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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 October 16th, 2008.

brown sugar cake with sauteed apples and ice cream

Just before we left on this last trip of ours (3500 miles) to Utah, Idaho and Oregon, our local paper had published an article about the pastry chef at Charlie Palmer’s Restaurant, Maren Henderson. I’ve mentioned the restaurant before – we’ve been there several times now and loved it on each occasion. It offers a very sophisticated dessert menu, and this is one of the items on it. I’ve not had the cake at the restaurant – always something else intrigued me more – but our daughter-in-law Karen tried it and raved about it. So in planning this trip, I took along some almond meal in a little plastic bag and was able to create this cake up north for our daughter’s birthday. She actually wanted a carrot cake (I made that too), but I made both so people could have a choice.

So, Maren Henderson created a really interesting (read: rich, yummy) cake that’s not your mainstream cake. It’s not hard to make, even though it has two layers. The bottom layer (which becomes a topping when you invert it) is a caramel that makes itself during the baking process. The cake is not unusual except for the addition of a cup of almond meal (Trader Joe’s carries it). I did make some sautéed apples to serve with this, and it needs something to cut the richness (the caramel is almost like candy) so I’d definitely serve it with vanilla ice cream on the side. I made the cake earlier in the day and reheated the entire cake (on the cake pan pictured). I heated it for exactly 5 minutes, but it wasn’t long enough, as the icing was still very thick and candy-like.

Once you bake the cake you allow it to cool briefly, then you invert the entire thing onto a baking pan. If you used a glass pan, you can watch the cake gently ooze itself out of it and once you take the pan off, the caramel oozes all over the sides of the cake. The recipe indicates it serves 21. Well, I’d say it might serve 30. It’s very rich, so you don’t want large pieces. Since we were offering two cakes, we cut this into about 1 ½ inch squares. Maybe some were 2-inch squares, and it was ample, especially with the apples on the side and ice cream too.

Everyone raved about the cake. And it’s really very, very good. Would I make it again? I might, but have decided that I prefer another cake to this one, the applesauce spice cake that I make in a springform pan. I prefer the caramel brown sugar frosting on that cake to the one here. But this one is very pretty to look at with its caramel dripping all around. The pastry chef apparently serves it in a small round – you can cut it using a round cookie cutter. She also serves it with a ghee foam, and I’d guess she probably drizzles the plate with more caramel sauce too. The caramel that puddled on the pan (see photo) became almost like sticky toffee/caramel cubes. So I’m not sure that maybe I overbaked it. I followed the directions to the letter (50 minutes) but still, maybe it had gone to the candy stage. Perhaps I should try it again with a different pan. I also might make half a recipe in a 9×9 pan and see how that turned it. So, in case you’d like to give this one a try, here’s the recipe:
printer-friendly PDF

Brown Sugar Cake

Recipe: Chef Maren Henderson, via the Orange County Register
Servings: 21

BROWN SUGAR LAYER:
1 cup heavy cream
1/2 pound unsalted butter — cut in several pieces
3/4 teaspoon salt
4 cups brown sugar, packed
CAKE BATTER:
1 pound unsalted butter — cut in several pieces, softened
1 cup granulated sugar
1 tablespoon granulated sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons vanilla
6 large eggs
1 cup almond meal — (sold at Trader Joe’s)
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
SERVE WITH:
5 whole Granny Smith apples — peeled, seeded, sliced
1/2 gallon vanilla ice cream

1. BROWN SUGAR LAYER: place heavy cream, butter and salt in a large, heavy-bottomed saucepan. Bring to a boil on medium-high heat, stirring occasionally. Place 4 cups brown sugar in a large bowl. Pour hot cream mixture over brown sugar and whisk until smooth. Pour mixture into two pans (one 9×13 baking pan AND one 8-inch square pan. The height of the brown sugar layer should be the same in both pans. Allow to cool, then place in refrigerator until completely set, about 2 hours. Or, you may put them in the freezer just until it’s completely chilled (not frozen).
2. CAKE LAYER: Adjust oven rack to middle position. Preheat oven to 325. In a large bowl of electric mixer, beat the butter and all the sugar. Beat until light and fluffy. Add vanilla and mix until combined. Add eggs, one at a time, beating to combine between additions and scraping down sides of bowl with rubber spatula as needed.
3. In a medium bowl combine almond meal, flour, salt and baking powder. Stir with a wire whisk to combine. Add dry mixture to butter-egg mixture and mix to combine. Use rubber spatula to scrape down sides and bottom of bowl at least once of twice.
4. Using a large soup spoon, drop small mounds of batter at close intervals on top of chilled brown sugar layer. Use rubber spatula to GENTLY spread into an even layer. Try to fill in corners and edges with little dollops of batter rather than spreading. You may also use a pastry bag to pipe the batter on top of the layer too. Bake in oven for 50-53 minutes. Cake will be surrounded on sides and bottom with the caramelly brown sugar mixture. Some of the caramel may ooze over the pan during baking.
5. THE TRICKY PART: You want to let the cakes sit until the brown sugar that surrounds the cake cools a little. You want it firm enough so it won’t slide off, but warm and oozy enough to unlock the cake so it will unmold. Suggested: let the smaller cake cool for about 10 minutes and the larger cake 15 minutes. Cooling time will depend on your kitchen and the temp in your kitchen. Run a thin bladed knife around all sides of the cake. Place a baking sheet on top of each cake and using oven mitts, quickly but cautiously turn the pan over and set on your countertop. It may take 15-30 seconds for the caramel to release (if you’re using glass pans you’ll be able to see the cake come loose). Remove pans and allow cake to cool further. Some of the caramel will ooze over the cake edges. You should serve this relatively soon (while it’s warm). If you allow it to cool, place pan in a 300 oven for 4-8 minutes to reheat the cake before serving with vanilla ice cream.
6. SERVING: The chef who originated this recipe uses 2-inch round cutters to cut each serving (but then you’ll have some waste, since the edges outside the rounds won’t be serve-able. You may, alternatively, cut the cake into squares.
6. APPLES: Peel, seed and slice the apples in thin slices. Saute in a medium frying pan with a bit of butter (or water) until they’re mostly cooked. Add a little bit of brown sugar and cinnamon to flavor them. Set aside and serve in a compote along side the cake. You may also serve the cake with grilled pineapple slices or cooked pears.

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  1. Erika

    said on October 16th, 2008:

    Oh my, oh my. That cakes looks and sounds divine! I love gooey sweet caramelly things. I’m going to have to see if I can hunt down some almond meal, no Trader Joe’s around here!

    Hope you can make it, and find the almond meal. My daughter took the remainder of the cake to her office and I guess it disappeared in a flash and even one of the guys wanted the recipe… .Carolyn

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