Tuesday, August 30, 2011
Here we are, over 3 years later, with me getting to pick for Tuesdays with Dorie again. And what do I do? Oh, the ways I screw up - let me count the ways! One, I again pick something cornmeal-based. Two, there's (again!) fruit in it. Three, I don't post until well into Tuesday, with more than a slight chance of not even posting on Tuesday. There are reasons, I promise - the start of classes, the gearing up of my fellowship, the re-invigorated pressure on publishing my research... Oh, and by some freak accident, my internet was out last night. And this morning. The luck, huh? I mean, we didn't lose internet this weekend when Irene skirted by us, but we lost it due to some randomness involving signal towers and messiness. I disapprove.
I don't, however, actually feel bad about the first two of the aforementioned screw-ups. I like cornmeal. Scratch that. I love cornmeal. And cornbread. And fruit in baked goods? I'm there too! Especially with the addition of freshly grated nutmeg and the re-shaping into twee little muffins. Oh, and the use of the fun little muffin liners my mom gave me for my birthday last month. That's a nice touch too. So I guess this was a good choice for me, especially because they were then re-purposed for J's breakfast this week. Given that he never remembers breakfast, that's a very good thing.
Also a good thing? Having multiple things to work on at once. After a summer that was so one-dimensional that I might have thrown a few fits along the way, the addition of coursework and reading and organizing seminars and such makes me happy. I'm even gearing back up to having people over, kicking off (quite spectacularly) with a regional party for the A Practical Wedding-sponsored Yay New York event. Any party revolving around doing good is worth having, and the addition of cake, champagne, amazing people, and lots of laughter? A million times yes. Especially after J decides to make a champagne flute tower, just because.
Cornmeal and Fruit Loaf
1 cup buttermilk
5 Tbsp butter, melted and cooled
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 apple or pear, peeled, cored, and cut in small dice
1/2 cup dried apple or pear
Preheat oven to 375F. Butter a 9x5 loaf pan, dust the inside with flour, and tap out the excess. Put the pan on a baking sheet.
Whisk together the buttermilk, melted butter, and eggs.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt, making sure they're evenly combined. Switch to a large rubber spatula and stir in the wet ingredients, stirring just until everything is moistened -- as with muffins, less mixing is better than more. Gently stir in the fresh and dried fruit, and scrape the batter into the prepared pan.
Bake for about 1 hour, or until a thin knife inserted into the center of the loaf comes out clean. Transfer the pan to a rack to cool for 10 minutes before running a knife around the sides of the pan and unmolding. Invert and cool right side up.
Last Week: Golden Brioche Loaves
Next Week: Chocolate Spice Quickies