Posted Wednesday, September 1, 2010
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Mustard Seed Market and Cafe
2 large eggs
1 cup granulated sugar
1 cup eggnog
1/2 cup unsalted butter, melted
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups unbleached, all purpuse flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Heat oven to 350°F. Grease the bottom only of a 9x5 inch loaf pan.
In a large bowl, beat eggs, then add sugar, eggnog, butter, rum and vanilla; blend well.
Add the flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened.
Bake at 350°F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack before slicing into desired pieces. Makes 1 loaf.
12 ounces cranberries, fresh or frozen
1 1/2 cups apple cider or natural apple juice
1/2 to 3/4 cup honey, depending on tartness desired
4 cinnamon sticks, broken in half and place in a large tea infuser
1 tablespoon freshly grated orange zest
1/8 teaspoon ground cloves
1 tablespoon candied ginger, finely chopped
pinch of salt
1/2 cup dried cranberries, dried cherries or dried blueberries
In a large saucepan, combine the cranberries, cider, honey, connamon pieces, zest, cloves, ginger and salt.
Bring to a boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 20 minutes. Simmer just until desired thickness is reached. Remove cinnamon pieces and stir in dried fruit.
Transfer to a serving bowl and refrigerate, uncovered, until ready to use or cool to room temperature. Serve on the side with Scents of Eggnog Quick Bread. Makes about 2 3/4 cups.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.