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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.

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Posted in Desserts, on January 10th, 2011.

ginger_apple_cake_whole

Was this cake ever delicious! We had a nice family gathering on New Years’ Day, so I whipped up this cake periodically watching the Rose Parade on TV that morning while the house was quiet. I think everyone at the dinner table had something great to say about it. Exceedingly flavorful, spicy, moist . . . all the superlatives you’d want to hear about a cake. It’s kind of a combination gingerbread and apple cake. Very moist. And full of those heart-warming gather-‘round-the-fire kind of spices.

Having read about it over at Food 52, the blog written by Amanda Hesser (she’s the Food Editor of the N.Y. Times) and Merrill Stubbs (a NYC food journalist), I knew I needed to try this cake. It was in early November when the gals at Food 52 had a contest for the best non-pie Thanksgiving dessert, and this one won, submitted by a reader named Dr. Babs. It’s been a huge hit by the number and variety of comments submitted about this one recipe.

Now, as cakes go, this one does take a bit more work than some (because you must make the apple mixture separately) but the cake itself is . . . is, really, just a nice, moist and flavorful spice cake. It does have a grand list of ingredients including Greek yogurt, dark rum, molasses, fresh ginger and turbinado sugar. If you have allergies, you might go to the Food 52 blog write-up and read about all the different substitutions other bakers made to adapt this cake, even one that was gluten-free. You can substitute milk for the rum (and add some rum extract) if you don’t want alcohol in it.

ginger_apple_cake_cutThe cake is made in a springform pan (buttered) and you scoop in half the cake batter, then add the cooked apple mixture, then the remaining cake batter on top. Add walnut halves on the top and sprinkle generously with turbinado sugar and into the oven it goes. Nothing more required. We enjoyed it with vanilla ice cream, but whipped cream (very lightly sweetened, Dr. Babs suggests) would work equally well.

May I just suggest, whatever you do, make this cake. It’s really worth every ounce of work, and I guarantee you’ll hear lots of raves at your table! And if the comments left on the website are any indication, most people who had any leftovers, ate it for breakfast. As I’m writing this, the cake is all gone. I’m sad. I may just have to make another one. Soon.

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Ginger Apple Cake Torte

Recipe By: Food 52 blog (Amanda Hesser & Merrill Stubbs), but it was a reader submission from Dr.Babs
Serving Size: 10

3 large apples — Honeycrisp and Fuji, but use any good crisp eating apple
1/2 cup unsalted butter — (1 stick) + 1 T more to grease the pan
2 tablespoons turbinado sugar
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground ginger
3/4 cups brown sugar
2 large eggs
1 tablespoon lemon zest
1 tablespoon fresh ginger — (about a 2 inch piece, peeled and grated with a microplane grater)
1 tablespoon molasses
3 tablespoons dark rum — [or substitute milk; then add rum extract instead]
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup low fat Greek yogurt — full fat or low fat, plain, not flavored
3 tablespoons walnut halves — (about 10-12 halves)
4 tablespoons turbinado sugar — divided

1. Preheat oven to 350. Butter a 9” springform pan. If you are concerned about your springform pan leaking, wrap the bottom with aluminum foil. [I didn't]
2. Core and peel apples, and cut into thin slices. Melt 2 T butter in saucepan and cook until it is lightly browned. Stir in apple slices until all slices are covered with browned butter. Sprinkle 2 T turbinado sugar over apples, and continue to saute, stirring occasionally, until apples are softened and most of the liquid has evaporated. Set aside. Do not cook the apples to the point the fall apart.
3. In a medium bowl, stir together flour, baking soda, cinnamon, cloves, allspice, ginger and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream butter and sugar till fluffy. Beat in two eggs. Beat in lemon zest, ginger, molasses, rum, and vanilla extract. (The mixture will look curdled. It’s OK.)
5. Stir in the flour mixture a little at a time, mixing after each addition so the batter is thick and smooth. Fold in the milk and yogurt until batter is smooth and thoroughly combined.
6. Scrape half the batter into the prepared springform pan. Cover with apple slices (spread evenly and flatten slightly), and spread the other half of the batter over the apples. Smooth top with spatula. Place walnut halves on the top of the cake, and sprinkle the remaining 2 tablespoons of turbinado sugar over the top of the cake.
7. Bake for 50-60 minutes, or until the top of the cake is golden brown and a tester inserted into the center comes out clean. The cake may slightly pull away from the sides of the pan.
8. Transfer to a cooling rack. Run a knife along the edges of the cake to loosen it completely from the sides of the pan. Open the ring and remove it. If you want to remove the cake from the base of the springform pan, wait until it has cooled completely, then slide a long thin spatula between the cake and the base. Use a large spatula to then move it to a serving plate.
9. Serve as is or with a scoop of vanilla ice cream or a blob of barely sweetened softly whipped cream.
Per Serving: 302 Calories; 12g Fat (36.9% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 139mg Sodium.

Three years ago: Brandied Apricot Bars (an adult cookie, and a favorite of my friend Cherrie . . . I gave her a batch for her birthday one year)

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