An important garden lesson: you cannot stop a cucumber plant from going crazy– Actually, you cannot stop any vining plant from clinging and climbing wherever it sees fit. But let’s talk cucumbers.

I planted an heirloom variety known as lemon cucumber. Lemon because the resulting fruit is fairly lemon shaped and ripen from light green to a bright lemon yellow. When I checked on the plant two Fridays ago there were a number of flowers waiting to burst with fruit. I left for a week to visit D in upstate New York terrified I would miss out on a massive cucumber harvest. (Seriously, I had three different dreams about lost or unattended garden bounty.)

While upstate, I purchased a beautiful 3-gallon ceramic crock pot from a lovely antique dealer– really a gift for all those cucumbers ready to spring to life. When D and I returned Sunday we headed to the garden for our first massive harvest: corn, tomatoes, cucumbers, eggplant and ever more basil.

We’re overflowing with cucumbers now and decided to take action. Garden cucumbers head to the crock for brining and CSA cucumbers get crock treatment or turned into the great little snack you see pictured above. I’ll provide a picture of the brined cucumbers once the pickles are (hopefully) tasty and ready for the camera.

Until then, satisfy your cucumber (and tomato) bounty with this fresh and easy snack. I used a hearty cranberry-walnut bread as the base. Any other good bread will do, or go without bread, using the cucumber as a base. Top with any fresh herb and voila, a tasty garden treat.

Cucumber Bites
Serving Size= 5 piece. Prep time= 5 minutes.
5 small slices, or 2 larger slices cut small of cranberry-walnut bread
1 cucumber, sliced 1/2-inch thick
1 vine ripe tomato, sliced 1/2-inch thick
salt/ pepper to taste
5 slices, 1/4-inch thick, feta
fresh thyme for garnish (parsley, chives, parsley or cilantro will work too)
lemon spritz (optional)

Method: Toast bread until golden. Layer bread with cucumber and tomato. Season with salt and pepper then top with feta and a sprinkle of herbs. Add a spritz of lemon over top for some added zip.

I know, I know, all the controversy over foie gras. It’s so over, right? I’m staying out of politics with this one because I’ve heard pretty good arguments on both sides. (Honestly though, it’s not like I’m buying the stuff all the time.)

But I like the stuff. Actually, I think I may love the stuff (in small doses from time to time, of course). You know what else? I can get it more local than my mangosteens. Hudson Valley in fact, which is pretty much New York City’s backyard. A little more food for thought: With Chicago lifting the ban in May, are we a little closer to acceptance? (Obviously, not in California where the ban is in effect until 2012.)

Back in December D received a beautiful gift of foie gras and miraculously, some still exists tucked in the freezer, sliced and ready to go, wrapped in wax paper and excessive amounts of plastic wrap to fend off freezer burn. Still there because, simply, I don’t think about foie gras every day and because D practices what I like to call “boy searches,” whenever he looks for something. Ladies, you know what I’m talking about: Man opens drawer or cabinet and without moving declares an item not present because it is not face level, front row, with a neon sign screaming I’m what you’re looking for! My reply is something along the lines of, Yes it is. Bottom shelf, left side, behind the x. This doesn’t just happen in the kitchen.

A few months back we broke into the stash and took a handful of slices to a local wine bar and let the chef do what he may. Three amazing dishes were presented to us, wines to match, shared equally between us, my friend DR, the owner and chef.

But now while D is away, as cruel as it may be, the mice do play!

Oh… just a little crumb, he’ll never even notice– until of course he returns and reads this post. By which point it will be happily digested.

Strangely enough, I wasn’t thinking about foie at all when I suddenly had an overwhelming urge to eat some. I was writing away on a lonely Friday night thinking about peaches (I don’t always think about food, I was writing about peaches, okay). For some strange reason, foie gras popped in, blocking my peach receptors. The urge was so strong that I vowed my brain I would make foie gras the following day for a little snack if it would so kindly return to peaches.

I’ve been so good lately it’s a reward really. As I said, D is away and I have three times the amount of vegetables to cope with than normal. Not only is there a full Community Supported Agriculture share booming with summer harvest (seriously, 10 zucchini!?), there is also the garden shoving zucchini and basil down my throat. Perhaps like a future foie you could say.

While I methodically remove one item from the summer repertoire each night (a quart of pesto, frozen zucchini), I turned vegetarian eating through the non-preservable, refusing to purchase more food for the overflowing fridge.

Possibly this is where the overwhelming urge for foie gras came from: My own rejection of meat protein this past week lured me into the most forbidden meat of all: foie gras. I will continue to swear by it though: It was the peach’s fault! And how delicious they are together.

A closer look at the picture reveals I picked the worst of the foie (if there is such a thing)– The little scrappy lobe bits that weren’t real slices. And while I’m admitting things, I will also state that when the foie gras was finished from my plate, I licked the remaining fat clean off.

Seared Foie Gras and Peaches
Serving Size= 1
1 one-inch thick slice of foie gras
salt/ pepper
1/2 peach, sliced into 4 wedges
1/4 teaspoon fresh ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon sugar
pine nuts
2 or 3 leaves of fresh chopped mint
1 tablespoon heavy cream (optional)

Method:  Warm a small skillet to medium-high heat. Sprinkle foie gras with salt and pepper on both sides. Mix the coriander, cinnamon and sugar and sprinkle over peach wedges, both sides. Sear peaches on both sides, until blackened, set aside. Sear foie gras on both sides, until blackened. Do not overcook the foie gras. The longer it cooks the less foie you get as it melts to fat! Place foie gras on a a plate, layer on peaches, sprinkle with a few pine nuts, mint and drizzle with cream. Serve with a mild cracker or melba toast.
NOTE: Heavy cream is optional in this dish. Already so creamy on it’s own, it doesn’t need it, but, well, peaches n’ cream.

Dare I say I’ve gone strawberry crazy?

I am quite happy to inform folks that I have bushels of strawberries in my possession. I excitedly contemplated all the delicious things to make: wine, jam, ice cream, scones, lemonade… As I thought, I realized I was quickly eating through my stash. So sweet in their natural state, I started thinking, Applying them to a dish would be sacrilegious! (They do much better in my belly unadulterated.)

The more sensible part of me methodically began pulling stems and lining the berries on a baking sheet to freeze, then bag for a future use (as there was no way all could be eaten before spoiling). As I lined a cookie sheet with strawberries I realized how nicely uniform so many of them were. In fact, they appeared to be a perfect little army dressed for strawberry battle in some distant fruit land– perhaps protecting Strawberry Shortcake (the cartoon or the dessert)? Each berry was outfitted with a gnome-like cap. (How adorable.)

As I admired my infantry, the Giant of Terror in the Land of Berries approached. Oooo, strawberries! D exclaimed as his colossal hand reached into my helpless army patch and snatched up soldiers. One after another he ate my freshly stemmed friends. “Stop eating my strawberry army!”

“Uhhhh… Your what?”

“Nothing… They’re just my strawberry army. You can’t eat them, eat these.” I shoved over the random piling of discarded strawberries sprawled on the counter, not perfect enough to join my forces.

So now sits a bag of berries marked “not for giants” awaiting recipes in the freezer. If I can rein myself in they will be saved for a blistery day in late December. While I ponder future berry times I’ll whip up an occasional strawberry smoothie: 2 parts frozen berries, 1 part heavy cream. It is the purest and sweetest milk shake I ever had.

Strawberry Smoothie
Serves 2
1.5 cups fresh frozen strawberries
3/4 cup heavy cream (or whole milk)

Method: Place ll ingredients in a blender and blitz until smooth. Add more heavy cream to thin out if necessary.

If you can still find some fresh berries this late in the season a favorite application was in salad. You may add or subtract from any of these ingredients.

Strawberry Salad
Serves 4-6
1 head romaine, or similar crisp lettuce, washed and separated
1 handful arugula, washed
1 bulb kohlrabi*, sliced into matchstick size cuttings
1 bunch fresh herbs (thyme, basil, parsley work well), loosely chopped
1 cup sugar snap peas, washed and stemmed
4 ounces goat cheese or fresh ricotta, crumbled
1/2 cup strawberries, sliced
1/4 cup walnuts, chopped
mustard vinaigrette (recipe follows)

Method: Toss all prepped ingredients and serve with dressing on the side.
*Kohlrabi is an odd looking vegetable, but worth a try (it’s very high in vitamin C). The flavor is similar to cabbage, but crossed with the crispness of a perfect apple. It is a great addition raw to coleslaw or salad. Just cut off the stalk and slice (I don’t even peel mine).

Mustard Vinaigrette
This dressing will keep so make enough and store in a small glass container. Season to preferred acidic taste.
1 part whole grain mustard (Dijon makes an excellent one)
1 part lemon juice
1 part olive oil
1/4 teaspoon salt
1/4 teaspoon cumin

Method: Add all ingredients to a jar and shake just before applying to salad. (This dressing is great over fish like halibut or salmon.)

NOTE: This strawberry salad recipe was entered into Healthy Cooking’s recipe event, because hey, what’s more healthy than fresh ingredients? No substitutes needed!

D and I recently had some friends over for an intimate feast. We prepared many items we had never attempted before, something I often shy away from when we have guests– there is nothing worse than messing up something you have never attempted before. But cooking, like any passion, is all about trial and error and you’ll never get better without an attempt. All in all, the 5 hours spread ended deliciously well, mishaps included.

All vegetables, and most fruits, were brought to us by our local Community Supported Agriculture program. Each week I am thankful that we have invested in our farm and I proudly brag about “my farmers” who brought me my organic vegetables– just picked yesterday!

This weekend we celebrated the spring bounty.

The evening began calmly as pictured above. I started prepping items 1 week in advance: spanakopita (spinach from “my farm” with local sheep feta), rhubarb syrup (rhubarb from last week’s CSA drop boiled down with water and sugar) and a rhubarb tart (crust prepared and frozen and rhubarb chopped and frozen). The rest was finalized and started the night before arrival…

We welcomed guests C and M with choice of champagne or a strawberry rhubarb “martini.” I like to call drinks served in martini glasses and made with vodka “martinis,” as do most bars and restaurants. I suppose because it makes the drink sound more sophisticated. D is angered by this and claims it is a merely a mixed cocktail if it has no vermouth. Our Strawberry Rhubarb “Martinis” contained rhubarb syrup, vodka, mashed fresh strawberries and were topped with champagne. We also eventually threw some mint in there.

Next was the spanakopita. I received pounds of spinach, amongst other greens last week. S

o much I feared we could not eat it, but didn’t want it going to waste. I could not bare to simply freeze the spinach so bought some filo and feta, steamed and chopped the spinach, added nutmeg, crumbled feta, wrapped in filo and froze. Laborious to wrap individually, yes (a spanakopita pie would have been easier), but well worth it.

An assemble-one’s-own course followed next. I like the idea of the guest doing some work, it allows them to understand flavor combinations you use a little more and how they work together. If they don’t cook, it also makes them feel like they are creating something. You can see the beginnings of this course spread out above: Buttered and toasted crostinis, fig spread, goat cheese and topped with prosciutto.

The fig spread is a treasured find of mine and D’s. We uncovered it in the Middle Eastern section of one of our local markets– the one I can easily spend hours walking down the aisles because they have floor to ceiling goodies from all over the world. This spread hails from Lebanon and has three simple flavors: fig, sesame, anise. It is a fantastic addition to sandwiches, crostinis

and is really a power secret ingredient. It would be simple to make, but at$2 for an 8oz container with such a pure ingredient mixture, why bother? The prosciutto was from a local Italian deli.

We entered the main of our meal. The moment D said C and M would be over for dinner I proclaimed rabbit would be the headliner. I held fast through D’s skeptism. My thought: no matter what produce we would receive from our CSA, rabbit would be a perfect compliment. D still thought it was slightly disturbing to serve “rabbit salad,” so we broke the salad into more of a side.

We wanted the rabbit sweet to compliment the warming weather– a more savory base is fitting for fall and winter. I found a marinade based in orange juice, honey and cayenne which seemed perfect for this. I wanted to incorporate nectarines into the dish and thought to make a nectarine mousse. Unfortunately, as witnessed in the picture above, the mousse never set properly (recipe now in the works). It ended more a thick sauce that we poured over the rabbit and topped it all with crumbled bacon. The salad, red bib lettuce, sugar snap peas and radish were provided by our CSA.

Gluttony followed.

My newest acquisition is an ice cream attachment for my Kitchen Aid. I’ve been itching for an ice cream maker for a few years now and with a few Am Ex gift certificates in hand, it was a real steal. I went all out and made two treats for this meal. The first was a lemon-lime-ginger sorbet. This was a great sweet-tart intermission though I would add a little more ginger next time.

This was followed by D’s conquest: foie gras.

Let’s just put out that I know both sides of the foie gras debate before we get all the comments coming in. I think Gastronomica Magazine has a great article about it in their Winter 2007 issue. Let’s just say I can rarely afford it so rarely eat it. (But it is delicious.)

At this point my local butcher thinks I am crazy. Each day I go in I discuss and request more from them: free range veal, grass-fed beef, truffle butter, truffles, and this weekend, I asked if they would put rabbits and foie gras aside for me. They know me by site now and if I ask for a simple steak they ask if something is the matter– just steak?

We couldn’t afford the entire “foie” so we split if with one of the butchers who was happy to take home the other half. I asked for his discount, but he denied. Note to self: get in with butchers until discount is granted. D took care of the prep, slicing it in thirds, de-veining, salt, pepper nutmeg, layer, port, cognac, repeat. For whatever reason our most trusted cookbook failed us for the first time when it failed to mention that the foie must sit for a few good hours post-cooking to re-set– many recipes suggest 1-3 days. While we knew some sitting would be necessary, the foie was a little loose when served, still delicious (and is a great topping on salad for a luxurious dinner another night).

Lemon-lime-ginger sorbet repeat and then the finale.

I found a rhubarb streusel tart recipe on epicurious that I knew would be perfect. Not only did we receive rhubarb from our CSA the previous week, D is a big fan of anything with streusel in the name. How can you not love butter and brown sugar? Instead of mixing almonds into the streusel as called for I used the handy new ice cream maker and created my own almond ice cream.

This I believed was my true triumph. Something D couldn’t imagine tasting good– “almond ice cream just does not sound good,” yet he keeps coming back for more and requesting me to churn out new flavors– dare I attempt arugula custard? Not just yet… a cognac creation is next.

MENU:
Rhubarb Spritzer
Spanakopita
Fig-Goat Cheese-Procuitto Crostini
Roast Rabbit w/ Spring Greens & Nectarine Mousse
Lemon-Lime-Ginger Sorbet
Foie Gras
Lemon-Lime-Ginger Sorbet
Rhubarb Streusel Tart w/ Almond Ice Cream

The weather is warming and we begin to think about happier days full of beaches, camping, blossoms, fresh vegetables on a farm (or in our buckets)… Maybe that’s just me? But as we prepare ourselves for more time outdoors, we need to get our bodies in shape on the inside. Nothing says love and lightness like a delicious salad.

While I await the fresh vegetable assault on my local markets, I am still turning to the old favorites of endive and raddichio. Oh the day when fresh leafy greens and tomatoes will grace the plate again– Woe is I until that day. Until then, we must make due.

I read somewhere that duck breasts, skin removed, are healthier (and tastier) than chicken breasts. I can’t find that exact quote now, but if health organizations recommend it, so do I.

I woke up the other day craving duck. It might be because every time I tell D I would like to buy duck he whimpers slightly and asks “why?” Well, why not? The more that duck is rejected, the more I crave it– don’t we all want what we cannot have? I started dreaming about duck and found duck-shaped drool puddles when I awoke around my mouth whenever one of those dreams occured. Finally, I shot out of bed before D was conscious and headed to the butcher.

I bought myself one full duck and brought it home in triumph! As punishment (or really, reward) I allowed D his manly duties of carving the duck to separate the breasts (alternatively you could just buy breasts).

The duck was perfect. Juicy and earthy, it hit the spot. And the legs and carcass went into a braise the following day with figs and red wine.

Seared Duck Breast Salad
Serving Size= 2. Active time= about 30 minutes.
* 2 duck breasts, skin on
* 1 head endive, washed and chopped
* 1 head radicchio, washed and chopped
* 1/4 cup favorite blue cheese (or gorgonzola)
* 1/4 cup walnuts or pecans, slightly crushed
* 1/4 cup dried figs, roughly chopped
Dressing:
* 2 teaspoons dijon mustard
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* salt/ pepper to taste

1) On a warm pan over medium-low heat, begin searing the duck. Place skin side down and let cook slowly, without flipping, about 15 minutes. Carefully pour off fat every few minutes as it renders to avoid frying (you can save it for deep frying later). After the 15 minutes, flip breasts and cook about 5 minutes, until crisp and firm. Set aside for 5 minutes.
2) While duck is cooking above, prepare vegetables and fruit and arrange on plate. Slice duck breasts, removing skin (optional) and place on plates.
3) Make dressing and coat salad at last minute: Mix mustard, olive oil, and balsamic vinegar. Salt and pepper the salad to taste before serving.

It’s true, I’ve been posting a lot of sweets lately. It’s not because I’m not cooking “real” food, but because the past few weeks have seen me working more than usual. Returning around 8 PM (or later) and cooking while hungry and exhausted just does not put one in the mood to set up lighting for a shot. It also makes for more quick meals– we’re making great progress depleting the frozen soup stocks.

Cookies are a relaxing thing to cook for me. They are comforting and delicious and can usually be made fairly quickly. The bonus is that you know they will be delicious.

To make myself feel better I called these, “healthy cookies.” They are full of almonds and egg whites and have very little flour– the dessert version of ordering an egg white omelette I’d say. They are delicate yet filling and go nicely with an afternoon tea or coffee. Another plus, they are another winner from The Cook’s Book.

Tuiles means tile in French and refers to the old curved roof tiles that are layered on homes.

Almond Tuiles Cookies
Serving Size= 25 large cookies. Active time= about 8 minutes. Inactive time= about 12 hours
* 1-1/3 cups sliced almonds
* 1/2 cup + 2 tablespoons sugar
* 2 drops of vanilla extract or 2 pinches vanilla powder
* drop of bitter almond extract
* 2 egg whites
* 2 tablespoons butter
* 2-1/2 tablespoons cake or pastry flour

1) Using a rubber spatula, mix the almonds, sugar, vanilla extract or powder, bitter almond extract, and egg whites together in a bowl.
2) Melt the butter gently and, while it is still warm, pour it into the bowl. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate overnight.
3) The next day, sift the flour into the bowl and mix in thoroughly. Place teaspoonfulls of the dough on a nonstick baking sheet, spaced well apart.
4) Preheat the oven to 300F. Flatten each cookie with the back of a large spoon dipped in cold water, then bake for 15-18 minutes. The cookies should be an even golden color with no white in the center.
5) Remove the cookies from the baking sheet using a metal spatula and slide into a sheet of parchment paper. Let cool.
Note on Shaped Tuiles: For the traditional roof-tile shape, lift each cookie off the baking sheet with a metal spatula and, while still hot, drape it over a [clean] wine bottle or rolling pin. Let cool and set.

I apologize, but prompt drinking was essential…

Almond milk (homemade) + chocolate ice cream (Breyer’s) = an amazing milkshake

Okay, so it’s a little icier than creamy, but flavor makes up for it. If there is an almond infused chocolate bar out there please tell me. When Hershey’s begins to make almond-chocolate syrup for my chocolate milk don’t even attempt to hold me back.

I made one small milkshake for myself and all D heard was, “Oh gosh.”
“What?”
“This is so good.”
“Gimme. [Taste] Oh… this is so good. Make me one?”

As I’ve been going through The Cook’s Book, I’ve been making random foods if I have ingredients on hand. In the Fruits & Nuts section I found a simple recipe for almond milk:

1 part blanched and skinned almonds (you can buy them like this, they are the all white, slightly unappetizing looking ones.
4 parts boiling water

1) Grind almonds in a food processor until they resemble course breadcrumbs. Put in bowl
2) Add boiling water, cover and let steep for at least 30 minutes.
3) Pour the mixture through a fine mesh strainer, press the ground nuts to release all the milk

It is good like this but I added a touch of honey and a dash of pure vanilla extract to spike the senses.

I have bought almond milk before and love it, but often find the storebought kinds too sugary. This homemade recipe is so simple and far superior. D and I used this milk in coffee this morning, deliciously nutty. It would be great in oatmeal. But tonight it hit peak flavor mixed with chocolate ice cream. Pure loving decadence.

It’s getting to the last hours, do you know how you’ll be spending your Valentine’s Day?

If I had a fireplace mine would be spent in front of a roaring fire. Rather, that’s how I would spend every night if I had a fireplace. If you’re without fire, there are plenty of other options for this day of Hallmark-forced romance. I discussed many in this piece printed in the Queens Chronicle.

While your best bets are to keep the eats of the day light and healthy, who doesn’t love a little sugar high?

I had my first bite of the sweet seductress known as Red Velvet a few years ago. A yellow cake with a hint of cocoa and a strikingly white exterior, the cake won my heart from the first beat. I could soon be found getting my individual servings of Red Velvet cupcakes around town (my favorite are from Billy’s Bakery since they stick with a cream cheese based frosting).

A good recap of the red in Red Velvet can be found here, though I would like to amend the fact that baking soda and cocoa powder do still react to form red, it is a mere blush and these days we help our cakes along with a hefty dose of red food coloring.

I searched a number of online recipes for Red Velvet cakes and finally found a tried and tested one in Saveur’s March 2006 issue. My boss, who swears by her local bakery, The Cake Man, in Brooklyn, will pick up a slice of his Red Velvet almost daily on her way home. Low and behold the recipe in Saveur is based on The Cake Man’s and after some slight tweaking of ingredients on my part, I have come up with a consistency of redness I like and a deliciously seductive cream cheese frosting.

This cupcake is sure to win the hearts of many. It is fast and easy to make and creates a perfect last minute cupid’s arrow.

RED VELVET CUPCAKES
Prep time= about 20 minutes. Makes about 18 cupcakes.
for the cake:
* 2-½ cups cake flour
* 1-½ cups sugar
* 1 teaspoon baking soda
* 1-½ tablespoons cocoa powder
* 1 teaspoon salt
* 2 eggs
* 1-½ cups vegetable oil
* 1 cup buttermilk
* 2 tablespoons (1 ounce) red food coloring
* 1 teaspoon vanilla extract
* 1 teaspoon white distilled vinegar

1) (Set cream cheese and butter for the frosting aside to soften.) Preheat oven to 350F. Line 18 cupcakes tins with cupcake liners.
2) In a large bowl, sift together flour, sugar, baking soda, cocoa and salt.
3) With an electric mixer, beat eggs, oil, buttermilk, food coloring, vanilla and vinegar together until evenly combined.
4) With the mixer on medium, slowly add dry ingredients to the wet ingredients until smooth, 1-2 minutes. Fill cupcake tins about ¾ full and bake on middle rack 20-25 minutes, until toothpick comes out clean. Remove from tins and cool onracks about 10 minutes. While cooling, make the frosting, below.

for the frosting:
* 8 ounces cream cheese, softened
* 1 stick butter, softened
* 1 teaspoon vanilla extract
* 2 cups confectioner’s sugar

* 1 cup chopped pecans

1) Beat cream cheese, butter and vanilla in a bowl with an electric mixer until well combined. Add sugar, beat until frosting is fluffy, about 5 minutes.
2) Cover each cupcake with about 1 heaping spoonful of frosting, spread with a knife. Sprinkle pecans over frosting and press in slightly so they stick.

Many may think we leave it to the wisdom and foresight of Johnny Appleseed to spread the goodness of apple orchards throughout the United States. While Johnny can be accredited to spreading the seeds, few of the apples that came to be would ever be worthy of eating fresh picked.

Edible apples, rather those sweet enough to make it into our lunch sacks or slathered with peanut butter, need splicing to reproduce. Meaning the Red Delicious we eat today is very much a piece of the original Red Delicious tree first produced (not a seed descendent). Planting seeds of apples produce 10 very different fruit trees, more than likely none of which will be as sweet as the original.

The short of the long of it, our dear Johnny enjoyed knocking back a few in his day and thought it best to spread the good cheer throughout the land. Spreading seeds of apples, and therefore many a tart variety, led to a massive production of cider (the hard kind). Unfortunately, due to Prohibition, many of the orchards that Johnny is accredited with helping along were chopped down. On the flipside, clearing the bitter orchards very well may have led to space for the cherished sweet varietals we know and love today (my current favorite is the new Honeycrisp– crisp, juicy and tastes like honey mixed into apple cider).

Any way you slice it, and any way you consume them, apples are delicious and deserve eating this time of year. Yet another tasty apple treat… (c/o D’s favorite cake lady, Martha Stewart.)

APPLE SPICE CAKE
Serving Size= 10-12 servings. Active time= about 15 minutes. Cook time= 1-¼ hours.
*1-1/3 cups vegetable oil
* 3 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups sugar
* 3 large eggs
* 3 to 4 Granny Smith apples [or other tart apple], cored and cut into 1/2-inch pieces (3 cups)
* 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
* 1 teaspoon pure vanilla extract
* Nonstick cooking spray with flour
[* I also added a 1/2 tsp of ground ginger and 1/2 tsp of allspice]

1) Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray [or butter]; set aside.
2) Working over a large sheet of parchment paper, sift together flour, cinnamon,[allspice and ground ginger] baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3) In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4) Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5) Add apples and, if desired, nuts, to batter; mix to combine [using the electric beater. The juice from the apples will escape a little as they break down and loosen the batter]. Add vanilla, mixing until incorporated.
6) Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7) Remove from oven, and cool slightly on a wire rack.
8) Invert cake onto rack; turn cake right-side up to cool completely on rack; serve with whipped cream, ice cream or plain.

Check out other Fall Feast-ival items over at WellFed’s FitFare!

Tags: apple spice, apple, cake, fall food, apple picking

I knowingly had lemon curd for the first time this past summer. I know, a late bloomer for all things delectable. The truth is, the stuff is not in my blood and I am sure my parents thought better than to get me started on another sugar addiction (I already had ice cream and cookies and found Nutella on my own).

D, on the other hand, has curd running through his veins: From his southern pull to his British blood, the boy is practically dripping the goop— and while we’re on it, clotted cream as well. It was when the two of us spent some time in London and around Scotland this summer that D ordered it with gusto and the stuff popped onto my radar. It did not take long for my cravings to begin.

The first tasting was at high tea: scones, clotted cream and lemon curd—oh awake from the dreaming– the sweetest of combinations! How the Brits avoid title as World’s Fattest is beyond me. Upon arrival in Scotland we glutted ourselves on the substance and bought it in gift form for our return (I was informed it’s quite expensive in the U.S., which upon recent investigation found it is in fact, expensive).

We returned with our own little curd booty. Despite attempts of opening the sacred jar, it remains, stashed in the cupboard for a rainy day when the scent of scones fills the apartment.

A few weeks back when a whopping lemon meringue pie graced the table, I hadn’t the slightest notion that the filling I produced was, more or less, a curd. Sure, it was custardy, but when I think “curd” images of cottage cheese and sour milk fill the void.

In the attempt to work through an over zealous fruit purchase, images of vanilla custard clouds with mountains of fruit undulated through the sky. But as I searched for recipes, none caught my fancy. Instead I found this recipe for lime curd on epicurious.com and was shocked back to Britain. I prepared this little concoction. Let’s just pretend this is a healthy way to enjoy this stuff.

FRESH FRUIT TART
Serving Size= 6 persons. Active time= about 30 minutes. Inactive time= about 2 hours.
* walnut-graham cracker crusts (below)
* lime curd (below)
* fresh fruit topping (below)
* fresh mashed walnuts for topping (optional)

1) Just before serving, fill each walnut-graham cracker crust ramekin with lime curd (this will prevent the crust from becoming soggy).
2) Top with 2-3 large spoonfuls of fresh fruit mixture.
3) Can be served with a dusting of freshly ground walnuts, a splattering of heavy cream, fresh whipped cream, a scoop of ice cream or a light cookie.

THE CRUST
* 5 graham crackers
* 1/3 cup walnuts
* ½ stick butter, melted

1) Preheat oven to 350F.
2) Combine graham crackers and walnuts in food processor or blender. Process until grainy. Add melted butter, process until well combined.
3) Press graham cracker mixture around the edges and bottom of 6 ramekins. Arrange on a cookie sheet and bake 10 minutes, until edges turn golden.
4) While crusts bake, begin the lime curd (below).

THE LIME CURD
* ½ cup sugar
* 1/3 cup fresh lime juice
* 4 large egg yolks
* 5 tablespoons unsalted butter, cut into 1/2-inch cubes
* 1-½ teaspoons grated lime peel

1) Add sugar, lime juice, egg yolks and butter to a heavy saucepan over medium-high heat. Whisk to combine. Set lime peel in a heat-proof bowl aside.
2) Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 10 minutes.
3) Remove from heat and strain into bowl with lime peel. Stir to combine. Cover with plastic over the surface of the curd and refrigerate until cold; about two hours. (Can keep up to 1 week.)

FRESH FRUIT TOPPING
* ½ cup fresh blueberries
* 1 cup fresh Bing cherries, quartered and pits removed
* 1 mango, sliced into chunks
* 1 Tbl lime juice
* 1 Tbl sugar

1) Add all ingredients to a bowl and stir to combine. Let set for at least 10 minutes before assembling tart.

Tags: fruit tart, fruit, mangoes, cherries, blueberries, lime curd, dessert.