GUINNESS STOUT GINGER CAKE

[nverland]

GUINNESS STOUT GINGER CAKE

INGREDIENTS
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh ginger root

DIRECTIONS

Preheat oven to 350 degrees. Butter a 9x5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

Portobello Carpaccio with Orange-Kalamata Tapenade

[nverland]

Portobello Carpaccio with Orange-Kalamata Tapenade
Serves 4
30 minutes or fewer
Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.

4 portobello mushrooms, stems and gills removed
2 tsp. olive oil, plus extra for brushing mushrooms and pan, divided
2 medium oranges
½ tsp. grated orange zest
½ cup Kalamata olives, pitted and chopped
2 tsp. capers, mashed
1 ½ tsp. finely chopped shallot

1. Brush or mist trimmed portobellos with oil; season with salt and pepper, if desired. Set aside.

2. Trim ends of 1 orange; place one end on cutting board cut-side down. Angle knife to cut between pith and pulp, and follow curve of orange to remove peel. Cut along inside of membrane walls to remove sections. Repeat with remaining orange. Roughly chop both; place in bowl. Add orange zest, olives, capers, 2 tsp. oil, and shallot to oranges; season with salt and pepper, if desired.

3. Heat grill pan or sauté pan over medium-high heat; brush or rub pan lightly with oil. Cook mushrooms in pan 3 minutes per side; cool.

4. Slice portobellos on bias, fan out across plates, and top with tapenade.