
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Order nowPopular on Food52
12 Comments
Petite F.
November 15, 2014
Thanks Meike1
Meike P.
November 26, 2014
Hi,
yesterday, I baked two bracks to find out where the problem lies and I noticed that a mistake slipped in. When I copied the recipe from my handwritten note book to the blog I changed the amount of tea to soak the dried fruits from 5 ounces (150ml) to 8.5 ounces (250ml). Unfortunately, this mistake changed the texture drastically and is the reason that it didn’t work out. I’m so sorry about that and I try my best to avoid these hassles by proof reading the recipes a couple times, but this one slipped through. I hope you’ll give the brack a second try one day!
All the best,
Meike
yesterday, I baked two bracks to find out where the problem lies and I noticed that a mistake slipped in. When I copied the recipe from my handwritten note book to the blog I changed the amount of tea to soak the dried fruits from 5 ounces (150ml) to 8.5 ounces (250ml). Unfortunately, this mistake changed the texture drastically and is the reason that it didn’t work out. I’m so sorry about that and I try my best to avoid these hassles by proof reading the recipes a couple times, but this one slipped through. I hope you’ll give the brack a second try one day!
All the best,
Meike
Petite F.
November 14, 2014
hi,
Yes, I used a bottom heat oven and I live in a Utah (high altitude). And no, I used canned pumpkin and I believe I used enough baking powder. However, here is the only thing I did different and that is I soaked my fruits for a week (lazy) and I didn't think it would affect the bread. I also don't measure my dry goods but maybe I am thinking of buying a scale if it makes such a difference. I think for most part, I didn't cook it enough or my oven temp was way off...I think.
To clarify: I was suppose to bake it on 350F for 50 minutes then turn the heat down to 320(?) and bake another 20 minutes?
Anyway, I have never been successful with breads. My 1st attempt at making bread was challah and it was a laughable experience to say the least:) I will try it again, when I have the patience and the time.
Thank you for your advices and responses!
Yes, I used a bottom heat oven and I live in a Utah (high altitude). And no, I used canned pumpkin and I believe I used enough baking powder. However, here is the only thing I did different and that is I soaked my fruits for a week (lazy) and I didn't think it would affect the bread. I also don't measure my dry goods but maybe I am thinking of buying a scale if it makes such a difference. I think for most part, I didn't cook it enough or my oven temp was way off...I think.
To clarify: I was suppose to bake it on 350F for 50 minutes then turn the heat down to 320(?) and bake another 20 minutes?
Anyway, I have never been successful with breads. My 1st attempt at making bread was challah and it was a laughable experience to say the least:) I will try it again, when I have the patience and the time.
Thank you for your advices and responses!
Meike P.
November 15, 2014
Hi,
The brack has to bake for 50 minutes on 350°F and for at least 30 minutes on 320°F. I tried it with convection and top/ bottom heat (it needs a bit longer to cook through) and both worked. Bottom heat (without top heat) works well for pizza and flatbread but it's not ideal for cakes. I never soaked the fruits for 1 week, so I have no experience how it would affect the result. I hope your 2nd attempt will be more satisfying!
All the best,
Meike
The brack has to bake for 50 minutes on 350°F and for at least 30 minutes on 320°F. I tried it with convection and top/ bottom heat (it needs a bit longer to cook through) and both worked. Bottom heat (without top heat) works well for pizza and flatbread but it's not ideal for cakes. I never soaked the fruits for 1 week, so I have no experience how it would affect the result. I hope your 2nd attempt will be more satisfying!
All the best,
Meike
Petite F.
November 13, 2014
Hi Meike,
I baked 'brack' last night and although the flavor was good, the middle was gooey and it stuck to the paper. I left it in the oven for extra long time hoping that it would come together. Not sure where I went awry but did not look anything like yours.
I may try it again just because...
Btw...Love your food website.
thx
I baked 'brack' last night and although the flavor was good, the middle was gooey and it stuck to the paper. I left it in the oven for extra long time hoping that it would come together. Not sure where I went awry but did not look anything like yours.
I may try it again just because...
Btw...Love your food website.
thx
Meike P.
November 13, 2014
Hi, I'm very sorry about that! Let's try to find out where the problem lies: Did you use convection or top/ bottom heat ? I always use the fan setting for my brack, it would need a little longer or higher temperature when you use top/ bottom. Did you make your own pumpkin purée or was it canned, maybe it was a bit too liquid? Did you use the right amount of baking powder? Did the fruits soak overnight? A few people made the brack and some shared the photos on Instagram and it always looked like mine. I would love to find out what went wrong.
I'm glad you enjoy my blog !
All the best, Meike xx
I'm glad you enjoy my blog !
All the best, Meike xx
Petite F.
October 29, 2014
So, stem ginger and crystalized/candied ginger is the same? because when I googled 'stem ginger' I read that it comes in a sugary liquid whereas the crystalized ginger is dried. Anyway, thank you for the recipe! This bread looks amazing!
Meike P.
October 30, 2014
Thank you! I know it is a bit confusing. Stem ginger is either preserved in syrup or crystallized, both are referred to as candied. There are two ways to make crystallized ginger:
1. Cook small pieces of ginger in water and sugar for about half an hour and then dry and sugar it. This ginger will be hard.
2. Cook cubes or slices of ginger in water for about an hour until soft. Drain them and cook them again in water and sugar for about half an hour until they crystallize. This ginger will be soft, that's what I did in my recipe.
1. Cook small pieces of ginger in water and sugar for about half an hour and then dry and sugar it. This ginger will be hard.
2. Cook cubes or slices of ginger in water for about an hour until soft. Drain them and cook them again in water and sugar for about half an hour until they crystallize. This ginger will be soft, that's what I did in my recipe.
Petite F.
October 27, 2014
oops...posted my copy rather than my question. Is there a sub for 'stem ginger' to make the Brack bread/
Meike P.
October 28, 2014
Hi!
There isn't really a substitute for preserved ginger, you could use more of the fresh ginger for the recipe but it wouldn't have the same effect. But when I read your comment you inspired me to make my own crystalized stem ginger this morning and it tastes great! It's a bit more spicy than the store bought one so I would use a little bit less for the pumpkin brack (about 40g / 1.5 ounces). Here's the recipe:
You need 250g / 9 ounces of very fresh and juicy ginger (preferably organic as it tastes stronger), peeled and cut it into 1.5cm / 0.5" cubes. In a sauce pan, bring the ginger in 1.5 cups of water to the boil and cook for 1 hour (simmering with lid-open for the first 15 minutes). When the ginger is soft, add 250g / 9 ounces of granulated sugar and 30ml / 1 ounce of water and bring to the boil, cook for 30 minutes on medium-low heat. Spread the ginger cubes on parchment and let them cool. You can keep the crystalized ginger in an airtight container and use the excess sugar to sweeten and spice up mint or lemon tea.
I hope that helps! Enjoy the brack!
There isn't really a substitute for preserved ginger, you could use more of the fresh ginger for the recipe but it wouldn't have the same effect. But when I read your comment you inspired me to make my own crystalized stem ginger this morning and it tastes great! It's a bit more spicy than the store bought one so I would use a little bit less for the pumpkin brack (about 40g / 1.5 ounces). Here's the recipe:
You need 250g / 9 ounces of very fresh and juicy ginger (preferably organic as it tastes stronger), peeled and cut it into 1.5cm / 0.5" cubes. In a sauce pan, bring the ginger in 1.5 cups of water to the boil and cook for 1 hour (simmering with lid-open for the first 15 minutes). When the ginger is soft, add 250g / 9 ounces of granulated sugar and 30ml / 1 ounce of water and bring to the boil, cook for 30 minutes on medium-low heat. Spread the ginger cubes on parchment and let them cool. You can keep the crystalized ginger in an airtight container and use the excess sugar to sweeten and spice up mint or lemon tea.
I hope that helps! Enjoy the brack!
Petite F.
October 27, 2014
, an Irish Tea Cake
When we moved to Whitby in North Yorkshire, England a few years, it didn’t take me too long to fall in love with the locals, the food, and the dreamy village. It must have been the day after my arrival that I discovered the famous local bakery called Botham's, which soon became my second home. One of the many local delicacies I grew to love is brack: juicy, butter-free Irish teacakes made with dried fruits soaked in tea and lots of spices. In Ireland, this is a traditional Halloween cake, but in my kitchen, I bake various versions of it all year round.
This recipe is made with puréed pumpkin in addition to tea-soaked raisins, sultanas, grated fresh ginger, and candied ginger. I also added a traditional spice combination of cinnamon, nutmeg, allspice, and cloves. The result is an aromatic and moist loaf, and the pumpkin makes it soft. It tastes divine with butter spread on top.
Pumpkin Pie with Coriander Caramel
My boyfriend's family is Maltese-American, and both cultures have had a big influence on my cooking and baking, especially on the sweet side. American pies and cookies soon became some of my favorites. For pumpkin pie, one of the fall classics, I came up with a recipe that combines the traditional version with a caramel and coriander seed topping. Coriander is very prominent in the cooking of the Maltese Islands in the Mediterranean, so this dish combines the best of both worlds.
Pumpkin Gnocchi with Walnut Pesto
Serves 4
For the walnut pesto:
3 1/2 ounces (100 grams) walnuts, plus a few for the topping
3 tablespoons chopped parsley
1/2 cup (110 millilters) olive oil
Salt, to taste
Pepper, to taste
For the pumpkin gnocchi:
21 ounces (600 grams) pumpkin, cut into 1-inch (2 1/2-centimeter) cubes
7 ounces (200 gram) potatoes, cut into 1-inch (2 1/2-centimeter) cubes
2 egg yolks
2 tablespoons butter
10 ounces (280 grams) plain flour
3 teaspoons (leveled) salt
Grated nutmeg, to taste
Pepper, to taste
See the full recipe (and save and print it) here.
Photos by Meike Peters
Jump to Comments (0)
SHARE THIS ARTICLE TWEET THIS ARTICLE
THE GREAT PUMPKIN
READ
17 Pumpkin Recipes to Help You Use an Entire Pumpkin
SHOP
Plush Pumpkin
READ
Sweet and Salty Roasted Pumpkin Seeds
SHOP
Spiced Sugar Cubes
FROM OUR FRIENDS
TASTINGTABLE.COM
8 Chocolate Recipes You Can't Help But Love
TASTINGTABLE.COM
The Finest Scrambled Eggs Ever
FIRSTWEFEAST.COM
10 'Healthy' Junk Food Recipes
TASTINGTABLE.COM
How to Make the Ultimate Grilled Cheese
powered by ZergNet
Tags: weeknight dinner, everyday cooking, pumpkin, squash, autumn, fall, pasta, soup, pumpkin pie
Meike Peters ° eat in my kitchen
FOLLOW
When we moved to Whitby in North Yorkshire, England a few years, it didn’t take me too long to fall in love with the locals, the food, and the dreamy village. It must have been the day after my arrival that I discovered the famous local bakery called Botham's, which soon became my second home. One of the many local delicacies I grew to love is brack: juicy, butter-free Irish teacakes made with dried fruits soaked in tea and lots of spices. In Ireland, this is a traditional Halloween cake, but in my kitchen, I bake various versions of it all year round.
This recipe is made with puréed pumpkin in addition to tea-soaked raisins, sultanas, grated fresh ginger, and candied ginger. I also added a traditional spice combination of cinnamon, nutmeg, allspice, and cloves. The result is an aromatic and moist loaf, and the pumpkin makes it soft. It tastes divine with butter spread on top.
Pumpkin Pie with Coriander Caramel
My boyfriend's family is Maltese-American, and both cultures have had a big influence on my cooking and baking, especially on the sweet side. American pies and cookies soon became some of my favorites. For pumpkin pie, one of the fall classics, I came up with a recipe that combines the traditional version with a caramel and coriander seed topping. Coriander is very prominent in the cooking of the Maltese Islands in the Mediterranean, so this dish combines the best of both worlds.
Pumpkin Gnocchi with Walnut Pesto
Serves 4
For the walnut pesto:
3 1/2 ounces (100 grams) walnuts, plus a few for the topping
3 tablespoons chopped parsley
1/2 cup (110 millilters) olive oil
Salt, to taste
Pepper, to taste
For the pumpkin gnocchi:
21 ounces (600 grams) pumpkin, cut into 1-inch (2 1/2-centimeter) cubes
7 ounces (200 gram) potatoes, cut into 1-inch (2 1/2-centimeter) cubes
2 egg yolks
2 tablespoons butter
10 ounces (280 grams) plain flour
3 teaspoons (leveled) salt
Grated nutmeg, to taste
Pepper, to taste
See the full recipe (and save and print it) here.
Photos by Meike Peters
Jump to Comments (0)
SHARE THIS ARTICLE TWEET THIS ARTICLE
THE GREAT PUMPKIN
READ
17 Pumpkin Recipes to Help You Use an Entire Pumpkin
SHOP
Plush Pumpkin
READ
Sweet and Salty Roasted Pumpkin Seeds
SHOP
Spiced Sugar Cubes
FROM OUR FRIENDS
TASTINGTABLE.COM
8 Chocolate Recipes You Can't Help But Love
TASTINGTABLE.COM
The Finest Scrambled Eggs Ever
FIRSTWEFEAST.COM
10 'Healthy' Junk Food Recipes
TASTINGTABLE.COM
How to Make the Ultimate Grilled Cheese
powered by ZergNet
Tags: weeknight dinner, everyday cooking, pumpkin, squash, autumn, fall, pasta, soup, pumpkin pie
Meike Peters ° eat in my kitchen
FOLLOW
See what other Food52 readers are saying.