In case you forgot to circle your calendar, today’s the day.
From 5 to 8 p.m., Everett cook, cookbook author and our own frequent Forum contributor Carolyn Meagher will sign copies of her cookbook, "Seasoned With Love," at Salon Retro &Books, 6303 Wetmore Ave., Everett.
"I’d love to have Forum readers come on down and see the book, if they don’t already have it, and exchange recipes," she said.
Let’s get to the if-you-don’t-already-have-it part. In a Sept. 18, 2002, Forum column, we said the book was "jampacked with tantalizing, taste-tempting, heart-healthy recipes, culinary tips and tricks, and reflections about food, family, friends and faith."
And so it is.
But what we didn’t say in that column — because we didn’t know it until we gave you a taste — was that this book also packs the recipe for Meagher’s must-have, oh-so-popular tugboat lentil soup.
(The very one the Forum has already, working on the old "your demand is our command" program, reprinted several times.)
That was the first taste. Here’s the last bite from this book: It’s a dessert, about which Meagher says, "Even the most critical carrot cake lover will like this spicy, moist, not-too-sweet version of a classic cake."
Pina colada cake
1can (8 ounces) crushed pineapple in juice
1/4cup unsweetened applesauce
2tablespoons canola oil
6large egg whites
2 1/2cups finely shredded carrots
2cups flour
1 1/2teaspoons cinnamon
1teaspoon nutmeg
1/4teaspoon cloves
2teaspoons baking powder
2teaspoons baking soda
1/2teaspoon salt
1cup brown sugar
1/2cup granulated sugar
1/2cup raisins
1/2cup shredded coconut
1/4chopped walnuts or macadamia nuts
Pineapple glaze (recipe follows)
Preheat oven to 350 degrees. Coat a 12-inch Bundt pan with cooking spray; dust with flour. Drain pineapple; reserve juice.
In the large bowl of an electric mixer, slowly mix drained pineapple, applesauce, oil, egg whites and carrots until barely combined. In another large bowl, combine flour, spices, baking powder, baking soda, salt, brown sugar and granulated sugar. Add to pineapple mixture along with raisins and coconut.
Beat on low-medium speed just until evenly mixed. Gently fold in nuts. Pour into prepared pan. Bake for 40 to 45 minutes, until top springs back when lightly touched or until a wooden toothpick inserted in the middle comes out clean. Cool cake on a rack for 10 minutes before removing from pan; cool completely before frosting.
Makes 16 servings.
Pineapple glaze
1tablespoon butter or margarine, softened
About 2 cups powdered sugar, divided
Reserved pineapple juice
In a small bowl, combine the butter or margarine and 1 cup of the powdered sugar. Gradually add reserved pineapple juice and additional powdered sugar (about 1 cup), beating well, until frosting is of glaze consistency. Spread on cooled cake.
Notes: Store cake in refrigerator. Instead of frosting, sift powdered sugar on top of cake. When using applesauce instead of shortening or other fat, the key to a tender cake is to mix the batter as little as possible. Cake can also be baked in a 9- by 13-inch pan for 35 to 40 minutes. Use a food processor to quickly shred carrots.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
