Sassy Radish

I don’t know what it is about gingerbread, but it’s the perfect cake for December and the season. It just has holiday cheer written all over it – and just try and be grumpy when you catch a whiff of gingerbread in the air! As the temperatures drop lower and lower, the spice and the deep earthy undertones that speak to me. Gingerbread smells of winter and celebration and its scent filling not only my apartment, but the rest of the building with warmth and invitation.

And then, of course, there are pears. Something about partridges in pear trees that make pears so perfect for the season. I always have them on hand around this time either as a snack, a complement with cheese, or an ingredient for baking.

Which is why when I spied this recipe in Gourmet magazine a few months ago, I instantly set it aside, but with the weather so finicky, I wanted it to be a bit colder. And so on Sunday when it was cold and rainy and downright miserable outside, I set out to bake this cake and was amazed at just how quickly the whole thing came together and how good it tasted. Fresh ginger is key here, and while it’s a bit of a pain to peel and grate, it makes all the difference in the taste!

Granted this is not the prettiest of cakes, but where it lacks in looks, it more than makes up for with flavor and taste. I had this with a cup of strong black tea and would recommend that over a cup of coffee. I also extended the baking time for about 7 minutes as my cake pan was 8 inches and not 9. I had to make do with what I had at home and it worked out just fine.

Try as I may, the holiday season makes me want to go all out and get a tree (shh, I know it’s not part of Hanukkah!) and decorate and leave out milk and cookies for Santa. Dare anyone judge me?

Continue reading dark gingerbread pear cake.

Minutes after putting down my fork at the Thanksgiving dinner table, I decided that I had had enough of turkey for the rest of the year. It’s anti-climactic, really. I get all worked up for the turkey, slave over it, fuss and ooh and aah, and then – then I eat a few pieces, gorge on vegetarian sides and pig-out on dessert. The turkey, beloved by so many, and myself included, doesn’t get as much affection from me as you’d expect. Just as quickly as I fall in love with it, my interest cools. Can we say flighty food mind?

As unenthusiastic as I was about picking at cold turkey remains, or reheating it, or folding it into a casserole (because I really need to eat more heavy food after my Thanksgiving gluttony, as I undo the top button of my jeans), I get really excited for this salad. For one, it tastes healthy, and if I can delude myself into thinking I’m actually undoing the damage done, I’m a happy camper.

Secondly, and no less important, is that it’s just plain tasty. The crunch of the celery and the onion, combined with the slight sweetness of the apple and refreshing cool of the dill, makes this salad worth making, even if the though of turkey is killing your appetite. Because it doesn’t even remind you of turkey leftovers – it is simply a delicious salad that you happen to make because you have some leftover turkey in the fridge. My friends Paul and Sharon declared it a success and even volunteered their Canon to immortalize the moment as we made this salad at their place and I left my trusty Nikon at home. I’m sorry that this picture is not all that great, but we didn’t have a macro lens or a schnazzy flash to work with and we really did try. But trust me, this salad is a keeper for your post-holiday recipe clipping and requires very little work on your end, something truly valuable in the post-Thanksgiving food-induced coma.

Continue reading turkey salad.