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

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BOOK READING (from Carolyn):

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.

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Posted in Desserts, on September 27th, 2021.

Such heavenly flavor from the almond paste in the cake. Beautiful to look at, too.

A post from Carolyn.  I’ve been a long-time follower of Luisa Weiss, from The Wednesday Chef blog. Some years ago she moved to Germany (Berlin, I think) and now has a venerable cookbook to her name, Classic German Baking. She’s a baker of the first order – my opinion from having made a few of her things over the years. Although I don’t own her cookbook. But occasionally one of her cookbook recipes pops up, this one on David Lebovitz‘s blog. I quick-like made sure to save it. So glad I did.

First off, though, you need to know that I’m a big fan of almond paste. It’s an intense almond flavor, and since it’s finely ground almonds and sugar, you can’t just add it to another recipe unless it’s called for. And as many of you have discovered, almond paste doesn’t keep on your kitchen pantry shelf for all that long. A few months at the most. After that it gets dried up and turns into the texture of a rock! I’ve learned that from experience. As I type this I have a 2nd tube of it on my shelf that needs to be used sometime soon before it’s over the hill.

When the 1st of September rolls around, my cooking brain begins to think about apples. I begin to long for cooler nights (hasn’t happened yet, as I write this), and cooler days as well (that won’t happen until mid-October here in SoCal). One year – decades ago – my DH and I took a driving trip in the New England states during September, and I was awed by the side-of-the-road fruit stands with baskets and barrels, displayed within inches of the paved road, just overflowing with apples I’d rarely heard of before, like Northern Spy, Empire, Macoun. Well, perhaps I’d read about them, but never tasted any. Is it because they don’t ship well? Probably they don’t do well with long-term storage? I’d never seen any of them in California. We ate some in the car, we bought some apple juice, and also used some of the apples in baking when we returned to Philadelphia to stay on with our friends Judy and Jerry. I have no recollection what I baked, but something. We all bought apples, and when we left to fly home, THEY still had apples overflowing in their 2nd refrigerator. I probably could have put a few in my suitcase that wouldn’t have been discovered (you aren’t supposed to bring raw fruit into California). What I did do, after I got home, was go online to one of the farms we’d stopped at, and ordered a 25-pound box of mixed apples to be shipped. What a treasure those were. Haven’t done that since, but it was fun.

So, back to this cake. This cake is a real winner . . . I’m just sayin’. Lovely moist cake (with some cubed-up apples in the batter) baked in a springform, with sliced apples angle-shingled on top, then baked to perfect tenderness, and then some apricot jam is brushed on top to let it glisten. This cake lasted for several days. I served it at that lunch I mentioned before, with some of my old employees from 25+ years ago. I sent slices home with several of them, and Taylor and I ate the rest.

There, at right, is an image of the about-to-be-baked cake. You nestle the apple slices into the batter – pressing in just a little. I used Granny Smith apples, and they held their shape well. In fact, some of those slices on the top were still bite-able. Not crisp, but certainly plenty of apple texture.

Thanks to Monica from Playing with Flour, for the photo

One of the interesting techniques mentioned in this recipe (one you need to remember) is to GRATE the almond paste using a box grater. Even the freshest of almond paste can sometimes be a bit firm, and I’ve always wondered how to best disperse it in a cake batter. A-ha moment with the grater.

Forgetting to take a photo of this genius technique, I found an image on the web, from PlayingwithFlour. Monica used a fine-grind. My tube of almond paste was perhaps a month old, and I couldn’t grate it finely, but did it using slightly larger holes on another side of my box grater. And it seemed to disperse easily in the cake batter. Hooray!

Luisa didn’t say to serve the cake with anything, but I had a tub of crème fraiche, so each piece got a dollop of that when I plated it.

What’s GOOD: everything about this cake was marvelous. Can’t say enough good things about it. Love-loved the intense almond flavor (from the almond paste) and the tender cake itself. Loved how beautiful it was. I served it at the table on a cake stand. So pretty! My recollection is that everyone loved the cake. Cake was easy to make. I’ll definitely make this again.

What’s NOT: only that you need a fresh tube of almond paste.
printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

German Apple Almond Cake

Recipe By: Luisa Weiss, blogger, Classic German Baking (cookbook)
Serving Size: 10

4 medium apples — (1 3/4 pounds, 800g)
1 lemon — zested and juiced
7 ounces almond paste
3/4 cup sugar
1/2 teaspoon salt
14 tablespoons unsalted butter — melted and cooled
1 teaspoon almond extract
4 large eggs — at room temperature
1 cup flour — plus 3 tablespoons (150g)
9 tablespoons cornstarch
2 teaspoons baking powder — preferably aluminum free
1/4 cup apricot jam — strained if lumpy

1. Butter a 9- to 10-inch (23cm) springform pan and line the bottom with parchment paper.
2. Peel and core the apples. Divide the lemon juice into two separate bowls. Slice two of the peeled and cored apples into 8 sections, and toss the apple slices in one bowl of lemon juice. Dice the other two apples into 1/3-inch (1cm) cubes, then toss them in the other bowl of lemon juice. The cubed apples are added to the cake batter; the sliced apples are placed on top.
3. Preheat the oven to 350ºF.
4. Using a grater with large holes, grate the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix until the almond paste is finely broken up.
5. Add the melted butter, almond extract, and lemon zest, and continue mixing until smooth. Add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.
6. Whisk together the flour, cornstarch and baking powder in a small bowl. Stir the dry ingredients into the almond batter mixture by hand, then fold in the diced apples, along with any lemon juice in the bowl.
7. Scrape the batter into the prepared pan and smooth the top. Place the sliced apples in concentric circles on top of the batter, pressing them in very lightly.
8. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. If using a 9″ springform pan (meaning the batter is higher), it might take an extra few minutes to get the very center cooked through.
9. Remove the cake from the oven. Warm the apricot jam in a small saucepan and brush it over the top while the cake is hot. Let the cake cool completely, then run a knife around the inside of the cake pan to release the cake, and remove the sides of the cake pan. Keeps at room temp for a day or more; refrigerate after that.
Per Serving: 465 Calories; 24g Fat (44.7% calories from fat); 6g Protein; 60g Carbohydrate; 4g Dietary Fiber; 117mg Cholesterol; 226mg Sodium; 36g Total Sugars; trace Vitamin D; 129mg Calcium; 2mg Iron; 227mg Potassium; 213mg Phosphorus.

Posted in Beverages, Brunch, on September 20th, 2021.

What’s different about this one? Mostly it’s about the lime juice.

A post from Carolyn. For several years now I’ve subscribed to a magazine that, on the surface, if you know me, wouldn’t be one you’d think I’d read – it’s called Garden & Gun. Yes, about gardens and guns. But, the gun part usually comprises one page in each issue, and gardens maybe 4-6 pages. But in between all those other pages are interesting essays on a variety of things South. Everything from an article about a dog, about travel in our Southern states, and certainly some pages of home décor and food. The truth of the matter is that I don’t garden. And I have little to no interest in guns. But those other pages do interest me.

Julia Reed was a venerable icon in the food world. She died of cancer some years ago and has been missed sorely by so many others in the food arena. In a recent issue of Garden & Gun the editor wrote a tribute to Julia Reed, and about why he love-loves Julia Reed’s mother’s recipe of the mixture.  Looking at it – the recipe – it didn’t seem to contain anything very different than any other one I’ve read. I’m surely not a connoisseur of Bloody Marys, but for whatever reason the article prompted me to make them one evening when I invited friends over for dinner.

First off, I needed a lot of limes – so I bought those little net bags of them (3 bags, in fact, about 8-10 in each one) and used all but about 3 individual limes to get enough lime juice (about 3/4 cup) to serve 4 people. What this recipe does contain is a bit more lime juice than most other recipes. You might think it would overpower the drink; it didn’t. Not at all. I’d purchased a “better” brand of canned (bottled) tomato juice. What would make it “better,” I cannot tell you – I did look at the nutrition to see about the sodium in the bottle. None of them were low sodium, but I wasn’t going to buy the run-of-the-mill brand and sought a different label. It was probably $.20 higher than Campbell’s.

The recipe suggested celery stalks and pickled okra as garnishes. Well, I didn’t want to spend over $5.00 for a jar of pickled okra that probably would never be eaten after that day, so I bought dehydrated okra and put one in each glass (see the one sticking up in the left glass in the photo above?). Once it soaked in the Bloody Mary for 5-10 minutes, it was still crunchy on the inside and semi-soft on the outside. It was good. Not pickled, however.

Making the mixture was certainly easy – adding the tomato juice, the lime juice, a ton of Worcestershire sauce, a little bit of salt (I scanted the quantity), a dollop of prepared horseradish, some pepper plus some Tabasco. And of course, some vodka. My friend Cherrie’s husband Bud did the honors of adding the vodka, pouring and handing out the drinks.

What’s GOOD: what can I say? – I thought it was a really good Bloody Mary. I liked the amount of lime juice – it didn’t make you pucker-up – it was just right. I could taste the Worcestershire, which I liked. Loved the dehydrated okra in it (and the remaining ones will be eaten because it makes a good veggie snack). Altogether good recipe, and yes, if and when I make Bloody Marys again, I’ll definitely use this recipe.

What’s NOT: only that you need to procure the various ingredients (have them chilled).

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Bloody Mary Mix from Julia Reed

Recipe By: Julia Reed’s mother, Judy, via Garden & Gun
Serving Size: 4

3 cups tomato juice — NOT V-8
5/8 cup lime juice — freshly squeezed
1/4 cup Worcestershire sauce
2 dashes Tabasco sauce — or other hot sauce, or more if you like it spicy
1/2 tablespoon kosher salt — optional if the juice is high in sodium
1/2 tablespoon prepared horseradish
Cracked pepper
Vodka, to taste
GARNISHES: celery sticks, pickled okra (or dehydrated okra), lime wheel

1. Stir together first 6 ingredients. Add cracked pepper to taste. Refrigerate in an airtight container up to 3 days.
2. Pour vodka in each glass, pour in the Bloody Mary mix and top with a stem of celery with plenty of leaves, a piece of pickled okra (or a dehydrated one, submerged in the Bloody Mary) and a wheel of fresh lime.
Per Serving (not including the vodka): 55 Calories; 1g Fat (7.9% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1118mg Sodium; 7g Total Sugars; 0mcg Vitamin D; 43mg Calcium; 2mg Iron; 582mg Potassium; 51mg Phosphorus.

Posted in Books, on September 15th, 2021.

A post from Carolyn. I don’t know about you, but over this last week, reliving the events of 9/11 have been heartwrenching. Will we ever un-see the devastation of those planes plunging into the Twin Towers? I doubt it. I remember being riveted to the TV that day back in 2001, wanting to know more and feeling further wrenched when we did, with the tumbling-down of both buildings. Knowing about all the people stuck on those upper floors. Seeing firefighters entering both buildings, seeing people streaming out, some covered in muck. On Sept. 12th (last week) I watched a documentary about it all, and found myself sobbing as I again felt the surreal impact of those planes as I watched TV. I cried and cried.

For a long, long time after 9/11 I couldn’t read a book about it. It was too painful. But I kept up with whatever news came about, but I couldn’t bring myself to read a book, and there were many. I was so proud of our country and the coming together we did as a nation. And here it is, 20 years later, and as I perused a table at my local library, there was a book about Windows on the World – the restaurant. I picked it up – I think I was the first person to check out the book.

This book, The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York isn’t just about what happened on 9/11 (in fact, only 10-15 pages of it, at the end, explains much about the people who were already at work that tragic morning and ended up stuck on the 106th and 107th floors) but the book is about the entire life-history of the restaurant itself. And the people who ran it and worked there.

It is about its inception, how the name came about, who designed it, the architecture of the building itself, to the architecture/design within the many restaurants in the Twin Towers, all operating under the same umbrella. Even down to the little things like the silverware and dishes. About the hundreds of people who worked there, from the chefs, sous-chefs, captains, waiters, busboys, delivery folk, the wine guy, and a lot about Joe Baum, the guy who conceived the restaurant and brought it into being with long and detailed negotiations with the Port Authority who actually financed and owned the buildings. James Beard played a major consulting role at Windows, did you know that? Imagine the procuring of all the food, and how it was stored. And it’s about the electric ranges (yes, electric – that was quite interesting – the Port Authority felt pumping gas up 107 floors was too dangerous and they were probably right), and about the charcoal grill that was allowed. About the menus, and the various food tastings that took place over the many decades. About the food reviews from various newspapers, the ups and downs of relationships – who was in charge, who gave the orders, and the various in-fighting that occurred.

I’ve never worked in a restaurant, so have no first-hand knowledge of the hierarchy of a restaurant other than what I’ve picked up by reading Anthony Bourdain (gee, I miss that TV show of his too) and from watching the Food Network. Even if you come from a restaurant background, I expect this Windows book would be delightful reading. I always wanted to eat at Windows but never did. Not sure why – just never got around to it. (Of course, living in California had something to do with that!).

The writer of the book, Tom Roston, did a masterful job of bringing all the disparate parts of the story together, with enough personal-interest stories about the people, to make you want to keep reading. I think this book would make a great gift if you have someone in your family in the restaurant business. Or read it yourself if you have interest in Windows. Maybe you did eat there and have good memories of it. Well worth reading. I devoured it. There are no recipes in the book, just so you know, although there were mentions of a famous Venice Wine Cake (a well kept secret by Rozanne Gold, and never on a Windows’ menu) and a variety of comfort foods like Irish Stew, and plenty of international foods that lived a long or short life on the Windows’ menus. Also an interesting story about Blue Trout. All very interesting.

Posted in Salad Dressings, Salads, on September 13th, 2021.

What a beautiful summer bounty. 

A post from Carolyn. Following Ree Drummond’s recipe for this wasn’t quite going to work for me – – as I needed to change in/out a few things. Believe it or not, I couldn’t find green beans that day. Really? So asparagus had to work. Salmon I bought at Costco, multi-colored cherry tomatoes I had; hard boiled eggs are always in my frig as well as Kalamata olives. And Romaine too. All I did was change the salad dressing from Ree’s bottled dressing with a few add-ins, to one of my favorite Caesar dressings, the Caesar Caper Parmesan that uses mayo as the base. That recipe came from Phillis Carey, many, many years ago. Only thing I did this time was add a tetch of anchovy paste, which amped-up the full-bodied garlicky flavor of the dressing.

What fun I had making this. I’d invited four women who used to work for me, decades ago, at the ad agency I co-owned. I’d been part of the hiring of each of them, and one of my jobs, always, was training new hires. We also FaceTime(d) with another one who currently lives in Arizona, and it had been about 20 years since I’d been in touch with her. We told so many stories, shared so many laughs. It was a warm day and serving a salad was a given. I’d watched Pioneer Woman make a similar one. So I used her base recipe as the start.

For me, I prepped most of the ingredients the day before – the asparagus, the hard boiled eggs, the tomatoes, even the Romaine lettuce that I carefully cut into 1/3-cut wedges. I made the dressing, cooked the potatoes (although you’ll notice, I forgot to put them on the platter – geez!), chopped the Italian parsley. The day of – an hour or so before – I roasted the salmon. It’s put onto a baking sheet lined with foil, sprayed with EVOO, salt and pepper and baked for a mere 10 minutes at 425°F. Once cooled, I forked it into small to mid-sized flakes.

Digging out the largest platter I own (it’s really big, usually used for Thanksgiving turkey) I began composing the salad. I placed the Romaine down first, then began adding the colorful parts around the sides, with salmon at one end and eggs at the other. Then I plopped globs of dressing down the center of the Romaine and sprinkled it all with Italian parsley. Done. What this salad isn’t is a true Nicoise, which must contain green beans, and usually uses canned tuna (you can order Nicoise at most French cafes any day of the week). And potatoes are included, plus some kind of Mediterranean olive, usually Kalamata, but could be other types too. And it’s usually done with a vinaigrette of some kind. Not Caesar.

Same salad, this time with ahi tuna, seared quickly, green beans, asparagus, hard boiled eggs, more tomatoes plus  avocadoes. 

This salad was a real winner. For sure. The picture above is the same meal, but made with  ahi tuna – very quickly seared with just a little rub of EVOO, salt and pepper. Since this was a dinner, I used halved Romaine hearts (for a bit more lettuce on each serving). This time I did have green beans, and I had sufficient salad dressing left over to serve it. No potatoes since I try to do less carbs. It made for another lovely, colorful platter of food which was almost all polished off in one sitting. The tiny bit of leftovers I had for lunch the next day. Yum. I bought one pound of fresh ahi, seared it in my stovetop grill pan for about 1 1/2 to 2 minutes per side, then sliced thinly with a very sharp straight-edged knife.

What’s GOOD: everything about this was good, in my book. The dressing was perfect for the lively flavors (salmon or ahi, tomatoes, Kalamata olives, even asparagus). Loved how beautiful the platter came out – it’s a stunner! Most everything can be done the day before which makes for easy plating.

What’s NOT: does require a moderate amount of prep work (cooking green beans or asparagus, potatoes, hard boiled eggs, even the salmon (the ahi was extra-simple to do), also cutting the tomatoes, pitting olives if you need to do that – I buy pitted ones – and carefully cutting the Romaine into 1/3 wedges), packaging everything up until the right moment to plate and serve. But worth the trouble. Everything except the salmon (or ahi) and cutting avocadoes can be done the day ahead.

printer-friendly PDF and MasterCook file (click link to open recipe)

* Exported from MasterCook *

Salmon Nicoise Caesar

Recipe By: Adapted from Ree Drummond, Pioneer Woman
Serving Size: 4

12 ounces Yukon gold potatoes — baby sized, traditional, but optional
Kosher salt and freshly ground black pepper
6 ounces green beans — or asparagus
1 pound salmon fillet — skinned (can also be made with seared ahi tuna)
1 tablespoon olive oil
1 lemon — zested and juiced
3/4 cup Caesar Caper Parmesan Dressing (below)
2 hearts Romaine lettuce — whole, cut in third/wedges and cored
4 hard-boiled eggs — cooled, peeled and halved
2 cups cherry tomatoes — halved lengthways
1/4 cup Kalamata olives — or other Mediterranean olive of your choice
1/2 cup Parmigiano-Reggiano cheese — grated, for garnish
parsley leaves — for garnish
CAESAR CAPER PARM DRESSING:
4 whole garlic cloves
1 cup mayonnaise — Best Foods
2 1/2 tablespoons grated Parmesan cheese
1 tablespoon capers — heaping, drained
1/4 teaspoon anchovy paste — or more if you like the flavor
2 1/2 tablespoons EVOO
1 1/4 tablespoons fresh lemon juice
1 1/4 teaspoons Worcestershire sauce
1 1/4 teaspoons Dijon mustard

1. Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
2, Cook the green beans or asparagus in a small pot of boiling salted water for 2-4 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
3. Preheat the oven to 425°F and line a baking sheet with foil. Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes. Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
4. Make the dressing: Combine all the dressing ingredients in a small bowl – start with the anchovy paste to make sure it is dispersed, then mix well.
6. Arrange the Romaine wedges in the middle of a very large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces. Spoon globs of the dressing on the Romaine wedges. Garnish with Parmesan and parsley leaves. Serve with more dressing at the table.
Per Serving (assumes you use all the dressing): 704 Calories; 38g Fat (47.0% calories from fat); 42g Protein; 55g Carbohydrate; 17g Dietary Fiber; 284mg Cholesterol; 776mg Sodium; 18g Total Sugars; 1mcg Vitamin D; 319mg Calcium; 10mg Iron; 2444mg Potassium; 667mg Phosphorus.

Posted in Breads, on September 6th, 2021.

Lots of savory flavors here – with goat cheese inside and Parm on top

Last week I hosted a luncheon – a ladies lunch – with some friends who used to work at the ad agency I co-owned. We’ve gotten together over the years but it had been awhile – for most of us it had been since 2014 when many of them attended my DH (dear husband)’s memorial service. And I certainly had no time that day to visit with them! So I invited four of them, and as we sipped some lovely Moet-Chandon champagne that two of them brought for us to share, we FaceTimed with another one of the group who lives in Arizona. None of us had seen or talked to her for years. It’s so fun to gather together and get caught up, and we had a lot of catching up to do! Mostly grandchildren added to the mix, and me with 2 great-grands. And I proclaimed that I’d just turned 80 – oh my, aghast! They were all kind enough to say no, I didn’t look 80. Some days I feel like it!!

In the weeks to come, you’ll see all three of the recipes I served that day – all new recipes. Except for a salad dressing I chose to use. I served a salmon Niçoise salad, these biscuits, and an apple-almond cake. Stay tuned for all of them.

So, these biscuits – easy peasy! You just need to have plain yogurt on hand and some goat cheese. Everything else is mostly a staple in my house (biscuit-making ingredients + grated Parm). The original recipe called for using a muffin scoop to do drop biscuits, but I decided to make regular round, shaped (cut round) biscuits. The making of them was the same, I merely poured the dough out onto my countertop, patted and shaped, then cut and put them in a 9×9 pan that had been buttered. The original recipe had you heat up a 10-inch iron frying pan, melt the butter, then put in the biscuits. It was a warm day and I didn’t feel like doing all that; hence I shaped and cut them as mentioned above.

The tops are gently buttered, then they’re baked, then some grated Parm put on top (kind-a sticks to the butter). Served warm – oh yum. Really tender biscuits. The original recipe came from a cookbook by Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table with Recipes. I’m certain I borrowed the book from the library – some years ago even – and this was a recipe from that book. The cookbook is a compilation of essays about bread and wine, as I recall, with plenty of recipes as well. Love those kinds of cookbooks. I’m such a sucker for stories about recipes.

What’s GOOD: tender – delicious – tasty with the savory hint of yogurt and goat cheese. It was hard to tell quite what was in them. I knew of course, but my guests did not. They were a hit. Half were eaten, the other half are in the freezer.

What’s NOT: nothing unless you don’t have plain yogurt and goat cheese on hand.

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Goat Cheese Biscuits

Recipe By: Shauna Niequist, “Bread and Wine” essay cookbook
Serving Size: 12

2 cups flour
3 teaspoons baking powder
2 teaspoons salt
1 cup plain yogurt — full fat Greek style
4 tablespoons cold butter
4 tablespoons goat cheese — crumbled
2 tablespoons butter — melted (for pan and brushed on top)
1/4 cup Parmigiano-Reggiano cheese — grated

1. Preheat oven to 425°F and place a 10-inch iron pan into oven while it’s preheating.
2. Pour flour, baking powder and salt into a medium bowl. Cut 4 T of butter into small pieces and add to the bowl, with the goat cheese and the yogurt. Use a pastry blender, or stir until the mix is moistened, adding an extra tablespoon of yogurt if needed.
3. Remove skillet from oven and place a tablespoon of butter into it. When butter has melted, divide batter into 12 biscuits, each about the size of a golf ball and then nestle them into the pan. They’ll be snuggled in very closely. Start around the edge, then add remaining to the center.
4. Brush tops of biscuits with a tablespoon of melted butter. Bake for 14-16 minutes until browned on the top and bottom. Remove from oven and sprinkle with the Parm.
VARIATION: Mold the dough in a flat disc and use round cutter to make 12 biscuits. Pour half the melted butter in a 9×9 pan and spread out to the edges. Place biscuits in pan and bake for about 18 minutes (if you don’t use the super-hot iron skillet, the biscuits take a bit longer and don’t take on as much golden brown color). Add Parm on top as soon as you take the pan out of the oven. Serve warm.
Per Serving: 158 Calories; 8g Fat (46.2% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 553mg Sodium; 1g Total Sugars; trace Vitamin D; 130mg Calcium; 1mg Iron; 64mg Potassium; 176mg Phosphorus.

Posted in Breads, Brunch, on August 30th, 2021.

Tender coffeecake with a streak of cocoa and cinnamon in the middle.

Surprising to me that I’d not posted this recipe before, since it’s been in my recipe arsenal since the 1960s, when my first husband’s grandmother, Ethel, served this one day for a mid-morning Sunday breakfast. I was taken with it then, and still have the same liking of it now.

During many Christmas mornings in years past I’ve made this coffeecake, arising early to put it together quickly, because the night before I’d set out everything I could, made the topping and set it aside, let the butter warm on the countertop to make it easy to beat into the sugar and egg mixture. This requires 2 cups of sour cream – wow! I wonder if half could be substituted with buttermilk, and soda added? I wasn’t willing to make substitutions this time because I had a group of women coming over to listen to me talk about a recent favorite book, This Tender Land: A Novel by William Kent Krueger. (If you’re interested in the book, go to my sidebar, it’s listed there at the moment with a little snippet about the story.)

This makes a 9×13 pan full of coffeecake – and depending upon how you cut it, it could serve at least 20 if not more. It’s rich, but not decadent type of rich. Has the little streak of cocoa/cinnamon/sugar through it and more on top. It’s not at all difficult – you make the topping and set it aside. Then the batter goes together and you pour half of it into the greased pan, then sprinkle half the topping over it, then the remaining batter, and the remaining topping sprinkled all over the top. Use a knife to swirl a little – you can see the imprint of the knife as I swirled all over the coffeecake. Into a 350° oven it goes and 45 minutes later it’s done.

What’s GOOD: the cake part is so very tender, and love the little bit of cocoa in it. It’s not overpoweringly chocolate – just a scent of it in each bite. Altogether delicious. It’s been a “keeper” of mine for over 60 years.

What’s NOT: absolutely nothing at all.

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Chocolate Sour Cream Coffeecake

Recipe By: Grandma Bruce, grandmother of my first husband
Serving Size: 16

TOPPING:
4 teaspoons unsweetened cocoa powder
1 cup sugar
4 teaspoons ground cinnamon
BATTER:
4 cups flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
2 teaspoons baking soda
1/2 pound butter — or margarine, softened
2 cups sugar
4 whole eggs
2 cups sour cream
2 teaspoons vanilla

NOTES: This was a family favorite on Christmas morning. I think I usually added more cocoa because I liked it with a more chocolate flavor. The night before I’d mix up everything I could so it wouldn’t take too much time to get it into the oven.
1. Preheat oven to 350°F.
2. In separate bowl combine topping: cocoa, sugar and cinnamon and set aside.
3. Combine margarine, sugar, eggs, vanilla and sour cream in mixer and mix well. Then add flour, baking powder, cream of tartar and soda.
4. Pour half of the batter into an oiled 9×13 pan, then sprinkle half of the topping over it, then pour in remaining batter. Use a knife and swirl the batter a little, then sprinkle remaining topping on top. Bake for 45 minutes.
Per Serving: 431 Calories; 18g Fat (36.5% calories from fat); 6g Protein; 64g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 366mg Sodium; 38g Total Sugars; trace Vitamin D; 132mg Calcium; 2mg Iron; 111mg Potassium; 198mg Phosphorus.

Posted in Soups, on August 23rd, 2021.

A dry soup? Well, it’s a conundrum. Here it means you add a bunch of things (avocado, chicken, tortilla chips, bacon, sour cream and cilantro) to a bowl, then you add (pour) in an amount of fairly thick, chunky “soup.”

A post from Carolyn. This soup is very hard to describe. And I haven’t made it in years and years – before I started writing this blog in 2007. It is a Phillis Carey recipe, from a class I took from her many, long years ago. But I’ve modified it a little bit – mostly made it thicker. What this soup is not is a traditional chicken tortilla soup. Bacon? Probably not. Everything else – of the ingredients – is traditional – but it’s not served in a traditional way.

The base of the soup comes from dried chiles. They provide a depth of flavor you just can’t get from fresh ones. I had on hand some various types – and didn’t have ancho (those are dried poblanos). But I did have dried Anaheim, Cascabel and New Mexico ones, so I used a combination – with very few New Mexico ones as they would be the hottest. I removed all of the seeds, since the heat comes more from seeds than from the skin/shell. Once chopped up, they went into a food processor to mince more finely, then canned tomatoes were added and garlic. Also some broth to make the mixture more fluid. I like this soup chunkier – not big chunks – but didn’t want it to be a puree, either. Use your own judgment about this.

That mixture is simmered for 10-15 minutes, with some added oregano. There is some chicken broth in this, and you may use your own preference on how much. I liked the thicker style. Meanwhile I cooked some chicken breasts (or buy the ready-made ones and make sure they’re warm when you serve them), chopped the cilantro, made the tortilla chips (actually I did that first thing), chopped and cooked the bacon and got out the sour cream. And crumbled Cotija (or you can use shredded Jack), and diced avocado. Then you hand each diner a bowl – a dry bowl – and they put in what they want from the various condiments. Then you use a measuring cup (about a cup per person) to pour the soup part into the side of the bowl. If you pour it on top, everything is submerged. You want to see some of it.

For me, this soup is all about texture. The crispy tortilla chips, the chicken, the cilantro, the bacon, even the sour cream. And the background is the sort-of chunky soup poured in last on the edge, so you can still see the chunks of whatever you’ve chosen to add to the bowl. Afterwards, put the tortilla strips in a sealing plastic bag and they’ll keep for several days. Everything else will refrigerate well and make for a quick 2nd meal a night or two later. Add in your own extra condiments – maybe shredded cabbage, some tiny cherry tomatoes, halved, some green onion? Or two different kinds of cheese, perhaps?

What’s GOOD: as mentioned above, it’s all about texture for me. Loved the flavors (from the dried chiles, most likely) and cooling notes from the sour cream and Cotija cheese. Altogether delicious, and easily refrigerated for another meal in a day or two.

What’s NOT: only that you do need dried chiles – I keep several on hand always – and they keep forever. Try to seek out the ancho. Otherwise this soup is easy to make and really tasty. Nothing to complain about at all.

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Dry Chicken Tortilla Soup

Recipe By: Adapted from a Phillis Carey recipe
Serving Size: 8

4 tablespoons vegetable oil
6 whole corn tortillas — cut in strips
4 ounces dried ancho chilies — rinsed and seeded
1 ounce dried New Mexico chiles — rinsed and seeded
30 ounces canned tomatoes — crushed, with juices
1 small onion — cut in chunks
6 large garlic cloves — peeled
3 cups low sodium chicken broth
1 tablespoon dried oregano
2 1/2 cups chicken breast — cooked, shredded or cubed (and warmed just before serving)
2 cups Monterey jack cheese — grated, or Cotija cheese, crumbled
4 pieces bacon — cooked and crumbled
3/4 cup sour cream
1 1/2 cups avocado — diced
3/4 cup cilantro — chopped

NOTE: If you puree this soup mixture in a blender it will make it very smooth – I prefer a more chunky style, hence the food processor is better for this. If sodium is a concern, use low-sodium tomatoes. If you are sensitive to heat from chiles, use fewer of them and make sure to remove every single seed from inside each one. The New Mexican are the hotter ones. Ancho chiles are dried poblano peppers.
1. In a wide pan heat oil and sauté the tortilla strips until golden brown. Remove to paper towel to drain. Keep the oil in the pan.
2. Open the dried chiles and discard all the seeds. Cut the chiles into small chunks. Pour into a food processor and finely chop. You may need to scrape down the bowl one or more times. Add canned tomatoes, onions and garlic to the processor and coarsely chop. Add some of the broth if it’s too thick.
2. Then pour the mixture in the food processor into the pan, with the remaining broth and simmer over medium heat, adding oregano. Cook for about 10 minutes, stirring frequently. Can be made several hours ahead. Heat to a simmer when ready to serve. You may add more broth if you prefer a more brothy soup.
3. SERVING: Prepare all the additions (warmed chicken, cheese, bacon, avocado, sour cream and cilantro) and set out in a row. Serve the dry soup bowl to each person, ask them to add the condiments they want. Then take the bowl to the soup pot and using a measuring cup, pour about a cup of soup at the side so some of the chunky stuff floats.
Per Serving: 661 Calories; 48g Fat (64.1% calories from fat); 37g Protein; 23g Carbohydrate; 6g Dietary Fiber; 120mg Cholesterol; 787mg Sodium; 6g Total Sugars; 1mcg Vitamin D; 542mg Calcium; 3mg Iron; 849mg Potassium; 565mg Phosphorus.

Posted in Cookies, on August 16th, 2021.

Oh yum. Chocolate. Walnuts. Raisins. In a rich cookie. What’s there not to like?

A post from Carolyn. When I was a young-un, I read The Yearling, written by Marjorie Kinnan Rawlings. To this day I remember liking the book and I can’t tell you a thing about the story, other than it was set in Florida. But Rawlings’ name rolled off my tongue enough that I never forgot her name. Then I read her book, Cross Creek. Years went by and when I was visiting my first husband’s grandmother, I perused her cookbooks one day and noticed Cross Creek Cookery. My recollection is that I borrowed the book from her, and enjoyed reading the snippets of stories about her. And her recipes. Decades slipped by and I was reading a blog about Maida Heatter’s recipes (I do own two of her cookbooks) and up popped a recipe from Rawlings. I saved the recipe. Today was the day I finally got around to making them.

I don’t have the original recipe from Rawlings, but I have Heatter’s revised recipe, that contains no leavening (except eggs) and has the addition of some coffee. So the story goes. Heatter was driving across Florida, stopped at a gas station and inside, the owner served up a “brownie” that was (supposedly) Rawlings’ recipe. But the woman at the gas station was the one who added coffee. Maybe some one of my readers owns that Rawlings cookbook and can share the differences from there to here. Heatter thought they were more cookie than brownie, so they became such. Not sure if Rawlings’ original was called a brownie or a cookie.

Whatever they were called originally, the cookies are simple to make. The only slightly time consuming effort was to melt the unsweetened chocolate with the coffee. And cool it a bit before adding it to the butter-eggs mixture, then the eggs went in and flour; then the additions (walnuts, raisins [I used golden because that’s what I had on my pantry shelf] and chocolate chips). I used 3 cups of walnuts, not 4, which was in the original recipe. The batter is gooey – it’s not thin – but it’s certainly not moldable in your hands; far too wet for that, but using a spring-loaded cookie scoop they easily went onto cookie sheets and didn’t spread a bit. Mine baked for exactly 13 minutes and were done. Once cooled on a wire rack, they went into freezer bags and into the freezer for longer storage. I offered to take cookies to a reception following a memorial service for a dear friend’s husband, and she asked if her PEO sisters would bake cookies. Of course! When have I ever turned down the opportunity to bake cookies? . . . just as long as I get to keep just a few for myself!

What’s GOOD: just a lovely, fudgy, but cake-like cookie. Nice intense chocolate flavor. Like the chew with the addition of walnuts, raisins and chocolate chips. I’d definitely make them again.

What’s NOT: nothing that I can think of.

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Chocolate Cookies

Recipe By: Adapted from Marjorie Kinnan Rawlings by Maida Heatter
Serving Size: 60

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup espresso — or dissolve 4 tsp of instant coffee granules in water
4 ounces unsweetened chocolate — coarsely chopped
6 ounces unsalted butter
1 teaspoon vanilla extract
2 cups granulated sugar
4 large eggs
1 cup raisins — black or golden
3 cups walnuts — chopped coarsely
2 cups chocolate chips

1. Preheat the oven to 350°F and cover cookie sheets with parchment paper. Sift together the flour and salt and set aside.
2. Place unsweetened chocolate in a small saucepan with the espresso and melt over very, very low heat (definitely don’t allow it to burn), and stir until smooth. Remove from heat, stir and allow to cool for about 3-4 minutes.
3. In a mixing bowl, beat the butter until soft. Add the vanilla and then gradually add the sugar, beating until mixed. Add the chocolate mixture and mix well (it is okay if the mixture is still warm).
4. Add the eggs, one at a time, beating them in well. On low speed, add the flour mixture and beat just until mixed. Stir in the raisins, nuts and chocolate morsels.
5. Use a spring-loaded cookie scoop if possible, or use two spoons together to scoop and place on the parchment paper about 2 inches apart. Bake for 12-15 minutes, reversing the pans halfway through baking. The cookies are done when they barely spring back when pressed. Do not overbake. Transfer to a wire rack to cool.
Per Serving: 192 Calories; 12g Fat (57.1% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 106mg Sodium; 12g Total Sugars; trace Vitamin D; 26mg Calcium; 1mg Iron; 121mg Potassium; 72mg Phosphorus.

Posted in Uncategorized, on August 9th, 2021.

Isn’t that just the prettiest cocktail you’ve ever seen?

A post from Carolyn. For my birthday my granddaughter Taylor (the one who is living with me) gave me a bottle of lavender-colored gin. From the Empress Hotel in Victoria, BC. So, we began searching for some recipes to use it. As we perused many, they required simple syrup (which I could have made, but it wouldn’t have had time to cool down and we wanted these cocktails right then). Many suggested items we didn’t have on hand. So, as they say, ingenuity is the mother of invention. What I did have was a bottle of Crème de Violette – a gift daughter Sara gave me a couple of years ago after we had enjoyed an Aviation cocktail in Asheville, NC. We made a kind of a variation on the Aviation cocktail.

The Empress Gin is a gin, but with perhaps some other botanical flavors in it: In addition to the butterfly pea blossom and requisite juniper, the gin uses blended tea from Victoria’s own Fairmont Empress Hotel. Other botanicals used are grapefruit peel, coriander seed, rose petal, ginger root, and cinnamon bark.

Taylor and I began with a recipe, but because we veered off with more than one item, I guess this is my own invention of an Empress Gin Cocktail with Violette & Tonic. The recipe called for soda water, but I had Fever Tree tonic (that I really like – see picture) so I added that. I popped out to my kitchen garden and grabbed some fresh lavender and a sprig of rosemary and added those to the mix.

There at left – the short bottle is the Empress Gin, the tall one the Crème de Violette, and the short turquoise bottle is the Fever-Tree Mediterranean Tonic.

What’s GOOD: oh, so refreshing. Lovely flavors and gosh, isn’t the color just beautiful? I’m a sucker, I guess, for a lavender colored cocktail! Not too sweet, but it did have some sweetness from the liqueur. I’m looking forward to having another one. We’re having a family celebration (3 birthdays within a few days of one another) and I’ll offer to make these for anyone who wants one.

What’s NOT: well, you need the Crème de Violette (do get the Rothman & Winter brand – Sara had to mail order it). And you’ll need to buy the Empress Gin too. Search out the tonic.

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Empress Gin Cocktail with Crème de Violette and Tonic

Recipe By: My own invention, loosely based on an Aviation cocktail
Serving Size: 1

1 1/2 ounces Empress gin
1 ounce fresh lemon juice
1 ounce Crème de Violette liqueur
1 sprig fresh rosemary
1 sprig fresh lavender
2 ounces Fever-Tree Mediterranean Tonic water
ice cubes

1. Combine the gin, lemon juice and Crème de Violette, in a glass.
2. Add the sprig of rosemary and lavender. Then add ice.
3. Add a couple of ounces of tonic. Stir and serve immediately.

Posted in Desserts, easy, on August 2nd, 2021.

What is more beautiful than summer fruit topping a cake?

A post from Carolyn. This recipe has been hanging around in my to-try file for awhile. It came from Beth Hensperger from her book: Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More, I don’t own the book and can’t find a reference online to this recipe, but it’s a keeper. I think I must have borrowed the book from the library and entered it into my MasterCook program. Her recipe only contained peaches. I had nectarines, and I also had about a cup of blueberries that were on the over-ripe side, so decided to add those in also. The other change I made was to substitute 3/4 cup of artificial sugar (I use So Nourished brand Erythritol Sweetener Granular – 1:1 Sugar Substitute, Keto – 0 Calorie, 0 Net Carb, Non-GMO). And then I rounded out the quantity with 1/4 cup of real sugar. Otherwise, I used her recipe. You know, of course, that baking is all about chemistry. You don’t want to adjust measurements of dry ingredients or wet ingredients, or you’ll throw off the chemistry of it all. I used less nectarines (or you can use peaches) but then added in the cup of blueberries, so it all works out.

Beth’s recipe had you halve the peaches (after peeling and removing the pit) and simply lay them on the top of the batter. I cut the nectarines into wedges instead (peel on) and sprinkled the blueberries all over the top too (first). Some of the batter baked up beside the fruit. Makes for a very pretty dessert. There at right is the photo of the raw batter with the fruit on top. I didn’t mind the peel on the fruit (isn’t it good for us?) and I thought it looked more beautiful that way. I love the color contrast of the blueberries nestled in amongst the nectarine slices.

See, I couldn’t decide which photo was better – the cake whole at the top, of this photo below of the slice of torte.

The dry ingredients include almond flour – her cookbook was published before the recent craze for all things non-wheat flour, so instead of grinding up raw almonds, I simply used almond flour from my big bag of Costco’s blanched almond flour that I keep in my freezer. There’s nothing low calorie about this cake – it has a cup of butter in it and 4 eggs as well. I served 3 pieces the evening I made this. The recipe said it’s best eaten the day it’s made, but I can say that the next day (left out at room temp, covered) it seemed fine. But for me, baked goods don’t like hanging around very long before they begin to stale, hence I froze the remains. I served the cake with some vanilla ice cream.

What’s GOOD: everything about this cake was good – very tender, tasty. Loved the almond flavoring and with peaches or nectarines in season, so delicious. It probably could be frozen whole – but the top of the batter is kind of wet (from the juice of the fruit). If you do freeze, reheat it briefly. Freeze what you haven’t eaten after 2 days.

What’s NOT: nothing at all, really. Pretty easy cake/torte to make. I’d definitely make it again.

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Peach or Nectarine Almond Torte with Blueberries

Recipe By: adapted from Beth Hensperger, The Best Quick Breads
Serving Size: 8-10

3 large peaches — about 1 pound OR use a 29-ounce can of peaches, drained, patted dry
1 cup blueberries — fresh
1 1/2 cups all-purpose flour
1 1/3 cups almond flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup unsalted butter — room temp
1 cup sugar — (or substitute artificial sugar or part or all)
4 large eggs
1/2 teaspoon almond extract

1. If using fresh peaches, fill a deep, medium saucepan with water and bring to a boil. Add peaches and blanch them for 10-15 seconds. Remove with a slotted spoon and cool under running water. Place on a cutting board, slip off the skins, cut peaches in half and pit them. Drain on paper towels. If peaches are very tart, sprinkle them with some sugar and set aside at room temp. If using nectarines, peeling is not necessary.
2. Preheat oven to 350°. Grease and flour a 9-inch springform pan and set aside. Combine flour, almond flour, baking powder and cinnamon in a mixing bowl.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add almond extract. Gradually add the dry ingredients and beat well until fluffy, smooth and quite thick batter is formed. There should be no lumps or dry spots. Spread batter evenly into prepared pan. Cover surface evenly with blueberries, then add nectarine slices in a spoke pattern or place peach halves over the batter, with flat sides down.
4. Bake in center of oven until cake begins to pull away from the sides of the pan, the center springs back when gently touched, and a cake tester inserting into the center comes out clean, about 55-60 minutes. Let the cake stand for 10 minutes before removing the springform ring. Serve warm or at room temp, cut into wedges. This cake is best eaten the day it is made. It will keep for a day, covered, at room temp. After that, freeze. When defrosted, warm cake in a 200°F oven for about 10-12 minutes.
Per Serving (based on 8 servings): 547 Calories; 34g Fat (53.9% calories from fat); 10g Protein; 55g Carbohydrate; 4g Dietary Fiber; 154mg Cholesterol; 108mg Sodium; 32g Total Sugars; 1mcg Vitamin D; 138mg Calcium; 2mg Iron; 306mg Potassium; 257mg Phosphorus.

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