Date and Pomegranate Molasses Cupcakes

I (Amelia) know some people hate the word moist and have inspired others to apologize after using it.  I’m here to state that I will NOT apologize for using a perfectly acceptable adjective to describe a texture. You just can’t replace moist with damp or steamy or any other synonym.

I mean, would you rather have a damp cupcake or a moist one?

These are some damp tasty cupcakes

All that is to say that these cupcakes are very moist. The base is dates (think sticky toffee pudding minus the toffee) and the frosting… sigh. Cream cheese pomegranate molasses. Pomegranate molasses is wonderfully sweet and acidic, both brightening and adding interest to the flavors. This is my favorite frosting of all time (trust me, I’m an experienced spatula licker). The combination of dates and pomegranate is one that came to me when I was considering all things winter produce. Dates are very sweet and rich, while pomegranates are light and tart, and I just knew what I had to do. One year later, I proudly present to you my brain child and new favorite cupcake recipe.

Please note: If you don’t like dates, this isn’t the cupcake for you. If you’ve never tried and/or are afraid of dates, on the other hand, I’d give this a shot. These are dense cupcakes, packed with gentle sweetness and flavor. Not really decadent or light, they fall somewhere in the middle, a little rich, but not overwhelming. All who have tested/tasted this recipe have been very pleased, so if you’re looking to impress, this is the recipe for you.

Date and Pomegranate Cupcakes

Makes 21-23

Cupcakes

• 2 1/4 cups dates (pitted for an easier time)

• 2 1/4 cups boiling water

• 1 1/2 teaspoons baking soda (use a ¾ tsp measure)

• 8 tablespoons (1 stick, ½ cup) unsalted butter, melted

• 3/4 cup granulated sugar

• 2 tablespoons light or dark brown sugar

• 1 large egg

• ½  teaspoon vanilla

• ½ teaspoon fine sea or table salt

• 2 cups all-purpose flour

• Pomegranate arils, for decoration. 

Frosting

• 8 oz softened cream cheese (1 package) 

• 2 Tbs softened unsalted butter

• 1 ½  tsp pomegranate molasses

• 1 pinch salt table

• 1 cup powdered sugar

Set a kettle of water to boil. Roughly chop pitted dates and toss them in a heatproof bowl. Pour boiling water over them and stir in the baking soda. Cover the bowl and set aside for 30 minutes.

Meanwhile, heat oven to 350°F. Line or grease two standard size muffin pans, the recipe will yield 22-23 cupcakes (just leave the remaining cups empty). 

Blend date-water mixture with an immersion or standard blender. In a separate large bowl, combine the melted butter and sugars. Whisk in egg, followed by the salt and vanilla. Stir in the flour until no floury spots show, then whisk in the date puree until smooth. With the ¼ measuring cup you used for the dates, scoop up the batter into the prepared pan, ¼ cup of batter per cup. Bake for 20-22 minutes, until no wet batter (but a few moist crumbs) sticks to an inserted skewer, and the cupcakes are lightly golden brown. The skewer should not come out completely clean before pulling them out, these are meant to be dense and moist. Let cool in the pan for five minutes before transferring to a cooling rack. Let them cool completely before frosting. 

For the frosting: While cupcakes are baking, combine cream cheese and butter with an electric hand mixer. Add in 1 ½ teaspoons pomegranate molasses and a pinch of salt, mixing again until combined. Slowly add in the powdered sugar until it’s all one frosting. Lick the beater and sigh in delight. 

Once cupcakes are cool, frost them simply with a knife or spatula and top with the pomegranate arils.

Not pictured: Giant worm in the grass

A Simple, Perfect Roast

Recently we’ve taken to having a roast on the first Sunday of each month, when we’re all extra hungry for dinner and ready for something soothing, warm, and filling. This recipe hails from our friends the Gublers when they were living in a predominantly Jewish neighborhood and learned they could get brisket on sale on Saturdays. They started making a weekly roast with the meat. We’ve changed the recipe a bit and changed the preparation from oven to slow cooker, but we’ll ever be grateful to the Gublers and their neighbors for the original inspiration of slow-simmered roast with carrots and onions.

This is a very good roast. The carrots are a favorite of mine (Amelia); they get soft and succulent from the dripping meaty juices. In combination with the warm meat, it’s to die for. We love serving this with a slice of good bread to soak up the juices.

 A Perfect, Simple Roast

 

2 medium to large onions, quartered

10 long carrots, cut into thick coins or diagonals (around 1 1/2 pounds, although the amount isn’t important. You could also use baby carrots for ease, they’re just a little less attractive imo)

Chunk of butter*

2­–4 pounds rump roast or brisket, depending on your needs

Salt (around two teaspoons, but a bit more if the roast is over two pounds)

1 cup red wine*

2 tablespoons tomato paste (3 if the roast is over 3 pounds)

4 cloves garlic, smashed and peeled but left whole

pepper

Place onions into the slow cooker, followed by most of the carrots.

Heat a large sauté pan (large enough to hold the roast) on the stove over medium-high heat. Melt butter on the hot pan, then add the meat to brown for a few minutes on its side. Brown another side or two, in the same manner. Salt it generously on different sides as it cook. Then move the roast into the slow cooker, setting it on top of the carrots and onions.

Pour wine into the hot sauté pan to deglaze, stirring up any meat bits left from the roast. Then add the tomato paste and let it melt in the hot wine. Pour the liquid over the roast, toss in the garlic cloves, then cook on low for 8 hours or high for 1 1/2 and low for 5-6.

Although we usually eat this with a slice of good bread, as mentioned above, it’s also very good over egg noodles. Sometimes we slice it, as in the photos here, but other times we pull it apart with forks into large chunks.

*As for the butter, one of the best cooks I know, a tall robust, and elegant woman with black hair and bright blue eyes from Azerbaijan, taught me that red meat always tastes better cooked with butter than with oil. I don’t cook a lot of red meat, and when I do the dish doesn’t always accommodate her advice. But it does here and I wanted to pass it along.

*We know very little about alcohol, so at the liquor store we ask an employee for help, explaining we need a red wine for cooking a roast in the range of 7 or 8 dollars. Please don’t use cooking wine—it will taste terrible. We’ve wondered about making this with grape or cranberry juice—let us know if you try.

The Best Banana Bread

I’ve (Amelia) loved banana bread my whole life. I remember being eleven and eating almost an entire loaf, my mom being shocked, and me feeling like I could still go for more. Given a proper incentive, I’m sure I could still pull it off today. Our banana bread is the best of its kind. Whenever I stray and try a new recipe it’s not the same.

Why is it the best? A combination of butter and coconut oil gives this sweetbread the perfect flavor profile, so it’s moist, sweet, and perfectly balanced. Feel free to skip the chocolate, but also please don’t. And, if you’re feeling like a real treat, we highly recommend banana bread sundaes.

We learned to turn banana bread into a dessert sundae at Sacco’s Bowl Haven in Somerville, MA.

Banana Bread

Makes 2 loaves

• 2 eggs

• 5 bananas

• 1/2 cup butter

• 1/2 cup coconut oil or shortening

• 2 cups sugar

• 4 cups flour

• 2 teaspoons soda

• 2 teaspoons salt

• 1 cup chocolate chips or diced dried apricots, or a combination of both (all optional)

Slice the butter cube in half and put half in each of the two bread pans. Place in the oven for the butter to melt while you heat the oven to 325°. This will not only grease the pan, but also brown the butter a bit, for a little extra wonderful flavor.  

Whisk together the flour, soda, and salt. Peel and smash the bananas with a potato masher.

Beat together the butter, coconut oil or shortening, and sugar for a minute or two until fluffy and thoroughly mixed. Add the eggs one at a time, mixing thoroughly after each. Stir in the banana, then stir in the dry ingredients, but only until some white streaks still remain. Add the chocolate chips or apricots, if desired, and finish stirring so that the batter has a uniform texture.

 Divide the batter between two pans smoothing the tops a bit, and bake for 65 to 70 minutes. Let sit for 10 minutes, then remove from pans to finish cooling on a cooling rack.

We love to eat this simply sliced, or sliced and toasted, or with ice cream and hot fudge sauce, like a brownie sundae with a twist.

Banana bread and hot chocolate for a heavenly 4 pm snack.