The Burque Bunch

I am a proud native of the fabulous city of Albuquerque, New Mexico. I love everything about that place. The climate, the sunsets, the topography, the things you can do, places you can go....but I think what I miss the most about Albuquerque when I'm up at school is the people! Fortunately for me, this year a lot more people that I know from back home are up here in Utah. That and I've decided to be more proactive about organizing activities between friends. So a few weeks ago I decided to get a group of Albuquerqueans together for an impromptu dinner! Considering I invited people the afternoon before, it was a great turnout. Because I didn't want to spend a fortune on this dinner I assigned a few people to bring some food. I provided the entree, a side, and dessert. One friend brought drinks (actually he brought the ingredients. I made the drinks), another brought rolls, someone brought salad, and one brought mashed potatoes. For my contribution I made three lovely maple glazed pork tenderloins, some oven roasted asparagus, iced chai, and a delicious caramel apple cake.

Dinner was fabulous! I was so glad to share good food with such good company. I missed my friends from back home. I didn't realized how much I missed them until I actually started spending time with them again. Thank goodness I have started spending more time with them. I feel less homesick now that I have little bits of Albuquerque conveniently located in Orem and Provo. :)

Pork tenderloin and roasted asparagus

Our table scape plus Taylor and 90% of Bryce

Caramel Apple cake with green apple rose

Want some recipes? Okay, here you go! :)

Caramel Apple Cake

For the cake:

1 1/2 cups flour

1/2 tsp salt

2 tsp baking powder

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

3/4 cup milk

1. Add the flour, salt, and baking powder to one bowl and stir to combine.

2. In a separate bowl, whisk eggs with vanilla and milk.

3. In a third bowl or in a stand mixer, cream the butter and sugar together until smooth.

4. Beginning with the milk mixture, alternate adding the milk and the flour mixtures to the creamed butter and sugar. Do this in three additions, making sure to scrape the bowl between additions.

For the Caramel

4 TBS unsalted butter

3 cups sugar

5 TBS light corn syrup

1 cup heavy cream

1. Cook the sugar and corn syrup in a saucepan over medium-high heat, stirring occasionally until the sugar is dissolved and the mixture is dark amber, 7-10 minutes.

2. Reduce heat to medium. Carefully add cream and butter (it will splatter -- don't freak out!), stirring until combined, about 3 minutes.

Assembly

1. Peel and core 2 granny smith apples

2. Slice the apples into rings, and press into the bottom of a greased 9 inch cake pan, overlapping slightly.

3. Pour half the caramel mixture over the apples.

4. Pour half the cake batter over the caramel.

5. Drizzle the remaining caramel over the cake batter and swirl through with a butter knife.

6. Pour the rest of the cake batter on top.

7. Bake at 350 for 50 minutes to an hour or until an inserted toothpick comes out clean

TO UNMOLD THE CAKE - after the cake has cooled (to allow it to set further), run a clean knife along the edge of the pan. Warm up the bottom of the pan (you can do this on your stove or dip the bottom of your pan in hot water) to soften the caramel. Place a plate on top of the pan and flip over so the cake unmolds onto the plate. Voila! Beautiful caramel apple cake. :)

*NOTE* When I made this cake I doubled the cake batter recipe and had a little too much. However, 1 recipe is not enough, so I would recommend making 1 1/2 the recipe.

Maple Glaze -This is great for pork, chicken, or duck!

*NOTE* I did not include measurements in this recipe simply because I feel it unnecessary. I feel that experimentation in the kitchen is very important and you should make this glaze to suit your tastes. Use this recipe as a guideline and an inspiration -- not as a absolute directive.

Maple syrup

Ginger

Dry mustard (don't use a lot!)

Cayenne pepper (a little goes a long way!)

Nutmeg

Cinnamon

Cornstarch

Water

1. Bring maple syrup, ginger, dry mustard, cayenne pepper, cinnamon, and nutmeg to a boil in a small saucepan, stirring occasionally.

2. After the mixture has reduced slightly, make a slurry (Add about 1/2 tablespoon of cornstarch to 1 1/2 tablespoons of water and mix) and pour into the sauce, stirring.

3. Allow sauce to return to a boil and let thicken to desired consistency.

4. Serve with pork, chicken, or duck!