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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).

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Tasting Spoons

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

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Posted in Desserts, on February 27th, 2010.

cranberry pudding cake

Do you, by chance, have a package of fresh cranberries gathering moisture in your refrigerator – - – like I did? Leftover from the holidays? I’d stuck the package down in the bottom of the produce drawer and forgot all about it. I could have frozen them, but I thought I’d make this instead. A few berries needed to be tossed, but mostly the cranberries were still in good shape, considering that they’d been in my refrigerator for about 2.5 months! I’m embarrassed to tell you that I still have a package of cranberries left over from Christmas 2008 in my freezer. Shhhh.

And what an easy recipe this is. About 8-10 years ago I found this in the cookbook owned by a friend, Janet, called The Cranberry Cookbook by Beatrice Ross Buszek (it’s out of print). I also found it on the internet, though, so it doesn’t appear to be anybody’s “original.” I do like pudding cakes – my favorite being lemon. I have Marcel Proustian memories when I think about Rita’s lemon sponge pudding cake – they’re friends who live in England. But this one is cranberry, and what a festive dish this is. And easy to make besides.

Sauce Tip:

If you don’t have enough sauce part (the cranberries on the bottom), make more sauce to begin with. In my case I didn’t think the pudding had enough saucy part, I made another batch of the sauce alone and poured some of it (warmed) over the cake, then the ice cream went on top.

First you cook up the cranberries in water (about 5 minutes), then you add sugar mixed with cornstarch, plus a little jot of freshly ground nutmeg, and cook it about a minute until it’s just nicely thickened. That gets poured into the bottom of a 8×8 glass baking dish. The cakey topping is flour, sugar, baking powder (no salt, interestingly enough), butter, milk, raisins (I used currants), dates (I didn’t have any so eliminated that part) and walnuts. Once that’s mixed up you kind of spoon small blobs of it on top of the cranberry part and into the oven it goes for about 55 minutes.

cran pudd cake collage

Above left, the cranberries on the bottom with the blobs of batter on the top, ready for the oven; right, just out of the oven, nicely golden brown.

Served with a bit of vanilla ice cream on top, this makes a very nice dessert. Homey. Comfort food. Probably more ideal for December, but it tasted pretty darned good in February. Don’t use any dish larger than an 8×8 pan as you’ll end up with more cake than pudding, and it’s the tart-sweet pudding part that makes this. I liked the chopped walnuts in it too – gave it good texture. It keeps for several days, although the topping won’t be as crispy as just baked. Ideally serve it warm.

Cranberry Pudding Cake

Recipe By: From The Cranberry Connection, by Beatrice Ross Buszek
Serving Size: 9

Depending on the baking dish you choose, you may not have enough sauce – if you have more cranberries, make more of the sauce and either put more in the baking dish, or pour some of the warmed sauce over the cake when served.

CRANBERRIES:
1 1/2 cups cranberries
1 1/3 cups water
1 cup sugar
2 teaspoons cornstarch
1/4 teaspoon nutmeg
1 tablespoon butter
CAKE:
1 1/4 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/4 cup butter
1/2 cup milk
1/2 cup raisins
1/2 cup dates — chopped (optional)
1/2 cup walnuts — chopped
2 tablespoons sugar — (to sprinkle on top)
2 cups vanilla ice cream — optional

1. Heat oven to 325.
2. Cook cranberries with water over high heat about 5 minutes.
3. Mix 1 cup sugar and cornstarch and stir into boiling mixture. Boil rapidly one minute. Remove from heat and stir in butter and nutmeg. Pour into an 8×8 inch baking dish.
4. Sift flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and nuts. Drop by large spoonsful on top of cranberry mixture. Sprinkle with the extra sugar. Bake about 55 minutes or until browned and cooked through. Serve warm with ice cream.
Per Serving: 409 Calories; 14g Fat (30.3% calories from fat); 6g Protein; 69g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 207mg Sodium.
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A year ago: Pear Cranberry (Vanilla) Crumble
Two years ago: Almond-Crusted Orange Roughy

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