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Snowy Holiday Edition-December 16, 2004
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December 2004
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Snowy Holiday Edition |
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Christmas - what a wonderful sweet time of year to launch The Sugar Club. As a home cook enthusiast, it is my favorite season and the perfect time to introduce an Organic Gourmet Newsletter for fellow food aficionados. Bi-monthly, I will bring you a selection of seasonal recipes using a range of unrefined and organic sugars.
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Christmas always gives me the perfect ?excuse? to pull out all the stops in the kitchen, use the best ingredients, and create some warming wintry dishes. My kids, 4 and 6, are already big cooking fanatics; they will even turn Sponge Bob Square Pants off for the opportunity to create a mess in the kitchen. The Swedish Christmas Cookies (pictured above left) are a favorite. |
My ultimate traditional dish is good Old Fashioned Molasses Christmas Pudding topped with lashings of Rich Brandy Butter. This year I will also be trying Chef Tyler Florence?s fresh Muscovado Cranberry Sauce recipe that he made Thanksgiving morning, viewed by millions, on The Today show. ?The rich unrefined Muscovado sugar pairs perfectly with the tartness of the fresh Cranberries, adding warm mellow flavors without excess sweetness? revealed Tyler.
Enjoy the season and remember there is always time to whisk something up in the kitchen, and baking from scratch lets you control the content and increases your sense of achievement. If you have any comments, or recipes you would like to share, I would really love to hear from you. Welcome to The Sugar Club and have a Merry Christmas.
Pauline | |
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Competition |
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Win a copy of Carol Wilson's latest book, Porters English Cookery Bible co-authored by the distinguished British restaurateur Richard, Earl of Bradford. This hardback cookery book gives an intriguing insight into the fascinating heritage of English food and cooking.
To Enter: Send The Sugar Club your favorite Easter recipe(s) that uses Unrefined and/or Organic Sugars and briefly describe its heritage or why it is your choice. The top 10 recipes will be tested in The Sugar Club's Test Kitchen and the 5 winners will receive a copy of Porters English Cookery Bible and full size pouches of Wholesome Sweeteners' Organic Turbinado Sugar and Organic SuCaNat; runner-ups will receive a SuCaNat cookery book plus Organic Turbinado and Sucanat pouches.
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Send your recipe (and any photos of you and/or the dish) to info@wholesomesweeteners.com and reference The Sugar Club Test Kitchen Easter Competition. Be sure to include your contact information (email, phone number and mailing address) so that we can contact you. Good luck and happy cooking! | | |
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Recipe |
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Our December Dessert is a rich, decadent Garland Cake that will compliment any festive meal. The Unrefined Dark Brown Molasses Sugar, chocolate and cranberries create a unique depth of flavor. |
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Method:
Preheat the oven to 375 degrees F. Cream the butter and sugar together. Separate the eggs and beat yolks into the mixture. Sift flour and baking powder together and stir gradually into the creamed mixture with the cocoa, vanilla and milk.
Whisk egg whites until stiff and fold into the mixture. Spoon into a lightly greased 3-pint ring mold and smooth the surface. Bake for 35-45 minutes or until risen. Turn on to a wire rack.
Put cranberries in a pan with orange rind, juice and sugar and poach gently for 10 minutes. Blend corn flour with 1 tablespoon water and mix into the cranberries. Bring to the boil, stirring until sauce is thick. Leave to cool.
Cut the cake into three layers. Place bottom layer on a serving plate. Whip cream until stiff and spread over bottom two layers of cake. Cover cream with cranberry filling, and then place the layers one on top of the other. Using a peeler, make chocolate curls from the chocolate. Put remaining chocolate into a pan with the sugar, 3 tablespoons water and oil. Stir over a low heat until melted and smooth. Cool chocolate frosting slightly then pour over the cake. Top with chocolate curls and leave to set. | |
Chocolate & Cranberry Garland Cake
Ingredients for the cake:
1 ? stick butter
? cup Billingtons Dark Brown Molasses Sugar
3 medium, cage-free Organic eggs
? cup unbleached self-rising flour
1 teaspoon baking powder
? cup cocoa
1 teaspoon vanilla essence
5 tablespoons organic milk or soymilk
Ingredients for the filling:
1 cup fresh cranberries
Grated rind and juice of 1 orange
2 tablespoons Billingtons Dark Brown Molasses Sugar
2 teaspoons cornflour
? cup whipping cream
Ingredients for the icing:
5 oz block of plain chocolate
2 tablespoons Billingtons Dark Brown Molasses Sugar
1 teaspoon sunflower oil
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News |
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Wholesome Sweeteners is launching Organic Turbinado, The First and Only Organic Turbinado Sugar in the USA and Canada!
How is it made? Organic Turbinado Sugar is made by crushing the freshly cut sugar cane to squeeze out the juice, rich in molasses, vitamins and minerals. The cane juice is evaporated and spun in a centrifuge, or turbine, to produce the large sparkling golden crystals. |
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For this reason, this style of natural large sugar crystals is often referred to as Turbinado Sugar. It is not blended, colored or chemically refined and is a perfect sweetener for coffee, iced-tea and other beverages as well as a crunchy topping for recipes.
It is the ultimate topping for cakes, cookies, muffins, crumbles and pies and a wonderful start to the day sprinkled on cereal or fruit. Use as a one-for-one replacement for refined sugars. |
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Wholesome Sweeteners' Organic Turbinado Sugar is endorsed by Washington DC's Chef Nora Pouillon, owner of Restaurant Nora, America's first certified organic restaurant and Asia Nora, where organic ingredients are combined to create healthy dishes for a balanced diet. Nora is so excited by this new product that she has allowed us to feature her photo and recipe on the back of the package! (Chef Nora is a non-compensated advocate of Wholesome Sweeteners.) Visit http://www.noras.com/ to find out more about organic restaurateur Chef Nora Pouillon.
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Click here to find out more about Organic Turbinado.
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