Subscribe

Get updates sent to you for free by RSS, or by email:

Archives

Currently Reading

- – - – - – - – - – - – - – - – - – - – - – - – - – - -

READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

Foodie Blogroll

Tasting Spoons

My blog's namesake - small engraved sterling silver tea spoons that I use to taste as I'm cooking.

Scroll down to the bottom to view my Blogroll

Posted in Desserts, on December 1st, 2009.

lemon pud cake spoon 540

A week or so ago I was trying to find yet another pudding that my friend Norma could eat. Since I’ve made so many, I’m having some difficulty trying to do something different. I’ve done some twice, but my eye scanned over a lemon pudding cake and this one I found in several places on the internet had different proportions than the recipe I’ve always used. How odd, I thought. You’d think a pudding cake would require almost identical quantities of liquid to flour to eggs. But, with this recipe, I’ve now learned that it does not. This one has more eggs, less milk, more flour and more sugar. Very odd altogether. But it worked. This one is less lemon-forward, if you will. But it was tender and unctuous. I made one big bowl and poured just a tad of batter into these teensy-tiny little bowls I have (above) which provided about 6 bites for each of us. The bowls are hardly larger than the bowl of a spoon, as you can see. The sliced almonds are placed in the bottom of the buttered dish. And you do have to put this in a water bath – although my water bath wasn’t big enough for both of these little puds, so the one above actually sat out on the oven shelf. It was fine! A little more done than the other one, but still very moist and tender. So if you don’t feel like doing the water bath, I’m not sure it’s necessary!

Here the progression:

lemon pud cake almonds

There’s the buttered bowl with the sliced almonds sprinkled all over.

lemon pud cake to bake

The egg whites were whipped up and sweetened. The egg-lemon cake batter was mixed, then the two were gently combined. The mixture was poured into the prepared dish (and the two little ones I did on the side).

lemon pud cake baked

There it is just out of the oven, still sitting in the water bath. You let it sit for about 15 minutes to cool enough so you can pick up the bowl. Ideally you should let it cool completely, then, and chill before serving. Sometimes I serve pudding cake with a dollop of whipped cream, but my favorite is a little bit of half and half. This was good. I suppose I’d have to taste my other recipe side by side with this one to determine whether I like one better than the other. This one, however, is fairly low-fat. That’s always a good thing!

Lemon Upside-Down Pudding Cake
with Sliced Almonds

Recipe By: MC-Recipe Digest by Jill & Joe Proehl, 1998
Serving Size: 8

1/4 cup sliced almonds
4 large eggs — separated
1 cup sugar — divided
3 tablespoons unsalted butter — softened
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/3 cup fresh lemon juice
1 cup 2% low-fat milk
grated peel of 1/2 lemon

1. Coat inside of 1 1/2-qt. glass casserole with butter-flavored cooking spray. Sprinkle almonds over bottom of casserole.
2. In medium bowl with electric mixer, beat egg whites at high speed until soft peaks form. Gradually add 1/4 c of the sugar, beating until stiff peaks form; set aside.
3. With same beaters in large bowl, beat together butter and remaining 3/4 c sugar.
4. With same beaters in small bowl, beat egg yolks well. Add to butter mixture, beating thoroughly. Add flour, salt, and lemon juice; beat well. Stir in milk and lemon peel until blended. Stir in 1/3 of the egg white mixture, then gently fold in remaining egg whites.
5. Pour batter into prepared casserole over almonds. Place casserole in shallow baking pan filled with 1 inch hot water. Bake uncovered, in 325 degree oven for 50 to 55 minutes, or until golden brown and top springs back when lightly touched with finger. Carefully remove from water and let set for 20 to 30 minutes. Serve chilled. Garnish each serving with lemon slices and fresh mint leaves if desired.
Per Serving: 227 Calories; 10g Fat (37.9% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 85mg Sodium.
printer-friendly PDF recipe

A year ago: White Turkey Chili
Two years ago: Apple Parsnip Soup

Get Recipes by Email, Free!

Leave Your Comment