These two Pinterest-worthy holiday recipes are as delicious as they are beautiful.
Recipes and photos by Sissy Yellen.
Michigan Cranberry Angel Food Cake
Making the candied cranberries is the first and easiest step to this beautiful holiday cake. It is a little time consuming, so I make a little extra to snack on or use as a cocktail garnish. Letting the egg whites come to room temperature, or slightly warmed by the fire creates the airiest and luscious texture you can imagine. I guarantee this cake to be a unique showstopper at any holiday gathering.
Candied Cranberry Garnish
1 bag local fresh cranberries– grown in Cheboygan
2 cups water
3 cups organic cane sugar
1 cup organic cane sugar
12 local egg whites- separated – from Charlotte
1 ¼ t cream of tartar
½ t iodized salt
1 c organic cane sugar (first portion!)
1 t vanilla extract
½ t almond extract
1 c organic cane sugar (second portion!)
1 ¼ c organic pastry flour
Combine water and sugar in medium saucepan over medium-high heat, whisking just until sugar is dissolved. Turn off heat, let sit for 5 minutes. Add cranberries to mixture. Place a clean plate over the cranberries to keep them submerged. Let soak in syrup for 8 hours if you enjoy tartness, and 24 hours if you prefer less tart, more sweet. Drain, toss in remaining 1 cup organic cane sugar- let dry out at room temp on sheet tray.
Separate egg whites, and let come to room temperature or slightly near a hot oven or fireplace. This step is crucial! Be patient. Save yolks for a frittata tomorrow morning. While egg whites are warming, measure out the rest of your ingredients and make the glaze.
To make glaze, zest and juice 2 oranges in medium bowl. While whisking, slowly add in 1 ½ cup powdered sugar until your glaze reaches desired consistency. I make mine a bit thinner so it can soak into the cake.
Preheat oven to 350 F.
Using the whisk attachment on your mixer, slowly begin beating egg whites. When whites become frothy, add salt and cream of tartar. When whites tart forming soft peaks, start adding the first portion of cane sugar. Continue beating until sugar is incorporated and the peaks are beginning to stiffen.
Sift the flour and second portion of sugar together. Don’t skip! Gently fold into the egg white mixture until just combined.
Pour the batter immediately into a clean, ungreased angel food or bundt pan and bake immediately!
Bake for 35-50 minutes. Cool upside down on neck of a bottle or baking rack.
Local Bacon-Wrapped Dates
This is hands-down the most popular appetizer I’ve ever made. At first glance of ingredients and appearance, it seems * odd * but I continuously watch people popping these in their mouths like candy at any party I serve them at. Super easy and fun to make, and sure to be a delicious takeoff from the usual holiday party hors d’ouevres.
1 pound Dearborn applewood smoked bacon- from Dearborn
24-30 Mejdool dates
1 cup mild bleu cheese
1 cup Germack roasted almonds- from Detroit
2 T fresh chives
1 package tamarind paste
½ cup ketchup
¼ cup apple cider vinegar
Preheat oven to 400 F.
Check out Sissy’s 3 Easy Fall Recipes and Thanksgiving Side dish recipes created for SEEN and read more about her in 20 Questions. For more recipes and entertaining ideas, visit Sissy’s website sissyyellen.com.