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 June 11th, 2009.

roasted peach ice cream

Peach season has begun where we live. Where they came from, I don’t know, but Costco sells the brand called I.M. Ripe. Clever name. The stone fruits sat out on the kitchen counter for about 3 days and are at the peak of ripeness. Each peach, nestled in its cocoon of light plastic molds, was flawless. Very nice.

Last summer I made some peach ice cream using a different recipe. Somehow it didn’t have enough peach flavor. Remembering what good tastes come from roasting almost anything, I scanned on the internet for some recipes. There are a couple, so I took the best of each and this, then is my new peach ice cream recipe. Absolutely saturated with peach flavor with the addition of some peach jam (or apricot because that’s what I had in the pantry). I happened to use half sugar and half Splenda, so Dave could have some. The grandkids were in heaven. This is a simple recipe, not requiring the preparation of an egg custard. Just cold ingredients after the roasting. That’s the only thing that took a bit of time, but not much, really. For ice cream, I’ve learned to rely on Trader Joe’s fat-free half and half (how DO they do that?), so this is a combo of that plus heavy cream. A bit of sugar (not much, except for what’s in the jam) and you’re done. If you buy cling peaches, read the instructions within the recipe (at the bottom) about how to cut them for roasting.

roasting peaches
printer-friendly PDF

Roasted Peach Ice Cream

Recipe: my own
Servings: 8

PEACHES:
5 whole peaches — ripe
1/4 cup granulated sugar
ICE CREAM:
1 1/2 cups heavy cream
2 1/2 cups fat free half-and-half
1 tablespoon vanilla extract
1/4 cup granulated sugar — or Splenda
1/3 cup peach preserves — or apricot
1 pinch salt

1. Preheat oven to 400.
2. Line a medium to large baking sheet with foil.
3. Wash and cut peaches in half. Lay them onto the foil-lined sheet skin side down and sprinkle with half the sugar. Turn over, skin side up and sprinkle with remaining sugar. Bake for 30-45 minutes until they’ve slumped and edges are golden brown.
4. Allow peaches to cool in the syrup, then gently remove the skins. Wring out the skins if you can to get any last drop of juice. Use your hands to squish the peaches into small bits, then place peaches and every speck of the syrup into a medium bowl. Scrape the pan of any more juice and syrup.
5. To the peaches add the cream, half and half, vanilla, sugar, preserves and salt. Stir to combine. If time permits, chill the mixture for about 2 hours or up to overnight.
6. Process in ice cream maker using manufacturer’s directions. Scoop into a freezer container and freeze for at least one hour before trying to eat it. Savor every bite!
NOTES: If you buy cling peaches, which makes the peach-pitting rather difficult, cut a big oval off the sides of the peach, then cut around the pit. Place those pieces on the foil. It makes it a bit more difficult to remove the skin once it’s roasted (the smaller pieces), but it’s not impossible. Be sure to keep every drop of juice even in the cutting process (do it over the foil-lined pan) since the juice adds lots of flavor.
Per Serving (I think this feeds several more than 8 – it’s rich and you won’t want a very big serving anyway): 357 Calories; 22g Fat (56.9% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 104mg Sodium.

A year ago: Steak Filet with Cajun Cream Sauce

Posted in Cookies, Desserts, on June 6th, 2009.

snickery squares

With our grandchildren visiting, I usually spend some time with each of them cooking – if they will, and I can keep them confined here in the kitchen long enough – instead of going to the beach, to visit their favorite Uncle Powell, Aunt Karen and cousin Vaughan, trips to Disneyland or out of our pool. Taylor will almost always cook with me. Logan? Well, not this time. He’s 15. Isn’t much interested in cooking anymore, I guess. He made breakfast for US several mornings – he just loves chorizo and scrambled eggs, and he’s become quite good at that. With fresh tortillas at hand and some grated Cheddar, good chorizo from Whole Foods, breakfast was exceptionally delicious. Good work, Logan.

Taylor, though, loves to bake. So I gave her a choice of what she’d like to make. She said peanut butter cookies. I said that’s what we made together the last time, Miss Tay. Could we do something different? Please? Well, okay Grandma. So she started looking through my cookbooks trying to find something else with peanuts or peanut butter in them. She found a couple of recipes, but one was way too complicated for an 11-year old to attempt. Finally she said how about these peanut butter brownies? I said okay. But I hadn’t actually examined the recipe very well. It’s not taylor making caramelreally brownies. Probably this wasn’t very suitable for an 11-year old either. But oh well, maybe I’d do the tough parts, I said to myself.

You’ll find these all over the internet because they’re a Dorie Greenspan recipe, from her cookbook Baking: From My Home to Yours. And awhile back the TWD (Tuesdays with Dorie) bakers made them.

First we prepared a shortbread kind of crust. Very easy; done in the food processor and just pressed into the 8-inch pan. Cinchy. The next step was a bit more difficult. Here’s Taylor (pictured left) standing on a stool (at a good distance away from the cooktop) stirring the caramel. Isn’t she cute in her adult-sized apron and the little soft towel hooked on her waist for wiping her hands (that’s what I do whenever I cook).

Just after I took this picture she got fearful of the hot sugar (well founded fear) and I took over. We did have a bit of trouble with it – the recipe said we’d be heating this to over 300 degrees. With a candy thermometer hung on the side of the pan, ours turned to dark brown and was nearly burned at 250. So either I didn’t have the tip of the candy thermometer down in the sugar (I thought I did) or . . . well, the recipe could be wrong? I don’t think so. Therefore, our candied peanuts were caramelized to a darker hue than any of the recipes I saw out there for these. And eaten on their own they tasted almost burned. Darn. I didn’t have enough peanuts to do a second batch of caramel, so we were out of luck there. Just had to make do.

caramel cooling

There are the overly caramelized peanuts. Don't cook them this long if you make them.

There's the dulce de leche layer cooling, with the nuts pressed on top.

There's the dulce de leche layer cooling, with the nuts pressed on top.

Dulce de leche is a canned milky caramel. It’s nothing more than sweetened condensed milk that’s boiled to a golden brown goop, but our local grocery stores carry it, already prepared. Not much more expensive than doing it myself. We have very large Latino communities near us, so our markets often carry an ample  selection of Mexican foodstuff. It was spread on top of the shortbread crust. Right out of the can it’s about the consistency of thick  frosting, so it was relatively easy to spread. Half of the caramelized nuts were sprinkled on top, then she/we melted chocolate and butter and spread that on top of the nuts. The remaining caramelized nuts were chopped up fine and sprinkled on the top decoratively. Taylor kind of

taylor-with-snickery-squares

Miss Tay with the finished product. Well done!

mashed the nuts into the top a bit more than I would have, but she didn’t quite understand the difference between patting the nuts into the soft chocolate and mashing them in. Oh well.  Will make no difference to the taste.

From other recipes I read about these, cutting them up was a bit challenging, so I chilled these longer than indicated. I cut them up since I knew Taylor would likely have a hard time with the huge  butcher knife needed to do the cutting. But the taste? Oh my goodness yes! Absolutely delicious. Although these aren’t exactly quick, they’re really tasty. And now that I know the drill about the caramel, it would be easier next time. So thanks Miss Tay, for making these treats. Most of them are going to go home with you, I think. No eating them in the car, m‘kay?
printer-friendly PDF

Snickery Squares

Recipe: Dorie Greenspan, From My Home to Yours
Servings: 20

CRUST:
1 cup all-purpose flour
1/4 cup sugar
2 tablespoons powdered sugar
1/4 teaspoon salt
1 stick unsalted butter — cut into small pieces and chilled
1 large egg yolk — lightly beaten
FILLING:
1/2 cup sugar
3 tablespoons water
1 1/2 cups peanuts — salted
1 1/2 cups dulce de leche — canned
TOPPING:
7 ounces bittersweet chocolate — coarsely chopped
1/2 stick unsalted butter — cut into 8 pieces, at room temperature

1. CRUST: Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet. Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
2. Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
3. Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.
4. FILLING: Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
5. Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white-keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
6. When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping.
7. Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.
8. TOPPING: Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
9. Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts. Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.
Per Serving: 289 Calories; 19g Fat (57.0% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 55mg Sodium.

A year ago: Panna Cotta
Two years ago: Roasted Banana Gelato/Ice Cream (oh yummy – I haven’t made this in at least a year, way too long)

Posted in Desserts, on June 5th, 2009.

choc pudding a

One could suppose that a chocolate pudding is just a chocolate pudding, right? Out of a box, from the ready-made shelf at the market, instant or cooked? Think again. Home-made, from good ingredients, mixed and coddled, heated and cooled, melted and stirred. Blended and done. As long as you’re a chocolate lover, you’ll enjoy this succulent pudding.

What this is not, is easy. Well, maybe it’s not that’s it’s difficult, but more like lots of steps. It’s basically a cornstarch pudding. On the side of the Kingsford cornstarch box there used to be a recipe for Blanc Mange. My mother always pronounced it blah-maaj. French, I believe. French for white pudding, I’d suppose. Well, this recipe is far from that vanilla pudding recipe, but not all that much. Dorie Greenspan has a real way about recipes – she’s thought about methods and techniques. And this method is very similar to the butterscotch pudding I made last week. Just so you know, here’s the pile of dishes I used for making this pudding:

dishesWhat’s in the stack? My All-Clad copper core saucier pan (more about that in a minute), the food processor, several measuring cups, measuring spoons, whisk, a couple of small bowls, a large spoon, tasting spoons and spatulas. There are a couple of other things in this picture, but they’re incidental. Bottom line: a lot of dishes. But at the heart of it all is the pan you see leaning up against the other dishes.

About 2 years ago I decided I really wanted a saucier pan, and when I buy new pots and pans I’m mostly replacing them with All-Clad. I searched it out on the internet. Well, All-Clad has more than one grade. After reading several sources about it, I determined what I needed was the copper core. I mean, if you’re going to spend the money for a saucier pan, you might as well buy the one that will definitely conduct the heat the best. I wasn’t going to buy the all-copper one, but this one has copper throughout its core. I found it on sale at an All-Clad sort-of outlet online store. If you keep watch for these pans, you can sometimes find a bargain – this pan – the 2 quart – is currently $159.80 including a lid (I don’t have the lid and haven’t missed it). I think I got it for about 40% off regular price. It does have a slight indentation (a flaw) on the inside. But it affects the cooking ability not one whit. Sometimes you can find one listed on ebay.com, and I tried to bid on a couple of these (back 2 years ago) but am never successful buying when the ramp-up starts in the last few hours before a sale expires. Overall, ebay rarely has them, but usually they’re no bargain, IMHO.

all-clad copper core saucier

Surely I don’t use this all that often – I’m not a French cook making sauces all the time – but when I do, it’s invaluable. The interior of the pan is a continuous smooth curve – no square corners – note the rounded bottom edge in the photo – that’s what makes it a saucier – makes for easy stirring and less chance of burning anything. Last week when I made the butterscotch pudding  – filled to the brim – and when I made this chocolate pudding – again filled right up to the top edges –  it was perfection. Reading the instructions carefully, I could easily have ruined the dessert had it not been in this pan. Fortunately whatever glompy bits there were in the finished pudding were pureed out in the final round in the food processor. But most importantly, there was not a solitary scorch mark in the bottom of the pan (Dorie advised about that in both recipes). I’d coveted this pan for many years, and argued with myself that I didn’t need it. I’d managed to get by most of my adult life without one. But I knew if I had one I’d be glad of it. I think it was a gift to myself one Christmas when my DH didn’t know what to get me.

So, since you may not have a saucier, keep it in mind for some future gift to yourself (especially if you do make sauces and puddings). Use your heaviest bottomed pot/pan when you make this.

Now, just a note about the pudding. Chocolate. Heavenly chocolate. The recipe calls for bittersweet chocolate. I didn’t have any, so used a bit less dark chocolate instead. I also didn’t have whole milk, so used a bit of heavy cream in place of 1/3 cups of the low-fat milk. Otherwise I made it exactly as shown. Took about 45 minutes of preparation, I would guess. Delicious? Oh yes.
printer-friendly PDF

Chocolate Pudding a la Dorie Greenspan

Recipe: Dorie Greenspan’s book, From My Home to Yours
Servings: 6

2 1/4 cups whole milk — divided use
6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
2 large egg yolks
5 ounces bittersweet chocolate — melted and still warm
2 tablespoons unsalted butter — cut into 4 pieces, at room temperature
1 teaspoon vanilla extract
1. Getting Ready: Have six ramekins or pudding cups, each holding 4 to 6 ounces (1/2 to 3/4 cup), at hand.
2. Bring 2 cups of the milk and 3 tablespoons of the sugar to a boil in a medium heavy-bottomed saucepan.
3. While the milk is heating, put the cocoa, cornstarch and salt into a food processor and whir to blend. Turn them out onto a piece of wax paper, put the remaining 3 tablespoons sugar, the egg and egg yolks into the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
4. With the machine running, very slowly pour in the hot milk mixture. Process for a few seconds, then put everything back into the saucepan. Whisk without stopping over medium heat – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You want the pudding to thicken, but you don’t want it to boil, so lower the heat if necessary.
5. Scrape the pudding back into the processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the chocolate, butter and vanilla and pulse until everything is evenly blended.
6. Pour the pudding into ramekins. If you don’t want a skin to form (some people think the skin is the best part), press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate for at least 4 hours.
Per Serving: 310 Calories; 23g Fat (59.3% calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; 129mg Cholesterol; 152mg Sodium.

A year ago: Rosemary Pork Loin

Posted in Desserts, on May 27th, 2009.

butterscotch pud

It occurred to me to stop yesterday as I was driving to my friend Norma’s house (to deliver 6 of these little babies) to take a photo of a stop sign, or a red light. Something startling to make you, my readers, stop everything and make this recipe. In lieu of that, I hope the photo above will make you salivate. It should, because once you’ve tasted this divine pudding, you may never have any other pudding. Bar none. Ever.

The recipe came from Dorie Greenspan, from her book, Baking: From My  Home to Yours. And I think the bloggers out there who call themselves TWD (Tuesdays with Dorie, where the entire group makes a single recipe from this very cookbook each week) made this a month or so ago. I read countless blogs about a butterscotch pudding, so I just assume it was Dorie’s recipe. Nothing, though, prepared me for the sublime taste of this pudding. What’s in it? Milk, some cream, butter, brown sugar, some regular sugar, vanilla, egg yolks, cornstarch and . . AND . . . single malt scotch. That’s the best part. And believe it or not, there’s less than a tablespoon of Scotch in the entire recipe, but it permeates everything. Every, single, solitary, bite. Oh, my.

It just so happens that many years ago, my DH and I did learn to enjoy single malt Scotch. We were in Scotland, staying at a lovely inn, and before dinner we visited a pub, where the bartender suggested we both try about 4 or 5 single malts. He poured about a tablespoon into each glass, had us taste each of them, and decide which one we liked best. He didn’t charge us for the tastings, which was very nice! My husband chose one of the more peat-y ones. I chose Dalwhinnie, a smooth honeyed elixir of a single malt. At Heathrow en route home I stopped into the duty-free and bought a bottle of Dalwhinnie. I’ve had it ever since. There is about a cup left in the bottle, and it’s been at least 20 years. But, my readers, there will be less and less because it’s gonna get used up making this pudding. Soon.

butterscotch-pud-ramekinsDave and I had two of the little ramekins after dinner last night. Dave said, uhm, can I have another one? No, you can’t, the rest are going to Norma & Mike. Oh darn, he said. But, then, maybe you could make another batch tomorrow? Maybe? It wasn’t that hard, was it, he asked? Well, it’s not exactly like stirring up a boxed pudding mix, that’s for sure, and there were more steps in this version than in many, many puddings. But now that I’ve done it once, it wouldn’t be so hard to repeat it. And, I DO have the Dalwhinnie.
printer-friendly PDF

Real Butterscotch Pudding

Recipe: Baking: From My Home to Yours, by Dorie Greenspan
Servings: 6

1/2 cup brown sugar — lightly packed
3 tablespoons water
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons sugar
3 large egg yolks
1/4 cup whole milk
3 tablespoons unsalted butter — cut into 4 pieces, at room temp
2 teaspoons vanilla extract — use the real thing
2 tablespoons single malt scotch whiskey
2/3 cup heavy cream — whip up for topping on each ramekin

1. Getting ready: have six 4-6 ounce ramekins ready (to hold about 1/2 to 3/4 cup each).
2. Put the brown sugar and water in a medium, heavy-bottomed saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring and lowering the heat if necessary, boil for 2 minutes. Add 1 1/2 cups milk and 1/2 cup cream and bring to a boil – don’t worry if, as it’s heating, the mixture curdles.
3. While the milk is heating, put the cornstarch and salt into a food processor and whir to blend. Turn them out onto a piece of waxed paper, put the sugar and egg yolks into the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
4. With the machine running, very slowly, pour in the hot liquid. Process for a few seconds, then pour everything back into the saucepan. Whisk without stopping over medium heat – making sure to get into the edges of the pan – until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You don’t want the pudding to boil, but you do want it to thicken, so lower the heat, if necessary.
5. Scrape the pudding back into the food processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the butter, vanilla and Scotch and pulse until everything is evenly blended.
6. Pour the pudding into the ramekins. If you don’t want a skin to form, press a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate the puddings for at least 4 hours.
Per Serving: 389 Calories; 28g Fat (65.6% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 151mg Sodium.

Posted in Cookies, Desserts, on May 18th, 2009.

pbutter-brownie-cup

Would an OMG do? Does that give you enough verbiage to get out your baking bowls, peanut butter, chocolate and eggs? I have yet to meet a Dorie Greenspan recipe I haven’t liked, and this one is no exception. It comes from her cookbook Baking: From My Home to Yours, and the funn-est part of these was that I didn’t make them. Our daughter Sara (my step-daughter, actually) found the recipe in an old Bon Appetit that we had lying around, and it’s become our grandson John’s favorite dessert. Sara’s mom made them, per this recipe, for a family event on Saturday. The recipe said it serves 30. Well, definitely. The 9×13 pan-ful was cut up into smaller pieces (more like about 50-60) and put into cupcake papers. I honestly dare you to eat just 1/60th of these. I ate 1/30th, and savored every gosh-darned bite. Sara offered to give us some to take home. I declined, because I knew that if we did I’d eat them all. My DH Dave was able to resist them. If he only knew how good they are, he’d likely eat them all, since he’s a real pushover when it comes to anything peanut butter.

pbutter-fudge-peanut-plate

What these have are 3 layers. A brownie layer, a peanut butter frosting layer, then a melted bittersweet or semisweet chocolate layer. They get chilled before cutting into portions and serving. They’ll be gone in a nano-second, as my DH is fond of saying.

So, make ’em, okay?
printer-friendly PDF

Peanut Butter and Fudge Brownies with Salted Peanuts

Recipe: Bon Appétit | January 2007, by Dorie Greenspan
Servings: 30

BROWNIES:
3/4 cup unsalted butter — (1 1/2 sticks)
7 ounces bittersweet chocolate — chopped
3 ounces unsweetened chocolate — or semisweet, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all-purpose flour
1 cup roasted salted peanuts — coarsely chopped
FROSTING & GANACHE:
1 cup peanut butter — (do not use natural or old-fashioned) chunky
1/2 cup unsalted butter — (1 stick) divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet chocolate — or semisweet, chopped

1. For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
2. Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
3. For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
4. Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
5. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Per Serving: 307 Calories; 24g Fat (64.5% calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 81mg Sodium.

Two years ago: Pesto Pea Salad (with Spinach)

Posted in Desserts, on May 14th, 2009.

lemon-bundt-cake-on-a-plate

When the bundt cake works, it works like a charm. I was extremely careful to butter every single ridge and groove of the pan, to help it along and make sure when I inverted it, it wouldn’t leave some cake behind. Then I poked holes all over the top and sides of this and drizzled the limoncello syrup over it, letting it sink in. Then I lemon-bundt-cakemade the mousse. The mousse was easy. Talk about delicious. Talk about a combination from heaven.

This recipe is going onto my favorites list, so if you have learned to trust in my “favs,” then you’ve gotta make this cake. In case you haven’t looked, I have a separate page (glance at the tabs across the top, under the home page photo) here on my blog that has a list of my favorite recipes, with links to the posts for each. Out of the 500+ recipes I’ve posted here at Tasting Spoons, they are my favorites.

This recipe came from Food & Wine. But, it was created by Lynn Moulton, Pastry Chef at Blu Restaurant in Boston. The cake contains lemon zest, and it’s drizzled with the limoncello syrup. The mousse is just a mixture of Greek yogurt (the strained type, so it’s thicker – use full fat for this) and whipped cream, with some freshly squeezed lime juice and sugar added. It’s stunning all on its own – could be used for a great parfait with a cookie. It’s thickened up with a package of plain gelatin, which helps it keep firm for a day or two. I think this cake will serve more like about 16 people, by the way, so keep that in mind.

lemon-cake-limoncelloOur son, who does enjoy sweets, said, “I think this is the best cake I’ve ever eaten.” Them’s are the kind of words every mom/cook/chef wants to hear. I urge you, without delay, to get yourself some limoncello, some lemons and limes, some Greek yogurt, whipping cream, and bake this CAKE! You simply MUST make the yogurt lime mousse too – it puts this cake into the superlative category. The cake is light (it’s a sponge cake) and very lemony, but with the limoncello glaze and the mousse, it’s just perfect!

printer-friendly PDF

Lemon Cake with Limoncello Syrup and Lime-Yogurt Mousse

Recipe: Food & Wine, September 2007
Servings: 10 (more like 16, I think)

CAKE:
6 whole eggs — separated
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup olive oil
2 teaspoons vanilla extract Zest of 2 lemons
MOUSSE:
1 1/2 teaspoons gelatin
2 tablespoons water
6 tablespoons lime juice
6 tablespoons sugar
1 cup Greek yogurt, full-fat
LIMONCELLO SYRUP:
1/4 cup water
1/4 cup sugar
2 tablespoons Limoncello — (lemon liqueur)
WHIPPED CREAM:
1 cup heavy cream
2 tablespoons sugar
GARNISH:
3/4 cup sliced strawberries

1. CAKE: Preheat oven to 375.
2. Beat the egg whites until soft peaks form. Gradually beat in 1/2 cup of the sugar
3. Beat the egg yolks with the water, olive oil, vanilla and lemon zest plus remaining 1 cup of sugar. Add the dry ingredients.
4. Fold in the egg whites. Spoon into a well-buttered Bundt cake pan. Gently rap the bundt pan (twice) on the counter (to remove large bubbles). Bake for 35-40 minutes. Remove to a rack and cool for 15 minutes, then invert onto the rack to cool completely.
5. SYRUP: Meanwhile, for the syrup simmer the water and sugar in a saucepan for 6 minutes. Let cool and stir in the Limoncello. Using a toothpick, prick the cake in lots of places, then brush the syrup over the cake, allowing it to sink into the holes.
6. MOUSSE: Sprinkle the dry gelatin over the water and let stand for 5 minutes. In a saucepan combine the lime juice and 6 T. sugar. Simmer for 3 minutes. Remove from heat and stir in the softened gelatin. Whisk into the yogurt.
7. CREAM: Beat the cream with the 2 T. sugar until firm. Fold into the yogurt mousse and refrigerate until chilled and set.
8. Cut slices of cake, spoon a large scoop of the mousse on the side or partly on the cake, then garnish with sliced strawberries.
Per Serving: 545 Calories; 25g Fat (41.0% calories from fat); 8g Protein; 72g Carbohydrate; 1g Dietary Fiber; 169mg Cholesterol; 318mg Sodium.

A year ago: Barbecued Short Ribs (pressure cooker)
Two years ago: Algerian Carrots (a real favorite)

Posted in Desserts, on May 8th, 2009.

pear-kumquat-syrup

Every few days I look at some new food blogs. Surely I shouldn’t be spending any more of my time reading more and more food blogs, but I can’t seem to help myself. If you notice the Foodie Blogroll thing on my sidebar, it lists a bunch of blogs. That list changes every day. They aren’t my lists (my personal blogroll is down on the bottom of my page – those are the ones I follow regularly), but is a commercial site that gives food bloggers some visibility. Once in a great while my blog shows up on the list.

Sometimes the blogs linked there are in foreign languages. Scratch those. Sometimes they’re ones I’ve already examined or watch regularly. This time it was a new one, so I started reading LaDue & Crew’s last month of posts. And what did I spy but a kumquat recipe. Hmmm. I still have oodles of kumquats. Well, I did – most of what’s left (below) will be used in a reprise of this recipe it’s so good!

You know about kumquats, right? They look like miniature elongated oranges. But boy, do they pack a punch. It’s the SKIN that’s sweet. The juice inside (which unfortunately contains a few seeds) is super-tart. The kind that makes your mouth pucker and you stand taller for a few seconds. If you eat them out of hand, you simply must chew some of the rind with the juice or you’ll be shaking your head and wanting to spit it out.

This comprises the end of my kumquat harvest.

This comprises the end of my kumquat harvest.

So, what I found over at LaDue & Crew was a story about an Asian pear dessert with poached kumquats in a vanilla-scented syrup. What can I tell you about this dish: my DH said “fabulous, honey.” Then he said “it is so unusual, and different. I expected something kind of blah from looking at it. It didn’t LOOK like how it tasted, that’s for sure. It just looked like slices of apple” [no, it was Asian pear, though they have the texture of apple]. THEN, he said “wow, it is just this unbelievable combo of the pear, kumquat with the mint.” I garnished with the mint, and it’s a super addition to this recipe. Our recommendation: each and every bite must include a piece of pear (about thumb size), one slice of kumquat, AND a tiny slice of mint.

It took very little time to make this – except for slicing and de-seeding the little kumquat gems. That probably took 15 minutes. Maybe you can recruit one of your children to help with that, if you have some around. You make a simple syrup, really (half sugar, half water) with some lime juice added. I used Splenda so my DH could enjoy this too. The syrup is simmered very briefly with a half of a vanilla bean (the seeds scraped out into the syrup as well as the pod). That’s it. Then the warm/hot syrup is poured over the pears, and it’s allowed to cool, then you refrigerate it. I think next time I’ll just put the whole batch into a plastic bag so you can turn the bag over a few times during the cooling process, because the pear slices that were IN the syrup had a much more vanilla-accented flavor than the ones on top which had almost no contact with the syrup. The benefit to using Asian pear is that it can sit for hours without darkening. Because the pear isn’t cooked, you see.

Next time I think I’ll make a double batch of the syrup, because it is scrumptious. I wanted more of it. The next morning, after the pears had soaked for 12+ hours, the flavor was sensational. I think marinating overnight, or at least 8-12 hours is essential. I might also try putting a dollop of creme fraiche on top too. Just for fun. We ate the remainder yesterday with some Fage Greek yogurt – for breakfast. The flavors were still fabulous. Thanks to LaDue and crew for this great recipe.

I also made a kumquat salad dressing (for greens). I’ll be writing that up in the next few days. So stay tuned if you’re searching for kumquat recipes.
printer-friendly PDF

Asian Pears With Vanilla Poached Kumquats

Recipe: LaDue & Crew blog
Servings: 6

1/2 whole vanilla bean — halved lengthwise
1/2 cup water
3 tablespoons fresh lime juice
1/2 cup sugar — [I used Splenda]
1 pinch salt
1/2 pound kumquats — about 20, ends trimmed, seeded, and sliced across, 1/3 inch thick
4 large Asian Pears — peeled, cored and sliced lengthwise, 1/4 inch thick
1/4 cup fresh mint — whole leaves for garnish & eating (or may be minced) [my addition]

1. Combine water and lime juice in a small, heavy saucepan. Scrape seeds from vanilla bean pod and add seeds and bean pod to the water, along with sugar and a pinch of salt. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer for three minutes.
2. Add Kumquat slices, cover and simmer until they just begin to soften, three to four minutes. Arrange pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool. Chill fruit, covered, at least two to six hours [or overnight]. Or, place mixture in a heavy-duty ziploc bag and refrigerate, turning several times during the chilling process. Serve with fresh mint.
Per Serving: 125 Calories; trace Fat (1.6% calories from fat); 1g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Made with Splenda the calories go down to about 62 and the carbs are 15.

A year ago: Grilled tri-tip roast with tequila marinade and cherry tomato relish
Two years ago: Tangerine vinaigrette

Posted in Desserts, on April 27th, 2009.

mayo-choc-cake

Well, I shoudda stuck a birthday candle in that piece of cake. My blog was 2 years old yesterday. So, instead of posting what I had planned to, I figured this cake was just the ticket. Happee BIRRRthday – dear – Tasting Spoons . . . Happee BIRRRthday – to – you.
– – – – – – uh, sorry – – – – I got distracted there – – – – on to the recipe

Have I ever steered you wrong when it comes to chocolate? I don’t think so. Therefore, when I tell you this cake is EASY and CHOCOLATELY, believe me. It is. From the latest edition of Cook’s Illustrated comes this recipe for what they title as “Emergency Chocolate Cake.” Now, you have to be “of a certain age” to know that during World War II, some staples were hard to come by – like butter and eggs. You see, our soldiers needed them – for strength to fight the battles, so the folks at home had to do without. We’re so spoiled now – we can’t imagine day to day living without access to eggs and butter, can we? I don’t remember it, since I was an infant then, but my mother used to tell stories about it. Ration books. Gas rationing for sure. Blackout drapes in all the windows to be used at night so enemy planes – if they ever reached our shores (I lived in San Diego then, about 10 blocks from the ocean) – couldn’t see land. Couldn’t identify buildings, homes, anything worthy of bombing.

The homemakers of that era concocted all kinds of recipes with what they COULD get. And mayonnaise was one of those things. And since mayonnaise is mostly composed of eggs – and oil – aha – it could be substituted for butter and eggs in baked goods. I remember people talking about a mayonnaise cake, and surely I’ve had one sometime during my lifetime, but don’t really recall it.

mayo-cake-sugarCook’s Illustrated decided, though, to take the old wartime recipe and tweak it up a bit. You see, that old wartime chocolate mayo cake was very moist. Tender. But it wasn’t all that chocolately. Even after the war ended, people still made the mayo cake because it tasted so good. Keith Dresser was assigned the task of ratcheting the cake up a notch – with more chocolately flavor. He discovered that soaking cocoa powder in liquid blooms the flavor – intensifies it. So Dresser added hot coffee to the concoction, and some finely minced bittersweet chocolate (not much, just 2 ounces). He even tried to restructure the cake using eggs and butter, but it wasn’t as velvety and tender.

Interesting to read (since I like the science behind it all) was that mayo contains lecithin, an emulsifier that “helps keep the oil suspended in micro-droplets. These small droplets greatly aid the oil’s ability to coat the flour’s protein particles, leading to a supremely tender cake.” He also added a whole egg, and that’s this new, re-worked recipe. Worth making for sure. It’s very chocolatety. Rich tasting, Very, very tender. With a glass of milk, ah, heaven on a plate.
printer-friendly PDF

The Best Easy Chocolate Cake (aka Emergency Chocolate Cake, or Mayonnaise Chocolate Cake)

Recipe: Keith Dresser, from Cook’s Illustrated, March/April, 2009
Servings: 9

1 1/2 cups all-purpose flour — unbleached
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup Dutch-process cocoa powder
2 ounces bittersweet chocolate — chopped fine
1 cup hot coffee [I used decaf espresso]
2/3 cup mayonnaise
1 large egg
2 teaspoons vanilla extract
Powdered sugar for the top (optional)

1. Adjust oven rack to middle position and heat oven to 350. Lightly spray an 8-inch square baking dish with nonstick cooking spray.
2. Whisk flour, sugar, baking soda, and salt together in a large bowl.
3. In a separate bowl combine cocoa and chocolate; pour hot coffee over cocoa mixture and whisk until smooth. Let cool slightly. Add mayonnaise, egg and vanilla and stir until combined and chocolate is melted..
4. Stir chocolate mixture into dry ingredients and stir until combined.
5. Scrape batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out with a few crumbs attached, 30-35 minutes.
6. Let cake cool in pan on wire rack, 1-2 hours, and serve straight from the pan; or turn cake out onto serving platter and dust with powdered sugar.
Per Serving: 336 Calories; 19g Fat (47.8% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 240mg Sodium.

A year ago: Citrus Rosemary Gray Salt on an Omelette
TWO years ago: VIP Salad Dressing (a garlicky favorite, one I turn to over and over and over again)
TWO years ago yesterday (my very first post): Chili Spaghetti (another family favorite, something like Cincinnati Chili)

Posted in Cookies, Desserts, on April 25th, 2009.

pecan-bars

My friend Sue brought over these delicious numbers the other night. This was the same night we had jambalaya and mint juleps. Sue thought she ought to keep with the Southern theme, so what more perfect than something praline-like. Pecans Bars seemed appropriate!

These are kind of like pecan pie, but in a bar cookie. How easy is that? A graham cracker crust with a pecan filling. As with pecan pie, these are very sweet, very nutty, and really delicious. The recipe came from an article in the Los Angeles Times a week or so ago. I didn’t make them myself, obviously, so I don’t have any advice about the method. The original recipe is from Susan Campoy, owner of a restaurant/bakery called Julienne’s in San Marino (near Pasadena). Campoy (unfortunately she lost her fight against breast cancer recently) said, about these cookies, in her cookbook that she enjoyed watching the expression on people’s faces when they ate the first bite – rich toffee, a chewy center and a crunchy bottom. Never failed to put a smile on the diner’s face. The restaurant is still open, run by Campoy’s daughter.

I’d never heard of the restaurant, and have never been there. Driving to San Marino for dinner is way too far away (about 30-40 miles in heavy traffic). So, this will suffice for now – the recipe seems straight-forward. Sue offered to leave some of the bars with us after our dinner, but I insisted she take them home, as I’d eat too many of them.
printer-friendly PDF

Graham Cracker Chewy (Pecan) Bars

Recipe: Susan Campoy, chef-owner of the French-inspired bistro
Julienne, in San Marino, California
Servings: 24

CRUST:
3 cups graham cracker crumbs
3/4 cup butter — at room temperature
1/4 cup sugar
2 tablespoons flour
FILLING:
2 1/2 cups brown sugar
4 whole extra large eggs
2/3 cup graham cracker crumbs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pecans — chopped
Powdered sugar, for garnish — if desired

1. CRUST: Preheat oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
2. FILLING: While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
3. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
4. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.  Serve with vanilla ice cream.
Per Serving: 218 Calories; 11g Fat (44.7% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 231mg Sodium.

A year ago: Indian Pepper Chicken – an easy saucepan-made yogurt-creamy chicken to serve over rice.

Posted in Desserts, on April 21st, 2009.

buttermilk-lemon-pie

If you enjoy lemons and lemon juice like I do, then you’ll like this recipe. The pie resembles a lemon tart (it does have eggs and yolks in the filling), but it’s different in that blueberries play a major role too. And it’s made with buttermilk too. This came from a Phillis Carey cooking class, and I can tell you that I slicked up every single bite on my plate. If I were to make this myself, I think I’d reduce the sugar (in the filling) just a little bit, but just a tad – like maybe 2 T. worth. I don’t remember whether she used Meyer lemon juice in this or not – that would make a difference. Maybe taste the batter as you’re making it to determine the sweetness level.

First Phillis made an easy press-in pastry. It’s pre-baked and cooled, then you make the filling. The filling has all the earmarks of lemon curd, except for the buttermilk. It’s that tart-sweet flavor that I enjoy so much. It’s poured into the shell and baked for 30 minutes, cooled and refrigerated for a couple of hours. Meanwhile, you make the topping – frozen blueberries and some blueberry jam with a bit of sugar and that’s done. Yum.
printer-friendly PDF

Lemon Buttermilk Pie
with Blueberry Topping

Recipe: Phillis Carey, author & cooking instructor
Servings: 8

CRUST:
1 1/4 cups all-purpose flour
2 tablespoons sugar
6 tablespoons unsalted butter — chilled
1 whole egg yolk
2 teaspoons water
1/2 teaspoon vanilla
FILLING:
1 1/4 cups sugar
3 tablespoons unsalted butter — at room temperature
2 teaspoons grated lemon zest
1 whole egg yolk
3 whole eggs
3 tablespoons all-purpose flour
1/2 cup buttermilk
1/4 cup fresh lemon juice
TOPPING:
16 ounces frozen blueberries
3/4 cup blueberry jam — melted (wild Maine if available)
1/4 cup sugar

1. Preheat oven to 400.
2. CRUST: Combine flour and sugar in food processor. Add butter and pulse until crumbly. In a small bowl beat egg yolk,, water and vanilla. Sprinkle over flour mixture and pulse until dough starts to come together. Add more water if needed a teaspoon at a time. Don’t overmix. Pat the dough evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Prick bottom with a fork. Chill for 30 minutes. Bake for 8-10 minutes. Remove from oven and cool.
3. FILLING: Combine sugar, butter, lemon zest and egg yolk in a mixing bowl and beat until blended and smooth. Beat in remaining eggs, one at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 30 minutes. Cool and then refrigerate pie until cold, at least 2 hours.
4. TOPPING: Toss berries, jam and sugar in a large bowl to blend. Let stand at room temperature until berries thaw and juices form, stirring occasionally, about 2 hours. Cut pie into wedges and serve with blueberries on top.
Per Serving: 506 Calories; 17g Fat (29.2% calories from fat); 6g Protein; 86g Carbohydrate; 2g Dietary Fiber; 168mg Cholesterol; 59mg Sodium.

A year ago: Herb-Crusted Beef Tenderloin

Related Posts Plugin for WordPress, Blogger...