{"id":170,"date":"2011-01-14T21:28:16","date_gmt":"2011-01-15T02:28:16","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=170"},"modified":"2011-01-16T17:01:00","modified_gmt":"2011-01-16T22:01:00","slug":"pain-a-la-citrouille-et-canneberges","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=170","title":{"rendered":"Pain \u00e0 la citrouille et canneberges"},"content":{"rendered":"<p><strong>Source:<\/strong><a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Dessert\/Fruit\/recipe.html?dishid=2568\">foodnetwork.ca: Sugar: Pumpkin Loaf with Crystallized Ginger Syrup<\/a><\/p>\n<p><strong>Note:<\/strong> Je fais le pain seul dans 2 petits moules \u00e0 pain. Je remplace les canneberges fra\u00eeches ou congel\u00e9es par des canneberges s\u00e9ch\u00e9es que je fais gonfler pr\u00e9alablement dans de l&#8217;eau bouillante.<\/p>\n<p>Yield: 1 (ou 2 petits pains)<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Pumpkin Cranberry Loaf<\/strong><\/p>\n<ul>\n<li> 2 cups flour<\/li>\n<li> 1 teaspoon baking soda<\/li>\n<li> 1 teaspoon baking powder<\/li>\n<li> 1 teaspoon salt<\/li>\n<li> 1\/2 teaspoon cinnamon<\/li>\n<li> 1\/2 teaspoon cloves<\/li>\n<li> 1\/2 teaspoon ginger<\/li>\n<li> 1\/2 cup unsalted butter, room temperature<\/li>\n<li> 1 cup sugar<\/li>\n<li> 2  egg<\/li>\n<li> 1 cup canned pumpkin puree<\/li>\n<li> zest of one orange<\/li>\n<li> 1 teaspoon vanilla<\/li>\n<li> 1 cup orange, juice<\/li>\n<li> 1 1\/2 cups cranberries, fresh or frozen<\/li>\n<\/ul>\n<p><strong>Crystallized Ginger Syrup<\/strong><\/p>\n<ul>\n<li> 1\/2 cup white wine<\/li>\n<li> 1\/2 cup water<\/li>\n<li> 1 cup sugar<\/li>\n<li> 2 teaspoons fresh grated ginger<\/li>\n<li> 2 tablespoons crystallized ginger, finely chopped<\/li>\n<li> 1 1\/2 tablespoons cornstarch<\/li>\n<\/ul>\n<div>\n<p><strong>Directions<\/strong><\/p>\n<p><strong>Pumpkin Cranberry Loaf<\/strong><\/p>\n<ol>\n<li>Preheat oven to 325\u00baF.<\/li>\n<li>Sift together flour, baking soda and powder, salt and spices and set aside.<\/li>\n<li>In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin pur\u00e9e, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.<\/li>\n<li>Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.<\/li>\n<\/ol>\n<p><strong>Crystallized Ginger Syrup<\/strong><\/p>\n<ol>\n<li>In a small pot, stir together wine, water, sugar and gingers and bring up to a simmer.<\/li>\n<li>Whisk together cornstarch with 1 tablespoon cold water and whisk into syrup. Stir glaze until shiny and bubbling. Remove from heat.<\/li>\n<\/ol>\n<p><strong>To Assemble<\/strong><\/p>\n<ol>\n<li>Pour crystallized ginger syrup over slices of pumpkin cranberry loaf.  (Syrup can be served warm or cool and keeps in the fridge for up to a week.)<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source:foodnetwork.ca: Sugar: Pumpkin Loaf with Crystallized Ginger Syrup Note: Je fais le pain seul dans 2 petits moules \u00e0 pain. Je remplace les canneberges fra\u00eeches ou congel\u00e9es par des canneberges s\u00e9ch\u00e9es que je fais gonfler pr\u00e9alablement dans de l&#8217;eau bouillante. &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=170\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-170","post","type-post","status-publish","format-standard","hentry","category-pains"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=170"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":206,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions\/206"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}