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This recipe originally came from Martha Stewart's Everyday Food magazine (Dec. 2003). I finally made it to take to the neighbors' house for a post-holiday dinner. Everyone raved about it, so I made another cake to take to our kinship group. Again, it made a great impression. And, yet, it is pretty easy to make.Cranberry Upside-Down CakeIngredients:
2 T. butter
1/2 c. sugar
1 t. cinnamon (I use Penzey's ground Korintje Indonesian cinnamon)
1/4 t. allspice
1 3/4 c. cranberries; either fresh, or thawed frozen
Cake batter:6 T. butter, softened1/2 c. sugar1 t. vanilla1 egg1 1/4 c. flour1 1/2 t. baking powder1/4 t. salt1/2 c. heavy cream1) Heat oven to 350˚.
2) In a small bowl, mix together 1/2 cup sugar with 1 t. cinnamon and 1/4 t. allspice.
3) Butter an 8" or 9" round cake pan with 2 T. butter, and be generous.
4) Sprinkle cinnamon sugar mixture onto bottom of pan in an even layer.
5) On top of the cinnamon sugar layer, make an even layer of cranberries.
6) In mixing bowl, beat butter and sugar until light and fluffy.
7) Add egg & vanilla; beat well.
8) In another bowl, whisk together dry ingredients.
9) With mixer on low speed, beat in dry ingredients, alternating with heavy cream.
10) Carefully spoon batter over cranberries, and smooth out top. (This batter will be very thick and frosting-like!)
11) Bake at 350˚ for 30 to 35 minutes, until top is browned very lightly.
12) ALLOW TO COOL 20 minutes on wire rack before attempting to unmold cake! Then, run a knife along the edge to make sure it is loosened, and invert onto serving platter. Serve immediately with whipped cream.
In honor of Viktor Stalberg's hat trick the other night, I decided to make Swedish meatballs for dinner. It turned out awesome!Swedish Meatballs for Viktormeatballs:
1 lb. ground turkey
1 handful instant rice
2 eggs, room temp. *
1/2 c. plain bread crumbs
salt
teeny dash of nutmeg, teeny dash of allspicesauce:8 oz. fresh mushrooms, chopped
2 T. minced onion2 T. butter
=========
1 c. milk
1 can (10 oz.) beef broth
1/4 c. heavy whipping cream
roux:
4 T. butter
4 T. flour
1) Saute the mushrooms and onion in butter:
...then, set aside in another pan...
2) Heat oven to 400˚. Mix meatball ingredients:
* ((NOTE: if you didn't leave the eggs out to get to room temp., then put them in a small bowl of warm water for a few minutes))
3) Shape into small meatballs—I made mine just big enough to cover the center of my palm (and I have small hands):
4) Place meatballs on a foil-lined cookie sheet (spray it, or they'll stick!): 
...bake at 400˚ for 15 minutes (they should be done by then, unless you made huge meatballs).5) Pour the milk, beef broth, and cream into a microwave-safe bowl (I use a 4 c. measuring cup) and heat for about 2 to 2.5 minutes. Should be warm, but does not have to be hot. >>DO THIS FIRST<< before you start the roux!
6) Take your saucepot that the mushrooms were cooking in, and put it back on the burner. Melt the 4 T. butter and dump in the flour. Stir, and allow to cook about 2 minutes.
Using a whisk to stir quickly, pour in a little bit of the warmed milk/broth mixture. It should soak right into the flour-butter. Add more, very slowly, allowing the liquid to be absorbed, whisking to keep it smooth. Continue, adding gradually, until all of the milk/broth is used.
Add the mushrooms/onions back in; allow to simmer.
7) your meatballs are now done—take them out of the oven...
...and transfer them to a deep fryer pan:
8) Pour the mushroom sauce over the meatballs... 
...and allow it to simmer, to blend the flavors. Meanwhile, cook some noodles—when your noodles are done, that means your meatballs are done simmering.
