Pear and Ginger Coffee Cake with Almond Shortbread Crumble Topping

This delicious coffee cake was born of the necessity to put to good use some of the large bag of pears we bought last weekend. Pears are Spouse's favourite fruit so I decided to "pair" them with ginger, which is probably Spouses favourite spice. I added a little of my favourite Chinese five spice to the mix and since the almond shortbread crumble topping was such a success on our Cherry Swirl Almond Crumble Coffee Cake I decided to add it to this one as well. My willing taste-testers at the office had this moist, delicious coffee cake reduced to crumbs in minutes.

Coffee Cake

Sift together and set aside:

2 2/3 cups flour
3 tsp baking powder

3 tsp powdered ginger

1 tsp Chinese five spice powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

½ tsp almond extract (optional)

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed. Stir in:

2 tbsp very finely grated fresh ginger

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the flour is almost incorporated, fold in:

2 large or 3 small pears, peeled and diced (about a half inch dice is fine)

Pour the batter into a greased and floured 10 inch spring form pan.

Almond Shortbread Crumble

1/3 cup ground almonds
2/3 cup flour
1/3 cup butter
½ tsp vanilla extract

Pulse together in a food processor or rub the butter into the flour with your hands until fully incorporated.

Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces, which get scattered all over the surface of the batter.  You can also add in some slivered almonds and a few extra cherry pieces with the crumble for an extra flourish of garnish. 

Bake for 50-60 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure that this cake is fully baked. Cool in the pan for about 10 minutes before moving to a wire rack to cool completely or serve while still warm.

Garlic and Five Spice Grilled Steak

I love summer grilling season when you can come home from work and within a half hour be sitting down to a quick-grilled dinner like this delicious striploin steak, marinated in a simple mix of Asian flavors. The beef can take the marinade for up to 24 hours, so with 5 minutes of advance preparation, this recipe will be ready to cook as soon as you can get home and warm up the grill. The small amount of sugar that is added to the marinade caramelizes on the surface of the meat for extra flavor which is delicious with the other flavors of soy sauce, five spice and garlic.

We served these great steaks with some grilled corn on the cob and a simple side salad for a completely satisfying meal.

4 striploin steaks, well trimmed and placed in a large Ziploc bag

For the marinade mix together:

1/4 cup, reduced salt soy sauce

2 cloves minced garlic

1 tsp Chinese Five Spice Powder

1/2 tsp black pepper
2 tbsp brown sugar
1/4 tsp crushed chili flakes (optional or adjust to taste) 
1/2 tsp toasted sesame oil (optional)

Stir together well before pouring onto the steaks and sealing the Ziploc bag. Marinate for at least an hour (and up to 24 hours) turning the Ziploc bag over a couple of times during the marinating time.

Preheat the grill to very high heat and grill for 4 minutes per side for medium rare steak. Yes, I actually do use a timer. Remove steaks from the grill, cover with a sheet of aluminum foil and let rest for 5 minutes before serving.

Orange Five Spice Glazed Salmon

Orange Five Spice Glazed Salmon

Here's one of those recipes that results when there's nothing in the fridge. A few simple ingredients thrown together to create a tasty citrus glaze saved us from a boring dinner one night last week. This is one I'll make again.

Serves 4

Glaze

• 1 ½  cups orange juice
• 2 tbsp grated fresh ginger
• ¼ cup soy sauce
• ½ tsp pepper
• 1 tsp five spice powder
• Few drops sesame oil

 

Bring to the boil and simmer for 5 minutes before thickening with a slurry of 1 tsp corn starch dissolved in a little water.

• Four 6 ounce salmon fillet portions, about 1 1/2 inches thick

Preheat oven to 425 degrees F. Place the salmon fillets on a parchment lined baking sheet, season with salt and pepper and bake for about 15 minutes. At his point begin brushing the glaze on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.

Five Spice Teriyaki Salmon

Five Spice Teriyaki Salmon

We normally eat our fish quite simply prepared at our house. Baked, pan fried or light poached with a squeeze of lemon is usually enough for me but sometimes a change of pace is in order and this great baked salmon teriyaki is one of the ways we really enjoy pumping up the flavor of that beautiful fish. Chinese five spice powder gives this recipe a little extra exotic flavor which goes extremely well with the teriyaki flavors and the robust taste of the fresh salmon.

Serves 4

Four 6 ounce salmon fillet portions, about 1 1/2 inches thick

Marinade:
Mix together:

1/2 cup soya sauce (preferably reduced salt soya sauce)

1/2 cup honey

1/2 cup brown sugar

1/4 tsp five spice powder (or cinnamon)

2 tsp sesame oil

4 tbsp rice wine vinegar (or apple cider vinegar)

1 ounce piece fresh ginger, very finely grated (freezing ginger makes it easier to grate)

1/2 tsp freshly ground black pepper

Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour. 

In a small saucepan lightly saute together:

2 cloves minced garlic

2 tbsp olive oil

Drain the marinade from the fish and add to the garlic and oil. Add 1/4 cup water and simmer until the sauce thickens to a glaze-like consistency.

Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes. At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.

Very good served with jasmine rice.

Sweet Potato Spice Muffins

We had some baked sweet potatoes last night for dinner and the leftovers got incorporated into these very easy to prepare, moist and tender spiced muffins. Not a bad addition to any Sunday brunch.

In a large bowl, mix together:

¾ cups sugar
2 eggs
½ cup cooking oil
1 cup sweet potato (mashed or pureed)

Sift together and fold into sweet potato mixture:

1 ½ cups flour
½ tsp salt
1 ½ tsp cinnamon
1 tsp allspice
¼ tsp cloves
1 tsp ground ginger
½ tsp ground cardamom
1 tsp baking powder
1 tsp baking soda

Fold in

1 cup golden raisins (optional)

Spoon batter into 12 greased or paper lined muffin tins. Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the center comes out clean.