Leena Bakes: Cranberry Gingerbread Sorbet Sandwiches!

By on Nov 23, 2011 in Cookies, Desserts, Leena Bakes, Leena Cooks, Recipes, Sorbet | 0 comments

Rumor has it Turkey day is just around the corner, so I thought this would be the perfect time to roll out my new favorite winter dessert recipe: cranberry gingerbread sorbet sandwiches. Technically, I made these for my pre-Turkey day chili cookoff, which you’ll read about soon. But since cranberries only seem to appear in the market from November-December, this is a really great way to enjoy the short but delicious cranberry season. The recipe and more food porn after the jump! The idea for this recipe came from my original cranberry sorbet recipe, which I have rocked out for the past three years or so. This isn’t your typical cranberry sorbet. It’s got a bit of tartness, yes, but enough sugar to balance out the flavors. There is a hint of orange and ginger, not so much that you can pick it out in this recipe, but just enough to make the cranberries taste fragrant,...

Amuse bouche: What ingredients are traditional for Thanksgiving?

By on Nov 23, 2010 in amuse bouche, Food history, Holidays, Thanksgiving | 0 comments

Turkey with a bread stuffing and cranberries. White potatoes were introduced in the 18th century, sweet potatoes at the end of the 19th century. Despite the fact that pumpkins are native to America, the first pumpkin pie recipe was published in a British cookbook. Source: Oxford Encyclopedia of Food and Drink in America pp.542-543 ******************************* Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Leena Bakes: Thanksgiving pt.3 Dessert- Cranberry upside down cake

By on Nov 22, 2010 in Cakes, Fruit, Leena Bakes | 0 comments

This has to be my new favorite holiday dessert. It’s a bit sweet and a bit tart  five spice cranberry upside cake, inspired by a recipe in my Chez Panisse Fruits cookbook and from this post on The Joy of Baking. And if you are lucky enough to live in the U.S., you know that cranberries are a native fruit, making it the perfect fruit to focus on for a holiday dessert. Food porn and the recipe after the jump. It is made exactly like you make a pineapple upside down cake–you melt butter and brown sugar in the cake pan together, sprinkle on the cranberries and any seasonings, then top with cake batter. When the cake is finished and cooled, the pan is inverted so the cranberries are on top, all caramelized and pretty and red and making ya hungry. Recipe: Leena’s Cranberry Upside Down Cake with Five Spice Summary: Inspired by a recipe from Chez Panisse Fruit and...