What is bright and tart with lemon, silky and unctuous with a hint of pecans? Perfect Lemon Chess Pie! This easy dessert is so delicious that you have to close your eyes with the first bite and simply sigh. And every bite afterwards. It’s just THAT good.
What is lemon chess pie and where does the name originate? “Chess” is really a colloquial or mispronunciation of “cheese.” In this case, the cheese is actually lemon curd – a beautiful curd that develops as the pie bakes. For a chess pie that is an old variation on a pecan pie, check out the recipe for Thomas Jefferson’s Chess Pie. It is also delicious but quite different from this perfect lemon chess pie by Gale Gand. I made a couple of tweaks, including adding some chopped pecans. Don’t get put off by the amount of sugar in this recipe. The finished pie is not overly sweet thanks to the amount of fresh lemon juice and zest. It is really just perfect.
Refrigerated, the pie will last for several days, although it is best to bring it to room temperature to eat – assuming you have the will power to wait!
Yield: 8 servings
2 cups sugar
1 Tablespoon flour
1 Tablespoon fine yellow cornmeal
1/4 teaspoon kosher salt
4 large or extra large eggs
1/4 cup milk (1% milk worked fine)
1/4 cup (1/2 stick) of unsalted butter, melted
Grated zest of 3 medium lemons (about 2+ Tablespoons)
1/3 cup fresh lemon juice
1/2 cup of coarsely chopped pecans
1 9-inch unbaked pie shell
Preheat the oven to 375 degrees F.
Combine the sugar, flour, cornmeal and salt in a large bowl. Add the eggs and mix well.
Add the milk and mix. Then stir in the melted butter, pecans, lemon zest and lemon juice until everything is well distributed. Pour into the unbaked pie shell. Cover the rim carefully with foil or a pie shield, which I highly recommend getting if you are into baking pies. Bake for 30 minutes and then carefully remove the pie shield. Continue baking until the pie filling is well-browned and barely jiggles. The original recipe said for a total baking time of 45 minutes, but mine took closer to an hour. Ovens vary so watch it. The finished pie forms a very brown, slightly sugary crust.
Allow to cool completely before cutting. Refrigerate left-overs.
Tarte Citron Mama appeared in the June, 1979 Bon Appetit magazine. It was described as a 14th century French dessert and wasn’t quite like any other dessert I had ever seen or tasted – then or since. I have not been able to find anything like it online, although it does sound as if it may be similar to a recipe found in The Lutece Cookbook. Thankfully I wrote the recipe down years ago because I can no longer locate the magazine in my bookcase….
This is a lemon and almond tarte but without conventional pastry or custard. And while I am not normally a huge fan of meringue, when it is mixed with the ground almonds, I found it transformed. The resulting tarte is just a little bit sticky, a little bit chewy, incredibly moist, bright and light with the fresh taste and fragrance of citrus and almonds. Tarte Citron Mama is theperfect ending to a rich meal.
While it is easy to come by ground almonds these days, I like to grind my own for this recipe. The almonds won’t be quite as fine when I do it, but that is part of their charm. Making this dessert takes a bit of patience, but the steps are easy to follow. And unlike a lemon meringue pie, the meringue here is a relatively thin layer. On the day I made it, there is a little crispness to the meringue and each of the layers is easily discernible, whereas on the second day some magical alchemy takes place and all of the layers meld together. However you enjoy it, this luscious tarte won’t last long.
And while I made use of 21st century appliances, since this dates back to the 14th century it can be made entirely by hand – and with a LOT of elbow grease! So when you have a little time and you want to give your friends or family a delightful and totally surprising dessert, try this 14th century tarte.
I don’t know what lemons were like in the 14th century, but I find that most lemons these days – even organic ones – tend to have thick skins, a lot of pits and pith and not a great deal of fruit. Meyer lemons are sweeter, thinner skinned and less acidic, which is perfect for this recipe. It’s seeking them out if you plan to try this. And I encourage you to do so.
Recipe slightly tweaked by me
Yield: One 9-inch tarte (about 6 generous portions)
3 extra large eggs, separated
1 cup granulated sugar
grated zest of one lemon
1.75 cups raw almonds with skins, finely ground with 2 teaspoons of the sugar
1 Tablespoon of flour
Generous pinch of kosher salt
1/2 teaspoon pure almond extract
Approximately 6 lemons (Meyer lemons work best, in my opinion), with all of the skins and pits removed and cut into thin slices
2 extra large egg whites (Use the left-over yolks in your next omelette)
1/4 teaspoon pure almond extract
For garnish (Optional but really nice)
Strips of lemon peel with all of the white pith removed (I use a boning knife to achieve this) from 1/2 a lemon
1/4 cup granulated sugar
1/4 cup water
2 Tablespoons granulated or castor sugar
Preheat oven to 350 degrees F. VERY generously grease a 9-inch tart pan with a removable bottom. Pay special attention to the inside rim.
Combine the 3 yolks and 3/4 cup of sugar in a large bowl and whisk until the yolks become very pale and will “ribbon” when you lift up the whisk. Add the lemon zest, salt and 1/2 teaspoon of almond extract and mix through.
Blend in 1 cup of the ground almonds and the Tablespoon of flour.
Beat the 3 egg whites until stiff. Stir 1/4 of the whites into the yolk and almond mixture to loosen things up. Then carefully fold in the remainder of the whites.
Pour the batter into the prepared pan and bake for 30 minutes or until the cake is lightly browned.
Remove the base of the tarte from the oven, but leave the oven on to maintain the temperature.
Cover the top of the tarte base with the lemon slices, overlapping them slightly.
Beat the remaining 2 egg whites until soft peaks form, Gradually add the remaining 1/4 cup of sugar and 1/4 teaspoon of almond extract. Continue beating until stiff peaks form. Gently fold in the remaining ground almonds.
Using a spatula dipped in cold water, carefully spread meringue evenly over the top, covering the lemon slices completely.
Return the tarte to the oven for about 20 to 25 minutes or until the meringue becomes golden.
Remove the tarte from the oven and allow it to cool for at least 20 minutes before trying to remove it from the tart ring. Don’t worry if the meringue cracks. When completely cooled you can add the garnish to the tarte.
Make a simple syrup by combining equal parts sugar and water in a small pot on a medium heat until the sugar dissolves. Add the thin strips of lemon peel and cook on a low heat for about 10 minutes. The peel should have softened.
Remove the peel from the syrup and roll the pieces in the granulated or castor sugar. Spread the sugared peel on a piece of waxed paper to dry. This same process can be used to candy orange peel. The remaining flavored simple syrup can be refrigerated to use later in a variety of mixed drinks or even added to homemade lemonade.
Lumpy. Bumpy. Chewy. Deeply chocolaty with an undertone of spice. And easy – so easy.
As anyone who reads my blog knows, I am not a vegan. However, I always like to have some good vegan recipes – especially desserts – in my back pocket. Whether you keep kosher or eschew dairy products for ethical reasons or because of food allergies, vegan desserts can be a wonderful option.
However, I will not serve a vegan dessert unless it is just as good as a non-vegan one. I came across this recipe and after a few tweaks, the result is a delicious cookie that chocolate lovers will adore. The hint of exotic spices gives a Mediterranean flavor that marks it as unique.
This recipe comes together quickly and requires no special equipment or techniques – and I had everything on hand in my pantry. Do use a really good quality unsweetened Dutch Processed cocoa like Droste or Valrhona when making these. Chocolate and cocoa powders each have their own unique flavor profile so find one that you like and use it in all of your recipes.
I confess that I made my cookies with unsalted real butter, but they absolutely will not suffer if they are made with a buttery vegan solid such as Earth Balance.
My husband and I tried the cookies still slightly warm from the oven and after a day in an airtight tin. While both were good, we agreed that the flavors and texture were at their peak after sitting overnight. The cookies will easily keep for a week, if stored properly, and are luscious with a glass of milk (dairy or non), a cup of coffee or with a sweet dessert wine.
Because the cookies are such a deep, dark brown, it can be difficult to tell when they are fully baked. I made three batches and baked each one for a different amount of time – from 14 minutes to 20 minutes. All worked, but the one that baked for 14 minutes was the best. The dough does not spread during baking so however the cookies go onto the baking sheet is pretty much how they will come out at the end. Try one of these deeply satisfying and not overly sweet cookies soon.
Yield: 3 dozen cookies
1/2 cup of unsalted, solid vegan buttery margarine or unsalted real butter (1 stick)
2/3 cup unsweetened Dutch Processed Cocoa
2 cups light or dark brown sugar
1/4 cup water
1/4 cup strong coffee (the liquid and NOT granules!)
2.5 cups whole wheat flour
1.5 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon kosher salt
1 cup coarsely chopped, lightly pan-toasted blanched almonds or walnuts
1 cup of raisins tossed with 1 teaspoon of flour
Preheat oven to 350 degrees F. Line baking sheets or pans with parchment paper or a non-stick silicone mat like Silpat.
Combine first five ingredients in a medium saucepan over medium/low heat. Allow the mixture to melt until it resembles chocolate syrup. Do not allow it to boil. Remove from the heat and cool slightly.
Combine the flour with the baking powder, spices and salt in a large bowl.
Pour the melted chocolate mixture into the flour mixture and stir to combine until no flour is visible. Add the almonds and raisins and work through the batter so that everything is evenly distributed.
Lightly spray a 1 Tablespoon cookie scoop or measuring spoon with a non-stick spray. Scoop out slightly rounded Tablespoonfuls and place on the prepared baking pan. The cookies do not spread during baking so they can be fairly close together.
Bake for 14 minutes, turning once if your oven bakes unevenly like mine!
Remove from the oven and allow to cool for 3-5 minutes before transferring the cookies to a cooling rack. Allow the cookies to cool completely before storing.
To say that I have been doing some Indian cooking lately is like saying that I picked up a granule of sand on the beach. Indian cuisine dates back over 5000 years and each region has its own traditions, religions and culture that influence its food. Hindus tend to be vegetarian and Muslims tend to have meat dishes, although pork is forbidden. Indian food has been influenced by Mongolian, Persian and Chinese cuisine, among others. It is rich and varied and I love it.
While I have done some Indian cooking before, I had only made Kheer as a dessert. I was intrigued by what I had read about Halwa – not to be confused with the Middle Eastern halva.
Like semolina cakes in the Middle East, there is no one single recipe for making Halwa. They all share the same basic ingredients of carrots, ghee, sugar, cardamom and a dairy milk, but the quantities, cooking times and additions make each one unique. And probably each Indian family believes that their version is the best. One thing that they all have in common is patience.
This is not a difficult recipe but like Indian rice pudding (Kheer), it takes time and almost constant stirring to end up with an amazingly velvety, fragrant and utterly satisfying treat. Make this when someone is around that you want to share a nice long chat with while you stir. It is so worth it.
While I think this is a perfect dessert anytime of the year, in India, it is especially relished during Diwali and the colder, wetter months. It is the perfect comfort food.
In order to come up with this version, I read at least 4 different recipes from Indian and vegetarian cookbooks and watched over 6 YouTube videos. Some versions were made with sweetened condensed milk and others were cooked down to form almost a cake-like consistency that was cut into little diamond shapes. I’m sure that they are all wonderful and I’d be happy to eat any of them. However, this version is my amalgam of what I believe to be the best halwa and one that made my husband incredibly happy. Okay, it made ME incredibly happy too! It won’t disappoint.
Yield: About 8 servings
6 cups peeled and finely shredded slim carrots (DO NOT use large, thick woody carrots. They are fine for soup and feeding horses, but will not have the sweetness and tenderness needed here.)
3-4 Tablespoons ghee or unsalted butter
3/4 cup raw or granulated sugar
About 1.25 cups of whole milk (Exact amounts are not essential. Pour in enough to almost but not quite cover the carrots. You can always cook this longer if you added a bit more than you had intended.)
1/4 cup half and half (or additional whole milk) mixed with about 1/8 teaspoon of saffron threads
In a large, preferably non-stick skillet, melt 2 Tablespoons of the ghee. Add all of the carrots and mix through. Add up to an additional Tablespoon of ghee, if needed to coat the carrots.
Cook over a low heat, stirring FREQUENTLY for 40-45 minutes. This is tedious but necessary to prevent burning and to get the carrots to a velvety texture.
Now add the milk and half & half mixture and stir through. Add the 1/2 teaspoon of cardamom and mix through. Cover the pan and on low heat, cook the carrots for 20-25 minutes more. Stir OCCASIONALLY. You want to cook until the milk is just absorbed but the carrots are not dried out
While the carrots cook, melt the remaining ghee in a small skillet and lightly cook the nuts, raisins and remaining cardamom. You just want the raisins to swell and the nuts to release their oils. Set aside.
Uncover and add the sugar and mix through. Now add the nuts and raisin mixture and stir through. Continue cooking for about 5 minutes more. The resulting mixture is incredibly moist, velvety and unctuous. It can be eaten warm or at room temperature. This is quite rich and satisfying and 3-5 ounces per person is more than enough. While the halwa does not need any garnish, you can add a little lightly sweetened whipped cream for serving.
As anyone who follows my blog knows, I absolutely LOVE Middle Eastern food. I love it’s use of fresh, seasonal vegetables and bright spices. And I love it’s use of lemon. So for my dinner tonight I made lamb burgers with a tahini yogurt sauce, hummus with garlic naan and za’atar, freekeh, chickpea and herb salad and this luscious lemon semolina almond cake. It doesn’t get any more flavorful than this.
After successfully making Basbousa, I was looking for another Mediterranean dessert that used semolina flour. The problem wasn’t finding one, but rather deciding on which one to make. This recipe had the added advantage of using almond flour which I happened to have a lot of and wanted to use up.
As with many Middle Eastern desserts, this one has a lovely sugar syrup that gets poured over the still warm cake. The syrup permeates the cake with the result being an almost custard-like interior. Despite the syrup, the cake is not overly sweet. The original recipe called for adding rose water to the syrup. However, my husband finds that the rose water makes him feel as if he is eating fancy hotel soap. Not what I was going for. Since he is my primary audience, I left it out. And if I am honest, I didn’t want any distraction from the lemon. https://en.wikipedia.org/wiki/Cointreau
This cake is not difficult to make but don’t skimp on the lemon and use a good quality and slightly fruity olive oil. The smell was intoxicating and we dove in while the cake was still warm! It cut like a dream after cooling for about 30 minutes. I’m sure that it will be equally delicious several days from now, although I have serious doubts that it will last that long.
For an extra special treat, macerate some fresh berries in confectioner’s sugar and Framboise, Cointreau or other fruity liqueur and serve alongside.
Grease a 9 x 5-inch loaf pan and line bottom and sides with parchment paper. Grease parchment. Sift together the almond flour, semolina flour and baking powder in a medium bowl. Add salt to the mixture and whisk everything to combine.
Using an electric mixer with a whisk attachment, whisk oil, sugar, and lemon zest from 2 lemons together, about 3 minutes on medium high. With motor running on low, gradually add eggs one at a time, beating to incorporate, about 1 minute. Add dry ingredients and juice of 1 lemon and whisk everything to combine, about 1 minute. Do not over-mix.
Transfer batter to prepared loaf pan. Place the cake on the middle rack, and bake until golden brown, approximately for 60 minutes. Lightly press the top of the cake to test — it should feel lightly springy when done. Let cool for 20 minutes or so in pan before removing and transferring to a cooling rack.
Spoon all of the syrup (See below) over the cake. I like to put a pan covered in foil under the cooling rack to collect the inevitable dribbles and to make clean-up easier.
Simple Syrup & Candied Lemon:
In one easy step, combine water, sugar, juice of 1 lemon, and rosewater, if used, in a pot. Cook it over medium-heat until the sugar is fully dissolved, for 4-5 minutes.
Add thinly-sliced lemon to the simple syrup, and cook it on medium-low heat for 10-12 minutes until the lemon is tender.
I’m not gluten-free. However, I did have left-over a lot of wonderful almond flour that I had bought for Passover. Not sure what I was thinking when I went shopping, but let’s just say that I got carried away and we’ll leave it at that.
And I’ve been in a brownie-making mood so I went in search of a recipe. Everything sounded pretty simple and I had all of the ingredients on hand, which was a plus since Frances has me cooking down my pantry. The only problem I had is that I really do not like white chocolate. So I made a couple of minor tweaks and came up with this version.
If you want an ooey, gooey blondie with crispy edges, I recommend that you try this version or the original. You don’t have to be gluten-free to enjoy them. And because they are so gooey, I think that the brownies actually improved when they were a few days old. It didn’t stop me, my husband or our cat from eating them the second that they had cooled down!
1/2 cup butter [coconut oil will work for dairy-free]
3/4 cup dark or light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 3/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup of shredded, unsweetened coconut
1 cup chopped pecans
Preheat the oven to 350 F. Lightly grease a 9 x 13 baking pan.
In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 35-40 minutes or until until golden and the brownies appear to be set. Allow to cool completely before cutting. Slice into bars and enjoy!
I’m not into food fads. When I like something, I like it whether it is in fashion or not. I still used olive oil and ate salmon when we were told they weren’t good for us. (Can you believe that nutritionists ever thought that?) And I still eat kale even though its fad has passed. But I am sometimes intrigued by seeing ingredients where I didn’t expect to find them.
You Added What?
Over the years I have watched The Pioneer Woman with Ree Drummond. And while I rarely would make the foods she prepares, on occasion I have tried some of her recipes. They are generally easy to follow and work out as she says they will. This recipe was called the “Hidden Secret Brownies” because of the addition of beets to the batter. When I thought about it the recipe just made sense. After all, sugar can be made from beets and they have a lovely texture and color.
I happened to have some cooked beets on hand and this seemed the perfect place to use them up. Of course, I made a couple of minor tweaks. To me, if you cook with chocolate you have to add some espresso powder to it. The espresso just brings out the depth of the chocolate without actually adding any coffee flavor. Not that I mind a good mocha when I can get it!
Ready in No Time
These brownies took no time to prepare, especially, if like me, you use prepared beets. Almost all decent grocery stores carry vacuum-sealed, roasted, peeled beets in the produce section these days. I imagine that you could also use a good canned beet that had been drained and rinsed. If you can’t find ready-to-eat beets, there will be instructions on roasting that follow the main recipe.
Yield: 9 large brownies
4 ounces unsweetened baking chocolate (I use Baker’s brand for brownies rather than a more expensive brand. Let’s face it, brownies are unsnooty comfort food so don’t waste your Valrhona onthis. It just doesn’t taste the same. I’ve tried it.)
2 sticks (16 Tablespoons) of unsalted butter, softened
1.5 cups of granulated sugar
3 large eggs
1 Tablespoon pure vanilla extract
8 ounces finely chopped, cooked beets
1/2 cup walnuts, chopped and lightly toasted in a dry skillet
1.25 cups all-purpose, unbleached flour
1/4 cup unsweetened, Dutch-process cocoa powder (Here I DO use Valrhona!)
Preheat the oven to 350 degrees F. Spray an 8-inch square pan with a nonstick baking spray. Line the pan with parchment that hangs over two of the sides by a couple of inches. Spray the parchment
Melt the chocolate over a double boiler or in the microwave. If using a microwave, first heat the chocolate in a microwave-safe bowl for 45 seconds on high. Then give it a stir and return it to the microwave for 30 seconds on high. Any bits that haven’t completely melted will melt with a brief stir. Allow the chocolate to cool slightly.
In the bowl of a standing mixer, using the paddle attachment, cream the butter and sugar until fluffy. Beat in the eggs one at a time.
Add the vanilla, beets, walnuts and slightly warm chocolate to the mixture and mix on low speed until combined, scraping down the bowl.
Whisk the flour, cocoa powder, espresso powder and salt in a small bowl to combine. Add half of the flour mixture to the batter and mix on low speed just until combined. Scrape down the bowl and repeat with the remaining flour. DO NOT OVER MIX!
Pour the batter into the prepared pan and spread it evenly across the surface. Bake until a toothpick or cake tester inserted in the middle comes out clean. Mine took 50 minutes. Allow the brownies to cool completely in the pan. (I know, the smell will drive you crazy but you have to wait – REALLY.)
Just Add Milk
Using the ends of the parchment paper, lift the brownies from the pan. Place the brownies on a cutting board and peel back the paper. Cut into nine squares and dust with confectioners’ sugar that you put through a sieve when ready to serve.
Preheat the oven to 400 degrees F. Wrap the unpeeled beets in foil and roast until soft. This takes about 40 minutes, When cool enough to handle, peel the skins off and cut them into chunks. You can chop these by hand or in a food processor. The recipe said to very finely mince them. Mine still had some texture, but that is personal taste.
Semolina cakes soaked in a flavored sugar syrup are ubiquitous in the Middle East. Depending on the country and even the family, the proportions and flavorings will vary. Some were made with almond meal and flavored with a combination of rose water and orange blossom water. Several cakes were made without any eggs. There is no one single proper semolina cake.
The version below is a particularly rich and moist cake, with the addition of coconut and pistachio nuts. One thing that all of the Basbousa cakes have in common is that they are quite sweet – the perfect ending to a well-spiced meal.
Normally I do not weigh my ingredients when I bake even though I know that it is a more accurate measure than using cups and teaspoons. I figure that as long as I always “mismeasure” the same way, I’ll be fine. However, since this recipe was almost certainly made by weighing things in grams and I had never made it before, I decided to weigh things out. It’s a good thing that I did, because the weight in grams seemed very off from the measurements given in cups.
If you don’t own a kitchen scale, you should. They are not terribly expensive (the one I use costs less than $10) and these days you can purchase one that takes up almost no space at all. I increasingly find having one to be useful.
When it came to liquid measure, I was less concerned about using cups so I give both measures below.
Pan Size and Serving
Pan sizes vary and what is standard in the United States may not be standard in Europe or the Middle East. The recipe called for a 40 x 25 cm. pan which is about 15 x 10-inches. A standard pan in the U.S. is 13 x 9-inches which is a bit smaller. As long as your pan is at least 3-inches deep it shouldn’t be a problem although you may have to adjust your baking time slightly.
Because the cake is soaked in a sugar syrup, you may want to serve it with a bit of unsweetened whipped cream, creme fraiche or thick yogurt. You could also serve it with a slightly tart fruit preserve to act as a counter balance to the sweetness. However, if you decide to just eat it straight, I certainly won’t tell you no!
Yield: About 12 servings
For the cake
3/4 cup bland vegetable oil (180 ml.)
1.5 cups half & half (single) cream (350 ml.) [You can substitute coconut milk for a non-dairy version.]
100 grams shredded, unsweetened coconut
160 gr. unbleached, all-purpose flour
250 gr. semolina flour (or cream of wheat)
55 gr. ground pistachio nuts [I like to grind my nuts with a little of the sugar. It keeps the nuts from turning to paste.]
4 teaspoons baking powder
6 large eggs
300 gr. granulated sugar
A generous pinch of Kosher salt
For the sugar syrup
1.5 cups of water
300 gr. granulated sugar
1 scant teaspoon ground cinnamon
Preheat the oven to 350 degrees F. (180 degrees C)
Combine the vegetable oil and half & half in a large bowl. Stir in the coconut, flour, semolina, ground pistachios, salt and baking powder until well combined.
Beat the eggs and sugar in the bowl of a standing mixer fitted with the whisk attachment. Beat on high speed for 8 minutes or until the mixture is pale and fluffy.
Gently fold the egg and sugar mixture into the semolina batter. Pour the batter into a greased rectangular pan.
Bake for about 35 minutes or until the cake turns golden and a toothpick inserted un the center comes out clean. If a few crumbs adhere to the toothpick that’s perfect. [Mine took close to 50 minutes. Ovens vary and my pan was smaller and deeper.]
While the cake is baking, make the sugar syrup. Bring the water, sugar and cinnamon to a boil in a small saucepan. Lower the heat and simmer, uncovered for 15 minutes. Cool slightly.
As soon as the cake is finished baking, remove it from the oven and pour all of the syrup evenly over the warm cake.
Allow the cake to cool completely before serving. This is even better if made a day ahead. It will last in an airtight container for up to a week. Who are we kidding? It will be eaten long before.
Last week I made this truly beautiful spice marble cake that I was going to share with you. It was a little bit of a production, but it didn’t take any special skills. I was so excited because it was so impressive looking and wasn’t the expected chocolate marble cake that I grew up with.
Unfortunately, I just really didn’t like the flavor profile of the light part of the batter. So before I can give you this recipe, it needs some work. But Passover begins next week so don’t look for it any time soon.
Last Pre-Passover Cake
Passover is one of the most important Jewish festivals. It commemorates our liberation from slavery in ancient Egypt by God and our freedom as a nation under the leadership of Moses. During the holiday, we don’t eat any leavened bread or anything that contains grain that has fermented. Since I need to clear my house of all of these products, this carrot cake is my last leavened product before the holiday.
Cooking With Andrew
These days it would be more accurate to call my blog “Lisa and Andrew Cook.” Andrew is my husband of more than 34 years and the man who takes most of my wonderful photographs. Since we are both pretty much retired, we are getting to spend a lot of quality time together.
Andrew has taken up some of the cooking. He now makes brunches and occasionally even is making dinner. This recipe is from the Bon Appétit website and thought that we could have fun making it together. I was right! With a couple of tweaks, it turned out beautifully. Unlike the layered carrot cakes with LOTS of frosting and those marzipan carrots on top, this is an easy, casual loaf cake that anyone can make. The result is a dense, moist, fragrant cake.
Ingredients for One 9 x 5 inch Loaf
1 lb. cream cheese (2 8-oz. packages
¾ cup vegetable oil,
plus more for pan
2¼ cups all-purpose
2 tsp. baking powder
¾ tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cinnamon, plus more for dusting
1 cup chopped walnuts
1¾ tsp. kosher salt,
¾ lb. carrots
1¾ cups sugar,
2 large eggs
3 tsp. pure vanilla extract, divided
2 teaspoons Bourbon (Optional)
First things first, we need to get that 1 lb. cream cheese to room temperature. If you don’t have time to let it sit out on the counter for several hours, cut it into 1″ pieces and place on a heatproof plate on top of your stove. Alternatively, you can microwave the plate of cream cheese in 10-second increments until just softened but not melted, about 30 seconds total. [I left mine out overnight in a cool kitchen and it was perfect.]
Place a rack in middle of oven; preheat to 350°. Lightly grease a 9×5″ loaf pan with vegetable oil or cooking spray. Line pan lengthwise with parchment paper, leaving about a 2″ overhang. This will help you lift the cake up and out of the pan. [Important note! If you are using a smaller pan, you’re going to need to hold back some batter—you’ll need at least a ½” between the batter and the lip of the pan to account for oven rise, otherwise your cake will overflow. You can bake remaining batter in muffin tins if you have them.]
Down to Business
Whisk 2¼ cups all-purpose flour, 2 tsp. baking powder, 2 tsp. ground ginger, ¾ tsp. baking soda, 2 tsp. cinnamon, and 1½ tsp. Diamond Crystal or (1 tsp. Morton) kosher salt in a medium bowl.
Peel ¾ lb. carrots and cut off knobby end. Grate on the large holes of a box grater right into bowl of dry ingredients or use the large-holed grater of a food processor. Use your hands to toss until well coated. Add the chopped walnuts.
Scrape half of cream cheese into a large bowl. (This is for the batter and the other half is for the icing!) Using a spatula or the back of a wooden spoon, spread cream cheese around sides of bowl, working it a few times to help soften. Add 1½ cups sugar and keep working with the spatula to completely incorporate until it’s no longer gritty and all of the sugar is dissolved, about 15 seconds. Crack 2 large eggs into a bowl; then whisk until mixture is very smooth. It might look separated and chunky at first, but whisk vigorously and it will eventually come together. Slowly stream in ¾ cup vegetable oil, whisking constantly to homogenize. Add 2 tsp. vanilla extract and whisk again to combine.
Fold dry ingredients into egg mixture with your spatula until almost no streaks of floury bits remain.
Scrape batter into prepared pan, smoothing top with the back of a spoon or spatula.
Ready to Bake
Bake cake until a tester inserted into the center comes out clean, 80–90 minutes. (I used a 9×5 inch pan and baked it for 80 minutes; then turned off oven and opened the door a little. I left the cake in the oven for an additional 10 minutes and it was perfect.) Let cool 20 minutes, then remove from pan using parchment overhang. If the edges are sticking, slide a butter knife around the edge to help release. Transfer to a wire rack and let cool completely.
Making the Frosting
While cake cools, make your icing. Scrape remaining 8 oz. cream cheese into a medium bowl. Similarly to what you did earlier, use a spatula to work it around sides of bowl. Add remaining ¼ cup sugar, 1 tsp. vanilla, and ¼ tsp. Diamond Crystal (or a pinch of Morton) kosher salt and Bourbon, if using. Mix with spatula to bring everything together, paddling it as necessary, until icing is very smooth and shiny. (This will take some elbow grease, but don’t give up!) Cover and keep chilled until cake has cooled.
Place cooled cake on a platter or board. Dollop cream cheese frosting on top and make swirls and swooshes with the back of a small spoon as you spread it out to make it look cute. Dust lightly with more cinnamon. Slice with a sharp chef’s knife (not a serrated one) to serve.
Store cooled cake in the refrigerator. I used a clean, clear plastic shoe box that I lined with waxed paper. It will keep for several days.
For those of you who follow me, you may have noticed that I last posted just prior to Thanksgiving. Frankly, I wanted a break. I enjoy cooking and finding new recipes but it just wasn’t fun trying to make something completely new each week, especially when it is just for the two of us. But I really had a yen this week for old-fashioned butterscotch pudding, something that much to my surprise, I had never actually made before. And somehow with a raging snowstorm this was the perfect opportunity to try it out.
So as I usually do when approaching a new recipe, I searched out about five different versions of butterscotch pudding and butterscotch budino. Some were really tarted up and while likely would be delicious, that simply wasn’t what I was looking for. And some had these overly complicated instructions. This is pudding, folks! I finally came across the method I wanted from Ree Drummond, the Pioneer Woman, but added some pure vanilla extract to her ingredients.
This is a simple recipe that requires no special skills and the results will take you back to a place of comfort – something most of us sorely need these days. The resulting pudding is creaminess itself, lovely and unpretentious. It will not taste like that phony butterscotch flavor of the packaged mixes, so if that is what you are looking for, this isn’t it. This pudding is made from very simple ingredients that most of us have on hand, although I did go out and buy whole milk since generally we drink skim or 1%. While you can make this with a lower fat milk, please don’t. It just won’t be the same. So get out your spoon, take a deep breath, close your eyes and take a taste of comfort.
Yield: About 10 servings – 100 grams or 3.5 ounces each (The size of the portions is entirely within your discretion, so if you prefer larger portions, there will obviously be fewer.)
1.5 cups dark brown sugar
1/4 cup (4 Tablespoons) Cornstarch
1/2 teaspoon Kosher or sea salt
3 cups of whole milk
4 large egg yolks (Discard or save the whites for another use. They can be frozen.)
2 Tablespoons unsalted butter
1.5 teaspoons pure vanilla extract (NEVER, EVER use imitation!)
Whipped cream, flavored with a bit of rum, bourbon or simply vanilla and a bit of powdered sugar
In a medium, non-stick pot, gently whisk together the brown sugar, cornstarch and salt. Break up as many of the brown sugar lumps as you can.
In a large measuring cup or medium bowl, preferably with a lip, whisk together the milk and egg yolks. Pour the mixture into the pot, whisking as you go to combine.
Place the pot over medium heat and cook, gently stirring pretty constantly until the mixture starts to bubble and thicken. This took me about 12.5 minutes. Don’t get discouraged. Nothing seems to be happening until all of a sudden, it’s thickened and you have pudding. Stir until it is the consistency of a creamy, thick, but still pourable pudding.
Remove immediately from the heat and stir through the vanilla and butter. Transfer the pudding (which is very hot) to your desired serving cups and cover with some plastic wrap, touching the top of the pudding. Allow to chill for a couple of hours.