$100 Recipe and 100th Post

Caught up in the happy rhythm of cooking, eating, blogging, and repeating it all over again I paid little attention to the steadily growing number of posts. Yet this week when I glanced at the post list I realized that this is my 100th post! It is hard to believe that what was started on a whim last September has grown into an ongoing creative process that fills my days with wonderful people and exciting food.

Since the beginning, tens of thousands of you have come from over 120 different countries to stop by and see what is cooking here in the Dakotas. I have been awed, touched, and inspired by your comments and experiences. Despite widely diverse locations you have confirmed my belief that the love of good food is universal. Thank you.

In honor of this occasion, I decided to share a $100 recipe. Now, the recipe didn't cost me $100, in fact it is free to the world here (along with a touching story and beautiful photo). However, when on another whim I decided to enter a local rhubarb competition, this little recipe was tasty enough to outshine 20 other desserts and take home the $100 prize. It was the first time I have ever entered any kind of cooking competition and you would have thought I had won the lottery when they announced the winners. I could hardly contain my excitement!

In one of the most unique rhubarb desserts I have encountered, the filling combines fragrant cloves, orange peel, red wine, and tart rhubarb into a mouthwatering compote. Nestled into a crisp lace cookie basket and then topped with gently whipped fresh cream this is an elegant dessert with layers of flavor which will linger on your tongue long after the last bite.

Thank you again for making the first 100 posts such a pleasure to write. I'm thrilled to see what the next 100 will bring!

Rhubarb Sangria Compote in Brandy Snap Baskets (Printable Recipe)
Combination and Inspiration from Zested

Brandy Snap Baskets
Adapted from Gourmet Magazine, April 1997
Quantity: 6-8 Large Baskets

Ingredients:

1/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
5 tablespoons unsalted butter
1/4 cup sugar
2 tablespoons maple syrup
1 tablespoon water

Directions:

Preheat oven to 375° F. Place a Silpat or buttered sheet of parchment on a large flat baking sheet.

In a small bowl sift together flour, ginger, and cloves. Place a small saucepan over medium heat and melt butter with sugar, golden syrup, and water, stirring until smooth. Add in flour mixture and stir until ingredients are combined. Remove pan from heat and let stand 2 minutes. Spoon 1 tablespoon batter onto baking sheet and spread into a 3-inch circle. Make 2 or 3 more cookies the same way making sure to keep them at least 2 inches apart as they will spread in the oven. Bake cookies in middle of oven 7 to 9 minutes, or until just golden brown. Cool on the tray for only 30 to 45 seconds, or until just firm enough to hold their shape but still very flexible.

Moving fast, lift the hot cookies, one at a time, from the tray with a spatula and using your fingers gently press into a small bowl or muffin tin. (If cookies become too crisp to mold, return baking sheet to oven 30 seconds, or until cookies are re-heated through and pliable.)

To make the accent spirals, spread thin strips of batter instead of circles and bake until golden brown (4-5 minutes). Remove from oven and quickly wrap in a spiral around handle of a wooden spoon. Cool cookies 20 seconds and immediately slide off spoon handle.

Make more cookies with remaining batter in same manner until all of the batter is gone. Brandy snap cups and twirls can be made 2 weeks ahead and kept in an airtight container at room temperature.

Rhubarb Sangria Compote
Adapted from Bon Appétit, March 2008
Quantity: 2 cups

Ingredients:

Compote
2 cups Pinot Noir or Cabernet Sauvignon
1 cup plus 2 tablespoons sugar
3 2-inch-long strips orange peel
2 2-inch-long strips lemon peel
4 whole cloves
6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
1/8 teaspoon salt

Topping
1 cup heavy cream
2 Tablespoons sugar
Ground cloves

Directions:

In a large heavy saucepan over medium-high heat, combine wine, sugar, orange peel, lemon peel and cloves. Bring mixture to a boil and stir until the sugar is completely dissolved. Add rhubarb and salt into the pat and continue to simmer until the rhubarb is tender but not falling apart, about 8 minutes.

Use a slotted spoon to transfer rhubarb into a shallow dish, working to drain off as much liquid as possible. Place rhubarb into the dish in a single layer. Bring the remaining juices in saucepan to a boil and reduce to 1 1/4 cups, adding in any juices which accumulate in the shallow dish. This should take about 5 minutes. Once the liquid is reduced, pour the syrup over the rhubarb and let cool. Cover dish and chill until mixture is cold. This can be made 1 day ahead. Cover rhubarb mixture and store in the fridge.

When ready to serve, place a brandy snap basket on a plate and fill with rhubarb compote. Whip cream and sugar until soft peaks form. Place a dollop of whipped cream on top of the rhubarb compote, insert a spiral cookie, and lightly dust with ground cloves. Repeat with remaining baskets and compote. Enjoy!