Q: I used to have a rhubarb cake recipe that was made in a bundt pan. It had no streusel or icing. Can you find a recipe like this?
A: This rich, moist cake can be made in a bundt or loaf pans. The recipe is from “Savoring the Seasons of the Northern Heartland” by Beth Dooley and Lucia Watson (Alfred A. Knopf, 1994),
RHUBARB-SOUR CREAM CAKE
Makes 1 (10-inch) bundt cake or 2 loaf cakes.
6 tablespoons butter
2 1/4 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups unbleached all-purpose flour
3/4 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups sour cream
6 cups chopped rhubarb
To prepare oven, pans: Preheat oven to 350 degrees. Grease bundt pan or 2 (9-by-3-inch) loaf pans.
To mix batter: In large mixing bowl, beat together butter and sugar. Beat in eggs and vanilla. Sift together flour, nutmeg, baking soda, salt and pepper. Fold into wet ingredients alternately with sour cream. Fold in rhubarb.
To bake cake: Turn batter into prepared pan(s). Bake for 60 to 75 minutes for bundt cake, 50 to 60 minutes for loaf cakes. Remove from oven. Cool for 15 minutes on wire racks before removing from pans.
Q: I have been looking for a recipe for strawberry cream pie? Can you help?
A. This recipe can be made with fresh or frozen strawberries. You also could substitute blackberries or raspberries. The recipe is from “Southern Pies” by Nancie McDermott (Chronicle Books, 2010).
STRAWBERRY ICEBOX PIE
Makes 1 9-inch pie
Graham cracker crust:
1-3/4 cups graham cracker crumbs (about 15 squares)
3 tablespoons sugar
2/3 cup butter, melted
Filling:
1/3 cup cornstarch
6 cups hulled, coarsely chopped strawberries, fresh or frozen (about 1 1/2 pounds)
1 cup sugar
1/8 teaspoon salt
2 teaspoons butter
1/2 teaspoon vanilla extract or almond extract
1 1/4 cups heavy cream
2 cups fresh strawberries, sliced (about 8 ounces; optional)
To make piecrust: Preheat oven to 350 degrees. In medium bowl, combine graham cracker crumbs and sugar. Using fork, mix well. Add butter. Stir into crumbs evenly and well. Press crumbs into 9-inch pie pan, distributing mixture evenly. Press firmly with hands or another pie pan of same size to flatten crumbs and shape sturdy crust to hold filling. (Note: Be sure to work crumbs up to rim of pan to make good, strong edge.)
To bake piecrust: Place crust on center shelf of oven. Bake for 8 to 10 minutes or until crust is heated through and lightly browned. Place on cooling rack or folded kitchen towel. Cool to room temperature.
To make cornstarch mixture: In small bowl, combine cornstarch and 1/3 cup cold water. Using spoon, stir to combine well, dissolving any lumps. Set aside.
To cook strawberries: In medium saucepan, combine chopped strawberries, sugar and salt. Stir to combine fruit and sugar. Cook over medium heat until mixture comes to a gentle boil. Cook, stirring often, for 5 minutes or until berries create pool of sauce. Stir cornstarch-water mixture. Add to pan. Cook, stirring often, for 3 to 4 minutes or until strawberry sauce boils again, thickens and berries are soft. Remove from heat. Stir in butter and vanilla. Set aside to cool to room temperature.
To beat cream: In large bowl, beat cream until very thick and luscious. (Note: Cream should hold its shape in round medium peaks that are not cottony-stiff.)
To assemble: Stir strawberry jam mixture into whipped cream. Gently fold cream and jam together to make even, rich mixture. Pile filling into graham cracker crust. Refrigerate for 3 to 4 hours or until very cold and fairly firm.
To serve: Serve cold. If you have sliced strawberries, spoon a small pile alongside each piece of pie. Refrigerate any remaining pie for up to 1 day.
Q: When my daughter graduated in 2011, I made a great deli-style pasta salad from a recipe I found in the EAT section. Now, I have another graduation party coming up, and I can’t find the recipe. Can you?
A: Here it is. Feel free to change it up, by adding things like chopped kalamata olives or quartered artichokes. This recipe is from “The Cook’s Country Cookbook” from the editors at America’s Test Kitchen (2008).
ANTIPASTO PASTA SALAD
Makes 6 to 8 servings.
8 ounces sliced pepperoni, cut into 1/4-inch strips
8 ounces thick-sliced soppressata or salami, halved and cut into 1/4-inch strips
1/2 cup plus 2 tablespoons red-wine vinegar, divided use
6 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise
1 jar (12 ounces) pepperoncini drained, (2 tablespoons juice reserved), stemmed and chopped coarse
4 garlic cloves, minced
1/4 teaspoon red-pepper flakes
Salt and pepper
1 pound short, curly pasta, such as fusilli or campanelle
1 pound white mushrooms, quartered
1 cup grated aged provolone cheese
1 jar (2 ounces) roasted red peppers, drained and chopped coarse
1 cup chopped fresh basil
To prepare pasta water: In large pot, bring 4 quarts water to a boil.
To cook meat: Place pepperoni on large paper towel-lined plate. Cover with another paper towel. Layer soppressata on top. Cover with another paper towel. Microwave on high for 1 minute. Discard paper towels. Set pepperoni and soppressata aside.
To make dressing: In medium bowl, whisk together 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red-pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
To cook pasta: Add 1 tablespoon salt and pasta to boiling water. Cook, stirring often, until pasta is just past al dente. Drain pasta. Return to pot. Pour 1/2 cup dressing and remaining 5 tables-poons vinegar over pasta. Toss to combine. Season with salt and pepper to taste. Spread pasta on rimmed baking sheet. Cool for 30 minutes or until room temperature.
To brown mushrooms: Meanwhile, in large skillet, bring remaining dressing to simmer over medium-high heat. Add mushrooms. Cook for 8 minutes or until lightly browned. Transfer to large bowl. Cool to room temperature.
To finish salad: Add meat, provolone, roasted red peppers, chopped pepperoncini, basil and cooled pasta to mushrooms. Toss well. Season with salt and pepper to taste before serving.
Q: I would like a recipe for a good pumpernickel rye bread. Can you find one?
A: This bread has a firm texture, which is perfect for thin slices. The recipe is from “Great Whole Grain Breads” by Beatrice Ojakangas (E.P. Dutton, 1984). She suggests cutting the loaf into quarters, wrapping and freezing for future use.
CARAWAY PUMPERNICKEL RYE
Makes 1 large loaf.
1 package active dry yeast
1/2 cup water, 105 to 115 degrees
1 tablespoon sugar
2/3 cup (5 1/2 ounces) evaporated milk
1 tablespoon butter, softened
1 teaspoon salt
1 tablespoon caraway seeds
1 cup rye flour
1 cup whole-wheat flour
1 to 1 1/2 cups bread flour or all-purpose flour
To proof yeast: In large mixing bowl, dissolve yeast in warm water. Add sugar. Let stand for 5 minutes or until yeast foams.
To mix dough: Add evaporated milk, butter, salt, caraway seeds and rye flour. Beat well. Add whole-wheat flour. Beat well. Stir in bread flour until dough is stiff. Sprinkle remaining flour on bread board. Turn dough out onto board. Let rest for 15 minutes. Wash bowl. Grease it. Set aside.
To mix dough: Knead dough for 1 0 minutes or until dough is smooth.
To let rise: Add dough to bowl. Turn over to grease top. Cover. Let rise in warm place for 1 to 1 1/2 hours or until doubled.
To mix dough: Cover baking sheet with parchment paper or lightly grease. Punch dough down. Shape into ball. Place dough, smooth side up, onto prepared baking sheet. Using hands, flatten dough to about 2-inch thickness.
To let rise: Let rise in warm place for 1 hour until doubled.
To bake bread: Preheat oven to 350 degrees. Bake for 40 to 45 minutes or until loaf sounds hollow when tapped. Cool on wire rack.
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