1902 Cake

I'd like to say something first, before I dive into this food adventure.
It has been a while.  I feel that one of my aims with this blog is to happily intertwine food experiences with daily life and occasionally with family anecdotes.
This spring, the main influence and big love of my life died.  She was my Mom. We had warning, as she had a long fight with an illness, but, really....you are never ready for that time. I had mostly stopped my cooking and baking expeditions in the months leading up to and right after her death.  My sister too; we just didn't have the energy, as everything was focused on Mom's struggle and denouement, and I daresay a good dose of depression crept in and lingers still. It's a complicated grief we are living with, because we identified with her so much; that pervades every thing; there are a lot of firsts still to deal with -  first Thanksgiving, first Christmas, and then the turn into the new year where you can certainly mark the passage of time, of time without your loved one. Six months later, we are juuuust getting used to not saying, "Oh I gotta call Mom, I can't wait to tell her....". Some people have even had the temerity to ask, "So are ya over it yet?"  I can't even begin to know how to address that.
So as we wade our way through, the desire to do some of our favorite things, is slowly, achingly, stirring again, from what felt like depths of everlasting cold.
I have baked a few pies, and I try to incorporate something of Mom's always.  I baked an apple galette two nights ago, and used her pie pan.  It was a pie pan she didn't use very much, alas, but she had it in her baking arsenal and it "lived" with her. It makes me feel like I have another tie to her if I use it.
And tonight, I'm baking a cake; I'm wearing Mom's pink apron and using Mom's baking powder - yes - that's how recently she was here.
So, here goes, tonight's presentation:

1902 Cake!  A chocolate layer cake from the 1902 Royal Baking Powder Company's pamphlet.

My husband and I came upon this pamphlet two years ago, at an antiques barn in Pennsylvania. I have not made anything from it until tonight; something grabbed me yesterday to pull this down off the shelf and leaf through it.  One of the reasons I bought it was because I found a handwritten notepaper inside with a recipe for "White Xmas Cakes(Grandmother Richard's)" in it.  I was intrigued and charmed; and for 99 cents, we bought the pamphlet. Yes I intend to try to make those Christmas cakes at Christmastime.

But for tonight, it was chocolate I craved, and here we go!

I will show photos first, then transcribe the recipe.

This is the baking book.

This is the egg batter - this here is two egg yolks, whipped sans the whites, with 2 cups of powdered sugar.

Here is the not Royal baking powder.

Incorporating the flour and baking powder and salt into the yolk mixture.

This is the chocolate I used for the filling - Luker bittersweet chocolate.  It's what I happened to have on hand; otherwise I would usually choose Baker's chocolate.

Voila!

 Now the recipe was very without direction - it didn't even direct what temperature to bake at! I realized that the baker was assumed to be cooking over what I think is a coal stove.  (I am looking into taking a class that shows one how to cook over an old stove in upstate NY. More on that when they have the classes again.)
I was keen to make this recipe also because I wanted to see how the 1902 palate compared to ours. When my sister and I competed in the Emily Dickinson contest, in the rules, they cautioned us to expect different tastes and consistencies than what we were used to in the breads and cakes made in 19th century America. And the gingerbread we produced for that contest was NOT like anything you would find on store shelves today - it was denser and not as sweet.

Alright, without further delay, here is the receipt - as it is called in the book - for the cake, then the filling receipt will follow.

Chocolate Layer Cake:
2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, 1/4 teaspoon salt, 1 teaspoon vanilla.  Mix flour, salt, and baking powder.  Beat egg yolks till thick.  Gradually add and beat in the sugar.  Add vanilla and milk, whites whipped stiff, and flour.  Bake in 3 layer-cake pans in hot oven.  Put together with chocolate filling, No. 2 (see Cake Fillings).

BLOGGER'S NOTE: I only used two pans - I found there was not enough batter to fill three 8 inch pans. A few pages later, under "Fillings and Icings for Cake", was listed, "Chocolate Filling, 2.

Chocolate Filling, 2.:
 5 tablespoons grated chocolate, cream to moisten, 1 cup sugar, 1 egg, 1 teaspoon extract vanilla.  Beat egg, add chocolate and sugar, cook over fire till thick, add flavoring.

And???? How did it taste????


Well... I would encourage you to make this and taste for yourself, but in short......the cake itself is not as sweet, and it is a little hard to slice through.  The prologue on Cakes in the booklet recommends you use a "hot knife" to cut through the cake so that it crumbles less; I see the wisdom in this - I had to saw through the cake a bit.  So it is not as sweet, but the filling is where the sweet is - it's a bit grainy, and it is indeed chocolatey.  As a modern birthday cake, this cake would disappoint, but as a cake to have with afternoon tea or coffee, it is delightful and not at all overwhelming.

Choclo!

My Argentine grandmother Josefina, whom we simply called by the spanish word for grandmother, "Abuela", used to make a wonderful creamed corn for us whenever she visited us; it is called choclo, and it is usually a filling for that Argentine favorite, empanadas.  As a side note, empanadas, a pocket pastry that has its equivalent in many other cultures, such as the pasty in Cornwall and the bureka in the Middle East, to name a couple, have another variation of  a beef, hard boiled egg and raisin mixture - that is the other version of empanada I remember eating as a child.
My Mother learned to make the choclo from Abuela, and she makes it for me from time to time, if she wants it, or I guilt her into it.  Well, I guilted her into it recently, and luckily she happened to have a can of creamed corn when I did,and voila!  She made the beloved choclo.
Those are fried onions on the side, as she also cooked up a steak with fried onions.  I LOVE this choclo - it has onions it in as well,and starts out with a roux with butter and flour; salt, pepper, nutmeg and then the can of creamed corn. This is all according to feel, except for the creamed corn, it is a large can of it - Del Monte is the brand we tend to use.
I ate this up, and in fact, Mom let me eat most of it.  I felt like an 8 year old again.

The Tomato Tart

Ok so I love to receive the Williams Sonoma catalogs, especially for the recipes they feature.  I was flipping through one today, looking for ideas on something summery, not too complicated, and kind of light to make for dinner today.  I know tomatoes are in season, and they are also prominently displayed in this current catalog.
I came across a tomato heirloom tart, that looked colorful and cheesy; upon closer inspection in the website, it seemed pretty easy to do, if I used an already made pie crust.  I also would not have the ability to choose from a wide selection of tomatoes from the local corna supamarket, but I figured a few different sizes and shapes of the red plum and hot house tomatoes would be quite delicious.
You can find the recipe online as well at the Williams Sonoma website, so I won't repeat it here; but I will say I substituted the pie crust recipe with puff pastry dough (am very grateful the corna market carries it in the summer).
I also used less parmesan cheese than the recipe called for, I used about half  of it, because of some of the comments underneath the recipe saying the tart came out too salty.
I baked the puff pastry dough in a non-stick pie pan for 10 minutes, then let it sit and cool a bit.
I mixed up the tart filling.  (Oh how I love the smell of fresh basil!). I dolloped it onto the pastry crust and spread it around with the back of a spoon.
I achieved a thick filling,a nd then sliced the tomatoes, about 1/4 inch thick, and slicing in half again the slices of tomato from the bigger tomato.
I drizzled a little bit of olive oil over the top, and then, in accordance with a comment under the internet recipe again, I popped the tart into the oven for 10 minutes to warm it up and let the flavors of the cheeses and herbs blend a bit.
It smelled wonderful - my husband commented on it, as the scent wafted out of the kitchen.

I sliced into it a few minutes later - and it was a little hard to cut, as the ricotta mixture was thick, and I realized, kind of weighed the crust down.

I served myself the unsightly first piece, then served my husband.
Then it was time to taste.
I really liked it; it was akin to a calzone, thick ricotta, the tomato and then the thin crust.  I eagerly eyes the tart, planning on my next piece.
Hubby ate slowly and asked if we were eating cottage cheese.  I explained that it was ricotta and he told me he doesn't really like ricotta.  Well, not in a huge quantity.  He really liked the crust though.
So ok, the votes are split on this; I had seconds and thirds, and gave hubby my crusts.  Hubby later had a sandwich.
I would try this again, but use less ricotta mixture on the tart; I do think the recipe intended there to be a thin layer on a larger circumference; I had used a pie pan and not a tart pan.
I have a quarter of the tart left, and I am going to have my sister try it too.  But ok, I am pleased I tried this.
And I have a lot of lovely tomatoes and basil left over.

My attempt at a British style chicken pot pie

So after being inspired by the scent of what I surmised was a chicken pot pie, being baked by a neighbor, the provocative scent wafting in the hallway, I was determined to make a chicken pot pie today.*
The last time I tried to make one, it was fashioned after a series of pot pies I'd had in England in 1996, made by the dear grandmother of a close friend of mine.  My sister and I had finished our study abroad year in Austria, and we had driven up to England with our Welsh friend who had also finished his Erasmus year abroad (Erasmus was the name then, of the exchange program of students within Europe and the U.K. and Ireland).  Our plan was to stay with him in Wales and see the sights for a little while, then to sight see in London for a couple of days, and then fly home. 
Wales was beautiful; we stayed in Pontypool with our friend and his generous and loving family; we went for walks in the hills (and yes indeed there are a lot of sheep); we visited Cardiff Castle and Chepstow Castle (we nicknamed it Cheapstone for no other reason then that it was easier to say), and I had the honor of attending the Swansea Ball as my friend's date, and to drink Hooch into late in the night, then wake up to a full English breakfast. 
Alas though, it was time to head home.  Our friend's grandparents lived in Colchester, and hearing their grandson was going to be in London, they insisted we come and stay at their house for the days we were touring the big city.
We loved those grandparents so much; Betty and Dick Furminger; in the evenings, after coming home on the regional train, they took out their memorabilia boxes from World War II; they had ration cards still from the war(!); and Dick was a change bell ringer - he was an active player in a group in a church tower - one magical evening we took a double decker bus and rode into town; we climbed into the tower and watched as he stood within a circle of players and tugged on a rope, according to a sheet of what looked like written music, but upon closer inspection, was difficult to decipher. The tower rocked with the music of those powerful bells as the sun went down.  We were lucky indeed.
And food wise....we had Betty's exquisite cooking to come home to every evening.  She made pies and tarts, little sandwiches and scones(she pronounced it as an American would, and laughed heartily when we were puzzled that she didn't call it "scoon").  The chicken pies she made for us were a mixure of soft vegetables, creamy gravy, and just perfectly flaky crust.  It was eye rolling-good.  We asked her for a recipe; she answered, "Well you just take some chicken, carrots and peas,make a gravy, and put in in the crust.  It's quite easy really."  That was cute, but we realized she had made it so many times, she had perfected it, and she couldn't give us measurements - it was intuitive to her now. 
So back home in Noo Yawk, we were left to our own devices.  With our Mom, a couple of weeks after returning home, we tried to concoct a chicken pot pie.  The effort was worth it, and while delicious, it wasn't quite Gran's pie; we sautéed some chicken breast, and took some frozen peas and carrots, cooked that up in a can of Campbell's cream of chicken soup; added the chicken, and then poured that thick mixture into a pair of Pillsbury pie crusts.
We didn't really attempt that pie again. 
Now it is some cough cough -teen years later, and smelling that pie cooking so close to my own kitchen...I was inspired!
I quickly skimmed a few recipes online, and came up with this; I made a simple crust of 1 1/4 cups flour, 1/4 teaspoon salt, 1 stick of cold diced butter, and 1/4 cup of cold water.  I formed a ball, then wrapped it in plastic wrap and placed in the refrigerator until it was time to assemble the pie.
Then I sautéed some chicken breast chunks in about 2 teaspoons of olive oil.  Once the chicken was browned, I removed it, and fried up 3 tablespoons of butter; I added half a box of frozen peas, half a box of frozen peas and carrots mix, and one chopped onion.  I let that slowly cook until the whole mixture was warm and the onions were soft.  Then I added the chicken, and sprinkled everything with about 2 tablespoons of flour.  I let that cook for about 3 minutes, while stirring.  Then I added about 1 1/2 cups of chicken broth, and stirred that for about another 5 minutes watching for a natural thickening to occur - that is the gravy. I sprinkled a little bit of turmeric and salt and pepper over it all.






I turned the heat off on the chicken and vegetable mixture.
I took the dough out of the fridge, and rolled it out between 2 pieces of parchment paper (love parchment paper!), sprinkled with flour.
I poured the chicken mixture into my pie pan, and then laid the dough over the pan, letting it droop over the edges where it was uneven (it's fun to snap these edges off after the pie is baked).
I baked this at 350 degrees for about 45 minutes - I think I should've baked it at a higher temperature - maybe 425, because it took longer to bake than I had guessed for a pie with an already cooked center. I took it out once the crust was a nice brown.
I let the pie cool for 5 minutes, then I served it up.
My husband went cuckoo for it!  The gravy was nice, the peas had become very mushy and the crust was very slightly sweet.  I liked it very much - THIS was more like Gran's pie! 
*photos coming soon.  I am seriously spazzing out with how to upload photos here lately.

Did it again - the yearly Milchrahmstrudel!

Wieder gemacht - Milchrahmstrudel

It's in Amenia!

                                         

Can you believe this???  A drive-in theatre?  Yes - in Amenia, NY!  About a 2 hour drive from Queens up Route 22 parallel to the Hudson River, Amenia boasts a rural feel similar to some of the further reaches of Long Island, while also offering some intensely delicious food and just about the best bed and breakfast I've ever experienced.
My husband and I had driven up to Amenia on a jaunt from housesitting in Westchester in early July, and from some cursory internet searches, read some positive reviews about Amenia, and in particular, the restaurant Serevan.  We have been keeping an eye out for places to possibly buy a weekend home, and thought, let's go check out Amenia, and have a meal at Serevan.
We were utterly charmed.  Amenia has some horse farms, a green market and a tiny center of town,  where you can find the post office, library, gas station, pizzeria and several quirky antiques stores. Using our trusty (read:it's now more like a family member) GPS, we drove around and scouted some houses for sale, and then sailed on over to Serevan as it opened its door for dinner.  What a lovely building - an old house converted into the restaurant, it has well tended gardens and we lingered outside for a few minutes.  Then we headed inside - the attentive staff directed us to a table by a window, and the owner himself, Serge Madikians, swept by our table, and we chatted for a few minutes. Serge took a photo of us silhouetted by the window, and it appeared on facebook, a few days later. 
But back to: the food!  We got a hummus appetizer, which was fresh and tasted homemade - there is a stark difference between hand crushed chick peas and the store bought hummus - this was handmade.  We gobbled that up.  We then moved on to our main dishes; now I am a BIG fan of Kaesespaetzle - my favorite iteration coming from Zum Schneider on Avenue C in Manhattan; this was from the same family.  The spaetzle I ordered had a mix of herbs, mushrooms and goat cheese - forkful after forkful was gooey, slightly crunchy and very satisifying.  I finally raised my head to look over at my husband, and he was immersed in his plate of chicken with lemons, olives and couscous.  He offered me a bite, and I could see the slight reluctance to let a forkful of this get away from him; but when I finished my dish before him, he felt bad for me and my cow eyes and I scored a few more bites!

I ordered baklava - because I knew it would be good and I was right - real honey and a mix of nuts - just - no words.  My husband got a mix of fruits with pistachio ice cream.  REAL pistachio ice cream.
We will be back here - this place is a real showcase - a place to take guests and to celebrate.

We returned to Amenia at the start of last weekend.  We were looking at some properties nearby, and decided, on the fly, to stay overnight.  Again, checking out reviews, my husband found great reviews for a Bed and Breakfast called Hilltop House Bed and Breakfast - he called them and they readily agreed to put us up for the night.
First, we decided to grab a bit to eat - and thought we would try out the pizzeria that is off the center of town, called Four Brothers Pizza and Restaurant.  We ordered the artichoke dip, and shared a medium sized pizza.  We thoroughly enjoyed our food - the artichoke dip was what we expected - a concoction of artichoke and cheese; and the pizza was very tasty - a crispy crunchy crust and they were able to do one of my favorite toppings - fried eggplant.  (That's an extra bonus point in my book.)

As we stepped outside of the restaurant, we noticed, directly adjacent - a sign for a drive in theater.  We trotted over - what  - really?  And yes - with a little ice cream shack to supply snacks during the movie, this was a real working drive in theater.  What a delightful find!  The last one I ever saw was near Rocky Point, NY, already defunct, but you could see the screen from the roadway.  We vowed to come back one time and do the whole drive-in experience.

Then we were off to our B & B. 

We arrived at the enormous home at the corner of Depot Hills Road and Prospect Avenue.  The house and the neighboring homes reminded me of the homes from Anne of Green Gables -   I immediately had a cozy feeling.  We opened the wooden screen door and our eyes were drawn to the light from the kitchen - a huge kitchen - my dream kitchen - and off to the side was a little nook with a table where we were greeted by Sandy, one of the owners.  We chatted and found out that she and West, her husband, both hail from Brooklyn - also Noo Yawkas!  She showed us up to our room - the Sunshine Suite - a corner room with en suite bathroom - with double basins (I thought it was called Jack and Jill, but that describes a bathroom with 2 exits). And there was a little chandelier above the headboard.

 

OH the quiet!  OH the greenery out our windows. 

And then, as evening came on, we went out for a walk in the neighborhood - more of the charming Green Gables houses, and on our return - the scent of cinnamon and cookies baking greeted us.  Simply enchanting!!! That scent of cookies wafted through the house for the next couple of hours - and to me, there is no smell more inviting, homey or trance-inducing than that!  I was hoping that we would see the baked goods at breakfast the next morning, and I was not disappointed!

Sandy asked us what time we wanted breakfast, and we told her 8 a.m., as we had to get back to the city for work.  We had a peaceful night in the room - there is no television, and we quite liked that - we had our various electronic devices, but it also allowed us to give ourselves permission to relax and not be so connected.

We bounced down the stairs at 8 a.m, and there the cawffee was waiting, and Sandy greeted us and told us to sit wherever we liked.  We sat out on the covered side porch - I cannot describe how delightful this was - here are some pictures to help relive it.

And the breakfast was scrumptious - as you can see - scrambled eggs from local farmers, crunchy toasted bread, a pat of butter, stewed plums, the most perfectly crisped bacon, and then the source of the lovely baking aroma - zucchini bread!!!  This is what Sandy had been baking the night before - it was evenly browned, you could see the shredded zucchini in it, yet it had the beckoning cinnamon and brown sugar taste that a breakfast bread should have. 
My husband at first was hesitant to try the zucchini bread - he thought zucchini should not be a breakfast food - but I begged him to try, and his eyes expanded 2x at the first bite. 
We were so enchanted with the whole experience, we were sorry to finish our breakfasts and to have to leave.  My husband is a big bacon fan, and Sandy shared with me her secret to that perfect bacon. 
Off we went on that sunny morning, vowing we would be back.
Yes it's all in Amenia!

Foiled; search for the old time German style bakeries in Queens

After much ado reading about the Stork's Bakery in Whitestone, Queens, not far from the beloved and much missed Cake Box in Bayside, Queens, I drove over to Stork's; I had memorized the directions on Google maps; I chugged my way down 150th Street in the 90 degree temperature, and sighted the bakery!

I parked, paid the Muni Meter, and skipped across the street to Stork's on the corner - what a huge bakery from the outside!
But as I neared the door, I saw this:

Darn - July 7- August 15th closed!  The German bakery has the German vacation (I wish the U.S. had more Urlaubzeit).  We shall have to return mid August.

Bicerin-finally finally tasted one!

Ever since reading about the famous Bicerin drink from Turin, I have longed to taste it; having travelled in Italy in the cold winter months in the year we did our study abroad and so been introduced to the thick chocolatey pudding heaven that is an Italian hot chocolate, I had no doubt that combining this superb hot chocolate with espresso and cream would be an experience akin to reaching the peak of a chocolatey Mount Everest.
I thought I might have to travel to Turin, but as fate would have it, Turin came to me, or rather, to Manhattan; the food emporium/ restaurant/ cafe/ almost all things Italian enterprise of Lidia Bastianich and Mario Bataly, called " Eataly" , on 23rd street, selling the coveted Bicerin. Here was my chance!
I confess, it took me a little longer to get there than I had planned-simply because, as a New Yorker who has worked in and commuted back aNd forth to Manhattan for over a decade, I was reluctant to travel into Manhattan on an off day.
But last Monday, I finally did it; I stepped into Eataly at lunchtime ( if you go, I do not recommend lunchtime because of the swelling crowds), and at the caffe bar, ordered my Bicerin.
At close to $5, and just the size of an overfilled espresso, it is a little painful on the wallet, but again, how much would airfare be to Italy? I stepped out to Madison square park and found a bench amongst the lunch breakers to sit and savor my drink.
I found it thick and rich as expected; a drink to be sipped slowly, but not too slowly as the extreme heat of the espresso wears off quickly. The coffee and chocolate meld nicely in the palate; I don't know if this is blasphemy, but the taste, after a few sips, reminded me vaguely of a Starbucks' caffe mocha. The cream slowly sifted down and dispersed, like marshmallows on hot cocoa.
I was sorry the drink was over, I shook the cup for the last drops. Was it what I had expected; yes, I would say delightfully so!
Here is my cellphone pic of my Bicerin:

 

Yes - that is chocolate on the rim of the cup...ooh lala!

Good eats in Alabama!

Hello - it's been a while since we posted here!  Sorry - been busy and time flies by - but food is never far from our thoughts!
Here are a few more delish dishes I had on our trip down south - a couple of restaurants - one that is beloved by my mother -in-law and her husband, and another we discovered on our journey to Alabama.
Here is superb Italian food - Frank's Italian Restaurant, in Sheffield, Alabama.  We started with the bread dip - I believe this one is tomato pesto - we just couldn't get enough of it:

Darn - I see this photo is a little blurry - I thought it was clearer, sorry.  But you can see the herbs mixed in the sauce,and the sauce was a pink color, kind of like vodka sauce.

I also ordered the eggplant parmigiana - just lovely - fried cutlets of eggplant - I  love deep fried cuts of eggplant without the skin, and that's just what this was!  Smothered in sizzling cheese.

My husband and his Mom ordered the lasagna - it looked cheesy and perfect.

When we go back down to Florence, we are definitely returning to Frank's - if you are in the Muscle Shoals area, and there are many reasons to be there, besides being beautiful it also has a rich musical history-stop in at Frank's!

And I want to give a shout out to Sapphire, in Knoxville - it was right next door to a popular sports bar; the sports bar had an hour wait, and so we tried Sapphire next door, and were delighted.  So delighted, in fact, that on our trip back home to New York, passing through Knoxville again, we beelined it right back to Sapphire.  They had a lot of non-traditional takes on traditional food.  They had outstanding sweet potato potato chips, but also, brussel sprouts that were flash fried on the outside, so that the outer layers were shriveled but hugging the curve of the brussel - and perfectly soft on the inside.  We ordered them both times.

Ok, that's my tale for now. 

Southern New Year's

Since my husband and I spent New Year's with his mother and step-dad in northern Alabama, we were treated to an authentic Southern New Year's dinner!  I was thrilled!
My mother-in-law prepared us a delicious meal in her lovely home - and it was so good, I think I'm going to make this a Northern tradition too.
We had the black eyed peas, turnip greens, and ham, sweet potatoes, green onions, rice, and cornbread.  I didn't know where to start - the ham was beckoning - there's a reason they say bacon is boss! 
We ate the green onions as you would a carrot stick - I had never done that before, but I sure enjoyed it! 
I read later on that the peas are supposed to signify coins, and the greens - either the turnip greens or the green onions, signify green paper money.  I like the symbolism and the hope and good wishes it bestows on a new year.

Cinnamon Roll Redux; Startin' the New Year Out Right!

So I took it upon myself to make the cinnamon rolls again, from the recipe in last year's "Taste of the South" (note: they do have another receipe in this year's iron skillet issue for orange cinnamon rolls, but I wanted to stick to these).  Also, I had to address the taunts, snide remarks, sarcasm, etc. about how poorly those last rolls turned out.
I made these mostly according to the recipe; 4 cups of flour, 1 packet of yeast, 4 tablespoons of sugar, 1 egg, canola oil, salt and vanilla extract, all mixed together in my trusty mixer, "Ice"(thank you again Aunt Marge!).  The dough endures three risings; after being mixed, it rises in a buttered bowl for an hour; it gets punched down, then rises for another 15 minutes; then rolled out and buttered and sugared and sliced up and then it lays in the pan for another hour before being placed in the oven.
Tonight though, the last rising turned out to be about 3 hours, because I had to step out, and I figured, it should be ok to let them rise a bit more.

 

Well, when I got  home, I scurried to the kitchen to check on them - they had risen a bit more than expected, but it wasn't like they had strong-armed their way out of the pan! 
So I popped them into the oven at 350 degrees, and 25 minutes later, they were browned and ready!
I had the glaze ready; the recipe calls for 1/2 cup of whipping cream, 2 cups of confectioners sugar, and 3 tablespoons of light corn syrup; my version was 1/2 cup of half and half (because it has 1 gram less of fat per serving), and the 2 cups of confectioners sugar, and then 2 tablespoons of agave syrup.  I think it tastes great - and my husband agrees!  It smelled like Cinnabon in here while they were baking, and he was dancing around as I pulled them out of the oven and lifted them from the pan. 



May I just back up a moment here - I just want to point out something that I skimmed over - right before the last rising of the dough, when I said I had "rolled out and buttered and sugared and sliced  up...", the buttered in this case is a brown butter that the recipe recommends - it is simply melting the butter until way past simply melting it - it is letting the butter burn, so that it is a nice caramel color and scent.  I think that really adds to the caramelly sweetness of the whole cinnamon roll endeavor!

Apple pies and hurricane Sandy

I haven't posted in a while, there's been a lot going on around here weatherwise - Hurricane Sandy hit a few weeks ago, and then we had a little snowstorm.  There was some electricity out in our neighborhood and we just stayed holed in for a few days.  We had some felled trees and had to be careful about power lines, but that was the extent of it in our little neighborhood.
As we were cocooned in the apartment, I was texting with my Mom, and we both had the ingredients and working stoves to make apple pies - so we did!  And I always think of apple pie as a go-to, cozy dessert - I think a lot of people do. 
I had a 1/2 peck of apples I got before Sandy, as a stock fruit to have that didn't need refrigeration.  I had a recipe for a whole wheat crust using canola oil as the fat, so it was a little more heart-healthy than the store bought crusts I usually use (have to give a shout-out to Pillsbury, that doughboy is still my main man!).
This crust, while easy to make, is extremely crumbly and you have to handle it gingerly - I had a time of it flipping it onto the pan and repairing all the breaks, but it is moldable.  I used apple pie spice and on the advice of my sister, sprinkled agave nectar on it instead of sugar; it worked out nicely - didn't alter the taste from my usual apple pie with sugar and cinnamon.

Just wanted to put in a photo from our neighborhood - my husband and I took walks on the nights after the storm - we came across this and several others.

Penne pasta with red peppers and capers

This is one of me and my sister's favorite dishes, which also happens to be vegetarian and I think would qualify as vegan as well.  But, anyway, we first saw this recipe on tv on the Bravo channel, as part of the "Aria and Pasta" series; and this episode featured our favorite countertenor of all time, Derek Lee Ragin.  Derek made this dish along with the show's host, Beverley Bergen.  Might I add that my sister and I have met Derek twice in person; what a lovely man; we are hoping he will have more engagements in the NY area soon.
After seeing this episode, my sister and I would get together and cook up this dish; it usually happened over two days, as one of us would usually bake the peppers a day before to begin the process of removing the skins.
But the recipe is fairly straightforward:
Ingredients:
5 large red peppers
2 cloves garlic
4 tablespoons extra virgin olive oil
2 tablespoons capers (preferably those preserved in salt & washed well)
500 grams (about 1 pound) penne pasta
Chopped parsley
Take 5 red peppers and remove the skins; you can do this by baking them for about an hour on a pan in the oven, letting them cool a bit, then removing the skins - you can of course leave the skins on if you wish.  Then you chop the peppers into strips.  Place 4 tablespoons of olive oil into a heavy saute pan , heat it up a bit, and then add 2 cloves of garlic.  Cook gently, but do not let the garlic take on too much color. (I am copying directly from the recipe from here on). Add the pepppers and cook, stirring until they soften and taken on a very glossy color.  Let this simmer gently until the peppers are very soft and lightly brown at the edges.  Add the capers and when you are ready to serve, add chopped parsley.
Cook the pasta in boiling water until "al dente". Drain and serve with the pepper sauce over the pasta.  Accompany with parmesan cheese (or romano, which we prefer!).

I made this a couple of nights ago and I have a new fan; my adventurous husband!  He turned down a nice meal in a restaurant to stay home and try this dish, I had raved about it so; and he was not disappointed.