AudioGO is delighted to share recipes found in Steven Raichlen’s novel Island Apart and discussed in detail in the exclusive audio companion piece Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart.
Stay tuned for more recipes and surprises throughout the week.
Claire’s Cranberry Walnut Bread Recipe
Makes 1 loaf, enough to serve 6 to 8.
1-1/2 cups fresh cranberries
1 cup walnut halves
1-1/2 cups all-purpose unbleached flour,
plus flour for the loaf pan
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light brown sugar
3 tablespoons unsalted butter, melted,
plus 1 tablespoon for the loaf pan
2 eggs, lightly beaten with a fork
The grated zest of 1 orange (about 1 tablespoon)
2/3 cup fresh orange juice (from 2 to 3 oranges including the one grated
for the zest)
Toast the walnuts in a dry cast iron skillet over medium-high heat until fragrant and lightly browned, 3 to 5 minutes. Let cool.
Brush the loaf pan with melted butter, chill, brush it again with butter, and lightly dust it with flour.
Sift the flour into a bowl, followed by the spices, salt, baking powder, and baking soda. Whisk in the brown sugar. Add the butter, egg, orange juice, and orange zest, and whisk until thoroughly mixed. Fold in the cranberries and walnuts. Spoon the batter into the loaf pan and tap a couple times to dislodge any air bubbles.
Bake the bread until puffed and browned and sounds hollow when tapped, 40 to 60 minutes. (When done, an inserted skewer will come out clean.)
Unmold the cranberry bread onto a cooling rack and cool for 30 minutes. Serve right away, or wrap in plastic and let “ripen” overnight at room temperature before serving.
Slice with a serrated knife.
© Steven Raichlen, 2012. All rights reserved.