Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

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Baby Back Ribs on Maple Planks

I only have a propane BBQ - and I think that is what the majority of us use.  This is a recipe from Food and Drink 2011 that I loved. You can switch the maple planks for an apple wood or your choice.  Soak the wood in water for at least a couple of hours, overnight is better.  Use two 12 x 6 inch planks.  Serve with corn on the cob!

Barbecue Sauce
1 cup apple juice
3/4 cup ketchup
3 tbsp cider vinegar
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp molasses
1/2 tsp chili powder
1/2 tsp garlic, minced
1/4 tsp black pepper

Rub
1 tsp paprika
1 tsp chili powder
1 tsp thyme
1 tbsp garlic powder
1 tsp brown sugar
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper

2 full slabs baby back ribs

1. To make sauce, combine all ingredients in a medium saucepan.  Cook over high heat until reduced by half, or about 1 cup.
2. To make rub, add all ingredients to a small bowl and stir to combine.
3. Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking).  Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1 to 3 hours.
4. Meanwhile soak planks in water for 1 to 2 hours.
5. Ignite grill, turn to high and preheat for 10 minutes.  Turn 1 side off leaving the other on, and place planks on the side that has been turned off.  Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes.  Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid.  Maintain a temperature range between 275 to 300 F and cook for 3 hours.
6. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour.  Ribs are done when the sauce has become sticky and the meat separates easily from the bones.

Gingerbread Men

My favourite gingerbread recipe, we make these at Christmas usually.

6 cups all purpose flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup packed brown sugar
1 cup molasses
2 eggs
2 tsp finely shredded orange peel
1/2 tsp finely shredded lemon peel
1 recipe creamy frosting (optional)
1 recipe powdered sugar icing (optional)
decorative candies

1. In a medium mixing bowl stir together flour, ginger, cinnamon, baking soda, and salt; set aside.  In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add brown sugar and beat till fluffy.
2. In a small saucepan bring molasses to boiling.  Add hot molasses to butter mixture; beat on low speed till combined.  Add eggs, orange peel, and lemon peel; beating on low speed just till combined.  Add flour mixture to molasses mixture; stir with a spoon till mixed.  Divide dough into 4 portions.  Wrap each portion in waxed paper or clear plastic wrap; chill about 1 hour or till firm enough to handle.
3. Grease a cookie sheet; set aside.  On a lightly floured surface roll dough, one portion at a time, to 1/4 inch thickness.  Using small or large cookie cutters, cut dough into gingerbread people or other shapes, rerolling trimmings as necessary.  Arrange cutouts 1 inch apart on the prepared cookie sheet.
4. Bake in a 350 oven about 7 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  If desired, decorate with creamy frosting, powdered sugar icing, and small candies.  Makes about 40 big cookies.

Creamy Frosting

*you can colour this frosting as you wish, then pipe or spread it on just about any cookie.

1 cup shortening

1 1/2 tsp vanilla

1/2 tsp almond extract

4 1/2 cups sifted powdered sugar

3 to 4 tbsp milk

few drops desired food colouring

* In a medium mixing bowl beat shortening, vanilla, and desired extract with an electric mixer on medium speed for 30 seconds.  Slowly add about 2 cups of the powdered sugar, beating well.  Add 2 tbsp of the milk.  Gradually beat in remaining powdered sugar and enough remaining milk (1 to 2 tbsp) to make a frosting of piping or spreading consistency.  If desired, stir in food colouring.  Makes 2 cups.

Powdered Sugar Icing

Make this icing as thick as you need for piping, drizzling or spreading.

1 cup sifted powdered sugar

1/4 tsp vanilla

milk or orange juice

few drops food colouring

*In a mixing bowl stir together sugar, vanilla, and 1 tbsp milk or juice.  Stir in milk or juice, 1 tsp at a time, till of piping (thick), drizzling (medium thickness), or spreading (thin) consistency.  If desired, stir in food colouring.