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Pear and Almond Cake

 
I had plans to provide lots of healthy recipes after the New Year for those of you who were tired of holiday eating.  I promise that there will be more of those coming.  But this cake is what I am loving right now, so I wanted to share it with you.

I have made it three times in the past week for various occasions and it keeps getting better.  It is one of those terrific all purpose cakes that everyone should have in rotation.  It is delicious enough to serve at a dinner party and homey enough to serve as a snack.  Most recently, we had it on Three Kings Day with a macadamia nut buried inside.  (Olivia got the nut and was Queen for the rest of the day, which lasted about 15 minutes.  But we did get to read the story in her room.) 

The kids have even had it for breakfast.  With all those nuts and fruit, it can't be that bad. . . right? 

 
The cake is moist and tender on the inside and has a crisp chewy shell on the outside.  Because of the fruit, it stays moist for several days.  It might keep even longer, but it hasn't lasted long enough around here for me to tell you for sure.  The nuts are ground finely so that they add some texture and chewiness but are not the star of the show.  That role is reserved for the pears.  Pears are one of the few fruits available at our farmers' markets all winter.  I'm sure that by March I will tire of them, but now, I am really enjoying their juicy deliciousness. 

This weekend, I may even buy some extras so that by the end of the week I'll have a few that need to be used right away.  Any excuse to make this cake!

By the way, I have really been enjoying all of your comments about family dinners.  Thank you for sharing your experiences.  It has been very inspiring to me!  And I now have a Twitter button at the top of the page if you'd like to follow my daily posts there.

 

Pear and Almond Cake

 

This cake is delicious on its own, but looks lovely with a dusting of powdered sugar.  For a more decadent dessert, serve it with a scoop of lightly sweetened whipped cream or vanilla ice cream.

Serves 12
20 minutes preparation time
approximately 1 hour 10 minutes baking time

1 cup whole unsalted, raw almonds
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup canola oil
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 teaspoon almond extract
3 Bosc pears, peeled, cored, and cut into 1/4-inch cubes

Preheat oven to 350 degrees.  Butter and flour a Bundt pan.

Finely chop the almonds in a food processor.  In a medium-sized bowl, whisk together the chopped almonds, flour, baking soda, salt, cinnamon, and nutmeg.  In a large bowl, whisk together the canola oil, eggs, sugars, and almond extract.  Stir the dry ingredients into the wet ingredients until they are just combined.  Gently stir in the pears.

Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Let the cake cool in the pan for about 30 minutes, and then turn it onto a cooling rack.  When it has cooled, turn it onto a serving plate, cut yourself a nice big piece, polish a fork, and dig in.

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Pear Tarte Tatin

While we're on the subject of dessert, here's another recipe for a classic with a twist.  For those of you not familiar with Tarte Tatin, it is a caramelized tart, usually made with apples.  To mix things up, I make it with pears.  The flavors are very pure, and the combination of the caramel, fruit, and crust is luscious.  It would make an excellent addition to any Thanksgiving spread.

 
The technique for making tarte tatin is different from most tarts.  You start by caramelizing the fruit in a skillet on the stove top, then cover the fruit with dough and finish cooking it in the oven.  When the tart has cooked, you flip it over to serve it so that the crust ends up on the bottom. 

The trick is to cook the sugar at a high enough heat that it caramelizes but not so hot that it burns.  I admit that I do not make this tart perfectly.  The caramel on that top picture should be a bit darker.  But this is one of those cases where perfection should not stand in the way of the good, the very good, actually.  I've made the caramel too dark and I've made it too light.  If the sugar gets very dark, you may or may not like the intense flavor of the sugar, but with a scoop of ice cream, I think it is delicious.  If the apples don't caramelize completely, after you turn the tarte onto the serving plate, you can just spoon any remaining liquid over the top.  Either way, it's fantastic.

If you have never tried making tarte tatin, channel your inner Julia Child and fearlessly go for it.  The results will be delicious and gorgeous, even if it's not perfect.  Perfection is overrated, anyway, isn't it?  

Pear Tarte Tatin

For the dough:
1 1/3 cups all purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into about 10 pieces
1 egg

For the filling:
4 tablespoons unsalted butter
1/2 cup granulated sugar
4-5 Bosc pears (depending on the size of your skillet)
whipped cream or vanilla ice cream for serving (optional)

Pulse the flour, confectioners' sugar, and salt together in a food processor.  Add the butter and pulse until the butter ranges in size from that of a small pebble to that of cornmeal.  Empty the flour mixture into a bowl, and crack the egg on top.  Lightly scramble the egg and then, using your hands, work it into the dough until the dough starts to come together.  Roll the dough into a ball, and then flatten it into a disc about 4 inches around.  Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

When you are ready to cook the tart, preheat the oven to 375 degrees.  Heat the butter in an 8 or 10-inch oven-proof skillet over medium heat.  When the butter has melted, sprinkle the sugar evenly over the pan.  Add the pears cut side down with their fatter sides towards the outside of the pan.  Squeeze in as many as you can because they will reduce slightly in size as they cook. Trim one pear half to fit in the middle. 

Turn the heat up to high and cook the pears until the sugar turns a rich, golden brown, about 10 minutes.  Rotate the pan if needed to ensure that the sugar browns evenly.  If the sugar begins to get darker than a medium brown, turn the heat down slightly.  Remove the pan from the heat, and, using two forks, carefully turn the pears over so that their cut sides face up.  Return them to the high heat and cook until the sugar is a deep caramel brown, about 5 minutes. 

While the pears are cooking, roll the dough out into a circle that is about an inch larger than the diameter of your pan.  When the pears are done, remove the pan from the heat and carefully drape the dough over the pan.  Taking care not to burn your fingers, tuck the edge of the dough along the side of the pan.  If you have measured accurately, the dough should just fit with a bit extra to slip down into the sides. If you do what I usually do and roll it a bit too big, just squeeze it into the pan.  Don't worry if the dough is a bit lumpy because this will be the underside of the tart when you are done.  Place the pan in the oven and let it cook until the crust is lightly browned, 25 to 30 minutes. 

Remove the pan from the oven and let the tart cool for 15 minutes or more.  Place a large serving plate over the top of the pan.  With oven mitts or pot holders, pick up the pan with the plate on top and quickly flip the pan over so that the tart inverts onto the plate.  I recommend that you do this over a surface that is easy to clean (or the sink) because more than once a bit of caramel has oozed out of the side as I flip the pan.  Serve warm or at room temperature.

If you make the tart in advance and would like to serve it warm, you can reheat it in a warm oven -- say 250 to 300 degrees -- just before serving. 

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Un-Corny Pecan Pie

 
We have developed a thing in this house against corn syrup.  I was responsible for getting the ball rolling when I started to pay attention to how many prepared foods contained corn syrup, high fructose corn syrup or, in many cases, both.  I mean, really, ketchup? bread? cereal?  The children love reading labels now, looking for -- and rejecting -- anything with corn syrup.  When Olivia spotted this T-shirt at a craft fair last year, I was so tickled that I bought it for her.  (You can get your own here).

But I had a twinge of regret when I made pecan pie, my all-time favorite pie, last year for Thanksgiving.  The children were horrified when they saw me reach for the bottle of corn syrup.  I tried to weasel out of it with "a little bit is fine" and "at least we are making our own," but they were not mollified.  This year, when Olivia requested that I make pecan pie without the corn syrup, I leapt at the chance to make a guilt-free pie.

This pie does not have the thick layer of sweet stuff that you usually find in pecan pie.  I used honey instead to give it a syrupy, almost caramel, texture.  I think it is actually an improvement over traditional pecan pie.  And with a sprinkle of sea salt on top, it was heavenly.

This old dog loves it when her children teach her new tricks.

Un-Corny Pecan Pie

Serves 8
10 minutes preparation time, plus an extra 45 minutes to prepare the crust
20 minutes baking time

1 Pre-Baked Tart Crust
1 stick (8 tablespoons) unsalted butter
1/2 cup packed light brown sugar
1/2 cup honey
1/2 cup cream
1/2 teaspoon fine sea salt
2 1/2 cups pecans, chopped or broken into large pieces
1/2 to 1 teaspoon coarse sea salt
Whipped cream or ice cream for serving (optional)

Prepare and bake the tart crust according to the instructions in the recipe.

While the shell is baking, make the filling. Melt the butter in a small saucepan over medium heat.  Add the brown sugar, honey, cream, and fine salt and cook, stirring frequently.  Bring the mixture to a simmer and let it cook for an additional minute.  Remove from the heat and stir in the chopped pecans. 

When the tart shell has finished cooking, slip it onto a cookie sheet (to save the bottom of your oven in case the filling leaks through a bit).  Pour in the filling.  Sprinkle the coarse sea salt over the top.  Return the tart to the oven (still at 375 from baking the crust) and cook until it bubbles all over, about 20 minutes.  Cool completely.  Remove the tart bottom from the sides and slip it onto a serving plate.  Serve with ice cream or whipped cream.

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Brown Sugar Cookies

Olivia got into her head that she wanted to make brown sugar cookies.  Doesn't that sound delicious?  I think she got the idea from a book, Easy Desserts, that my mother gave her a few years ago.  She loves looking through it and dreaming up what she will make next.  And of course the rest of us love helping and tasting the results.

Sunday morning we had just enough time to make the dough.  Then we went out and let it sit in the refrigerator to chill.  Olivia baked the cookies with a friend after school on Monday.  An excellent playdate, if you ask me. 

 
 
The cookies are sugary and buttery, with a rich flavor from the brown sugar.  The edges are crisp and the centers chewy.  They are perfect with fruit for an afternoon snack or with ice cream for dessert. 

Brown Sugar Cookies

Adapted from Easy Desserts: Recipes Anyone Can Make

Makes about 2 dozen cookies
20 minutes preparation time, plus time for chilling
20-25 minutes baking time

2 sticks butter, softened
3/4 cup packed brown sugar
1 egg yolk
1 tablespoon vanilla extract
1 1/4 cups unbleached white flour
1/4 teaspoon salt
1 teaspoon baking soda

In a mixing bowl, beat the butter until it lightens in color and then gradually add the brown sugar.  Add the egg yolk and vanilla and mix thoroughly.  Add the flour, salt, and baking soda, and mix again. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. 

When you are ready to bake the cookies, preheat the oven to 350 degrees.  Using a tablespoon, scoop out the dough and roll it into balls.  Bake for 10 to 12 minutes until the cookies are golden.  Let the cookies cool on the cookie sheet for a couple of minutes before removing them. 

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Pumpkin Cupcakes with Lemon Cream Cheese Frosting

 
Months ago, we planned a camping trip for this past weekend.  I envisioned hiking under the changing leaves, with crisp nights and warm fires.  Instead, the weather turned miserably cold and rainy.  We watched all week hoping the forecast would change, but by Thursday it was clear that the front was coming to stay.  So we called it.  We were all disappointed, but I'm just not tough enough to pitch a tent and cook when it's a wet 45 degrees outside.

Oscar did venture out during one downpour long enough to collect one of the cooking pumpkins that was decorating our steps.  Olivia had a friend over and, together with Chloe, they devised an elaborate game that kept them occupied for hours.  That gave Oscar and me an opportunity to spend some time together, just the two of us.  I do treasure the times that -- by happenstance or by design -- I get to spend with just one of my children. 

 
We made excellent use of our time by whipping up a batch of pumpkin cupcakes.  I love to use fresh pumpkin for baking.  It really doesn't take that much longer, especially because the pumpkin can be easily cooked in advance and refrigerated for a few days or frozen for a very long time.  I usually steam or bake it, remove it from the shell, mash it, and freeze it in 2-cup batches.  This time, my 7-ish pound pumpkin yielded 6 cups of pumpkin, enough for three baking projects.  The flavor of fresh pumpkin is more delicate and, well, fresher.  These cupcakes are airy and nicely spiced, and the hint of lemon in the frosting is an excellent complement to the pumpkin.

Instead of camping, we had our black bean and monterey jack casserole at the cozy home of the friends that were supposed to be our camping cohorts.  We sat around their fireplace, chatted, drank red wine, and played mahjong.  The children still got their slumber party, and we all got to eat these cupcakes. 

Pumpkin Cupcakes with Lemon Cream Cheese Frosting

The pumpkin for this recipe can be cooked in advance and stored in the refrigerator for a few days or in the freezer for several months.  The frosting can also be prepared in advance.  Just leave it at room temperature to soften to spreading consistency.

Makes about 18 cupcakes
1 hour preparation time (including cooking the pumpkin and making the frosting)
20 minutes baking time

for the pumpkin cupcakes:
1 1/2 sticks (12 tablespoons) butter at room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla
4 eggs at room temperature
1 small pumpkin (or 1 16-ounce can)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg

for the frosting:
1 stick butter at room temperature
1 1/2 8-ounce packages cream cheese at room temperature
1 pound confectioners' sugar
5 tablespoons freshly squeezed lemon juice (or more to taste)

If you are using fresh pumpkin, cut the pumpkin in half and clean out the seeds and all that stringy stuff that must have a name, but I don't know it.  Separate out the seeds and save them for roasting.  Cut the pumpkin a few more times so that the pieces are small enough to fit in a large stock pot.  Put an inch or two of water in the bottom of the pot.  Cover the pot and bring the water to a boil.  Turn it down and let the pumpkin steam until it is soft, about 20 minutes. 

Remove the pumpkin chunks from the pot and, when they are cool enough to handle, scoop the flesh out of the shell.  Mash it finely with a potato masher.  Keep 2 cups of the pumpkin for this recipe and refrigerate or freeze the rest.  Preheat the oven to 350 degrees.  Fill a muffin pan with paper cupcake holders.

In a mixer, beat the butter and sugar together at medium-high speed until fluffy and lighter in color, about 5 to 6 minutes.  Add the vanilla and eggs, and mix until combined.  Add the pumpkin (fresh or canned) and mix again. 

In a medium-sized bowl, sift together the remaining ingredients and mix them with a whisk.  Add the dry ingredients and mix until just combined.  Spoon the batter into the cupcake holders.  Bake until the cupcakes have risen and a toothpick inserted in the middle comes out clean, about 20 minutes.  Remove the cupcakes from the oven and let them cool. 

To make the frosting, cream together the butter and cream cheese in a mixer at medium high speed.  Sift in the confectioners' sugar and blend it at low speed with the cream cheese mixture.  Add the lemon juice and blend again.  Taste and add more lemon juice if you like.

When the cupcakes have cooled to room temperature, frost them. 

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Oatmeal Chocolate Chip After School Cookies

 
The children have been back at school for more than a month now, and we are finally getting into a routine.  It is all a bit bewildering for me those first few weeks, trying to get back in the rhythm of the school year again.  But Chloe is now quite happily settling into kindergarten and comes home each day singing songs she has learned.  Olivia just became a patrol, and could not be more enthusiastic.  For the last couple of days, she has had Chloe and Oscar dressed, teeth brushed, and ready for breakfast more than an hour before they needed to leave for school because she wanted to get there early and begin patroling.  Oscar, too, seems to be settling comfortably into his second year.  I learned today that his butterfly was "fourth out of the first five" out of the chrysalis.  Very exciting stuff.

When they get home from school, I want them to be greeted by the feeling of home.  In the world of food, nothing does that better than milk and cookies.  The cookies should be homemade, of course, and the smell of them baking should waft through the door as they walk thorough it.  I'd be there to greet them in a frilly apron, with a set of pumps and a string of pearls, cookies and milk loaded onto a silver tray. . .  Okay, I'm getting a bit carried away, but there is something very traditional and homey in a 1950s kind of way about milk and cookies. 

Of course, cookies aren't the healthiest snack so I prefer to make them an occasional treat rather than an everyday snack.  But I also thought it would be good to develop a healthier version that would be a bit more nutritious and stick with them until dinner.  This recipe is my attempt to accomplish that. 

Oatmeal replaces some of the flour and whole wheat pastry flour, which adds a whole grain without the heaviness of regular whole wheat flour, replaces the rest.  It has less butter and sugar and fewer chocolate chips than most recipes.  I also added an extra egg to compensate for the reduction in butter on the theory that eggs are healthier because they have more protein.  The nuts are optional, but if your children eat them, load them in because they too are filled with healthy protein.

Presto chango and now that classic cookie snack is something I feel better about giving them regularly.  The cookie is soft and cakey, with a touch of chewiness from the oatmeal.  They are similar enough to a regular chocolate chip cookie that the children love them, especially dipped into a glass of cold milk. 

And after the children are in bed, the dishes are done, and the house is quiet, they make a tasty treat for the adults, too.

Oatmeal Chocolate Chip After School Cookies

The dough for the cookies can be frozen.  If you're very organized, you could form it into tablespoons and freeze them on a cookie sheet.  When they harden, put them in a freezer bag to store them.  When you want to cook them, just pop them on the sheet.  They may need a couple of extra minutes to cook.  Otherwise, you can just freeze the dough in a storage container or freezer bag.  Let it thaw in the refrigerator before cooking.

1 cup oatmeal
1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
3 large eggs
3/4 cup chocolate chips
1 cup walnuts or pecans (optional)

In a small bowl, whisk together the oatmeal, pastry flour, baking soda, and salt, and set aside.  Melt the butter.  Meanwhile, measure the brown and granulated sugars into a large bowl.  When the butter has melted, whisk it into the sugars.  Add the vanilla and eggs.  Stir in the flour mixture.  Add the chocolate chips and nuts, if you are using them, and mix them into the dough.

Chill the dough for at least an hour and as long as a few days.  When you are ready to bake the cookies, adjust the oven racks to the upper and lower third of the oven.  Preheat to 375 degrees.  Arrange the cookies on an ungreased cookie sheet by rounded tablespoons, leaving a couple of inches between cookies.  Bake for 9 to 11 minutes until the cookies are golden brown.

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Victory Bread Pudding

I made this recipe for my aunt, Midge.  She had been craving a basic, pure-tasting bread pudding. And, of course, I welcomed the challenge of coming up with something that would satisfy her craving.

Midge isn't just any ordinary aunt.  She is the best.  She and my uncle Jay have treated me and my siblings with such respect and love that I think of them as second parents.  They have always welcomed us to visit them in Manhattan or on Long Island and helped me take time out to appreciate and celebrate life.

Growing up, Midge managed to develop a relationship with each of my siblings that made us feel special.  She took a genuine interest in us, making sure that she had a bit of one-on-one time with each of us to catch up and find out what was going on in our lives. 

I haven't polled all of her nieces and nephews, but if I did, I think I would discover that even today, she makes all of us feel unique and that our lives are fascinating and important.  And that is saying something because there are dozens of us.  I love asking her for advice because I know that whatever decision I make, she will be behind me all the way.  And now she is working her magic with the next generation.  It is so gratifying to see the relationship that she has with my children.

When Midge told me that she had advanced stage colon cancer last year, I was heartbroken.  How do such horrible things happen to such good people?  Midge has had a year that can only be described as hellish, with multiple rounds of chemotherapy, radiation, and surgery.  She still has one surgery to go, but the incredible news is that it looks like she has beat it.  I'd like to think that some of the goodness that she added to the world came back to her when she needed it. 

Through it all, there were some truly dark days when even getting out of bed was a challenge.  But Midge handled it all with courage and dignity.  Some of her journey was chronicled in this Wall Street Journal story.  One of the images that helped her through it was the Winged Victory, a statue whose beauty first brought her to tears when she saw it in the Louvre as a teenager.  The image of that strong, beautiful winged woman inspired her to keep going.  And keep going she did. 

Making this bread pudding for Midge was a way to celebrate the end of a very tough year, a year that brought her a raw deal and a sweet victory. 

 
The pudding itself is pure, with traditional flavors of cinnamon and nutmeg.  I sprinkled a bit of sugar and some hazelnuts over the top for a bit of crunch.  Midge made the suggestion that we serve it with a bit of cream spooned over the top, as she had had it in England.  It was the perfect touch.

Victory Bread Pudding

Serves 8
20 minutes preparation time
45-50 minutes baking time

I used a combination of white breads for this recipe, Arnold Brick Oven White and a soft-crust Italian bread.  The texture of these breads yielded a classic pudding, soft with the bread well-integrated into the custard.

4 large eggs
3/4 cup sugar
4 cups whole milk
1 cup cream, plus more for serving
2 teaspoons vanilla
1/4 teaspoon grated nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons freshly grated lemon zest
1/4 teaspoon salt
10 cups cubed white bread
1/4 cup chopped hazelnuts
1/4 cup granulated sugar

Whisk together all the ingredients except the bread, hazelnuts, and sugar.  Add the bread and toss gently.  Let sit for at least half an hour.

Preheat oven to 325 degrees.  Pour the mixture into a buttered 9-by-13 inch casserole pan.  Sprinkle the hazelnuts and sugar over the pan.  Bake for 45 to 50 minutes, until the pudding is browned and beginning to puff, but still a bit jiggly in the middle.  Let it sit for a couple of minutes before serving.  Serve with a bit of cream drizzled over the top.

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Simply Peach Pie

I know I have just recently given you a pie recipe, but I really must share this one with you too.  I don't know when it started, but many years ago, I started making this pie for Gabe's birthday.  His birthday is the during the height of peach season and there really is nothing more delicious than a perfect peach.  And as my brother-in-law and I were discussing the other day, peaches are one of those fruits that are as delicious cooked as fresh. 

Now it has become a tradition and every year for Gabe's birthday, we make peach pie.  During Gabe's birthday party the year Olivia was born, I spied my mother cradling Olivia and gently giving her her first food, a finger full of peach pie filling.  Two years later, my mother did the same with Oscar.  (Chloe was only 1 month old at the time of Gabe's birthday, so we had to wait a bit to give her her first food, pumpkin pie at Thanksgiving).

This pie has become a part of our family history.  I love crisps and crumbles, too. Really any variation of good sweet stuff and fruit will do it for me, especially if it is topped with a scoop of ice cream.  But one of the best things about fruit pies is that, because the crust itself does not have a strong flavor, they let the fruit shine.  Over the years my recipe has evolved a bit, but it has always had the fruit as its star.  The filling has no other spices or flavors and with perfectly ripe peaches it is fabulous.  I try to buy the peaches a couple of days in advance so that they have time to ripen before I make the pie.  Or if I am making it the same day, I buy seconds at the market.  They are usually more ripe, and any bruises are easily removed. 

                                                                                                        Many thanks to Olivia for taking this picture!

This pie can be eaten either warm or cold, but we prefer it cold.  The crust is best if eaten on the day it is made, but it is still very good a few days later so it can be made ahead.  It can also be frozen.  If you plan to freeze it, assemble it, but do not bake it.  Wrap it tightly with plastic wrap.  When you are ready to eat it, cook it according to the directions, but factor in a bit more time for it to cook completely.

And although I know you are reading to get a recipe, I really can't let the day go by without saying something about the man that this pie honors.  When we were married, we had "hand in hand" inscribed on the inside of our wedding rings. I had no idea how many times that phrase would come to life.  Gabe has been a true partner in this full, happy, crazy life we have together, and I cherish that every day.  What a fabulous man/husband/friend he is.  He is a true peach (totally corny, I know, but Gabe appreciates a good pun).

Simply Peach Pie

1 batch basic pie crust
7-8 large peaches
1/4 cup cornstarch
1 tablespoon butter at room temperature
1/2 cup sugar, plus 1 tablespoon for sprinkling

Make the basic pie crust and refrigerate it for at least 15 minutes.

Preheat oven to 450 degrees.

First, peel the peaches.  Bring a large pot of water to boil.  Gently lower in the peaches and let them boil for about one minute.  Remove them from the water with a slotted spoon and let them drain in a colander.  When they are cool enough to handle, slip off their skins.

Slice the peaches into 1/2-inch pieces.  Cut each of those pieces in half crosswise.  Mix the peaches with the cornstarch and 1/2 cup of sugar.

When the dough has chilled, roll out the larger piece and transfer it into the pie plate.  Pour in the peach filling.  Cut the butter into small pieces and drop them over the filling.  Roll out the second piece of dough into a 10-inch piece and transfer it onto the top of the peaches.  Trim the edge of the crust out to even it out, if necessary.  Fold the edges under and crimp the top and bottom crust together.  Cut a few slits into the top crust.  Sprinkle the remaining tablespoon of sugar over the top of the pie. 

Bake on the bottom rack of the oven for 10 minutes, then turn the oven temperature to 350 degrees and cook for about 50 minutes longer, until the crust is lightly browned and the filling is bubbling.  Chill the pie for at least 1 hour to let it set, or for as long as a couple of days.

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Blueberry Birthday Pie

Summer birthdays can have their disadvantages for children.  There is no party at school for one thing.  And we had to schedule Chloe's birthday party 6 weeks from the actual date in order to be sure that all the key players would be in town.

But they have their advantages, too.  There is nothing better than a pool-side birthday party.  And this cook loves that summer birthdays fall in the middle of the best fruit season of the year.  Pie is high on my list of favorites so I was thrilled when Chloe asked for a blueberry pie for her on-the-actual-day-family-birthday-party.  (I don't know how you manage it, but around here each child ends up having at least two birthday parties, one for family and one for friends.)

Since blueberries are so good this time of year, the additions to the filling are minimal so that the taste of the blueberries can shine through.  The touch of lemon zest and a bit of nutmeg are just enough to add some complexity to the flavor.  Since blueberries are ready to go as they are and need no peeling or slicing, this is a very quick pie to make.

By the way, this pie freezes beautifully.  Last summer I made a few for the freezer, and it was such a treat to pull one out and eat it in the middle of winter.  To bake it, just take it directly from the freezer and bake it the same way.  It may take a bit longer to cook, so factor in an extra 15 to 30 minutes. 

Fortunately, we had a big crowd for Chloe's family birthday party, and I made two pies.  Now I have some left to comfort me as I adjust to the idea that our youngest -- and really, she was a baby just a few moments ago -- is 5 years old. 

 
Blueberry Birthday Pie

If the berries are sweet, you will need the minimal amount of sugar.  With deliciously ripe berries, 3/4 of a cup of sugar was perfect.  This recipe also works well with frozen berries if you don't have good fresh ones available.

Serves 8-10
30 minutes preparation time (including making the dough)
45-55 minutes baking time, plus 2 to 3 hours cooling time

For the filling
6 1/2 cups blueberries, rinsed
3/4 to 1 cup granulated sugar, plus 1 tablespoon for sprinkling
3 tablespoons quick-cooking tapioca
1 teaspoon lemon zest
pinch of nutmeg

Basic pie crust

Preheat oven to 425 degrees.

Mix the filling ingredients together.  Roll out the larger piece of pie crust until it is a bit larger than your pie plate and carefully transfer it into the pie plate (see the basic pie crust recipe for tips).  Spoon in the filling.  Roll out the smaller piece of crust so that it is large enough to cover the pie and drape it over the top of the blueberries.  Trim any overhanging pie crust with scissors and pinch the edges together.  Cut 3 to 5 vents in the top of the pie crust.  Sprinkle the remaining tablespoon of sugar over the top of the pie.

Bake the pie on the lower rack of the oven for 15 minutes.  Turn the oven temperature to 375 degrees and bake until the blueberries are bubbling and the crust is pale golden brown, 30 to 40 minutes.

To allow the filling to set, let the pie cool before you cut it, ideally 2 to 3 hours.

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Summertime and Strawberry Shortcake

 

I feel like we have been waiting forever for this school year to end.  Maybe it's the unusually cool and rainy weather, but summer seems so late in coming this year.  But now, finally, school is out and I am really looking forward to some lazy days. 

 

The children woke up yesterday to find some summer reading on their beds in the hope that we will have many days of reading and lounging.

 

 

And I hope for lots of time to do little else but stare at trees and sky, a view that always inspires.

 

 

Of course I have to mark the beginning of summer with a celebratory dish, too.  For me, the start of summer is the time to make one of my all-time favorite desserts, strawberry shortcake.  This recipe is just the way I like it.  The cake is really a biscuit, dense and not too sweet.  The combination of the cake with the sweetness of the oozing berries and the lusciousness of the cream is fabulous.  And now -- when the local markets are bursting with strawberries -- is the time to make it.

 

There is nothing as delicious as a local, in-season strawberry.  Those gigantic grocery store strawberries taste pretty good in January when the memory of a full-flavored strawberry has faded, but put one side-by-side a strawberry that has just been picked, and it doesn't stand a chance.

 

There are lots of opportunities for little hands to help with the recipe, mixing the flour and butter, kneading the dough, mashing the strawberries, and whipping the cream. 

 

 
The first time I made this recipe this year, I don't think I used enough strawberries or had enough cream.  It really needs a generous amount of each to balance out the shortcake.  And since it is much better the first day it is made, you may as well finish off that last piece tonight.

  

 

Happy summer!  Now if only the weather would cooperate. . .

Strawberry Shortcake

Serves 8
25 minutes preparation time, plus time for the strawberries to sit
15 minutes baking time

For the shortcake:
2 cups unbleached white flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
5 tablespoons butter, cut into pieces
2/3 cup milk

For the strawberries:
3 pints of strawberries, rinsed, trimmed, and larger berries cut in halves or quarters
1/4 cup sugar

For the cream mixture:
1 1/2 cups heavy cream
1/3 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Preheat oven to 425 degrees and butter and flour an 8-inch round cake pan. 

To make the shortcake, sift together the flour, baking powder, salt, and sugar in a large bowl  Mix in the butter with your fingers, mashing it into the flour until the mixture is the texture of coarse cornmeal.  Slowly stir in the milk a bit at a time, using just enough to get the mixture to hold together.  Knead the dough for about a minute.  Press it into the cake pan, pushing it gently up to the sides of the pan.  Bake for 12 to 15 minutes, just until the cake turns a pale gold color.

Let the cake cool in the pan for a few minutes before turning it onto a cooling rack.  When it is still warm, but cool enough to handle, split it horizontally with a large knife.  Carefully remove the top with the knife and a spatula.

About an hour before you are ready to serve the cake, gently mash the strawberries with the sugar.  The strawberries should be mashed enough to release some of their juices, but still maintain their shape.  Let the mixture sit for about an hour.

To make the cream mixture, whip the heavy cream, sour cream, sugar, and vanilla together until it is the texture of whipped cream.

To assemble the cake, place the bottom of the shortcake on a platter.  Spoon the strawberry mixture on top, and then layer on the whipped cream.  Gently place the cake top on the whipped cream.  Slice with a sharp knife.

 

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Rhubarb-Thyme Compote

 

Rhubarb is out at the farmer's markets this time of year, and I love it.  My mother often made a rhubarb sauce to have on hand as a treat, usually with vanilla ice cream.  Today it would be given the fancier term compote, which is a thick sauce of fruit in a sugar syrup.  Compote is extremely easy to make and can be used in a number of ways.  This rhubarb and thyme compote is delicious spooned over ice cream, on toast, over pound cake, or on pancakes.  It is also delicious on its own as a snack, although you may want to double the recipe so that you will have more of it.  My favorite way to eat it these days is swirled into plain yogurt. 

 

Because rhubarb is tart, it is often paired with strawberries, which add a balancing sweetness.  It is delicious that way, but this time, I wanted to try something a bit different, so I added the thyme. Although thyme is usually served in savory dishes, it is a nice complement to tart flavors like lemon, and I thought it would go well with rhubarb too.  It adds an earthiness and depth of flavor that elevates this compote from sweet treat to a more sophisticated flavor.  The thyme flavor is subtle because I still wanted the rhubarb to be the star of the show.   

Chloe tried the compote right out of the pan and gave it a thumbs up.  Just wait until she tries it over vanilla ice cream!

Rhubarb-Thyme Compote

Makes 1 1/2 to 2 cups
15 minutes preparation time
25 minutes cooking time, plus chilling time

5 stalks rhubarb, trimmed and sliced crosswise (about 3 cups)
1/2 cup sugar
1/4 teaspoon lemon zest
1/2 teaspoon fresh thyme, minced

In a medium bowl, toss the rhubarb with the sugar and let it sit for about 10 minutes.  This will pull some of the liquid out of the rhubarb so you will need less water when you cook it.

In a small saucepan, mix the rhubarb with the lemon zest and thyme.  Add a few tablespoons of water to make sure that the bottom of the pot is entirely coated with water.  Bring the mixture to a boil, reduce the heat, cover, and let simmer until the rhubarb is very soft, about 20 minutes.  Check the pan every few minutes to make sure that there is enough liquid to maintain a simmer.  If needed, add more a bit more water.

When it is done, scoop it into a jar and let it cool in the refrigerator until you are ready to use it.

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Oscar's Brownies

This post is kind of cheating because this isn't my recipe.  I haven't modified it one iota.  There was no reason to because these brownies are perfect as is.  So I'm just going to provide you the link to the original recipe and be on my way. 

The recipe originally ran two years ago in the Washington Post with the title "Man Catcher Brownies".  Although that idea seems a bit, well, dated, I have to admit that they are fabulous, and both of the men in my house -- big and little -- (as well as all the females) adore them.  They are rich, dense, and fudgy with a crisp shell on top.  Really, to me they are the perfect brownie.  The kids are a great help making these, especially licking the bowl, spatula, whisk. . .

They have been referred to by friends as Boyfriend Brownies and, my favorite, Man Killer Brownies (when you see what's in them, you'll see why that name may be the most apt).   But around here we call them Oscar's brownies.  He loves all things chocolate and for his birthday I usually make these brownies instead of cake.  Because they are so dense, they are great for constructing all sorts of shapes.  I have made them into a pirate ship, fire truck, and light saber.  

These brownies freeze well, and I have served them at numerous parties, and brought them to bake sales.  Try them and put them to whatever purpose suits you.

Vanilla Bean Pudding

There's something about pudding.  It's not fancy or elegant, but it is cold, creamy, delicious, and comforting.  It's hard to get enough.  We have been making it a lot lately.  We made the butterscotch pudding from the February issue of Gourmet magazine and the chocolate pudding from the Gourmet Cookbook.  Both were delicious, but I was in the mood for a simple, pure flavor, something with universal appeal to children and adults.  In a word, I wanted vanilla.

But not something bland or boring.  I wanted the rich taste of vanilla beans.  I had recently gone to lunch at Jaleo and had a fantastic Basque semolina cake with a vanilla cream center.  In fact, I had it twice in one week.  I went one afternoon with a friend for a relaxing, delightful lunch.  Unfortunately -- or fortunately, as it turned out -- I left my credit card behind.  Since I had to go back to pick it up anyway, I thought I may as well stop in with Chloe.  Needless to say, the experience was not as soothing as the first time around, but it did give me another crack at that cake.  I'm still a long way from figuring out how to recreate the cake, but I thought I could at least replicate the simple, rich vanilla flavor.  

This pudding is a simple cornstarch pudding that highlights the flavor of the vanilla bean.  It is not too sweet so that the vanilla bean is really the star, and the brown sugar adds richness to the flavor.  The pudding is very easy to make and absolutely delicious.  We have had both for dessert and as a snack. In our house, the children and the adults all love it.

Vanilla Bean Pudding

Serves 6
30 minutes preparation and cooking time, plus chilling time

3 cups whole milk
1 vanilla bean
3 tablespoons plus 1 teaspoon cornstarch
4 tablespoons light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt

Whipped cream for serving (optional)* 

Pour the milk into a small saucepan.  Split open the vanilla bean length-wise, scrape out the seeds with a spoon and add the seeds and the pod to the saucepan.  Heat the mixture until bubbles form around the edge of the pan, turn it off, and let it sit for 15 to 20 minutes.

In a small bowl, whisk together the cornstarch, sugars, and salt.  After the milk mixture has steeped, remove the vanilla pod and whisk the sugar mixture into the saucepan.  Bring to a boil over medium heat and, whisking constantly, boil gently for 3 to 4 minutes, until the mixture thickens.

Empty the pudding into a heatproof bowl.  Cover it with plastic wrap, pushing the wrap onto the surface of the pudding to prevent a skin from forming on the surface as the pudding cools.  Refrigerate the pudding until it is set, at least 2 hours and up to 2 days. 

If you are using the whipped cream, put a dollop on top of each serving.

* I like my whipped cream to be only slightly sweetened with a hint of vanilla so that it doesn't overwhelm the dessert.  For a cup of heavy cream, I would add a teaspoon or two each of granulated sugar and vanilla.

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Obamagranate Macadamia Ice Cream with Pomegranate Syrup

There really are two Washingtons. The one that people outside of the area read about, involving politics, power, museums, and monuments. 

And the one that the rest of us live in. The one that is filled with the daily events that most families share: school, work, laundry and, of course, eating.  Most days those worlds feel very separate, but once in a while they connect.

One such day for us was inauguration day.  On that day, we, along with millions of other Americans were swept up in the excitement and optimism of a new age.  And even on a day with temperatures in the 20s, how better to celebrate than with ice cream?

The idea from this dish came to me when Chloe saw a pomegranate on the counter and called it an Obamagranate.  Well, I thought she did, anyway.  After asking her about it and getting led through a series of puzzling comments that seemed to make perfect sense to her 4-year old mind but left me befuddled, I gave up on determining whether she had actually said it.  But an idea was born.

The result was a delicious, tangy, creamy dessert.  We threw in a few macadamia nuts because I always like a bit of crunch.  And fittingly, macadamias are native to Indonesia, and are grown commercially in Kenya and Hawaii, so using macadamias seemed an appropriate way to honor our new president's diverse roots (and those of Chloe's teacher, who is from Hawaii).  I left the macadamias whole so that they would be easy for those who didn't care for them to take out, but if everyone likes nuts, I would recommend chopping them a bit. 

My only disappointment was that the ice cream lost the beautiful color of the pomegranate in the process, so I made a pomegranate syrup to drizzle on top.  It was tangy and sweet and would be good on vanilla ice cream, too, but it is completely optional.  The ice cream without it was still a fantastic treat.  So here's the recipe, in honor of the upcoming President's Day holiday.

Obamagranate Macadamia Ice Cream with Pomegranate Syrup

Serves 6
15 minutes preparation time
30 minutes cooking time, plus time for chilling

For the ice cream:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 teaspoon lemon zest
approximately 2/3 cup pomegranate juice (from 1-2 pomegranates) (see note)
1 cup sugar, divided
4 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup macadamia nuts, toasted (see note)

For the pomegranate sauce:
juice of 1 pomegranate, approximately 1/2 to 2/3 cups
equal amount of granulated sugar

Mix the cream, milk, and lemon zest in a small pot, bring to a boil and immediately remove from the heat.  Let sit for approximately 30 minutes to cool.

In a separate pot, mix the pomegranate juice and 2/3 cup of the sugar and bring to a boil, stirring until the sugar has dissolved.  Remove from the heat and whisk in the cream mixture.

In a heat-proof bowl, mix together the egg yolks, the remaining 1/3 cup sugar, and the salt.  Add the cream mixture slowly, whisking constantly.  Return the mixture to the stove and cook over medium heat until the custard has thickened enough to coat the back of a wooden spoon or it registers 170 degrees on a thermometer.  Let the custard cool, then add the vanilla.

Chill the custard in the refrigerator for several hours until it is completely cooled and then freeze it according to the instructions of your ice cream maker. Add the macadamias about five minutes before the end of the process. Transfer to an airtight container and freeze until the ice cream is firm.

To make the syrup, mix the pomegranate juice and sugar in a small pan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Continue to let the mixture simmer until it begins to thicken, another 10 to 15 minutes. Pour it into a small jar and let it cool in the refrigerator until you are ready to use it. Drizzle on top of the ice cream.

Note:  To squeeze the juice from the pomegranate, leave the skin on and cut it in half through the middle. Squeeze it as you would a lemon or lime.  I used an old-fashioned lemon squeezer and then pressed any seeds that still retained their juice through a metal sieve. Some of the juice may squirt out, so I recommend putting the squeezer in the bottom of a deep bowl. 

To toast the nuts, put them in a dry skillet over medium heat, stirring occasionally, until they brown slightly, about 5 minutes.

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