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Old Fashioned Apricot Pie

Old Fashioned Apricot Pie

Blenheim Apricot Season

“When the match went out the night was blacker than before. Charles moved slowly on and struck another match, and on and struck another. He searched the road for signs. At last he gave up. His right hand rose and he threw the hatchet far off into the field. He walked rapidly away toward the pinched lights of the village.”

East of Eden, John Steinbeck

Inspiration

It’s almost the 4th of July. We celebrate our America. I think back to a year ago, before the presidential election. I was filled with hope, so many promises. So many words. We have no way of knowing what’s fake news and what’s not. We see and believe whatever suits us personally. I suppose it’s always been this way. The stories are stark, the future is portrayed as dim. I am ambivalent about our country. But not about pie, the quintessential American dessert. I was raised by a pie and quilt maker. The older I get, the more I understand. There’s not much that can be done to change the narrative but one can make the best of what we’ve got. It’s almost the 4th of July and we will have pie. READ MORE . . .

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Jammy Fruit Bars

Jammy Fruit Bars

June!

“The green lasted on the hills far into June before the grass turned yellow. The heads of the wild oats were so heavy with seed that they hung over on their stalks. The little springs trickled on late in the summer. The range cattle staggered under their fat and their hides shone with health. It was a year when the people of the Salinas Valley forgot the dry years.”

East of Eden, John Steinbeck

Inspiration

I love June. The explosion of summer fruit has arrived! Peaches, nectarines and plums, I want them all. Melons, grapes, cherries and berries, it’s so good. This is a perfect recipe to use up an overabundance of seasonal fruit and any jars of last years’ jam. No one will have a clue that you are cleaning out the pantry with these lush bar cookies. This is such a no-fail recipe. I’ve made strawberry with strawberry jam, apricot with apricot jam and for this batch, nectarines with apricot jam. I really want to try plum with plum jam and a batch with mixed fruit, maybe apricot and peach. Baking with ripe, seasonal fruit doesn’t get any better than these Jammy Fruit Bars. READ MORE . . .

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Stroopwafels

Stroopwafels and Coffee

Always about the Caramel

“Then there was his education and reading, the books he bought and borrowed, his knowledge of things that could not be eaten or worn or cohabited with, his interest in poetry and his respect for good writing.”

East of Eden, John Steinbeck

Inspiration

I arrived early for an appointment in Monterey. Traffic between Salinas and Monterey can be easy or horrendous, I got lucky and had time to spare. Instead of heading to the shopping mall, I made a stop at a Monterey thrift shop, Branches. There was a time I made the rounds of thrift stores every week, now I drop in every once in a while. I’m never looking for anything in particular, it’s more about finding something fabulous, especially vintage cookbooks. This trip, there was a Toastmaster, Pizzelle and International Cookie Maker. Although it wasn’t in its’ original box, it looked new. Along with the instruction manual, there was a Baking with Julia booklet, Program #112 with Nick Malieri, titled Italian Specialty Cookies. I certainly didn’t need another kitchen appliance and went to my appointment. READ MORE . . .

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Rhubarb Almond Cake

Rhubarb Almond Cake

A Favorite Spring Cake

“Lee poured the scalding green tea. He grimaced when Adam put two spoonfuls of sugar in his cup. Adam stirred his tea and watched the sugar crystals whirl and disappear into the liquid.”

Inspiration

Dessert aficionados roughly fall into three categories, always chocolate, lemon first and the insatiable who just crave sweets. I always choose lemon first, which leaves the Mr and picky daughter mystified. They have their eyes on the chocolate. I’m convinced that rhubarb is revered by those who prefer lemon first. Rhubarb is very tangy, even sour, more intense than a well grown Granny Smith apple. With a texture reminiscent of celery rhubarb is easily ignored. I like my rhubarb matched with something sweet, but not so sweet than it overpowers the tangy fresh taste of the rhubarb. If you agree, this is a cake for you. A thick slice of the Rhubarb Almond Cake makes a fine companion for coffee or tea.

I’ve made this cake from Bon Appetit half a dozen times, finding it flexible enough to use different shapes and types of pans and varying the almond component between, blitzed blanched almonds as the original recipe suggests, or taking a short-cut and using almond flour or almond meal. The ingredients don’t need to be weighed, careful measuring will make a favorite spring cake. Taking a few minutes to pick the reddest pieces of rhubarb, measure and cut them for the top of the cake is a simple pleasure. Pushing the stalks deep into the thick batter and topping them with an avalanche of sugar delivers glistening rhubarb. The exterior of the cake is almost caramelized with pleasingly crunchy edges that contrast with the moist rhubarb that fills the interior. READ MORE . . .

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Berry Basket Cake

Berry Basket Cake

With Fallen Meringue and Lemon Curd

“Adam started. He sighed deeply. Isn’t it too simple? he asked. I’m always afraid of simple things. It isn’t simple at all, sad Lee. It’s desperately complicated. But at the end there’s light.”

East of Eden, John Steinbeck

Inspiration

The first strawberries of spring have arrived. I always say I’ll wait until later in the season to buy them. They will be much sweeter then. But then I cave, and buy them anyway. I’m glad I brought home two baskets. As soon as I was home, I ate almost an entire basket standing at the sink. I was too greedy to wait. The berries were much better than I imagined. But then, my winter tastebuds are hungry for spring. READ MORE . . .