sugar

1 tablespoon salt

Plenty of freshly ground pepper

1/2 teaspoon cayenne

2 cups (1/2 liter) cider vinegar or wine vinegar

Directions

1. Put the pitted dates and raisins or sultanas in a food processor.

2. Quarter and core the apples (don’t peel) and chop them roughly.

3. Add the apples to the food processor along with the peeled and chopped onions.

4. Add brown or raw sugar, salt, pepper, cayenne and vinegar and process thoroughly till quite finely chopped and well mixed. (Alternatively, chop dates, raisins/sultanas, apples and onions finely together, then tip them into a bowl and stir in the sugar, salt, pepper, cayenne and vinegar.)

5. Spoon into clean, dry jars and label.

Note: The chutney is best when matured for a couple of weeks, and it will keep for several months.

Herby Salt

Prep time: 10 minutes

Total time: 10 minutes

Yield: 2 4-ounce (100-gram) jars

Ingredients

1 tablespoon fresh thyme leaves, stripped off stalks

1 tablespoon winter savory leaves, stripped off stalks

10 sage leaves, torn

7 ounces (200 grams) sea salt (sel de Guérande or similar) or kosher salt

Directions

Put the thyme, savory and sage leaves in a food processor, add the salt and process till fine. It will turn a beautiful jade green color. This will fade after a week or two, but the flavor will remain hauntingly herby.

Pumpkin Seed and Parsley Pesto

Pumpkin Seed and Parsley Pesto. Credit: Sue Style

Pumpkin Seed and Parsley Pesto. Credit: Sue Style

Prep time: 10 minutes

Total time: 10 minutes

Yield: about 1 cup pesto

Ingredients

1 good bunch of flat-leaf parsley, leaves only (about 1 ounce, or 30 grams)

2 tablespoons hulled green pumpkin seeds

2 tablespoons grated Parmesan or Grana Padano

Pinch of salt

1 small clove garlic, mashed

6 tablespoons olive oil

Directions

1. Put parsley leaves, pumpkin seeds, cheese, salt and garlic in a blender.

2. Blend until well-chopped, stopping to scrape down every now and then — add a little water if necessary to make the blades turn.

3. Pour in the olive oil in a steady stream and continue blending till very smooth, scraping down if necessary.

4. Tip into a dish or jar and cover tightly.

5. The pesto will keep in the fridge, unopened, for up to a month. Once broached, cover with a thin layer of olive oil to exclude air.

Basler Brunsli

Basler Brunsli. Credit: Sue Style

Basler Brunsli. Credit: Sue Style

Prep time: 25 minutes (plus 1 hour to refrigerate the dough and 1 hour to allow the Brunsli to dry out before baking).

Cook time: 5 minutes

Total time: 2 hours 30 minutes

Yield: Makes 20 to 30, depending on size

Ingredients

4 ounces (100 grams) dark chocolate, (Lindt Excellence, for example)

5 ounces (150 grams) sugar, plus extra for rolling out dough

8 ounces (250 grams) ground almonds

2 tablespoons flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon ground cinnamon

2 egg whites

Pinch of salt

2 tablespoons Kirsch

Directions

1. Melt the chocolate in a bowl set over a pan of simmering water (or microwave for 1 to 2 minutes). Stir till smooth, then set aside till cooled but still melted.

2. Mix together in a large bowl the sugar, ground almonds, flour, cocoa powder and cinnamon.

3. Beat the egg whites in a bowl with a pinch of salt till snowy but still creamy — don’t overbeat or they will be hard to incorporate smoothly.

4. Fold the egg whites into the dry ingredients.

5. Stir in the cooled, melted chocolate and Kirsch and press the mixture together to form a firm dough. (It’s a good idea to use latex gloves because the dough is very sticky.)

6. Refrigerate the dough for 1 hour.

7. Sprinkle a working surface with sugar (do not use flour) and roll or pat out the dough to about half an inch (1 centimeter) thick.

8. Cut into shapes with cookie cutters (hearts, Christmas trees, half-moons etc.) and lay them on a baking sheet lined with non-stick baking parchment. Recycle any trimmings and cut out more shapes.

9. Leave the unbaked Brunsli at room temperature for 1 hour to dry out a little, otherwise they fall apart when baked.

10. Heat the oven to 475 degrees F (240 degrees C) and bake Brunsli for 5 minutes — they will turn a shade paler and start to dry out a bit around the edges, but should remain moist in the middle.

11. Remove Brunsli from the oven and let cool on a rack.

12. Once cool, pack in cellophane bags and tie with pretty ribbons, or store in an airtight tin.

Salt-Preserved Lemons

Salt-preserved Lemons. Credit: Sue Style

Salt-preserved Lemons. Credit: Sue Style

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes, plus 2 to 3 weeks’ maturing

Yield: Makes 4 preserved lemons.

Ingredients

4 lemons, untreated

4 ounces (100 grams) salt

5 ounces (150 grams) sugar

2 cups (1/2 liter) water

3 to 4 sprigs of fresh thyme

Directions

1. Put the lemons in a saucepan, cover with cold water and bring the water to a boil.

2. When the water boils, tip it away; repeat the process twice more.

3. Press the drained lemons firmly into a Mason or Kilner glass jar.

4. In the same pan, dissolve the salt and sugar in 2 cups of water and pour it (hot) over the lemons.

5. Push the thyme down into the liquid.

6. Snap the lid shut while the lemons are still hot.

7. Cool, refrigerate for 2 to 4 weeks before using (or bestowing on favored friends). The lemons will keep for several months.

Main image: An herbed salt. Credit: Sue Style

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Blueberry cornmeal pancakes. Credit:

A new cookbook serves up breakfast inspiration. Eight innkeepers who have served more than 184,200 breakfasts in their collective 150 years of feeding happy guests joined together to write “Eight Broads in the Kitchen” (Winters Publishing, 2014).

The book includes advice on stocking your pantry and a wide range of sweet and savory dishes and many muffins, scones, waffles and breads. Recipes include unusual breakfast fare like refreshing chilled peach soup, Maryland blue crab quiche and birchermuesli, a classic Swiss dish of rolled oats, fruit and nuts created by Dr. Maximilian Bircher-Benner in the early 1900s as a health food.

Below are six recipes that range from those simple enough for a workday to others perfect for a leisurely weekend, and all sure to brighten any morning.

Pineapple Napoleon

This pineapple napoleon is quick and easy to make. Credit: “Eight Broads in the Kitchen.”

Pineapple Napoleon

The William Henry Miller Inn

Prep time: 15 minutes

No cooking time

Yield: 8 servings

Ingredients

1 ripe pineapple

8 ounces cream cheese, softened

1/2 cup sour cream

4 tablespoons pineapple ice cream topping, such as Smuckers

3/4 cup sifted confectioners sugar, plus more for dusting

Dash of salt

Fresh berries, for garnish

Directions

1. Remove top of pineapple and cut rind off so that you are forming a “square.” Slice pineapple into thin square slices. Use an apple or pineapple corer to remove the tough center.

2. Using a sharp knife, carve out the good pineapple inside the rind of the pineapple to use as “center slices.”

3. Mix cream cheese, sour cream, ice cream topping, confectioners sugar and salt, and stir until creamy.

4. Layer slices of pineapple with cream. Each serving uses 3 or 4 slices of pineapple. Top with fresh raspberries, strawberries, or your choice of berries, and a generous sprinkling of confectioners sugar.

scones

These scones are made with white chocolate and cranberries. Credit: “Eight Broads in the Kitchen”

White Chocolate and Cranberry Scones

The White Oak Inn

Prep time: 10 minutes

Baking time: 12 minutes

Yield: 12 to 14 scones

The secret to good scones is to keep all the ingredients cold and handle the dough as little as possible.

Ingredients

2 cups flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter

2 eggs

1/2 cup half-and-half or heavy cream

1/2 cup white chocolate chips

1/2 cup dried cranberries

Directions

1. Preheat the oven to 425 F.

2. Mix together flour, sugar, baking powder, and salt. Cut in butter, using either the pulse setting on a food processor or by hand with a pastry blender. Mixture should resemble coarse crumbs, with no visible chunks of butter.

3. Separate one of the eggs, setting the white aside. Beat the yolk with the other whole egg and the half-and-half. Add this to the dry mixture, along with the white chocolate chips and cranberries. Stir with a fork until barely mixed.

4. Turn dough onto a floured board and knead gently, about 6 to 8 times. Roll or pat dough out to 1/2-inch thickness. Cut into rounds with a biscuit cutter.

5. Place on an ungreased baking sheet about an inch apart and brush the tops with the reserved egg white.

6. Bake for 10 to 12 minutes or until top is golden brown.

ZESTER BOOK LINKS


Eight Broads in the Kitchen

"Eight Broads in the Kitchen"

Winter Publishing, 192 pages, 2014

» Click here to buy the book

Blueberry Cornmeal Pancakes

The Beechmont Inn Bed and Breakfast

Prep time: 5 minutes

Cooking time: 20 minutes

Yield: Sixteen 4-inch pancakes

Cornmeal adds a delightful crunch and bit of sweetness.

Ingredients

2 cups flour, plus 1 tablespoon for blueberries

1 cup ground cornmeal

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon salt

1 cup plain yogurt

1 1/2 cups milk

4 large eggs

6 tablespoons unsalted butter, melted

1 teaspoon vanilla

2 tablespoons grated orange zest

2 cups blueberries

Directions

1. In large bowl, combine the 2 cups of flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Use a whisk to blend.

2. In a separate smaller bowl, blend the yogurt, milk, eggs, melted butter, vanilla and orange zest.

3. Pour the liquid ingredients into the flour mixture and blend, being careful not to overmix. Lightly coat the blueberries with a tablespoon of flour and add blueberries to mixture.

4. Preheat an electric griddle to 350 F. Cook pancakes on hot griddle until done.

5. Serve with warm syrup and your favorite bacon or sausage.

Crustless Veggie Quiche

This veggie quiche can be made with seasonal vegetables. Credit: “Eight Broads in the Kitchen”

Crustless Veggie Quiche

The White Oak Inn

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 6 servings

Vary the vegetables based on what’s in season. Change the seasonings with the ingredients: For an Italian twist combine tomatoes, onions and artichokes and Parmesan with traditional Italian herbs such as oregano, basil and parsley. For a Mexican flair, use chorizo, green chilies, tomatoes and onions, topped with Monterey jack cheese.

Ingredients

2 tablespoons butter

1 cup diced onion

1 large yellow or green zucchini, sliced into 1/4-inch slices

1 teaspoon dried basil

1 teaspoon dried oregano

5 eggs

3/4 cup milk

1/4 cup flour

1 teaspoon baking powder

1 cup fresh diced tomatoes

1/2 cup cheddar cheese, shredded

1 cup feta cheese, crumbled

Directions

1. Preheat the oven to 350 F. Spray a 9-inch pie plate with cooking spray.

2. Melt butter in a skillet and sauté the onion until translucent. Add the zucchini. Sprinkle with basil and oregano. Sauté for about 3 or 4 minutes.

3. Combine the eggs, milk, flour and baking powder in a blender or food processor.

4. Spread the onion/zucchini mixture in the bottom of the pie plate. Spread the diced tomatoes, cheddar and feta cheeses evenly over top. Gently pour the egg batter over all.

5.  Bake for about 40 minutes or until set in the middle. Let sit for 10 minutes before slicing into 6 wedges.

Raised Waffle

Brampton Bed and Breakfast Inn

Prep time: 10 minutes, plus refrigerate overnight

Cook time: 20 minutes

Yield: 8 waffles

These waffles are light and crispy on the outside and soft on the inside. The batter is best made in advance and will keep refrigerated for up to three days.

Ingredients

2 1/4 cups whole milk, divided

1 tablespoon dry yeast

2 cups unbleached flour

2 tablespoons ground cornmeal

1 teaspoon salt

1 tablespoon granulated sugar

1 stick, 4 ounces, unsalted butter, melted

2 large eggs, lightly beaten

Directions

1. Put the 1/4 cup milk into a large mixing bowl and sprinkle yeast on top. Let stand for 5 minutes. Yeast will dissolve and start to bubble.

2. In a separate large bowl, mix flour, cornmeal, salt and sugar. Set aside.

3. To another large bowl, add the 2 cups warmed milk (make sure milk is less than 110 F or it will kill the yeast), melted butter, eggs and bubbly yeast mixture, and whisk until everything is well incorporated. Add flour mixture 1/2 cup at a time, whisking vigorously after each addition. The batter should be smooth.

4. Cover with plastic wrap and set bowl on a large rimmed cookie tray to catch the overflow if necessary, as the batter will double in volume. Refrigerate overnight.

5. In the morning, preheat the waffle iron to high.

6. Whisk batter and then it will deflate. Let batter rest for 15 minutes at room temperature.

7. Pour about 3/4 cup of batter per waffle onto hot waffle iron. Bake until waffles are golden and edges are crisp.

8. Serve topped with warm maple syrup, any berries of your choice, or lightly sweetened fresh pineapple.

garden baked eggs

The secret to these garden baked eggs is the thyme. Credit: “Eight Broads in the Kitchen”

Garden Baked Eggs

Chambered Nautilus Bed and Breakfast Inn

Prep time: 5 minutes

Cook time: 20 to 30 minutes

Yield: 6

The real secret to this recipe is the thyme. It enhances the flavor of both the eggs and veggies. Serve with your favorite muffins, breads or potatoes.

Ingredients

12 eggs, 2 per person

1/2 cup half-and-half

Salt and pepper

1 teaspoon thyme (dried or fresh)

2 cups of your favorite chopped vegetables such as green and red peppers, asparagus, broccoli, zucchini, yellow squash, mushrooms, green onions

1/2 cup cheddar cheese, shredded (to sprinkle on top)

Chives, chopped

Directions

1. Preheat the oven to 350 F. Spray six (6-ounce) ramekins with cooking spray.

2. Blend eggs, half-and-half, salt, pepper and thyme (a 4-cup measuring cup with pouring spout is useful).

3. Fill ramekins with 1/3 cup chopped vegetables.

4. Put egg mixture in ramekins over the vegetables. Top with cheddar cheese and chives.

5. Bake for 20 to 30 minutes or until set.

Main caption: Cornmeal is added to these blueberry pancakes for a delightful crunch and bit of sweetness. Credit: “Eight Broads in the Kitchen”

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Gluten-free chocolate chip cookies made by chef Paul Fields for guests at the Inn on Randolph, Napa, Calif.. Credit: David Latt

During a hosted visit to explore the city of Napa, I stayed at the Inn on Randolph in a leafy neighborhood within walking distance of downtown. Waiting to meet chef Paul Fields, I was offered a golden brown chocolate chip cookie, a good litmus test of a baker’s skill.

All too often chocolate chip cookies are overly sweet or undercooked. In either case, that puts one’s teeth on edge. When chef Fields joined me, I complimented him on the cookies. With pride he explained they were gluten-free.

The Inn on Randolph is one of the few gluten-free upscale inns in the country. Fields was challenged by owner Karen Lynch to create flavorful, quality dishes that gastronomic visitors to Napa Valley would enjoy.

Fields makes virtually everything he serves from scratch using local ingredients. Many ingredients come from the inn’s gardens and fruit trees. He doesn’t make wheat-based breads and pastries. So to satisfy the need for morning carbohydrates, the day I stayed at the inn, he served a hot plate of Beluga lentils, a poached egg, roasted carrots and squash, with maple chicken sausages.

Anyone who bakes knows how well wheat flour mixed with a liquid and a fat creates elastic dough and batters. Many supermarkets and health food stores carry gluten-free flours made from a variety of plants: chickpeas, corn, chia, buckwheat, rice bran, barley, arrowroot, amaranth, nuts, potato, millet, quinoa and tapioca. But these flours have flavors and binding properties different from wheat.

Chocolate chip cookies are part of my childhood sense memory. They evoke my mother’s kitchen, where my sister and I vied to eat the first cookie warm from the oven.

Fields’ cookies passed my-mother-used-to-make-these-cookies test. They had the right amount of chewiness and sweetness with a lovely melted chocolate flavor. They were delicious.

Inn on Randolph Chocolate Chip Cookies

Fields suggests making a good supply of the gluten-free flour blend. The flour recipe below will make 6 dozen cookies. With the holidays coming up, the flour will not go to waste. Store the blend in an airtight container in a cool, dark pantry or in the refrigerator. 

Having a good supply of pre-shaped frozen cookie dough is a great help for spur of the moment holiday celebrations.

Prep time: 30 minutes

Freezer time: 10 to 12 minutes or overnight

Cooking time: 10 to 15 minutes

Yield: 3 dozen cookies

Ingredients

3 sticks unsalted butter, room temperature soft

2 1/4 cups dark brown sugar

1 egg

2 teaspoons vanilla extract without alcohol

2 teaspoons baking powder

2 3/4 cups Inn on Randolph flour blend (see below)

8 ounces chocolate chips of your choice: milk, dark or a blend of the two

Directions:

1. Preheat oven to 350 F.

2. In a mixing bowl, combine softened butter and brown sugar. Mix to combine and break up any lumps. Stir until smooth.

3. Add egg and vanilla. Mix until fully incorporated into the butter and sugar. In a separate bowl, mix baking powder with gluten-free flour blend.

4. Add the flour mixture to the butter and sugar mixture and mix well until most of the flour is incorporated. Leave some of the flour unblended.

5. Add chocolate chips. Fold together the unblended flour and the chocolate chips to prevent the chips from sticking to one another. Then mix together with the batter until no flour can be seen. Scoop out the cookies with a 1-ounce scoop or with a large spoon. Prepare a nonstick baking sheet or a baking sheet covered with parchment paper or a Silpat sheet. Place the balls of dough next to each other.

6. Freeze a minimum of 10 to 12 minutes or overnight. If the cookies are going to be baked on another day, transfer the frozen balls to an airtight container and return to the freezer.

Just before baking, remove from the freezer. Place the balls on a nonstick baking sheet or a baking sheet covered with a Silpat sheet or a piece of parchment paper. Remembering that as the cookies bake, they will expand, leave 4 inches of space between each ball of dough and the sides of the baking sheet.

7. Bake for 10 to 15 minutes to desired doneness. Remove from oven and cool on a wire rack.

Inn on Randolph Flour Blend

Weight is more accurate, but you may use cup measures. Store the blend in an airtight container in a cool, dark pantry or in the refrigerator.

Prep time: 10 minutes

Ingredients

1 1/2 cups or 167 grams sorghum flour, superfine

3/4 cup or 101 grams cornstarch

1/2 cup or 82 grams potato flour, finely ground

3/4 cup or 117 grams potato starch, unmodified

1/2 cup or 56 grams tapioca flour

Directions

Measure out each dry ingredient.

Mix together. Stir well.

Store in an airtight container.

Main photo: Gluten-free chocolate chip cookies made by chef Paul Fields for guests at the Inn on Randolph, Napa, Calif. Credit: David Latt

In the video, Fields shows how to freeze the cookie dough in individual portions.

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