Subscribe via RSS

Revealed! The BEST way to use up Christmas leftovers…

Chocolate Sour Cream Bundt Cake – You Asked For It!

As promised, here’s the recipe for the chocolate cake that
was featured in the orange Crème Anglaise video recipe we did a few weeks ago.
In case you missed it, here’s what happened: We uploaded a perfectly fine
looking custard sauce video, which no one cared about once they saw this
gorgeous looking cake.

Not only did the vast majority of the audience lose all
interest in the Crème Anglaise, but they also started requesting the cake be
shared in video recipe form. And by “request,” I mean they demanded under
threat of grievous bodily harm. Well, it worked.

By the way, you can use any pan for this cake, even a
cupcake tin, as long as you’re prepared to adjust your baking time. I’d love to
give you specific times, but that will depend on the exact size/type of pan.
Best to test early and often with the old bamboo skewer, until it comes out

I joked in the intro that if you messed this up, you
should never try to bake anything else again. The funny this is, that’s not a
joke. You’ll have to try really hard for this not to come out awesome. In fact,
the ganache is probably the trickiest part, and all that entails is pouring
boiling cream over chopped chocolate and stirring. I hope you give this
ridiculously easy and delicious chocolate cake a try soon. Enjoy!


Ingredients for 1 Chocolate Sour Cream Bundt Cake:
Recipe from Bi-Rite Market’s Eat Good Food
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
2 sticks (1 cup) unsalted butter
1/3 cup high-quality cocoa powder (use the best you can
1 cup water
1/2 tsp fine salt
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the ganache:
4 ounces good quality dark chocolate, chopped or broken into
1/2-inch pieces
1/2 cup heavy cream
*Bring cream to a boil and immediately pour over chocolate.
Wait 1 minute and stir until smooth and glossy.

Homemade Cream Cheese – The Labneh Way

This recipe video is inspired by a Lebanese yogurt cheese
spread called Labneh, but I decided to call it homemade cream cheese because my
sources deep inside Google tell me that “cream cheese” is searched for more
often than “labneh.” In fairness, and with apologies to my Lebanese fans, it really is
almost identical in texture and mouthfeel.

Like I say in the video, the taste is a bit bolder and
tangier than that stuff from Philly, but when is that ever a bad thing? Michele
found some amazing sheep’s milk yogurt at a local farmer’s market, and it was
incredible in this, but I’ve used regular yogurt and it works wonderfully as well.

You can use it as you would any commercial cream cheese, but
the honey and pistachio variation I tacked on to the end would make for a
memorable holiday brunch addition. On the savory side, you can’t beat simply
drizzling over some olive oil and eating as a spread with crispy bread or pita

Most recipes for this say you can eat it after one day, but
I really think the two-day “aging” and pressing process does great things. The
taste mellows out a bit, and the texture gets even denser and richer feeling. Besides,
if you don’t press it, you won’t get those signature, and ultra sexy
cheesecloth fabric marks! I hope you give this homemade cream cheese a try
soon. Enjoy!

Ingredients for about two heaping cups of cream cheese:
1 quart yogurt, try to get something really nice from a
dairy, or use Greek-style
1 tsp kosher salt or to taste
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.
Note: I’ve only made this one way, so I’m not sure what
happens if you deviate from the recipe and use low-fat yogurt, etc. Let me know
if you try something different!