Sass & Veracity

Pumpkin Pecan Bread Pudding: Dessert or Breakfast?

Everyone has their rituals for special days -- whether they involve huge family gatherings, or quiet time scheduled for two, food has a tendency to permeate them all.  I know.  Big surprise.  With respect to Thanksgiving, my mother always insisted that we eat early -- 1pm.  I guess her mother did, so the tradition was passed along, allowing for the even more important tradition of getting all the leftovers out at about 7pm to begin the eating frenzy again.  You know, just in case someone didn't have turkey coming out their ears yet.

When I met my husband, my family's early eating time meant that we could eat with them -- (a dinner I made...) and then like complete lunatics the loving young people we were, head over to his family's house to eat again, usually at about 6pm.  We could barely move when we were finished, our midsections stretched beyond anything we'd imagined before, and swearing we wouldn't eat turkey for an entire year.  Funny how that works, isn't it? 

Another thing I inherited was the notion of a holiday breakfast -- but it wasn't from my family.

I was used to eating at midday, so the idea of a big breakfast not only made me want to crawl under a table to get away from even thinking of eating more food on such a calorie laden day, but cringe at the thought of trying to put a special breakfast on the table while I was in the middle of trying to pull off Thanksgiving or Christmas dinner.  When my husband told me not to worry, that he'd make breakfast, I wasn't soothed by his cheerful smile or the image of two of us doing completely different things in such a small space on such a busy day.

We've all aged, and in the years we've been married, we've established our own traditions.  A holiday breakfast seems to have stuck -- and it works, but only when I'm not also making the bulk of the holiday dinner and we're not eating until 7pm.  Plus, believe it or not, my husband is the turkey dude now.  Go figure.  That leaves me time to think of other things -- like breakfast.

Hence, the adoption of a recipe I found years ago when I wanted something I could make the night before, pop in the fridge, and then into the oven the next morning:  Fat Momma's French Toast.  Since that time, I've altered the recipe, of course, and it's a bit different each time I make it.  But I tried something truly different a few days ago, and we enjoyed "breakfast" for dinner, another thing we did about once a week when I was growing up.

Funny, though.  As we mulled over the first bites of my latest, we knew it was more of a dessert -- no longer French toast.  And with the day old pumpkin braid I had left over from the dinner rolls I made, my Pumpkin Pecan Bread Pudding was born.

Oh, my goodness.  If this is the epitome of a holiday breakfast, then sign me up and I'll forget the dinner.  It's truly amazing. 

Cherry Orange Almond Scones

Being at Lis' wedding this past weekend was an amazingly busy swirl of activity focused on obvious preparations, food, getting acquainted, food, 4am bed times, food, and then more food. 

Did I say food?

Not much else can be expected from a group of serious foodies, right?  I'm still in awe of the idea that people can meet through the Internet, converse for a year and a half in blog comments, cyber bake sessions, and more than a few phone calls in some cases, then meet -- it all seeming surrealistically normal.  Like I'd always known Lis, Helene and John.  The wedding ceremony was tear inducing (I'm a sucker for big guys who are so obviously devoted to their wives), the reception an artfully decorated evening on the shores of stormy Lake Erie, and the cake something I wish I still had a slice or two of hidden deep in the freezer so I might sneak it out when no one was looking and nibble on it, savoring.  Yes, very good times -- and wistful, surprisingly.  When you've spent so much time together for several days, and are so busy, once you're gone, you think of all the conversations you might have had -- questions you might have asked. 

But there's always next time, right?

In the meantime here's a bit of tea and scones served up on my wedding dishes.  I'll imagine that my no longer invisible friends are sitting across the table with me.  The rest of you can pull up a chair as well if you'd like a warm Cherry Orange Almond scone with Devonshire Cream and jam with a hot cup of Assam.

How do you like your tea?

Carrot Raisin Thyme Muffin Tops

I've had a muffin pan in my cupboard for years that hasn't had much use.  The point of it from what I can remember was to create only muffin tops, and not an entire muffin.  I guess there are some individuals who prefer eating the puffy crispy top of a muffin and not the entire thing?

I can't imagine, because I don't hesitate for one second when I'm eating any part of a muffin.  But I bought the pan anyway. I'm incorrigible when I see something that is different.  Different as in -- that's the strangest thing I've seen -- and then toss it in my cart.

It's been used for tarts, mostly, because the cups are so shallow.  And it's been used for brownies because they pop right out and there's no cutting necessary.  It's also been used for a dessert I still haven't posted that keeps taunting me because I can sort of remember how I made it, but not exactly, so there the lovely photos of it sit, reminding me I should be more organized when I experiment.  Right.

But recently, I actually made muffins in the pan -- finally.  The recipe I used to make these Carrot Raisin Muffins caught my eye because it was staring at me from the back of a box of Sun-Maid California Golden Raisins one morning when I was trying to dig my cereal out of the mess that is my son's pantry area.  I'd had carrot cake on the brain for a while and had been looking for a recipe that wasn't drowning in oil.  Instead, this recipe uses some butter and buttermilk. 

Maybe if I used the shallow muffin pan, I'd have little carrot cakelets...okay, muffin tops.

 

Almond Plum Big Top Muffins

Stone fruit is still going strong here in Paradise, and for some reason, I waited quite a while before I brought home some plums.  I love plums -- especially the black ones with golden fruit inside -- and when I see them in the store, I look for the ones that are very firm hoping that when I bite into one, it will at least come close to the flavor of the plums I used to steal from those trees in Spain when I was eight.

I know.  Another Spain story. 

When we lived in Chipiona, there was a grove of fruit trees very near our house.  There were also rows and rows of grape vines, but after eating grapes that weren't ripe, the plums in the trees must have become immediately more attractive.  They were big trees that required painful shimmying up the trunk since the lowest branches were too high to reach.  But that didn't stop me and while my younger brother and sister watched, I made it into the tree, and watching for the farmer.  We'd seen him before, and I'm sure it was no surprise that we were the Americano waifs that prowled the neighborhood barefoot and unsupervised, so he wouldn't have too much trouble finding our parents if we were caught.  But the plums were so big and looked so juicy. 

I straddled a hefty lower branch and edged my way to the plum I wanted, grasping a smaller branch with one hand, and reaching hard with the other.  Unfortunately, the smaller branch broke, and I fell, landing hard on my left shoulder, dislocating my arm from its socket.

Yes, it hurt.  My brother and sister thought I'd been shot because of the cracking sound the branch made, and ran, leaving me in the dirt.  I never got to taste that plum, but it's impossible not to remember that story every time I see them and although it was pretty painful, the memory makes me laugh.   

These muffins only add to it all.  They're moist and crunchy at the same time, and they're made from Joanne Chang's master recipe which was published in the March 2006 issue of Tauton's Fine Cooking, "All Your Favorite Muffins."  Joanne Chang wrote the article to illustrate how easy it is to have one recipe, then alter it with different ingredients for variety.  The first time I tried them, I went with large cups .

This time, I decided to work on getting bigger caps. 

Two Berry Muffin Bliss and a Story

It's still not quite 10am here, so grab a cup of coffee and a muffin.  If you're lucky, you have one that's as delicious as mine.  But I'll get to that later...

I finally decided to change my photo in the sidebar.  I started to think that maybe people didn't get it -- that it was never meant to be something serious considering the sarcastic human I am. 

When I started blogging, I didn't begin in Foodland.  I actually just needed to write, so started a blog that has nothing to do with food. *Can you even imagine?*  A good friend and I had made a commitment to begin a diet and exercise program, though, so it seemed like a separate blog (this one) would be perfect to discuss truly scintillating topics such as, "How to make tasty egg white omelets," or "Know your hamburger:  the hidden nutrients in America's favorite sandwich."  Well, not quite, but almost.

It was actually quite a challenge to write here because I was trying to do something that didn't feel like me. Not the cooking -- the writing.  I was used to just letting my opinions fly, and this didn't quite seem the place to do that since most of them have nothing to do with food.  Well, fifty percent, anyway.  Clearly, I've warmed up to the concept since then and have no trouble whatsoever being a complete smart ass when the occasion calls for it, or the weather is just right.

But what about the old photo?  It came about as the result of a post I did last year on having my hair cut after nearly a year had gone by.  It had gotten long and shaggy, and my roots were seriously in need of attention.  After years of having my hair done routinely every seven weeks ( I know.  High maintenance.), I had begun experimenting with dying my own hair, so not only was it long, it was lots of different shades -- grey included.  Finally, I had my hair done, and being the snark I am, decided to dig up some old celeb photos, and mimic them.  I am quite easily entertained.  I guess you had to be there...

So why did one of them end up here? *like this is news?*  That's the semi-practical aspect of the whole thing.  I wanted a small photo that I could use as an avatar here and there, and it was easy to cut the least corny one from the four -- or two, since I'm not Shelly Long, and could never come close to being Grace Kelly.  Plus, my crazy sister used to call her oldest daughter "Betty," even though her daughter's name isn't anything like Betty.  As in, "Come on, Betty.  We're going to be late to softball practice..."  Yes, my sister also has a snark streak a mile wide.  And then we all know about my childhood obsession with Betty Crocker, right?  And how I have that old cookbook my mother received as a blushing bride in the mid-Fifties?  It just seemed too perfect to have that corny photo of me on this blog in much the same way that a ficititious Betty Crocker's face appeared on a cookbook all those years.

   

Make sense?  Great!  Now watch it change.  Frequently.  In the meantime, how about a muffin?

I just happened to find Susan's Dos Berries Muffins at A Slice of Sueshe while making my rounds last week. I found Susan at Ben's What's Cooking? because she, unlike the complete slacker that I am, submitted them to Ben's bi-weekly I love baking event.  They looked so amazing, I was crazed compelled to make a special trip to the store to get berries so I could make them the next morning.  Although I chose blackberries and raspberries for mine because they were on sale, and used Greek yogurt (0% fat) instead of sour cream because my sour cream was (is always) moldy, I think the general idea is that two berries are better than one.  So true.  And the recipe?  Mmmm...totally qualifies as excellent because of my all important "not too sweet" factor.

My son and I enjoyed them warm from the oven with berries still steaming.  They're outstanding plain so you can enjoy the fresh tartness of the berries, or with butter slathered under a drizzle of honey on the second one, because we each had to sample two.

Pure bliss, and many thanks to Susan for the great recipe!  This one is going to the top of my ever expanding muffin list.   

Do you have a muffin recipe you think I'd enjoy?  Let me know!

 

Baked Eggs with Asparagus & Tomatoes

One of the good things about being on vacation for two weeks is that I've not been able to cook and add food photos to my hard drive.  That has forced me to go through what I've already accumulated, and either trash a dish, or make a mental note to post it.  Pathetically, when scanning through old photos, I can barely remember what I cooked, anyway.  So with the embarrassing addition of more than 750 vacation photos to my hard drive this week, it's been easy to delete, delete, delete old food photos, and mark the recipe (if I can actually remember where it is) to be made again with much better photos.  Sounds like a great plan that, if I know myself, will struggle toward execution.  So much food, so little time, right?

In the meantime, it's the weekend, and although half the world is smack in the middle of summer and not thrilled about turning on their ovens, knowing foodies as I do, sometimes, a recipe that's easy and delicious makes us rethink that decision.  These baked eggs are something that we love.  They work for a bistro-style dinner later in the evening, or a tasty lunch when a salad is included.  Of course, they make a great breakfast, too -- especially when there's something special to celebrate.  It's easy to mix and match ingredients, and this time, I included asparagus and tomatoes with a bit of cilantro and minced green onion.  Each time I've made these eggs, I've had some fun, but have never been disappointed.  The intensity of flavor is amazing.

Make sure you include the crusty toast.  It's perfect for scooping up the delicious eggs.

Baked Eggs with Asparagus & Tomatoes
serves 4

1 clove fresh garlic, minced
2 T cilantro, chopped
1 green onion, chopped
1/2 bundle asparagus, trimmed and cut in half
2 roma tomatoes, seeded and cored, then diced
8 large eggs
1/4 c. heavy cream
2 T unsalted butter
salt & pepper

Prepare asparagus by dropping into boiling, salted water for 1-2 minutes depending on thickness.  Immediately pour into a strainer and rinse under running cold water to stop the cooking.  Set aside on a clean towel.

Prepare all herbs and vegetables before preheating oven to "broil."  Make sure your oven rack is set no more than 6" from the heating element.

Combine garlic, cilantro, tomato, and green onion with salt and pepper to your liking in a small bowl and set aside.

To prepare the eggs, you will need 4 small cups to hold two eggs each.  You'll not use these to cook the eggs in.  Instead, they're to ready the eggs for quickly pouring into the hot, bubbling butter and cream.  After breaking two eggs into each cup, make sure to place the cups right near the oven.

On a baking sheet, place 4 gratin, or other oven-proof dishes.  A silicone mat lined baking sheet can help them from sliding around.

In each dish, place 1 T of heavy cream and 1/2 T of butter.  Place under the broiler for about 3 minutes, or until very hot and bubbly.

Without removing the baking sheet from the oven, quickly pour two eggs into each of the baking dishes, then add some pieces of asparagus, followed by a "sprinkle" of the tomato herb mixture.

Push the rack back into the oven and cook for about 5 minutes until the whites of the eggs are opaque and nearly cooked.  Remove from the oven and serve immediately.

Notes:  The original recipe can be found here.

• Depending on what you plan to serve this with, all needs to be ready before the eggs go in the broiler.  It goes so quickly that bacon can be kept warm, and toast should be finished.
• To make this toast, cut some crusty bread, brush with extra virgin olive oil and rub a sliced garlic clove over the surface before browning either upside down in a skillet over a flame, or under the broiler since you'll be using that for the eggs.
• The fruit is simple.  Choose the combination you want, then sprinkle a bit of turbinado over it, letting it sit for at least 30 minutes before serving.
• We have found that goat's cheese or feta sprinkled over the eggs after taking them from the broiler is very, very tasty.  Proscuitto added with eggs during the final heating is also excellent.
• This is not a dish that can be left unattended and the prep discussed is imperative, otherwise the dish will either burn, or cool down while you're fumbling with anything not prepped, and then the cooking time will be altered.
• Some people enjoy their eggs well done, so to speak.  There's always a chance that, when trying to get the eggs completely solid, the tops begin to brown.  They will get a bit rubbery if left in too long, so take them out before they're completely done.  The very hot dish will continue to cook them.

Experiment and enjoy!

Danish Braids: Daring Bakers June Challenge

Call me Murphy because if anything could go wrong, it already has.  You know when you get to the end of a very long post and you see that spinning wheel?  The one that indicates that something's not quite right with your browser?  Yes.  That would be me about 3 minutes ago.  And now I'm supposed to start over because the whole freaking thing is gonzo. *sob*  It all happened when I clicked on that link for the Daring Bakers Blogroll...Can you believe it?

It's 12:46 am, and it's posting day for the Daring Bakers, something I can't wait for each month.  And this month in particular, since I'm one of the hosts, you'd think I'd have things all wrapped up.  I've had Danish Braid on the brain for about three months now, from thinking about choosing the recipe, to choosing it, to testing it, and baking it four different ways...and now it's time to raise the curtain and what do you think?

*crickets...*

My browser quits on me and my post is lost.  Crappity crap crap.  It's kind of like not showing up for your own party.

It's bad enough living in the farthest Southwest corner of the U.S. and always, always, always being the very last to be able to post, counting the minutes until midnight, barely waiting for my time to let it rip.  But have my browser quit on me?  That's just wrong.

Ahhhhh.....I guess I should have written this post a month ago, right?  Set it to fly when the clock hit midnight?  But no.

I've had Italy on my brain along with Danish Braid, because we're leaving in two days.  Two.  So this is my punishment for not being ready.

Nevertheless, it's time to give this another go.  To write again that which has been lost.  Right?

Um, nope.  I have no energy at this point.  Forgive me.

With what little grace I have at this point (like, ZERO?), it is so important to me to say thank you to Ben of What's Cooking? for being my co-host for this month's Daring Baker Challenge.  THANK YOU BEN!   I know Ben would have more dignity than I do right now.  *sigh* Right Ben?

Okay, enough of the melodrama and on with the pastry.

Danish Braid anyone?

This completely fabulous recipe is Sherry Yard's from The Secrets of Baking, and what a lovely recipe it is.  Cardamom, orange, vanilla...and lots of options for making it your own.  If you've ever wondered about whether you could make pastry, this is the recipe for you to try.  But I'm biased. I could have eaten all of it myself.

DANISH BRAID

Makes enough for 2 large braids

Ingredients 
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash:  1 large egg, plus 1 large egg yolk

1.    Line a baking sheet with a silicone mat or parchment paper.  On a lightly floured  surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick.  If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.  Place the dough on the baking sheet.
2.    Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.  Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3.    Spoon the filling you’ve chosen to fill your braid down the center of the rectangle.  Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover.  Next, fold the bottom “flap” up to cover filling.  This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.  Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1.    Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid.  Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2.    Near the end of proofing, preheat oven to 400 degrees F.  Position a rack in the center of the oven.
3.    Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.  Cool and serve the braid either still warm from the oven or at room temperature.  The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

DANISH DOUGH                 

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe) 
1 ounce fresh yeast or 1 tablespoon active dry yeast
½ cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
¾ teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
½ vanilla bean, split and scraped
2 large eggs, chilled
¼ cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
½ pound (2 sticks) cold unsalted butter
¼ cup all-purpose flour

DOUGH
Combine  yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.  Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.  Mix well.  Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.  Knead the dough for about 5 minutes, or until smooth.  You may need to add a little more flour if it is sticky.  Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK
1.    Combine  butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.  Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.  Set aside at room temperature.
2.    After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.  Roll the dough  into a rectangle approximately 18 x 13 inches and ¼ inch thick.  The dough may be sticky, so keep dusting it lightly with flour.  Spread the butter evenly over the center and right thirds of the dough.  Fold the left edge of the detrempe to the right, covering half of the butter.  Fold the right third of the rectangle over the center third.  The first turn has now been completed.  Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.  Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3.    Place the dough lengthwise on a floured work surface.  The open ends should be to your right and left.  Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.  Again, fold the left third of the rectangle over the center third and the right third over the center third.  No additional butter will be added as it is already in the dough. The second turn has now been completed.  Refrigerate the dough for 30 minutes.
4.    Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.  Make sure you are keeping track of your turns.  Refrigerate the dough after the final turn for at least 5 hours or overnight.  The Danish dough is now ready to be used.  If you will not be using the dough within 24 hours, freeze it.  To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.  Defrost the dough slowly in the refrigerator for easiest handling.  Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
½ cup sugar
1 tsp. ground cinnamon
½ vanilla bean, split and scraped
¼ cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl.  Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.  Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.  If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.  (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.  After they have cooled, the filling can be stored in the refrigerator for up to 3 days.  Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

Notes:

• I made two braids:  one with apple filling, and the other with a combination of strawberry jam & pastry cream.  I took the jam & pastry recipes from the Beatrice Ojakangas recipe for Danish Braid in Baking with Julia.  They are quickly and easily made in the microwave and were very good.
• I also made Danish Envelopes folded two ways.  Each had the apples described above, but also with a filling of 8 oz. cream cheese, 1/4 c. demerara, 1/2 egg,  and 1/2 tsp. vanilla well mixed and dolloped onto the apples. I sprinkled chopped pecans over the filling, baked them, and then drizzled dulce de leche over the top.  Mmmm....
• Speaking of those apples -- they're delicious.  This would make a beautiful pie filling or ice cream topping, or...add some nuts and just enjoy. 
• The egg wash for the top of the braid will produce a very brown crust, so be prepared. 
• Absolutely read the recipe several times before you begin.  The recipe is very straight forward unless it's not carefully read.
• Make sure you don't cheat on the 30 minute refrigeration times between turns.  The gluten needs to rest, and the butter to chill.
• If your kitchen is above 80 degrees F, the butter will most likely pose a problem, so make sure all your ingredients are cold to begin with, and if need be, refrigerate when necessary along the way to keep things cold.
• Make sure the "fringe" on the dough for the braid isn't cut too long or the filling will ooze out during the proof time, or even worse, during baking.  Hmmm...did I do this?
• I used green cardamom pods for this -- about 16.  It's time consuming to crack them and grind the seeds, but worth it.  The dough is very aromatic, and the pastry very special.

Please take time to visit the other Daring Bakers to see their sweet and savory, nutty, fruity Danish Braids.  They're amazing, as always, and far more entertaining than I am at this point.

Somebody needs to hose me down.

And here's a quick look at round two with my Danish Envelopes.  To get the rounded ones, I placed them in a Texas style muffin pan and wrapped the corners up over the filling.  Cute little things if I might say so myself.  Wish I had one right now, and I'd drown my sorrows in that yummy pastry.

Look how much nicer my dough was the next time.  All straight and perfect! Such lovely dough to work with. Okay, forget hosing me down.  Just wrap me in this dough, and I'll be happy.

 

Orange Rosemary Muffins with Pinenuts

I already wrote this once today.  You know, when you sit down and immerse yourself in a post, wallowing in the moment of getting everything just right, choosing the perfect photos, and salivating all over again over what you made.  No, not on it.  About it.

And then your browser shuts down.  The post is lost, and your motivation to begin again is just not there.

That would be me, now.  And the feeling overshadows the fun I had this morning making these lovely muffins.  So I'm trying to suck it up and get rolling once more.

You've already looked at the photo and are wondering where I could have come up with this one.  Or maybe you're not wondering and you just want me to stop blathering and get on with it.  I don't blame you.

So here's the short version:  We're going to Italy this summer.  Although some of the time will be spent near Florence, the bulk of our time will be spent in Rome and Sorrento near the Amalfi coast where lemons are everywhere.  So I've had citrus on my mind and when Helen of Tartelette chose citrus as the featured flavor of Sugar High Friday #43, well, I surprised myself by choosing not lemons as I'd been planning, but oranges. 

And I just happened to have these cute little Italian terra cotta pots...

Notes:

*** Someone brought it to my attention that I left out an ingredient quantity -- 1 tsp. baking soda.  Thanks!

The terra cotta pots hold exactly 8oz. or 1 cup.  Comparatively, large muffin cups also hold 8 oz. and the more standard 12-muffin pans hold 4 oz. or 1/2 cup.

I used a convection setting at 375 degrees F and checked the muffins at 10 minutes, then in 3 minute intervals until they were nicely golden brown, and no longer wet-looking on the top and a wooden skewer inserted in the center came out clean.  I am still not buying the often described 20 percent reduction on heat and time for convection ovens.  I think it depends on what I'm cooking.  At most, I keep an eye on the food, and reduce the temp if things begin to get brown too fast, but rarely by more than 5 or 10 degrees.  Not very scientific, but I've been experimenting with my oven for 3-1/2 years, and nothing's completely conclusive, just with any other oven you have to get to know.

I'm thinking you could add 50 percent more rosemary to this and pinenuts that are more coarsely chopped so there's more of a crunch in every bite.  The flavors are very nice together.

The muffins are excellent without the glaze that we just drizzled on after removing them from the pots, and I had the juice from the orange, so why not?

 

The crema fresca natural is a very thick, but pourable table cream that has the slightest discernable sourness, but nothing near to our sour cream or even creme fraiche, which would work fine in this recipe.  It can be located in the deli case at your grocery store along with other Mexican creams and cheeses if you're lucky.

The texture of these muffins is fine, and extremely moist.  The top and sides have a nice crunch which presents a great contrast.  The fragrance is lovely.

I wish I could take credit for the terra cotta pots, but I saw the idea in a Jamie Oliver cookbook in a cheese bread recipe and actually bought them for that.  They worked so well, expect to see more later.  I've got requests from family about what comes next.

And I'm already wondering whether some extra virgin olive oil instead of all the butter would work with these muffins.  A little less saturated fat never hurt anyone.  And it's more...Italian.  Ciao!

Banana Pound Cake with Chocolate Morsels

Bananas, chocolate, and I go way back.  In a banana split, as far as I'm concerned, the only purpose for the ice cream is to hold up the bananas and chocolate syrup.  And frozen bananas dipped in chocolate? 

Oh. Yum.  I'll never forget the first time I had one of those -- Knott's Berry Farm when I was in the 7th grade and had one of my grandmothers in tow.  Okay, so probably the other way around.  But still.

Where was I?

Bananas on cereal, banana cream pie, banana ice cream.  When you're on a diet, sliced bananas just barely frozen dipped into non-fat Cool Whip.  Shhhh....don't tell anyone. 

Bananas.  I love them.  So you'd think I always have them in the house, and able to bask in their wonderfulness whenever I'd like, right?  But no.  The guys in the house let them get brown.  I have to practically wave them under their noses to get them to notice.  What?  It's a chore to peel one and chew it?  To sigh at the not too sweet flavor of the fruit, and realize you've just had dessert?

How can anyone not like that?

There is one lovely thing about bananas that have gotten beyond the "peel and eat" stage.  They become...

Banana Pound Cake. 

With chocolate chips, of course.  Could there be anything better to have coffee or tea with early on a sunny morning?

2-1/4 c. all purpose flour
1 T baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. buttermilk
1/2 c. goat cheese
1-1/2 sticks (6 oz.) unsalted butter, softened
1/2 tsp. cinnamon
1 c. extra fine sugar
2 lg. eggs
2 very ripe bananas, fully mashed
3/4 c. bittersweet chocolate morsels (62% cacao)

Preheat oven to 350 degrees F.  Spray a 9x5x3" loaf pan with cooking spray and line the bottom with parchment before spraying again.

Sift the flour, baking powder, baking soda, and salt together three times and set aside.

In another bowl, mix the buttermilk and goat cheese until well blended.

In the bowl of a standing mixer, cream the butter with the cinnamon using the paddle attachment.  Then, one tablespoon at a time, add the sugar very slowly with the motor running on high.  The sugar will blow around a bit, so be prepared...This takes about 8 minutes to do, so be patient. After all the sugar has been added, scrape down the sides.  The mixture will be very light in color and extremely fluffy.

Now add the eggs, one at a time, and mix well after each addition.  Scrape down the sides.

Starting with the flour mixture, add 1/3 and mix just until incorporated.  Then add 1/3 of the buttermilk mixture, and so on, mixing each time until just mixed.  Remove the bowl from the mixer and using a rubber spatula, fold in the bananas and the chocolate morsels.

Pour the batter into the loaf pan and bake on a rack positioned in the center of the oven for about 1 hour and 15 minutes or until a wooden skewer inserted in the center comes out clean.

Cool on a baking rack for about 15 minutes, then remove from pan to cool completely at room temperature.

 

Notes:  This recipe is adapted from Sherry Yard's Banana Pound Cake in her Secrets of Baking.  I used a convection setting and tented the loaf with foil 30 minutes into the cooking time.  The cake rises very quickly, and browns deeply.  About half way through the baking time, I turned the oven down 5 degrees.

This is a delicious cake that would be just as lovely without the chocolate chips.  It cuts well, and is easily stored at room temperature if it lasts long enough.

This is the second pound cake I've made from this book and can say that the slow addition of the sugar really delivers a very lovely, airy cake.  I can't wait to try it with berries...

French Toast Paradise Style

One of my favorite things to do on a weekend morning is go to breakfast.  It doesn't matter where.  Just the opportunity to get up and out on a gorgeous day to enjoy good food, company, and then go for a walk afterwards seems decadent at this time of year.  My husband's nearing the end of his busy season, so months of hard work will be slowing down, allowing us to think about getting out and enjoying the weekends once again.

We're fortunate, because there are a number of excellent places to enjoy a good breakfast within a five minute drive of our house, with the much needed walk afterwards including spectacular views of the Pacific Coast, complete with crashing waves, sea gulls, and a few palm trees thrown in for good measure.  As strange as it may seem, we don't often take advantage of our proximity to this, and so have to remind ourselves to join the throngs of tourists who always seem to be present.  Surprisingly, it works quite well, and after indulging ourselves, we promise not to let too much time pass before we do it again.

It will definitely be something to look forward to with today being the last weekend morning that my husband will be going in to work.  And on days like today, that means that having a great breakfast at home is a close second -- a breakfast inspired by Brockton Villa, one restaurant that is very near by.  It sits high above the water on a cliff in what used to be the old summer bungalow of a physician from Brockton, Massachusettes.  It's open and airy and features a massive fireplace in the main room made with huge stones rounded by years of wear from running water and dotted with iridescent abalone shells.  It serves three meals a day and bustles with business all year long.  One of the more popular breakfast dishes served is the Coast Toast.  If you're someone who enjoys French Toast, this would be one of the most rich versions I've tasted. Ironically, I've never eaten Coast Toast at the restaurant because they've graciously shared the recipe for years.

Although I've made Coast Toast many times, I've never quite been able to bring myself to include the 1 qt. of whipping cream the recipe requires.  Yes, I said 1 qt.  What makes this version of French Toast so tasty is that a souffle-like texture is achieved.  The toast is light, fluffy, and melts in your mouth.  As much as you may want to save it for a special occasion, serving it on a sunny weekend day will help to make an ordinary day feel quite special.

To view the original recipe, click the link above and scroll down.  And then consider my version as well.

Paradise Style French Toast

1 loaf good French Bread, sliced thick
1 c. heavy cream
1 c. half-n-half
6 eggs
1/4 c. orange juice
1/4 c. sugar
1 T vanilla
2 T grand mariner

Berries

1 pt. fresh strawberries, halved or quartered
3 T brown sugar
splash of grand mariner

Cream

1 c. whipping cream
1/2 c. mascarpone
1 tsp. vanilla
1 T powdered sugar

Combine all  ingredients and using a wire whip, mix well.  Place bread slices in one or more large baking pans and pour mixture over bread.

Cover with plastic and place in the refrigerator for about an hour.

Prepare berries and cream, cover, and refrigerate.

Preheat oven to 450 degrees F and cover a baking sheet with silicone or parchment.

Heat a griddle or skillet and spray with pan oil.

Cook bread pieces until nicely browned on both sides and remove from skillet to the baking sheet.  Place the baking sheet in the oven and bake for about 7-8 minutes or until bread is puffy.

Serve with fruit and cream.

Go for a walk and enjoy the morning!

Notes:  It's worth trying the original recipe just once by splitting the ingredients in half.  That way you'll get the idea of the souffle texture the recipe is aiming for. Using French bread that is highly processed and "fluffy" doesn't work well with this recipe.  It becomes entirely too soft and is difficult to work with.  Use an artesian bread with good structure that's a day old, if possible.  With respect to the quantity of eggs and milk, I've played around with it depending on the ingredients I've had at home.  I've used whole milk instead of half-and-half, I've used only half-and-half, more eggs, fewer eggs...it depends primarily on how many people will be eating.  I use about 1 egg per person in the mix.  Ultimately, the batter needs to be rich and thick, but only as much as will soak up into the bread since the excess is discarded.  Orange extract works well with this, but so does Triple Sec and Cointreau.  Experiment with the flavors you enjoy.  Add nuts, or cinnamon, bananas, maple syrup, or whatever strikes your fancy. If you're in the mood to bump up the decadence, then smear on some cream cheese or mascarpone before you top with berries.  Oh. My. Goodness.

Definitely not diet food.