The first time I recall eating a fried pie was almost 25 years ago when I was on a little fall jaunt, driving the backroads of middle Tennessee. Back then, Bill and I had a notion that we’d run a little rural B&B (complete with its own vegetable garden providing our produce for meals, a glorious flower garden as well.)
We’d take day-drives out of the city in different directions to explore. What were we looking for? A cool abandoned home in a bucolic setting that we could convert. Or an inn already in existence that we could buy. We’d stay overnight at some to get a feel for how people ran them. Romantic notions of our quaint B&B got dispelled once I realized
1) While running a catering business was a millstone, it was featherlike compared to running an inn. Weight of the world.
But here’s the thing. It’s good to follow these ideas out into the real world. How else are you going to know if it’s what you really want? And, there’s the adventure, always ripe with discovery–
–such as the fried hand pies.
It was on one of those off-the-beaten path drives when we came upon a lone cinderblock building with a walk-up window and a rough hand-painted sign: FRIED PIES $1
(I know; we fry a lot of things in the South.)
“Let’s stop,” I urged. Bill pulled over to the building’s side and I hopped out. I peered into the little window. “What kinds do you have?”
“Peach, apple, blackberry, chocolate, lemon,” recited a small measured voice from the dark interior. I handed the woman $5 and returned to the car with a sack containing one of each, individually packed in wax paper bags.
They were still warm.
We motored on until we came to an open rise on the road, overlooking a valley. There we parked. Pastures below were dry and browned. Colors of the season dotted the surrounding hills, with maples flaming orange and burgundy. Leaning against the car, we sampled the goods, sharing a thermos of coffee.
I thought the pies would be greasy, but they weren’t. I thought that the chocolate might be bizarre, but it was surprisingly delicious. Each one, a half-moon with crimped edges that fit right in your hand, had golden flaky crust. Grab and go! Bill loved the peach-filled crescent. The apple had a sandy dusting of cinnamon sugar and may have been my favorite.
I doubt that we could find that pie place again. In all likelihood, it no longer exists.
But, while I recipe-tested these gingery-apple treats this week for Edible Nashville magazine, I was reminded of those fall drives, and a younger version of me, chasing down a different dream.
FRIED APPLE HAND PIES adapted from Chef Matt Farley of The Southern
4 tablespoons unsalted butter
4 tablespoons light brown sugar
1/4 cup apple cider
2 Granny Smith apples, cored and diced
2 Gala or Honeycrisp apples, cored and diced
1 tablespoon fresh ginger, minced
1 tablespoon cinnamon
1 tablespoon lemon juice
Melt butter in a skillet set on medium heat. Add sugar and cook for 5 minutes or until mixture starts to thicken. Add apple cider and cook for another minute.
Stir in the apples and ginger. Cook for 5 minutes. Add cinnamon and lemon juice and cook for 10 minutes or until apples are tender. Turn out on a sheet pan to cool.
2 cups all purpose flour
1/2 cup confectioners sugar
1/4 teaspoon salt
8 tablespoons (1 stick ) unsalted butter (diced and cold)
2 large eggs
1 egg yolk
Place flour, sugar and salt into a food processor fitted with the steel (or pastry) blade and run for 15 seconds.
Add butter and pulse until butter is cut into pea-sized pieces. In a bowl whisk the eggs and the yolk and add to flour mixture. Pulse until clumps form.
Turn out onto a table and knead for 1 minute or until dough becomes smooth. Wrap tightly in plastic and chill for at least 1 hour, up to 24 hours.
Place the ingredients into a bowl and whisk vigorously until the egg whites and yolks are mixed together.
1/2 cup granulated sugar
1 tablespoon cinnamon
Place both into a bowl and mix until well-blended.
All-purpose flour, for dusting surface
Canola or vegetable oil, for frying pies.
Dust a clean surface with flour and roll out dough to about 1/8 inch thickness.
Cut into 4 inch rounds. Brush egg wash around the edges of the dough.
Place approximately 3 tablespoons of chilled apple filling on dough.
Fold over into half moon shapes. Using the tines of a fork seal all of the edges.
Cover and chill for 30 minutes.
Place vegetable oil in a pan about 1 inch deep. Heat to about 360 degrees or until flour immediately bubbles when sprinkled in oil. Lower the pies (a few at a time) into the hot oil (do not crowd!)
Cook pies about a minute and a half per side or until golden brown. Remove and place on paper towels. Toss in cinnamon sugar mixture and serve.
Makes 12 hand pies
Puttering in the garden. A dip in the pool. A day trip to the country. Stirring a pot of blackberry jam. Tomatoes, and more tomatoes, at every meal.
That’s the summer in my mind.
I’ve caught glimpses of that idyllic summer, even taken the occasional dip and day trip. For the most part, that slow carefree pace has eluded me. It’s not a complaint, don’t get me wrong. In the life of a food writer-educator-recovered caterer-grandmother, you gotta roll with whatever assignments come your way! From cooking camps to grandson care, life has been full.
But, here I am. And, I have hopes for a languid August. Beautiful produce is coming into the markets; look at that bounty. I haven’t stopped cooking. Here are a few summer dishes I’ve enjoyed.
ROASTED TOMATO-PESTO FRITTATA
Have your heard of Juliet tomatoes? They are a paste variety that look like mini-romas. I really like them for certain applications. Thick sauces. Salsa. Ketchup. And, they slow-roast into meaty ovals of sweetness.
I used them, in their slow roasted state, to make this frittata. The process started on the stovetop in my cast iron skillet, and finished in the oven.
A frittata is a fast and versatile recipe to have in your repertoire. You can find numerous variations here. I served this for an impromptu brunch for friends–it couldn’t have been simpler, and more satisfying.
1 tablespoon butter
1 cup cream (you may substitute half-and-half or whole milk if you prefer)
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 pound roma or paste tomatoes, roasted
1/2 cup fresh basil pesto
1/2 cup shredded mozzarella
Preheat oven to 350 degrees.
Coat a 9 inch cast iron (or oven safe) skillet with butter.
Beat eggs, cream, salt and black pepper together until no traces of yolk can be seen.
Place skillet over medium heat.
Pour in the egg mixture.
Add the tomatoes, dollops of pesto and shredded cheese. Cook on the stovetop for about 5-7 minutes.
Place the skillet into the oven to finish—about 15 minutes.
SPICY SUMMER-YELLOW VEGETABLE SALAD
One of the teen cooking camps I taught at the food bank was all about “Street Eats.” We explored cuisines around the world, from the standpoint of what you’d buy from a street vendor, pushcart, food truck: some times the most delicious dishes ever! One day, we made Mexican fare—grilled fish tacos, pickled cabbage, churros dusted with cinnamon sugar, and elotes—those spectacular ears of grilled corn slathered with lime-and-chili spiked mayo.
We had a few extra charred ears which I brought home. They soon wound up in this salad that celebrates summer yellows: wax beans, sweet bell pepper, onion, sungold tomatoes and crookneck squash. I blanched the beans (fresh picked from a friend’s garden!) in water seasoned with garlic and bay leaf. I sauteed the peppers, onion and squash. I scraped the grilled and slathered kernels off the cob, and mixed the whole she-bang together. Finished with a scatter of sungolds, cilantro, and a squeeze of lime. Mercy. Summer in a bowl. It was so so good.
1/2 pound yellow wax beans, trimmed
1 clove garlic, sliced
1 bay leaf
1 tablespoon olive oil
2 yellow squash, cut into julienne strips
1 golden bell pepper, cut into julienne strips
1 small onion, sliced
2 ears of corn, cooked: grilled, oven roasted, boiled
1 cup sungold tomatoes, cut in half
2 tablespoons coarsely chopped cilantro
Elote Dressing (recipe below)
Fill a skillet with water and place over medium heat. Add the garlic, bay leaf and 1/4 teaspoon salt. Bring to a boil. Cook the wax beans ( a few at a time–do not crowd) until tender-crisp–about 4 minutes. Remove and let cool.
Empty the skillet, dry it, and place over medium heat. Add olive oil. Add the squash, peppers and onions. Saute for about 4-5 minutes. Remove from heat.
In a large bowl, place the wax beans and sauteed vegetables. Scrape the corn kernels into the bowl. Add the sungold tomatoes, cilantro, and Elote dressing. Toss well and serve.
1/2 cup mayonnaise
2 teaspoons chili powder
1/4-1/3 teaspoon cayenne
lime juice from 1 lime
pinch sea salt
1/2 cup grated cotija or parmesan cheese
Mix all of the ingredients together in a small bowl until well combined.
Makes a scant cup.
MANGO BLUEBERRY LIME YOGURT PARFAIT
What do you do when you have a ripe mango, a pint of blueberries, a container of plain Greek yogurt and a lime? This is the answer. Easy-Pretty-Tasty-Healthy.
This one is barely a recipe.
2 cups plain Greek yogurt
2 tablespoons of your favorite honey
1 lime—juice and zest
1 pint blueberries, rinsed and stemmed
1 ripe mango, peeled and sliced
Place the yogurt into a bowl. Add lime juice, zest and honey. Stir until well combined. Taste and adjust for sweetness, if desired.
Set up 4 glasses (or whatever serving vessels you’d prefer.) Place a dollop of yoghurt in the bottom of each. Follow with a handful of berries, a few slices of mango, and repeat the layering until the glass is full. Garnish with basil or mint leaves and serve.
Bill’s favorite dessert is banana-coconut cream pie–and I make it for him every birthday. It combines two of his best-loved ingredients in a lush pudding, mounded in a flaky crust.
In the past, my method was what you’d call the cheater version, a trick that I stumbled upon years ago when I was deep in nightmare catering world. (um, like serving two concurrent dinner parties of 150 and 300 guests, after assembling 230 box lunches and feeding a crew meal of 60 for a music video.)
I discovered that if you mix half-and-half instead of milk, along with glug of vanilla into instant pudding (I know, I know, blasphemy, how could I?) and stirred it thoroughly for 5 minutes, that it transformed (really, almost instantly!) into a remarkably smooth, rich and luscious pudding.
However, I’m not deep in nightmare catering world. (glory be.)
So I’m sharing the bonafide silken version. The version where you stand over a saucepan with a whisk and a wooden spoon, stirring, stirring. The version where you remember when you stood alongside your Nana, watching, watching, as she did the same. And you mustered all the patience that a child has, waiting for the mixture to thicken, waiting for the bubble and burp, waiting for that moment when you’d get to lick the spoon and clean out the pot.
BILL’S FAVORITE BANANA-COCONUT CREAM PIE
One reason this pie is great: I place a handful of shredded coconut on the bottom of the pie shell before blind-baking it–while doubling (somewhat) as pie weights, the coconut toasts up beautifully.
FLAKY PIE CRUST
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons very cold butter
3-4 tablespoons ice water
1/3 cup shredded coconut
Place flour, salt, and cold butter pieces in the bowl of a food processor fitted with a chopping or pastry blade. Pulse until the butter is cut into the flour and resembles little peas. Add the ice water, 1 tablespoon at a time, with the motor running. The dough will gather into a ball.
Remove and form the ball into a slightly flattened disc shape. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Dust the counter with flour. Roll out and place into a pie pan. Crimp the edges. Prick the surface with a fork. Sprinkle with shredded coconut.
Place on the center rack and bake for 15 minutes, until crisp and lightly browned.
Remove and cool completely before filling.
Reason 2: Two egg yolks, whisked with half-and-half, sugar, and cornstarch, then added to the warming milk, make this pudding creamy-dreamy. I like to use part raw sugar and part granulated for deeper flavor.
SILKEN VANILLA PUDDING adapted from Cooking Light
2 cups whole milk
2 teaspoons vanilla (or scrape a vanilla bean)
2/3 cup sugar (can split it half demerara sugar/half granulated white sugar)
3 tablespoons cornstarch
1/8 teaspoon salt
2 egg yolks
3/4 cup half-and-half
knob of butter (optional)
Pour milk in a heavy, non-reactive saucepan. Add vanilla (or scrape seeds from vanilla bean.)
Gently warm on medium low heat.
In a large bowl, add both sugars, cornstarch, and salt. Whisk together. Add half-and-half and egg yolks to this mixture. Whisk thoroughly to combine well.
Add about one cup of the warmed milk to sugar mixture, stirring constantly with a whisk. Pour the mixture back into the saucepan. Bring to just under a boil–still stirring. This could take a few minutes. Once the pudding begins to bubble and pop, cook for one more minute, then remove from heat. Whisk in a knob of butter until it is fully incorporated if you like.
Spoon pudding into a bowl. If you wish to chill it quickly, place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally.
Cover surface of pudding with plastic wrap; chill.
chilled vanilla pudding
2-3 ripe bananas
1 pint heavy cream, whipped with 3 tablespoons powdered sugar + 1 teaspoon vanilla
1/2 cup toasted coconut
Put about half of the pudding into the baked and cooled pie shell. Slice the bananas (about 1/4 inch thick) and layer into the pie. Add remaining pudding. Top with banana slices. Cover with whipped cream. Sprinkle toasted coconut over the top. Cover and chill.
And, just for fun:
EEK IN-A-PINCH CHEATER VANILLA PUDDING
1 3 ounce package instant vanilla pudding
2 1/2 cups half-and-half
1 1/2 teaspoons vanilla
Dump the instant pudding mix into a large bowl. Bury the box in recycling.
While whisking, slowly add the half-and-half. Continue to stir for about 4 minutes.
Add the vanilla, and stir for another minute.
Cover and chill. Slink off and feel guilty. Then fill the pie, top with whipped cream and serve.
Smile sheepishly when someone asks for the recipe.
Soft chiffon crumb, fragrant with zest, dotted with bittersweet syrup, coated in cream cheese icing…
Before I tell you more about this “at last” cake, I need to tell you its backstory,
which curiously begins with cornbread.
Recently I was invited to participate in “Dirty Pages,” a photo and story-telling exhibit about Nashville women and their storied recipes. Each person was asked to submit a favored recipe, one whose splattered, ringed and tattered page demonstrated not only its much-loved use, but told its tale of food–family–community.
I knew immediately where I’d find mine, inside Recipes from Foods of the World. My first cookbook, it was a gift from my soon-to-be mother-in-law, presented on the eve of my wedding in 1974. The marriage didn’t last—but the cookbook is still with me.
The recipe I had in mind was “Leola’s Cornbread.” Over the years, especially during my catering career, it was a workhorse. My staff and I tweaked and modified the recipe, cut back on the sugar, increased the butter, deleted the margarine, even created a version with buttermilk. We baked it into countless loaves, muffins, hoecakes, croutons, and stuffings. We sparked it with chilis, cheeses, pimentos and scallions.
The recipe became encrusted with cornmeal.
I smile poring over the page: A mess of meal and flour, the blurred notes in the margins jotted by my cohorts Wendy and Tonya, the release of a musty, almost rancid scent from smears of batter, set in now for decades. A veritable “Dirty Page” from my life.
But the cookbook holds other treasures.
Turning pages, stirring memories–look at that picture of the Grapefruit Cake! When I first saw this as a young cook, I was enchanted by the look of it. I loved the campy tropical staging. But, in my early twenties, I wasn’t crazy about grapefruit, so I didn’t make it. (I know–silly youth.)
My tastes matured, thank goodness. Whenever I–the older, more sophisticated caterer and chef—would peruse the cookbook and land on that page I’d think, “I’d really like to make that cake. I bet it’s delicious.”
I never got to it. Until last week, I had forgotten about it.
Everything in its time, they say. A prompt to review the past, through all my “dirty pages,” and I decided it would be different this time. I was going to make this beauty.
It took me almost forty one years. But I’ve made it, Amen, at last.
GRAPEFRUIT CAKE WITH CREAM CHEESE FROSTING AND CANDIED GRAPEFRUIT PEEL
adapted from Recipes from Foods of the World published by Time/Life books, 1972
2 tablespoons soft butter
2 tablespoons all purpose flour
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup fresh squeezed and strained grapefruit juice
1/3 cup vegetable oil
4 eggs, separated
1 cup granulated sugar
1/8 teaspoon cream of tartar
1 tablespoon fresh grated grapefruit zest
Preheat oven to 350 degrees. Coat the sides and bottom of cake pan(s) with softened butter, then dust with flour.
Sift cake flour, baking flour, and salt together in a bowl. Set aside.
Pour grapefruit juice and oil into a measuring cup. Set aside.
Using an electric mixer, beat the 4 egg whites with cream of tartar until they form stiff, unwavering peaks. Set aside.
In a separate bowl, beat the 4 yolks with 1 cup sugar for 4-5 minutes. Mixture will become thick and light yellow.
Beat in 1/2 cup of the flour mixture, followed by 1/4 cup of the juice-oil mixture. Repeat this process until the batter is well incorporated. Beat in the grapefruit zest.
Fold in the egg whites gently but thoroughly. Pour the batter into the cake pan(s); smooth the tops, and place into the preheated oven.
Bake for 25-30 minutes. Check with a toothpick or cake tester for doneness. Remove and cool on a rack for 5 minutes before inverting.
Invert cakes onto racks and remove pans. Allow to completely cool before frosting.
makes a 2-layer 9″cakes, or one 11″ springform round, split
THE CANDIED PEEL
for great visual “how-to” steps, visit here at Cooking Light
1/2 cup granulated sugar
1/2 cup water
Carefully peel the rind of the grapefruit into long strips. Place the strips into a saucepan. Cover with water and bring to a boil. Drain, add fresh water to cover and repeat. Drain and add 1/2 cup sugar and 1/2 cup water, stirring to dissolve.
Cover and place on medium heat. Simmer for 12-15 minutes.
Remove the strips, now supple and glazy, and lay them out on a rack to dry, reserving the syrup.
CREAM CHEESE FROSTING
1 pound cream cheese, softened
1 stick butter, softened
1 tablespoon grapefruit zest
2 teaspoons grapefruit syrup
1 teaspoon vanilla
2/3 cup powdered sugar
Beat the cream cheese and butter together until fluffy. Beat in the zest, syrup and vanilla.
Beat in the powdered sugar, tasting for desired sweetness.
If you baked the cake in one large (10-11 inch) springform pan, split the cool layer in half.
Dot one layer with reserved syrup from making the candied peel. Spread a layer of frosting and place the other half (or other layer) on top.
Coat the top and sides with frosting.
Decorate the sides with candied peel. Cut the zested grapefruit into supremes–slices or sections without the pith or membrane. Arrange the slices on top of the cake.
I first encountered these engaging little confections in a now long-extinct bakery in Nashville called Bokay’s. Its owners were Hungarian, and they specialized in towering, elaborately decorated wedding cakes, the sort that made children stop at the display window and gape with longing.
It was a bakery of celebrations. In the springtime, I can remember finding braided egg bread challahs, and coffeecakes in a cunning Easter Bunny shape. In December, Black Forest cakes and stollen took the fore. And these twisted cream cheese pastries, Rugelach, filled variously with cinnamon sugar and walnuts, chocolate, apricot or raspberry jam.
Something betwixt a cookie and a pastry, they were delicious-bite sized treats.
The origin of the word is interesting: It is Yiddish for “twists” and resembles (and likely influenced) the Polish word for “horn.” In either case, these little crescents are rich, yet light and flaky, its dough layered with equal parts of butter and cream cheese.
The dough is easy to make, and not dissimiliar from these crescents that I made a few Decembers ago. What is especially appealing about them—-outside of their delicate size and their flaky, not-too-sweet taste—-is that they lend themselves to a spectacular array of fillings.
That dough makes one terrific pastry canvas.
Rummaging through my pantry, I found candied ginger, dried apricots, a handful of dried cherries, some dark cocoa, a small bag of chocolate chips, almonds. Ideas began taking shape.
Ginger-apricot-almond came together readily. I plumped the ginger and fruit in a simple syrup bath, and ground the toasted almonds.
Chocolate and cherry make ideal partners too. I wanted to add a little something different to that canvas. Rather than use the more traditional cinnamon, I thought it would be fun—and flavorful—to sprinkle Garam Masala spice blend.
Enjoy them this holiday season with a cup of coffee or pot of hot tea, shared with friends or family.
BASIC RUGELACH DOUGH
2 cups all-purpose flour
1/4 teaspoon salt
1/2 pound cream cheese, cut into pieces
1/2 pound chilled butter, cut into pieces
1 teaspoon vanilla
1 egg yolk
1 cup powdered sugar—for dusting and rolling pastry
Place the flour and salt into the bowl of a food processor. Briefly pulse.
Then add the cream cheese, butter, vanilla, and egg yolk.
Pulse and process until the ingredients are well incorporated and the dough comes together as a mass.
Remove the dough and form into 2 separate discs. Wrap tightly in plastic and refrigerate until well-chilled—at least one hour, although overnight is better! The dough will keep refrigerated for 3 days, or may be frozen for up to 2 months. Thaw any frozen dough in the refrigerator before using.
CANDIED GINGER-APRICOT-ALMOND FILLING
1/4-1/3 cup candied ginger, cut into slivers
1 cup dried apricots, chopped
1 cup sugar
1 1/2 cups water
1/2 cup almonds
Place all of the ingredients into a medium saucepan set on low heat. Stir to dissolve the sugar. Increase the heat to medium, cover and allow the mixture to soften, thicken and simmer.
Cool and process to spreading consistency (using either an immersion blender or a food processor.)
Meanwhile, spread the almonds onto a baking sheet. Place into a preheated 375 degree oven and toast for 10-12 minutes. Cool and finely chop (or pulse in the processor to fine)
Sprinkle the work counter with powdered sugar. Remove one disc of dough from the refrigerator, unwrap, and roll out to a 15 inch circle. If the dough gets sticky, sprinkle more powdered sugar.
Place 1/2 cup glob of ginger-apricot mixture in the center of the dough circle. Using a spatula, spread the mixture evenly across the surface to the edges of the circle. Add more fruit mixture as needed.
Sprinkle the top of the fruit mixture with the finely chopped almonds.
Cut the dough into quarters, then eighths, then sixteenths, then thirty-seconds.
Roll each piece up from the exterior to the inner point and place onto a parchment-lined (or sil-pat lined baking sheet) Keep the pieces about an inch apart.
Bake for approximately 15 minutes in a pre-heated 375 degree oven, until the rugelaches are puffed and golden brown.
Allow to cool on a rack for 10 minutes before removing.
Makes 32 pieces.
1 1/2 tablespoons cocoa
1-2 teaspoons garam masala spice blend
4 ounces semi-sweet or bittersweet chocolate, finely chopped
1/2 cup dried dark sweet cherries
2 tablespoons turbinado sugar
Have all of these ingredients assembled separately for your mise-en-place.
Sprinkle the work counter with powdered sugar.
Unwrap one disc of dough and roll it out on the dusted surface into a 15″ circle.
Cover the top with cocoa, followed by
Cut into quarters, then eighths, then sixteenths, then thirty-seconds.
Roll each elongated triangle from the outside to the point and place on a parchment-lined baking sheet.
Bake for approximately 15 minutes in a preheated 375 degree oven.
Makes 32 pieces
We’ve all passed that bin or cart at the grocery store filled with discontinued or out-of-season products. I’ll stop and cast a cursory glance over the array, before moving on. Typically a bust, the cart brims with items that I would never use: cans of cartoon-shaped Spaghetti-O’s, infant formula, or leftover bags of Halloween candy.
But this time, I was surprised to find real treasure, a baker’s bonanza: blocks of white and dark chocolate, bags of semi-sweet chips, brown sugar, and cartons of almond milk. I didn’t need any of them, but at half-price, I’d snap up the bargains–certain that I would use the sugar and chocolate during the holidays.
The almond milk was another matter. I’d never tasted it, nor cooked with it, but at half-off, it was a good opportunity to experiment with it. I bought one quart, stashed it in my pantry, and would wait for the right inspiration.
With pear season upon us, I didn’t wait long.
Baked into cakes and tarts, pears and almonds make happy companions, but that wouldn’t put the almond milk to much use. A clafoutis, that curious French confection that relies on a blend of eggs, milk, sugar and flour for its thin batter, could be an ideal candidate.
A rustic fruit dessert originally made with cherries, it affords some variables that you can play on. Pears? Of course. Sliced thinly, firm but ripe Red Anjous and Barletts would be delicious baked into the clafoutis.
How about using brown sugar instead of white granulated? Yes.
I did a little research and found that almond milk and cow’s milk could be interchangeable; the same holds true with almond flour and all-purpose. So, those of you desiring to be dairy and/or gluten-free, this dessert is for you.
The rest of us are going to be mighty pleased with it as well.
Wanting to accentuate the almond theme, I coarsely ground a cup of whole almonds to cover the bottom and sides of my buttered baking dish. I thought that they might add a crunchy crustlike element to the clafoutis.
I also grated some fresh nutmeg over the surface. Be sure to take in the aromatics before you stir it into the foamy mixture.
The clafoutis is ready for the oven. I really packed it with pears, tucking in a few unpeeled Red Anjou slices around the top.
It baked beautifully, with a smooth custard, soft, luscious pears, and nice almond crunch. I don’t think you’d know what sort of milk went into its baking.
I’m in agreement with Molly of Orangette : Fresh out of the oven, it is fragrant and delicious. But, tomorrow it will taste even better. Overnight in the fridge, the flavors will settle in, and a chilled slice with cup of coffee sounds like a fine way to start a fall morning.
PEAR ALMOND CLAFOUTIS
1 tablespoon butter, softened
1/2 cup ground almonds
2-3 firm but ripe pears
3/4 cup brown sugar
1/2 cup almond flour (or all-purpose, if you like)
1 1/2 cups unsweetened almond milk (you may use whole milk)
1 teaspoon vanilla
1/2 teaspoon fresh grated nutmeg
Preheat oven to 350 degrees.
Coat a baking dish, bottom and sides, with butter. Sprinkle the ground almonds evenly to cover, reserving a couple of tablespoons, and set aside.
Peel, halve lengthwise, and core the pears. Cutting across the body of the pear, slice into thin pieces.
Using an electric beater (or immersion blender or food processor,) blend the brown sugar and eggs together. Then, add the flour, beating until smooth, followed by the almond milk, followed by the vanilla. The mixture will be frothy.
Grate the nutmeg over the mixture and stir. Ladle it into the baking dish to cover the bottom.
Arrange the sliced pears on top. Pour the remaining mixture over the pears. Sprinkle the rest of the ground almonds around the perimeter of the dish.
Place onto the middle rack and bake for 65-70 minutes–until the top becomes golden brown and custardy batter is set. Allow to cool on a rack.
Makes 8-10 servings
Want to make your own almond milk? Cooking Light offers an easy-peasy recipe right here.
To my Good Food Matters friends in the Washington DC area!
I will presenting my cookbook at Vigilante Coffee Roastery and Cafe on Sunday November 23rd. Check out the invite for details.
Of course, I’ll be serving some goodies of the season from the book, and barista-extraordinaire Chris Vigilante will be making some luscious coffees to pair with them.
I’m thrilled to be trekking out of Tennessee with Third Thursday Community Potluck Cookbooks in tow, and would love it if you could come by.
What would you like with a cup of coffee right now? How about a slice of roasted apple walnut cake napped in apple caramel?
Or perhaps a wedge of this fragrant apple-blueberry-cardamom cake?
With bushels of apples in myriad varieties at the market, and bushels of luscious apple dessert recipes circulating the ‘net, I’ve been lured into making simple one layer fruit-rich cakes, in dark and light. Mood food.
Rain, fog, and autumn gray have pervaded this month, thus far. That’s nudged me into the kitchen to bake. Cooking for comfort,
And color. When Joyti at Darjeeling Dreams posted her heirloom apple cake, sparked with cardamom, it reminded me of how good these kinds of one-layer cakes are, and how readily they lend themselves to fruits of the season.
Inspired, I made Cake 1, using Braeburn and Gingergold apples. At the last moment, I added blueberries from my stash of preserves. (Last summer, I had canned blueberries in syrup—now, more than a year later, it’s time to use them up!)
Tart apples coupled with juicy bursts of berries and the perfumed undercurrent of spice make this one memorable.
Recently, my friend Teresa took a road trip to Arkansas. Her destination was Crystal Bridges, the Walton’s museum extraordinaire of American Art in Bentonville. Along the way, though, she came across the famous Arkansas Black apples. And, bought her own bushel.
Share the wealth–everyone visiting Teresa post-road trip leaves with a sack of Arkansas Blacks.
Firm and crunchy with dark red peels that deepen to burgundy as they ripen, they are sometimes called the “Snow White Apple.” Teresa had made a deep-dish pie with them, and noted that the slices maintained their firmness and crunch in the baking.
I liked that, but wondered if they wouldn’t benefit from an oven roast, before you folded the pieces into the batter.
I also thought I’d take the cores and peels (as I’d done in this recipe here) and make an apple caramel sauce to ladle over the cake while it was still warm.
And so began the second apple cake.
Opposites. Just as the first is defined by a light cream-colored batter, Cake 2 has dark earthy tones imparted by raw sugar, vanilla and a trinity of spices.
The pieces of apples and walnuts amplify those tones in baking, the cake emerging dark and toasty, the apples melting into the crumb in places, affording pockets of sweet fruit throughout. Although, it is not too sweet–a characteristic shared by both cakes. The caramel sauce soaks into the cake, which improves in flavor, the next day.
I love how we can take an idea, a fruit, a basic recipe and let it go light or dark, depending on tastes, mood, and what embellishments we have at hand. Next time, my apple cake may go light and rich—Cooking Light’s Cinnamon-Apple–one of their most popular since 1997—uses cream cheese in the batter. Doesn’t that sound just ever-so?
Roasted Apple Walnut Cake, with apple caramel sauce
Butter–for greasing skillet or cake pan (9 inch round)
4-5 firm apples, (such as Black Arkansas) peeled and cored (reserve peels and cores!)
1 tablespoon (or so) vegetable oil
1 cup walnut pieces
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 sticks (12 tablespoons) butter, softened
1 cup turbinado sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup buttermilk plus 1/4 cup (divided)
Place peels and cores into a saucepan. Add sugar and cover with water—about a cup of so. Bring to just under a boil, then cook on low heat for 20-30 minutes. Stir occasionally.
Preheat oven to 400 degrees.
Cut the apples into 1/2″ thick slices. Lightly coat in vegetable oil and arrange on a baking sheet. Roast for 15 minutes. Add walnut pieces and roast for 5 more minutes. Remove from oven to cool and reduce the oven temperature to 350 degrees.
Place eggs, softened butter and turbinado sugar into a mixing bowl and cream together.
In a separate bowl, whisk the dry ingredients together: spices, baking powder, soda, salt, and flour. Beat in dry mixture a little at a time, alternating with buttermilk.
Fold the cooled roasted apples and walnuts into the batter. Put batter into a prepared cast-iron skillet or cake pan and bake on the middle rack for 35-40 minutes.
While the cake is cooling on the rack, finish the apple caramel sauce.
Strain the peels and cores from the mixture, pressing on them to extract more apple juice.
Stir in 1/4 cup buttermilk (you may use cream if you prefer) and gently reheat, stirring constantly. Mixture will thicken slightly.
Spoon the apple caramel sauce over the cake. Cut and serve.
Apple Blueberry Cardamom Cake (adapted from Darjeeling Dreams)
Butter, for greasing skillet
2 large eggs
1/2 cup sugar + 1 tablespoon sugar
1/3 cup milk
3 tablespoons olive oil
1 teaspoon ground cardamom
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 Gala or Gingergold apples (about 1 1/2 pounds)
1 cup blueberry preserves or plain blueberries
Preheat oven to 350°F. Coat a 9 inch cast-iron skillet (or cake pan) with butter.
Cream the eggs and sugar in a mixing bowl, until light and fluffy. Beat milk and olive oil. Beat in cardamom, flour, baking powder. Pour batter into the skillet (or cake pan)
Core the apples and thinly slice them. Arrange the apple slices in a circular pattern, making the apple slices overlap slightly.Spoon preserves (or blueberries in syrup, or plain blueberries) over the apples.
Bake on the middle rack, testing for doneness with a toothpick at 35 minutes.
Cool for 10-15 minutes before serving.
My cousin Cathy emailed me a few weeks ago, with a link to a story on NPR that stirred vivid memories for both of us. It told of a special dark dark chocolate cake that was the signature dessert of a beloved and long-gone bakery, Ebinger’s.
If you grew up in one of the New York boroughs before 1972, no doubt you were familiar with the Ebinger name. The family bakery opened on Brooklyn’s Flatbush Avenue in 1898; over its three-quarters-of-a-century life span, that 1 grew into a chain of 50 dotting neighborhoods throughout Brooklyn and Queens.
Our grandparents were Ebinger devotees. Whenever Cathy and I went to visit them at their Jackson Heights apartment, we knew we’d be treated to something special that Nana had purchased from the extraordinary bakery: Crumbcake showered with powdered sugar. Butter-rich danish. Yeasted almond rings. Chocolate domed cupcakes. Mocha buttercream torte with its name elegantly scripted across the top.
We’d gather around the dining room table in the morning for warmed coffeecake and milk. In the evening, after dinner, we’d enjoy a slice of one of the Ebinger cakes, sometimes with a scoop of ice cream. In between, that dining room table served as a stage for our art projects. I have a dim memory of us crafting fancy paper hats; Cathy remembers me scrawling “Felix the Cat” (my fave cartoon character at age 7) allover the hat rim.
When Ebinger’s shuttered in 1972, (overexpansion, then bankruptcy) it left a rift in Nana’s world. She had no choice but to buy from the competition, Entenmann’s, and it simply wasn’t as good. Our subsequent visits were always marked with Nana’s lament of Ebinger’s demise, as she served up pieces of the less wonderful confections.
Ebinger’s most famous, and universally longed-for dessert is the Blackout Cake–so-called for its deep dark chocolate flavors, its name further harkening to the wartime blackouts of the ’40’s. The three-layer beauty is distinguished with a rich pudding filling, bittersweet chocolate frosting, and a fourth layer that is crumbled to coat its top and sides.
NPR included a link to the recipe, as published in the New York Times in 1991. It’s been deemed the original. (although I have since found other, slightly different ones, while perusing the ‘net.)
Cathy and I decided to make it—in part, nostalgia, in part, curiosity–next time we got together. Lucky for us, that opportunity soon arrived.
While not difficult to make, you need to allow at least two hours for the project. (For some secrets to great cake baking, check out this link at Cooking Light: 10 tips to ensure the desired results.)
There are three parts to the recipe, with many more steps. Cathy’s husband John, I’m happy to say, documented the process while we cousins collaborated. Cathy whipped up the batter with her old school electric hand-held. I stirred the pudding until it burped and bubbled. We chopped and melted a mound of Belgian chocolate, whisking in as much butter for the silky icing. So much chocolate! So much butter!
And, when the time arrived–cake layers, cooked filling and frosting all sufficiently cooled–we assembled.
It occurred to us that the curious crumbled layer could have been the result of a split layer gone awry: cracking and falling apart. Perhaps the Ebinger baker could not bear the waste, and created the distinctive crumb coating instead. Ingenious!
When at last we sliced and served the cake, (after a marvelous meal, celebrating both Cathy’s and Bill’s birthdays) Cathy glimpsed a snippet of the past, of eating the Blackout cake with Nana at that dining room table.
Post-dessert verdict: What an indulgence. We decided that the name applied to the food coma you enter after eating a piece. Yep, you could black out.
NOTORIOUS LEGENDARY EBINGER’S BLACKOUT CAKE
Serves 12 to 16
1/2 cup unsweetened Dutch-process cocoa powder
3-4 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup (2 sticks) unsalted butter, softened slightly
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
3/4 cup plus 1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
4 tablespoons cornstarch dissolved in 2 tablespoons cold water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
12 ounces semisweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract
Preheat the oven to 375 F. Butter and lightly flour two 9-inch round cake pans.
Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts â€” about 3 minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid.
In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.
In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.
Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on racks for 15 minutes. Gently remove the cakes from the pans and continue to cool.
Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool.
Melt the chocolate in a heavy-bottomed saucepan set on medium heat, stirring until smooth. Remove from the heat and whisk in the butter, one tablespoon at a time.
Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes before using.
Use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside.
Place one layer on a cake round or plate. Generously swath the layer with one-third of the filling.
Add the second layer and repeat. Set the third layer on top. Quickly apply a layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Refrigerate for at least one hour before serving.
Yes, I realize that it has scarcely been a month since the holidays, ever a cookie fest. No matter. It is always a good time for cookies, especially ones that have noble aspects about them without sacrificing great taste.
Noble aspects, you ask? Indeed!
One recipe boasts reduced fat and sugar and the other is gluten free.
You see, I have become involved in Cookie Trials!
Today’s foray into Cookie Trials brings us Easiest Peanut Butter (remarkable, with only 4 ingredients!) and Cranberry-Orange-Oatmeal (orange zest, sour cream and egg white distinguish this batch). As the batches of both came together quickly, with minimal effort, I thought I would share them with you. Two more cookie recipes for your culinary stockpile…
We’ll start with our 4-ingredient wonder, with a confession.
I love peanut butter, but I’ve never been crazy about peanut butter cookies. The ones I had have been either too dry and crumbly. Or too sweet. And not “pea-nutty” enough.
So, I was intrigued by the idea of a peanut butter cookie made without flour. Maybe flour has been the culprit in forming my distaste. Peanut butter, sugar, egg, and vanilla—that’s all that goes into this recipe. I could imagine the peanut taste really coming through. But, how would it bake up? Would it have a good cookie texture?
The verdict: These are very good peanut butter cookies. They are crisp and a little chewy and have a rich, roasted peanut flavor.
They baked up nicely, thickly. I could have made them smaller. I used an extra-crunchy peanut butter, which fills the dough with plenty of peanut bits. A creamy peanut butter would result in a lighter batter that might spread out a bit more as it bakes.
It should go without saying, but a peanut butter cookie is only as good as the peanut butter going into it. Be sure to use your favorite.
Next up is a “lightened” Cranberry-Orange-Oatmeal cookie, its recipe taken from Cooking Light’s Cranberry-Oatmeal Bars.
The ingredient list looks long, but likely you’ve got most of the items already in your pantry. I had to run out for some sour cream.
I was excited to try this recipe; the classic oatmeal cookie ranks high in my world. So a variation on the theme is generally welcome.
The lightly beaten egg white helps bind the batter, making it a softer cookie: more airy and delicate, like a macaroon.
Orange zest and juice, paired with the sour cream, really bring this cookie to life.
The recipe calls for quick oats, (which I had) but I think you could use the regular “old fashioned” rolled oats, and actually have better results–the oats being more defining, in both taste and texture.
Verdict: overall, a delicious cookie. I like that these can be made easily into a small size–another lighter aspect of the cookie.
Small but good bites are satisfying, especially in these starker, post-holiday times.
GLUTEN FREE PEANUT BUTTER COOKIES from Southern Living
1 cup peanut butter (your choice of creamy or crunchy)
1 cup sugar
1 large egg
1 teaspoon vanilla
Place all four ingredients into a large mixing bowl. Beat until the mixture is well-combined. Form into 1 inch balls and place on a parchment-lined baking sheet, one inch apart. Flatten the tops gently with the tines of a fork.
Bake on the center rack in a 325 degree preheated oven for 15 minutes. Allow to cool on a wire rack for 5–7 minutes before removing the cookies from the baking sheet.
Makes 20-24 cookies
CRANBERRY-ORANGE OATMEAL COOKIES adapted from Cooking Light
1 cup plus 2 tablespoons all purpose flour
1 cup oats
1 1/3 cups dried cranberries
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons melted butter
3/4 cup sour cream
3 tablespoons orange juice
1 teaspoon vanilla
1 egg white, lightly beaten
Preheat the oven to 325 degrees. Line baking sheets with parchment.
In a large mixing bowl, combine the flour, oats, dried cranberries, both sugars, orange zest, salt, baking soda, and cinnamon.
Beat in the sour cream, melted butter, orange juice, vanilla, and egg white.
Scoop small rounds of dough, placing them onto the parchment lined baking sheet, each an inch apart.
Bake on the center rack for about 15 minutes. Allow to cool on a wire rack for 5 minutes before removing from baking sheet.
Makes 3 dozen cookies
There’s a huge pot simmering on my stovetop, (yet to be photographed!) filled with white wine, lemons, onions, celery, assorted peppercorns and bay leaf. I call it my spicy-winey lobster bath. Later this evening, my guests and I will be plunging our lobster tails into this heady bath, which will poach them into succulence.
I’ll also make drawn butter, spiked with lemon and cayenne, and place the bowls of that decadence within easy reach for dunking the rich meat. I think the term “gilding the lily” applies here. Oh, well–it is our farewell to 2013.
This is our communal lobster pot gathering, a tradition born a few years ago when we could no longer face going out New Year’s Eve, and, serendipitously, lobster tails happened to be on sale at the market.
Here’s the basic plan: Everyone brings his/her own luxuries–crustacean, and champagne, if that’s your pleasure . In the beginning of this new tradition, I would do a seated dinner. In addition to the spicy-winey bath, I’d make the accompanying courses, which I served at a leisurely pace. In more recent years, we’ve become less formal. We share the making of different dishes and set everything out buffet style. Graze as you will.
Tonight, Heather is bringing a big salad, and a plate of fruits and cheeses. Teresa is bringing some tasty hors d’oeuvres. She’s not sure what they’ll be yet, but our food styling friend always has some terrific ideas and ingredients on hand.
To insure the most good luck possible, I am making “Hoppin’ John” risotto with kale pesto.
But what I want to quickly share with you now is a dessert. I want to end this last day of 2013, which also is this humble blog’s 200th post AND 5th Year Anniversary, with something sweet. (I know! Time. Fleeting!)
It’s a flourless chocolate torte, adapted from this Cooking Light recipe, which caught my eye for its lightness. It has a lower caloric count, yet imparts a depth of rich chocolate taste–especially if you use high quality cocoa and bittersweet chocolate, like this bar from local artisan Olive and SInclair.
Of course, I can’t leave well enough alone. I am serving it with my brandied cherries and a dollop of whipped cream. So, no, it isn’t Super Light, but it is gluten-free, and a sliver of this treat is all that you need to satisfy that one lingering need for a sweet bite, after a fine meal.
Here’s my wish to you for a very happy, healthy, creative, loving, peaceful, generous, and open-hearted new year. May it be filled with many delicious things, too.
FLOURLESS CHOCOLATE TORTE WITH BRANDIED CHERRIES
adapted from Cooking Light
1 tablespoon butter
4 large eggs, separated
1 cup sugar
3 tablespoons cocoa, divided
6 tablespoons ground toasted almonds
4 tablespoons brewed coffee
4 ounces bittersweet chocolate
Preheat oven to 350 degrees. Line the bottom of a 9″ springform pan with parchment. Coat the sides and bottom with butter and dust with 1 teaspoon (or so) cocoa.
In a medium bowl, beat the egg whites until firm peaks form, but not dry. Set aside.
In a large bowl, beat the egg yolks and sugar together until the mixture is light and lemon colored. Then, beat in the cocoa and ground almonds.
Place the coffee and chopped bittersweet chocolate into a small saucepan set on medium heat. Stir until the chocolate is just melted.
Beat this to the egg yolk-cocoa mixture.
Fold in the egg whites.
Pour the mixture into the prepared springform pan.
Bake on the middle rack for 25-30 minutes.
Remove from heat and allow to cool on a baking rack for 15 minutes.
Serve the cake slightly warm, topped with brandied cherries and whipped cream.
I originally made these for my friend Wendy, who love the Manhattan cocktail. She’s got the bourbon, sweet vermouth, and bitters, now she’s got the luscious brandied cherry to place into the drink. I kept a container to make into other things, like the sauce for this cake.
2 pounds frozen, pitted cherries
1 cup sugar
1 cinnamon stick
1 star anise
3 whole cloves
1 cup brandy
2 ribbons orange zest
1 cup water
Â¼ teaspoon salt
Fill 2 glass jars with frozen cherries, dividing them evenly.
Place sugar, cinnamon stick, brandy, orange zest, water & salt in a pan and bring to a boil for 1 minute. Let cool for 10 minutes and pour equal parts over the cherries. Let cool with the top off then cover and refrigerate.
Allow the cherries to cure for a couple of weeks–but know that they will last for several months.
BRANDIED CHERRY SAUCE
1 cup brandied cherries, drained from brandy mixture
1 teaspoon cornstarch
1/2 cup brandied cherry juice
Place drained brandied cherries into a small bowl.
In a small saucepan set over medium heat, stir the cornstarch and brandied cherry juice together until the cornstarch is dissolved. Continue to stir as the mixture comes to a simmer. It will thicken and become glazy. Remove from heat, and pour over the drained brandied cherries.