Halgrimson celebrates with Twin Cities global fareWith the help of family and friends, I made it to and through my 70th birthday celebration as we ate our way around the world via a delicious array of ethnic foods in Minneapolis and St. Paul restaurants. Here are some quick reviews of the restaurants we encountered, and the food we enjoyed.
By: Andrea Hunter Halgrimson, INFORUM
With the help of family and friends, I made it to and through my 70th birthday celebration as we ate our way around the world via a delicious array of ethnic foods in Minneapolis and St. Paul restaurants.
Here are some quick reviews of the restaurants we encountered, and the food we enjoyed.
Some of the finest meals we had were at the homes of family and friends. My stepdaughter, Corina Bernstein, and her husband, Tom Norlund, prepared a sumptuous brunch at their apartment and our hosts Larry Sanderson and his partner, Thong Dinh, fixed us a fabulous dinner that included crab cakes, spring rolls and duck. I’ve written about Thong’s spring rolls, and one day I may get Larry’s crab cake recipe out of his head. In the meantime, here’s the recipe for Corina and Tom’s coffee cake:
Corina and Tom’s Coffee Cake
1/2 cup unsalted butter
1 1/2 cups sugar
1 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons ground cardamom
1 1/4 cups finely diced raw rhubarb (we used rhubarb from my mom’s house that we cut up and froze earlier this summer)
2/3 cup toasted and coarsely chopped, slivered almonds
Preheat oven to 350 degrees F. Thoroughly oil a 9-inch springform tube pan.
Cream butter, sugar, salt, egg, and extracts. Blend in sour cream, baking powder, baking soda, flour, cinnamon, ginger, and cardamom. Add the rhubarb and almonds; stir well. Pour mixture into prepared baking pan and spread evenly. Bake for 45 minutes (or longer) or until a toothpick inserted into the middle comes out dry. Transfer cake to a rack and cool for 10 minutes. Remove outer rim and continue cooling.
Note: This recipe is adapted from “Nuts,” by Linda and Fred Griffith, a gift to Corina from her grandmother, Lyla Larson of Ada, Minn. Corina used equal parts white and whole wheat rather than all white flour.
Readers can reach Forum Food Columnist Andrea Hunter Halgrimson at email@example.com