Published in the Inlander 10.18.12
These are some of my favorite songs to listen to to get me in the mood to cook, clean, etc.
(Pictured) “Anchors Dropped” by Mt. St. Helens Vietnam Band
“Stillness is the Move” by The Dirty Projectors
“You Are the Best Thing” by Ray LaMontagne
“I’ve Seen Enough” by Cold War Kids
“Reasons to Sing” by The Crash
“Watch the Tapes” by LCD Soundsystem
“Girlfriend” by Phoenix
“Fresh Blood” by The Eels
“Octavio” by Viva Voice
“Ringtone” by Ringtones
For the cake
1 cup unsalted butter
1/2 cup butter flavored shortening
3 cups granulated sugar
3 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup apple cider
1 teaspoon pure vanilla extract
For the glaze
1/2 cup granulated sugar
1/4 cup buttermilk
1/4 teaspoon baking soda
2 teaspoons light corn syrup
1/4 cup unsalted butter
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees. Butter and flour two loaf pans.
For pound cake, soften butter and shortening. Gradually add sugar, beating for 1 minute. Add eggs, 1 at a time, beating for 1 1/2 minutes after each addition.
Sift together flour, salt, allspice, nutmeg, baking powder, cloves and cinnamon. Blend together cider and vanilla. Add dry ingredients to butter mixture alternately with cider mixture. Stir until well-blended. Pour batter into prepared pans. Bake for 50-60, or until done. Cool cakes in pans for ten minutes, then remove from pans and cool on wire rack.
For glaze, stir together sugar, buttermilk, baking soda, corn syrup, butter, vanilla and cinnamon in medium saucepan. Bring to a rolling boil over medium-low heat. Boil for 6-8 minutes, stirring occasionally, or until candy thermometer registers 185 degrees.
Place a piece of waxed paper underneath the cooling rack that your cakes are on. Pour glaze on top of pound cakes and using a frosting spatula, gently spread glaze out to the sides and allow it to drip down.
Ingredients (recipe from Epicurious)
Pulse fennel, onion, and garlic in a food processor until coarsely chopped.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.