From L.A. to Costa Rica to Hawaii to Huntington Beach to Napa to San Francisco to The Bahamas. I’ve been missing my own bed – and my kitchen – these past two months. Now that I’m back, I’m content to sleep under a duvet I know, putter in my familiar kitchen and lazily read a book curled up on a fur-covered couch with the kitties. This is home.
These macaroons, baked this morning, are a relatively straightforward recipe for me – not my usual over-complication. They travel well and, with special recipients in mind, I thought they would survive the journey unscathed.
Chocolate-dipped Coconut Macaroons
Chewy coconut kisses dipped in dark chocolate.
- 1 ⅓ cups sweetened flaked coconut
- ⅓ cup sugar
- 2 Tablespoons almond flour, toasted**
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoon vanilla
- 2-3 oz. dark chocolate, broken into small pieces
- Preheat oven to 325 degrees F. In a medium bowl, combine coconut, sugar, toasted almond flour, all-purpose flour and salt. In a small bowl, lightly beat egg whites with vanilla and stir into coconut mixture until combined.
- Line a sheet pan with parchment or a silicon baking sheet. Measure rounded 1-Tablespoon mounds of coconut mixture onto sheet pan and bake about 20 minutes, or until macaroons are golden brown around the edges. Remove from oven and let cool on sheet pan slightly. Transfer to a cooling rack and let cool completely.
- Melt ¾ of the chocolate in a small bowl placed in the microwave in 30-second bursts, ideally heating the chocolate to 122⁰ F. Add the remaining ¼ chocolate and stir until slightly thickened, ideally cooling to 90⁰ F. (This process is called tempering and should ensure shiny chocolate that sets quickly). Dip the bottom of each macaroon in the chocolate, allowing excess to drip off. Flip upside down and let set until chocolate sets, about 15 minutes.
** The almond flour is optional. If you don’t have any on hand, omit and increase flour to 2 Tablespoons. I toast my almond flour to bring out the flavor by cooking it in a small pan over a medium-low heat until fragrant.
The first time I prepared a British summer pudding, the final result was…well, I guess it came out resembling exactly what it was – white sandwich bread, made florescent pink and soggy with fruit juice and mushy berries.
The result was underwhelming. It was just…um…bad.
The recipe went in the trash bin and I didn’t think upon summer pudding again. Thanks, but no thanks.
These last few weeks, I’ve been staring at a package of Italian savoiardi cookies left over from my limoncello tiramisu recipe. I’ve been trying to decide how to best use them (soak them in rum syrup and use them in place of Nilla wafers in banana pudding? Yes please!), when I remembered summer pudding. Savoiardi’s, or ladyfingers’, sole purpose, in my opinion, is to soak up liquid and, lord knows, they taste a hell of a lot better than crust-less Wonder bread. Perhaps this is what was needed to elevate the pud to something worthwhile. And with that idea, and eight cups of summer berries, Italian Summer Pudding was born.
Italian Summer Pudding
A refreshing use of Summer’s bounty of fresh berries.
- 8 cups mixed fresh berries (sliced strawberries, raspberries, blueberries, and blackberries)
- ½ cup granulated sugar
- ½ teaspoon lemon zest
- 2 T. orange liqueur (such as Triple Sec)
- 20-24 ladyfinger cookies (Savoiardi)
- Freshly whipped cream
- Cook berries, sugar and zest in large saucepan over medium heat, stirring occasionally, until berries release their juice and sugar has dissolved, about 6-8 minutes. Remove from heat and stir in orange liqueur. Drain fruit, reserving juice and fruit separately and cool slightly.
- While berries are cooling, line a 9 x 5-inch loaf pan with plastic wrap. Briefly soak ladyfingers in berry juice and tightly line loaf pan with a single layer, trimming them to fit, if needed.
- Spread ½ of cooked berries on ladyfingers. Repeat with another layer of soaked ladyfingers, berries, and ladyfingers (when you’re done, you should have 3 layers of ladyfingers and 2 layers of berries). Drizzle a few spoonfuls of remaining juice over top layer to ensure everything is well soaked, cover with plastic wrap, and weigh with a plate or dish and heavy cans. Refrigerate at least 8 and up to 48 hours.
- Remove weights and plastic wrap. To unmold, invert onto serving platter. Lift off loaf pan and remove plastic wrap. Garnish with freshly whipped cream and serve.
I’ve long been enamored by the quaint Chinese legend called the “Red Thread of Fate.” According to the myth, the matchmaker god, Yuè Lǎo, ties an invisible red thread around the left little finger of couples who are destined for one another, regardless of time, place or circumstances. This magical string may stretch or tangle, but never, ever breaks.
I sometimes imagine my red thread tied to my own Fate, a lifetime away from me – a tangled web of knots dotting this thin cord between us, this frayed thread snagging on craggy rocks and endlessly entangled around gnarled tree trunks, as we go about our separate lives. My Fate, entwined into a snarled mess. Sometimes, this thread tugs away from me so fiercely, so determinedly, my pinky dislocates from the effort.
I find comfort, as always, in a poultice of butter, flour and sugar. This is my go-to cornbread recipe, adapted from Mel’s Kitchen Cafe and definitely on the sweeter side of the sweet vs. savory cornbread spectrum. If you like moist, sweet cornbread, this is the one – perfect paired with a bowl of smoky chili.
If you like moist, sweet cornbread muffins, these are the ones for you.
- ½ cup cornmeal
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup canola oil
- 3 Tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 1 ¼ cups whole milk
- Preheat oven to 350⁰ F. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center and add oil, butter, eggs and milk. Stir until just combined. Pour into mini-muffin tins and bake 12-15 minutes until just brown around the edges and a toothpick comes out clean. Gently remove muffins from tin. The recipe can also be made in a 8×8” square pan baked for 35 minutes.
She types ‘goodbye’ on the keyboard. The word, its meaning so resolute, looks ambiguous on her screen. She’s written that word before – not once, not twice, but by her tally, there’s been six of these goodbyes over the years. She’s weary of it. Like a smoker saying ‘I quit’ yet again, she wonders if this time it will stick.
She grabs a few lemons from the basket on the counter. What she needs now is a distraction, a recipe to cure.
This recipe was adapted from Lidia Bastianich’s Tiramisu Al Limoncello.
A refreshingly tart tiramisu studded with fresh raspberries makes an elegant finish to an Italian dinner.
- 3 large eggs
- 4 teaspoons lemon zest
- 6 Tablespoons lemon juice
- ½ cup sugar, divided
- ¾ cup limoncello liqueur, divided
- ½ cup water
- 8 oz. mascarpone, room temperature
- 24 Italian savioardi (lady’s fingers), or more if needed
- Fresh raspberries
- Make zabaglione: Separate the eggs and place the yolks in the top of a double-boiler. Add 2 Tablespoons sugar and ¼ cup limoncello. Simmer water in bottom of double-boiler while whisking yolk mixture constantly for about 8 minutes or until it thickens enough to form a ribbon on the top of the zabaglione. Remove top pan from double boiler and cool.
- Make soaking syrup: In a small saucepan, combine 1 teaspoon lemon zest, all the lemon juice, ¼ cup sugar, ½ cup limoncello, and water. Bring to a boil and cook for about 5 minutes to evaporate the alcohol. Set syrup aside.
- Make mascarpone layer: In a large bowl, stir together mascarpone and remaining lemon zest until light and fluffy.
- In the bowl of an electric mixer, whip egg whites, adding remaining 2 Tablespoons sugar slowly until whites hold moderately stiff peaks.
- Fold cooled zabaglione into mascarpone in 3 additions, keeping as much air in the zabaglione as possible. Similarly, add the egg whites in 3 additions, keeping as much air in the whites as possible.
- Assemble: Pour the cooled soaking syrup in a shallow pan. Briefly roll the savioardi in the syrup and place in the bottom of an 8×8” square pan. Arrange ladyfingers in tight rows, filling the bottom of the pan completely. You may need to trim the ladyfingers to fit. You should be able to fit about 12 cookies in the bottom of the pan.
- Scoop half the mascarpone cream onto the ladyfingers and smooth. Dip and arrange a second layer of ladyfingers on top of the mascarpone cream and cover with another layer of mascarpone cream.
- Cover with plastic wrap and refrigerate at least 6 hours and up to two days to allow flavors to meld and tiramisu to firm up. Decorate with fresh raspberries and serve.
This recipe was inspired by a chatty office worker and his bitchy co-worker (me).
Five cubicles away, the conversation was getting louder, but then the conversation always seems loud when she’s trying to focus. She isn’t very good with noise, even background office noise, even after 11 months, even though he’s her friend. That’s why she’s in the far corner, tucked away from the rest of them, or that’s what she tells herself anyway. She stuffs earbuds in her ears and re-reads paragraph 5 of the contract.
Twenty minutes later, she pulls Chopin from her ears to find she can still hear him talking and her words just slips out, “Don’t you ever shut up?!” His saucer-sized eyes stare back at her, his mouth agape. She meant it as a gentle jab, but perhaps her irritation was too near the surface.
They’re joking about it soon enough – her caustic comment. She might have just the solution to her problem. Could she make a dessert to shut him up? He calls it “Shut your Piehole” pie. What filling could she use? Peanut butter, of course, that culinary sealer of loose lips and wagging tongues.
With that as her impetus, she creates Shut your Piehole Peanut Butter Pie.
This recipe doesn’t use a premade crust, Cool Whip® or packaged vanilla pudding, because she has the time and inclination to bake from scratch. Her only “cheat,” such that it is, is using a box of graham crackers rather than making her own (She doesn’t have THAT much time).
Peanut Butter Silk Pie
A fluffy peanut butter layer and fudgy chocolate layer all wrapped in a cinnamon graham cracker crust. They only thing you’ll say is mmm…
- 1 ½ cups graham cracker crumbs, about 9 whole graham crackers
- ¼ cup packed brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 7 tablespoons unsalted butter, melted
- 1 ⅓ cups heavy whipping cream, divided
- 5 oz. bittersweet chocolate
- 2 Tablespoons corn syrup
- ¾ cup creamy peanut butter
- 4 ounces cream cheese
- ⅓ cup sweetened condensed milk
- Lightly sweetened whipped cream (for garnish)
- Candied peanuts or shaved chocolate (for garnish)
- In the bowl of a food processor, whirl graham crackers to crumbs. Pour in a medium bowl and stir in brown sugar, cinnamon and salt with a fork. Add melted butter and stir until the mixture resembles the texture of wet sand.
- Press the mixture on the bottom and up the sides of a 9” pie plate, using a glass or the bottom of a measuring cup to firmly press the crust into the plate. Place the crust in the freezer to chill and firm up.
- Combine ⅓ cup whipping cream, bittersweet chocolate and corn syrup in a small microwavable bowl. Microwave at 30 second intervals, stirring in between, until chocolate is melted (about 60 seconds total). Pour and smooth ganache over crust and return to the freezer.
- In the bowl of the food process, combine peanut butter, cream cheese and sweetened condensed milk. Whirl until smooth. Add remaining 1cup heavy cream and process until the mixture is light and fluffy, 1-2 minutes. Spread the peanut butter mixture over the top of the ganache layer, cover and refrigerate for at least 2 hours. Garnish with sweetened whipped cream, grated chocolate and candied peanuts. Remove from refrigerator 10-15 minutes before serving. Take a big bite and shut your mouth.