Pumpkin Spice Buttermilk Bundt Cake

Tis the season of lights and glitter, nogs and noshes, planes and parties.We're also well into the heart of pumpkin season, which means Thanksgiving is right around the corner and the endless stream of celebrations and cards and carols that follow.

Of all my holiday party go-to's, this might be my favorite when it comes to the dessert table. It's flavorful, moist and visually stunning (it's also better the next day, so make it Wednesday evening and you won't have to miss a moment of the parade). Truly the perfect addition to any feast, wherever you find yourself next Thursday.

Bring this showstopper and you'll be invited back next year, guaranteed.

PUMPKIN SPICE BUTTERMILK BUNDT CAKE with 
BUTTERMILK CREAM CHEESE ICING 
Serves 8 - 16, depending on size of the slices. ;)

Ingredients:

Cake
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature, plus additional for greasing bundt pan (OR, cheat by using baking spray, which guarantees a more even finish.)

• 2 1/4 cups all-purpose flour, plus additional for dusting pan if using butter

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 heaping teaspoon ground cinnamon

• 1 heaping teaspoon ground ginger

• 1 teaspoon ground allspice
• 1/2 heaping teaspoon ground nutmeg

• 1/4 teaspoon cloves

• 1/2 teaspoon Kosher salt

• 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)

• 3/4 cup well-shaken buttermilk

• 1 1/2 teaspoon vanilla

• 1 1/4 cups granulated sugar

• 3 large eggs, room temperature 

Icing

• 3 tablespoons well-shaken buttermilk (more or less may be needed to reach desired consistency and flavor)

• 1 1/2 cups confectioners sugar (more or less may be needed to reach desired consistency and flavor)

• 2 tablespoons cream cheese (more or less may be needed to reach desired consistency and flavor)

• 1/2 teaspoon vanilla 
• Optional: 1/4 - 1/2 teaspoon each of cinnamon and all-spice
• Also optional: A dash a bourbon. I just can't help myself.

Directions: 

Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan (10-inch, nonstick) generously, then dust with flour, knocking out excess. NOTE: Presentation is everything. I LOVE our "swirling" Heritage Bundt Pan, given to us as a wedding gift, whose design is based on an old German stoneware mold.  

Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, clove and salt in a bowl. Whisk together pumpkin, buttermilk, and vanilla in a separate bowl.

My idea of a heaping teaspoon.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric or stand mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs one at a time, beating well after each addition. 

Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. 

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. NOTE: This usually finishes up a little early. Check on it around 40 minutes and proceed cautiously from there. 

Cool cake in pan on a rack for 10-15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more. 

NOTE: This cake can be made 2 days ahead and kept in an airtight container at room temperature, or wrapped in plastic wrap. It's actually better on day 2, so make it the day before and let it sit overnight. 

Make icing:

Whisk together buttermilk and confectioners sugar until smooth (or use an electric beater). Add the cream cheese, vanilla, and spices if using. Mix until smooth. 

Add more buttermilk, cream cheese, and/or bourbon depending on your desired flavor profile and consistency (I've been recently appreciating how a thicker icing stands up to this cake). 

GOOD OPTION: Drizzle icing over warm cake, then cool cake completely. Serve. 

BEST OPTION: Alternatively, cool the cake and store overnight in an airtight container or carefully wrapped. Make the icing and ice the cake on the same day you're planning to serve.

Recipe originally printed in Gourmet, November 2005, published above with my adaptations.

SOFA & Chicken Tortellini Soup

We're still thinking about this past weekend's feasting in Chicago -- gastronomically and visually -- and if the tightness of our jeans is any indicator (yes, still), it was an unequivocal success.

SOFA, the acronym for Sculptural Objects Functional Art + Design, celebrated its 20th year of bringing hundreds of the world's most talented artists in glass, ceramics, mixed media, metalwork, textiles and beyond to Chicago for a weekend of visual gluttony for the art lover. It's an art show I look forward to attending for months, and it was a treat to share again with my parents and the hub (his first!).

A few of my favorites this year:

Speaking of gluttony, we blew into the Windy City just barely in time for dinner last Friday night -- and boy was it worth driving for six hours sans pit stops. Naha is situated on North Clark Street across from Rick Bayless's famed Frontera Grill and Topolobampo, but it by no means sits in Rick's shadow.

The highlight of the meal was undoubtedly the "French Kiss Oysters," fresh off the boat from New Brunswick and adorned with a Chardonnay Vinegar Sorbet, Ham Gelee, Pink Peppercorns and Bronzed Fennel, and bordered on otherworldly paired with bubbly. I was too hungry to take a picture. Ry was equally pleased with his starter, the Gnocchi with Braised Oxtails and Chorizo, “Melted” Sofia Goats' Milk Cheese, garnished with a quail egg. A beautiful preparation of skate wing and appropriately fall-ish sundae of sweet potato ice cream with toasted marshmallow "fluff" and "pecan sandies" rounded out one of the best restaurant meals I'd had since leaving Houston.

ACADIA was Saturday evening's culinary thrill ride, recently awarded their first Michelin star, and is perhaps ambitious enough to one day be mentioned in the same breath as Alinea, the only three star Michelin in Chicago, and another personal favorite, L20, with their two. The decor is sleek, allowing their exceptional plating to be even more stunningly beautiful against the understated surroundings. The flavors were spot on and clever, at times even bordering on brilliant, but the portions were petite and I was ready to tuck into a burger later that evening. All things considered, I'd gladly visit again.

For better or worse, it's back to reality in the great, soon to be white north. This chicken tortellini soup was a much requested hit growing up -- the browned chicken legs and thighs add richness, the stuffed pasta makes it just naughty enough, and the tomato, herbs, and spinach nudges us gently back in the right direction.

A steaming bowl pairs beautifully with crusty bread, a leafy salad, and cholesterol med-- er, a tall pour of red wine. :)

CHICKEN TORTELLINI SOUP
Serves 6 or so

Ingredients:

4 chicken legs and 4 chicken thighs, about 2 1/4 lbs. (Confession: I love the legs in this recipe, so opted for two 5-pack packages of legs this time around)
2 TBS. olive oil
2 medium onions, slivered (use a mandolin for 1/8" half-moons)
1 stalk celery, thinly sliced
2 medium carrots, diced
2 large cloves garlic (at least), minced
1/4 to 1/2 c. white wine, OR chicken broth for deglazing veggies
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried sage
1 28-ounce can whole tomatoes
2 c. homemade chicken stock, OR 1 14-ounce can of chicken broth (NOTE: I prefer a little thinner soup, so usually add an extra 1/2 to 1 c. broth)
1 c. dry red white
1 8-ounce can tomato sauce
1 package of cheese tortellini, fresh or frozen
3 c. fresh spinach or chard, tough stems discarded, leaves thinly sliced
Parmesan rind (optional)
Garnish with freshly grated Parm, and red pepper flakes for a little heat

Directions:

In a 5-quart Dutch oven or large, heavy-bottomed pot, heat olive oil over medium heat. Add chicken pieces, about half at a time, and brown on all sides, removing the pieces to a large plate as they brown.

Pour off all but two tablespoons of the drippings, and add onion, celery and carrots. Cook, stirring often, until softened but not brown, about 10 minutes. If you notice the veggies cooking too quickly or sticking to the bottom of the pan, deglaze with 1/4 to 1/2 c. broth or white wine. Stir in garlic and saute for an additional minute.

Return the chicken to the pan and sprinkle with the basil, oregano, thyme and sage. Add the tomatoes and their juices, crushing them with your hands before adding to the pot, then add the broth, wine, and tomato sauce. If using a Parmesan rind, add it now. Stir well to combine.

Bring the soup to a boil, cover, and reduce heat to a simmer until the chicken is tender and the broth flavorful, 60 to 75 minutes.

Meanwhile, cook the tortellini in boiling salted water according to the package's instructions. (NOTE: We always have leftovers, so I cook the tortellini al dente and fold it into the soup when I'm packing the leftovers to go into the fridge). Rinse with cool water, drain and reserve.

After 75 minutes, remove the Parmesan rind and stir the slivered chard or spinach into the hot soup. Taste, and season with salt and pepper as needed.

Add desired amount of tortellini to shallow, wide bowls and ladle over with the soup, stacking a chicken leg(s) or thigh(s) in the center of the bowl. Garnish with freshly grated Parmesan and red pepper flakes as desired. (I've also finished the dish with a drizzle of balsamic to much success).

LEFTOVERS? If you have leftovers, let soup cool and remove chicken, discarding the bones and adding the meat back into the soup. Fold in the tortellini. This reheats beautifully and will keep in the fridge for up to three days, or in the freezer for up to four months.

Sprinkles and New Glarus -- the ultimate post-Chicago dessert combination. :)

Our faves: Red Velvet, Carrot Cake, Chocolate with Coconut, Vanilla, Pumpkin, and Salty Caramel.

Curried Carrot Soup with Ginger & Coconut

I'm glad I married a man who's as into Halloween as I am... that is, not so much. To be fair, I've been unduly influenced by a father who won't acknowledge the holiday, and haunted by the memory of an unnamed younger sibling being egged as a child while trick or treating... I was beyond ticked we had to head home early that year. (How's that for a scary glimpse into my childhood?)

That being said, even we couldn't resist getting into the spirit of the evening between the kiddos at the door and feasting on this vividly orange soup, accompanied by a leafy kale salad with roasted pumpkin seeds and fall crostinis loaded with various combinations of roasted beets, sauteed mushrooms, melted leeks, tangy chèvre and gruyère.

Don't wait for Halloween to roll around next year to make this -- it's warming, well spiced, and tastes both exotic and somehow familiar. Pairs well with chilly nights, fireplaces, and an IPA or glass of white wine.

CURRIED CARROT SOUP WITH GINGER & COCONUT 
Serves 4 - 6

Ingredients:

1 TBS. coriander seeds
2 TBS. vegetable oil
1/4 c. minced shallot
1/4 c. minced fresh ginger
1 1/2 TBS. Madras curry powder (Some like it HOT: Hot Madras curry powder packs a punch, so for some heat at the back of your throat, use 3/4 tsp. Hot Madras & 3/4 tsp. Madras)
1 TBS. Asian chile sauce
2 garlic cloves, thinly sliced
1 tsp. anchovy paste
2 kaffir lime leaves, OR the zest of 1 large lime
Kosher salt
2 1/2 lbs. carrots, peeled and roughly chopped
4 c. low-sodium chicken, OR vegetable broth
3/4 c. fresh carrot juice (100% carrot juice can also be found at your local grocery)
1 TBS. light brown sugar
One 14-ounce can coconut milk, OR 1/2 can of coconut cream
1 TBS. fresh lime juice
Freshly ground white pepper
Chopped cilantro and lime wedges for serving

Directions:

In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. (Don't have them in the pantry? Don't stress. Skip this step, and add 1 TBS. ground coriander to the next step).

In a large sauce pan, heat the oil until shimmering. Add the toasted seeds (or ground coriander), shallot, ginger, curry powder, chile sauce, garlic, anchovy paste, and lime leaves. Cook over moderate heat, stirring until fragrant and the vegetables begin to soften, about 3 minutes.

Add the carrots, broth, carrot juice and sugar. Stir to combine. Bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.

Working in batches, carefully puree the soup in a blender or food processor in batches until smooth. Strain pureed soup through a medium sieve and return to sauce pan. (Easier: Have a second pan ready for the pureed soup batches, fitted with the sieve).

Once pureed and strained of solids, stir in the coconut milk or cream and lime juice and bring to a gentle simmer. Season soup with salt and white pepper as needed. Ladle soup into bowls, garnish with cilantro and serve with lime wedges.