Pistachio and Cashew Baklava Fingers

051aBefore I set out to make baklava, a friend of Greek origin advised me, “don’t hold back on the syrup.” This is sound advice.

Baklava is a traditional dessert in countries that were part of the former Ottoman empire. Early recipes for baklava date to the fourteenth century. Layers of filo dough are brushed with clarified butter, enrobing sweetened, lightly spiced ground nuts, and baked until golden. When the baklava is fresh out of the oven and still hot, a sweet syrup—a honey syrup in Greece, and an orange-blossom or rose-water scented sugar syrup in Lebanon and parts of the Middle East—is poured over the top of the dessert, which is then left to soak for several hours. The syrup marries with the filo layers and nuts in a glorious sticky union. Continue reading

Advertisements

Southern-Style Frosted Cinnamon Rolls

341aThe thing that I love most about baking in the American South is the blithe disregard for caloric content and cholesterol. A close second is the Southern fondness for, well, stickiness. Gooey frostings and sticky caramel reign supreme. Baked goods are literally finger-licking good, and it is a glorious thing. The cinnamon roll – ostensibly, an innocent breakfast roll, but really a wolf in sheep’s clothing – in many ways epitomizes what I love best about Southern cakes. It begs to be eaten with the hands. It’s warm and yielding and fragrant and delightfully, decadently sticky. If you’re watching your waistline, after a proper cinnamon roll you may as well skip meals for the rest of the day. Southern-style cinnamon rolls don’t play around. Continue reading

Cranberry Kuchen

DSC_0306aMy blogging has suffered, as of late, as has my cooking, due to a constellation of issues – a remodel, a heavy workload, and a short-term food-writing project, which has occupied much of my evenings, and which I think I’ll be able to talk about soon. The longer I go between posting recipes, the guiltier I feel, and the more I convince myself that I need to burst back with something truly awesome. With this recipe, I’ve leant more toward the prosaic, but in a friendly holiday-cooking type of way. Kuchen, the German word for cake, is generally used to describe coffee cakes made from sweet yeast dough.  For me, sweet yeast cakes are classic holiday food.  Later this winter, I’ll wrest from my mother her recipe for Polish poppy seed cake, which she used to make at Christmas time and send to family; for now, I offer this old-fashioned kuchen. Continue reading

Peach Upside-Down Cake

DSC_0115aThe last of the peaches. Parental scoffing notwithstanding, I found using up 25 pounds of peaches a formidable task. Despite making six quarts of canned peaches, four jars of peach jam, peach salsa, grilled peaches, and freezing a sack of peeled, sliced peaches for future use (a cop-out, I know), last week several bruised, wrinkly peaches, the remnants from my haul, still regarded me forlornly from the dry sink. Continue reading

Nectarine Shortcakes with Nectarine Butter Caramel

DSC_0087a

The end of summer is bittersweet. In the Pacific Northwest at midsummer it gets dark at 10 p.m., but by the end of August the days get shorter, the nights cooler, and the rain begins to return. This summer in Seattle has been glorious, and Labor Day weekend has given us a last burst of sunshine. Next week, however, it is going to rain. And rain. Hello autumn. Fortunately the markets are still full of splendid peaches, nectarines, and beautiful Italian plums, the last taste of summer.

I was in the Yakima Valley, in Eastern Washington, this weekend for a wedding. Yakima Valley is peach country. (It is also wine country, but that is a story for another day.) In Union Gap, a tiny town whose largest employer is a fruit packing company, I lost my mind and bought 25 pounds of canning peaches. At home, I spread them out to ripen and thought, “I had better do something about those nectarines.” Continue reading

Roasted Strawberry Cheesecake Muffins

DSC_0876bLate spring in the Pacific Northwest has been unusually warm and sunny this year. In the last weeks of May, early strawberries start appearing at farmers markets, and by June, on sunny Saturdays, I find it near impossible to resist the siren call of U-Pick strawberries. For two Saturdays running now, I’ve driven to Carnation, where my favorite U-Pick farms grow strawberries and raspberries. A paradisical verdant valley fringed by jagged snow-tipped green-black mountains, Carnation feels almost ridiculously pastoral, an urban dweller’s fantasy of country living just 40 minutes outside of Seattle. I would have gone strawberry picking simply because Carnation is so darned pretty, but it turns out that Harvold Berry Farm grows the serious strawberry aficionado’s strawberry, Shuksan strawberries. Continue reading

Rhubarb and Custard Victoria Sponge

DSC_0476bMany apologies for the long hiatus between blog posts. I have been travelling, eating, playing, and of course cooking. I’ve got fun posts coming up, including my new favorite restaurant in Paris and my foodie adventures in Istanbul. But for now I bring you this lovely cake.

I was unfamiliar with that wonderful British classic, the Victoria sponge, until I moved to London. As with many traditional English sweets, this cake is a keeper. In its simplest form, Victoria sponge is just two vanilla sponge cakes, sandwiched around jam and clotted cream, or whipped cream and fresh berries, and dusted with powdered sugar.  But of course this formula can be tweaked in numerous delicious ways. Continue reading

Chocolate Almond Lime Semolina Cake

DSC_0373aThis cake is the happy result of an experiment in gluten-free baking* for my Lovely Flatmate, who is gluten-intolerant, but lacks the willpower to resist my baked goods. It’s based loosely on a Greek cake called Revani, which traditionally is made of a mixture of semolina and almond flour, and sweetened with a sticky orange syrup. My version substitutes lime for the orange and adds plenty of cocoa. It’s a delightful crumbly-but-moist tea cake, with a hint of crunch from the semolina. It meets my ‘specialty diet’ test, meaning that I would bake this cake again for people without dietary restrictions. Lovely Flatmate consumed the entire cake in two days (hurrah! Also, slightly alarming). Continue reading

Dark Chocolate Blood Orange Cake with Blood Orange Buttercream

DSC_0266aThere is something that feels literally magical about the start of blood orange season. A few weeks after the excitement of Christmas and New Year’s has died, when we’ve glumly settled into the January doldrums, being beset by cold toes precludes us from wearing anything but big clumpy shoes, and slushy snow feels rather less than miraculous, the blood oranges suddenly … appear. There they are at the greengrocer’s, putting clementines, humdrum navel oranges and even Sevilla oranges to shame. They’re like visitors from a superior planet. Blood oranges would be irresistible even if they weren’t so glorious-looking, but slicing open a blood orange to reveal its saturated pomegranate-red flesh gives me an almost voyeuristic thrill. So beautiful, so delicious. Continue reading

Wholemeal Orange Cinnamon Raisin Bread

DSC_0196aJanuary’s obsession is bread. To be precise, January’s obsession is mastering sourdough, which I’ve always found intimidating. I AM NEARLY THERE, PEOPLE. When I am reliably turning out perfectly fluffy, chewy loaves, gorgeously slashed and floured, you can expect a (probably long-winded) blog post giving away all my secrets. Yesterday, however, I took a break from sourdough (er, I’m awaiting the delivery of a very high-gluten flour that will Make All The Difference), to make this yeasted orange cinnamon raisin bread. Continue reading