EyeSwoon

the bite: Julie Resnick’s Winter Squash Coffee Cake

Cook more, and use more local and seasonal ingredients. Super swoony goal, right? It’s an aim many people strive for, myself included, and something married duo Julie and Dan Resnick are helping to make a whole lot easier with their crowdsourced site feedfeed. The idea for the site was sparked when Julie encountered a common conundrum — what to make with the ingredients she had on hand. Now anyone who has the same question can find inspiration from kitchens all over the world on feedfeed. Here, like-minded food lover Julie (who also happens to be my Amagansett neighbor – and expanded my awareness surrounding the local farming community!) shares a current favorite recipe, winter squash coffee cake, her family’s go-to NYC restaurants, the quirky dish her kids love, and more. Read on!

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NAME: Julie Resnick

PROFESSION:  Co-founder of feedfeed

TELL US ABOUT THIS RECIPE: Winter squash is a staple in our home starting in October until March or April, so I thought it fitting to share one of our favorite squash recipes, squash coffee cake.

COOKING MAKES ME FEEL… Creative.

ESSENTIAL KITCHEN TOOL? A chef’s knife, it’s really all you need!

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Garlic, lemon, olive oil

I CAN NEVER RESIST… Fresh local oysters with a glass of Channing Daughters wine.

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BEST SOURCE FOR FOOD INSPIRATION?  The amazing cooks from around the world that tag #feedfeed, curated on feedfeed.info.

THE RECIPE YOU ARE KNOWN FOR? Hmm…my kids (and Dan) love my homemade pizza.

BRIEFLY, HOW YOU CAME TO START FEEDFEED: Since moving out of NYC to a small coastal community on Eastern Long Island, we have been cooking and eating local, seasonal food almost exclusively. I’m constantly seeking inspiration for what to make with what we have on hand, and often wondered what other people with the same ingredients were making at that moment; both in our local area and around the world.

We decided to form feedfeed, a platform to help curate the cooking inspiration we were finding. We wanted to provide a source of inspiration for the average cook, but also a living and breathing communityhopefully inspiring people to cook more and to use more local and seasonal products.

 

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QUIRKY FOOD HABITS? I have this dish inspired by a favorite take-out restaurant in NYC, root vegetables in a Thai coconut curry, usually with cubed squash and Swiss chard, over rice or soba noodles. The kids love it because we serve it with banana slices — which I know is a little weird — but it’s just a really comforting cold-night recipe. [Recipe here.]

BIGGEST INFLUENCE ON YOUR COOKING STYLE? Only cooking with what is in season and local throughout the year, which means relying on freezing and jarring throughout the summer and fall.

SOUNDTRACK IN YOUR KITCHEN? Dan creates four seasonal mixes each year and the music leans towards indie rock, though the kids have been coloring our musical taste with more dance and pop lately, too.

MIDNIGHT SNACK? Dark chocolate with a few sips of red wine.

 

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TRIED-AND-TRUE ENTERTAINING TIP? Prepare everything beforehand and make sure the dishwasher is unloaded before guests arrive. When you don’t have everything ready, give willing guests a task to help finish up so you can enjoy the food and socialize. If the crowd is large and you’ve spent the day cooking, use compostable plates, napkins and flatware from companies like VerTerra to minimize clean up.

MOST SWOON-WORTHY RESTAURANT? Almond in Bridgehampton when we are at home and too many to choose from in the city. When we are in the mood for Indian we go to Tamarind, or for sushi, 1 or 8 in Williamsburg.

THEY SAY YOU ARE WHAT YOU EAT — WHAT ARE YOU? Right now, I’m a roasted veggie grain bowl (i.e. wheat berries) tossed in a lemon-roasted garlic vinaigrette, topped with a poached egg.

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Roasted Winter Squash Coffee Cake

Julie Resnick adapted from Adventures In Cooking

  • Ingredients

    • For the Cake

      • 2 small winter squash, about 1-2 pounds (Acorn, Buttercup, and Red Kuri all work well)
      • 1 tablespoon olive oil
      • 2 and 1/2 cups organic whole wheat flour
      • 1 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1 teaspoon cinnamon
      • 1/4 teaspoon cloves
      • 1/2 teaspoon salt
      • 1/4 teaspoon nutmeg
      • 1 stick unsalted butter, softened
      • 1/2 cups granulated sugar
      • 1/2 cup maple syrup
      • 3 eggs
      • 1/4 cup sour cream
      • 1 teaspoon vanilla extract

      For the Topping

      • 1/2 cup walnuts or pecans, chopped
      • 1 tablespoon brown sugar, raw sugar or coconut sugar
      • 1/2  teaspoon cinnamon
      • sprinkle of sea salt

      For the glaze

      • 1 cup confectioners sugar
      • 1 to 2 tablespoon brewed earl grey tea
      • 1 teaspoon of cinnamon

       

  • The Prep

    •  

      1. Preheat the oven to 425 degrees Fahrenheit. Cut the squash in half, remove seeds, and place on baking sheet, center facing up. Drizzle squash with the olive oil and a sprinkle of cinnamon. Place in the oven and roast for 45 minutes or until soft when poked with a fork. Remove and set aside to cool. Once cooled, scoop out the flesh and dice and set aside.
      2. In a small bowl mix together the flour (I mill my own, but any good organic whole wheat will do), baking powder, baking soda, cinnamon, cloves, salt, and nutmeg. Set aside.
      3. Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add the eggs, one at a time, until incorporated. Add the sour cream, vanilla extract and maple syrup and mix until smooth. Lastly, add the flour mixture and squash and mix until it is just incorporated.
      4. Pour the batter into a greased and lightly bundt pan then sprinkle the toppings (nuts, sugar, cinnamon & salt) on the top of the cake and press the nuts gently into the cake batter. Place in the oven and bake for 1 hour or until a toothpick or knife comes out clean.
      5. Once cooled for 15 minutes take a plate and flip the bundt pan over. Place plate down on a table and then lift the bundt pan off gently.
      6. To make the icing, brew 1 cup of earl grey tea and let steep. Once cooled, remove tea bag and combine 1 tablespoon of brewed tea at a time as you whisk into the confectioners sugar and cinnamon mixture until you reach desired consistency. Pour over the cake.

       

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