2011 Recap

I’ve been remiss. With posting, that is. Not that it’s a good excuse, but it got really busy at my job and before I knew it, the end of the year was here. So it’s nice to be back! And in the spirit of the New Year, here’s a list of my top 5 Samiwich & Addiecakes moments from 2011.

5. Cultivating a plot in my neighborhood community garden. Who knew that kale, beets and strawberries would grow in one of the city’s windiest, foggiest patches? Granted not in our plot specifically (we’re working on this), but it’s been a fun, inspiring experiment overall.

4. Not that I’m bitter, but last year’s entry into my cousin’s annual Cookie Contest yielded a piddly 4 votes. But thanks to Addiecakes' brilliant recipe, this year I took 2nd place! Her Chocolate Almond Crack (which I changed to “Snap Cracker Pop cookies” since I didn’t think it was nice to say “crack” around the holidays) is just that – uber-addicting and habit-forming. Plus, it couldn't be any easier - it begins with saltine crackers and literally takes 10 minutes.

3. Dear Poutine: You complete me. Love, Samiwich

2. If I had a superpower it would be time travel, and if I could travel back in time and relive one meal this year, it might just be the delightfully decadent dinner at Restaurant Gary Danko. Foie gras, roast lobster, pork belly, chocolate soufflé and the city’s best cheese course - with 5-star service and ambiance, to boot.

1. If there’s such a thing as a Bucket List for foodies, the annual Rib Fest in Sparks, NV should be on it. 5 days of barbecued meats, 24 competitive teams, half a million visitors, and countless puns about meat, butts and racks. Need I say more? Hands down, this was my favorite foodie moment from 2011.

Thanks for another year of reading, liking and following us. Happy New Year!

SAMIWICH'S TASTE RATING

German Apple Crumb Cake

serves 16

recipe adapted from Quick German Recipes

prep time: 30 min / cook time: 40-45 min

CAKE INGREDIENTS

1/2 c unsalted butter, room temperature

1 c sugar

2 eggs, room temperature

2 c all-purpose flour

1 1/2 tsp baking powder

1 tbsp lemon peel, grated

1/2 c milk, room temperature

2-3 apples, peeled and thinly sliced

* I used cortland apples

Optional: cinnamon

TOPPING INGREDIENTS

1 1/4 c all-purpose flour

3/4 c sugar

3/4 c unsalted butter, cold

CAKE INSTRUCTIONS

• Preheat oven to

350˚F.

• Grease a 13x9" baking pan. Set aside.

• In a medium bowl, beat butter and sugar.

• Add eggs and beat.

• Blend flour, baking powder and lemon peel together.

• Add flour mixture alternately with milk into butter mixture and mix well.

• Spread batter into greased pan.

• Arrange apple slices on top of batter in slightly overlapping rows.

* Optional: dusted cinnamon over apple slices.

TOPPING INSTRUCTIONS

• In a small bowl, combine flour and sugar.

• Using a pastry blender, cut in butter until mixture resembles large crumbs.

Sprinkle over apples.

• Bake for 40-45 minutes.

** ADDIECAKES' NOTE **

• The lemon peel can be substituted with 1 tsp of almond extract.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Apple Strudel

makes 2 logs

recipe adapted from Beyond Kimchee

prep time: 30 min / cook time: 40-45 min

INGREDIENTS

1 package of puff pastry (2 sheets), thawed to room temperature

2 c baking apples (about 2-3), cubed

* I used Cortland Apples, it's all I had on hand

1/2 c raisins

1/2 tsp cinnamon

4 tbsp white sugar, divided

2 tbsp all-purpose flour

1/2 c chopped or ground nuts, walnut or almond

* I used pecans

2 tbsp light brown sugar

2 tbsp bread crumbs

1 egg, room temperature

1 tsp water

INSTRUCTIONS

• Preheat oven to

375˚F.

• Prepare a cookie sheet with parchment paper. Set aside.

• Peel, core and chop apples into 1/2" cubes.

• Place apples, raisins, cinnamon, 2 tbsp white sugar and flour in a bowl. Set aside for 20 minutes so they can release their juices.

• In another bowl, combine nuts, 2 tbsp white sugar, light brown sugar and bread crumbs. Set aside.

• Roll out one sheet of puff pastry into about 10" x 12".

• Sprinkle 1/2 of the nut mixture onto the pastry covering halfway and place 1/2 of the apple mixture on top. Lift up the front** of the pastry and cover the apple and start rolling all the way. Finish the second sheet the with the same method. Pinch the ends of the logs and tuck under.

• Transfer the logs onto the prepared baking sheet seam side down.

• In a small bowl, beat the egg and water together. Brush the tops of the logs with the egg wash.

• Make a few slits on top for the steam to escape.

• Bake for 40-45 minutes until the crust gets golden brown. Let logs cool slightly.

•

Optioinal: Dust with powdered sugar and serve with ice cream.

** ADDIECAKES' NOTE **

• I had trouble rolling the dough since it got pretty thin when I rolled it out. Please see the photos from Beyond Kimchee.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING