2 27222 ZO A Twist On TheTraditional Holiday Dessert (NAPSA)}—ManyAmerican families do not consider their holiday dinners complete without a pump- 1 cup almondflour/meal %4 cup canned pumpkin 2 tablespoons ground kin dessert. This year, improve on cinnamon 2 teaspoons ground ginger tradition by giving classic pumpkin 1 teaspoonsalt 8 egg whites a fresh new taste, with a mouth- watering Brown Butter Pumpkin Almond Cake. “This is one of my favorite recipes to serve during the holidays because it is simple, yet elegant,” says Sherry Yard, James Beard Award-winning chef and executive pastry chef at Spago. “While real butter is a staple ofall my desserts, for this recipe, I brownthe butter to add a wonderful nutty undertone that nicely complements the almondflavor.” Once a “chefs’ secret,” brown butter has of late becomea favorite ingredient in recipes, making its way into kitchens across America. Easy to make, it produces a remarkably nutty flavor and hues ranging from golden cinnamon to deep chocolate brown. Browning butter is simple—the flavor and color is dependent on butter’s exposure to stovetop heat. For a more intense, complex fla- vor, allow the butter to turn dark brown. To add a delicate hint of hazelnut, carefully brown the butter only until it reaches a light brown tone. Here’s how to doit: 1. Start by placing 3-5 tablespoonsof butter in a saucepan. 2. Turn the flame to a low or medium setting. 3. Stir continuously—to prevent burning—for approximately three minutes, until desired flavor or color level is reached. “Few people realize what a per- Heat oven to 350 degrees. In a small pot over medium flame, melt the butter until it turns a golden brown color. Remove from heat, transfer butter to a bowl and cool to room temperature. While the butter cools,sift fect ingredient brown butter can be for desserts,” says Yard. “It adds a whole new flavor dimension.” Unparalleled flavor is achieved when all-natural butter is used to create mouthwatering desserts. Visit www.butterisbest.com for an array of sweet treats and meal ideas for all your special occasions. Everything from appetizers to entres is just a click away. Brown Butter Pumpkin Almond Cake Prep time: 45 minutes Bake time: 35-40 minutes for bundt pan, or 25-30 minutes for 9 inch round pans Recipe provided by Sherry Yard on behalf of the American Butter Institute 1 cup unsalted butter (2 sticks) % cup all purposeflour 2 cups confectioners sugar \% cup brown sugar the all-purpose flour, confectioners sugar, brown sugar and almond meal into a bowl. Add pumpkin, brown butter and spices. Mix ingredients using a mixer with a paddle attachment until combined; set aside. In a separate bowl, whip the egg whites using a whisk attachment until soft peaks form. Mix half of egg whites into pumpkin mixture until combined, and gently fold in other half until just combined (there may be some white streaksvisible). Pour batter into buttered pan and fill *%of the way. Depending on pansize, all of the batter may not be used. For variety, dot batter with cranberries or desired fruit before baking. (Note: Almondflour is available at specialty grocery stores, or may be made by processing blanched almondsin a food processor, using pulse technique, until very finely groundto the consistency of powder. Sift almondsto produce flour.)
