Category Archives: Fruit

Peach Polenta Cake

Monday, 19 June 2017

I found this cake in an email that I received from the Gourmandise School. The Gourmandise school is a sweet little cooking school at the top of the new Mall in Santa Monica. I’ve taken a few classes there and I always enjoy myself. This recipe grabbed me. It’s the perfect summer dessert recipe and it’s a very special cake. Stone-fruit – peaches, olive oil, polenta and almond flour. It’s a beautiful, dense cake with a wonderful depth of flavor and texture. The addition of honey that sinks to the bottom makes it all so delicious and decadent. It’s really one of my very favorite cakes (although the family favorite remains the orange, olive-oil, cornmeal cake that I wrote about on April 30, 2014. I highly recommend...

See This Post Only

Cherry Hand Pies

Tuesday, 14 March 2017

My Dad loves pies. I have vivid memories of going to Dupars in the Valley with my Dad when I was a little kid and ordering pie with him. He has hysterical stories that he tells about his interactions with the Dupar’s waitresses who I remember would wear uniforms with aprons. My dad is a charmer and I’m sure the old gals all loved him. I grew up thinking that my father’s favorite pies were banana cream pie and chocolate cream pie. Although it’s true that he loves those, his deepest pie dream is Cherry pie. I did not learn this until two months ago. Since then I have been working to perfect my crust and pie making ability. My Father is now 88-years old – not bad for a guy who has been smoking Marlborogh cigarettes for...

See This Post Only

Cranberry Sauce

Saturday, 24 December 2016

One of the many reasons I look forward to Thanksgiving is the cranberry sauce. I love making it and I love eating it. For years I have been on the hunt for a perfect cooked sauce (I have a favorite raw relish that I will post as well). I found this gem as part of a Food52 contest. It was not the winner but as far as I’m concerned it is far above the rest! It is slightly modified. The original recipe called for a pinch of cayenne pepper but I have not been able to bring myself to include that one ingredient. Maybe next year. Cranberry Sauce Ingredients: 1 Tbsp butter 1 honeycrisp apple, finely chopped 1 tsp found cinnamon 12 to 14 ounces fresh cranberries, rinsed and the uglies culled out 1 cup real maple...

See This Post Only

Apple Pie

Monday, 05 December 2016

It is Thanksgiving 2016. Even in this insane year there is much to be thankful for. Keeping it simple, let’s be thankful that Ellen discovered this Crunch-top Apple Pie who knows how many years ago. She usually insists on making it. Then she insists on serving it, and sometimes she even insists on deciding which guest gets to eat it (Susan…. remember that Thanksgiving?). This year we had a talk and she agreed that I could give it a go on my own. Here’s a photo of the Sunset cookbook with the recipe (on short-term loan to me), my gorgeous new rolling pin (works like a dream), and the PIE (not as pretty as Ellen Neiman’s but then it only took me 40 minutes start to finish and dollars to donuts it tastes the same as...

See This Post Only

Dan’s Best Blueberry Tart – EVER

Friday, 10 June 2016

This tart is the best thing ever. Dan knows it. Everyone who eats it knows it. He makes it every time he comes to visit us (Dan is Mimi’s husband. Mimi is Alan’s best cousin.) In addition to being Alan’s best cousin’s husband, he is a fine, wonderful, funny person in his own right! (Aunt Elaine describes him as ‘delicious’. . .). We don’t invite Dan to come down specifically because of his tart making expertise, but we do start talking about ‘the Tart’ whenever we hear that Dan is coming into town. This time Dan and Mimi came for Jared’s wedding and we got a couple extra days out of them. So happy! The Tart was made for the post-wedding brunch. Here is the recipe. So so so delicious. Dan’s Best...

See This Post Only

Baked Apples With Dried Apricots And Almonds

Sunday, 19 October 2014

I told my brother Phil that my ‘book group’ was coming over for dinner and that I was making baked apples for dessert. He didn’t think that was a very interesting dessert and made some comment about what’s the big deal about putting an apple in the oven and turning the oven on. That is NOT a baked apple. This is a baked apple... Baked Apples with Dried Apricots and Almonds (-Cooks Illustrated 1/1/2010) Ingredients: 7 large Granny Smith Apples or another tart-ish apple with flavor 6 Tsp butter, softened ¼ cup packed brown sugar 1/3 cup dried apricots chopped 1/3 cup almonds or walnuts coarsely chopped and toasted 3 Tbsp oats 1 tsp grated orange zest 1 tsp vanilla pinch salt 1/3 cup maple syrup 1/3...

See This Post Only

You’re A Tart. Make A Tart. Peach Tart.

Sunday, 01 September 2013

(from Disa Fink in Denmark) I have written about this tart crust before but every time I need it I have to search wildly on Batch-33. It seems to be hidden in a section on Satsuma plums. This is really probably the best tart dough ever in the whole world (thank you Disa) and in summer when there is so much delicious stone fruit around and berries abound, I generally keep a crust or two frozen for last minute pie rustique! Tomorrow night Nick Barlow is coming for dinner and I’ll throw one together for him for sure! I’m hoping that by using the word “Tart” three times in the title of this posting that it will pop up quickly when I search for ‘tart crust’. Let’s hope. Down with frustration! Peach...

See This Post Only

Fear Of Rhubarb

Thursday, 20 June 2013

I’ve been pretty curious about rhubarb for a couple of years but weirdly intimidated by it. It’s not an ingredient that either my mother or grandmother ever used when I was growing up. Ever. So I don’t have a context for it and that has made me kind of anxious. Never cooked with it. Never ate it. Weird – I know – because if nothing else I’m a pretty fearless cook. I’ll try cooking pretty much anything I’m curious about and eat any non-meat thing too - so I don’t get the ‘rhubarb phobia/block’ but anyway it exists and it was time for me to overcome it. I’ve been super curious about it. I love the color. I love the concept of going both ways savory and sweet. I read lots of rhubarb recipes. My...

See This Post Only

Our Best Jam So Far!

Tuesday, 28 May 2013

I realize that Sue and I haven’t been making jam for very long but I think we have a knack. Is that conceited? Well Sue has a knack and I piggy-back off of her talent. The only thing is that the last two batches of our strawberry jam had nothing to do with Sue’s talents. She went home to ‘print’ and left me with the yeoman’s task of completing the jam. I think she thought that since I insisted that she get another half flat of strawberries that I was on my own to finish it up. No worries – even though it was hours and hours of work. Whatever. It was totally cool and since I had to do it myself I was super focused and attentive and I liked that. Kind of meditative in a way. And I got to experiment with some lemon...

See This Post Only

Bitter and Sugary Seville Orange Marmalade

Saturday, 09 March 2013

Sue showed up with Seville oranges from her dealer supplier. “Orange marmalade?” she said. Irresistible those oranges were. The thing is, Sue brought over the MOST ridiculous recipe I have ever read. A million steps involving things such as cleaning, juicing, separating seeds and membranes (to make pectin…. Really???), digging out the ‘pith,’ julienning, “milking” the seeds and membrane encased in cheesecloth (weird…), more juicing, sectioning of lemons both regular and Meyer lemons, cutting lemons into triangles…. It was a good thing that we divided the oranges between us for preparation and that we broke the work up into two days (one day for preparation and one day for cooking) otherwise I would have...

See This Post Only