Brown Sugar and Pecan CakeMemorial Day
Looking outside this morning, I was not inspired to go shopping for a day of grilling. Rather, I felt compelled to stay inside, huddled up with tea and some warm soup. (It really isn’t cold so much, as very, very damp, but I still feel like I should be inside). And, since we grilled outside last weekend, a Memorial Day menu won’t be the inaugural grill day. Factoring in the weather, and the desire for soup, some world class chili seems appropriate. (Of course, for me, chili requires moist cornbread and assorted toppings). For dessert, a Brown Sugar Pecan Cake- moist yellow cake, studded with chunks of crunchy pecans, topped with a sweet and crackly brown sugar glaze. I feel confident in my chili recipe, as my team at school did place 2nd in the Chili Cook-off. (Not bad for three kids from the NW. In case you were wondering, the winner was from Oklahoma and made tear inducing bowl of jalapeño chili). Our chili was a wonderful medley of spices- paprika (both smoked and hot), cayenne, cumin, chipotle, crushed powdered ancho chiles, dried oregano, minced garlic, cloves, and bay. The meat of choice was ground chuck, and we did add in (non-traditional) tomatoes and beans. Rather than just kidney beans though, a mix of kidney and pinto beans was used. I think that the real reason we did well was not just because of our smoky, spiced chili, but because of the corn spoonbread I made to got along side, and the variety of colorful toppings: chopped tomato, sour cream, minced green onions and grated cheddar cheese. It made the meal complete.
If you’d like to try the Brown Sugar Pecan Cake as a sweet and sticky ending to your menu, put it in the over while you start the chili. That way, the chili has the chance to develop its deep flavors while the cake bakes and cools. When the cake comes out of the oven, you can bake the spoonbread, which should be served warm for best texture. The food is so good that you won’t miss grilling (especially not in the rain).
Looking outside this morning, I was not inspired to go shopping for a day of grilling. Rather, I felt compelled to stay inside, huddled up with tea and some warm soup. (It really isn’t cold so much, as very, very damp, but I still feel like I should be inside). And, since we grilled outside last weekend, a Memorial Day menu won’t be the inaugural grill day. Factoring in the weather, and the desire for soup, some world class chili seems appropriate. (Of course, for me, chili requires moist cornbread and assorted toppings). For dessert, a Brown Sugar Pecan Cake- moist yellow cake, studded with chunks of crunchy pecans, topped with a sweet and crackly brown sugar glaze. I feel confident in my chili recipe, as my team at school did place 2nd in the Chili Cook-off. (Not bad for three kids from the NW. In case you were wondering, the winner was from Oklahoma and made tear inducing bowl of jalapeño chili). Our chili was a wonderful medley of spices- paprika (both smoked and hot), cayenne, cumin, chipotle, crushed powdered ancho chiles, dried oregano, minced garlic, cloves, and bay. The meat of choice was ground chuck, and we did add in (non-traditional) tomatoes and beans. Rather than just kidney beans though, a mix of kidney and pinto beans was used. I think that the real reason we did well was not just because of our smoky, spiced chili, but because of the corn spoonbread I made to got along side, and the variety of colorful toppings: chopped tomato, sour cream, minced green onions and grated cheddar cheese. It made the meal complete.
If you’d like to try the Brown Sugar Pecan Cake as a sweet and sticky ending to your menu, put it in the over while you start the chili. That way, the chili has the chance to develop its deep flavors while the cake bakes and cools. When the cake comes out of the oven, you can bake the spoonbread, which should be served warm for best texture. The food is so good that you won’t miss grilling (especially not in the rain).
However, if you are in a grilling mood, try our upcoming grilling class to get fired up. Roll up yours sleeves and get grilling with Nancy Forrest. This hands- on class will feature exciting Southwest flavors and bright colors. Try Southwestern Grilled Chicken with a Mango Salsa, or Grilled Hanger steak with cilantro marinade and chipotle lime aioli. “A Hands on Grilling with Dad- A Father’s Day Special” will be Sunday, June 15th at 2:00 PM.
Happy grilling!
Happy grilling!
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