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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Monday, April 22

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« Flu Be Damned! Mole Carries On Let Them Little Ones Eat Cake »

Recipe Mon May 04 2009

Baking with Clementines

I decided to make my second foray into Nigella Lawson's clementine cake, as it seems to be popular and well, I've eaten a boatload of clementines each day as I've clutched tightly to their brief springtime appearance at the grocery store. I don't want to get sick of them before the crop fades away for the year. Clementines baked into a cake means that I can get my daily sugar fix and feel mildly healthy for having eaten a fruit-based, gluten-free dessert. Mildly.

The first step involves boiling 4 to 5 clems for two hours. the first time I did this, I ignored the project and watched television in another room. I later disovered that the smell of burnt clementines is awful. This time, I circled the stove like a hawk.

IMG_0747Allow me a brief product shout-out: my new best kitchen friend is the Cuisinart SmartStick Hand Blender, which is a godsend when it comes to pureeing soups and making smoothies, but an even better asset when I was griding almonds for this cake, as well as mashing the cooled, boiled fruit.

Clementine cake (well, SOME of it)The product? A very flavorful, spongy cake that has an air of being served at a formal tea party or reception. The boiling brings out the tangier, sharper side of the fruit's flavor, which gets a mild tempering by the small (one cup) amount of white sugar that accompanies the clementines, as well as the grainy texture of the ground almonds. Highly recommended.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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