Archive for November, 2008

date cake

We all became obsessed with date cake ever since trying it for the first time at MOTO.  I guess it’s some kind of English dessert?  But they call all desserts “pudding”?

We’ve had the version at Juliette as well and it’s quite good, but MOTO is still our favorite.

I made it a while ago and got a request for the recipe, so here it is.  It turned out well, however, don’t be afraid to take it out of the oven when the recipe says to.  All the comments said it needed more time, but it didn’t.  I left it in for a little too long and it was a little too dry.

Serve it with whipped cream or vanilla ice cream, and a sprig of mint.


Oh, P.S. – one thing I learned while making this cake is that baking soda is a great cleaning agent.  The pan I was boiling the dates & baking soda in had some black marks from burnt rice on the bottom, and then when I finished making this, they were gone!  A little extra carbon never hurt anyone…


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Last weekend we had a party.  I made pumpkin soup and pan de muerto.  I think it turned out pretty well.  I’ve had requests for the recipes, so I’ll post links to the originals, plus my modifications.  There’s a picture of the sugar skulls I made here. (Being too lazy for photography myself.)


Mexican-Spiced Pumpkin Soup with Lime Cream and Pepitas

Original recipe is here.  I made a LOT of modifications to this one.  

For the lime cream, skip the whipping cream and add at least 1 tbsp lime juice to 1/2 cup sour cream.  Add lime zest.  You can sprinkle some zest on top too.

For the soup, I used fresh pumpkin instead of canned.  Slice a sugar pie pumpkin in half, scoop the seeds out, then bake at 400 for an hour or until the pumpkin is soft.  Scoop the flesh into a blender, then add milk and veggie broth to get it to the consistency you want.  Don’t add 9 cups broth and 2 cups milk.  I used more of a half-and-half ratio, and I didn’t add nearly that much liquid.  

Saute onions in butter or oil, but add garlic, cumin, and chile powder.  Add to the mixture in the blender, and add 1 chipotle pepper in adobo for each pumpkin you used, or to taste.  Blend everything, return to pot, then add salt to taste.  Heat gently.  

Toast the pepitas in a skillet with salt until they pop, stirring frequently.

Serve soup topped with a dollop of cream and a sprinkling of toasted pepitas.


Pan de Muerto (aka Bread of the Dead)

Original recipe is here.  I doubled the recipe (and got two huge loaves).  I added cinnamon with the anise seed but pretty much followed the recipe given.  One thing I did was on the second rising, make sure to let it rise in the pan you’re baking it in, or else you’ll have to pull it out of the bowl and it won’t look as nice.  Definitely glaze and sprinkle colored sugar on it.  I didn’t bother with the orange peel in the glaze because I didn’t have it.

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