An Irish Country Barmbrack (Irish Fruit Cake)

If you've read any of the "Irish Country" novels by Patrick Taylor, you know how charming they are, a rare window into a specific time and place unlike any other. You also know the two main characters are no strangers to excellent food, prepared in large part by their housekeeper, Maureen "Kinky" Kincaid. Her good self, as well as her cooking, merited a collection of her recipes, An Irish Country Cookbook. After all, if Hercule Poirot can have an obituary, why shouldn't Kinky have a cookbook?

This traditional barmbrack, or "spotted bread," is typically made at Halloween, but since we all love being Irish for a day every March, I was keen to make it this spring. Heavy on the currants and raisins, with a bit of orange zest for freshness, this fruited cake is a little holiday all on its own!

Irish Barmbrack

Ingredients:
2 cups dried fruits (I used currants and raisins)
1 cup brewed black tea
1/4 cup whiskey (see notes below)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon spice mix, optional (such as chai spice mix or pumpkin pie spice)
1/2 cup firmly packed light brown sugar
1 large egg
zest of one orange

In a large mixing bowl, combine dried fruits with tea and whiskey, cover tightly and let sit overnight.

When ready to make the next day, butter a 7- or 8-inch round baking dish (at least two inches deep), and preheat the oven to 325 degrees Fahrenheit. Stir together flour, baking powder, salt and spice mix (if using) in a medium bowl. Add sugar, egg, and orange zest to the fruit mixture, stir to combine completely, then add the flour mixture and blend gently until fully incorporated. Spoon the batter into the prepared pan, smooth the top with back of the spoon, and bake for 75-80 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean (a few tender crumbs are ok). Let the cake cool completely, then store in an airtight container for up to one week at room temperature.

Kinky says to let the barmbrack sit a day before enjoying it, as this will allow the flavors to develop. It helps to bake the cake in a dish with its own lid, to make storing easy. The traditional way to eat barmbrack is toasted and slathered with (Irish) butter; it's also very good with softened cream cheese!

Other Irish-inspired treats to enjoy on St. Patrick's Day:
Orange-Currant Shortbread Buttons
Devil's Food Cupcakes with Baileys Buttercream Frosting
Chocolate-Lager Cake with Tangerine Dream Frosting

Notes: Adapted from An Irish Country Cookbook by Patrick Taylor. If you don't want to use whiskey, just increase the amount of tea to 1 1/4 cups, and add in a splash of pure vanilla extract. The basic template of this recipe lends itself to many variations, so be sure to use your favorite flavor tea, dried fruits, and spices. If you use larger fruits like dried apricots, dates, or figs, simply dice or snip them into small pieces before soaking.

>o<

Nice "Ketch": Easy Homemade Tomato Ketchup

I love ketchup, but I grew weary of buying it from the store—too much money, too much sugar, and another single-use plastic bottle to recycle. There had to be a better way! Thankfully, I found this recipe, and very happily tailored it for my very own! Although most ketchup recipes call for cooking on the stove for while, this no-cook version satisfies your ketchup craving in just minutes:

Easy Homemade Tomato Ketchup

1 can (6 oz.) tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon garlic and herb seasoning (salt-free, such as Mrs. Dash)
1 teaspoon granulated sugar (or honey)
2 Tablespoons apple cider vinegar (or vinegar of your choice)

Mix everything together in a small bowl, and enjoy! This will keep, tightly covered, in the fridge for several weeks. I love how little sugar is used here because, honestly, I'd rather save those sugary calories for dessert :-)

As mentioned above, all credit goes to this recipe by Served From Scratch, which also encourages you to season as you like and make this ketchup your own. As you may have guessed, there are many other scratch and homemade recipes on the site—be sure to visit and explore while you're there!

>o<

Nothing But the Truth: Cherry-Almond "Bakewell Tart" Bars

I cannot tell a lie: I was only using #CherryMonth as an excuse to make these "Bakewell Tart" bars! The idea for this recipe had been on the back burner for quite some time, so when I finally had all the ingredients together, I got to work.

And boy, was it work! Mixing the dough turned into a hands-on workout, but the end result was smooth and dreamy. The cherry spread I used for the filling was a bit tart, but only because I used a juice-sweetened brand. The glaze, however, was perfect: just a drizzle to hint at that flawless white pool so iconic of those miniature Bakewell Tarts you see stores:

Cherry-Almond "Bakewell Tart" Bars

Ingredients:
1 cup butter, softened
7 oz. (about 10 Tablespoons) almond paste
1/4 teaspoon kosher salt
2 cups all-purpose flour
10-13 oz. cherry jam, spread, or preserves
1/4 cup confectioner's sugar
1 teaspoon milk (half and half would also work)

Butter an 8x8- or 9x9-inch baking pan; set aside. Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream butter, salt, and almond paste together, breaking up the paste with the back of the spoon—it may be lumpy, but that's okay. Stir in one cup of the flour, then start stirring in the second cup. If the dough isn't coming together, scrape any bits off the spoon and get in there with your hands! Mix and knead everything together until there is nothing stuck to the side of the bowl, and you have a smooth dough. Reserve about a third, then flatten out and press the remaining dough evenly into the bottom of the pan. Bake for about 15 minutes, or until set and slightly golden around the edges. Remove from the oven and carefully (that pan is HOT) spread the cherry jam evenly over the base (if your jam isn't spreadable, give it a vigorous stir to loosen). Pinch off bits of the reserved dough and scatter over the jam, then return to the over and bake for another 20-25 minutes, or until the edges are a deep golden brown and the filling starts to bubble around the edges. Remove and let cool completely.

In a small bowl, stir together confectioner's sugar and milk until smooth. Drizzle the glaze diagonally across the entire surface of the cooled bars. Let the glaze set, then cut into 16 pieces.

Notes: Bakewell Tart is traditionally made with either cherry or raspberry jam, but I think blackberry, peach, or even plum jam would be great here. Almond paste can be quite expensive, so if you have some almond flour knocking around, you can try making your own! Store any leftover bars tightly covered at cool room temperature for up to three days, or in a airtight container in the fridge for up to a week.

>o<

All's Fair: Cranberry-Almond Teacakes

For the first time last Fall, I entered the baking competition at my local harvest fair. There were lots of entries, of all shapes and sizes, including an outrageously decadent-looking pan of cinnamon rolls! And while I didn't win anything, these Cranberry-Almond Teacakes still say "blue ribbon" to me :-)

Cranberry-Almond Teacakes

Dry ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1 cup dried cranberries

Wet ingredients:
1/2 cup butter, melted and cooled
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 large eggs, room temperature
1/2 cup whole milk, room temperature

Topping:
1/4 cup sliced almonds
1/4 cup granulated sugar

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin pan with muffin liners; set aside.

Stir flour, baking powder, salt, and ground ginger together in a small bowl. Add the dried cranberries and toss in the flour mixture, breaking up any clumps as you go. In a large bowl (or the pan you used the melt the butter, if it's big enough), cream butter and sugar together until fluffy, then mix in extracts and eggs. Blend in half of the dry ingredients, stir in the milk, then add the remainder of the dry ingredients and combine until just smooth. Divide evenly among the liners (about 2/3 full each). Sprinkle tops with about 1 teaspoon each almonds and sugar, then bake for 20-22 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.

Notes: Why "teacakes?" Well, they're not sweet enough to be cupcakes, yet they're still too delicate to be muffins! These are perfect, as you may have guessed, with a cup of tea for elevenses, or even as a mid-afternoon snack. The crumb is tender and rich, and the little bit of ginger adds a pleasant warmth. The headiness of the almond extract is divine!

>o<

Georgia on My Mind: Peach "Pie" Bars with Pecan Streusel

A few weeks ago, I was fairly obsessed with these oatmeal cookie bars—I couldn't stop thinking about them! I finally convinced myself it was okay to make them if I shared them with friends, but that didn't stop me from eating quite a few myself. Just before making them, I couldn't remember if there were nuts in the recipe or not. And when I thought about it some more, I wondered, "Why aren't there nuts in the recipe??? That would taste great!!!" So then it was August, and August reminds me of peaches, and peaches remind me of Georgia, and don't they just happen to specialize in pecans there, too? I'm sure you see where this is going!

Peach "Pie" Bars with Pecan Streusel

Ingredients:
1 cup very soft butter
1/2 teaspoon kosher salt
3 cups all-purpose flour
13 oz. peach preserves (homemade would be fabulous!)
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking pan and set aside.

In a large bowl, cream butter and salt together, then add flour and stir to combine as much as you can. At that point, scrunch the mixture between your fingertips to ensure the butter is evenly distributed and there are no dry pockets of flour left. Remove 1 cup of the crumbs to a smaller bowl, and mix together with the pecans, cinnamon, and brown sugar. Set this aside, then spread the remainder of the plain crumbs evenly into your prepared pan and press firmly to form the base. Bake for 15 minutes to set, then remove and (carefully) spread the preserves over the base, and finally sprinkle with the pecan-cinnamon crumbs. Return to the oven and bake for another 25-30 minutes, or until just slightly golden and the edges of the filling start to bubble. Let cool completely before cutting into squares. Cover and store any unused portion in the fridge, but let the bars come to room temperature before trying to cut them again.

Notes: These bars are very sweet, but certainly cut back (or omit) the brown sugar in the streusel topping, if desired. As well, feel free to use any jam/preserves you enjoy, or any nuts you like! As is the case with many of my desserts, these travel well and can remain at room temperature until you're ready to put them away. Oh, and I don't need to tell you how great these would be with vanilla ice cream, right? :-)

>o<

Ave Maria: Fresh Strawberry Cheesecake Parfaits

It was cookbook club time again, and our selection was Mexican Made Easy by Marcela Valladolid. There were some very tasty-looking recipes in there, full of spice and heat! But I really wanted to make a dessert, so I focused on that chapter and selected something described as a trifle. It used things like sweetened condensed milk, evaporated milk, and fresh limes. Yum! Instead of something like pound cake, however, the recipe called for Maria cookies as the base, which are akin to tea biscuits and completely delightful. And the most wondrous things of all? After shopping for my ingredients, I actually FOLLOWED THE RECIPE to make the dish. Exactly. To the letter. Okay, I added a little splash of vanilla extract, but otherwise totally the same. And used some zest as well as the juice of the limes. BUT THAT WAS IT, I PROMISE. I layered and poured and layered again, and you know what? It was terrible! The flavors were excellent, but the consistency lacked...consistency.

It was like a baby had left their teething biscuits in all that milk and then you found this lime-zest-flecked montage-strosity the next day. I must have done something wrong, but I didn't have time to make anything else, so I suffered and brought my soupy mess to the meeting anyway. To everyone's credit, they dutifully tried it. Thankfully, there was a knockout dessert from another member, and all the other dishes were fantastic. But those Maria cookies haunted me. I knew they could be put to better use, and they had paired so well with the creamy milk and the sharp fruitiness of the lime. Heck, they were even delicious on their own! And I still yearned for a layered dessert, something to please the eye as well as the palate:

Fresh Strawberry Cheesecake Parfaits

Ingredients:
10 Maria cookies (or other plain tea biscuits), finely crushed (you should have about 1/2 cup crumbs)
2 Tablespoons butter
8 oz. cream cheese, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 lb. fresh strawberries, hulled and diced

Melt butter in a skillet over medium-low heat and add cookie crumbs. Stir to coat the crumbs with butter, then continue to toast the crumbs for another 3-5 minutes, stirring occasionally, until fragrant. Let cool completely.

In a small bowl, thoroughly combine cream cheese, sugar and vanilla extract until smooth. Using four glass dishes/containers/wine glasses (about a cup in capacity), place a quarter of the cooled crumbs in each. Carefully add a fourth of the cheese mixture to each dish, and spread slowly to cover the crumbs. Finally, add a fourth of the strawberries and serve!

Notes: The parfaits can be made 2-4 hours in advance and stored, covered, in the fridge until ready to serve. Absolutely use any kind of berry, fruit, or a combination to your taste. Can't be bothered to layer? Just make a double or triple batch of the cheese mixture and serve in a bowl as a dessert dip with sliced fruit and Maria cookies on the side (the cookies are also available in chocolate in many stores). I haven't tested it, but I bet the cookies would make excellent s'mores—if you try it, let us know in the comments!

>o<

Double Dip: Baby Greens and White Bean Dip

Let's face it: sometimes a delicious, creamy dip makes all the difference when trying to eat your raw veggies. But what if that dip already had veggies in it? I'd call that brilliant! As a bonus, this dip just happens to be dairy-free, perfect for sharing with anyone who might need to avoid it. With beans for a boost of protein, and heart-healthy olive oil as well, go ahead—keep dipping!

Baby Greens and White Bean Dip

Ingredients:
Extra-virgin olive oil
1-2 cloves garlic, sliced lengthwise (remove "sprout" in center if starting to turn green)
5 oz. baby spinach, baby kale, baby Swiss chard, or a combination
1 15-oz. can cannellini beans, drained and rinsed
Red wine vinegar (or fresh lemon juice, if you have it)
Salt and freshly ground pepper to taste

In a large saucepan over medium-low heat, gently sautee garlic in a few Tablespoons of oil until fragrant, then add beans and stir to coat and warm through, absorbing the garlicky oil. Add greens in batches and wilt, seasoning sparingly with salt and pepper with each batch, until all the greens are cooked (at this point, you actually have a nice little side dish of greens and beans - keep that in your back pocket for another time!). Let the mixture cool.

In a blender or food processor, blend greens and beans with a few more Tablespoons of olive oil, a splash or two of vinegar, and salt and pepper to taste. The dip should be creamy, but still retain some texture. Serve with veggie sticks, pita chips, or use as a spread on sandwiches!

Notes: Adapted from this recipe, which is extremely delicious in its own right :-)

>o<

Even Steven: Chocolate Cake with Vanilla Buttercream Frosting

I love it when things work out evenly—and I love it even better when it happens with food! It's pure kitchen magic when you have just enough of this, just enough of that, no waste and no need for a miniscule amount of some obscure ingredient you can't find a use for anywhere else. One of my favorite "even" recipes is a chocolate cake topped with vanilla buttercream. Although it uses just half a stick of butter in the cake batter, the other half is put to work right away in the frosting. None of those awkwardly-wrapped portions of butter slouching forlornly in the fridge, wondering what its purpose could be...even better, you now have a frosted cake to enjoy. Perfect!

Chocolate Cake with Vanilla Buttercream Frosting

For the cake:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 Tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk or half and half

For the frosting:
4 Tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and set aside.

In a medium bowl, mix together flour, cocoa, baking powder, baking soda and salt until combined, breaking up any lumps as you go. In a large bowl, cream butter and sugar together until fluffy, then stir in eggs and vanilla extract. Starting and ending with flour mixture, blend in batches alternately with milk until you have a smooth batter. Scrape batter into prepared pan and bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

In a small bowl, combine frosting ingredients and blend until completely smooth. Frost cake, slice and serve!

Notes: Instead of vanilla extract in the frosting, use a Tablespoon of any liqueur you enjoy that pairs well with chocolate, such as Irish Creme, Grand Marnier, Chambord, Creme de Menthe, or Kahlua. Instead of a single cake, you can use this recipe to make 12 cupcakes, which only need 18-20 minutes in the oven. For an egg-free variation, see this recipe.

>o<

The Cookie Crumbles: Oatmeal Cookie Bars

I wanted to bring a sweet treat to a family picnic last month, but was also in the mood to try a new recipe (well, new for me, at least). At the same time, it had to be something that would last through several hours of driving AND be able to stand out in the heat of Summer after the trip. This was no time for a multi-layer cake with a delicate buttercream frosting! A handheld treat would be ideal as well, to nibble unencumbered while strolling—or sitting—as the case might be. Then I remembered I'd been wanting to try an oatmeal cookie bar recipe, and this one seemed to fit the bill. I immediately doubled it, and was very glad I did:

Oatmeal Cookie Bars

Ingredients:
1 cup packed light brown sugar
2 cups all-purpose flour
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup very soft butter
10-12 oz. jam (I used a local triple-berry)

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking pan and set aside.

In a large bowl, stir brown sugar, flour, oats, baking soda and salt together with a fork until completely combined, making sure to break up any lumps. Add butter and continue to cut in with your fork, but switch to your hands towards the end to really work all the ingredients together and ensure the butter is evenly distributed (you don't need to be careful or have a "light" hand with this process). Evenly press about half to two-thirds of the mixture into your prepared pan, gently spread with jam to within 1/4 inch of the edges, and top with the remaining crumbs. Bake for about 30 minutes, or until the edges are golden, being careful not to overbake or burn as the oats will turn bitter. Let cool completely, cut into squares and serve!

Notes: Adapted with many thanks from the recipe noted above. These bars are rich and buttery, with a slight punch of fruit from the jam for balance. My family members all agreed these would be excellent paired with ice cream, but it was far too hot to attempt to get any and bring it back before it/we melted. As well, the bars are deliciously crumbly, and forks were requested all round to help with the eating. Even so, there will still be plenty of crumbs left on your plate, and how you handle them is entirely up to you...

>o<

Orange You Glad: Orange Cake with Rosemary Sugar

A friend's mother makes a tried and true dessert from a clipping she has in her recipe box: Lemon Loaf, a delicious and tangy confection that's tender on the inside while crunchy and sweet on the outside. It's a classic quick bread with a soaking syrup poured over while the loaf is still warm, and I (and everyone in my friend's family) love it. But you know how this mouse thinks, and of course I had to tinker just a bit. I wanted to know how it would work made with orange instead of lemon. After all, they're both citrus, and both excellent flavors in their own right. It was only logical it would be just as delicious as the original. What I didn't know was that the addition of a "secret" ingredient would make the whole thing sublime:

Orange Cake with Rosemary Sugar

For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
zest of one orange
1/2 cup butter, softened
1 cup rosemary sugar
2 large eggs, room temperature
1/2 cup whole milk, room temperature

For the topping:
1/4 cup rosemary sugar
juice of one orange


Preheat oven to 350 degrees Fahrenheit. Butter an 8x8-inch square (or similar capacity) baking pan and set aside.

In a small bowl, stir together flour, baking soda, salt and orange zest until combined. In a large bowl, cream butter and sugar together until light and fluffy, then stir in the eggs. Blend in half the flour mixture, followed by the milk, then the remaining flour mixture and stir until smooth. Scrape batter into prepared pan, smoothing out to the edges, and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove and let stand while stirring together the sugar and orange juice for the topping, allowing the sugar to dissolve in the juice as much as possible. Using a toothpick, gently prick the entire surface of the cake, then spoon the topping over, allowing it to soak in as you go. Let cool completely and serve.

Notes: The rosemary sugar provides a subtle, piney note that balances the brightness of the orange. Definitely try it if you have it! But please still make this cake with vanilla sugar or regular sugar if you don't. I decided to bake mine in a cake pan, but you can use a standard loaf pan and bake a little longer, watching that the edges don't get too dark. If the cake is still around after a day, I suggest storing covered in the fridge, but remove and let warm to room temperature before serving.

>o<

Dazed and Infused: Herb-Infused Sugar and Salt

I sadly don't have an indoor rosemary plant, so during the Winter months I need to buy fresh rosemary if I want to use it. But the other week, after doing just that, I found myself with a surfeit of the fragrant stuff. I wanted to save it, store it, make it last forever!!! And then I had a scathingly brilliant idea: just like that vanilla sugar I keep going on about, I would make its savory counterpart—ROSEMARY INFUSED SALT. I was feeling exceptionally unique and amazing for quite a few seconds, but a quick Internet search revealed that it had been done, pinned, tweeted, posted, and pretty much plastered all over the place.

My bubble was somewhat deflated but not altogether burst, so I carried on and mixed my ingredients, using the proportions that seemed to be most common on the web. And while I was at it, I thought back to that vanilla sugar, and made a batch of rosemary sugar just for fun:

Things started smelling like a Christmas tree farm after breaking apart all those rosemary sprigs, but I was pleased to be making the most of my purchase. I've been dutifully shaking the jars vigorously each day since then, to ensure the contents don't clump and to keep the rosemary evenly distributed. I definitely plan to start using them soon (in place of regular salt and sugar) wherever a touch of rosemary would go nicely!

Notes: I used roughly 1/4 cup rosemary sprigs to 2 cups kosher salt, and about 2 Tablespoons rosemary sprigs to 1 cup granulated sugar. I used very clean Mason jars with a larger capacity than required to ensure I had enough room to shake them thoroughly. I store the salt and sugar in a cool dark cabinet, right alongside the vanilla sugar.

>o<

Lost in Translation: Lyonnaise Garlic and Chive Dip

Foods often acquire funny names based on their appearance, sometimes silly, sometimes merely descriptive—and while those names pass into acceptance in their native tongue, they are often hard to swallow when you need to explain them in a different language. In the Lyon region of France, there is a traditional (and extremely delicious) cheese mixture called cervelles de canut, which has the unfortunate and rather gruesome translation of "silk-worker's brains". What probably started as a tasteless joke has now been memorialized for all time. The reference shouldn't stop you from making this dish, however, which is great as a snack or an easy appetizer, and comes together in just a few minutes. And if you're still feeling bothered by that name? Don't worry—it's all in your head ;-)

Garlic and Chive Dip

Ingredients:
15 oz. whole-milk ricotta cheese
2 cloves garlic
1/4 cup finely chopped chives (or scallions)
2-3 teaspoons champagne vinegar
2-3 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste

Grate or finely mince garlic into a medium bowl, then add ricotta and mix. Drizzle in about two teaspoons of vinegar, add the chives and stir again until combined—the consistency should be thick but spreadable. Season with salt and pepper, then add a few Tablespoons of oil. Mix until everything is incorporated, then taste and adjust seasonings, oil and vinegar to your liking. Serve with raw veggies or crusty bread. Store any unused portion in an airtight container in the fridge; give it a quick stir before serving again as the dip will separate a bit as it sits.

Notes: My simplified version of cervelles is adapted heavily from Rachel Khoo and Dorie Greenspan's excellent recipes. Red wine vinegar is traditional, but I found the champagne vinegar to be delicious, and of course fresh lemon juice would be wonderful, too. Don't be too concerned with exact quantities or measuring the liquid ingredients precisely—just eyeball and adjust as you go!

>o<

Butter Me Up: Butter-Pecan Drop Scones

I'd been wanting to make a scrumptious baked treat for some time, and had my eye on this scone recipe I posted a while back. When I finally had the time to make it, I poked around my cupboards and fridge, only to find that I didn't quite have all the right ingredients on hand. However, I did have what I needed to try another variation that had been lurking in the back of my mind—not as sweet, but still full of rich, comforting flavors. And LOTS of butter. As a bonus, these scones are simply spooned out into mounds before baking. No kneading, flouring, or fussing required!

Butter-Pecan Drop Scones

Ingredients:
2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup finely chopped pecans
1/2 cup cold butter, cut into small cubes
1/2 cup whole milk
1 large egg
1 teaspoon pure vanilla extract


Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.

In a measuring cup or small bowl, measure out milk and mix in egg and vanilla extract until combined. In a large bowl, stir together flour, brown sugar, baking powder, salt, and pecans, breaking up any clumps of sugar. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Pour milk mixture in all at once, and stir together gently until just combined and there are no dry pockets of flour left. Spoon twelve mounds onto prepared sheet, spacing them evenly, and bake for about 12-15 minutes, or until browned on the top and somewhat firm to the touch (you want them to be cooked all the way through). Serve warm or at room temperature.

Notes: I chose not to use any glaze or topping for these so I could enjoy the flavors of butter and pecans, but you could certainly make the glaze I used in the original recipe, or sprinkle the tops with a little granulated sugar before baking. You could also add a bit of cinnamon or nutmeg into the dry ingredients for a hint of spice :-)

>o<

A Bushel and a Peck: Roasted Plum Tomatoes

Towards the end of the growing season, many farm stores will sell the final harvests of their crops in bulk at excellent prices, particularly those things that can be preserved easily by canning or freezing. This is a great way to have local produce on hand during the colder months, without ever having to leave your home. Freezing is the simplest method, and tomato products do wonderfully well this way. With very little time and effort, you can have roasted plum tomatoes ready and waiting for soups, stews and sauces.

Roasted Plum Tomatoes

You will need:
plum tomatoes
sea salt
bay leaves

Line a baking sheet (or two, if needed) with parchment paper (I line mine with foil first for easier cleanup). Sprinkle lightly all over with salt, and lay about six bay leaves around evenly. Preheat oven to 400 degrees Fahrenheit. Core and slice tomatoes in half lengthwise, laying them cut-side down in a single layer on baking sheet(s). Roast in the oven for about 45 minutes to an hour, depending on size. The skins should be completely shriveled and juices bubbling all around the tomatoes. Remove from oven and let cool to room temperature, about one hour. Gently remove skins from flesh (most will slip off easily). Pack into freezer containers, pressing out any air bubbles and leaving about an inch of space at the top to allow for expansion during freezing. Defrost before using.

Notes: I found that about 7-8 lbs. of plum tomatoes fit on two large baking sheets, and yielded about 8 cups of roasted tomatoes. I used bay leaves to provide a neutral flavor base, but certainly other herbs or aromatics could be included in the roasting process.

What are your favorite foods to preserve, and what method(s) do you use? How do you like to use them throughout the year?

>o<

I Scream, You Scream: Homemade "No-Churn" Vanilla Ice Cream

Anyone who knows me can tell you I have an inordinate fondness for ice cream. It's my go-to, out-and-about treat—and many times the outing is premeditated to ensure that ice cream will be consumed at some point during the day. One might think I would own an ice cream maker, but I don't, and for good reason: I would never be seen again. The temptation to make ice cream ALL the time would be too great, and I would become one of those reclusive people who have unusually large quantities of milk, cream and sugar delivered at all hours of the day and night.

But never being able to make some kind of creamy, frozen confection is a little too unfair, especially in the hot months of Summer. I'd seen some recipes around boasting "no-churn" ice creams of various kinds, and searched online until, of course, Martha provided the perfect one. I streamlined the method a bit, and the results were more than spectacular for a mere ten minutes of work:

Homemade "No-Churn" Vanilla Ice Cream

Ingredients:
2 cups cold heavy cream
1 can (14 ounces) sweetened condensed milk
2 tablespoons bourbon (whiskey, cognac, or other—I used homemade vanilla extract made with rum)
OR
2 teaspoons pure vanilla extract

In a large, deep bowl, stir all ingredients together gently with a spoon until combined. Using an electric mixer, beat mixture until stiff peaks form, about 8-10 minutes (mine did splatter quite a bit until I was able to get enough air into it). Spoon ice cream into containers, cover tightly, and freeze until firm, about six hours. Serve as soon as you possibly can.

Notes: Slightly adapted from this recipe. As mentioned there, it's best to enjoy this kind of ice cream within a week—after that, the structure begins to break down, despite being frozen. I definitely plan to experiment with other flavors and ingredients, especially since dulce de leche is also available in a 14-ounce can :-)

>o<

Just Peachy: Summer Fruit Cobbler

Sometimes Summer's bounty is more robust than you can comfortably manage—that basket of peaches is starting to languish on the counter, berries are starting to shrivel in the fridge, and maybe even a fruit fly (or 20) are starting to eye your goods. Fret not: you can always convert these stragglers into something wonderful!

Summer Fruit Cobbler

Ingredients:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup whole milk
About 2 cups fresh fruit, sliced or chopped (any soft fruit like peaches, nectarines, or berries)

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan; set aside.

In a small bowl, stir together sugar, flour, baking powder and salt until combined. Add milk and mix until smooth (the batter will be quite thin). Scrape into prepared pan, top evenly with fruit, and bake for about 40 minutes, or until the cobbler is deeply golden all around the edges and the batter is completely cooked in the center. Serve warm or at room temperature.

Notes: Don't worry too much about the precise quantity of fruit—I happened to have just three wrinkly peaches when I made this cobbler, and it was delicious. You can certainly use more than one type of fruit, too. Definitely serve with ice cream or whipped cream, if desired!

>o<

Upon Request: Chocolate-Mint Brownies

Sometimes people don't always think to ask for what they want—they're busy, they're tired, they forget. We all know how it is. But sometimes there's just something we really, REALLY want, and we'd really, REALLY like someone to make it for us. So when I received this request for a favorite recipe, with a reminder that I "haven't made it in years", I knew what I needed to do!

Chocolate-Mint Brownies

Base:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 Tablespoon vanilla extract

Filling:
1/2 cup butter, softened
2 cups powdered sugar
2 Tablespoons whole milk
1/2 teaspoon peppermint extract
Green food coloring (optional)

Topping:
1 cup semi-sweet chocolate chips
6 Tablespoons butter


Preheat oven to 350 degrees Fahrenheit. Butter a 9 x 13-inch pan and set aside.

Make the base: In a medium bowl, stir together flour, cocoa, salt and baking powder. In a large bowl, cream butter and sugar together until light and fluffy, then stir in eggs and vanilla until combined. Add flour mixture in two batches, mixing until incorporated, then scrape into prepared pan (batter will be thick). Spread out evenly to the edges, and bake 30-32 minutes, or until a toothpick comes out clean. Let cool completely, then cover and refrigerate until fully chilled—at least two hours or overnight.

Make the filling: Cream together butter, powdered sugar, milk and peppermint extract until smooth. Tint filling light green, if desired. Spread evenly over chilled brownie base. Cover and chill again for at least one hour.

Make the topping: In a small pan over low heat, gently melt chocolate chips and butter together. Let cool for about 10-15 minutes, then carefully pour and spread evenly over the filling. Let cool completely on the counter, then cover and chill again until firm. Cut into squares and enjoy!

Notes: These do take some time and planning, and it is helpful to make the brownie base one day, then do the other two layers the next. For the filling, you can use two Tablespoons Creme de Menthe in place of the milk and peppermint extract. At two Tablespoons shy of a full pound of butter, and over four cups of sugar, these are definitely decadent—start with small servings!

>o<

Gettin' Figgy With It: Basic Fig Compote

Around this same time last year, I made the fig compote of my dreams—tangy, sweet, and very well-balanced. The only problem? I wasn't really following a recipe, and never bothered to write anything down. OOPS! As a first attempt since then, I thought I'd try a more basic version, with just a few ingredients, and work my way up from there. I certainly have more work to do, but in the meantime I still have a lovely, rich condiment to enjoy!

Basic Fig Compote

Ingredients:
8 oz. dried figs, stems removed and finely diced (I used Mission "figlets")
1 teaspoon fresh rosemary, finely chopped
Juice of one orange (about 1/4 cup)
2-3 grinds of pepper
Water

Add all ingredients to a small pan, and pour in enough water to cover the figs. Cover and bring to a boil, then reduce to a simmer and cook until figs have absorbed the liquid, stirring occasionally. If figs are not soft enough to mash with the back of a spoon at this point, add more water and continue to cook. The whole process should take about 20-30 minutes. Once done, finish mashing with the back of a spoon, let cool completely, then store in an airtight container in the fridge for a week, or freeze for up to three months.

Notes: The consistency of this compote is ultimately up to you—I wanted mine on the softer side, and added water a few times before I considered it "done". You could also substitute a good red wine for some (or all) of the water used here. As with many things, this is best done at least one day in advance to let the flavors develop. Serve this with any meat of your choice, or for making a sweet/savory grilled cheese with your favorite, extra-sharp cheddar.

>o<

Trying Times: Featherweight Breakfast Cake

As I prepared to work with a group of children to make a family recipe, I felt calm and confident—after all, I had made this particular recipe most of my life. It was easy, delicious, and sure to be a hit! But as the actual day drew near, I knew I needed to refresh my skills, especially because it had been six months since the last time I'd made it. I set aside some time, going through the recipe with extra care and attention, and produced what is still an all-time family favorite:

Featherweight Breakfast Cake

Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup butter, melted and cooled slightly
1/2 cup whole milk
1 large egg, room temperature

Topping:
2 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees Fahrenheit; butter an 8-inch square baking pan and set aside.

In a large bowl, stir together flour, sugar, salt and baking powder until fully incorporated. In a 2-cup measuring cup, measure milk and stir in melted butter and egg; add wet ingredients all at once to dry ingredients, and mix until just combined and all the dry ingredients are moistened. Scrape into prepared pan, smoothing the top out to the edges. In a small bowl, stir together topping ingredients, and sprinkle evenly over batter. Bake for 15-20 minutes, or until a toothpick comes out clean. Can be served warm.

Notes: This recipe uses a fair amount of baking powder, which gives the cake an extra-fluffy interior. As always, don't feel constrained by the title—this is just as good in the afternoon as it is for breakfast!

>o<

Easy Being Green: Catalan Spinach

My favorite way to eat greens is simply sauteed in a bit of olive oil or butter, seasoned lightly with salt and pepper. In recent years, I've enjoyed the classic Mediterranean greens often described as Catalan Spinach at various eateries, but for some reason never thought to make it at home. I could see there were only a few ingredients needed, resulting in those wonderful sweet-savory flavors for which this dish is known. However, I felt sure there was some underlying technique or finesse which I wouldn't be able to replicate in my kitchen. I pictured myself being disappointed and discouraged, with nothing but some wilted greens to ease my troubled mind. Thankfully, I finally did try it—not only was it extremely easy to make, it was extremely fast as well!

Catalan Spinach

Ingredients:
2-3 Tablespoons olive oil
2-3 cloves garlic, sliced
3-4 Tablespoons dried currants
11 oz. baby spinach
Salt and pepper to taste

In a large, wide saucepan over medium-low heat, gently simmer olive oil and garlic, stirring frequently, for 3-5 minutes. Add currants and continue to simmer for another few minutes, until all the currants are soft and coated with the garlicky oil. Add spinach and wilt, covered, turning the leaves over as needed (you may need to add the spinach in batches depending on the size and depth of your pan). Season with salt and pepper to taste. Serve hot or warm.

Notes: Substitute baby Swiss chard or baby kale for the baby spinach, or use regular spinach (removing any tough stems and veins). In place of the currants, use regular or golden raisins. For added flavor and crunch, sprinkle with toasted pine nuts or slivered almonds before serving. Adjust quantities of oil, garlic and currants to taste, or as needed for larger/smaller quantities of greens. Adapted from the always helpful Joy of Cooking.

>o<