September 24, 2008

Honey Cake

Tylik 21st September 2008, comment to “Honey Doughnuts”

+ 1/2 cup honey
+ 1 egg, beaten
+ 1/4 cup butter, softened
+ 1 1/2 cup all-purpose flour
+ 1 teaspoon baking powder
+ 1/2 teaspoon baking soda
+ 1/4 teaspoon salt
+ 1 cup hot water
+ Flavoring, optional

Preheat oven to 350 degrees. Cream together honey and butter. Mix in egg. Slowly mix in dry ingredients, and then bit by bit mix in the hot water until you have a smooth batter. Add flavoring if you wish. (I usually use fiori di sicilia, which is vanilla and citrus – a bit of vanilla extract and lemon zest would probably do nicely. A splash of rosewater or a pinch of cinnamon would also work.)

Pour into a loaf pan, or an eight-inch cake pan, cupcake pans, or what have you. Bake for about half an hour, or until the top is firm when tapped lightly.

(Okay, so this is pasted in from another article – but it’s one I wrote, if some time ago.)

Oxtail stew

tylik, 27 Oct 2007, comment to ‘steak and kidney pudding’

My oxtail “recipe” (I wrote about cooking seasonally for a little journal in Seattle for about three years, so I can, if pressed, turn things into recipes, but it’s untrue and unnatural, and I would far rather use quantities such as “a metric fuckton”) is something like: Put a bunch of oxtails in an enameled cast iron pot. Cover with water. Bring up to just barely a simmer, cover, and leave it there for 50-70 hours, adding more water as needed. (Sometime on the second day fish out all the weird little bony caps that will have come off the oxtails.)

About two hours before you might want to eat it, fish out the remaining bones (which always look like they should be useful for an art project) add handfuls of barley, a couple of chopped up onions, and some kind of mushroom — I usually add some kind of Boletaceae, dried, and broken into bits. Most often Leccinum scabrum or Boletus pinicola.

About an hour before time to eat, start playing with balancing flavors. A few peppercorns, some red wine, some salt… maybe a bay leaf, especially if your mushrooms are wimpy. Garlic. A tiny bit of tamarind. (Not *all* of these.) It should be rich and umami, but in a soothing comfort food sort of way.

Serve with fresh bread. Substantial bread.