Clara Diesslin's Hot Milk Sponge Cake

Clara Diesslin -- my father's sweet, hardworking mother, farm wife, and much loved grandmother -- was known as Grandma, or Grandma Gus, to many.  She was, as were many of her generation, a skilled baker (along with many other talents). Whenever we went to the farm to visit the first thing I did was run to the kitchen to check out the cookie jar; it was always filled with soft, buttery, thick, large, crumbly sugar cookies.  She also made hot cross buns for Easter that I adored, and baked her own bread, served with her own churned butter.

Grandma and me, circa 1959?

I have several of her recipes but this one, her hot milk sponge cake, is the one I use the most.  It's quick, easy, and so good served so many ways. It's also unlike any cake recipe I've ever seen, although I'm pretty sure it wasn't unique to her.  It's probably been lost as people stopped baking cakes from scratch in favor of cake mixes.  This is nearly as easy as a cake mix and one of only a very few cakes that I really like.

My favorite reason for baking it is as the support for garden-fresh strawberries instead of the more traditional biscuit-type shortcake, but I've topped it with many kinds of fruits and sometimes ice cream.  Until this weekend, however, I never thought to top it with blueberries. I have blueberries in my freezer given to me by a friend and was trying to think of a good dessert for some of them. I was watching a recent episode of "Chopped" on Food Network.   Voila!  Instant inspiration! and super-easy dessert. I would love to take credit for the blueberry topping recipe idea but I owe it to a contestant on television.

GRANDMA GUS'S HOT MILK SPONGE CAKE

Ingredients:

• 4 eggs
• 2 c. sugar
• 1/2 t. salt
• 2 c. unbleached flour
• 2 t. baking powder
• 1 c. milk
• 2 T. butter
• 2 t. vanilla

Method:

Beat eggs until light-colored.  Add sugar and vanilla and beat well.  Add milk which has been heated with the butter (do not boil).  Beat.  Add dry ingredients and beat. Pour into greased 9x13 pan.  Bake 25-30 minutes or until the top is golden brown and the edges have pulled away slightly from the sides of the pan.

Serve plain, with fruit, with ice cream, or use your imagination!

Variations

My favorite variation is to make it with almond extract.  That's what I did this time, to tie in with the blueberry topping.  Also, it can be easily cut in half and baked in an 8x8 or 9x9 pan (adjust baking time slightly).  I've also used whole wheat pastry flour and really like the flavor that adds.  


BLUEBERRY TOPPING

Ingredients:

• blueberries (about 2 c.)
• maple syrup (maybe 1/4 c.)
• almond extract (1 t or less)
• freshly ground pepper
• salt, if desired

Method:

Sometimes I'm not good about measuring ingredients. This is one of those times.  So do it to taste, using my measurements as a starting point.  Throw it all in a saucepan, heat it lightly, remove from heat and let it cool or serve it warm.  When serving, drizzle on plenty of the juice so it can soak into the cake a bit.  Add whipped cream for a bit of decadence.  

The salt and pepper were my additions, to balance the sweetness a bit.  The almond extract is excellent with blueberries (thanks, Chopped!).  

In this photo you can see how sponge cake gets its name.  Lots of airy pockets to help that topping soak in!

Any cake that makes it through over 40 years in my recipe box definitely makes me want to cook, eat, dance, love!

Roasted Rosemary Nuts

Perfect snack with your favorite summer beverage:  spicy-sweet-salty-herby nuts.

I saw the original recipe from Farm Cafe in Portland, Oregon when I was still living there. I tried it but something didn't quite work for me (or I did something wrong, who knows).  I kept the recipe because I was convinced I would like it but it's been in my files, ignored, for nearly 10 years.  

I dusted it off recently and was inspired to make them again, with some revisions from the original recipe.  I used almonds instead of hazelnuts -- the latter aren't as available here as in the Northwest, and aren't as inexpensive.  I changed the method a bit but kept all other ingredients as listed.  Here, then, is what I did.

ROASTED ROSEMARY NUTS

Ingredients:

• 2 c. almonds
• 1/2 c. packed brown sugar
• 3 T. chopped fresh rosemary
• 1/2 T. kosher salt
• 5 dashes hot pepper sauce 

Method:

Slowly heat sugar, salt, hot sauce, and a tablespoon of water in a pan over low heat.  Stir constantly until sugar is melted and very warm, adding another tablespoon of water if needed, but keep it minimal.  Give the heat a chance to melt the sugar; if you add too much water it will be too liquid-y.  

Stir in nuts and rosemary; transfer to pan lined with a sheet of parchment paper, keeping nuts in a single layer.  Bake at 325 for 15 minutes, stirring every 4-5 minutes. Keep a close eye the oven as the nuts can brown quickly.  Remove from oven and transfer quickly to a clean sheet of parchment paper.  Cool completely and break apart; store in airtight container.

Notes:

These are yummy -- a perfect blend of sweet, salty, and herb.  I halved the recipe but didn't reduce the hot sauce and still can barely detect it so next time I'll increase it just a little.

Use only the minimum amount of water you can get away with or your nuts may turn out more sticky-gooey than nicely glazed. 

I picked up the sheet of parchment paper from the baking pan to toss when I realized the leftover glaze was coming off in flaky bits.  I saved all this sweet rosemary goodness to add to salads... and may think of some other uses as well!

I don't remember what I didn't like about these the first time I tried  making them but I'm hooked now! They make me want to cook, eat, dance, love!

Plain and Simple

Sometimes food is so succulent, so juicy, so full of flavor, that it needs no embellishment or cooking; it just needs to be enjoyed.

Happy Independence Day, everyone!

Spinach Pesto and Beyond

After several years of just feeling so-so about spinach (I used to love it, but then, I used to grow my own and got spoiled; yes, homegrown is noticeably better), I found myself eating a lot of spinach this spring.  Always looking for new recipes, I found several for spinach pesto and decided to give it a try.  Most of the recipes you'll find on line are very similar.  Here's my version:

SPINACH PESTO

Ingredients, per serving:

• 1/2 c. loosely packed spinach
• 2 T. toasted walnuts, lightly chopped
• 1 T. parmesan cheese, grated
• 1 clove garlic, minced
• 1 t. lemon juice
• 1-2 T. extra virgin olive oil

Method:

If you've made pesto before, you know the routine.  In your food processor, pulse to blend the spinach, nuts, parmesan cheese, garlic, and lemon juice.  While running processor, drizzle in the olive oil to get the consistency you want.

Notes:

I love this.  The flavors are bright and fresh without being overpowering.  Put on warm pasta, spread on bread for your favorite sandwich (try a sourdough grilled mozzarella cheese sandwich with a thin layer of pesto and some sliced tomato), add to a little sour cream for a dip, or try whatever appeals to you.

I like this much better than basil pesto, and I feel like a traitor for saying that because I love basil.  But for whatever reason, I just don't care that much for basil pesto.  Once or twice a year I love it but that's it.  Sorry, basil pesto lovers!  

I used walnuts but you can use whatever you like.  Toasting them adds another layer of flavor.

I've kept this for over a week with no discoloration (like with basil pesto) and it still tasted good.  I wouldn't keep it much longer than that; it can also be frozen in ice cube trays like basil pesto.

In looking for ways to use spinach pesto, I ran across several similar recipes for a spinach pesto salad.  I modified what I found slightly and made this:

AND BEYOND:  SPINACH PESTO PASTA

Ingredients (per serving):

• 2 T. spinach pesto
• 2 ounces pasta of choice
• 3-4 cherry tomatoes
• shaved parmesan
• 2 T. chopped green onion

     dressing:

• 1 T. pesto
• 1 T. sour cream
• 1 T. mayo
• pepper
• dash lemon juice
• spinach or lettuce of choice

Method:

Cook pasta al dente; drain and put in bowl with 2 T. pesto.  Mix well. Chill.

Make dressing:  combine sour cream, pesto, mayo, pepper.  Use lemon juice to thin dressing a bit (you can also add milk).  Bring pasta out and dress; toss with green onions.

To serve, put a layer of lettuce or spinach in a bowl or on a plate; top with pasta, cherry tomatoes, and shaved parmesan.

Serve with bread or crackers, if desired.

Notes:

The more I ate this the more I liked it.  If you want to make this ahead, don't add the lettuce, cherry tomatoes, and shaved parmesan until just before serving to keep all flavors as fresh as possible.  You could also add mozzarella cheese, black olives, mushrooms.  I think next time I'll make it without the spinach but it was a good addition. 

However you make it, don't forget to cook, eat, dance, love!

Blueberry Tart

Holiday weekends often find me playing in the kitchen. This weekend is no exception.  Here's a recipe I found last summer and am enjoying again this weekend.  It's quick and easy.

BLUEBERRY TART

Ingredients:

• one sheet puff pastry, thawed
• about 1/4 c. jam of choice -- I used peach but blackberry would be good
• about 8 ounces of blueberries
• cinnamon

Method:

Preheat oven to 400.  Unfold puff pastry and cut in half for two rectangles; place on baking sheet.  Score each rectangle about 1/3" from edge to create a rim. Spread thinly with jam; sprinkle with cinnamon and top with blueberries.  Bake about 20 minutes or until puff pastry is golden.

Serve warm or cold, with ice cream or whipped cream, if desired.

Notes:

This is a very light dessert, perfect for summer evenings, blueberries soaking a little into the flaky crust with a bit of sweetness from the jam.  I think a little lemon zest on top of the jam would be a good addition.  Other spices could be used in addition to/instead of the cinnamon (fresh ginger or cardamom comes to mind).  I will also use a few more more blueberries next time, but there's lots of blueberry tang in every bite already.  

Cook, eat, dance, love!

Summer in a Jar

I began making preserves, jams, and jellies almost 40 years ago, and have made them pretty much every year since.  At first, I haunted abandoned orchards and you-pick stands for fruit.  When I had my own land, I planted a sour cherry tree so I could have cherry jelly and preserves; planted currents, gooseberries, strawberries, rhubarb, apples, blueberries, pears, plums, and two kinds of raspberries... all of which were enjoyed a variety of ways, including preserves.  Mom and dad would bring back tree-ripened peaches from a road-side stand in South Carolina every summer, and always gave me at least a half bushel -- and sometimes much more than that.  They were the best peaches; I've rarely had others that come close. It takes flavorful, delicious, properly-grown and properly-ripened fruit to make good preserves.  I've made dozens of kinds of jams, hundreds of jars over the years, and have given away most of them.  It's been a part of every summer.

That is, until a few years ago.  Things in my life were unsettled and I no longer had a garden in which to grow fruit.  Inexpensive, quality, local fruit is rare (the key word being inexpensive; certainly, there's quality, local fruit, although after having grown my own for 18 years I have very high standards).    So jams and jellies went by the wayside.

This summer, I happened upon some really wonderful peaches.  I was skeptical at first (California peaches?  they couldn't possibly compare to those tree-ripened, South Carolina gems) but they smelled so good that I bought a few and tried them.  

Then I went back and bought a few dozen more.  They're the best peaches I've had in years, and the ones that didn't get eaten went into preserves.

Everything I remembered about making preserves was still true: tedious preparation of fruit.  Sticky mess everywhere.  Scrubbing of jars and lids.  Hot, scalding, bubbling fruit splattering my hands and arms.  

And wonderful aromas, warm, rich tastes, and jewel-like colors. Delicious preserves to share and enjoy all winter long. 

But best of all was that it was good to return to that part of me.  It was about more than tradition or doing something familiar; it was a reconnection to my past, to something that I loved, and to a way of sharing that has been part of who I am for the majority of my life.

Cook, eat, dance, love!

   

(The recipe I used is in Sure-Jell boxes and on their website, so I'm not repeating it here.)

Memorial Day Salad Trio

I decided to celebrate Memorial Day with a salad trio.  

APPLE SLAW

Ingredients:

• apples, sliced thin and chopped
• celery, sliced thin on the diagonal
• golden raisins
• toasted walnuts
• sage
• chives, chopped

    dressing:

• lemon juice
• olive oil
• sugar to taste

Method:

Toss prepared ingredients with dressing.  A light, slightly tart version of the classic Waldorf salad.

I may try this with fresh fennel, thinly sliced, and also (but not with the fennel) with finely chopped fresh ginger.  


KUMATO TOMATOES & GOAT CHEESE

Ingredients:

• sliced Kumato tomatoes
• crumbled goat cheese
• chives
• fresh basil leaves
• balsamic vinegar

Method:

Layer ingredients on tomato slices in order listed.  Sprinkle lightly with balsamic vinegar.  Use the real stuff, not the red-wine version that's sold at grocery stores. It's expensive but a little goes a long ways and the flavor is much cleaner.



STRAWBERRIES & MINT

Ingredients:

• sliced strawberries
• chopped fresh spearmint
• orange juice

Method:

Toss berries and mint; add a splash of the juice.  Champagne would be lovely instead of the juice.


Notes:

Try one or more of these salads for something light.  The apple slaw is very refreshing; the Kumato tomatoes & goat cheese is a classic and often-repeated blend of flavors; and strawberries -- well, they speak for themselves.

If you haven't tried Kumato tomatoes, I highly recommend them. The seeds are  only available to select growers; the tomatoes have to be grown under specific conditions and protocols. They can therefore be a bit pricey, but they're worth every penny. They're amazingly full of intense, slightly sweet tomato flavor, something I almost never find in a grocery store tomato.   The flesh is firm and juicy; color varies from a brownish-red to greenish-brown. If you don't already know that refrigeration destroys a tomato's flavor, take this as your warning, and do not put these gems in your fridge.

Whatever you eat and with whomever you share it, happy Memorial Day weekend!  Go out and cook, eat, dance, and love!

Cate Jane's Sweet Potato Puree Soup

I love sweet potatoes.  Plain and simple or with other ingredients, but never ever with all that butter and sugar that many people serve as a vegetable at Thanksgiving. (There's more sugar and fat in that dish than in a normal pie, for crying out loud.  Talk about overkill.  And it doesn't even taste good; it just tastes like sugar.).  One of my favorite meals is a plate of steaming brown rice and some boiled sweet potatoes, lightly mashed and served plain, that's how much I love the taste of sweet potatoes. As part of a main meal, in a soup, in burritos, in salad... love 'em.

This soup was inspired by and named after a neighbor who wasn't feeling well.  We had recently been talking about sweet potato and kale soup, and when I found out she was ill, my mind started thinking of comfort food... first my thoughts went to my Il Templari variation with sweet potatoes, then to a sweet potato-black bean soup I love, but neither sounded quite like what would appeal to me if I were fighting off a bug.  Then it hit me:  cream of sweet potato soup, without the dairy!  I started thinking about what I would put in it and came up with the ingredient list below.

Of course I knew a sweet potato puree soup wasn't a novel idea, and a quick search on the internet confirmed this. There are many delicious-sounding variations of a sweet potato puree soup, many of them very similar to what I made.  I went with my original instincts of what would feel comforting to me and plunged in. The result: one of my new favorite soups.  And yes, I may be breaking my arm patting myself on the back, but this truly is a keeper for me and one I know I'll make often.  It's very simple, very easy, and muy delicioso!

For the first time, I'm endorsing a product:  the broth I used for this soup.  The reason is very simple:  when I opened the box of broth and tasted it, I was struck by its richness and depth of flavor.  I think it made a huge difference in how the soup turned out; I believe it really brought out the sweetness and flavor of the sweet potatoes.  Feel free to use whatever broth you like, but  consider giving this one a shot.  I am not receiving any compensation for this endorsement (but if they'd like to reward me with some free broth I wouldn't say no).  

I only had two sweet potatoes so that's what my ingredient amounts are based on.  You can, of course, easily increase the amounts.

On with the show:

CATE JANE'S SWEET POTATO PUREE SOUP

Ingredients:

• 2 medium sweet potatoes
• 1/2 c. diced onion
• 2 peeled and chopped carrots
• 1 stalk celery, sliced
• 1 clove garlic, minced
• about 2 c. vegetable broth (highly recommend Pacific Organic Low Sodium Vegetable Broth)
• 1/4 t. ground ginger or more

Method:

Cut sweet potatoes into thirds and cook in a covered pot in about 1" of water until very tender.  Drain and cool; slip off peels.

While potatoes are cooling, over a low heat, cook remaining veggies in a very small amount of olive oil until onions are translucent.  Add broth and cover; simmer until veggies are very soft.

Puree sweet potatoes with a small amount of liquid from veggies.  Put in soup pot.  Puree other veggies in food processor in small batches and add slowly to sweet potatoes, stirring to check consistency.  I used all the broth and veggies in this batch.  Add ginger.  Heat gently, and serve.

Notes:

If I'd had fresh ginger I would have added it.  You can also add cinnamon and/or nutmeg.  I chose not to add the last two because I wanted the sweet potato taste to be simple, clean, and in the front, but another time, depending on my mood, I might add any and all of those.  I think a hint of rosemary would also be good in this, especially as a winter soup, with a warm rosemary polenta or cornbread on the side.  

You can, of course, add dairy (cream, milk, a swirl of plain yogurt or sour cream).  I think if I served this cold I might add a dollop of plain yogurt for the tang.

Although I am not a fan of cold soups, this is delicious, smooth, and light when eaten cold, and would be perfect for a hot summer evening meal, with perhaps a wild rice salad or some marinated green beans...

However you serve it, do give it a try, and as you do, remember to cook, eat, dance, love!

Buttermilk Bread

Lately I've been enjoying one of the first things I taught myself in the kitchen:  yeast breads.  When I was a sophomore in college, my roommate convinced me to join a cookbook club.  We each got two free books and had to order and pay for two books.  I've long forgotten what the two paid-for books were, but I still have the two free ones, both bread-baking cookbooks.  My very first excursion into yeast-bread baking was a success, and I was hooked.  In fact, I was so in love with homemade bread that for ten years I made all (and I do mean all) my own bread:  rolls, buns, loaves, pita, and all the sweet yeast breads like donuts and coffeecakes, and every non-yeast bread you can think of as well.  

I love everything about yeast breads: the yeasty fermenting smell of the yeast as it proofs.  Mixing the ingredients together and seeing the gluten begin to form stretchy threads.  The physical feel of the bread in my hands as I knead and feel it take on a smooth texture, and of putting my shoulders into turning and folding.  Seeing it rise, not once, but twice, as the yeast does its magic. Smelling the warm aromas as it bakes.  And finally, slicing it and tasting it, still warm from the oven.  

The slow process of bread baking is part of the attraction for me.  I know many people prefer to rush through it, using bread machines, fast-rising yeasts, and other shortcuts.  For me, it's like a lot of things: it's not the destination as much as it is the journey.  I like the connection I have with my food when I take time with it.  I like the journey of bread baking; it satisfies something much deeper than just my hunger.

Although I don't bake as often as I did during that ten-year period, I so dislike paying too much money for too-often poor-quality store-bought bread that I tend to make my own bread frequently.

Here's a loaf that makes great sandwich bread.  It has a fine grain and a slightly-nutty, slightly-tangy flavor; it slices well and makes great toast.  And yes, it's from one of those two original books.

BUTTERMILK BREAD

adapted from A World Of Breads, Dolores Casella

Ingredients

• 1 c. buttermilk
• 2 T. sugar
• 2 1/2 t. salt
• 1/3 c. butter
• 1/2 c. warm water
• 2 T. yeast
• 1/2 t. baking soda
• 6 c. flour (unbleached or a mix of unbleached and whole wheat)

Method

Gently heat the buttermilk with the butter until the butter is melted.  Stir in most of the sugar and the salt.  Set aside to cool to lukewarm.

Proof the yeast in the warm water with the remaining sugar (1 t. or so is plenty).

Combine half the flour and the baking soda.  Add cooled buttermilk and yeast and stir until smooth and you can see the gluten begin to form.   Add as much more flour (ideally not more than 3 more cups) and knead until smooth and elastic.  

Place in a greased bowl and cover with a damp (not wet) dish towel.  Let rise in warm place until doubled.  Punch down, form into two loaves, and place in greased bread pans.  Let rise again.  Bake at 375 for 45 minutes or so.

Remove from pans, cool on racks until you can't stand it any more, then slice and enjoy!

Variation

I think this would make a great cinnamon raisin bread, with coils of cinnamon, butter, and golden raisins.  

Notes

If you aren't familiar with bread-baking, there are plenty of good resources on the internet.  But if you really want to know about the journey of bread-baking, pick up some of the older cookbooks, make a cup of tea, and settle in for an evening. You might find that the journey is worth it.  

It's all part of cook, eat, dance, love!

Date Nut Bread

Recipes for date nut bread -- like recipes for almost anything, any more -- are all over the internet.  I don't know how this one compares to what's popular right now.  I just know it's one I've been baking for 40-plus years, and it's stood the test of time, at least for me.  The recipe is from "A World Of Breads," Dolores Casella, one of two bread cookbooks I've had since the early '70's.  I still use both of those cookbooks regularly.

To get right to it:

DATE NUT BREAD

Ingredients

• 2 c. chopped, pitted dates
• 1 t. baking soda
• 1 t. salt
• 2 c. boiling water
• 2-6 eggs (depending on how rich a bread you want.  I use 2-3)
• 1 c. brown sugar (note:  this is a decrease from the recipe in the book)
• 1/2 c. soft (not melted) butter
• 3 c. flour
• 1 c. nuts (I use pecans when I'm giving this for gifts but I like walnuts, too)

Method

In a bowl, combine dates, soda, salt; pour boiling water over all, stir, and set aside to cool.

Beat eggs until well-blended.  Add sugar and butter and beat until light and fluffy.  Stir in flour; add date mixture and nuts.  Blend.  Batter will be on the liquid side.  Pour into two greased loaf pans.  Bake 350, 55-60 min.

Slice and enjoy!

Variations

You can add vanilla or almond extract (2 t.).  Or, use 1 c. orange juice in place of part of the water.  Try different dried fruit (cranberries with the OJ would be good).  Experiment!

Notes

I like this warm with butter but it doesn't need any spread at all, it's moist and full of fruit and nuts and just really good.  It's also good for cream cheese sandwiches (add some chives or fresh herbs of your choice) or with other cheeses (like goat cheese) or peanut butter.  Good with tea and coffee.  Good for breakfast or a snack.  Good with savory soups.  Heck, it's just good!

Cook, eat, dance, love!

Mom's Southern Vegetable Soup

My mother grew up in the south, and she grew up poor.  Beef wasn't common in the south then anyway and, with little money available, when her family did eat meat it was more likely to be pork or poultry.  So the vegetable soup I grew up on and love is a pork-based vegetable soup, not the beef-based many know.  As far as I know mom never wrote down her recipe but I watched her make it several times growing up and have been making it on my own for 40 or so years.  Here it is, as best as I can remember.

MOM'S SOUTHERN VEGETABLE SOUP

Ingredients

• ham shank (optional) (most of the ingredients are optional, actually)
• vegetable stock (homemade preferable)
• carrots
• onions
• celery
• green beans
• corn
• peas
• okra
• black-eyed peas
• lima beans
• potato
• tomatoes (peeled, canned or fresh)
• herbs (I use basil and rosemary)
• imagination
• love

Method

If you're making stock, make it first, using your own favorite recipe.  I like to make it with lots of celery tops, a quartered onion or two, a couple of bay leaves, and a couple of carrots cut into large pieces.  I let it simmer at least an hour.  Taste and season if you like.  I don't add salt if I'm using a shank because the shank will add a lot of salt anyway.  When the stock is done, strain it over a large bowl or pot and discard the cooked veggies.  

Mom always threw her ham shank into the pot and added the canned and not drained tomatoes and most of the veggies and let it simmer.  After a few hours she would pull the shank out, cut off the meat, add the meat back to the pot, and announce dinner.  I like to cook the shank in the broth first because I like to skim as much of the fat off as possible before I add the other ingredients.  Up to you.  If you do cook the shank in the stock, let it simmer slowly an hour or more, then remove the shank; allow it and the stock to cool.  Skim the fat off the stock, shred the meat from the bone, and add it back to the stock, along with all the other veggies.  Simmer at least 30 minutes or until all raw veggies are done.  

Serve with cornbread or a crusty loaf of bread.

Notes

OK, now on to the imagination part:  you don't have to use a ham shank.  You can use a ham hock but be forewarned they generally have very little meat on them.  You can use chopped ham but you'll lose the smokey flavor from the shank.  I tried it once and never again.  However, it's also very good as a vegetarian/vegan soup with no meat at all.  Vegetables can be of your choice but the tomatoes are part of the base of the soup so I wouldn't omit them.  I also think celery, onion, and carrots are pretty basic, but there are no rules here.  Amounts are what you have on hand and like.  Okra isn't required and it's not my favorite veggie but throwing a handful in thickens the soup a bit, which is kind of nice on a cold winter evening.  It's better with fresh veggies (mom almost always made it late summer) but you can used canned -- but use as many fresh veggies as possible.  Better the second day.  Freezes great!

Have fun with it, and cook, eat, dance, and love!

Hoosier Corn Fritters

It's getting towards the end of the season but local corn may be available a few more weeks.  Although  not everyone has a love affair with fresh corn on the cob, my father, who farmed in the Midwest growing up, passed just such a love on to at least some of his children.  Add to that the fact that I grew my own corn for over 20 years, and you've got a real corn snob on your hands.  But even someone who truly loves fresh corn on the cob, to the point that no off-season corn in any form is worth eating, appreciates eating fresh corn other ways than just on the cob.  These fritters are a great way to capture the corn flavor of summer with a bit of zing.

Corn fritter recipes are all over the Internet; many are exact copies of each other.  My recipe has been tweaked it over the years; it's not drastically different than what you'll find elsewhere, but to me it's a bit better than most.  It's not yet perfect but it is oh-so-delicious.  Go out and pick a few ears from your garden and give this a try.


HOOSIER CORN FRITTERS


Ingredients

• 2 ears fresh local corn, shucked, and kernels cut off cob
• 1/4 c. diced onion
• 2 eggs
• 1/4 c. 2% milk (other milk may be used, or even water)
• 3 T. yellow corn meal
• 3 T. whole wheat pastry flour
• 2 1/2 T. baking powder
• dash salt
• pepper to taste
• a dash of cayenne pepper, or cumin

Method


Whisk eggs with milk in large bowl, then add corn and onion.  Stir together corn meal, flour, baking powder, salt, pepper, and spice.  Add to corn batter and let sit 15 minutes.

Heat a thin sheet of olive oil in a non-stick skillet (medium heat).  Drop batter by small spoonfuls -- about 2 T. each -- into oil; fry until browned on each side, and drain on paper towels. 

Serve while warm with plain yogurt, sour cream, and/or a little homemade salsa.

Notes


Frozen corn will also work well for this, especially if it's corn you've cut off the ears and frozen yourself.  Don't bother with canned corn -- it simply isn't as good (I'm a corn snob, remember?  Or as I prefer to say, I have a highly educated palette).  The whole wheat flour adds just a bit of earthy flavor and the onion plays well with the corn.  They can be a bit crumbly (one of the things I'm trying to perfect) so make them small, not large, unless you don't care if you get lots of corn fritter chunks instead of fritters.  These fritters make a great side for a Thanksgiving dinner; substitute rosemary for the cayenne pepper or cumin.


And cook, eat, dance, love!

Blueberry Pudding Cake

Blueberry Pudding Cake is a recipe from epicurious.com.  I made it with only small modifications and wanted to be sure to credit the source.   If you're interested in the original recipe, check out the link; I'm posting as I made it. Very moist, flavorful, and a good way to highlight summer blueberries.

BLUEBERRY PUDDING CAKE

Ingredients

• 1/4 c. plus 1/3 cup sugar
• 1/4 c. water
• 1 T. fresh lemon juice
• 1 T. cornstarch
• 10 oz blueberries (2 cups)
• 1 c. whole wheat pastry flour
• 1 3/4 t. baking powder
• 1 t. salt
• 1 large egg
• 1/2 c. lowfat milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 t. vanilla

Method

Mix 1/4 c. sugar, water, lemon juice, and cornstarch in a small saucepan; add blueberries.  Bring to simmer and maintain, stirring as needed, for about 5 minutes.  Remove from heat and set aside.

Mix the flour, baking powder, salt, and 1/3 c. sugar.  Separately, mix egg, milk, butter, and vanilla.  Add flour mixture and stir until just combined.  Pour batter into greased 8x8 pan, then pour blueberry mixture evenly over batter.  The sauce partially sinks and makes a fun, spider-web-like design.

 

Bake at 375 for about 30 minutes.

Serve warm or at room temperature, ideally with a vanilla topping like ice cream, whipped cream, or  vanilla yogurt (my favorite, lighter than ice cream, but still adds the creamy, vanilla-y goodness).

Notes

I liked this but did find it pretty rich because of all the butter so if you try it, be forewarned and consider smaller servings than you might dish out.  I used less sugar than the recipe called for and was pleased with the not-sickening-sweet result, especially because of the richness.  It was very moist, more like a sponge cake, and the blueberry sauce also offset the richness and was a nice foil to the buttery cake.

Next time I'm going to add 1/2 c. more blueberries, a heaping T. or more of lemon zest, and perhaps sub lemon extract for the vanilla.

And when I do, I'll cook, eat, dance, love!

Whole Wheat Bread

I've been baking bread for nearly 40 years now (yikes!) and the very first loaf I made was whole wheat, and very successful -- which is probably what launched me into years of bread-baking. Over the years I've tried a lot of whole wheat recipes: liked most, didn't like a few, and have had various favorites. This is my current favorite, a basic recipe that, like many bread recipes, can be treated a variety of ways. It's easy and yields two medium loaves. You can make one with additions, as I did here, or just enjoy the simple, tender goodness as is!


WHOLE WHEAT BREAD

Ingredients

• 1 c. buttermilk
• 1/4 c. honey
• 2 t. salt
• 1/3 c. butter
• 1 c. warm water
• 2 T. yeast
• 1/2 t. soda
• about 6 cups flour (I use all whole wheat)

Method

Heat the buttermilk and butter gently until butter is melted; add sugar and salt. Cool to lukewarm. Dissolve yeast in water and add to lukewarm buttermilk mixture. Combine 3 c. flour and soda; mix. Add liquid ingredients to flour, mix well, then stir in rest of flour and knead until smooth and elastic. Place in a greased bowl, turn, cover (I used a damp, wrung-out towel), place somewhere warm, and let rise until double -- about 45 minutes. Punch down, divide in half, knead lightly, shape into loaves, and place in greased loaf pans. Cover again and let rise again.

Bake in a 375 degree oven for 30-40 minutes. Bottoms will sound hollow when done. Brush tops with butter, milk, or water to keep crust soft. Cool on rack, if you can stand to wait, then slice and savor!

Variations

I mixed 1 c. of golden raisins and 1 c. of walnuts with a generous amount of cinnamon; rolled one loaf out fairly thin (about 1/3" or so), covered with nut mixture, and rolled loaf tightly before placing in pan. Yum!

Another filling, on the savory side: rosemary, butter, green onions, chopped.

You can also make this into rolls. It makes good sandwich buns, too -- especially if you add a generous amount of sauteed onions with a little celery seed, sage optional.

No matter how you vary it, this is a tender loaf with a fine grain that slices well. It has a slight tang from the buttermilk and is perfect with just about anything.

Bake, cook, eat, dance, love!

As American as...

... apple pie!

I was thinking about the 4th and foods that seem part of the 4th: anything barbecue, fried chicken (just not KFC, thank you very much!), potato salad, coleslaw, lemonade, deviled eggs; the list could go on and on, and of course the list will vary for everyone. Me, I couldn't help thinking of apple pie. It's a cliché, yes, and maybe it's not a summer pie, but still, for me it fits. Then I looked at the fresh local blueberries in my 'fridge... and voila! A combination of summer and as-American-as, for your eating pleasure.

APPLE BLUEBERRY PIE

crust ingredients

• 3 c. unbleached flour*
• 1 T. sugar
• 1 t. salt
• 1/2 c. shortening
• 1/4 pound (1 stick) frozen butter, cut into 6-8 pieces
• 1/2 c. ice cold water. Measure precisely in a liquid measure cup.

method

Place all ingredients into food processor except water. Pulse until crumbs form. Add water all at once and process for 15-30 seconds, or until it begins to form a ball. Do not over-process or crust will be tough.

Remove from processor; wrap and refrigerate until filling is ready and oven is preheated.

*I used 1/2 c. whole wheat pastry flour in place of the same amount of unbleached. I really only like whole wheat crusts for savory pies, as they tend to be a bit heavier and chewier and not nearly as flaky, but this amount of whole wheat flour was too small to weigh the crust down, and I was determined to add a little bit of health. Not enough to counterbalance all the fat and unbleached flour, I know! but a little bit is better than none.


filling ingredients

• 4-5 c. thinly sliced, peeled apples (whatever fills your pie pan)
  
• 1 generous c. blueberries
• 3 T. cornstarch
• 2/3 c. sugar
• cinnamon
• 1+ T. crystallized ginger
• 3 T. butter, cut into pieces
  

method

Combine all ingredients except butter. I like to allow pie filling ingredients to sit awhile to blend and get some of the fruit juices running but this isn't necessary.


Preheat oven to 425 F.

Roll out and fit bottom crust to fit your pie pan. Roll top crust to have ready as soon as filling goes in.

When oven is hot, pour filling into crust, top with butter, top with the top crust, seal edges, make a pretty design in the crust with a knife to let the steam out, and pop into the hot oven.

Bake 15 minutes, then reduce heat to 350 and bake for 30-45 minutes more. Remove from oven and allow to cool on rack.

(The initial hot oven helps keep the bottom crust from getting too soggy, as does cooling on a rack with air circulation under the bottom of the pie.)

The blueberries bleed as they cook and turn the whole pie... blue! Very 4th of July, no?


Slice and enjoy.

(A scoop of vanilla ice cream doesn't hurt.)

Happy 4th! and while you're lighting fireworks, don't forget to cook, eat, dance, love!

Bonnie Shortbread

There are many, many recipes for shortbread, but this one -- a Scottish shortbread recipe -- is one of the simplest and, as is often the case with simple recipes, one of the best. Give it a try for melt-in-your-mouth buttery goodness.



SCOTTISH SHORTBREAD

Ingredients

• 1 c. (1/2 pound) unsalted butter
• 1/2 c. sugar
• 6 T. cornstarch
• 2 1/2 c. unbleached flour
  

Method

Drop everything into the food processor, give it some short pulses until the ingredients start to blend, then let it whir until the dough begins to gather up a bit.

Press onto a non-stick cookie sheet: you can do 2 circles (8-9" each), or about an 8x10" rectangle. (You can also use a regular baking sheet with parchment paper). I ran the rolling pin lightly over the top to smooth it but that's not necessary. Prick all over with a fork.

Bake at 300 degrees for 40-45 minutes, or until top is firm when pressed and edges are very light golden. Remove from oven. If desired, sprinkle top lightly with a little more sugar. Carefully cut into wedges or squares by pressing down with a knife or spatula edge (do not draw knife across cookie, simply press down to cut), then let cookies cool on baking sheet.

Grab a bowl of fresh summer fruit and a piece of shortbread, and sink into buttery heaven!


Notes

Warning: these are very rich -- a little goes a long way!

Although the recipe doesn't call for flavoring, this might be really good with a little lemon zest and some lemon extract... or almond...

Whatever you might try, always cook, eat, dance, love!

The Perfect Pancake

I know a title like that is just itchin' for a fight, but the title isn't mine -- it's the title of the magazine article where I first found the recipe -- and anyway, while this recipe may not be your idea of perfection, it's been my favorite pancake recipe for over 20 years, so I'll stand by the title. It's certainly perfect to me.

I found the recipe back when I subscribed to Country Journal magazine, tried it almost immediately, and made it for overnight company many times, with frequent requests for the recipe. Quite simply, I love it, and others seemed to like it as well.

So of course I was very unhappy when I was looking for it one day about 5 years ago and couldn't find it.

I no longer had the magazine because I'd written the recipe on a card. I immediately searched through my entire card file and then began leafing through my cookbooks, thinking I might have stuck it in one as a bookmark.

No luck.

I tried to remember exactly who might have the recipe from my sharing it.

No luck.

I searched the Internet.

No luck.

Finally, I began looking at pancake recipes with a similar ingredient list, mainly looking at recipes that had cornmeal, oats, and whole wheat flour. I remembered that much so I figured I could come up with something close, either with another recipe, or by experimenting a little.

But it's bothered me that I didn't have the recipe, I was never quite satisfied with "substitutes," and today, thinking of pancakes, I decided to try another Internet search. Things get posted all the time, so it was certainly possible that it had been posted since I last looked. Hope springs eternal, and all that.

Googled "Country Journal pancake recipe."

And there it was.

Someone else had been looking for it and submitted a request to the Hartford Courant's recipe request column. And someone else saw the request and replied.

Thank you, reader who requested it. Thank you, reader who saw the request and replied (others replied with the same recipe, so I'm obviously not the only one who thought this was a keeper!). Thank you, Hartford Courant, for publishing all of it. Thank you, Country Journal, for printing the original recipe in January 1987. And thank you, woman who shared the recipe with Country Journal and started all this. I wish I could remember her name to give her credit. Maybe someone will see this and share it with me.

I know what I'm having for dinner tonight. But before I head to the kitchen...


OATMEAL-WALNUT GRIDDLE CAKES

Ingredients

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/2 cup unbleached flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup finely chopped walnuts
• 2 large eggs
• 2 1/4 cups milk
• 1/4 cup honey
• 1/4 cup melted unsalted butter (cooled) or oil

Method

Combine dry ingredients, including walnuts, in a large bowl and mix. In separate bowl, beat eggs, lightly, then blend in remaining liquids.

Make a well in the dry ingredients and add liquids all at once. Blend with a few deft strokes. Let sit 10 minutes, then cook on a hot griddle. Makes about 15, 5-inch cakes.


Notes

Letting the batter sit 10 minutes or so really is important. The flour absorbs some liquid and makes the batter thicker.

Adjust the liquids or flour to your liking for thinner or thicker pancakes.

This recipe is perfect as is, but over time I tried different versions... the biggest change being that I omitted the walnuts. Really great with them, but if you don't have them, substitute other nuts (toasted pecans... yum!) or leave them out. Since they don't absorb liquid, the omission never affected the batter.

One of the reasons I like this recipe is that it calls for milk rather than buttermilk. I rarely have buttermilk on hand and appreciate not having to sour milk. And, for those who can't have milk at all, I found the recipe worked just as well with soy milk or even water, with no noticeable change in flavor or texture.

I also got to where I left the honey out. After all, you're probably putting maple syrup on them anyway, so they really don't need the sweetener. And the whole grain flour makes them slightly sweet. But you can use the honey, or molasses, or even brown or some other sugar. You may have to make slight (very slight) adjustments to the fluid content of the recipe but pancake batter is fairly forgiving.

I generally used 1 1/2 c. whole wheat flour (regular or pastry, both work) and left out the unbleached flour.

You can also add whatever fruit you like to the batter. A good fall apple, peeled, chopped, and tossed in, is perfect with what is already perfection.

Don't forget the 100% pure, warm maple syrup.

And don't forget to cook, eat, dance, love!