When my husband came home with a box of gorgeous fresh figs the other day, I was thrilled. I really wanted to come up with a recipe that was quick and easy and that could be a perfect dessert for a weeknight dinner. I scanned the Internet and found this great little recipe that fit the bill.
It's so easy I am just going to type out the recipe here for you. Line the bottom of individual ramekins with raspberries. Next, add a layer of creme fraiche or sour cream. On top of this, add the fig slices (I used one, but feel free to add more). Sprinkle some brown sugar on top and throw it under the broiler for a few minutes (watch it carefully!) until the sugar begins to caramelize. Voila! Instant, delicious, easy dessert. The brown sugar gets nice and crunchy and the play of flavors between the raspberries, figs, and sour cream is just luscious.
Because it was a very simple recipe, I didn't copy it to Evernote (a cook's best friend for clipping and saving recipes) so I, unfortunately, cannot attribute it to anybody. Hence, I don't recall the recipe title, but since it is made in individual portions and you caramelize the sugar, I thought "brulee" fit nicely. Whatever the name, the output is delicious.
This is going to be a posting of a different sort. Today I bring you "ice cream" for your best friend -- your dog! Partly because I've got a very simple and delicious (at least my dog thinks so) recipe, and partly because my oven is broken and I can't bake anything! I am going through serious baking withdrawal here, people. There are countless cobblers, crisps, tarts, crostata, buckles, grunts, slumps, cookies, and cakes of all sorts calling to me and I cannot get to them. For someone who loves to bake, this is a serious crisis. The good news is that the repairman was here yesterday and the parts have been ordered so hopefully I will be back in the swing of things very soon!
My dog, Duncan (known to his legion of fans everywhere as "The Dunky"), goes absolutely bonkers when I even go near the freezer now. His little doggie mind leaps immediately to "ICE CREAM FOR ME!!!" Well, most of the time I am not going to the freezer for him, but when I do, he is ecstatic! Truth be told, this isn't really ice cream (as I'm sure you have figured out by now), it's frozen yogurt (please don't tell Duncan).
You'll see in the picture at the top of the post, I've repurposed used (washed) Ciao Bella sorbet cups but you can use plain, old Dixie cups. I've clearly marked it with a "D" (for dog or, in our case, Duncan) so we don't accidentally eat his ice cream. Not that it would be a bad thing because there is absolutely nothing in here that humans couldn't eat. But Duncan would not be too happy with us if we depleted his stockpile of doggie ice cream.
So if you've got a doggie in your house, whip up a batch of this frozen treat. He or she will undoubtedly become your new BFF (as if they weren't already).
Doggie "Ice Cream"
16 oz vanilla yogurt
2 TB peanut butter
blueberries
1 very ripe banana, mashed
Spoon the yogurt and peanut butter into a blender. Whip until well mixed. Add in a handful of blueberries and the banana. Whip all together. Pour into cups and cover (if using the Ciao Bella cups, use the provided covers; if not, cover with aluminum foil). Pop into the freezer. When ready to serve, microwave on high for 20 seconds to soften.
Print Recipe Here
In case you're not aware, New Jersey ranks second in the nation for blueberry production. Remember, although I know at times it's hard to tell, we are not known as the Garden State for nothing. So I felt it was my duty as a NJ resident, to bring you a recipe today that highlights the state's proud agricultural heritage. If you'd like to read about the history of the commercial blueberry crop in NJ, click here.
I went to one of my time honored, favorite bakers, Dorie Greenspan, for inspiration. And, true to form, she did not disappoint. Dorie's Blueberry Breakfast Cake is a winner - not just because it's packed with delicious, fresh (NJ) blueberries, but also because it is so darned easy and effortless to make! The basic recipe is great on its own, but Dorie conveniently supplies a streusel topping recipe in case you'd like to give it a little more oomph. I wanted to try it "naked," and it's just fine that way, but I did find myself wanting some of the brown sugar/buttery/walnut combo that defines a good streusel.
I'm keeping this post short and sweet today so I can get this recipe out in time for you to add to your weekend baking list. I may be back later in the weekend with something else luscious, but if not, here's hoping you have a terrific July 4th holiday!
Blueberry Breakfast Cake (Dorie Greenspan)
1-1/2 C flour
2 t baking powder
1/4 t baking soda
Pinch each salt and cinnamon
1 stick unsalted butter
1/2 C sugar
1/2 C brown sugar
2 large eggs
1/2 C buttermilk
1 pint fresh blueberries
1. Preheat oven to 375 F. Butter a 7x11" baking pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
2. Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.
3. Bake 40-45 minutes. Cool before cutting. Serves 12.
Print Recipe Here
Had a fabulous meal at Blue Smoke Saturday night. Blue Smoke, if you are not familiar, is part of the Danny Meyer empire of NYC restaurants. It had been on my list for a long time, and since my husband is a huge BBQ fan and it was his birthday, I thought this was the perfect excuse (like I ever need an excuse for venturing to a great restaurant)!
No party is complete without proper cocktails, eh? We arrived early so we could spend some time at the bar and what you see above is a perfect Mojito (him) along with a sublime Blood Orange Margarita (me). The bar was packed but a band of attentive bartenders kept everybody happy. We ordered the Warm BBQ Potato Chips with Blue Cheese Bacon Dip as a proper accompaniment to our drinks.
Seated now, we prepared ourselves to be amazed by dinner, and it did not disappoint. I ordered the Texas Salt and Pepper Beef Ribs, which were succulent, smoky and delicious.
Barry indulged in the Sampler Plate: Memphis Baby Backs, Kansas City Spareribs and Texas Beef Ribs, only instead of the Texas Ribs he substituted the Pulled Pork. The KC Spareribs were superb - juicy, spicy, and in a terrific sauce. The Pulled Pork was amazing - tender, just vinegary enough, and probably the best I've ever had (and I've had great examples in North Carolina where it's their stock in trade). We ordered three side dishes: Braised Collard Greens with Bacon, Hush Puppies with Jalapeno Marmalade, and Baked Pit Beans with Pork. I am not a huge fan of collards, but Barry was thrilled with it. The hush puppies were outstanding - light and full of deliciously corny flavor with a not too spicy marmalade. The beans were smoky and creamy.
True to form, the legendary Danny Meyer service was evident last night. The wait staff is friendly (without being overbearing), water glasses are quietly refilled without asking, drinks come when ordered, and all while the house is fully committed. It's a sad commentary that this is the exception rather than the rule, but most restaurants cannot pull this off.
To finish the meal, we thoroughly enjoyed the Key Lime Pie, a just tart enough, creamy custard served ice cold in a honey graham crust.
NYC has an abundance of celebrity chefs and restauranteurs but they don't always live up to the hype. Blue Smoke does. Next on my Danny Meyer checklist: Maialino, his tribute to the summer he worked in Italy and without fail ordered "maialino" (roast suckling pig) every night for dinner. All I can say is, "andiamo!"
Actually, these are Good Any Morning Muffins. I just happened to make them on a Saturday but they would be a terrific weekday muffin because the cool thing about this batter is that you whip it up the night before, let it chill out in your refrigerator over night, and then it's ready to go when you're ready to go! Even better, is the fact that this batter can sit for two weeks in the refrigerator. Now, I haven't tested it for two weeks but the good folks at King Arthur Flour have and I think they are pretty trustworthy.
The batter goes together very easily (as with most muffin mixes, no electric mixer is needed) and it's loaded with all sorts of good things for you: 3 cups of bran cereal (I used a combination of All Bran buds and twigs), buttermilk, raisins, etc. I added raw pumpkin seeds and chopped walnuts for a little crunch (definitely a good move). I thought about adding some flaked coconut, but thought that might be one toke over the line for tastes and textures.
And so when I woke up extraordinarily early today (even by my internal clock) and hungry, my first stop was the kitchen to preheat the oven (even before boiling the water for coffee). I loved that the batter was ready and waiting in the refrigerator and all I had to do was spray a few of the muffin cups, scoop 1/4C of batter into each well and pop them into the oven. What could be easier than that? Well, maybe eating them! After approximately 20-25 minutes, they were ready. I let them sit for a couple of minutes, then added a dollop of Italian orange marmalade, sat down with the Saturday edition of the NY Times, and took a bite. I am always a bit hesitant when making a new muffin recipe because there is the chance they will turn out dry and heavy. But not these - these were moist and delicious with a wonderful chewy texture. I had to strongly resist eating another.
So if you've got some house guests for the holiday weekend, or just want an easy, delicious breakfast treat waiting for you in your refrigerator, try these. I've dubbed them Saturday Morning Muffins, but you may just consider them Every Morning Muffins.
Print Recipe Here
I have been waiting for this day for a long time - specifically, a bright, sunny, warm Sunday. Just right for an early morning ride down the Garden State Parkway to the Flaky Tart Bakery in Atlantic Highlands. For months, I've had a little scrap of paper with the bakery address sitting on my desk staring at me - as if to say, "come on, already - let's go!" Today was the day.
And worth the wait it was. What luscious treats await inside this petite store! Everything looked fabulous, from the traditional Crumb Cake to the gorgeous Coconut Cake.
I had read somewhere that Flaky Tart had cracked the code on scones - no dry, hard hockey pucks here - so when I spotted the Chocolate Cherry Scones perched on the display stand, I knew one of them was going home with me. But I also noticed that they offered Ham and Gruyere Croissants so I figured a little protein was in order before my pastry indulgence.
There is only a little counter with a few stools alongside the front window of the shop so we gathered up our purchases and headed to the car. There, we ripped into the croissants - flaky, buttery layers with a delicious pocket of ham and gruyere cheese tucked inside. This took me back to the quintessential croissants I sampled in Paris a few years ago.
On to the main show: the scones! I somehow managed to wait until we got home to try them. Poured another cup of my favorite "Hair Bender" coffee from Stumptown Coffee Roasters and headed to the deck. This scone was so moist with fat, juicy cherries and rich chocolate morsels (photo below). Totally satisfying and so indulgent - just me in the warm sun with my coffee and fabulous scone - ahhhhhh.
But wait, there's more! After a lovely Sunday evening dinner at a local restaurant (Nicola's in Totowa, NJ), we bypassed the restaurant desserts because waiting at home from the Flaky Tart was a Bavarian Cream Brioche and a Chocolate Macaroon Kiss. Just saying the names of these pastries makes my little baker's heart skip a beat!
The Brioche (shown above) was beautiful - rich, flavorful brioche dough with a sprinkling of crystal sugar on top and the delicate Bavarian cream center - unbelievable!
But the jewel in the crown was the Chocolate Macaroon Kiss. Now I've had great macaroons before - indeed, the King of all macaroons (IMHO) at Maison du Chocolat in Paris. But this, this was a mound of wonderful coconut shreds topped with a kiss of chocolate. When you bit into the hard chocolate shell, a ganache of soft, dark, rich chocolate melted out onto the coconut to create the most wonderful taste sensation in your mouth. This was pure pastry heaven.
It's probably a good thing that the Flaky Tart is not too close to me, it could be dangerous. But so worth the trip on a beautiful Sunday in New Jersey and sometimes a little pastry indulgence is a good thing.
The Flaky Tart
145 1st Avenue
Atlantic Highlands, NJ
732-291-2555
no web site
It's almost Cinco de Mayo - that important Mexican holiday (where the Mexican militia defeated the French army in 1862) that in the US is basically celebrated with beer, tequila, salsa and chips. Well, you need a little sweet to go with all that alcohol and salt, don't you? So how about Mexican Hot Chocolate Cookies? The "hot" coming from a healthy addition of chili powder.
But before we get to the cookies, I want to tell you about a terrific Mexican restaurant in Manhattan that we visited last week. It's called Hell's Kitchen (appropriate, given its location in that section of NYC and it's focus on Mexican foods) and it's not your average south of the border restaurant. It's a rather small space, the tables are a little too close together, and the noise level at peak times approaches a low roar (oh, and the lighting is so low, I almost had to ask for a flashlight to read the menu). So why would I even bother telling you about this place? It's the food, of course!
Our meal began with two appetizers - Duck Confit Empanadas with Cranberry Mole and Pico de Gallo, and Hoja Sania Crusted Tuna Tostados with Guacamole and Grilled Pineapple - fabulous!
Entrees consisted of Grilled Shrimp with Serrano Sauce, Sweet Plantain and Guacamole; Skirt Steak Tacos; Ancho Crusted Tuna and Yucca Cake with Smoky Peanut Sauce; and a wonderful Chilean Sea Bass. Everything was outstanding - not to mention the luscious and thirst-quenching Pineapple Margaritas and the Wajito (a lovely concoction of light run, fresh watermelon, lime juice, and fresh mint).
As we were running to make the 8pm curtain on Broadway, we didn't get to sample dessert at Hell's Kitchen, but that's what the Mexican Hot Chocolate Cookies are for.
The cookies are from (yet another) edition of Martha Stewart's Everyday Food. I have made these cookies twice in the last two weeks because they are just that good. And they are super easy to make, and let me see, what else? Right - delicious! Soft, chewy, so chocolatey-cinnamony, and with that extra little twist of chili powder, it ranks right up there in my all time cookie best.
So if you are planning a little Cinco de Mayo celebration of your own next week, go ahead and serve the usual suspects, but spice things up a bit with these cookies. Happy Cinco de Mayo!
Print Mexican Hot Chocolate Cookie Recipe Here 
Pear Margarita
