Get new posts by email:

Archives

Currently Reading

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. 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.

– – – – – – – – – – – – – – – – – – – – – –

BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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.

Scroll down to the bottom to view my Blogroll

Posted in Desserts, on October 20th, 2010.

Well, if lemon isn’t one of your favorite things, then forget this post. But if your taste buds sing when you encounter lemon, then this recipe’s for you. Creamy. Smooth. Tart. Sweet. Everything with lemon. My DH hasn’t had this yet (the little piece above and the recipe came from a cooking class I attended, with Phillis Carey a few weeks ago), but when he does he’ll swoon. Do men swoon? Probably not. But he’ll be all over this little piece of heaven since he loves cheesecake and he loves lemon too.

There are only eight ingredients in this little number: graham crackers, butter, cream cheese, sugar, lemon juice, zest, eggs and prepared lemon curd. It’s not all that hard to make, and a 9×9 pan will make 16 (small) servings. You don’t want a lot since it’s rich, sweet, tart. First you make the graham cracker bottom crust and press it in the pan. Then you make the cheesecake part in a food processor and that gets poured over the crumbs. It’s baked for about 40 minutes. Once out of the oven you spread the lemon curd over the top, let it cool to room temp, then chill it for at least 5 hours or overnight if you can make this a day ahead. You could also make this in a springform pan and cut small wedges. Either way. . . delicious, that’s all I have to say about it. Serve to 16 friends, or better yet to 14 good friends, saving the last two slices for yourselves as leftovers.

printer-friendly PDF

Lemon Cheesecake Squares with Lemon Curd

Recipe By: From a cooking class with Phillis Carey, Sept. 2010
Serving Size: 16

9 whole graham crackers — (about 5 ounces)
4 tablespoons unsalted butter — melted
16 ounces cream cheese — regular or low fat, at room temp, cut into 1-inch pieces
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 large eggs
1 cup lemon curd — room temperature
Garnish with mint if you have it in your garden

1. CRUST: Cut two 8×16 inch pieces of parchment paper. Place the strips in an 8×8 or 9×9 baking pan so they cross each other and the excess hangs over the pan sides. Push the parchment into the bottom and corners of the pan. Position a rack in the center of the oven and preheat to 325°.
2. Break the graham crackers in a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles damp sand. Transfer the crumbs to the lined pan and press them firmly and evenly into the pan. Set aside. Wipe out the food processor of any residual crumbs.
3. CHEESECAKE: Combine cream cheese, sugar, lemon juice and zest in the food processor. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides as necessary, about another 20 seconds.
4. Pour the cheesecake mixture into the prepared pan, on top of the crust. Bake until the sides are slightly puffed and the center is dry to the touch, about 40 minutes.
5. When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temp and refrigerate for at least 5 hours, preferably overnight. When the cheesecake is thoroughly chilled, carefully lift it out of the pan using the parchment handles and onto a cutting board. Slide the parchment paper out and discard it. Using a large, sharp knife, cut the cheesecake into quarters, and then cut each quarter into four equal squares. To make clean cuts, wipe the knife blade with a damp paper towel between cutting each slice. Garnish each piece with a sprig of mint.
Per Serving: 247 Calories; 20g Fat (67.2% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 166mg Sodium.

A year ago: Shrimp with Creamy Grits
Two years ago: Baked Eggs with Chorizo and Cannellini Beans
Three years ago: Chicken Breasts with Garlic Lemon Crust

Posted in Desserts, on September 6th, 2010.

After I tasted this, I wasn’t sure I was going to post it. But as I’ve eaten the leftovers, I’m warming to it much better than I did when it was served warm, soon after it was baked. If nothing else, you just have to make the maple cream sauce topping. OMGosh. It is so good. And the crisp/cobbler is quite tasty once it sits awhile.

Read the rest of this entry »

Posted in Desserts, on August 25th, 2010.

In between writing all these posts here at Tasting Spoons, I do occasionally prepare dishes that are family favorites. That have stood the test of time. BUT, they’ve already been posted here. There’s the temptation, always when I’m cooking, to find some new recipe for whatever I’m about to make. But, gosh, when you’ve already got a good recipe, why bother? Well, I do because I always wonder whether that new version might just be better than the old favorite? Especially when I see some interesting, different or unusual ingredient in it. And then maybe I’d have a new, old favorite.
Read the rest of this entry »

Posted in Desserts, on August 5th, 2010.

SO refreshing! Wonderful flavor. Funny that I never make sorbet. Only because sorbets tend to be more sugar laden than ice cream, and since my DH is a Type 1 diabetic, I try not to serve him things that are so high in sugar. But when we were served this sorbet as a palate cleanser between courses at dinner a few weeks ago at The Lodge at Torrey Pines, and the waiter procured the recipe for us, I just had to make some. We’ll just eat it in very small portions.

Read the rest of this entry »

Posted in Desserts, on July 24th, 2010.

Lately I seem to be on a roll with chocolate mixed up with something else like bread pudding (the Chocolate Banana Croissant Bread Pudding, for instance). This time it’s a cake, made in a springform pan, with chocolate and fresh pear.

The recipe came from a restaurant in Brooklyn, called Al Di La, and I read about it over at Smitten Kitchen’s blog some time back. I printed it out and knew there would come a time to try it. If you’re interested to read about all the people who have made this cake, the pitfalls and successes, do read all of the comments. They go on, and on, and on!

The making of this cake is not difficult – you do have to whip up the eggs for many, many minutes. You would not want to do this with a hand mixer, trust me. You’ll want a stand mixer. It took about nine minutes to get the eggs to a light yellow ribbony thickness. Meanwhile you brown some butter (that’s a different technique for a cake, eh?) and once that’s done you gently mix in sugar. Then you alternately add a flour/baking powder/salt mixture with the warm-to-hot browned butter. Quickly it goes into a buttered and floured springform pan and the freshly cubed pear and chunked-up bittersweet (I had to use semisweet because that’s all I had on hand) chocolate pieces are sprinkled all over the top. That’s it. It’s baked for about 35-40 minutes (or more if you have a particularly wet batter). Some of the chocolate stays on top, but the pears all sink inside the batter.

As soon as I tasted the raw batter I knew this recipe was going to be a winner. I could really taste the richness of the browned butter. What a combo! In a cake! Browned butter is something that does take a little extra time – and I caution you – do NOT leave the stove for even a second while you’re making it or you may have burned butter, okay? Use a heavy duty pan – preferably one that’s light colored. If you use a nonstick pan, you cannot see when the butter has turned brown. Trust me on this! A stainless pan is best! I have one other great recipe here on my blog using browned butter – a Pear Crisp with Vanilla Browned Butter.

You can see the pear cubes toward the bottom in this picture. And the outer edge is just deliciously crispy. Loved that part. Then there’s the whipped cream – flavored with almond extract. Oooh, that was luscious. Everything about this cake was wonderful. The light texture of the cake (from all that whipping), the good chocolate chunks, the pears, and the topping. This recipe is a keeper.

printer-friendly PDF

Bittersweet Chocolate and Pear Cake

Recipe By: Courtesy of Al Di La Restaurant in Park Slope, Brooklyn
Serving Size: 10
NOTES: DO use pears that are barely under-ripe, and still firm. A soggy batter is your enemy here. If you use juicy pears, you’ll have a soggy pear mass in the bottom that won’t bake through. If you have large (like Bosc), use just two pears, not three. You can also serve this with vanilla ice cream, or creme fraiche.

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 large eggs — at room-temperature
4 ounces unsalted butter
3/4 cup sugar
3 whole pears — peeled, in a small dice (just under-ripe and firm, not juicy)
3/4 cup bittersweet chocolate — chopped in chunks

WHIPPED CREAM:
1 cup heavy cream
2 teaspoons powdered sugar
1/2 teaspoon almond extract

1. Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs or flour (tap out any excess), and set aside.
2. Sift the flour, baking powder and salt together, set aside. Chop the chocolate and set aside. While the eggs are whipping (step 3), peel, core and chop the pears. Left open to the air they will turn brown – you can drop them into a bowl of Squirt (carbonated beverage), which will keep them fresh. When ready to use, drain and roll pears out onto a paper towel to soak up any excess moisture.
3. Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume.)
4. While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.
5. Add the sugar to the eggs and whip a few minutes more.
6. Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter – add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined – no more than a minute from when the flour is first added – and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
7. Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 30-50 minutes, or a tester comes out clean.
8. Serve it with barely whipped whipped cream with a drop of almond extract in it, At the restaurant they serve it with buttermilk ice cream.
Per Serving: 374 Calories; 25g Fat (57.9% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 233mg Sodium.

A year ago: Beef and Biscuit Casserole
Two years ago: Balsamic Onion Marmalade (a condiment)
Three years ago: Buttermilk Scones (my all-time favorite scones)

Posted in Desserts, easy, on July 21st, 2010.

At a restaurant near us, they offer an absolutely luscious little tart – a single serving tart with a flaky crust, a chocolate pudding interior (rich, likely made with heavy cream and dark chocolate), fresh bananas, then topped with real whipped cream. The first time I had it, I really thought I’d died and gone to heaven. It’s just off the charts delicious. I haven’t had it in a couple of years – but I crave it now and then. I just don’t indulge my craving. But I think the flavors that are in that tart are mostly in this dessert. That’s probably why I saved the recipe.

It’s been a couple of years ago that I read Haalo’s recipe for this dessert. And I tucked it away in my to-try file. It just sounded right for the gathering of friends we had over the other day. We didn’t want much quantity of dessert, but I wanted chocolate! My DH went grocery shopping for me. Had I been there I’d have known the croissants he chose (from a local bakery – they’re delicious – but they’re very small) would not be enough. I didn’t want him to make another trip, so I made do with 4 small croissants.

You can see that I didn’t quite have enough croissants, or filling. Haalo made hers in a round cake pan, so perhaps I’ll try that next time. Push any banana pieces down into the custard (they get kind of hard if they float to the top). The dish is baked for 30-40 minutes – about. Look to see if the center of the custard is still jiggly – if so, add another minute or two until it’s barely firm. Cool, then cut into squares (or spoon scoops if you use the round pan) and serve.  I served 11 people (small portions) from this little dish. Delicious. And decadent. But so very tasty!

printer-friendly PDF

Banana & Dark Chocolate Croissant Bread Pudding

Recipe By: Adapted slightly from Cook Almost Anything Once blog
Serving Size: 9
NOTES: If the croissants are large, 3 are enough. If they’re small, you’ll need at least 4, maybe 5. If you want to be really decadent, add a little dollop of sweetened whipped cream to the top.

4 whole croissants — stale
2 tablespoons butter — softened
1 whole banana — halved lengthwise and sliced
6 ounces dark chocolate
2 whole eggs
2/3 cup cream
2/3 cup milk
1/4 cup granulated sugar

1. If you buy large croissants, you’ll be able to slice them into 4 thin slices. If they’re smaller ones, maybe 3. If they’re really small, you may only be able to slice them in half. You want enough croissant slices to cover an 8×8 pan in at least 2 layers, preferably 3. So use that as your guide when you buy the croissants. Lightly butter each of these slices.
2. In a 9×9 pan (or a high-sided round cake pan) place the first layer, using the bottom and top pieces of croissant, reserving the internal slices for the top layer.
3. Scatter half the banana slices and dark chocolate chunks all over the croissants.
4. Add another layer of croissants, then repeat with the remaining bananas and chocolate. Top with a layer of buttered croissant.
5. Whisk the eggs, cream, milk and sugar until just combined and pour all over the croissants, moistening everything well. Push any bananas down into the liquid (exposed bananas will get hard).
6. Sprinkle top with a little extra sugar.
7. Place the baking dish onto a baking tray and bake in a preheated 180°C/350°F oven until golden and puffed, around 30 – 45 minutes. [Mine took about 42 minutes.]
Per Serving: 320 Calories; 20g Fat (53.3% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 248mg Sodium.

A year ago: Brown Sugar Berry Shortcakes
Two years ago: A San Francisco weekend with my daughter
Three years ago: Butternut Squash Soup with Jalapeno and Ginger

Posted in Desserts, on July 9th, 2010.

It all started because I had a craving for something chocolate. I do my best to suppress it, but it gets the better of me now and then and there’s nothing much for it except to bake something. Something chocolate.

Well so anyway, I was reading a blog about a loaf chocolate cake. One thing led to another and I was researching an article in the New York Times about a chocolate cake and by golly, I have the cookbook from which this cake originates. Maida Heatter’s Book of Great Chocolate Desserts, it’s a treasure-trove of chocolate recipes of every type. I’ve had the book for years and rarely seem to refer to it. Shame on me!

It seems like I’ve cooked/baked a lot recently with bourbon. I really don’t drink it much, but it must be that flavor interests me at the moment. So many desserts of the South incorporate bourbon. And then there was the Kentucky Derby recently, and we attended a party where mint juleps were served. I drank two. TWO! Oh my goodness, but they were good. Must be the little bit of simple syrup in them plus the shaved ice (not cubes, mind you, but shaved pieces) and the fresh mint. So, yes, I guess I do drink bourbon every now and again. It was the first hard liquor drink I tasted when I was 21 (yeah, I didn’t drink until then – not because I was abiding by law – but because I wasn’t around people who did drink – beer was the drink of choice with a few of my college pals but I didn’t like beer). Anyway, my former father-in-law was a bourbon-and-7-up imbiber and he would make me really mild ones on rare occasions when we’d visit him. Always mwade with Jim Beam.

Back to cake . . . reading a few other websites and blogs indicated this was a five-star recipe, so since I had all the ingredients (yea!) I went for it. It can be made in either a Bundt cake or a tube pan. I opted for the Bundt just because it’s prettier. Maida includes this in a chapter of Old-Fashioned Cakes Without Icing. The cake batter is different in only one aspect – you alternate the dry ingredients with the coffee/bourbon liquid, and it makes a very liquid batter. No matter how low/slow I turned my stand mixer, and how slowly I dribbled in the coffee mixture, it spewed thin batter all over everywhere – the mixer, the counter, the cabinets, my apron and even my shoe, dad gum it! And there are dribbles on my hardwood floor that I haven’t yet mopped up. I didn’t notice those and now they’re dried. I should have used the plastic cover I have for my stand mixer. I never use it, but it would have worked well if I had! So, you’re warned, okay?

The cake is baked in a slow oven (325) for over an hour (70-75 minutes recommended). It makes a deliciously light cake, and nicely rich with chocolate. I used 70% chocolate for this to get that super dark chocolate flavor. I melted the chocolate in a little pan I have and placed it on top of a flame tamer. That’s one of those things that allows for a slower heat to a pan (top right photo in collage above) – you place it over the range burner and put your cooking pan on top. I used my smallest/lowest gas burner and turned it down to the lowest flame. It took about 10 minutes to melt, and it didn’t burn at all. One of those great little items for your kitchen that pays for itself when you need it.

My only advice about making this cake – do use very finely crushed dry bread crumbs for the cake pan. All I had in my pantry was panko. And now you know, even panko crumbs stay crisp after being in contact with a cake batter! It didn’t really detract from the cake – at first I thought it was just the outer edge of cake that had become crispy. Uhm. No. Panko. Light colored little flecks of panko. So, be warned about that!

Once the cake is baked, you let it rest for 15 minutes, then turn it out (over) onto a rack to cool completely. You can poke a few holes and drizzle more bourbon on it, if you like (I didn’t). And once totally cool, sprinkle the top with powdered sugar. According to Maida’s recipe, you can also substitute rum, Cognac, Scotch or Amaretto for the bourbon. The recipe was a favorite of hers to demonstrate at cooking classes, and the feedback she got was that everyone couldn’t wait to go home and make it. That’s surely good reason to make this cake! Do serve it with whipped cream, or vanilla ice cream. Or maybe a glass of iced-cold milk. Well –  the taste – oh my goodness – was it good. The lightest crumb. Just the lightest I’ve ever had in a cake. Worth making? Absolutely. Will I make it again. A resounding YES.

printer-friendly PDF

Maida Heatter’s 86-Proof Chocolate Cake

Recipe By: Adapted from “Maida Heatter’s Book of Great Chocolate Desserts”
Serving Size: 12
NOTES: With smaller portions this would easily serve 16. Use very light, fine bread crumbs for this. You can also use real espresso (very strong) for the espresso powder (mixed with water). I used part decaf espresso, part decaf coffee granules and added cold water for the required liquid amount. I used a 10-inch bundt, which worked fine, but the cake was not as tall.

butter for greasing cake pan (use ample)
1/3 cup dry bread crumbs — (approximately), very fine
5 ounces unsweetened chocolate — (5 squares)
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup espresso powder — (or substitute prepared espresso for the water)
boiling water cold water
1/2 cup bourbon
1/2 pound unsalted butter
1 teaspoon vanilla extract
2 cups granulated sugar
3 large eggs
Additional bourbon (optional)
Confectioner’s sugar (optional)

1. Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter well the inside of a 9-inch bundt pan (called a mini-bundt pan), or any other fancy tube pan with a 10-cup capacity, and dust with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
2. Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly.
3. Sift together the flour, baking soda and salt and set aside.
4. In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon. Set aside.
5. Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
6. Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids VERY gradually to avoid splashing. Scrape the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
7. Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
8. Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
9. Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners’ sugar through a fine strainer. Serve with whipped cream or vanilla ice cream.
Per Serving: 455 Calories; 23g Fat (46.8% calories from fat); 6g Protein; 54g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 198mg Sodium.

A year ago: Scenery in Glacier Bay (Alaska)
Two years ago: Potato Salad

Posted in Desserts, easy, on July 2nd, 2010.

This recipe is in all kinds of places on the internet, and I made no notes about where I found it first. It’s SO easy. And fun. You combine ingredients in a coffee mug, put it in a microwave and three minutes later you have a mug full of moist chocolate cake. Bingo. Done. I put on a little dollop of leftover whipped cream I had, just to give it some color. Next time I’d probably use vanilla ice cream. The mug cake is quite rich, and I think it needs something to cut that sweet and rich part. Even some half and half would be fine too.

Read the rest of this entry »

Posted in Desserts, on June 30th, 2010.

We’re surely finding more and more ways to use our barbecues, aren’t we? Ten years ago I’d not have thought of grilling asparagus, yet I love it now, almost more than roasting it. Certainly better than steaming it.

So it’s fitting, then, that we consider grilling pound cake. When I clipped out the recipe from the July 2005 Bon Appétit, I must have thought it was unusual then. It’s still unusual, but oh, my goodness, was it ever good! If you’re interested, the recipe is available online. People who had made this in the ensuing years commented they liked serving it with ice cream (an optional suggestion with a waffle instead of pound cake) and some folks used it all – pound cake, ice cream, peaches and whipped cream. That seems like a lot to me, so I opted for the basic recipe. But I did make some changes to it, based on the advice from some other testers. Some recommended grilling the peach halves to get the caramelization going. I couldn’t do that because the peaches I had were cling-type, and they just don’t release the pit. I ended up slicing the peach off the pit, then cutting the pieces into wedges.

In this recipe you soak the fresh peach slices in brown sugar, mint and balsamic vinegar. The recipe indicated regular, but good quality, syrupy balsamic. That means aged. Expensive type. I do have some of that. But I used the white balsamic (inexpensive, sharp, pungent, but not as pungent as cheap, regular balsamic vinegar tends to be – since most of the cheap stuff you buy at the grocery store is just vinegar with some food coloring and flavoring added). But since the balsamic is mixed with brown sugar, it takes away that harshness. I let the peaches marinate for about 2 hours, but I think the recipe indicated about 20 minutes. Either probably works.

Meanwhile, I’d baked a pound cake. I’ll share that recipe tomorrow. I cut nice thick, but square-shaped pieces of the pound cake, buttered both side, and when we were ready to eat dessert my DH grilled the pound cake. We put them into that new Williams-Sonoma mesh roasting basket that I mentioned a few days ago (pictured below sitting on my granite countertop). With the barbecue on medium-high to high, it still took longer to get those grill marks on the cake than I’d thought – but it did succeed eventually. He had me turn them over, gently, half way through. Onto a dessert plate they went with the marinated peaches on top, and some of the marinade drizzled over the cake (that part was really good).

I whipped up some heavy cream, added a tad of sugar to it, and nice sized dollops were put on top. Then I used some of my really expensive balsamic vinegar (that’s syrupy and lusciously sweet) to drizzle on top. The cake was still slightly warm in the middle. Absolutely delicious, I say.

If you’re looking for a really different dessert – and one that you can make on a warm summer night – and you have good, fresh peaches – and mint – and balsamic vinegar – then this is your ticket. I’d make this again, for sure!

printer-friendly PDF

Grilled Pound Cake with Balsamic Peaches

Recipe By: Adapted from Jan Esterly, Bon Appetit, 7/2005
Serving Size: 6
Notes: If you don’t want to make or buy pound cake, this can also be served on waffles with ice cream. This is SO unusual. So different. Delightful, especially if you have good, ripe peaches. The aged balsamic is a requirement. Don’t use the cheap stuff.

4 1/2 tablespoons light brown sugar — (packed) divided
3 tablespoons white balsamic vinegar — or regular, good-quality balsamic if desired
2 tablespoons chopped fresh mint
6 whole peaches — large, ripe, peeled, cut into 1/2-inch-thick slices
1 cup whipping cream
6 each pound cake slices — (store bought, or make your own)
3 tablespoons unsalted butter — room temperature (3 to 4)
3 teaspoons balsamic vinegar — aged, syrupy type

1. Prepare barbecue (medium-high heat). Whisk 3 tablespoons sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
2. Using electric mixer, beat whipping cream and remaining 1 1/2 tablespoons sugar in another large bowl until peaks form; refrigerate.
3. Spread cake slices on both sides with butter. Grill until lightly browned. Quickly place cake slices on 6 plates. Top each with peaches and syrup, then whipped cream. Finally, pour the fancy dark balsamic vinegar into a teaspoon and drizzle the vinegar over the top of the desserts. Serve immediately before the cake gets cold!
Per Serving: 374 Calories; 26g Fat (61.5% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 138mg Sodium.

A year ago: A restaurant review – Saffron Mediterranean Kitchen, Walla Walla, Washington
Two years ago: Cauliflower Tabbouleh (very different, not to everyone’s taste, but healthy)
Three years ago: Grilled Sweet Potato Salad

Posted in Desserts, easy, on June 26th, 2010.

Do you believe me when I tell you that something is cinchy easy? Hope so – this is one of them. It’s been years ago that Phillis Carey made something nearly the same as what I made here. So I’ve used mostly her recipe with the addition of vanilla ice cream. And when I made them the other night for our big dinner here at our house for 9 people, I didn’t use the Grand Marnier because the group was mostly tee-totallers. Here’s what you need to have on hand to serve 4:

1. vanilla ice cream
2. about a pint of fresh berries (your choice: blueberries, blackberries, raspberries, strawberries)
3. whipping cream (plus powdered sugar and vanilla)
4. vanilla meringue cookies (from Trader Joe’s, or?)
5. and Grand Marnier, if you want to use it

In Phillis’ original recipe she soaked the berries in a little bit of sugar and the Grand Marnier for an hour or so. And she crumbled up the meringue cookies in a little baggie ahead of time (I didn’t do that part). In the serving bowls above I scooped in a few blueberries first (I had more blueberries than blackberries), then I added the scoop of vanilla ice cream. Then I crumbled in the cookies (about one per bowl), added the sweetened and vanilla-added whipped cream, more fruit, a bit more meringue cookies, and lastly one more dollop of whipped cream on the top. Then I sprinkled the top with the crumbs of the meringue cookies. And you serve it immediately. Before the ice cream completely melts. What makes this dessert is the crispy, crunchy meringues – great texture. I particularly liked the ice cold ice cream as an added texture too.

Trader Joe’s does sell chocolate meringue cookies too, and I’ve thought about making this same dessert with them and chocolate ice cream, and mostly raspberries (chocolate and raspberries have a natural affinity – think black forest). Maybe marinating the raspberries with Chambord. And the whipped cream maybe lightly laced with a bit of cocoa powder. And possibly drizzled with a tiny bit of Hershey’s syrup on top? I might even sprinkle it with some almonds too. Doesn’t that sound good?  May have to try that sooner rather than later.

Anyway, the recipe is so simple to make. You could make your own meringue cookies, but why? Trader Joe’s makes good ones. You could also substitute other delicious summer fruit instead of berries, but the berries are the best! And they look the prettiest too. Try this!
printer-friendly PDF

Mixed Berry Meringue Parfaits

Recipe By: Adapted from a recipe by Phyllis Carey, cookbook author
Serving Size: 4
NOTES: This is the kind of dessert you can almost always have on hand – if you have whipping cream, frozen berries in the freezer, and the meringue cookies on the shelf. It’s very easy to assemble, although you must do it at the last minute. If you’re serving a crowd, ask somebody else to help you do it. The berries may not need additional sugar – use your own discretion. You can also serve it without the ice cream, but I like the mixture of berries, cream and cold, with the crunchy from the cookies. I think the calorie count on this is way too high – probably because the program can’t determine the sizes very well – like scoops of ice cream.

16 ounces berries — mixed, Trader Joe’s frozen or fresh
5 tablespoons sugar
3 tablespoons Grand Marnier
6 whole meringue cookies — crumbled, Trader Joe’s
1 cup heavy cream — whipped
1/2 teaspoon vanilla
4 scoops vanilla ice cream — (use small scoops)

1. If desired, a few hours before your dinner, toss the frozen or fresh berries with sugar and Grand Marnier. Allow the berries to thaw at room temperature for about 30 minutes, then refrigerate.
2. Crumble the meringue cookies and put in a plastic bag, so they won’t absorb any moisture, until you’re ready to serve.
3. Whip the cream, adding the additional 2 T. of sugar and vanilla.
4. In tall parfait glasses layer the berries, one scoop of vanilla ice cream, meringue cookie crumbs and whipped cream in 2-3 layers, depending on the height of the glasses. Sprinkle the remaining meringue cookie crumbs on top with any additional fruit.

Two years ago: Roasted Balsamic Strawberry Ice Cream
Three years ago: Cha Cha Cha Jerk Chicken

Related Posts Plugin for WordPress, Blogger...