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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Pork Souvlaki

I really like the yogurt dip with this recipe.  Souvlaki means little skewers in Greek and in Greek cooking refers to skewered meats, typically chicken, pork, lamb, beef or veal.  From Food and Drink Summer 2011

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tsp chopped garlic
750 g pork tenderloin, cut in 1 inch cubes

Yogurt Sauce
2 cups plain yogurt, drained to yield 1 cup thick yogurt ( I just used 1 cup Greek Yogurt)
1/2 cup grated cucumber, liquid squeezed out
3 tbsp chopped green onion
2 tbsp chopped coriander
1 tsp chopped garlic
 tbsp red wine vinegar
2 tbsp olive oil

1. Combine olive oil, lemon juice, oregano and garlic in a bowl.  Add pork and toss to coat.  Season pork with salt and pepper.  Divide pork between 4 skewers or 8 rosemary spears and set aside.
2. Combine yogurt, grated cucumber, green onion, coriander, garlic, vinegar and olive oil.  Season to taste with salt and pepper.
3. Preheat grill to high
4. Place pork skewers on grill and grill all four sides for 2 to 3 minutes a side, 8 to 12 minutes total, or until pork is cooked through with just a tinge of pink in the centre.  Serve with warmed pita breads and yogurt sauce.

Warm Broccoli and Cheddar Dip

For a healthier version, swap the sour cream for fat free Greek Yogurt and skip the cheese or change it to Feta.

1 envelope Vegetable Soup Mix (Lipton or your favourite)
1 container 16oz sour cream
1pkg 10 oz frozen broccoli (chopped) or spinach, thawed and squeezed dry
1 cup shredded Cheddar cheese

in 1 quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.  Top with remaining 1/4 cup cheese.  Bake at 350F for 30 minutes.

Killer Guacamole

This is a great dip!  For a healthier version I substitute the mayonnaise with Greek Yogurt.

2 ripe medium avocados
1/2 cup mayonnaise
1 tbsp lime juice (use fresh if you can - it makes a difference)
1 clove garlic, minced

Blend all ingredients until smooth and serve with pita chips or fresh veggies.  Also not bad on a hamburger.

Beef and Veg "Stroganoff"

A lighter take on the original stroganoff.  Add some mushrooms if you aren't feeding kids.  Got this out of Todays Parent magazine March 2010.

2 tbsp Worcestershire sauce
a couple of dashes hot sauce
4 tsp cornstarch
1 tbsp olive oil
1 lb (500 g) sirloin beef strips
pepper & salt (I didn't use any salt)
1 1/4 cups beef broth
2 tbsp tomato paste
2 cloves garlic, minced
1 tsp dried thyme leaves
1 large carrot, thinly sliced
1 cup frozen peas
3/4 - 1 cup sour cream (or substitute with 0 fat greek yogurt)

• In a small bowl, stir Worcestershire with hot sauce and cornstarch until cornstarch is dissolved.  Set aside.
• Heat oil in a large frying pan over medium high heat.  Season beef with salt and pepper.  Add half the meat and stir fry until cooked through, 3-4 minutes.  Remove to a plate.  Repeat with remaining meat.
• Add broth, tomato paste, garlic and thyme to pan, stirring any brown bits from bottom.  Bring to a boil.  Add carrots and simmer, covered, until nearly tender, about 5 minutes.
• Add peas and Worcestershire mixture.  Stir continuously until boiling and thickened.  Return meat to pan and heat through.  Remove pan from heat and stir in as much sour cream as you'd like.  Serve over extra broad egg noodles.
• Makes 4 servings.