Cranberry Upside Down Cake

  • 14 tablespoons unsalted butter, room temperature, plus more for pan
  • 3/4 cups all-purpose flour, plus more for pan
  • 1 12 oz package fresh cranberries
  • 1/2 cup Grade B maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons coarse yellow cornmeal
  • 3/4 cups plus 2 tablespoons sugar
  • 3 large eggs, separated, room temperature
  • 3/4 teaspoon vanilla extract
  • 1.5 oz wild cherry vodka OR amaretto OR triple sec 
  • 1/2 cup milk
  1. Butter an 8-inch round cake pan; dust with flour, tapping out excess. In a large skillet, heat 6 tablespoons butter over medium until sizzling. Add cranberries; cook until shiny, about 2 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, 3 to 5 minutes. Remove from heat.
  2. With a slotted spoon, transfer cranberries to a baking sheet to cool slightly before arranging in prepared cake pan. Return skillet to medium heat and cook until syrup boils and thickens, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries; let cool, about 10 minutes.
  3. Preheat oven to 350°F, with rack in center. Whisk flour, baking powder, and salt in a bowl. Whisk in cornmeal with a fork.
  4. With an electric mixer on medium, beat remaining 8 tablespoons butter and gradually add 3/4 cup sugar; beat until creamy, about 2 minutes. Add egg yolks; beat until well combined. Beat in vanilla and booze. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined.
  5. In a clean bowl, with an electric mixer on medium-low, whisk egg whites until foamy. Slowly add remaining 2 tablespoons sugar. Raise speed to high and beat until soft peaks form, about 5 minutes. Whisk one third of the whites into batter; fold in remaining whites.
  6. Carefully spread batter over cranberries. Bake until a cake tester comes out clean, about 45 minutes. Transfer to a wire rack to cool 2 hours before inverting onto a serving plate.

Roasted Garlic Chicken Soup

  • 1 garlic bulb, cut in half and roasted for 35 min in a 350F oven with 2 T olive oil in a ceramic ramekin
  • 2 medium yellow onions, diced
  • 1 t celery seed, lightly cracked in a mortar and pestle
  • 3 sprigs fresh thyme
  • 1 t rubbed sage
  • 2 c roasted chicken
  • 1 c white vermouth
  • 8 c chicken stock
  • 1 1/2 C small pasta (shells, orecchiette, orzo, etc)
  • fresh parsley fresh chives or green onion

Saute the onions until browned in the oil your roasted the garlic head in. Add in the roasted garlic that you’ve mashed into a paste. Add in the celery seed, thyme and sage. Cook for a couple minutes then add in the roasted chicken you’ve shredded up. Allow to caramelise well and then deglaze with the vermouth. Reduce by half and add in the stock. Simmer for half and hour and then add in the pasta. When the pasta is done, serve with warm, crusty buns and garnish the soup with the fresh parsley and chives.