2018 December Colony Magazine

COLONY TASTE
Americana
TASTE OF
THE COLONY COOKBOOK
By Barbie Butz
Americana Woman
What could be more “Americana”
than a holiday recipe using
cranberries? I found this one, titled,
“Cranberry Upside-Down
Cake with Orange Custard
Sauce,” in a cookbook compiled
by Assistance League of the Bay
Area, Houston, Texas. The book is
titled, “Settings on the Dock of the
Bay” and was published in 1999.
I have a deep appreciation for
cookbooks compiled by Assistance
League and Junior League
chapters. The books are beautiful
to begin with and the recipes are
outstanding. The proceeds from
the sale of these books always go
to philanthropic projects in the
communities where the organizations
exist. I like that my purchase
helps make a difference in someone’s
life.
Watch the cookbook shelves in
your local thrift stores for books by
these two groups that are so much
a part of our “American Way.”
Newer releases can be found at
®
large bookstores like Barnes and
Noble.
Cranberry
Upside-Down Cake
with Orange
Custard Sauce
Ingredients:
9 tablespoons (1 stick plus 1/8
stick) butter, softened
1 cup sugar
1 (12-ounce) package fresh cranberries
1 ¼ cups flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 teaspoon grated orange zest
½ cup milk
1/3 cup currant jelly, melted
Orange Custard Sauce (below)
Directions:
Spread three tablespoons of
butter on the bottom and side of
a 9-inch round cake pan. Sprinkle
a half-cup of the sugar evenly
in the bottom. Cover with the
cranberries. Mix the flour, baking
powder and salt together. Beat the
remaining six tablespoons of butter
and remaining half-cup sugar in a
E85
Diesel
Propane
Car Wash
Hwy 41 & 101 Exit 219 Atascadero, CA 93422
mixing bowl until light and fluffy.
Add the egg, vanilla and orange
zest and mix well. Add the flour
mixture alternately with the milk,
beating constantly at low speed
until just combined after each
addition. Pour over the cranberries
and smooth the top. Bake at
350 degrees for 45 to 60 minutes
or until brown. Cool in the pan on
a wire rack for 20 minutes. Invert
onto a serving plate. Brush with
melted currant jelly. Serve with
Orange Custard Sauce.
Orange
Custard Sauce
Ingredients:
1 cup milk
1 cup half-and-half
1 (1-inch) piece vanilla bean
3 (1/2 x 3½ -inch) pieces orange
zest
6 egg yolks
¼ cup sugar
2 tablespoons Grand Marnier
Directions:
Bring the milk, half-and-half,
vanilla bean and orange zest to a
simmer in a small saucepan. Remove
from the heat and let stand
for 15 minutes. Strain into a bowl.
Beat the egg yolks in a mixing
bowl. Add the sugar. Beat for
three minutes. Add the strained
milk mixture and mix well. Pour
into a saucepan. Cook for seven to
10 minutes or until thickened over
low heat, stirring constantly. Remove
from the heat. Stir in Grand
Mariner. Let stand until cool. Pour
into a sauce boat to serve.
Spiced Cranberry
Apple Glogg
This next recipe is for a Glogg,
an authentic Swedish spiced wine,
perfect for those cold nights ahead
here in our North County! And
guess what — it uses cran-apple
juice cocktail!
Ingredients and Directions:
For this body-warming drink,
bring 3 cups cran-apple juice
cocktail, 7 cups dry red wine, ½
cup sugar, 2 cinnamon sticks, 2
whole cloves and orange rind
strips to just below a simmer in a
large saucepan. Cook for 1 hour.
Strain and ladle into mugs. Can be
prepared ahead and served warm.
Happy Winter Holidays
Enjoy your turkey, dressing,
green bean casserole, sweet potato
casserole, mashed potatoes
and gravy, cranberry sauce, Waldorf
salad, relish platter, hot rolls
(with lots of butter), wine, pumpkin
pie, pecan pie, mincemeat pie,
and on and on and on. And yes,
have a slice of that Cranberry
Upside-Down Cake with Orange
Custard Sauce, while you’re at it!
28 | colonymagazine.com COLONY Magazine, December 2018