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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 Salads, on January 26th, 2015.

spinach_mache_plums_pears_salad

It’s been about a month ago that my friend Cherrie and I went to a cooking class at someone’s home, and Tarla Fallgatter prepared a whole bunch of appetizers and a dessert. This was the salad, and it’s a stunner. The addition of fruit to a green salad is finally coming into its own, and this one’s a really delicious rendition. Because Tarla had some cooked quinoa on hand, she tossed that into the salad as well, although that isn’t in the recipe. She also added a little bit of poached chicken to each serving, so it can be made into a complete meal.

Although there aren’t exactly a lot of ingredients in this salad, it does take a bit of preparation. The vinaigrette comes together quite easily (rice vinegar and raspberry vinegar in combo with olive oil and honey mustard) and could be made in advance, for sure. I’d recommend you do the prep of the salad next – this does have Belgian endive, and instead of whole leaves or chopped, they’re cut into lengthwise slivers. If you can find mache, do use it – if not, use a spring greens mixture and the baby spinach (do not use regular – large – spinach leaves). Try to find ricotta salata (it’s a specialized kind of medium-hard ricotta cheese, grate-able) or substitute Feta. Trader Joe’s sells the marcona almonds that are all ready to toss in this, since they’ve been baked with salt and rosemary.

Next would be finding fresh, ripe plums. The Asian pear is usually available year ‘round. The recipe calls for dark red grapes – if you’re lucky you might find large grapes that are seedless. If not, you’ll want to cut them in half and remove the seeds – do cut the grapes in half anyway – easier to eat. This may take a little bit of time.

The last thing you’ll do is slice the fresh fruits, then dress the salad and try to artfully arrange the fruits. You can serve this on a large platter, or on individual plates. It’s a beautiful plate either way.

What’s GOOD: the vinaigrette is really good – a bit of sweet from the raspberry vinegar and sweet from the honey mustard, but certainly counterbalanced by the rice vinegar (not the sweeter seasoned rice vinegar). The fruit is what made it for me – it was a lovely combination of them, alongside the marcona almonds and the crumbly, salty, ricotta salata cheese.

What’s NOT: only the prep time – the fruit does take some effort – especially if you must halve and de-seed the grapes. But don’t eliminate the grapes as they add a really nice balance of texture and taste.

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

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Green Salad with Plums, Asian Pear and Grapes

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 6

SALAD:
4 cups baby spinach — or arugula
2 cups mâche — or spring mix
3 whole Belgian endive — thinly sliced lengthwise
3 whole plums — seeded, thinly sliced
1 whole Asian pear — peeled, cored, thinly sliced
1/2 cup red grapes — use dark red, if available, halved, seeded
1/2 cup marcona almonds — with rosemary flavoring if possible
1/2 cup ricotta salata — or Feta
VINAIGRETTE:
2 tablespoons rice wine vinegar — NOT seasoned rice wine vinegar
2 tablespoons raspberry vinegar
2 teaspoons honey mustard
6 tablespoons olive oil — (not necessary to use EVOO)
Freshly ground salt and pepper to taste

Notes: if you have a little bit of quinoa, or brown rice, or wild rice, it can be added to this salad to make it a bit more substantial. You might need more dressing, however. You can also add some cooked chicken and make this a meal.
1. Combine the vinaigrette ingredients in a jar and shake well. Set aside. Can be made the day ahead.
2. Prepare all the fruit and drizzle a bit of the dressing on the fruit and allow to sit for 15-20 minutes.
3. In a large salad bowl toss the spinach, mâche and Belgian endives together with the vinaigrette. Add the fruit, marcona almonds and cheese. Pour out onto a large platter or on individual plates, arranging some of the fruit on top. Serve immediately.
Per Serving: 310 Calories; 25g Fat (76.4% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 327mg Sodium.

Posted in Veggies/sides, on January 22nd, 2015.

brussels_sprouts_bacon_walnuts

Oh, how I love Brussels sprouts. I just don’t understand why some people don’t like them. My mother wasn’t very inventive with them (maybe back in the 50s when I was growing up nobody was very inventive with them) as she just boiled them in water and maybe added butter. But I like them even that way, though I sauté them rather than leech out all the nutrients by boiling them in water. But nowadays, there are so many more ways to make them interesting.

Often I just make halved Brussels sprouts sautéed cut-side down in a bit of oil and butter, in a pan and probably my favorite method is just to add a little drizzle of maple syrup during the last 10 seconds in the pan. I don’t even need the bacon, or prosciutto, or ham, or other goodies people often add.

My blog already has a bunch of Brussels sprouts recipes, but they’re enough of a favorite of mine I’m happy to add yet one more. This one is SO simple – bacon and walnuts (oh, and salt and pepper). That’s it. You do have to roast this in the oven, so yes, you do dirty-up two pans – one for the bacon and walnuts, and then a big baking sheet (lined with parchment – makes for easy clean-up) for the roasting part of it. This recipe is yet another from that marathon cooking class I went to with Phillis Carey and Diane Phillips. This is Phillis’s recipe. I eat my share of veggies, and I’m not a vegetarian, but I think I could eat an entire plate of this. The only fat in it is the bacon – and you do use the bacon grease (instead of oil) to lubricate the Brussels sprouts before roasting them. Altogether delicious.

What’s GOOD: this recipe isn’t going to send you over the moon – some of my other Brussels sprouts recipe on my blog may be more exciting, but this one was really good. Worth making as a variation. And all things considered, you could limit how much bacon you put in it and it would be fairly healthy. If you did that, you’d likely need a bit of oil to help with the roasting.

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

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

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Roasted Brussels Sprouts with Bacon and Walnuts

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 8

1 1/2 pounds Brussels sprouts
4 slices thick-sliced bacon — apple wood flavored, if possible
3/4 cup walnuts — leave in full halves, not chopped
Salt and freshly ground black pepper to taste

1. Preheat oven to 400°F. Trim off stem end and any loose or damaged leaves from the Brussels sprouts. Cut each one in half lengthwise and place in a bowl.
2. Cut the bacon in half, lengthwise and then across into 1/2 inch pieces. Cook the bacon in a large nonstick skillet over medium heat for 5 minutes. Add walnuts and continue cooking until bacon is fairly crispy and nuts are toasted, another 5 minutes. Using a slotted spoon, remove bacon and walnuts to a bowl, leaving behind all the bacon fat.
3. Pour the bacon fat over the Brussels sprouts (in lieu of using olive oil, or you can substitute if you’d prefer, but it won’t have the same flavor!). Toss well, then add salt and pepper to taste. Turn Brussels sprouts out onto a large parchment-lined baking sheet and add the bacon and walnuts (the sprouts do not want to be crowded or they won’t roast, they’ll steam instead) and roast in the oven for 15 minutes. Stir briefly and continue roasting for an additional 5-10 minutes or until browned and tender. Season with additional salt and pepper if desired. Serve immediately.
Per Serving: 141 Calories; 10g Fat (58.8% calories from fat); 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 120mg Sodium.

Posted in Veggies/sides, on January 18th, 2015.

butternut squash and caramelized onion gratin

Looks rich, right? Yes, it is. There is cream in it, and those fabulous caramelized onions on top. Oh my yes, this one is downright fabulous. Serving it with a simple grilled protein (chicken, pork chop, steak) would make this not such a guilty pleasure. Make it you must, though.

It was over a month ago I went to the cooking class in San Diego where Phillis Carey made this dish. And there were mmmm’s all around the room as we devoured our rather small portions. The caramelized onions on top gave it some crunch, and the butternut squash itself was unctuous. I’m thinking about making this soon, in a much smaller quantity just because it was so delicious.

All the ingredients in this dish are relatively ordinary (squash obviously, onions, cream, fresh thyme, a bay leaf, a tiny bit of grated fresh nutmeg, butter, garlic and Parmesan cheese). So if you’ve got the squash on hand, and if you keep heavy cream and milk or half and half on hand as well, you likely have everything else in your pantry to make this without a trip to the grocery store. Make it super-simple and buy the already cut butternut squash if you can find it. You’ll end up with smaller pieces (because the cubes will need to be sliced) but in the finished dish, I doubt that would make any difference.

The squash, once prepped and sliced is gently simmered in the cream and milk (or half and half) until the squash is tender (about 30 minutes) and nearly all the dairy has been absorbed. Meanwhile you caramelize the onion – that does take awhile. Phillis said 8 minutes, but I doubt I’ve ever caramelized an onion in that short a time. Be careful and don’t burn it! The squash is put into a buttered casserole, the onions go on top then the grated Parm. It can be made the day ahead up to this point and baked a bit longer (instructions are in the recipe below). Altogether wonderful.

What’s GOOD: every morsel is delicious. The texture (the soft squash and the crispy onions and cheese) is wonderful in the mouth. And yes, it is rich, so you won’t want a huge portion.

What’s NOT: if you’re counting fat grams, don’t make this. Enough said.

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Butternut Squash and Caramelized Onion Gratin

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 6

2 tablespoons unsalted butter — to butter the casserole dish and add to top
SQUASH:
2 pounds butternut squash — peeled and seeded
1 1/2 cups heavy cream
1/2 cup whole milk — or half and half
2 whole bay leaves
1/2 tablespoon fresh thyme — chopped
1 pinch freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
ONIONS:
2 tablespoons unsalted butter
1 medium yellow onion — halved, thinly sliced
2 teaspoons garlic — minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
TOPPING:
1/3 cup Parmigiano-Reggiano cheese — freshly grated

1. SQUASH: Slice squash into 1/2 inch thick slices. In a very large heavy saucepan combine squash, heavy cream, half and half or milk, thyme and nutmeg. Bring to a simmer over medium heat. Add salt and pepper. simmer, stirring occasionally, until squash is JUST tender and most of the liquid has been absorbed. This will take about 30 minutes.
2. ONION: In a skillet cook onion slices in butter until they’re golden brown, about 8 minutes or so (don’t burn the onion). Add garlic and cook until fragrant, about 1 minute. Add remaining salt and pepper to the mixture.
3. CASSEROLE: Preheat oven to 425°F. Butter a 2-quart casserole dish with about a T. of butter. Place squash and any remaining liquid on bottom of the casserole and cover with onions. Sprinkle Parmigiano-Reggiano cheese over the top and dot with remaining butter. Bake about 15 minutes, or until heated through and bubbly, and cheese is lightly browned. MAKE AHEAD: This can be assembled the day before, but it will need to bake, covered at 350°F for about 25 minutes, then uncover and bake until lightly browned, another 10-15 minutes.
Per Serving: 372 Calories; 32g Fat (74.0% calories from fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 744mg Sodium.

Posted in Pork, on January 14th, 2015.

 

pork_tenderloin_pears_brandy

Not a very good photo, but it was really delicious. Pears are a natural pairing with pork – kind of like apples are also. This is quite easy to make, even though it may look more complicated.

This recipe, made with 3 pork tenderloins, will serve 6-9 people, but if you have one big tenderloin, it will likely serve 3 people. You never know when you buy those packs of pork tenderloins what size they’ll really be once you open it up.

The pears are caramelized in butter and sugar. Easy. The pork is browned over high heat, then the brandy is added and ignited (remember to turn off the fan over your stovetop before doing this). Then it’s roasted in the oven for 20-25 minutes and allowed to rest for awhile.

Lastly, you finish the sauce by melting butter and adding shallots. Then some pear nectar is added along with some fresh thyme. THEN, you add the cream (a lot – this isn’t a healthy dinner) and simmer it a bit to reduce it down. The pears are added back in to reheat them, then you plate it all, or serve on a platter with a bit of sauce drizzled on it, but a pitcher of the sauce served around the table. The recipe came from a cooking class with Phillis Carey.

What’s GOOD: the caramelized pears make this dish, although the ignited brandy also adds a lot of flavor as well. Altogether delicious.

What’s NOT: nothing really, although there are a few steps to making this. Not low calorie, for sure!

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Files: MasterCook 5+ or MasterCook 14 (click on link to open recipe in MC)

 

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Pork Tenderloin with Caramelized Pears and Pear Brandy Sauce

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 8

PEARS:
3 tablespoons unsalted butter
4 whole Anjou pears — or Comice, peeled, halved, cored, cut into 6-8 wedges per pear
2 teaspoons sugar
PORK:
3 pounds pork tenderloin — about 3
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Sprigs of fresh thyme for garnish
1/3 cup brandy
SAUCE:
1 tablespoon unsalted butter
1/2 cup shallots — minced
1/2 cup pear nectar
2 teaspoons fresh thyme — minced
1 1/2 cups heavy cream — (may use half cream/half chicken broth)

1. PEARS: Melt butter in large nonstick skillet over medium-high heat. Add pears in a single layer, sprinkle with sugar and saute until pears are tender and deep golden brown, about 8 minutes, turning over carefully to caramelize both sides. (Since the pork is pale, the sauce is white, it’s important to get some golden brown on the pears!)
2. PORK: Trim pork tenderloin of all fat and silverskin. Preheat oven to 400F. Melt butter in large, heavy skillet (with a long handle) over high heat. Season with salt and pepper. Brown pork on all sides, about 8 minutes total. Add brandy, turn off heat and ignite with a long match or lighter. Shake pan continuously until the flames extinguish. Do NOT have your kitchen exhaust fan on when you do this.
3. Set this skillet aside and transfer the pork to a parchment-lined baking sheet and roast for 20-25 minutes or until the internal temperature reaches 150°F. Remove from oven and allow to rest for about 8 minutes before slicing on a diagonal (across the grain) into 1/2 inch thick slices. (If you happen to be baking something else at a lower oven temp, the pork can roast anywhere between 350°-425°F, just watch the time and still bake only until it reaches 150°F in the center. Use a meat thermometer.)
4. SAUCE: Melt butter in the skillet used to brown the pork. Add shallots, saute 2 minutes. Add pear nectar and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add cream and boil down until thickened to a sauce consistency, about 5 minutes or so. Season with salt and pepper to taste. Garnish with fresh thyme sprigs.
Per Serving: 478 Calories; 31g Fat (61.6% calories from fat); 37g Protein; 6g Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 105mg Sodium.

Posted in Salads, on January 11th, 2015.

persimmon_orange_salad

See that little piece of persimmon hiding behind the orange? How fun this salad was – greens, but with a dressing made with persimmon as well. I’d have never thought to make a dressing using the persimmon pulp in it. But oh, was it ever good.

If you’re lucky enough to have a persimmon tree, perhaps this is a recipe you’ve not made before. This is persimmon season, so do pick up 3 Fuyu persimmons, The Fuyu is the Asian, firm fleshed type, the one you can even eat the skin. The other type, Hachiya has ultra-soft flesh (or at least you should ripen it until it is that way) and the skin is bitter, gag-worthy. My parents had a Hachiya tree in our backyard as I was growing up. It didn’t produce all that much fruit, but we never did cut it down because of that. My mom preferred to make persimmon pudding (not my fav) and persimmon cookies (ultra-soft and also not a fav of mine) or persimmon bread (that was okay). Or, we just ate them out of hand or on a cottage cheese salad.

Some of you, reading that, probably gag just because of the cottage cheese – I don’t know how long ago cottage cheese was mass produced, but my mom liked to make a quick salad with some canned fruit on top, a ring of pineapple, for instance, and that was a whole lot easier than cutting up greens and veggies for a green salad. Not something I ever – ever – make today. My DH disliked cottage cheese – he remembers many a salad made when he was growing up, same thing, a mound with a piece or two of canned fruit on top. He simply wouldn’t eat cottage cheese in any way, shape or form. I might have been able to hide it in a jello salad, but I rarely made those for him anyway, even with sugar-free jello!

Anyway, the dressing is made in a food processor or blender, has the usual ingredients but with added pine nuts, orange zest, some orange juice, and then it’s got one persimmon mixed in it. It’s kind of thick. It will keep for 3 days. If you’re not sure about this, make a half a recipe of the dressing.

The salad part has the yield from a whole pomegranate, arugula, Romaine, green onions and sliced oranges, as you can see from the photo. If you aren’t a fan of persimmons, you could use mango instead.

What’s GOOD: everything about this was good, but you can’t quite figure out the dressing (a good thing). It’s not cloyingly sweet. Trust me. I liked this a LOT. On my cooking class sheet (this was made by Phillis Carey) I wrote “fab.” That’s my highest rating.

What’s NOT: maybe the prep of the persimmon (peeling it – not hard, just a bit tedious) and prepping the orange. The dressing takes a bit of time, but hey, you’ll be glad you made it when you taste it.

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Persimmon, Orange and Pomegranate Salad with Arugula and Romaine

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 6

SALAD:
1 whole pomegranate
2 large Fuyu persimmons — ripe
2 cups arugula
4 cups Romaine lettuce
6 tablespoons green onions — thinly sliced
4 medium blood oranges — or navel oranges, peeled and thinly sliced
PINE-NUT VINAIGRETTE:
1 large Fuyu persimmon — ripe
1/3 cup extra-virgin olive oil
1/4 cup white wine vinegar
3 tablespoons pine nuts — toasted
1 1/2 teaspoons orange zest
2 tablespoons orange juice — blood orange or regular
1 tablespoon honey
3 tablespoons shallots — cut up
1/2 teaspoon Dijon-style mustard
1 dash ground cinnamon — or ground allspice
1 dash freshly ground black pepper

1. Cut pomegranate in half cross-ways. Holding a pomegranate half in your hand over a small bowl, cut side next to your palm, and using a heavy mallet or pounder, rap the outside of the hard skin. Seeds will fall out into your hand and into the bowl. Continue rapping the outside until most have fallen out. Turn it over and break apart to remove the last of the seeds. Repeat for other half. Set aside.
2. Halve each persimmon; remove and discard core. Cut into 1/4- to 1/2-inch-thick slices.
3. In a large bowl, combine arugula, Romaine and green onions. Drizzle 1/2 cup of the vinaigrette over salad; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.
4. VINAIGRETTE: Cut persimmon in half; remove and discard core. Scoop out pulp (should have about 1/3 cup), discard skin. Place pulp in a blender or food processor. Cover and blend or process until smooth.
5. Add extra-virgin olive oil, vinegar, toasted pine nuts, finely shredded blood orange or orange zest, blood orange or orange juice, honey, shallot, Dijon-style mustard, cinnamon, and black pepper.
6. Cover and blend or process until smooth. Makes about 1-1/4 cups – you’ll use a bit over 1/2 cup for a 6-serving salad.
Per Serving (not accurate as you use about 1/3 of the dressing): 276 Calories; 14g Fat (44.3% calories from fat); 4g Protein; 37g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 14mg Sodium.

Posted in Restaurants, on January 9th, 2015.

choc_almond_croissant

Looking at that you might not know what “heaven in a bun” is contained inside. I mean to tell you, this croissant is something that’s beyond ethereal and as good, if not better, than any croissant I’ve ever eaten. It’s not a regular savory croissant, obviously, but a sweet one, and worth every single calorie!

If you don’t live in Orange County, CA, you might want to pass on by this post. You’re going to miss out – sorry. But if you DO live here, then you must, you simply MUST, go to Rendez Vous, right on PCH, in Corona del Mar. It’s worthy of a side trip. Worthy of an adventure if you live within 50 miles or so.

almond_latteLearning about the place was easy after I was given a sample of this marvel of pastry. I was having dinner with some of my extended family (they live near this place) and I ate a bite. Then another. And yet another. Then I was sent home with half a one. A few weeks later I was having dinner with them again, and there were more tastes of this for dessert. I determined, right then and there, that I needed to visit the bakery/café all on my own. So I asked my friend Cherrie to meet me – she’s always game for a new adventure. We went in the early morning – about 9:30. I ordered one of the croissants for each of us – intending that I’d eat half and take the other half home. In fact, I recommended to Cherrie that she do the same. Can you guess? We both ate the whole thing. We just couldn’t seem to help ourselves. They do have regular croissants, and I think they have almond croissants too, but this one, the one with chocolate AND almonds (in a kind of almond cream) is the one to order.

croissant_definedAlong with it I wanted some coffee. I went up to the counter (picture below) and asked which coffee drink I should order. Without hesitation, the guy said “the almond latte.” Okay, fine with me. Oh my gosh! See the photo at right? It was an almond flavored latte, AND it had that mound of almond-flavored chantilly cream on top. I shudder to think of the calories. I drank it all. It was absolutely divine.

The café (it’s small) has bread (Cherrie and I also bought a baguette they kindly cut in half for us), savory and sweet crepes, sandwiches, and desserts. I haven’t tried any of those yet, but I’ll be going back to try some.

I heard that they make a Buche de Noel log, and my extended family had one from there for Christmas Day dinner (I was in San Diego that day) and they gave it 4 stars. Or 10 stars. A blue ribbon event anyway. I don’t even remember all the other things in their chilled case or on the extensive menu up top, but they have lots of variety, that’s for sure. My only advice – if you want this pastry, go early in the day because whatever they make that day, that’s it. There was only one of those croissants left after my friend Cherrie and I ordered ours.

rendez_vous_counter

The café does not have a website. It’s owned by a French couple from Provence. Don’t be confused by a restaurant called Rendezvous in Newport Beach – they’re different. Or with the Le Rendez-Vous in Oceanside. This is the bakery/café across and just down the street (and across PCH) from Five Crowns, and a door or two away from Vin Goat, the sublime cheese shop. Parking can sometimes be a problem – check the back or go onto the nearby side streets. It’s well worth the effort.

Rendez Vous Café & Bakery

3330 East Coast Highway (also known as PCH, Pacific Coast Highway)

Corona Del Mar, CA 92625 (just south of Newport Beach if you don’t know the area)

(949) 791-8730

Posted in Chicken, on January 7th, 2015.

chicken breasts with an asian lemon sauce

What makes this Pacific Rim? The little tiny jot of soy in the lemon sauce. There are 3 steps to this (the sauce, the marinade and cooking the chicken).

My cousin Gary was visiting over the last 2 weeks of December, and I tried to do a little bit more dinner-cooking than I had been. And after having many very elegant and fancy meals over the holidays, I offered to fix some chicken. I looked through Phillis Carey’s cookbook, Fast & Fabulous Chicken Breasts, and found this recipe I’d not made before. The chicken is marinated in a simple mixture of oil, lemon juice, zest, ginger and garlic. If you want to make this up a bit ahead, you can – maybe 2-3 hours. Longer than that and the lemon juice will start to “cook” the chicken through the acid chemistry.

While the chicken marinated I quickly mixed up the sauce – very easy – chicken broth, lemon juice, zest, sugar, the tiny bit of soy sauce in this dish and cornstarch. It took 3-4 minutes to make and then I just left it sitting in the pan on the back of the stove until I was ready to plate this. Meanwhile, Gary and I made mashed potatoes, and I also made some fresh veggies – sugar snap peas and mushrooms sautéed in a bit of oil and butter, salt and pepper. Gary had never had cooked sugar snaps before – he liked them a lot.

When everything was coming together, I put the chicken breasts into a nonstick pan heated to medium-high (Phillis’ original recipe called for grilling the chicken, but it was gosh-darned cold outside, so I just did them in a pan) and quickly browned them on both sides (in the marinade), then turned down the heat and simmered them until they were just done to perfection (at 155°F)  using my Thermapen to measure the temp. I heated the plates, and oh, were they hot! But that kept the chicken and mashed potatoes warmer than they’d been on a cold plate. The sauce was reheated gently (and I ended up adding just a tiny bit of extra water because it was a bit too thick for me) and poured on top, then it was garnished with cilantro. In the recipe below I’ve doubled the sauce recipe because with the size of standard chicken breasts these days (big, from Costco) there definitely wasn’t enough sauce. If you use smaller chicken breasts, you can reduce the sauce proportion.

What’s GOOD: it was a healthy entrée; it was easy – relatively – although to some people if you have to make a marinade and a sauce, that constitutes difficult. I did have some help – Gary peeled potatoes and cleaned sugar snaps while I did the rest. I think this will be a good re-heat-able dinner – with the sauce kept separate. I’ll only need to microwave the chicken breasts and reheat the sauce.

What’s NOT: only that there are a few steps to making this.

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

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Chicken Breasts with Asian Lemon Sauce

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 4

4 pieces boneless skinless chicken breast halves
Salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 tablespoon cilantro — chopped
1 tablespoon fresh ginger — minced
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch red pepper flakes
LEMON SAUCE:
1 cup low sodium chicken broth
1 cup fresh lemon juice
4 teaspoons lemon zest
12 tablespoons sugar
2 tablespoons low sodium soy sauce
4 tablespoons cornstarch
1/2 teaspoon salt — (optional)
4 tablespoons cilantro — minced (garnish)

1. Trim chicken and pound to an even 1/2-inch thickness. Place chicken in a flat baking dish (or in a ziploc plastic bag). Stir together the oil, cilantro, ginger, garlic, lemon juice, zest and red pepper flakes. pour over the chicken, turning to coat. Let stand at room temperature for 30 minutes, or cover and refrigerate for 2-3 hours (no more or it will start to “cook” the chicken).
2. SAUCE: Whisk all ingredients together in a small saucepan, making sure there are no lumps. Bring to a boil over medium heat, whisking constantly, until thickened. Set aside until ready to serve. If it cooks very long it will get too thick, so thin with a tablespoon or so of water to reach a pourable consistency. Reheat over gentle heat until bubbling.
3. Remove chicken from marinade and grill or pan saute for 3-5 minutes per side or until cooked through. Chicken breasts should be cooked to 155°F. Place chicken on heated plates (or a platter) and spoon on the sauce. Sprinkle with cilantro to garnish.
Per Serving: 439 Calories; 12g Fat (23.8% calories from fat); 31g Protein; 54g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 780mg Sodium.

Posted in Cookbooks, on January 6th, 2015.

cookbook shelves 3

This isn’t a new photo. You’ve probably seen it more than once over the years, if you’ve been reading my blog since way-back-when. My cookbook shelves look much like that now, except that there are some stacks of recipes and a few narrower cookbooks placed horizontal on top of the stacks. I can’t seem to stop buying cookbooks.

This year I even told my friend Cherrie and my friend Linda – “don’t buy me any cookbooks this year.” It was said in a New Years’ Resolution kind of voice – “I really need to be done with buying more cookbooks.”

Have I been successful with that promise? No. When Ina Garten’s new cookbook appeared at Costco I promptly threw it in with the paper towels, breakfast sausage, boxes of Ziploc plastic bags and a nice big piece of salmon.

Have I cooked from it yet? No. But I wanted it. And Cherrie told me a few weeks later that she’d already bought it for me for Christmas, but she gave it to someone else.

So therefore, I was ever-so pleased to see that there are other people out there who have the kind of gift or curse (whichever your opinion) of collecting cookbooks. I read about Georgeanne Brennan at Eat Your Books, and when I read the blurb, I clicked through to the Sacramento Bee’s article she wrote – about her lifetime of cookbook collecting. She’s never given away or donated a single book in her collection. Ever! In this instance, she was visiting friends in Napa Valley, their home nestled into the vineyards. Oh my mind’s eye could just see it. Can’t you? They had a small barn and it had become the cookbook library. Georgeanne said about her vision:

I’d be thinking white-washed wood plank floors, Persian rugs, floor to ceiling shelves, maybe a book-ladder like the ones that always seem to be in Merchant Ivory films, comfy wingback chairs, plus pools of light cast by old-fashioned standing lamps. I was mentally snuggling down to long hours of reading in a private place . .  .

That quote just grabbed my imagination. But then, I don’t live in Napa Valley. Among the vineyards. I don’t have a barn. I do have an 8×10 Turkish carpet that my DH and I purchased on our trip in 1997. It resides in our front entryway. But that’s about all I have to complete the picture. And, in fact, the barn didn’t turn out to fit her imaginary cookbook description at all. But, it got me to thinking, and wishing I had such a place. I’ve always wanted a home where there was a small reading nook near the kitchen. I’ve seen photos of such homes in magazines. Usually there is a small sofa, or possibly 2 chairs (for sure, wingbacks), and a table, even a coffee table, because when I’m researching a recipe, I need SPACE to spread out several cookbooks. There could be a very small fireplace in there too. And the seating has to be super comfortable, maybe something like chintz. Soft, cuddly where I could nestle in. I have a beautiful kitchen, with a nearby 6-shelf bookcase (above) that houses 3/4 of my collection, and it’s about 15 feet away from the kitchen. There is a window seat nearby – but not an honest-to-goodness kind that allows for leaning against – it’s just for perching and bringing in lots of light. So, there’s no good place to sit next to it, unfortunately. Ah well, in my next life maybe . . .

So I went online to look . . . there’s a photo of one at left. No chairs, soft and pillowy. Alas, no fireplace, either. Found this image at Kalynor.

Then there was another I found at right. That looks a bit more like what I had in mind. But it’s missing the table, and the fireplace. That one doesn’t look like it’s in or near a kitchen, either. Nor does it have reading lamps providing pools of light. But the idea works.

As I said, in my next life . . .

Posted in Brunch, on January 3rd, 2015.

mascarpone_pear_french_toast

My photo isn’t very indicative of the deliciousness of this dish – sorry about that.  The pears are sensational. Is this rich? Yup! Worth it? Yup! The mixture is kind of drippy with the sauce, hence it was served in a bowl.

Diane Phillips, in the cooking class, used red pears for this brunch dish, her favorite type. You do have to use ripe pears – using mediocre or under-developed pears would just make this ho-hum. I don’t know if Trader Joe’s in your area offered Harry & David pears last month, but they did in my neck of the woods. Delish. They’d be wonderful in this. But they weren’t red pears. Diane called this “roasted” in both the French toast part and the sauce part. I kind of think that’s a misnomer. To me, “roasted” means oven-roasted. More likely this should be called sautéed  pears, not roasted ones. But oh well, it’s just a brunch dish, so we’ll go with both.

First you prepare a cinnamon butter (butter, sugar and cinnamon) and set that aside. Then you create the egg and milk mixture (which contains pear nectar) and the bread is dipped into it and put into a 9×13 baking dish. Another mixture is made composed of mascarpone, more pear nectar and sugar – that gets spread over the top of the French toast. Another layer of bread, then it’s spread with the soft cinnamon butter. You refrigerate it at that point – overnight if possible, remove to bring to room temp, then bake until it’s golden brown and bubbling.

In between time, you make the pear sauce – butter, brown sugar, chopped pears, some Amaretto (or almond extract) and spices. When the French toast is served,  you cut it into squares and pour some of the pear sauce on top – hence the bowl for serving – you may choose to serve on a plate, but some of that pear sauce is going to gravitate to the low spot on your plate. Just so you know . . .

What’s GOOD: absolutely the pear aspect of this. You don’t taste the mascarpone – it doesn’t have a whole lot of flavor in and of itself, but you sure do notice the winter spices and the pears are just lovely. Tasty. Scrumptious. Comfort food at its best. And it can be made 3 days ahead and baked at the last minute. So plan ahead if possible.

What’s NOT: really nothing, other than there is some level of preparation to this. It’s not like dipping bread in egg and milk, frying it and serving with maple syrup. This is more complicated in every aspect. Of course, I say it’s worth it. This isn’t a throw-together kind of dish.

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Mascarpone & Pear Stuffed French Toast with Pear Sauce

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 10

CINNAMON BUTTER:
12 tablespoons unsalted butter — softened
3 tablespoons sugar
1/2 teaspoon ground cinnamon
FRENCH TOAST:
8 tablespoons cinnamon butter (above)
8 large eggs
1 1/2 cups heavy cream
1/2 cup pear nectar
1/8 teaspoon freshly ground nutmeg
1 pound white bread — like Pepperidge Farms, or Hawaiian sweet bread (sliced)
2 cups mascarpone cheese
1/4 cup pear nectar
1/4 cup brown sugar — packed
SPICED PEAR SAUCE:
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 pinch ground cloves
2/3 cup brown sugar — firmly packed
6 large red pears — peeled, cored, coarsely chopped
1/4 cup Amaretto — or 1 teaspoon almond extract

1. BUTTER: Cream mixture together and refrigerate up to a week ahead.
2. FRENCH TOAST: Melt cinnamon butter and brush the inside of a 9×13 baking dish with some of it.
3. In a shallow mixing bowl beat together the eggs, cream, pear nectar and nutmeg. Dip 6 slices of the bread into the egg mixture and lay slices into the dish, wedging the pieces to fit, or tearing some. If your baking dish is smaller, you may only get 4 slices in the dish. (You can make 3 or even 4 layers if need be, but divide up the mascarpone mixture; start and end with bread slices.)
4. In another bowl cream together the mascarpone, pear nectar and sugar. Spread this mixture over the egg battered bread in the pan.
5. Dip the remaining slices into the egg batter and place over the mascarpone in the dish. Pour any remaining batter (if it will fit) into the dish. Refrigerate, covered for at least 4 hours.
6. DO AHEAD: Cover the French toast and refrigerate for up to 3 days (yes, really).
7. Preheat oven to 350°F. Remove the baking dish from the refrigerator at least 45 minutes before baking. Bake the dish until golden brown and bubbling, about 30-45 minutes. Remove from the oven, allow to rest for 10 minutes before cutting into squares and serving with pear sauce and remaining cinnamon butter.
8. PEAR SAUCE: In a large skillet melt the butter, then add cinnamon, nutmeg, cloves, ginger and sugar, stirring until sugar melts. Add the pears and cook for 20 minutes, until the liquid in the pan evaporates and the pears are soft. Add the Amaretto or extract and cook another 15 minutes. DO AHEAD: Cool sauce completely and refrigerate up to 3 days ahead.
9. Serve the sauce warm over the French Toast. Can also go on pancakes, waffles or English muffins.
Per Serving: 761 Calories; 53g Fat (61.9% calories from fat); 11g Protein; 62g Carbohydrate; 4g Dietary Fiber; 312mg Cholesterol; 336mg Sodium.

Posted in Breads, Brunch, Desserts, on December 31st, 2014.

Umbrian Apple Cake with Creme Anglaise made with apple cider

Diane Phillips, the cooking instructor who made this, is Italian. And this is her grandmother’s recipe, one that she has made hundreds and hundreds of times over her lifetime. It’s a beautiful cake – almost more like a coffeecake than a dessert cake – but it could be either one. It was scrumptious.

At the cooking class, Diane says her mother is probably rolling over in her grave because she serves this occasionally with a crème Anglaise. The cake is a firmer style – notice it has some bigger holes in it – this isn’t a super-tender kind of cake, but kind of like the difference between white bread and corn bread. They’re just different. The flavors were wonderful, and if I’d felt I could have, I’d have licked the plate of the crème that still clung to it. Someone in our cooking class did just that. My mother would have rolled over in her grave if she’d seen me do that!

In the photo at top you can’t quite see that the apple slices are placed in a decorative pattern, cored-edge down into the batter. Makes for a very pretty look when it’s done. The recipe calls for 5 Golden Delicious apples. Two of them are peeled, cored and diced into the batter itself. The other 3 apples are peeled, cored and sliced, and go into the pattern on the top.

The crème Anglaise starts off with apple juice. But after watching Diane make this, I decided that when I make this myself, I’ll use apple juice concentrate – why go through the process of reducing apple juice when you can use concentrate? The cake can be made 2 days ahead (covered, unrefrigerated). The sauce can be made up to 4 days ahead and can be frozen for up to a month.

What’s GOOD: the sauce was divine. It’s rich, but makes a nice moisturizer for the cake, which is just slightly on the dry side (good dry, though). It could also be served with whipped cream (easier). The cake has very nice flavor from the apples. Diane served this as part of a brunch, but it could be a dessert too.

What’s NOT: the sauce takes a bit of time to make, but hey, you can do it ahead, so do that!

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Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)

* Exported from MasterCook *

Umbrian Apple Cake with Cider Creme Anglaise

Recipe By: Diane Phillips, cooking instructor and author
Serving Size: 12

CAKE:
1 cup unsalted butter — softened (can use mild, fruity olive oil if preferred)
1 cup sugar
1/2 teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste — or extract
4 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
5 medium Golden Delicious apples — peeled, cored, cut in 1/2″ slices
1/4 cup unsalted butter — melted
3 tablespoons sugar
CIDER CREME ANGLAISE:
2 cups apple juice — or cider
1/2 cup sugar
1 1/2 cups heavy cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon vanilla paste
5 large egg yolks

NOTES: To keep apples from turning brown while you make the batter, pour Sprite over them, to cover. Drain and pat dry before proceeding with the recipe.
1. CAKE: Preheat oven to 350°F. Coat the inside of a 10-inch springform pan with nonstick spray (not Pam).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste. Beat until blended.
4. Add eggs one at a time, beating after each addition.
5. Add flour, baking powder, cinnamon and salt, blending until smooth.
6. Cut 2 of the apples into very small dice and fold them into the batter. Transfer to prepared pan and smooth the top.
7. Arrange the cut apples, core side down (in other words, don’t lay them flat but push them into the batter on the edges) on top of the batter in circles over the entire surface (in the shape of a sun). The apples should be close together. Brush the apples and batter with the melted butter.
8. Generously sprinkle the apples and batter with the 3 tablespoons of sugar.
9. Bake the cake for 50-60 minutes, until the cake pulls away from the side of the pan, and the cake is golden brown. A skewer inserted into the center should come out clean.
10. Cool on a wire rack for 15 minutes, remove the sides of the springform pan and cool completely. Dust top with powdered sugar if desired. The cake will keep, covered, at room temperature, for 24 hours.
11. CREME ANGLAISE: In a 2-quart saucepan, heat the cider and 1/2 cup of sugar. Bring to a boil and simmer for 30 minutes, until reduced to 1 cup. Cool the cider completely.
12. In a 2-quart saucepan heat the cream, sugar, cornstarch, vanilla and egg yolks over medium heat, stirring occasionally, about 3 minutes.
13. Continue stirring over medium heat until the mixture thickens and just begins to simmer. Immediately remove from heat and strain through a fine-mesh sieve into a bowl. Add 1/2 cup of the reduced cider to the bowl, cover and refrigerate, stirring occasionally, until well chilled, about 2 hours. Sauce may be served warm or cold. Use any left over sauce in salad dressings, or as a drizzle over ice cream.
DO-AHEAD: The Creme can be refrigerated for up to 4 days, or frozen for a month.
Per Serving (you’ll use just half the sauce): 596 Calories; 34g Fat (51.5% calories from fat); 7g Protein; 66g Carbohydrate; 2g Dietary Fiber; 252mg Cholesterol; 255mg Sodium.

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