Subscribe

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

Archives

Currently Reading


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

Just finished reading the 2nd book in a series by Penny Vincenzi, Something Dangerous. After reading No Angel (see below) I couldn’t wait to start the 2nd book. A friend said to me that she liked #2 better than the first one, and I think I agree. It carries on the saga of this gentrified family in the publishing business in WWII era England. There are wartime injuries, even deaths as the family spreads out some (France and America), but it’s still about the London-based core family group that get themselves into trouble at several junctures. Loved this one. Do read them in order, though.

I forgot to tell you about another adorable book I read in between – Homer’s Odyssey. No, not that Homer, but Homer, the blind cat. It’s a charming, funny, sweet, riveting book that any animal lover should read. We haven’t owned cats for decades, but I enjoy reading about them even if I don’t have one. Homer was a tiny kitten when found, with a dangerous eye infection. The vet who saved him had to remove his eyes, so the little kitten never knew sight. He’s adopted by a patient gal who is a writer already, and I can imagine that little Homer almost wrote the book himself. He’s very brave, willing to take risks – she almost loses him once. If you love animals, you’ve got to read this. I found it at Costco, but it’s also cheap at Amazon in paperback.

The Baker’s Daughter: A Novel by Sarah McCoy. A really really interesting story. About WWII but told from the side of loyal German Hitler-loving citizens. The kind of local people who could be your neighbors, who were very nationalistic and truly believed Hitler was leading them to a better future. I’ve never read anything with a German perspective. The book isn’t political. In a way it’s a type of chick lit (which is why I didn’t suggest my DH read it) as it’s got a moderate amount of romance in it. The entire book is enveloped in the story of the family, who live in Garmisch (a place I’ve visited twice), who own a bakery. Mostly it’s about one of the bakery owner’s daughters. One daughter goes to a Lebensborn camp (women who participated in a maternity breeding program to strengthen Aryan blood). The other daughter stays at home to help at the bakery. She meets a “nice” Nazi man and sort of dates him. But there are several twists and turns in this book. The at-home-in-the-bakery daughter decides to hide a young Jewish boy. Most of the story takes place from 1943-46 and includes liberation. Family members disappear and many questions arise about it. You watch how the daughter turns against Hitler toward the end. She emigrates to the United States, but there are numerous loose ends that take many more chapters to resolve including several characters who are part of the Texas story. A very good book.

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin – by Erik Larson (hard copy) – wow, what a book. In all the literary fiction I’ve read about Nazi Germany, I’d never read that much about what it was like living in Berlin leading up to Hitler’s demonic rampages. This biography is about America’s ambassador to Germany from 1933-37, William Dodd. An academician, Dodd was probably unsuited to the job, yet he brought a kind of humility and clarity to the unrest. Accompanied by his wife and two adult children, they assimilated into the gay life of diplomacy. Dodd was not liked by his counterparts at home, yet he had the ear and appointment specifically because of Roosevelt, but only after 5 other career diplomats turned down the job. Dodd took his position very seriously, hoping that he’d make time to write a book he had worked on for much of his life (a detailed history of the American South). With no internet, no commercial jets and little but old fashioned typewriters or often written by  hand, communiques sailed back and forth in diplomatic pouches. Dodd originally was lenient with Hitler, wanting to believe the hype Hitler broadcast. In time, though, he came to realize that Hitler had an insidious master plan. Dodd’s vivacious and beautiful daughter dated all manner of diplomats, Nazis and Russians, and very few Americans. She leaned left. Very far left, to the point of socialism. She had affairs – very inappropriate ones (says me), which undermined her father’s role (yet he seemed oblivious). This book is a real picture of the day to day life back then, well written, well researched and riveting. The Ambassador never did finish his book. But this book – well, everyone should read it. Erik Larson is the famous author of The Devil in the White City.

The Song of the Lark – by Willa Cather (on my Kindle) – what a joy to read. I’ve been a big fan of Cather’s writing most of my adult life, although I’ve not read all of her books. She had such a gift of words – such an ability to write a liquid picture – a conjurer of time and place that just doesn’t happen anymore in today’s writing world. The story revolves around a young girl (yes, it’s a coming of age novel) the daughter of a minister in the Midwest who has a musical gift. Her mentors help her to go to Chicago to study. Thea, the heroine here, is a very serious and studious young woman and not given to joy in life. She struggles with loneliness, yet seems to have no ability to reach out of her box to find friends or companionship. As with any young person who moves to a new place for work or study, there is that soulful pull from “home.” Does she give in? I’m not telling. A very good read.

No Angel – by Penny Vincenzi (hard copy from the library) – when two friends of mine recommended this book I knew I needed to read it. It’s not new (2004), but it is part of a trilogy by this English author. And I just refused to pay the very high Kindle price so that’s why I visited my local library and found it on the shelf. Vincenzi writes about the day-to-day lives of English gentry, and since I’m addicted to Downton Abbey these days, it sounded like a natural to read this book. It chronicles the lives of this particular family including marriages, births, affairs and chicanery, with their lovely home as the surround, the life style of the then-rich-and-famous, formal dinners. See? Downton Abbey. The difference is that there’s not much in this book about the servants, the below-stairs family. It takes place during the same pre-WWI era (1910′s). Prominent in the story is the book publishing business the family maintains (and with difficulty during the war years run by the two women left at home). Now I need to find the next in the series. If you enjoy family sagas, this one is a gem.

Other books waiting on my Kindle include: Parrot & Olivier (Peter Carey); A Week in December (Sebastian Faulks); Cleopatra: A Life (Stacy Schiff); A Scattered Life (Karen McQuestion).

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 The Trouble with Poetry (Billy Collins).

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 June 20th, 2007.

This is the height of apricot season, folks. I bought a small flat of them at Costco last week, and I mean to tell you, they are perfect. I let them sit out on the kitchen counter for 3 days and they reached the peak of ripeness. Half I used in the above cake, and the other half are in the refrigerator and I may try apricot ice cream. In any case, I’ll cook those remaining apricots today or tomorrow before they’re over the hill. As you probably know, apricots have a short time of perfection. Too green and they have no taste. Too ripe and they’re mushy and they go downhill in rapid order from there. So, remember this recipe, either right NOW, or wait until next year.

Another cooking instructor who has provided me with any number of favorite recipes is Tarla Fallgatter. Here’s a blurb I found about her on the internet:

Tarla Fallgatter is a well-known Orange County caterer, chef, teacher, restaurant consultant and kitchen tool manufacturer. She trained at Paris’ Cordon Bleu, La Varenne, and Ecole Lenotre cooking schools, and was the first foreign woman to cook in the kitchens of Maxim’s. She has traveled to over 60 countries throughout the world, “sampling” the local cuisine. She markets her “Tarla” all-copper rolling pin in fine cookware shops.

Tarla used to teach at the Irvine Fine Arts Center (fairly elementary classes). She still teaches at A Store for Cooks, and she also teaches a private group of wives who live in Coto de Caza (a very upscale, gated neighborhood in south Orange County). My friend Cherrie was invited to attend one of those classes about 5 years ago through a friend of hers, and as a substitute, I’m invited too. I can choose to attend or not. This recipe came from one of the Tarla classes I attended.

So, I have a funny story to tell about almond paste. When I went to make this the other day, I knew I had some almond paste. I found 3 boxes. How about that. All imported from Denmark. All hard as rocks. (Now you also need to know that at the class about this cake, Tarla told all of us that we couldn’t substitute marzipan for almond paste – okay – got that – and she told us that almond paste doesn’t store well. It’s not that it spoils. It gets hard, and there’s no recovering it once it gets that way.)

Okay, so I have these 3 boxes in my pantry. No dates on any of them. Guess what? All hard. Uhm. What do I do. I really didn’t want to make another trip to the store, so I thought – maybe I can recover the almond paste. I’ll put it in the microwave with a bowl of hot water and let it steam a bit. Surely that would help, right? Wrong. Five minutes later all I got was hot, hard almond paste. My dear hubby saved the day – he said he’d go to the market for me. Here’s what almond paste looks like.

Ideally you bake the cake and the apricots at the same time (saves energy, obviously). So I got the apricots all ready to roast, then I went to work on the cake. Cautions about the cake:

1. make sure you use an 8-inch cake pan, not 9-inch (cake will be too shallow).

2. make certain you finely chop or tear off almond paste pieces – you don’t want little nuggets of almond paste in the cake.

3. don’t forget the parchment paper step in the cake pan – it needs it – even in a nonstick pan.

The apricots are easy to make and the sauce is delish. The cake is extremely moist and the almond flavor is not subtle – it’s right there – but that is what makes the cake so good. Try it.
Printer friendly PDF

Almond Cake with Roasted Apricots


Recipe: Tarla Fallgatter
Servings: 8
NOTES: You need to use fresh apricots for this. Choose firm ones, but still ripe. And don’t over bake them.
Serving Ideas: Instead of creme fraiche, you could also use lightly sweetened whipped cream.

ALMOND CAKE:
4 ounces unsalted butter — room temperature
Additional butter to grease pan
3/4 cup sugar
1/2 cup almond paste — broken in small pieces
1 tablespoon orange zest
3 large eggs
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup creme fraiche — plus sugar to taste
3 teaspoons powdered sugar
8 sprigs mint leaves
1 cup almonds — use sliced almonds, toast half of them
ROASTED APRICOTS:
10 whole apricots — firm, ripe, halved, pitted
1 whole vanilla bean — split lengthwise, seeds scraped
1/4 cup honey
1/4 cup Amaretto — or apricot brandy

1. APRICOTS: Place apricot halves in a large baking dish and gently toss with vanilla bean and the seeds, with the honey. Pour 1/4 cup water over and the Amaretto and toss again. Bake along with the cake, until the apricots are tender when pierced with the tip of a knife, 15-20 minutes. The timing will depend on the ripeness of the fruit.
2. ALMOND CAKE: Preheat oven to 325°. Butter an 8-inch round cake pan (do not use a 9-inch pan as it will be too flat). Line with parchment paper and additional butter on the parchment paper.
3. Cream butter and sugar in food processor until fluffly. Add almond paste and beat until smooth and fluffy. Add the orange zest and eggs, one at a time. Beat until well blended. Mix flour, baking powder and salt together and pulse in. Scrape mixture into the prepared pan, smooth top and sprinkle 1/2 cup untoasted sliced almonds on top. Bake in the middle of the oven for about 30 minutes, until the edges are golden brown and pulling away from the pan. Remove and set on a rack to cool.
4. In a small bowl combine the creme fraiche and a little bit of sugar. Invert the cake onto a cake plate and peel off parchment paper. Turn the cake back over again so the almonds are on the top. Lightly dust with sifted powdered sugar. Cut the cake into 8 pieces and put on plates. Top each slice with the roasted apricots, a dollop of creme fraiche, then sprinkle the top with the additional sliced almonds, and decorate with mint sprigs.
Per Serving: 561 Calories; 35g Fat (55.8% calories from fat); 10g Protein; 53g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 128mg Sodium.

Related Posts Plugin for WordPress, Blogger...

Get Recipes by Email, Free!

Leave Your Comment