High Country Baking
After dinner, glazed and accompanied by blueberry sauce and fresh berries, this lemon, rosemary and olive oil Bundt is a dessert. Present it plain at breakfast, and it’s a sweet bread.
Photo by Vera Dawson / High Country Baking
I like a pastry that rises to any occasion, like this one. After dinner, glazed and accompanied by blueberry sauce and fresh berries, it’s a dessert. Present it plain at breakfast, and it’s a sweet bread. Its tender texture and citrusy goodness shine whenever you serve it and elevate whatever you serve with it.
It’s highly flexible and eager to please. Don’t have olive oil? Use a mild-flavored vegetable oil instead. Not sure about the rosemary? Reduce the amount or omit it altogether. Out of yogurt? Substitute sour cream or buttermilk. Feel free to increase the lemon to your liking (the amount in the recipe results in a mild flavor) and add vanilla for a more complex taste. The Bundt needs to rest at least 24 hours before serv
2 tablespoons bourbon
1 1/2 cups apple cider
3 tablespoons mild-flavored molasses
1/4 teaspoon ground ginger
Vanilla ice cream or frozen yogurt
Directions
Preheat the oven to 350 degrees with a rack in the center position. Select a baking dish, preferably glass or ceramic, that holds the apples so they are close together but not touching. Butter the bottom of the dish and part way up the sides. Chop half of the pecans into one-fourth to one-half inch pieces.
Peel and core the apples, leaving the bottom of the apples intact. To core them, cut around the core with a paring knife, stopping before reaching the bottom, and use a melon baller or small, pointed spoon to scrape out the stem, core and seeds. Place them in the prepared dish and fill each apple’s cavity with a tablespoon of toffee bits, a half-tablespoon of bourbon and a half-tablespoon of unsalted butter, cut into tiny pieces. Scatter the rest of the toffee bits around the bottom of the pan. In a bowl, use a whisk to
Editor’s note: High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that…
Photo by Vera Dawson / High Country Baking
The holidays are over. It’s time for simpler meals, but we still want foods that make coming to the table pleasurable. So I made these oat scones for breakfast. Wholesome, whole-grain goodness, flavored with raisins and cinnamon and boasting a light, tender crumb, they make the morning special.
These scones aren’t the type the Brits nibble at afternoon tea. Made without eggs or heavy cream, these aren’t as rich. They’re more like a sweetened biscuit than scones with a higher fat content. They come together quickly in a food processor and they freeze well. You can make them days before you’ll use them and simply defrost and rewarm them when they’re needed.
High Country Baking
Bittersweet and sophisticated with a depth of flavor, lush texture and elegant appearance, this chocolate hazelnut cake is perfect for holidays and special-occasion dinners.
Photo by Vera Dawson / High Country Baking
How will you spend New Year’s Eve? We’ve decided to dress up, set a fancy table using our best crystal and china, order an appetizer and main course from a local restaurant, serve ourselves copious amounts of champagne and finish our meal with this chocolate hazelnut cake. Bittersweet and sophisticated with a depth of flavor, lush texture and elegant appearance, it’s perfect for holidays and special-occasion dinners.