More bread, and more stuff I wouldn’t have picked out on my own, but I’m glad to have baked. I haven’t actually tasted this one yet, but I’m thinking it will probably make a nice breakfast tomorrow. This week’s selection for the Baking Bible bake-through is cranberry walnut Christmas bread. Timely, eh?
Today, we’re celebrating Rose’s win at the annual awards of the International Association of Culinary Professionals. The Baking Bible took home the 2014 award for the “Baking: Savory or Sweet” Cookbook of the year. A big congratulations, to both Rose and her assistant, Woody! If you’re interested, the full list of the awards is available at the Washington Post.
This week’s assignment from the award winning cookbook 😀 was cranberry upside-down cake. I went into this with fairly low expectations for appreciation from the other resident of this house, given the cranberry component. He’s generally not a cooked squishy fruit fan, and cranberries are the bottom of that list of “no thanks” fruits, where the bottom is the worst of the worst. The recipe includes rhubarb as an alternative, but Jay’s not a rhubarb person, either. In fact, I think the only things I’d ever seen him eat with rhubarb or cranberries are things my Grandma made.
I’ve got another confession to make. Unfortunately, this one isn’t a tasty tip like IKEA chocolate. This one is that I had last week off work, and I still managed not to find the time to write up last week’s cake, from the Heavenly Cake Baker’s group. Last week’s cake was the cranberry crown cheesecake. After all my angst about trying to figure out what should be used for the base, I neglected to post about it after it was baked. In fact, after checking all of my ingredients for their sodium content, picking the lowest sodium cream cheese, lowest sodium sour cream, leaving out the salt, and calculating what the max sodium content might be if I cut it into 12 pieces (about 250 mg, if I did the math right), I neglected to take the cheesecake to my family’s Christmas celebration up at my uncle’s house (about a 1.5 hr drive from our place).
Some of you may remember that my grandfather’s been having health issues off and on over the last year, and the doctors have finally made it known that he should be on a very-low-to-no-sodium diet. Congestive heart failure can apparently be mitigated by eliminating sodium. Who knew? Anyway, he’s been turning down food left and right because “nothing tastes very good”, so I thought this cheesecake might go down well. Well, Christmas morning, at about 9ish, we were about an hour from home, and I said to my husband, “I forgot the cheesecake.” He offered to drop me off at the farm (my grandparents’ home – adjacent farm to my uncle’s) and turn around and go home for it, but that just didn’t seem worth it. When we walked in at my uncle’s place, after I greeted my cousins and removed boots, etc, my husband asked my aunt if I’d told her my sad news. She looked quite concerned, and when I told her I’d forgotten the cheesecake, her face dropped. “I only stayed awake all night thinking about cranberry cheesecake.”
Oh well. Here it is, before I forgot it in the fridge.
Now let’s talk about this week’s cake.