I love learning new things about food – either from people, magazine, or food blogs. Lately I have been taking classes at the Cambridge School for Culinary Arts. I love it because it is relatively close to my apartment, the instructors are great, I get to meet new people (which is REALLY hard to do when you move to a new city), and I learn. So far I have taken 3 classes – a sushi class, a 6-part basics course (one 4 hour class of knife skills – yes! I finally know how to properly cut an onion!), and a baking series. In fact, my recent baking addiction is partly due to the baking classes.
This bread came from my last cooking class. Flour, Sugar, butter, wine, cranberries, walnuts. What else could you want in a
dessert breakfast? The recipe tells you to grill it once the bread is cool and sliced. In class, we have an indoor grill and I was able to do so – at home, not so much in my tiny Boston (read: very very old) apartment. It also is accompanied by directions to make an extremely delicious Mascarpone to go on top of it in the event that you wish to eat it as a dessert like we did in class.
Me? I chose to eat the leftovers for breakfast this week. I think that worked out pretty well. It’s not too sweet, the wine flavor doesn’t stand out too much (others may disagree with me on this one), and has hearty breakfast ingredients like cranberries and walnuts. I will say that if you dont plan to add the cream to the top, beware that the cranberries can get you. Personally I like tangy flavors, but you may want to add a little bit more sugar to the recipe if you want to eat it plain.
Cranberry Zinfandel Bread
adapted from The Cambridge School of Culinary Arts
2 tbs oil
1 egg, slightly beaten
2 cups flour
3/4 cups sugar
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 walnuts, chopped (I might toast these a little next time I make it)
1 1/2 cup, whole raw cranberries
1/4 cup orange juice
1/3 cup white zinfandel
2 tbs butter
1. Preheat the oven to 350* and lightly butter/spray 1 loaf pan.
2. In a large bowl, combine the oil and eggs. Mix well to combine.
3. In a separate bowl add the flour, sugar, baking powder, and baking soda. Slowly incorporate mixture into the large bowl, stirring until just combined (this will be VERY crumbly).
4. Fold in walnuts and cranberries.
5. Add orange juice and zinfandel and stir until it just comes together.
6. Pour into prepared bread pans and bake for 1 hour (or once a wooden toothpick comes back clean and the top springs back).
7. (optional) After bread is cool, fire a grill and lightly brush both sides of the bread with melted butter. Each side will need no more than 3-4 minutes to get nice grill marks and that toasted flavor.
Orange Mascarpone Cream
1 cup mascarpone
2 tbs orange zest
4 tbs orange juice
1 1/2 orange liqueur (Grand Marnier or other)
1 tbs confectioner’s sugar
pinch of salt (yes, I know, salt – it brings out all the flavors. promise. try with and without it and then see)
Stir to combine. Top the bread with a dollop of cream (or eat with a spoon like me right out of the bowl)