Sweet cherries just turned up at our farmer’s market (still waiting on sour!), as did currants. So right now we’re working our way through pint after pint of fruit. Our daughter has been lobbying for currant buns (because it’s what Mother Rabbit goes to buy in Peter Rabbit), but I think those are a little better right as summer turns into fall (probably because of the Kink’s line “Tea and toasted, buttered currant buns help to compensate for lack of sun.” For now, we’re going with our new favorite summer dessert- clafoutis. [Read more…]
mother’s day
It feels like I’ve been doing a lot of mothering lately, both of the growing baby living inside me, and my daughter who’s about to turn four. When she was a toddler things were in some ways easier–she just went with the flow–but now there are tough questions about life and death, how things work, and what things are. There are a lot of flat out “No’s,” whereas before there were so few, and even those were half-hearted. So it’s nice that this Mother’s Day, my third, we’re celebrating. There was a tear-inducing card about the things my daughter likes to do with me (making cake, riding the bus, and eating breakfast among them) and a surprise dinner out with my husband (complete with babysitter–thanks LMK). [Read more…]
big news and a classic apple cake
Brian and I have some big news to share–we’re expecting a new baby in July! So now you know why we’ve been a little quieter than usual. I’m really looking forward to a new baby, though the prospect of having two kids in our one bedroom apartment on the third floor of a slightly derelict building here in Brooklyn is daunting. On the other hand, I am dreaming of small fingers and toes, gurgles and gummy smiles, and know that somehow everything will be just fine. We’ll all be well-fed, that’s for sure.
And speaking of making a baby, it takes a lot of food. I have been trying to eat pretty healthily this time around, seeing as my daughter was made of about 25% ice cream, but the baked goods do beckon. Especially this apple cake. A friend brought it to Thanksgiving dinner years ago, and it’s been on my mind ever since. [Read more…]
sour cherry & cornmeal upside-down cake
For a brief and glorious time each year cherries are available, and I eat them all. Bing, rainier, and sour–each has their place. Rainer are crisp and delicate, with a hint of cream in the flavor. Their pale color turns out to be a real advantage if, say, you are sharing them with a toddler. I learned that lesson the hard way. But bing and sour are the champions of east coast cherries.
I usually reserve bing cherries for eating fresh, or lightly cooked, and bake with the sour cherries. I had planned on making a pie, since cherry pies are my absolute favorite pie. I remember my Grandmother making tens of pies for church functions. The only thing more amazing than one cherry pie is 50. But, the cherries there came from a can, as so many do. I say, buy a pitter and get on with your life.
As I said, I had wanted to make a pie, but things were hectic and the kitchen was in no state to accept the amount of dishes generated by pie making. And then I found this cake with cornmeal. I guess the cornmeal and cherry itch had not yet been scratched.
This classic upside-down cake is fantastic. A summer cake at its best. With a hint of balsamic, the tart cherries are robust and tangy. Owing to the stiff eggs whites folded in at the last minute, the cake itself is shockingly springy. Overall, sophisticated, timely, and delicious. Cherries and cornmeal are a match made in heaven.
p.s. I almost forgot–Brooklyn Supper is two! Hard to believe it’s been two whole years. As always, thanks for reading. We really appreciate our readers.
Sour Cherry and Cornmeal Upside-Down Cake (adapted from Smitten Kitchen)
1 1/2 sticks room temperature butter
1/4 cup sugar (brown is best, but I used turbinado)
3 teaspoons balsamic vinegar
3 cups rinsed and pitted sour cherries
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal (medium grind is best)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 eggs, separated
1/2 cup milk
3/4 teaspoon vanilla extract
1/4 teaspoon cream of tarter
Preheat the oven to 350 degrees. Combine 1/2 stick butter, 1/4 cup sugar, and the balsamic vinegar in a large skillet (10 -12″) with at least 2″ sides (the is where you will be baking the cake, so plan accordingly) over medium heat. When sugar is dissolved and things are bubbly, add the cherries, bring to a mild boil and then remove from heat.
In a medium mixing bowl combine the flour, cornmeal, baking powder and salt. Using a spotless bowl and beater beat the egg whites until they form stiff peaks, add the cream of tarter and beat a little longer. Set aside in a cool place. Next, in a large bowl, use the paddle attachment or beaters, and beat the remaining stick of butter until it is very fluffy, 3 or 4 minutes. Add the sugar and beat for another 3 minutes. Add the yolks one at a time and then the vanilla. Then, on the lowest speed, alternate in the flour mixture and milk. Using a spoon or spatula, fold in the egg whites.
At this point I poured off about 1/2 cup of liquid from my cooked cherries. You want things to be moist, but not soggy. The bonus is that we then had an amazing balsamic glaze with which to douse our cake. Gently pour the batter over the cherries, set skillet on a baking pan, and bake for 45 minutes, or until a toothpick comes out clean.
This cake is best the day of, but keeps quite nicely covered at room temperature for a day or so.
olive oil cake with lemon and yogurt
This olive oil cake is a slight variation on a cake I’ve made before, which I guess makes it my go-to cake. It’s good to have one of those up your sleeve, especially for weeknight entertaining or a quiet birthday celebration. Or, in this case, both, plus a game of Clue. What can I say? My husband’s one birthday wish was to play Clue with friends, so we all happily obliged.
This variation features a subtle sweetness and the flavor of olive oil. The light, tender crumb of the olive oil cake has a hint of the savory. The moistness is boosted by a tangy, sweet lemon glaze that soaks into the cake like invisible frosting. Sort of perfect, really.
For a frosted cake I usually go with the classic 1-2-3-4 cake. But after so many successes with this versatile recipe, I am considering using this as the base for my next frosted cake. I’ll keep you posted.
Olive Oil Cake with Yogurt and Lemon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon sea salt
1 cup plain whole milk yogurt
3/4 + 1/2 cups sugar, divided
3 room temperature eggs
zest of 1 lemon, grated
1/2 teaspoon vanilla extract
1/2 cup olive oil
1/3 cup lemon juice
Preheat the oven to 350 degrees. Grease and flour a 9″ cake pan, and set aside.
In a medium bowl combine the flour, baking powder and salt, and set aside. In a large bowl, or the bowl for your stand mixer (in this case use the paddle attachment), combine the yogurt, 3/4 cup of sugar, eggs, zest, and vanilla. Either stir in, or with your mixer on low, add the flour mixture a little at a time. When ingredients are fully combined, slowly fold in the oil.
Pour batter into prepared cake pan, and cook 30-35 minutes, or until a toothpick inserted into the middle comes out clean and the top of the cake is just golden. Set the pan on a wire rack and cool for twenty minutes.
Meanwhile, combine the remaining 1/2 cup of sugar and lemon juice in a small sauce pan over medium heat. Stir until the sugar has dissolved and set aside.
Carefully flip the cooled cake onto a large plate and drizzle with the glaze. Serve immediately.