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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

The Concubine, by Norah Lofts. Over the years I’ve read several books about the wives of Henry VIII. All quite fascinating. This one is all about Anne Boleyn. It’s historical fiction, in that the author gives a voice to all the characters, including Henry himself. Henry waited years upon years to have his way with Anne (she holding him off because he still was very married to Catherine of Spain). There’s one tidbit of insight (true? who knows?) that once Henry finally bedded Anne, he was quite disappointed with the act, and barely bothered to visit her bed except to his need for a son, each time equally disappointed (with the act). Such an interesting sideline to the fated life of Henry (and Anne), wanting nothing more than a son to succeed him. Henry did marry Anne Boleyn, but then beheaded her 2 years later, claiming she’d been an adulterer. Many people of the time called Anne The Concubine, hence the title. No one knows for sure whether she was or she wasn’t an adulterer. Made for a good read.

Fellowship Point by Alice Elliott Dark. Oh my goodness. One of the best books I’ve read in a long, long time. I love nothing better than being engrossed in a book, so much that I can’t wait to get back to it. This book takes place in Maine, in some previous decades, and revolves around the friendship between two women and their families. This fictitious area, called Fellowship Point, was purchased by a small group of like-minded couples, as a place to spend the summers raising their children. There was a special land grant for this property, and as these two matriarchs reach old age, their purposes are at odds. The book covers so many subjects (let alone the beauty of the Maine landscape, which plays large) including reflections on aging, writing, land stewardship, family legacies, independence, and responsibility. Secrets are kept and then revealed. I guarantee you’ll be intrigued once you begin the first page.

On Mystic Lake, Kristin Hannah. One of Hannah’s earlier books. Another one I could hardly bear to stop reading. A woman sees her young adult daughter go off to school. In the next breath her husband tells her he’s in love with someone else and leaves. She’s nearly off her hinges. Grief? Yes. Disbelief? Yes. Eventually she retreats to her hometown in Washington State, hoping for some peace and understanding. She meets someone. Well, read the book.

A Wild and Heavenly Place by Robin Oliveira. A very different historical novel about the Pacific Northwest in its very early days. In the fleeting days of youth, in Scotland, a boy and a girl fall in love. The girl, with her family move to America, to some unknown place in Washington Territory. It takes years, but the boy makes his way to America too, to find her. Wishing doesn’t always make the best bedfellows. There is great plenty (coal) and great hardship (from the unforgiving land and equally unforgiving landlords of the coal industry). Very interesting history; liked the book a lot.

The Women, Kristin Hannah. Obviously I’m a fan of Hannah’s writing. She tackles some very difficult subjects, and this one is no different. During the Vietnam War, gullible Americans like me, believed what was delivered via media that there were no women in military service in Vietnam. Not true. Although this book is fiction, it delves deeply into the harsh environment of the nursing corps (and doctors too) who did their best to patch up the thousands of soldiers who could possibly be saved after the ugly battles. Another book I could hardly put down. It also covers PTSD, not only in the badly wounded soldiers, but the doctors and nurses who were bombed and lost lives too. The book is an eye-opener and one every American should read.

The Map Colorist by Rebecca D’Harlingue. Who knew there were such map-coloring artists back in the 1600s. And to find a woman doing it was unheard of. I was very intrigued by the actual art involved, and in this story she had to hide behind her mother’s skill because a young person simply couldn’t do the job, so the publishers thought. Her skill comes to the fore as she begins working with a wealthy man in her Dutch neighborhood. Very intriguing story. D’Harlingue is a very good story teller.

The Paris Novel, Ruth Reichl. Such a cute book – I devoured it. As much for the story as the occasional descriptions of food. Stella receives an unlikely inheritance from her mother – a one way ticket to Paris. The time is right and she goes. Wandering the streets she spots a vintage Dior gown hanging in a consignment store. The store owner insists she try it on, and then insists she buy it and wear it for a night of new adventures. Next stop: oysters at Les Deux Magots. There she meets an octogenarian and her real adventure begins. Hold onto your seat as Stella’s life takes on wings. So cute. A little bit of magical thinking, but plausible and fun from beginning to end. Loved it and could hardly put it down.

In Five Years by Rebecca Serle. Amazon tells it best: “Where do you see yourself in five years? Dannie Kohan lives her life by the numbers. She is nothing like her lifelong best friend—the wild, whimsical, believes-in-fate Bella. Her meticulous planning seems to have paid off after she nails the most important job interview of her career and accepts her boyfriend’s marriage proposal in one fell swoop, falling asleep completely content. But when she awakens, she’s suddenly in a different apartment, with a different ring on her finger, and beside a very different man. Dannie spends one hour exactly five years in the future before she wakes again in her own home on the brink of midnight—but it is one hour she cannot shake. In Five Years is an unforgettable love story, but it is not the one you’re expecting.”

The Paris Daughter, Kristen Harmel. Never ceases to amaze me how authors can come up with a different take on a war novel. Riveting. Two young women meet in a park is Paris in 1939. Elise and Juliette and Juliette’s very young daughter. Elise must run as she’s Jewish, but she entrusts her baby to her friend Juliette. At the end of the war Elise returns to Paris to try to find her daughter. Oh, what a wicked web we weave sometimes. You’ll hang onto every new revelation in her journey to find her daughter.

Master Slave Husband Wife by Ilyon Woo. This book almost defies belief, but it’s a true story. In 1848, an enslaved Black couple, she fairer skinned, him dark skinned, manage to escape bondage by posing as a white woman with her slave (not husband). They journey from Georgia by various means, mere feet from the slave traders trying to find them, with ingenious methods of disguise. They’re handed from one “underground railroad” home to another, in between taking public transportation. Their goal: freedom in Philadelphia. Yet once they get there they don’t feel free, so they continue their journey northward. What a story. Another one every American should read. This book has been given many awards; so worth reading.

The Tiffany Girl by Deanne Gist. Such an interesting story. Flossie Jayne, a student at the Art Institute in NYC, is asked to help THE Mr. Louis Tiffany, finish the very elaborate glass chapel at the Chicago World’s Fair in 1893, when the glassworker’s union goes on strike. Many women were employed (when it was thought they couldn’t possibly have the strength to cut glass), working day and night, to finish the work. This is Flossie’s story, of the people she meets, and foists off, but always with her eye on the dream, succeeding in the art of cut glass design. Very interesting story. If you’ve ever admired Tiffany glass lamps and other decor items, you’ll enjoy learning more about what’s involved in making them.

The Magnificent Lives of Marjorie Post by Allison Pataki. Ah, to live within the life of the rich and famous. This is a book of historical fiction, but is very much the story of Marjorie Merriweather Post. Her life. Her goals. Her daughters. Amazon notes: “Presidents have come and gone, but she has hosted them all. Growing up in the modest farmlands of Battle Creek, Michigan, Marjorie was inspired by a few simple rules: always think for yourself, never take success for granted, and work hard—even when deemed American royalty, even while covered in imperial diamonds. Marjorie had an insatiable drive to live and love and to give more than she got.” Her life wasn’t all sweetness and light. She was a survivor, had a good solid head for business, and married several times. Her life was very Oprah-esque, with fresh flowers in abundance every day, dripping with jewels and custom clothing. But she also knew how to scrimp and remake herself. Fascinating read. Wish I could have met her and  had tea (one of her favorite things).

Fox Creek by William Kent Kreuger. A Cork O’Connor Mystery. Kreuger is known for his love of the land. I’ve been a fan of his work for a long time. This one is new. This one weaves Indian territory and mores with a murder mystery. Very riveting as any mystery should be.

Chenneville, Paulette Jiles. From Amazon: Union soldier John Chenneville suffered a traumatic head wound in battle. His recovery took the better part of a year as he struggled to regain his senses and mobility. By the time he returned home, the Civil War was over, but tragedy awaited. John’s beloved sister and her family had been brutally murdered.” This is the story of his dogged, relentless journey to find and kill the killer. Grip your seat as he weathers some very treacherous adventures. Really good read, rugged outdoors kind of story. I’ve loved Jiles’ writing ever since I read News of the World by her. She’s a really good story-teller.

The Wave by Sonali Deraniyagala. Oh my goodness. From Amazon: In 2004, at a beach resort on the coast of Sri Lanka, Sonali Deraniyagala and her family—parents, husband, sons—were swept away by a tsunami. Only Sonali survived to tell their tale. This is her account of the nearly incomprehensible event and its aftermath.” I’ll tell you, this is a very hard book to read. The writer, the victim, tells you in intimate detail what happened at the time, immediately after, and then recounts months by month and a loooong time after her journey of grief. She barely functions. Wishes she’d been swept away too. Harrowing account of the facts and the journey of living again.

The Art of Resistance by Justus Rosenberg. From amazon: Unlike any World War II memoir before it. Rosenberg, has spent the past seventy years teaching the classics of literature to American college students. Hidden within him, however, was a remarkable true story of wartime courage and romance worthy of a great novel. Here is Professor Rosenberg’s elegant and gripping chronicle of his youth in Nazi-occupied Europe, when he risked everything to stand against evil.” His parents sent him off to Paris early on to go to school, from Danzig (which likely saved his life), but he becomes the hunted, and eventually part of the underground. Gripping book; well worth reading.

The Royal Librarian by Daisy Wood. A little bit of a reach, but believable nonetheless. A young woman, an accomplished librarian from Austria in 1940, is sent to Windsor to sort the centuries of valuable books, maps and treasures of the Royal Family. She believes she’s on a mission for British intelligence. She very distantly befriends Princess Elizabeth. Years later her sister unearths documentation about her sister, and she undertakes a journey of discovery too. You’ll learn a lot about Windsor Castle, even what they did during the Blitz. Lots of intrigue. Very sweet book and interesting since I love books about the Royal Family.

Long Time Gone by Charlie Donlea. If you watch any crime shows, you know how important DNA is these days. Here is a mystery that comes from familial DNA, in a framework of a current day research project. The protaganist is a fellow (woman) preparing to be a medical examiner. She’s assigned a project regarding DNA, requiring her to submit her own. She knows she was adopted, but nothing more. Oh my, stand by as this book unfolds with drama within nearly every page. Could hardly put it down. Her life is threatened and she doesn’t know who is friend or foe.

A Most Intriguing Lady, by Sarah Ferguson with Marguerite Kaye. Sarah Ferguson, yes, that Sarah Ferguson, the Duchess of York, has now written her second novel. About a very astute young woman who deftly avoids the marriage mart, but comes from the ton. She wants to “do” something with her life other than be a companion to her aging mother. Plenty of characters, some intrigue, a love interest, cute story, you know how it will end, but good reading nevertheless. I liked Ferguson’s first book better, Her Heart for a Compass.

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, on April 23rd, 2013.

orange_tiramisu_orange_on_top

Oh my goodness is this stuff fantastic. But then, I love tiramisu – if it’s made with the right proportions of liquor/syrup/coffee and a creamy filling. This one contains no coffee – just orange, a Grand Marnier orange syrup, mascarpone, whipped cream and pistachios.

This is going to be one of those “trust me – you’ll like it” kind of recommendations. This dessert is SO delicious, and you’ll be glad when you taste it. It’s not hard to make – really it’s not – and the results, after 6-8 hours of chilling is worthy of any company meal.

When Phillis Carey made this at a class a few weeks ago, I took a bite and swooned. We’d watched her make it – it seemed really quite simple. She explained that when she can find ladyfingers in the grocery store – these are the moist ones usually right next to fresh strawberries (not the dried Italian type) – she buys a couple of packages of them and always keeps a pair in her freezer. No extra packaging required, she said. Just stick them in the freezer. Whenever she uses them, she just stocks up again, so she’ll always have some on hand. Obviously Phillis likes tiramisu as I’ve attended at least 2 other classes where she’s made different variations on a tiramisu theme.

orange_tiramisu

You make an orange scented simple syrup with Grand Marnier and that is brushed on the ladyfingers and they’re layered with a creamy orange mixture. That’s done twice and chilled for several hours. Toasted pistachios are chopped and sprinkled on top – on top of a layer of whipped cream that’s scented with some of the Grand Marnier simple syrup.

A few nights later my friend Cherrie made this (her big baking dish is shown at top) and everybody went nuts over the dessert. I brought some home and enjoyed every little tiny morsel of it. So, if that’s not enough testimony that you need to make this, I don’t know what is!

What’s good: just everything about it – the orange flavor, the Grand Marnier, the creamy texture, the comfort aspect of a soft and very tasty pudding dessert. Fabulous.

What’s not: nothing – just plan ahead. Can’t be made the day before (although the left overs I tasted 2 days later were just fine to me, but Phillis cautioned us that the cream would begin to separate).

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Orange Tiramisu

Recipe By: Phillis Carey, cooking class 2013
Serving Size: 10

GRAND MARNIER SYRUP:
1 cup water
1 cup sugar
3 strips orange rind, removed with a vegetable peeler (not with a zester)
1/4 cup Grand Marnier

6 ounces ladyfinger cookies — the soft type, not dry Italian style
3/4 cup sweetened condensed milk
8 ounces mascarpone cheese — at room temperature
2 1/4 cups heavy cream — divided use (see below)
1 tablespoon orange zest — the microzest type
1/3 cup toasted pistachios — toasted and chopped
3 thin slices orange for garnish (use part of orange that has all the peel intact)

NOTES: Part of heavy cream is used in the filling, the remainder on top. The Grand Marnier Syrup is also divided for two uses. You will use one large orange in this preparation – the zest is used for both big strips and the microzest for another. Try to zest on only half of the orange as the other half you’ll want slices for garnish, and you’ll want the peel to be intact. You can, if desired, make this with the dry Italian-style ladyfingers, but the tiramisu must be refrigerated for at least 8 hours in order for the moisture to soften the cookies completely.
1. SYRUP: Combine water, sugar and orange strips in a small saucepan and heat until sugar dissolves, stirring constantly. Bring just to a simmer. Remove from heat and cool. Discard orange rind and stir in Grand Marnier – BUT – remove 1/4 cup of the syrup and refrigerate to use later in the topping.
2. Separate the ladyfinger sections, leaving the individual fingers attached. Lay half of the ladyfinger sections, round side down, in a 9×13 glass dish. Brush them well with half the Grand Marnier syrup to saturate the soft ladyfingers.
3. MASCARPONE FILLING: With mixer, gradually beat 3/4 cup of the sweetened condensed milk into the mascarpone. Add 1 1/4 cups of the whipping cream and the orange zest. Beat this mixture until soft peaks form. Spoon half of this creamy mixture over the ladyfingers and spread evenly (with an offset spatula if you have one).
4. Top the cream mixture with the remaining ladyfingers (rounded side down) and brush them with the remaining syrup. Spread on the remaining cream mixture, covering the ladyfingers completely. Cover tiramisu and refrigerate for at least 4 hours, or up to 8 hours ahead. Do not make this a day ahead or the creamy mixture will begin to separate (the cream deflates).
5. Up to an hour before serving, whip the remaining 1 cup of heavy cream until it has firm peaks. Add the reserved, refrigerated Grand Marnier Syrup and continue to beat until it’s incorporated. Spread this on top of the tiramisu, then sprinkle with pistachio nuts. ORANGE SLICES: Cut a slit to the center only on the thinly sliced orange slices and holding each end, twist gently. Lay this twisted piece on top of the tiramisu. Continue with other 2 pieces. Serve within an hour.
Per Serving: 549 Calories; 36g Fat (59.6% calories from fat); 7g Protein; 49g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 89mg Sodium.

Posted in Breads, Desserts, on March 28th, 2013.

choc_loaf_cake

A tea bread. Yes. A cake? Well, perhaps, but it’s not quite as tender as one. A traditional loaf bread texture? No, not at all. More tender than that. It’s in-between. Chocolaty, yes, indeed! Delicious? Absolutely!

choc_loaf_cake_bakedOh my. Oh my. I knew, the moment I licked the beater that this bread or cake in a bread shape, was going to be sensational. The chocolate flavor – well, it’s just there. You know what I mean? If you don’t already read the blog from King Arthur Flour, you should. They have a very astute test kitchen, and of course, all they do is bake things – sweet and savory. Crackers, to doughnuts, to cakes, pies, breads of all kinds, and things like this, a tea bread. PJ Hamel was the test kitchen cook this time. I always love reading her stories – she’s witty. Here’s what she wrote in the preface to this recipe:

I brake for chocolate.

I also break for chocolate.

And bake with chocolate.

choc_loaf_cake_batter_in_panThe day I baked this had been a doozy. A little – no, a big family crisis does something to the psyche. I was feeling wrenched. At a loss. I prayed about it – have been praying about it for several days. I’m sorry, I can’t share about it; it’s not my place to share. It’s still too raw. No, it’s not about me or my dear hubby. Someone else in the immediate family. Finally, after lulling myself with some TV shows on my Tivo, and having a short glass of sangria, I just decided I should bake something. We were going to friends for dinner, so I didn’t have to cook. I thought maybe I’d get it done in time to take some to them. Also thought baking might get me out of my slump. And it did.

It had me looking back at the King Arthur blog piece because I decided to bake the loaf in the narrow tea loaf ceramic pan I have – that I love – and have only used a few times.

There was a little nugget of information on the blog about why/how we use different kinds of cocoa. This was provided in one of the comments to this recipe; it came from Frank, a pastry chef.

  • It is always best to use the cocoa called for in the recipe rather than
    making a substitution, but if you need to substitute, here is the
    ratio.
  • Dutch Cocoa:
    Substitute 3 Tablespoons natural cocoa plus 1/8 teaspoon baking soda.
  • Natural Cocoa:
    Substitute 3 Tablespoons Dutch cocoa plus 1/8 teaspoon cream of tartar,
    lemon juice, or vinegar.
  • So, when do you use each one? For recipes calling for more baking soda
    than baking powder, you use natural cocoa.
  • If the recipe has more baking powder than soda, you will want a Dutched
    cocoa due to the different alkali content. Using a natural cocoa will
    give your baked goods a heavy, soapy taste.

I’m so glad I read that because had I not, I would have used a different cocoa. As it was, I dug in my lidded bin in my pantry for Penzey’s high fat Dutch-process cocoa, exactly what I needed for this tea bread.

IMG_6673It took no time to mix it up. Butter, sugar, cocoa, a little jot of espresso powder (which brings out, or enhances the chocolate flavor in the loaf), baking powder, vanilla, also some of King Arthur Flour’s Cake Enhancer. Have you heard of it? It’s a type of emulsifier, and is king_arthur_cake_enhancer_bowlused a lot in professional kitchens and bakeries. It helps stabilize batters and breads and makes them or keeps them moist. So there were 2 T. of that in the batter too. Plus flour and milk. I think that was it. Nothing all that unusual, really.

Into the elongated tea loaf pan it went and baked. According to KAF, to switch to the different pan I should reduce the baking time by about 25% from a standard bread pan. It took longer than that to get the tea loaf to just the right internal temp, but it baked in about 60 minutes. I let it cool awhile, then with a little bit of rocking motion it came out of the pan easily enough. I think next time I would put a piece of parchment in the bottom. I’ve added that note to the directions.

What’s GOOD: everything about it. This is really a cake, but it’s sturdy enough (or it has a dense enough texture) that you can slice it into thin slices. But it’s absolutely NOT dense like a banana bread, for instance, or zucchini bread. Not at all. Truly it’s a cake. And delicious. If you’re a chocolate nut, it will tick all your boxes for richness, chocolate flavor, toothsome-ness, if there is such a hyphenation. In a word, this is terrific.
What’s NOT: nothing. Nary a word could I say. Hoorays for the King Arthur Flour test kitchen.

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Chocolate Loaf Cake

Recipe By: King Arthur Flour, 2013
Serving Size: 20

1/2 cup butter — (8 tablespoons) preferably at room temperature for easiest mixing
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking powder
2 teaspoons espresso powder — optional, to enhance chocolate flavor
2/3 cup Dutch-process cocoa powder
2 tablespoons Cake Enhancer — optional; for moistness (King Arthur product)
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup milk

1. Preheat the oven to 350°F. Lightly grease a loaf pan: either 9″ x 5″, or 8 1/2″ x 4 1/2″. The smaller pan will yield a higher-crowned loaf. [My suggestion: put parchment paper in the bottom of the pan – makes it a whole lot easier to get out.]
2. In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture. Don’t worry; the eggs will smooth things out.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
4. Add half the flour to the bowl, beating at low speed to combine.
5. Add all of the milk, beating at low speed to combine.
6. Add the remaining flour, beating gently just until the batter is smooth.
7. Pour the batter into the prepared pan.
8. Bake the cake for 60 to 70 minutes (or more), or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that’s OK. If you have an instant-read thermometer, the center will register about 205°F, while just under the top will register about 195°F. If baking in an elongated tea loaf pan, bake for about 50-60 minutes.
9. Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
10. Store completely cooled cake well wrapped, at room temperature.
Per Serving: 154 Calories; 6g Fat (35.7% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 156mg Sodium.

Posted in Brunch, Desserts, Miscellaneous, on March 12th, 2013.

mango_coulis

The easiest of sauces – you can make it as sweet as you prefer – I made it on the tart side. It would be great on top of French toast, breakfast yogurt (I can attest to that one since the left overs have garnished several morning bowls), or as a fruit puree with a creamy dessert like cheesecake. Yum.

If you read my blog regularly, you already know that I made Lindy’s Cheesecake and wrote up a post with a very brief history of Lindy’s deli in New York City. It closed in 1957, but the famous cheesecake lives on in home kitchens, and perhaps a lot of restaurants too, since the recipe became public. It was recently listed in Saveur magazine as one of the top 100 recipes ever.

lindys_cheesecake_slice2When I made it, I decided it needed something along side – something with some color. It’s too early in the season for reliably sweet strawberries, so I decided to use mangoes. It was perfect. The recipe came straight out of the Joy of Cooking: 75th Anniversary Edition – 2006. Maybe it was in Rombauer’s earlier editions, but this is the book I own because my old one from the 1950’s was falling apart. I looked up many other recipes, and they were all the same – mangoes, sugar of some form and either lime or lemon juice. Plus just a bit of water to make the sauce almost pourable. That’s it. See? I said it was easy!

I whizzed it up in the food processor, although the blender would likely work just as well. I used the frozen mango chunks from Trader Joe’s. You could use fresh mangoes too. Do defrost the frozen ones some so they will puree. Add some citrus (the lemon juice or lime juice) and add as much sugar as you want – I used about a rounded 1/4 cup of powdered sugar. You can use regular sugar too. Either one. And then some water – the texture of the mangoes will determine how much water you’ll need – you want it thick, but not so you can’t pour it. In the photo at top you can see it’s almost the consistency of pudding, but it spread out flat once I put it on the plate with the cheesecake.

What’s GOOD: the delicious FRESH taste of mango. Citrus does that in all of its guises. I made mine on the tart side since the cheesecake was already plenty sweet, but use your own judgment based on what you’re serving it with. It keeps for several days. I think the recipe said 3, but I don’t know why it wouldn’t keep a week. It is also fantastic drizzled over Greek yogurt for our breakfast. And I just know it would taste wonderful on French toast.
What’s NOT: it was perfect for how I needed to use it, as a sauce for cheesecake.

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Mango Coulis

Recipe By: Joy of Cooking, 75th anniversary edition, 2006
Serving Size: 5

2 whole mangoes — (or use frozen chunks, about 1 1/2 cups)
1/4 cup to 1/2 cup confectioner’s sugar — or more to taste
1 tablespoon fresh lime juice — or lemon juice
About 2-3 T water

1. If using frozen mango, defrost. If using fresh, peel and core mangoes and cut into 1″ pieces.
2. In a food processor or blender combine the mangoes, lime juice and water. Blend until completely smooth, then add the sugar and blend. Add more water if it’s too thick. Taste for sweetness and add more citrus or sugar. If you’re serving this with a very sweet dessert, you can make the coulis less sweet. Refrigerate. Ideally, use up within 3 days. Add leftovers to a morning fruit smoothie or pour over fresh fruit and yogurt. Would also be delicious on top of French toast.
Per Serving (based on 1/4 cup sugar): 78 Calories; trace Fat (2.4% calories from fat); trace Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

Posted in Desserts, on March 10th, 2013.

lindys_cheesecake_sliced

Can you just imagine the mouth-feel of a bite of that cheesecake? Smooth, rich, a little tiny bit citrusy, in between being a dry cheesecake (not a bad thing) and a wet cheesecake (some people prefer that type). This one leans more toward the dry, I suppose, but not DRY, if you get my drift.

Oh my goodness, is this cheesecake beyond delicious. It’s not something I make – hardly ever. It’s not something I even crave. Now my DH, that’s another story. Cheesecake is his #2 favorite dessert, 2nd only to carrot cake. I do have a recipe for a cheesecake here on my blog – it’s a very tall, light and airy cheesecake. I had it the first time back in about 1970, when I was living for a brief time in Oklahoma. It was called a Gourmet Cheesecake. It contains many egg whites whipped separately, so it retains height during baking. And it’s got a much different (light) texture. I do love that cheesecake. But, since I was cooking for several couples coming to dinner, I decided to try a new recipe, at Saveur.

This cheesecake, comes from the famous Lindy’s Restaurant in New York City. Not to be confused with the current-day restaurant by the same name. Lindy’s was opened in 1921 on Broadway, and it was really a Jewish deli, but they became known for sturgeon, corned beef and blintzes. And, their cheesecake. Milton Berle used to eat there nearly every day. Lots of notables ate there regularly. The owners – Lindy Lindemann and his wife Clara – ran it (and another one some blocks away) for many years.  According to Wikipedia, Lindy’s was especially well known for its cheesecake, which was at times credited as perhaps the most famous in the United States. The cheesecake was immortalized in Guys and Dolls, where Nathan Detroit and Sky Masterson sang its praises. You could even sing some of the songs from the musical while you made this. Ah, never mind. Most of you probably don’t know what Guys and Dolls was! The recipe for the cheesecake, fortunately, can live on in our own kitchens because we have the recipe. The famous recipe. The restaurant closed in 1957.

So, on to the recipe. This must – absolutely must be made in a 9-inch springform pan. Please don’t try to make it fit in an 8 incher. Or thinner in a 10-incher. In a 9-inch pan the cake rises up above the sides. When I peeked in the oven window about half way through and saw it I panicked! I thought it would spill over – not only ruining the cheesecake, perhaps, but also making a monumental mess on the floor of my oven. But no, it rose up, stayed up and peaked out about an inch above the top.

First you must make an easy crust – very similar to a pie crust – that contains the seeds from a vanilla bean, an egg yolk and lemon zest, then you chill it for an hour before pressing it with your fingertips on the bottom and all the way up the sides of the pan. The crust didn’t make it quite up to the top when I did it – but it didn’t seem to matter. Ideally, you can make the crust thin enough to go all the way up.

Then you make the filling. Do you even want to know how much cream cheese is in this? A full 2 1/2 pounds. A lot. It has a bunch of eggs and egg yolks in it too. And a little bit of orange and lemon zest. It has a little tiny amount of flour in it, vanilla and 1/4 cup of heavy cream. I can’t imagine what that little amount of cream does, but it’s added in at the very end of the mixing. Pour it into the pan and bake.

whole_cheesecake_just_baked

That was taken about 20 minutes after I took it out of the oven. I baked it to an exact 160° using an instant read thermometer. I stuck the probe into the side so there wouldn’t be a hole in the top. It took about an extra 7-8 minutes in my oven (over the 75 minutes suggested). First you bake it for about 15 minutes at 500°. Can you imagine? Yes. Then you reduce it to 200° and continue baking. The back side (you can’t quite see it in the photo above) got a little dark. I should have rotated the cake, but I was afraid it might deflate if I opened the oven door. Do try to leave ample room all around the cheesecake in the oven and don’t put it too close to the top, either.

lindys_cheesecake_whole

In this photo you can see the crust is about 2/3 to 3/4 of the way up the sides. You can barely see the delineation in this photo. It took several hours to let it cool. After an hour or so, I took off the springform side – but first I used a sharp knife to make certain none of the cheesecake was sticking to the side and let it cool several more hours. The other interesting tidbit is that this cheesecake needs to chill for at least 8 hours or overnight. That was wonderful for me so I made it the day before our dinner party. I put the springform back on the cake to store it, covered well with foil.

When it’s cut, use a very thin, sharp knife and have a tall glass of hot water handy as the cheesecake wants to stick to the knife. Dip the knife in the hot water between each cut.  I used a wedge to remove it, but a knife will work too – the crust is sturdy enough to hold the piece together fairly well. The very center didn’t come out cleanly – it’s a soft filling, so a little bit of it stuck.

I made a mango puree (a coulis) to serve on it or on the side of it. I don’t think Lindy’s served it with anything. It really doesn’t need anything to adorn it, but I thought a bit of added color would be nice. I bought frozen mango pieces at Trader Joe’s and made the puree the day before also.  I’ll post that recipe tomorrow or the next day. Anyway,  dessert was all done the day ahead.

lindys_cheesecake_slice2

After sitting (chilling) for 24 hours the cheesecake had deflated some. It was then about level with the side of the springform, and the center sunk too. I know it was done, though the center was still slightly jiggly when I took it out of the oven. Obviously that means the center surely wasn’t as “done” as the outer parts, but when researching this on the ‘net, I read several places that a cheesecake should be at 160° so that’s exactly what I did.

What’s GOOD: there is everything good to say about this dessert – unctuous texture, smooth, decadent, rich, full of the cheesy taste you look for when ordering a cheesecake. It has the drier texture that is coveted by most cheesecake fans. It’s spectacular to serve – I showed our dinner guests the cheesecake before cutting it and asked everyone if they wanted the mango coulis on the side. We had left overs twice and oh, was it ever good then too. Maybe even better because we were eating it after an ordinary meal and the cheesecake absolutely stood out.

What’s NOT: there is nothing, whatsoever, I could say about this other than it’s fantastic.

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Lindy’s Cheesecake Recipe

By: From the NYC restaurant (closed in 1951) but printed in Saveur, Nov. 2012
Serving Size: 12

CRUST:
1 cup flour
8 tablespoons unsalted butter — cubed
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon salt
1 large egg yolk
1/2 vanilla bean — seeds scraped and reserved
FILLING:
2 1/2 pounds cream cheese — softened (use full fat)
1 1/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
1 1/2 teaspoons lemon zest
1/2 teaspoon vanilla extract
5 whole eggs — plus 2 yolks
1/4 cup heavy cream

Note: You MUST use a 9-inch pan for this cheesecake. No substitutions.
1. CRUST: Combine flour, butter, sugar, zest, salt, yolk, and vanilla seeds in a bowl; rub with fingers until dough forms. Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1 hour. Press 1 dough round onto bottom of a 9″ springform pan; pull off pieces from remaining dough and press around sides of pan all the way to the top. Dough will be very thin – be sure to fill all holes and gently press completely up the sides as the cheesecake pan will be completely full. Set aside.
2. FILLING: Heat oven to 500°. Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium-high speed of a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth; stir in cream. Pour filling into pan. Place cake in center of oven with ample room all around and bake until top begins to brown, about 15 minutes. Reduce heat to 200°, and bake until just set, about 1 hour more until it has reached an internal temperature of 160°. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight. Remove cake from pan and cut into slices to serve. I served this with a mango coulis, but it doesn’t really need any adornment.
Per Serving: 594 Calories; 45g Fat (67.5% calories from fat); 11g Protein; 37g Carbohydrate; trace Dietary Fiber; 237mg Cholesterol; 357mg Sodium.

Posted in Desserts, on February 12th, 2013.

silky_choc_cake_whipped_cream

Silky = smooth and almost molten. Not quite, but nearly so. You can see that this cake doesn’t ooze, but can you see how shiny it is? It’s really, really moist – it’s not at all like candy, so don’t misunderstand my description – it’s just incredibly chocolaty and smooth.

At a cooking class last week Tarla Fallgatter served this unctuous chocolate dessert. Unbelievably chocolaty and rich. Smooth and addictive. If you’re still wondering what to serve for Valentine’s Day – if you’re cooking at home that night – this is your romantic ticket. If I were doing it, I’d likely cut the recipe in half and pour the cake into 4 ramekins and bake them individually. I don’t know how long they would take to bake that way, but maybe 15 minutes or so? That’s a guess.

silky_choc_cake_bakedIn any case, if you’re a chocolate freak, you’ll be moaning as you spoon this into your mouth. It’s not all that difficult to make – really it’s easy – as long as you have an 8-inch springform pan – and you have bittersweet chocolate, eggs, butter, sugar, flour and a little cream to whip for the topping. It’s a 3-dish/pan dessert (saucepan to melt butter and chocolate, bowl to mix the batter in, and the springform to bake). You do have to put the springform pan (wrapped in foil) in a larger baking pan because you add hot tap silky_choc_cake_wholewater to it and it cooks in a water bath. That’s what keeps it so tender and moist – almost like pudding, except it’s definitely a cake. You’ll find this recipe in several places on the internet. This one came from Food and Wine, back some years ago.

What’s good: no question it’s the chocolaty-ness of it. Oh yes! Very decadent. Very rich. Very festive, and surely very romantic.

What’s not: as with most tortes and things of this nature, they’re not quite so good the next day. This one has to be made within about 6 hours of serving.

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Silky Chocolate Cake

Recipe By: Originally from Food and Wine (2001), adapted slightly by Tarla Fallgatter, Feb. 2013
Serving Size: 8

9 ounces unsalted butter — cut into tablespoons
1 cup granulated sugar
1/2 cup water
1/2 pound bittersweet chocolate — coarsely chopped
1/2 cup all-purpose flour
3 large eggs — beaten
Confectioners’ sugar to dust top or whip 1/2 cup cream with added sugar and vanilla

Note: the cake is almost, but not quite, molten. It’s VERY soft and very wet – except the top crust which is almost crispy. This cake is all about the texture and the chocolate! Be sure to use bittersweet – if you use a semisweet, cut down on the sugar.
1. Preheat the oven to 350°. Wrap the outside of an 8-by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a small roasting pan.
2. In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth; let cool.
3. In a medium bowl, whisk the flour with the eggs until blended. Add to the chocolate batter and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot water into the roasting pan to reach halfway up the side of the springform. Bake the cake in the oven for about 1 hour and 15 minutes, or until the top is crusty and a cake tester inserted in the center of the cake comes out with a few very moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar or spoon whipped cream on each slice just before serving.
4. Make Ahead The cake can be prepared 6 hours ahead. Leave out at room temperature.
Per Serving: 530 Calories; 43g Fat (68.3% calories from fat); 6g Protein; 39g Carbohydrate; 5g Dietary Fiber; 149mg Cholesterol; 35mg Sodium.

Posted in Desserts, on February 8th, 2013.

creamiest_rice_pudding_ever

My husband said: “Wow, this pudding is fantastic!” Now, you have to understand that he’s a Type 1 diabetic, and he steers away from desserts 95% of the time, so any time he does eat dessert he thinks he’s in heaven. But I’ll attest – this rice pudding is fabulous.

You know how it is when you read some recipe somewhere and it just plain “speaks” to you? That’s what happened when I was reading Baking Banter, the baking blog from King Arthur Flour. I subscribe to their blog through Google Reader, and the varied bakers post several times a week. And I just love how they design a recipe – how they test and change, taste and change, until they finally get it right. And this recipe is just absolutely SPOT-ON! Kuddos to Mary Jane Robbins, who developed this recipe for King Arthur.

I have another recipe for rice pudding here on my blog. And in comparing this one to the other one, they’re very similar. And yet, I think this one is better (probably because of the cream added). Much better. I liked the creamy texture of this one. The little bit of bite to the rice (particularly you don’t want to overcook the rice, because then it would be mushy). The other aspect of this pudding is its focus on the vanilla. Two different types of (King Arthur) vanilla are called for here. I used two different types I had on my pantry shelf, neither of which are King Arthur. Use your best vanilla to stir in after the pudding is cooked.

stirrSurely, I should have taken a photo of the pudding as it was simmering away, with my handy-dandy Stirr device (now called a RoboStir – very inexpensive if you’re interested) jittering around inside the pan. Here at right is a picture I found online. I’ve written about it before, but it’s a battery-operated device that sits inside the pan, has silicone feet and once you turn it on (mine has 4 speeds), it jitters itself around the pan, turning in circles to keep the pot contents moving – stirring. It’s an automatic stirring device is all I can tell you, and it worked SO perfectly for this pudding! I also use it on the rare occasions I make risotto. It’s ideal for sauces.  Just an aside about this device – if you go online, lots of people don’t like it. Including Consumer Reports, who found it worked for very few things. A thick sauce will stop it cold. Some people think it’s a joke. Mine works well – have never used it except on the lowest speed. It doesn’t do dry ingredients (like toasting nuts) or frying onions as it just pushes the items out to the edges of the pan. It must have liquid to help it move the contents. It does require a pan with a sufficient flat surface AND the cooktop needs to be level. If it’s not level, the device will simply gravitate to the lowest spot and sit there, still jittering, but it won’t migrate around the pan as it’s designed to do. My dear hubby (DH) did level my range for me last year. I didn’t realize how “off” it was. I made this pudding in a pan with rounded edges – mine is a Caphalon nonstick pan – a saucier pan that Caphalon doesn’t make anymore, but a similar one would work because it has a gently rounded bottom edge – a Calphalon Unison Nonstick 4-Quart Pot with Lid. The key is the sloping edge – you don’t want a squared-off 90° angle as it’s very difficult to stir that corner (whether you’re using a stirring device or an ordinary spoon) and keep the pudding from burning. Or if you’re making a sauce, or a creamy soup. This particular pot is called a soup pot.

Okay, so here’s how you make it – you combine the whole milk, some of the cream, sugar (and not very much of it), some of the vanilla and Arborio rice (a short grain rice, which works best for rice pudding – you can also use sushi rice). Once you bring it to a simmer, reduce the heat and simmer very slowly, stirring very frequently, for about 30 minutes. At this point start tasting the rice – it still wants to have a little tiny bit of bite (toothsome-ness, I call it). Continue simmering until it’s just barely done. Remove, allow to cool, stirring it every so often so a skin doesn’t form on the top (or put a piece of plastic wrap directly down on the surface), and you add a little bit more cream and more vanilla. Done. Once cool you can put it into ramekins, or just store in a plastic container and dish out what you want later. I found that the pudding was still very VERY loose once I took it off the heat, but I was assured in the recipe that it would firm up. Yes, indeed it did! In fact, when I went to serve it, I needed to add milk to it to kind of thin it a bit. It was amply thick at that point.

In most respects, this pudding is made like a risotto, except you start off with all the liquid in the pan at the beginning rather than adding it now and then. It’s EASY to make – although you do have to keep your eye on it. I made this as part of a dinner we took to our pastor and his family since he’s recently had surgery. But I made a double batch and kept a little bit of it for ourselves. What a treat.

What’s good: every single solitary thing about it. A must make – if you like puddings, and especially rice pudding! The vanilla flavor predominates (in a very good way).

What’s not: well, it does take some patience and hovering (unless you have one of the stirring devices). I’ll definitely be making this again!

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Very Creamy Vanilla Rice Pudding

Recipe By: KAF Baking Banter, 1/2013 (Mary Jane Robbins)
Serving Size: 6 (1/2 cup servings)

2 cups whole milk
1 cup heavy cream — divided
1/4 cup sugar
1/2 cup Arborio rice — or sushi rice
1/2 teaspoon vanilla extract — King Arthur Pure Vanilla Extract preferred
1/2 teaspoon vanilla extract — Vanilla Bean Crush or King Arthur Pure Vanilla Plus
1 pinch salt

1. Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
2. Bring to a simmer and cook, stirring frequently, for 30 minutes, until thickened. This is very similar to cooking risotto.
3. Taste the rice to ensure it’s done. You want a firm bite, but no crunchy center to the kernel. Remove from heat as soon as it reaches that perfect time.
4. Stir in the remaining 1/4 cup cream and the Vanilla Bean Crush or Pure Vanilla Plus, along with a pinch of salt. The pudding will firm up as it cools.
5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired. 1/2 cup servings are sufficient. Stir in additional milk if the pudding is too thick.
Per Serving: 277 Calories; 17g Fat (56.3% calories from fat); 5g Protein; 26g Carbohydrate; 0g Dietary Fiber; 65mg Cholesterol; 80mg Sodium.

Posted in Desserts, on January 31st, 2013.

pumpkin_bread_pudding_orange_ginger_sauce

Fans of bread pudding will stand up and cheer, especially if you/they like pumpkin. The bread pudding is VERY easy to make – truly – although it does need to rest overnight before baking.

This recipe had been in my to-try file for several years. It came from Diane Phillip’s cookbook, Happy Holidays from the Diva of Do-Ahead: A Year of Feasts to Celebrate With Family And Friends. I own one of her cookbooks, but not this one – I think I found it at my local library and had made photocopies of recipes that sounded right down my alley. This was one. I needed a dessert that could be made ahead. Yes, you can mix it up ahead – and make the sauce that goes with it ahead too – but you do need to bake it somewhere close to serving time. I baked it a few hours ahead and then kept it heated in a very very low oven for an hour. The sauce I made the day before, which was good, as it said it will keep chilled in the refrigerator for up to 72 hours ahead. Diane Phillips is a master of the do-ahead meal. She and Phillis Carey teach a duo class at least once a year, near Christmastime.

challahThe only problematical ingredient in making this is challah. I wasn’t sure I’d be able to find it at any of my local markets, but was surprised to find Trader Joe’s has it. I will say, however, that their challah is very dense. I expected it to be lighter in texture, but it was not at all. If you can’t find challah, you could use King’s Hawaiian Bread instead – it’s a spongy, eggy bread, but it’s also very sweet, so I would reduce the sugar some in the recipe – by about a third is a guess. The bread gets torn up into a bunch of small pieces, bite-sized is best. Then you mix up the pumpkin stuff – eggs, brown sugar, canned pumpkin, cream and lots of good spices and it’s mixed into the bread. Stir it around a bunch, then pour it all into a 9×13 pan (I would use glass or nonstick, not metal), press any bread pieces down into the liquidy mixture (there won’t be much), cover and chill for at least 12 hours (or up to 72). You do have to bring it back to room temp (about an hour) before baking. Keep it covered and bake for 35-40 minutes.

IMPORTANT: I’ve included notes in the recipe below about the bread – if the challah is very dense, you may need more of the pumpkin mixture to soak into the bread – increase those ingredients some to compensate. You want the bread pudding to have ample gooey-ness and it won’t if the bread is dense or dry.

Ideally, serve this warm. I baked it a few hours ahead and just reheated it in a 175° oven for about 30 minutes before serving. Whatever you do, don’t let it dry out.

orange_ginger_custard_pudding

What absolutely MAKES this dessert is the sauce. It’s not hard to make, but it does take a bit of time to do. It’s 3 parts whole milk and 1 part cream, so it’s not all that bad in the fat department. You steep the milk with crystallized ginger pieces and the zest of an orange. Those are strained out, then you make the sauce part with egg yolks, sugar, cornstarch and some orange liqueur and cream added in at the end. BE SURE to strain the sauce at the end as you’ll invariably get some egg white solids in there, and it’s not so fun finding those in your super-smooth pudding or sauce when you serve it! I prepared it the day before, which made for easy reheating. Actually I warmed the sauce on the stove – watching it carefully so it wouldn’t burn, then I placed the saucepan right in the 175°oven with the bread pudding I warmed.

I had ample sauce left over – because people didn’t take enough of the sauce when they served themselves – but I found this sauce is absolutely wonderful as a pudding! I gave some to a friend and we had some of it a few days later. It’s not totally firm like most puddings, it’s looser, but you can see in the photo above, it’s still almost pudding consistency. If you want to make this AS a pudding, reduce the milk quantity down to 2 1/2 cups rather than 3.

What’s good: the sauce is the best part, but I like pumpkin anything, so I enjoyed that too. I liked making this because most of the work is done ahead of time.
What’s not: really nothing. I’d make this again – but I would increase the pumpkin and egg mixture so it’s more gooey. That’s it.

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Pumpkin Bread Pudding with Orange Ginger Custard Sauce

Recipe By: Dianne Phillips, cookbook author, cooking instructor (from one of her cookbooks)
Serving Size: 12
NOTES: If you can’t find challah bread, use King’s Hawaiian Bread. IF DOING SO, reduce the sugar to 2/3 cup (King’s bread is sweetened). Also, If the challah is quite dense, increase the amount of the pumpkin mixture (i.e., 2 cups cream, more pumpkin, 5 or 6 eggs, more brown sugar and spices) as it will soak up all of the liquid and could be too dry once baked. You want the bread pudding to have some looseness to it and be very moist.

1 pound challah — or other egg bread, torn into chunks (about 9 cups)
1 1/2 cups heavy cream
16 ounces pumpkin puree — canned, Libby’s
4 large eggs
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Orange Ginger Custard Sauce (see adjoining recipe)

1. When ready to bake this, preheat oven to 350°. Read Notes section regarding the challah.
2. Coat 13 x 9-inch baking dish with cooking spray. Put torn bread in large bowl. In another large bowl, whisk eggs until smooth, then add cream, pumpkin, brown sugar and all spices. Mix well with whisk. Pour over bread and stir to blend, pushing bread down into mixture. Transfer to prepared dish. Cover with foil and refrigerate for at least 12 hours or up to 72 hours.
3. Bring to room temperature before continuing. Bake pudding (still covered with foil) until puffed and golden brown, 35 to 40 minutes. Remove from oven and let rest for 10 minutes.
4. Serve individual portions in a pool of custard sauce, or drizzle sauce over the top. Variation: Sprinkle pudding with about 1 cup chopped pecans or walnuts before baking.
Per Serving: 211 Calories; 13g Fat (53.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 112mg Cholesterol; 44mg Sodium.

. . .

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Orange Ginger Custard Sauce or Pudding

Recipe By: From The Diva’s Famous Do-Ahead Thanksgiving Dinner – from Happy Holidays from the Diva of Do-Ahead, Diane Phillips
Serving Size: 12
NOTES: You may also serve this gingery smooth custard sauce with apple cake, gingerbread, spice cake or bread pudding. It can also be eaten straight, as a pudding. Don’t overwhelm it with other very strong flavors as you’ll miss the nuance of the delicate orange and ginger flavoring. DO strain the sauce – you’ll be sorry if you don’t as you’ll have little bits of cooked egg white in it!

3 cups whole milk Zest of 1 orange
2 teaspoons crystallized ginger — chopped
1/3 cup sugar
1/4 cup cornstarch
6 large egg yolks
1 cup heavy cream
1 teaspoons. orange liqueur — or orange extract (1 to 2)

1. In medium pan, heat milk, orange zest, and ginger over medium high heat until milk begins to form bubbles around sides of pan. Remove from heat and allow to steep for 5 minutes.
2. Strain zest and ginger out of milk, returning milk to the pan.
3. In another bowl whisk eggs thoroughly, then whisk in sugar and cornstarch. Add to milk mixture and place over medium heat, whisking until mixture thickens and comes to a boil, 4 to 5 minutes.
4. Remove from heat and stir in cream and liqueur (I used about 2 tsp of orange liqueur). Pour through a fine strainer or cheesecloth (to remove any egg solids) and into a glass bowl. Let cool slightly and press plastic wrap directly against surface to keep a skin from forming. Refrigerate for at least 4 hours.
5. At this point, you may refrigerate for up to 4 days or freeze up to 1 month. When ready to serve, rewhisk sauce and serve cold or warm. Per Serving: 171 Calories; 12g Fat (62.7% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 142mg Cholesterol; 42mg Sodium.

Posted in Desserts, easy, on January 21st, 2013.

mocha_sheet_cake

Oh gosh, was this cake ever good. And lick-your-lips tasty. And easy! And, and, and. All the superlatives you want to use. Chocolatey, yes. Light in texture, yes. Can I repeat the “easy” word?

At the cooking class a few weeks ago with Phillis Carey, she did 4 soups and a dessert. She always says that people (us, the students) complain if she doesn’t make dessert. Well, I’m so glad she did make dessert, because this recipe is a real winner. I think Phillis has shared this recipe before – probably before I started writing a blog, because it seemed very familiar when she made it and served it. It’s all mixed up in a bowl, baked a short period of time, really, and while it’s baking you make the frosting which needs to be poured onto the warm (not hot) cake and allowed to cool for at least 30 minutes. The frosting begins to set up almost immediately. Oh, it was SO good!

There’s only one really big “condition” about making this – you need a 10×15 sheet pan (jelly roll pan with a 1-inch height). It’s got to be a 10×15. You could make it in a 9×13 cake pan, but it will be a thicker cake and require longer baking. I suppose that would work. I actually ordered the cake pan Phillis used – a Parrish Magic Line 10 x 15 x 1 Inch Jelly Roll/Cookie Sheet. She brought the pan from home because most cooking schools don’t have this cake pan size! Don’t get confused with the pans – the company (and amazon, at the link above) also sells a 10×15 deeper 2-inch cake pan too (which probably would work), but this recipe just plain works perfectly in the 10×15. The pan has a flat side lip on the edges – a flat edge that makes for easy grabbing right out of the oven. NOTE: when you click to the actual pan through the link above, it SAYS it’s an 11×15 pan – and if you measure it edge to edge, it is 11×15, but the interior is 10 inches. And make sure you get the one with the 1-inch depth – they also have a cookie sheet (no edges). Read the description carefully.

So, now, back to the cake. You melt butter, coffee, cocoa powder and oil and add it to the dry ingredients with some buttermilk and eggs. Just whisk well and pour into the greased or sprayed cake pan. It bakes for about 18-20 minutes. During the last few minutes before the cake comes out of the oven make the frosting: cook milk, butter and cocoa, add powdered sugar and vanilla. It can sit for about 10 minutes, so in that interim the cake will be cooling and then you pour the frosting over the still-warm cake, spread and sprinkle on the pecans. Allow to cool. See, I said it was easy!

What’s good: gosh, the cake was so full of chocolate flavor. The coffee or espresso you add to it isn’t discernible, but the food scientists say coffee brings out the best in chocolate. And the frosting is delicious – not too thick and not too sweet. Just right.

What’s not: really, nothing. It’s so easy. Make it!

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Mocha Sheet Cake with Chocolate Frosting and Pecans

Recipe By: Phillis Carey, cooking instructor, author (Jan. 2013)
Serving Size: 16

CAKE:
1/2 cup unsalted butter — diced
1 cup coffee — brewed (strong) or powdered espresso dissolved in water
1/2 cup unsweetened cocoa
1/2 cup vegetable oil — grapeseed oil works fine
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
FROSTING:
6 tablespoons milk
1/2 cup unsalted butter
1/4 cup unsweetened cocoa
1 pound powdered sugar — sifted if lumpy
1 teaspoon vanilla
1 cup pecans — toasted and chopped

1. Preheat oven to 400°. Spray a 10×15 jelly roll pan with nonstick spray. If you don’t have a 10×15, use a 9×13 pan and bake slightly longer. Do NOT use a larger sized sheet pan.
2. CAKE: Stir butter, coffee, cocoa and oil in a medium saucepan over medium heat until smooth. Remove saucepan from heat.
3. Whisk flour, sugar, soda and salt in a large bowl until smooth.
4. Whisk in cocoa mixture. Whisk buttermilk, eggs and vanilla in medium bowl until blended. Add to flour mixture and stir until very smooth. Spread cake batter in prepared pan.
5. Bake cake until tester inserted in center comes out clean, about 18-20 minutes. Place pan on a cooling rack.
6. FROSTING: Stir milk, butter and cocoa in a medium saucepan over medium heat until smooth. Bring mixture to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla and whisk until smooth. Spread frosting over still-warm (but not hot) cake. The frosting can be made about 10 minutes ahead, but not longer, or it won’t spread. The frosting MUST be spread on the warm cake. Do not allow it to cool completely to perform this step.
7. Sprinkle toasted pecans on top, cool cake completely, then cut into squares to serve. Will keep well for 2 days. Phillis says the cake is almost better the 2nd day.
Per Serving: 407 Calories; 24g Fat (52.8% calories from fat); 4g Protein; 44g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 169mg Sodium.

Posted in Desserts, on January 1st, 2013.

ultimate_lemon_mousse

Smooth lemon deliciousness in a soft, smooth mousse. Perfect as a light dessert (well, it’s not really light in calories or fat, but light in texture). Our Meyer lemon trees are still producing and I look for any opportunity to use the wonderful sweet juice.

We had friends over for dinner and I needed a dessert, but this was just before Christmas, and every direction I headed my car there was traffic and congestion. Both in and out of stores. So I used ingredients I had on hand – my wonderful Meyer lemons that were beginning to wither on my kitchen counter, some whipping cream, sugar, zest, eggs, butter and a little tiny bit of gelatin.

lemon_mousse_baseFirst you soften the gelatin – that takes about 10 minutes or so. Then I made the lemon curd – I haven’t compared this recipe with my regular favorite lemon curd, but it’s all the same process. The proportion of juice to sugar is important and this one was spot on. Once that mixture thickens, you cool it, then you add the whipped cream (unsweetened) and pour it into serving dishes. Cover with plastic wrap and refrigerate. I made them the day ahead. I’m sure they’d keep even a couple of days without a problem. From the whipped cream I made, I removed just enough to put a soft dollop on the top of each.

lemon_mousse_ramekinsThe recipe came from a wonderful little lemon cookbook, Luscious Lemon Desserts by Lori Longbotham. I’ve made several things from this cookbook and have been pleased with each one. If you have a lemon tree, you likely need some kind of lemon cookbook. I’m always on the look-out for new uses for lemon juice or zest.

Everyone thought this was very tasty. Me included. The recipe was for 4 servings, but I just divided it amongst 5 dishes and I think the portion was just fine. It IS rich. The texture is really nice – the gelatin makes certain it firms up. If you were to make this just ahead of serving, you probably wouldn’t need to stabilize it with gelatin, but it’s not difficult or time consuming to add in that step.

What’s good: the taste, first and foremost. As I mentioned above, I liked the ratio of sweet and tart in this. I love-love lemon anyway, so it was a no-brainer that I’d like this. My cousin Gary was visiting – some of you may remember reading about his gluten intolerance (actually just wheat) so I always seek out recipes that are adaptable to his allergy. This one was easy. If you wanted to fancy-it-up, add a little graham cracker crumb mixture on the bottom. That would also add a nice texture change to this. Definitely a make again recipe. I added just a tiny sprinkle of freshly grated nutmeg on top (not in the recipe).
What’s not: you do have to plan ahead – it needs a few hours of chilling time to firm up. And fresh (real) lemons are a must here. No concentrate, please!

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Ultimate Lemon Mousse

Recipe By: Luscious Lemon Desserts, by Lori Longbotham
Serving Size: 5
NOTES: Just the right proportion of sweet and tart – more tart than sweet. Perfect!

2 tablespoons water
1 teaspoon gelatin — plain (Knox, and this isn’t a full package)
1/2 cup unsalted butter — (1 stick)
3/4 cup sugar
3 tablespoons lemon zest — freshly and finely grated
1/2 cup fresh lemon juice
1 Pinch salt
6 large egg yolks
3/4 cup heavy whipping cream

1. Pour the water into a small bowl and sprinkle the gelatin over. Allow to blossom, or stand, for 10 minutes until the gelatin is soft.
2. Meanwhile, melt butter slowly in a large heavy saucepan. Remove from the pan and whisk in the sugar, zest, lemon juice, and salt. Rapidly whisk in the yolks and using some serious arm strength, whisk it all together until smooth. Cook the mixture over medium heat until it thickens and is thick enough to coat the back of a wooden spoon (you need to be supervising this process each second!). Do not allow it to boil however..
3. Remove the thickened curd from the heat, and stir in the gelatin mixture until it’s visibly dissolved. Pour this through a strainer into a bowl – let it cool to room temperature, whisking occasionally.
4. Beat the heavy cream with an electric mixer on high until stiff peaks form. Add the cream gently to the lemon mixture, working in three batches – fold gently so that the cream keeps its volume!
5. Divide the mousse evenly between bowls, cover each serving with plastic wrap and chill for a couple hours. When ready to serve, garnish with sweetened whipped cream, berries, or whatever.
Per Serving: 482 Calories; 38g Fat (68.8% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 354mg Cholesterol; 53mg Sodium.

Posted in Desserts, on November 20th, 2012.

apple_snacking_spice_cake

Do you read foodgal? It’s a great food blog by Carolyn Jung. She lives in the Bay Area, and often writes about restaurants and foodie activities in her region. And she regularly shares recipes too. She’s a food journalist in her own right, so she must get sent dozens of cookbooks for review. I assume that’s how foodgal acquired this recipe, from Pastry Chef Joanne Chang, who owns Flour Bakery + Cafe in Boston. Apparently there, this cake is a top-seller. The recipe is from her cookbook, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe.  And the first time I made it I stuck to the recipe exactly. But in thinking about it I decided to change a few things. I added more spices (just more quantity, not different ones) and I reduced the sugar, as I thought the original was just a bit over the top. It was good – it was excellent, in fact – but too sweet for me that first time. So I changed it.

apple_snacking_spice_cake_batterIt’s only been in recent years that I’ve read any recipes that call a cake a “snacking” cake. Now, my idea of such a thing is something you’d make on a blustery fall afternoon and it would be ready for your 5 children when they tumble in the door with snow flurries around them. And the cake would be something sturdy and easily picked up in hand and gobbled down with a glass of cold milk. But maybe a snacking cake just means it doesn’t have frosting. Does anybody know? Do enlighten me if you do!

apple_snacking_spice_cake_bakedThe description of this cake hooked me, though. It’s loaded – and I mean loaded – with minced-up apple (Granny Smiths). And it has some fragrant spices added, some golden raisins and nuts. As I explained I made this cake twice in 3 days. The first time to test it, the second time with my changes and it went to a dinner party. The first time it was made with walnuts, and the 2nd time (with a few tweaks) with toasted pecans. Both were good. We were going to a potluck gourmet dinner with friends (a new group we’re in), and I’d chosen to make dessert. Since it’s certainly apple season, I’d alreadyapple_snacking_spice_cake_cut decided I’d make something with them. I just didn’t know what. But spotting this recipe, and reading the headnote that said this was hereby the very last apple dessert recipe foodgal was ever going to use forevermore, that got my attention.

The first time I made it with Truvia mixed half/half with sugar so my DH could have some. He loved it. And I did apple_snacking_spice_cake_slicetoo. But the next time I reduced the sugar and I used pecans (and I toasted them).  It was still plenty sweet. So the recipe below is my slightly adaptation of the original recipe. I served it with maple syrup-sweetened whipped cream (see photo below) for the dinner. I just drizzled heavy cream over each slice on the first one (see left photo).

What’s good: the wonderfully fragrant spices mixed inapple_snacking_cake_whipped_cream with the multitude of apples and a little bit of the cake part. If you like more cake then you might not like this recipe. It’s mostly apple with some of the cake batter to hold it together. It definitely IS a cake, but it’s just loaded with apples. It was best with the honey-sweetened whipped cream. We also ate it with heavy cream drizzled over it too.
What’s not: really nothing at all – it was a delicious cake. It’s not difficult to make, though you do have to peel and finely chop several apples. And that has to be done JUST before you add it to the batter because otherwise the apples will turn brown. Have everything all ready – the oven at temp, the cake batter ready to go, then cut the apples and finish making the batter. And as for the superlative about it being the best and last cake foodgal will ever make, I don’t think I’ll attach the word to this. It’s really good, but the Teddie’s Apple Cake is by far my favorite apple cake. And my Mom’s Crisp Apple Pudding is my all-time apple crisp type dessert.

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Apple Snacking Spice Cake

Recipe By: Adapted from “Flour” by Joanne Chang (from foodgal.com)
Serving Size: 10
NOTES: I used a 10-inch springform pan, which worked perfectly. The cake takes several hours to cool so do make it several hours ahead of serving. It could be served still slightly warm, but it will be harder to get it onto a serving plate when it’s warm. For this adaptation of the original recipe I added more spices (doubled them) and reduced the sugar some as I thought the original version was too sweet. I made it once with walnuts and once with pecans – both are good. Do toast which ever nuts you decide to use.

1 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups granulated sugar
3/4 cup unsalted butter — at room temperature
2 eggs
4 cups Granny Smith apples — peeled, cored and finely chopped (2 to 3 apples)
1/2 cup golden raisins — (or dried mulberries)
1 cup pecan halves — toasted and chopped
Confectioners’ sugar for dusting

1. Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.
2. In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves. (Or, sift together in a medium bowl if using a handheld mixer.) Fit the mixer with the paddle attachment. Add granulated sugar and butter to the flour mixture and beat on low to medium speed for about 1 minute, or until butter is fully incorporated into the dry ingredients. Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in. Add eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then, turn the mixer to medium-high speed and beat for about 1 minute, or until batter is light and fluffy.
3. Using a rubber spatula, fold in the apples, raisins and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.
4. Bake for about 1 hour and 15 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
5. Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up. Slice and plate, then dust the slices with confectioners’ sugar.
6. The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.
Per Serving: 426 Calories; 22g Fat (45.9% calories from fat); 5g Protein; 55g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 301mg Sodium.

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