Plum Biercake

THIS CAKE IS A GROWN-UP VERSION OF GINGERBREAD that can be enjoyed at any time of the year. The cinnamon and molasses lend it a festive note that’s perfect for the holidays, yet the plums are decidedly summery. Beer, of course, knows no season. Doppelbock is a very strong German lager with a dark color and rich, malty flavor.

The recipe comes together fast, and the cake will last for up to three days well wrapped on the countertop. Leave a knife nearby for easy snacking.

MAKES 6 TO 8 SERVINGS

2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
¾ cup sugar
1 large egg
3 tablespoons molasses
1 cup German doppelbock beer
4 small plums, halved lengthwise, pitted, and cut into wedges
Preheat the oven to 350°F. Grease a 9-inch round baking pan with butter, or spray it with nonstick spray. (A square pan will work too.) Dust the pan with flour and tap out the excess.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and the molasses. Alternately add the flour mixture and the beer to the butter mixture, beginning and ending with the flour. Beat just until smooth and combined.
Pour the batter into the prepared pan. Arrange the plum wedges in rows on top of the batter. Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack and then cut into squares and serve.

SHAKE IT UP: Can’t find doppelbock? Substitute another dark, richly flavored beer, such as a porter or stout.

Molten Chocolate Orange Cake

THIS CAKE IS IMPOSSIBLY RICH and incredibly gooey. Think of it as a full-scale version of the individual chocolate lava cakes so often found on steakhouse menus. While it is irresistible when served warm straight from the oven, the center will stay moist and fudgy overnight so feel free to bake it a day ahead. Store it tented with foil at room temperature. The bracing flavors of the Orange Up cocktail are the perfect complement to the cake’s decadent texture. Sip slowly between bites. Boozy Baker

MAKES 10 TO 12 SERVINGS

10 ounces bittersweet chocolate, chopped

½ pound (2 sticks) unsalted butter, softened

1¼ cups granulated sugar

6 large eggs, separated

¼ cup orange liqueur, such as Grand Marnier

1 tablespoon freshly grated orange zest (optional)

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Butter a 9-inch spring form pan or spray it with nonstick spray. Line the bottom of the pan with parchment paper.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.

In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg yolks, the orange liqueur, the orange zest (if using), and the vanilla extract. Stir in the melted chocolate. Stir in the flour and salt just until combined.

In another large bowl, beat the egg whites and remaining ¼cup sugar until soft peaks form, about 4 minutes. Stir one-third of the egg whites into the batter to lighten it. Carefully fold in the remaining egg whites in two additions.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the top of the cake is dry and cracked and a toothpick inserted in the side comes out clean, but a toothpick inserted in the center comes out lightly coated with chocolate. Cool the cake slightly; then unmold and dust with confectioners’ sugar before serving.

SHAKE IT UP: For a berry version, omit the orange zest and substitute framboise for the orange liqueur.

Green Tea and Banana Cake with Sake Syrup

A LOT OF THE TRENDY SUSHI RESTAURANTS in my neighborhood serve fancy fusion rolls with ingredients like mango and papaya. The delicate flavors commonly associated with Japanese cuisine (and Japanese wine) pair especially well with tropical fruits. Here, I’ve given a traditional banana loaf cake an Eastern twist with fragrant green tea powder and a floral sake glaze. Boozy Baker

MAKES8 TO 12 SERVINGS

FOR THE CAKE:
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
1 cup mashed ripe banana (about 2 bananas)
1 tablespoon green tea powder (matcha)
FOR THE GLAZE:
¾ cup confectioners’ sugar
3 tablespoons sake

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter, or spray it with nonstick spray. Line the bottom with parchment paper and butter or spray the paper. Dust the pan with flour and tap out the excess.
TO MAKE THE CAKE, in a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, and then beat in the sour cream and the banana. Gradually add the flour mixture to the butter mixture and beat just until combined.
Scoop 1 cup of the batter out of the bowl and pour it into a smaller bowl. Add the green tea powder to the cup of batter and stir with a whisk until well blended.
Spoon the “plain” batter alternately with the green tea batter into the prepared pan. Swirl the batters together with a knife. Bake for 60 to 70 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
Cool the cake for 20 minutes in the pan. Remove the cake from the pan, peel off the parchment paper, and cool completely on a wire rack.
TO MAKE THE GLAZE, combine the confectioners’ sugar and the sake in a small bowl and whisk until smooth. Drizzle over the cake.

Fig and Orange Cake with Ouzo Glaze Recipe

MAKES 8 TO 10 SERVINGS

WHO BRINGS OUZO TO A CASUAL HOUSE PARTY instead of wine or a six-pack of beer? I have no idea which of my friends gave me a bottle of this potent licorice-flavored Greek liquor, but I owe them many thanks. Unsure of what to do with the leftovers, I came up with this recipe, which is the first cake I ever baked with booze. If the figs seem dry, plump them in a bit of ouzo before adding them to the cake. Then use the drained ouzo to make a cocktail with tonic water and a squeeze of fresh orange juice. [Boozy baker]

FOR THE CAKE:

1 cup all-purpose flour

¾ cup cake flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

½ pound (2 sticks) unsalted butter, softened

1 cup sugar

4 large eggs

1 teaspoon pure vanilla extract

2 teaspoons ouzo

Freshly grated zest of one large orange

1 cup chopped dried figs

FOR THE GLAZE:

1 cup confectioners’ sugar

2 tablespoons ouzo

How to Cook:

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the bottom with parchment paper and grease the paper. Dust the pan with flour and tap out the excess.

TO MAKE THE CAKE, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt in a medium bowl.

In a large bowl, beat the butter with an electric mixer until creamy, about 2 minutes. Add half of the sugar and beat to combine. Add the rest of the sugar and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract, ouzo, and the orange zest.

Add the flour mixture to the butter mixture and beat at low speed just until blended. Fold the figs into the batter with a wooden spoon.

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes.

TO MAKE THE GLAZE, combine the confectioners’ sugar with the ouzo in a medium bowl and whisk until smooth.

Remove the cake from the pan and place it on a wire rack set over a large plate or a baking sheet. Spoon the ouzo glaze over the cake and allow it to cool completely before serving.

SHAKE IT UP: Substitute Pernod, arrack (an anise-flavored liquor from the Middle East), or absinthe for the ouzo.

Ginataang Tilapia Filipino Food Recipe

Assemble these supplies:

Tilapya
Pechay
Gata Ng Niyog/coconut milk
Garlic
Onion
tomatoes
Ginger & Salt

Ginataang Tilapia is one of the best food originated in the Philippine. This food cooked with coconut milk or we called this n the Philippines "Gata ng niyog". Some filipinos serve this food with pechay, banana peppers and some many others.