Caramel-Apple-Ginger Bread

This bread caught my eye and dragged me 15 feet. Of course, when Emo Philips said that he was walking down a street of Downer's Grove talking about "something" while I was finger-walking through a magazine.
Regardless, I just had to do it, I had to bake this bread.

Caramel-Apple-Ginger Bread
from Cooking Club, Winter 2013
click to print

1 3/4 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c packed brown sugar
1/2 c canola oil
1/2 c sour cream
2 eggs
1 1/2 c finely chopped peeled apples (Braeburn, Gala or Honeycrisp)
1/3 c chopped crystallized ginger

Glaze
1/2 c brown sugar
1/4 c unsalted butter, cut up
1/4 c heavy whipping cream
1 tsp light corn syrup
1/2 tsp grated fresh ginger

Heat oven to 350°F if using a metal pan, 325°F is using glass dish. Spray 8.5x4.5" pan or dish wtih cooking spray. Line with parchment paper, allowing paper to extend over sides. Spray paper with cooking spray.

Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl.


Blend brown sugar, oil, sour cream, and eggs in blender 1 minute or until smooth.


Make a well in center of flour mixture. Pour in egg mixture; whisk until moistened.


Stir in apples and crystallized ginger; spoon into pan.


Bake 55-60 minutes or until wooden skewer inserted in center comes out clean but slightly moist. Cool in pan on wire rack set over sheet of waxed paper 10 minutes.

I opted to put the pan over a small baking sheet. While I did have to wash it later, I didn't contribute unnecessarily to a landfill.

Meanwhile, bring all glaze ingredients to a boil in small saucepan over medium-high heat, stirring constantly. Boil 1 minute, stirring constantly. Cool slightly.


Remove bread from pan; remove parchment. With wooden skewer, poke holes in top of bread every inch, inserting skewer all the way through bread. Spoon 1/4 c of the warm glaze over hot bread, allowing glaze to seep into holes. Cool completely on wire rack.


Gently warm remaining glaze just until spreadable. Spoon over bread, allowing glaze to drip down sides. Let stand until set.



Oh yeah, this bread is oh-my-effin'-good. It's sweet but not crazy sweet (even with the glaze), and it has the zing of ginger, plus the little chunks of sour-sweet apple. Win!

Cost:

• all-purpose flour: $0.14
• brown sugar: $0.42
• canola oil: $0.21
• sour cream: $1.10
• eggs: $0.95
• apples: $0.49
• crystallized ginger: $1.87
• unsalted butter: $0.10
• heavy whipping cream: $0.98
• light corn syrup: $0.04
• fresh ginger: $0.12

Total: $6.42 or about $0.54 for each of 12-slices.

Not Your Mama's Green Bean Casserole, Gluten Free

Green Bean Casserole before covering and refrigerating for the potluck.

I think green bean casserole is disgusting. I didn't want to make any green bean casserole, even if it's Alton Brown's. There was a vote for me to do this one though; I was stuck. To make this gluten-free for the potluck, I skipped the panko and replaced regular flour with Pamela's Artisan Blend.

Not Your Mama's Green Bean Casserole, Gluten Free
adapted from Food Network

For the topping:
2 medium onions, thinly sliced
heaping 1/4 c Pamela's Artisan Flour Blend
1 tsp kosher salt
Nonstick spray

For beans:
1 lb fresh green beans, rinsed and trimmed
1 gallon water
2 tbsp kosher salt

For sauce:
2 tbsp unsalted butter
12 oz mushrooms, trimmed and cut into 1/2-inch pieces
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 tbsp Pamela's Artisan Flour Blend
1 c chicken stock
1 c half-and-half

Preheat the oven to 475°F.

Combine the flour and salt in a large mixing bowl and stir to combine.


Add onions and toss to combine.


Coat a sheet pan with nonstick spray and evenly spread the onions on the pan.


Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Onion rings after 10, 20, and 33 minutes of baking.

Turn the oven down to 400°F.

Meanwhile bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.


Blanch beans for 3-5 minutes.

The recipe said 5 minutes; I let mine go for only 3 minutes. 

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat.


Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

Mine cooked 4 minutes before the mushrooms began releasing their juice.

Add the garlic and nutmeg and continue to cook for another 1 to 3 minutes.


Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.


Add the stock and simmer for 1 minute.


Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.


Remove from the heat and stir in 1/4 of the onions and all of the green beans.


Top with the remaining onions.

Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

But because I was bringing this dish for a potluck, I transferred the green bean mix to a 7x11" baking dish, then topped it with remaining onions before covering and refrigerating.


At work I threw the dish into the desk-top/counter-top broiler until it was heated through, about 30 minutes.


Some of those that ate it said they liked it and some of them didn't have a comment. Most people didn't try it, myself included. It's green bean casserole, so I'm not surprised. I will never do this again; I don't care who votes for it.

Cost:

• onions: $0.59
• Pamela's Artisan Flour Blend: $0.26
• fresh green beans: $0.95
• unsalted butter: $0.05
• mushrooms: $1.73
• garlic: $0.10
• chicken stock: $0.16
• half-and-half: $0.90

Total: $4.74 or about $0.79 for each of six servings.