Ambassador Gina Abercrombie-Winstanley welcomed me to her official residence and we tasted all her home made family favorite Thanksgiving specialities. What a treat, everything was so delicious and fresh……Corn muffins, her own mother’s recipe for sweet potato pie, a home made cranberry and orange marmalade using Mediterranean oranges from her garden and the most luscious beetroot chocolate cake with beetroot frosting which I can only describe as divine !
The US Ambassador shared her recipes with me and I cannot wait to make them at home !
Beetroot Chocolate Cake
250g pre cooked beetroo200g dark chocolate preferably 70 %cocoa
4 tablespoons hot espresso
135 g self raising flour
1 teaspoon baking powder
3 tablespoons cocoa powder
5 eggs, separated
190g caster sugar
Preheat oven to 180C. Grease a 20cm cake tin and line the bottom of the tin with baking parchment,
Blend the beetroot in a food processor to a rough purée.
Melt the chocolate in a bowl then pour in the coffee.
Stir in the butter in small pieces and leave to soften. Remove from heat and allow to cool slightly.
Sift the flour, baking powder and cocoa together in a bowl and set aside.
Separate the eggs. Whisk the yolks in a bowl until they are frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
Whisk the egg whites until they form stiff peaks and fold in the sugar.
Fold the egg white mixture into the chocolate mixture then fold in the flour and cocoa.
Pour the batter into the prepared tin and bake for 40 minutes or under a skewer inserted into the cake comes out clean.
Allow to cool in the tin then serve with cream or this special beetroot cream.
Beetroot Cream Cheese Frosting
1/2 packet cream cheese
1/2 half cup butter
2 teaspoons vanilla
2 1/2 cups icing sugar
6 tablespoons beetroot juice drained from the beetroot used for the cake
Blend all ingredients together.
Cranberry and Orange Marmalade
4 cups sugar
1 tsp Ground Ginger
1 tsp cinnamon
6 small oranges, peeled and chopped
1 liter water
Mix the water and sugar and bring to a boil for 5 minutes?
Add the rest of the I gradients and boil for another 10 minutes
Cool and store in fridge.
This can be served cold or warm, with meats or desserts
Thank you for featuring our recipe on www.howtomakefood.net .
Mrs Flo’s Sweet Potato Pie
8 sweet potatoes, the yellow kind
2 sticks butter, melted
2 cups white sugar
1 cup brown sugar
1 can evaporated milk
1 cup egg nog
1 can Carnation condensed milk
Nutmeg to suit your taste
Cinnamon to suit your taste
Vanilla extract to suit your taste.
Boil sweet potatoes with jackets on, mash u til smooth
Add melted butter, eggs and sugar and mix well
Add the evaporated milk and condensed milk to get a medium heavy consistency
Add spices to suit your taste
Place into pre baked pie shell and bake at 180 C one about one hour dependent how deep the pie shell is.
Serve with fresh cream or whipped cream cheese.
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 beaten eggs
1 cup milk
1/4 cup oil
Grease the bottom and sides of a muffin tray.
Mix together the flour, sugar baking powder and salt.
Make a well in the centre and set aside.
In another bowl combine the eggs, milk, oil and add egg mixture all at once to the dry ,is true,
Stir just until moistened
Spoon batter into prepared pan
Bake at 200 C for 15 to 20 minutes until a skewer comes out clean.
Cool on wire rack. This recipe makes about 10 to 12 muffins.
We had ours with home made cranberry and orange marmalade.
US Ambassador H.E. Ms. Gina Abercrombie-Winstanley welcomed me to her home to speak about Thanksgiving