Mmmmm, butter

Yesterday, I received a press release announcing the Dairy Farmers of Oregon Butter Up the Holidays Recipe Contest. Usually, I delete unsolicited press releases -- but when I saw the words "butter" and "contest" in the subject line I was intrigued (I do love baking, after all) and had to keep reading.

I am determined to win this contest (the grand prize is a $150 gift certificate to Park Kitchen -- a restaurant that has been on my must-check-out list forever -- as well as $100 gift card to Zupan's)!!! I have lots and lots of great buttery recipes (like my magical pecan bars and my delish Nutella cookies), and fortunately you can enter as often as you wish. So, that is exactly what I'll be doing for the duration of the contest (entering as often as I wish). I already entered one recipe -- creamy veloute sauce -- but I don't really expect it to be a contest winner. I just wanted to get something in asap because the first 50 people to enter receive a four pack of tickets to Twas the Night Before Christmas at the Pittock Mansion, and I know that recipe off the top of my head.

So anyway, here is a copy of the press release with all the pertinent details ...

PORTLAND, Ore.- (December 1, 2008) –The Dairy Farmers of Oregon is calling for entries for its inaugural “Butter Up the Holidays Recipe Contest” this holiday season. To enter the butter recipe contest, log on to www.butteruptheholidays.com throughout December and submit your recipe. The Dairy Farmers of Oregon welcomes any butter recipe: holiday dish, baked goods, appetizers, main courses, desserts, snacks - or any creative recipe you would like to submit.

“Butter is one of the most important and used ingredients during the holiday season,” said Dan Cox, Director of Marketing and Communications, Oregon Dairy Products Commission. “We would love to see how butter is incorporated in a variety of foods through recipes from a variety of people – from home cooks to foodies to experienced chefs.”

Two grand prize winners will receive gift certificates for $150 each to Park Kitchen Restaurant, located in Portland’s Pearl District, and a $100 gift card to Zupan’s Markets in the Portland area. Additionally, two runners-up will receive a hardbound copy of the of The Great Big Butter Cookbook.

Entries will be judged on the successful use of butter as a major recipe ingredient. Individuals can enter as often as they wish; however multiple entries of the same recipe will not be accepted.

Deadline for submissions is December 31, 2008. Winning entries will be announced and winners contacted no later than Friday, January 30, 2009. To enter and see a full list of contest rules, go to www.butteruptheholidays.com.

Little black dress cake, part two

Here it is, folks -- the little black dress cake, a.k.a. the spiced cranberry bundt cake from Bon Appetit. I baked it last night. Unfortunately, I was a little too eager to take it out of the pan and lost a big chunk in the process. Oh, well. It gave Carl and I an excuse to do a taste test.

The verdict? Pretty good. Definitely not the best cake I've ever tasted, but worth serving to guests. And worth baking again. I was actually surprised at how easy it was to prepare the cake. The hardest part was cutting the cranberries in half. If I bake it again, I'll probably use a regular bundt cake pan rather than a silicone one (in silicone, it just takes too long to bake).

I also thought the Chinese Five Spice (sounds like a strange ingredient for cake, huh?) was a little overwhelming, so I'll probably cut that ingredient down. My one regret is that I left out the chopped almonds. I didn't have any on hand, and didn't think it was that big of a deal. After tasting the cake, though, I am convinced that the almonds are a key ingredient.

Little black dress cake

Today on Today, Al (or was it Amy??) compared this spiced cranberry bundt cake in Bon Appetit to a "little black dress." Just like a little black dress, he (or she?? OK, please tell me it was Amy) said, the cake is versatile and can multi-task through the holiday season. You can take it to an office pot luck, you can take it to your family's soiree, you can serve it at home when unexpected guests drop in (yeah, cuz I always have home-baked goodies on hand just in case the doorbell rings).

And just like that little black dress hanging upstairs in my closet, this cake looks absolutely delicious. But that is where the similarities end. With the dress, I really just have to spend one afternoon making sure it is complete (you know -- shoes, accessories, etc.). The cake, on the other hand, has to be made over and over again every time you want to serve it. Plus, little black dresses are all about ease. This recipe looks extremely complicated. Aren't we busy enough during the holiday season? Do you have time to make a spiced cranberry bundt cake from scratch, over and over again, all throughout November and December. I don't, and I don't even have kids!