Parsnip Cake recipe from Patrick Feury

Nectar's chef passes along an easy and delicious cake recipe to make at home. Photo: B.Kolesar/TheBrewLounge.com

BERWYN, Pa., August 12, 2013 — The James Beard Foundation is preparing to blanket the country with the five autumn weekends of its Taste America celebration that focuses on local food and healthy eating. Local chefs in ten cities have been chosen to represent the Foundation as it conducts exclusive dinners, celebrity chef appearances, cooking demonstrations, book signings, tastings, and activities that promote healthy food choices and living.

One of the chefs involved in the Philadelphia weekend of Taste America, Patrick Feury, hosted a dinner at his Berwyn, Pa. restaurant Nectar this past spring.


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It was called Chester County Farm and Victory Brewing Dinner and recreated the Farmland Feast concept that he presented a few months prior at the James Beard House in New York City.

The menu was full of seasonally-appropriate dishes sourced from local cheese makers, farmers, and fishermen. All dishes were paired with beers from Victory Brewing Company, which operates on principles of local-sourcing and sustainability.

It was the dessert course, however, that was one of the brightest stars of the evening’s meal. Paired with the strong Belgian ale, V-12, from Victory, the Parsnip Cake had a wonderful subtle spicy flavor that went well with the refreshing ice cream and tart lingonberries.

Patrick Feury’s Parsnip Cake served with ice cream and lingonberries at Nectar Restaurant in Berwyn, Pa.


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Feury passed along the cake recipe which is easy to make at home for yourself.


Recipe: Parsnip Cake

Parsnip cake may not be the most popular cake, but its sweet earthiness and easy preparation will make it a favorite among friends and family.

Ingredients:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 4 eggs
  • 1 3/4 cup granulated sugar
  • 3/4 cup grape seed oil
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 cups peeled and grated parsnips

    Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan. Set aside.

    Sift together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.

    In a stand mixer fitted with a whisk attachment, whisk the eggs until light and frothy. With the mixer still running, gradually add the sugar and then the grape seed oil. Whisk in the vanilla, orange zest, and lemon zest. Fold in the dry ingredients, mixing until a few streaks remain. Fold in the parsnips.

    Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Remove from the oven and let cool for 10 to 15 minutes for serving.

    Read more of Bryan’s work at After Hours in the Communities at the Washington Times.

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    Bryan Kolesar

    Bryan Kolesar has been tracking down great beer for over twenty years. From the most hard-to-find delicately balanced low alcohol beer to the big monsters weighing in at over 10% ABV, he has yet to find a style that does not have a story to tell and a taste to share. Though, when pushed, Kolesar has historically staked a claim to the Saison style as one of the most versatile and his favorite.

    In 2005, Bryan co-founded The Brew Lounge blog/website as a canvas to illustrate the best of the craft brewing industry and to document his own travels within it. Though he has lived in Philadelphia and is currently headquartered in the city's western suburbs, Kolesar shares a wealth of information and images that he collects from his travels around the world and some of the best beers that he has tasted along the way.

    In 2010, Kolesar came aboard the Communities section of The Washington Times to contribute stories from across the craft brewing industry as it continues more than ever its explosive growth amongst increasingly more of the mainstream alcohol-consuming public. 

    While the beer - its tastes, aromas, and incredible pairing opportunities with food - is often the beginning of a story, he often finds it more interesting to dive into the stories behind the people, places, and events associated with the final product. 

    Locally around Philadelphia, he has been named a Beer Writer of the Year finalist multiple times, hosted beer/running events during each annual Philly Beer Week, served as a Philly Beer Geek judge, paneled local beers for submission into the Great American Beer Festival competition, judged beer and food competitions, been featured in local publications chronicling the beer scene, and been named the "Best Beer Guy" of 2008. 

    In addition to his beer-y pursuits, Kolesar works a professional career in the business world by day and dabbles in distance running, cooking, homebrewing, gardening, photography, and is a staunch advocate for animal rescue/adoption. He lives with his wife, Patty, of fifteen years and has been a long time, mostly suffering, supporter of local Philadelphia sports.

    Contact Bryan Kolesar

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