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Rum & Eggnog Bundt Cake

Rum & Eggnog Bundt Cake

by | Dec 11, 2019 | Cakes & Pies, Recipe | 0 comments

“Tis the season!

The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.

We hope your holiday season is wonderful!

Frosting recipe here.

Rum & Eggnog Bundt Cake

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 12 people

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 tsp ground cinnamon
  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup eggnog room temperature
  • 2 tbsp rum or rum extract
  • 1 tsp vanilla

Instructions
 

  • Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
  • In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
  • Using a stand mixer fitted with the paddle attachment. beat butter until smooth. Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
  • Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
  • Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
  • Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.

Notes

Things needed for this recipe that we carry in the store:
  • nutmeg
  • light brown sugar
  • vanilla
  • bundt pans
  • wire racks
  • PAM Cooking Spray
  • KitchenAid stand mixers (really pretty colors)
  • measuring cups
  • measuring spoons
  • cake testers
  • bundt pan cleaning brushes
Cranberry Aioli with Citrus and Herbs

Cranberry Aioli with Citrus and Herbs

by | Nov 4, 2019 | Condiment, Recipe | 0 comments

This recipe comes to us courtesy of Chef Mike Garaghty from Wusthof. During our Annual Knife Event last weekend, he carved a turkey (and made it look effortless) and made roast turkey sliders. The accompanying sauce was the recipe you’ll find below. It’s super simple but well received.

Did you attend the Knife Event? Did you get to sample a turkey slider? Did you try the sauce? Tell us below!

Cranberry Aioli with Citrus and Herbs

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Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 1/2 cup heavy mayonnaise
  • 1/2 cup cranberry sauce
  • Zest of 1 orange
  • 1 tbsp Dijon mustard
  • salt to taste
  • pepper to taste

Instructions
 

  • Place all ingredients into a bowl and mix. Store in an airtight container for up to one week in the refrigerator.
Successful Annual Knife Event 2019

Successful Annual Knife Event 2019

by | Nov 2, 2019 | Event | 0 comments

Wow! What a fabulous day it was today at The Kitchen Company! We hosted our annual knife event sponsored by Wusthof and were lucky enough to have THREE knife experts in the house! A huge THANK YOU to Executive Chef Mike Garaghty and Knife Expert Hank Allen, both from Wusthof, and to Bruce Bochman, local expert knife maker located right her in Grants Pass Oregon.

Not only were there some incredible savings on knife purchases, but we were also treated to expert advice on a huge selection of Wusthof knives. Not only could you ask all your burning knife questions, but there was an opportunity to try all the knives on display.

We were treated to roasted turkey sliders courtesy of Becky Bochman (turkey roaster) and Chef Mike (turkey carver). Chef Mike all gave some great tips on roasting a turkey. Did you know that the “rest” period after roasting is critical? How about the type of pan in which you roast your turkey? A low-sided pan (like the baking sheets that were part of last month’s giveaway) coupled with a rack, allows air to flow all around the turkey which allows for more even cooking on the lower portions of the bird. Meaning that the thighs and legs get cooked before the breast meat gets over cooked!

All in all, it was a great day. Thank you to the folks who patiently waited in line for their knives to be sharpened, or at the check out when the lines were long-ish, or at the knife stations where there we a lot of folks wanting to ask questions and try out the knives.

Below are some images from the event. Just click and image to enlarge it and scroll through the gallery.

 

Easy Pumpkin Mousse

Easy Pumpkin Mousse

by | Nov 2, 2019 | Dessert | 0 comments

This is a super easy recipe for pumpkin mousse and is well-received every time we serve it in the store. It made its annual debut yesterday (November 1st) during the First Friday Art Walk festivities. It is so popular that one adventurous young lady consumed eight helpings! EIGHT!  Okay–to be fair, the portions were small and served in tiny little paper cups so, in actuality, she probably only had a regular-sized serving.

As stated above, this is a super easy recipe that can be made ahead and kept in the refrigerator for a few days in an airtight container like one of these by OXO or Kilner (both of which you can find in multiple sizes in the store).

Both are made of glass that can be placed in a microwave or toaster oven for reheating. The OXO dish has a plastic snap-on lid that has a silicone seal for stopping leaks. The Kilner dish has a glass lid with plastic and metal clips and also features a silicone seal for stopping leaks. Both are air-tight!!

 

Easy Pumpkin Mousse

Add some crushed graham crackers to the bottom of each serving dish for crunch and as a "make-shift" crust option.
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Ingredients
  

  • 1 package vanilla pudding instant (3.4 oz)
  • 1 tsp pumpkin spice aka pumpkin pie spice
  • 1/2 tsp cinnamon plus more for garnish
  • 1/2 tsp kosher salt
  • 1 can pumpkin puree 15 oz
  • 2 tbsp maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 cup whole milk
  • 1 1/2 cups heavy cream aka heavy whipping cream
  • 1 box graham crackers optional

Instructions
 

  • In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin puree, maple syrup, canilla, and whole milk and beat with a hand mixer until smooth.
  • In another bowl, whip heavy cream until stiff peaks form, 3-4 minutes. Fold 2/3 of the whipped cream into the pumpkin until smooth. Spoon or pipe into serving dishes and top with the remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.
Easy Homemade Pizza Crust

Easy Homemade Pizza Crust

by | Oct 30, 2019 | Recipe, Savory Baking | 0 comments

We’re featuring this recipe because our November Feature Giveaway is a pizza set by Emile Henri in honor of National “Pizza With The Works Except Anchovies” Day on November 7th. We’re choosing to feature the Emile Henry pizza stone because it is second to none for even heating, withstanding high temperatures, creating a crisp crust, and making pizza at home a joy. The set also comes with a pizza peel to make extracting your pizza from the oven less, shall we say…hazardous.

You might want to practice making dough (for when you win the pizza set) so we got this recipe straight from the Emile Henry website. Yes, you could just buy some premade dough at Trader Joe’s or some other supermarket but why would you want to when this recipe is so dang easy? Fresh pizza dough makes such a huge difference. Whether you like your pizza loaded with toppings or just with a bit of olive oil and fine cheese, the crust will take that pizza from ordinary to amazing. Once you have your dough ready, it’s full steam ahead for the pizza lovers in your life. This pizza-at-home thing just might become a habit. Sounds good to me…

What is your favorite type of pizza? Do you make it at home or get take-out? Does anyone really like anchovies on their pizza? Let us know in the comments below.

Link to the original recipe here.

Easy Homemade Pizza Crust

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 1 crust

Ingredients
  

  • 3 cups all-purpose flour
  • 1 envelope fast-rising dry yeast
  • 1 tsp salt
  • 4 tbsp cornmeal
  • 1 cup water very warm
  • 2 tsp sugar
  • 2 tbsp olive oil

Instructions
 

  • Combine flour, yeast, sugar, and salt in mixing bowl. Whisk until ingredients are blended.
  • 2. Stir in water and 2 tbsp olive oil until well blended.
  • 3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes
  • 4. Sprinkle Pizza Peel with 2 tbsp. cornmeal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14-inch circle and add toppings.
  • 5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
  • GRILLING DIRECTIONS: 1. Preheat your grill: CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place stone on top of grill grate. Let stone heat up to cooking temperature 500 - 700 degrees F, depending on your recipe instructions. GAS GRILL: Light burners, put pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions. 2. Meanwhile, roll out pizza dough onto a pizza peel. Add sauce, cheese, and toppings. 3. Just before cooking, sprinkle2 tbsp. of cornmeal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly. 4. When pizza is done, remove it with pizza peel. If you're making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot. 5. Place the stone on cutting board or trivets. 6. Cut pizza slices directly on Pizza Stone
  • CHEESE PIZZA: Spread 1 cup tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1-inch rim. Sprinkle on 2 cups shredded Mozzarella cheese PESTO PIZZA: Drop 5-6 spoonfuls of pesto on cheese pizza. MUSHROOM PIZZA: Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.