Creamiest Lime Cream Meringue Pie - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Linda of Tender Crumb decided on Creamiest Lime Cream Meringue Pie on page 337 of Dorie's book, Baking: From My Home to Yours.

Have you checked out my friend Linda's blog, Tender Crumb? She's well on her way to being a superstar pastry chef! Everything she makes is yummy and pretty. And, as I learned after a trip with JustJenn, two food bloggers should not shop at Surfas together...it is simply an exercise in enabling. Linda is a UCLA Bruin too (Sproul Hall rocks!) Awesomeness!

I had some issues with the cream. You need to get it to 180 degrees....but I was using "new math" or something and only got it to 150 degrees.

First, my digital thermometer didn't work (hum, digital thermometers need batteries...duly noted). Then, I tried to use a candy thermometer and "manual/non-digital" thermometer. But I couldn't get it up to 180. Sure, I got thickness. Dorie says the filling "will start to thicken and the whisk will leave tracks." Dude, I had more tracks than Sid & Nancy. But I only had 145-150 degrees.

As I was trying to hold the metal pan over a double boiler with a potholder as well as the thermometer with the left hand, and whisk with my right hand, the pan kept moving around...letting out some of the steam. I was getting such a facial. Who knew the spa qualities of this dessert?!

Finally, after 12 minutes, I had a thick cream that tasted good and gave up on the temperature. It was cooked and wouldn't kill anyone, I decided! :)

I found that I wanted to make just a small dessert so I deconstructed it and laid some graham crackers on the bottom, the cream and a little meringue that I piped out and broiled a bit.

Thanks Linda for a fun pick! I'm going to try it again and make the full size dessert!

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Dorie's book, page 337, Baking: From My Home to Yours.
Linda's blog, Tender Crumb: Creamiest Lime Cream Meringue Pie

Honey Spice Cake in Chrysanthemum Bundt

I can stop at any time.
Really.

Caitlin the Engineer Baker seems to think I have a problem. To quote her tweet: I think you have a problem. A bundt pan problem. If you need, I can stage an intervention and take some off your hands...

Yes, I just bought TWO new Bundt pans. However, in my defense, I MAKE a lot of Bundts but don't have that many pans...I have the 12 c Nordic Ware traditional Bundt, the 6 mini Bundt pan and the 12 mini-mini Bundt pan, and the tree looking Bundt. Sure, that's probably more than most people, but wouldn't you say that it isn't the Amy Winehouse of Bundt collections?

Well, now that I'm adding these two new pans...that does bring it up to 6 Bundt pans...with more on my wish list.

Oh darn. I know I'm going to run into Caitlin at BlogHerFood in SF next month and I'm going to end up in a room with Jeff VanVonderen of Intervention.

First up, the super duper pretty Chrysanthemum Bundt. You could put sludge in this and it would be pretty, no?

I made the Honey Spice Cake that is on the cardboard sleeve that covers the Bundt pan! Like a recipe from the back of the box, or in this case, the back of a Bundt. It is dairy free. (I'm in week two of my no dairy, doctor imposed three-week torture test. And of course, I'm going to San Francisco this weekend and can't have butter?! Ugh.) Honestly, I think the cake is prettier than it tastes. It was okay, but it didn't quite rock my world.

I think I should tap the pan on the counter next time...do you think that would remove some of the bubbles I got on top?

Honey Spice Cake
Adapted from Nordic Ware
1. Grease and flour the heck out of your Bundt. (My words there. I use shortening and flour and a pastry brush. This sucker better come out so spend time doing this!)
2. Mix 1 c hot water with 1 t instant espresso powder (or instant coffee), and set aside.
3. Mix 1 c honey, 3/4 c sugar, 1/2 c veggie oil (I used olive oil because that's what I had on hand), 4 eggs in a large bowl. The instructions say "until very light and fluffy" but I never got fluffy, even after adding the eggs one at a time. I got soupy, but never fluffy.
4. Mix together in a separate bowl: 3 c all-purpose flour, 2 t baking powder, 1 t baking soda, 1/2 t salt 1/2 t ground cloves, 1/2 t allspice (I added 1/4 t cinnamon because I love cinnamon).
5. I alternated the dry with the coffee mixture, beginning and ending with flour.
6. Pour into pan (it gets pretty full but doesn't overflow) and bake in 325 degree oven for 50-60 minutes. Cool 10 minutes before depanning.
7. Cool completely and dust with powdered sugar.

Somen Noodle Salad in Inarizushi - Fried Soybean Skins/Pockets

Making salads "to go" is hard. Remember when McDonald's came out with the Salad McShaker in the 90's? I saw people eating that in cars...before cell phones took over as major distractions.

Put the plastic container and long fork away. Try this summer somen salad to go!

Kamaboko is steamed fish cake. It isn't too fishy, and adds pretty colors to the dish. I bought prepared "Inarizushi No Moto" pouches in a can, but you can also make them yourself. See links below for instructions from JustHungry.

Inarizushi pouches, abura-age, and inari age (lots of name for this...and "age" is not pronounced "what's your age in years?" but "ah-ge" (ge as is "get") is basically a fried tofu pouch that is seasoned...you can open the pouch and stuff it with yummy stuff. Most often it is used for inari sushi (or footballs as we called them as kids).

My salad contained: Somen noodles, eggs strips, kamaboko, frozen peas (thawed), green onions. See my earlier post about somen noodles.

You could add anything you want to this salad...edamame, fake crab, lettuce, cucumber, and other veggies. You can also top the salad with nori (seaweed).

I mixed up a quick dressing of: 1 T sesame seeds, dash of salt, 2 T sugar, 2 T sesame oil, 2 T veggie oil, 1/4 c rice wine vinegar, 2 T soy sauce...then stuffed the pouches with the salad!

Top each pocket with some sesame seeds!

Forget the Salad McShaker. Go for the Somen McSalad instead.

Additional Information and Recipes:
Cooking the somen noodles from Food Librarian's earlier post
Inarizushi: Sushi in a Bean Bag from Just Hungry
Making your own fried tofu skins from Just Hungry

Applesauce Spice Bars - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Karen of Something Sweet by Karen picked Applesauce Spice Bars on page 117 of Dorie's book, Baking: From My Home to Yours.

I want to thank you all for the love, support and e-hugs about the loss of my cat, Q-Tip. I so appreciate it. When I was making these bars, I kept expecting her cute face to come over and visit with me.

Apple, nuts, raisins and glaze. Pretty simple and sweet. Some people say they didn't have enough glaze and doubled the recipe, but I like a light touch on any frosting so it was fine with me.

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Applesauce Spice Bars on Something Sweet by Karen blog
Page 117 of Dorie's book, Baking: From My Home to Yours

Mad Men Dutch Cinnamon Apple Cake from 1963 New York Times

Whoo Hoo! Tomorrow is the Season Premiere of Mad Men on AMC. Mary of Popsicles and Sandy Feet and I are creating some Mad Men inspired drinks and food. Yesterday, I made Broiled Nectarines Halves from the 1963 Sunset Magazine.

Thirsty? Mary recommends two cocktails! A Salvatore Romano inspired Limoncello drink and Late-Harvest Wine and Campari cocktails.

To celebrate Mad Men's advertising firm heading into 1963 this season, I browsed recipes in the New York Times. They would print menu suggestions every few days in 1963! I picked Dutch Cinnamon Apple Cake from the September 5, 1963 New York Times.

This recipe is way old school. Like when we thought shortening was the bomb. Sure, what could be bad about taking some fat and solidifying it?

I also brought out a 40 year old electric mixer....a precursor of my KitchenAid.

The cake was easy to make and used up some apples I had in the refrig. Was it my favorite apple cake recipe? No (although using butter instead of shortening would probably bump the taste level up)...but I'm glad to go "back in time" and try something that Peggy Olson might bake for Father Gill! (Tom Hank's son is great in Mad Men)

Make a fun avatar on the Mad Men website!

Dutch Cinnamon Apple Cake
Adapted from: New York Times, September 5, 1963
1. Sift together: 1 1/2 c flour , 2 t baking powder, 1/2 t salt - set aside
2. Cream: 1/3 c shortening, 3/4 c sugar, 1/2 t cinnamon
3. Beat in 1 egg
4. Add flour mixture alternatively with 1/2 c milk
5. (I added 1/2 t vanilla to the milk)
6. Place batter in 9 x 9 pan (buttered and floured)
7. Peel, core and slice 2 tart cooking apples (I used three small granny smith apples). Place on top of batter.
8. Sprinkle over apples: 2 T sugar, 1/2 t cinnamon. Dot with 2 T butter.
9. Bake in preheated 350 degree oven for 40-50 minutes.

Mad Men, Season Premiere, AMC, Sunday, August 16, 2009, 10:00 pm

Mad Men Premiere...Broiled Nectarine Halves from 1963 Sunset Magazine

Do you watch Mad Men on AMC?
No?

[Just a second. Let me regroup. I'm kinda off-balance right now because today my doctor took me off dairy for a few weeks. No butter. No brain.]

What?!!! You don't watch Mad Men?

Honey, clear your schedule. Grab a cocktail and the remote. Heat up a TV dinner and pop yourself in front of the TV this Sunday night for the season premiere of Mad Men's 3rd Season.

Mary of Popsicles and Sandy Feet and I will be. Along with a love of food, baking, and Dorie Greenspan, I discovered that we share a freaking awesome name and a love of Mad Men (and Jon Hamm)!

Jon Hamm. Swoon.
He's so Tiger Beat terrific.
Well, sans the excessive drinking, cigarettes, and countless affairs. But damn, he's so hot.

So Mary and I decided to make something in honor of one of our favorite shows! Mary made a cocktail...and I, being a LIBRARIAN and all...went researching!

I went straight to the library's collection of 1963 issues of Sunset Magazine (Mad Men is heading into 1963 this season). After laughing at some of the advertisements, my eyes fell onto this headline:

The Peach with No Fuzz

The nectarine is a fuzzless form of the peach...

Ha ha ha ha. Those were the years...1963. Before the nectarine was on every corner.

I doubt Jon Hamm's character Don Draper would eat these...because there is no alcohol or cigarettes in them. But perhaps Betty and her friends might make these at the end of a special dinner...and at least the West Coast advertising agency of Food & Librarian enjoyed them! ;)

Cut unpeeled, medium-sized nectarines in halves. Remove pits. Dip in melted butter or margarine (I skipped this). Arrange cut-side-up on broiler tray. Sprinkle each half with about 1 teaspoon sugar and dash nutmeg. Broil 6 inches below heat until fruit is heated and butter bubbles - about 6 minutes. (Yeah, perhaps a sheet of parchment paper wasn't the best idea. Stick with foil instead).

With a dollop of the vanilla ice cream. It's like eating pie a la mode without the crust!

Be sure to check out Mary's Mad Men inspired Cocktail in her post. And she is coming up with another cocktail too!

Coming up later...a treat from the New York Times 1963 newspaper (yes, I went researching there too. Oh, stop. Please don't judge my librarian mind. Just set your DVR.)

Mad Men, Season Premiere, AMC, Sunday, August 16, 2009

Texas Sheet Cake or Chocolate Buttermilk Cake from Better Homes & Gardens

It kills me when people look at a lovely sunset or a rock, and that inspires them to write the great American novel.

Me? My inspiration is a lot less stunning.

I wanted to use up my buttermilk and felt nostalgic. Yes, nothing like almost expired dairy products to get you going. I grabbed my Better Homes and Gardens Cook Book (you know you secretly love the red plaid cover) and searched for desserts that used buttermilk.

And, low and behold, I found an easy recipe for Chocolate Buttermilk Cake AKA Texas Sheet Cake.

Oh, a chocolate cake with so many names. Texas Sheet Cake, Chocolate-Buttermilk Cake, Buttermilk Brownies. I made mine in a 13 x 9 pan, but some recipes also suggests a 15 x 10 pan for more brownie-likeness.

I thought it was a bit too sweet, but my co-worker says she is adjusting her "favorites listing" again and putting this on the top of it! They are super easy and use the "boil in a pot" method to make the batter and frosting. Really couldn't be easier!

Recipe: From the Better Homes and Gardens website

Brownie Buttons - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Jayma of Two Scientists Experimenting in the Kitchen selected Brownie Buttons on page 106 of Dorie's book, Baking: From My Home to Yours.

They came out really short and squat (kinda like me).

A little bit of orange zest in the batter gave it a good chocolate and orange flavor. Those two flavors make a great couple. Dorie suggests a white chocolate dippy topping, but I opted for some powdered sugar.

Thanks Jayma for a great pick! Be sure to check out the other Tuesdays with Dorie bakers!

Classic Banana Bundt Cake - Tuesdays with Dorie

Whoo hoo!! It's my turn to pick a recipe for Tuesdays with Dorie! Awesomeness in a blogger-nerdy-baker happiness sort of way. Know what I mean?!

As you may know, I'm a huge Bundt fan. Huge. I think I've made over 10 Bundts on this blog. The American-made Nordic Ware Bundt was trademarked in 1950 and is, in my book, an engineering marvel!

Although some people just don't understand this, I love cake but don't care for frosting. And the Bundt? It's perfect. Even if you put a thick glaze on it, the ratio of cake to frosting is just right. And sometimes, it doesn't need any frosting or glaze at all. Yes, the Bundt rocks. Big time. Let's all just take moment to salute the awesomeness of the Bundt. Thanks.

This recipe, on page 190 of Dorie Greenspan's book: Baking: From My Home to Yours is from her friend Ellen Einstein who owns Sweet Sixteenth Bakery in Nashville.

And you know what? Holy smokes!! This is delicious!

I made mine with sour cream, but you can also use plain yogurt. Dorie suggests a lemon glaze but I skipped that in favor of a simple dusting of powdered sugar. I'm sure chocolate chips and walnuts would be nice additions too.

Nordic Ware says there are 60 million Bundt pans in America. We need to get everyone to make this cake!

Thank you everyone for baking along with me this week! I'm excited to see how you liked it and your variations. And if you couldn't make it this time, I hope you try it out in the future. It's such a pleasure to be part of this group! Bake on TWDers! :) - mary the food librarian

Classic Banana Bundt Cake
Page 190, Baking: From My Home to Yours.

Ingredients: Makes 1 Bundt Cake (14 servings)

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
1 cup sour cream or plain yogurt

Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.

Optional Lemony White Icing:
Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.

Half batch or muffins:
If you want 1/2 the recipe and make muffins, Dorie Greenspan wrote it up herself on this 2008 entry on Serious Eats: Banana Cake Big and Small. She added some chocolate to this one. Yield 12 muffins, bake 28-32 minutes

Heirloom Cherry Tomatoes and Pasta

Oh, summer tomatoes rock.

I picked these up at my local farmer's market. They were $3.50/pound and I love getting a few in each color and flavor. Aren't they sooooo purdy?! There isn't much of a recipe here...I guess I just want to show off these pretty things!

Tonight's dinner was super simple...whole wheat pasta, olive oil, garlic, tomatoes, basil, salt & pepper.

I was a little crazy and skinned the tomatoes. A quick 1 minute blanch in boiling water made the skins easy to remove.

Cook pasta. Let drain. Heat good olive oil in a pan and add sliced garlic. Let cook for a bit and add the tomatoes and pasta. Coat and let heat through. Add the basil and some salt & pepper, and yum, yum, yum.

Have a great week! I'm excited because I got to pick this week's Tuesdays with Dorie recipe! Classic Banana Bundt Cake! Awesome.