Blueberry Pudding--Cake--Good for breakfast or dessert or All Day!

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla
preparation
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

Cooks' note:
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

Makes 6 to 8 breakfast or dessert servings.

Glazed Lemon Poppyseed Cake

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

Servings: Makes 8 to 10 servings.1 1/4 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice
preparation
Put oven rack in middle position and preheat oven to 375°F.

Butter a 9-inch round cake pan.

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature.

Makes 8 to 10 servings.

Barbara Aaron's Blueberry Cake: A perfect, simple summer cake

1 cup sugar
1/2 cup butter
2 eggs
1 cup sifted flour
1 tsp baking powder
salt
1 pt. blueberries
cinnamon
juice and peel of 1 lemon

Cram sugar and butter in food processor. Add eggs, one at a time; mix well after each. Add flour, baking powder, and salt all at once. Turn food processor on and off to mix (pulse). Put batter into 9" springform pan, sprayed with Pam. Sprinkle with cinnamon. Cover top with blueberries. Sprinkle them with lemon juice and grated lemon peel. Bake at 350˚ for one hour or until cake browns and center is set.

Hazelnut Biscotti.

These cookies are one of the mainstays at our traditional Rongovian High Teas served at the Embassy. The hazelnut is part of our local agriculture and we use this ingredient whenever possible to entertain ourselves and dignitaries who come to town.

Double the recipe. You will not regret it.

Introduction

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavor.

serving size
Makes about 32 cookies.

Ingredients
1 1/2 cups hazelnuts (7 oz)
3/4 cup sugar
2 cups self-rising cake flour
2 large eggs
1 teaspoon pure vanilla extract

Special equipment: parchment paper; a stand mixer with paddle attachment
preparation
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.

Toast hazelnuts in a shallow baking pan until lightly colored and skins are blistered, 10 to 15 minutes. (Leave oven on.) Wrap nuts in a kitchen towel and let steam 1 minute, then rub off any loose skins in towel while nuts are still warm (don't worry about skins that don't come off). Cool nuts completely, then very coarsely chop.

Pulse together sugar and 1/2 cup chopped hazelnuts in a food processor until finely ground. Transfer to bowl of mixer along with flour and beat at medium speed until combined well. Add eggs and vanilla and beat just until a dough forms. Reduce speed to low, then add remaining chopped hazelnuts and mix until incorporated. Turn off mixer and knead in any loose hazelnuts with your hands.

Halve dough and, with dampened hands, form each half into a roughly 10- by 2- by 1-inch log on lined baking sheet, arranging logs 3 inches apart.

Bake until golden and set but still soft to the touch, 25 to 30 minutes. (Leave oven on.) Cool logs on baking sheet on a rack 10 minutes.

Transfer logs to a cutting board, discarding parchment, and cut logs with a serrated knife on a slight diagonal into 1/2-inch-thick slices.

Arrange slices, cut sides down, in 1 layer on unlined baking sheet. Bake slices, turning over once, until golden and crisp, 20 to 25 minutes more. Cool biscotti completely on sheet on rack, about 30 minutes.

Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks.

Gourmet, January 2007

Baba Ghanouj

ingredients
2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste)*
3 tablespoons fresh lemon juice
1 garlic clove, chopped
Pita bread wedges
preparation
Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
* Available at Middle Eastern and natural foods stores and some supermarkets.

v.2 Cold Pasta Dish

Ingredients
1 pound rotini or fusilli (corkscrew-shaped pastas)
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/2 cup vegetable oil
1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
a 1-pound can garbanzo beans, drained and rinsed
3 1/2 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini (pickled Tuscan peppers)
1/2 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
preparation
In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

Antipasto Pasta Salad

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 lb rotini (corkscrew pasta), freshly cooked to tender, rinsed under cold water, and drained
1 (12-oz) jar marinated artichokes, drained and chopped
1 (12-oz) jar roasted red peppers, drained and cut into 1/4-inch-thick strips
1/2 lb mozzarella, cut into 1/2-inch cubes
1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pieces
1/4 lb Kalamata or other brine-cured black olives, pitted and chopped (1/2 cup)
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
preparation
Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
Serves Six.

Olive Oil Lemon Cake

Ingredients
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving
1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar

Special equipment: a 9-inch (24-cm) springform pan; parchment paper
preparation
Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

Cooks' note:
Cake can be made 1 day ahead and wrapped well or stored in a cake keeper at room temperature.

Gourmet, April 2006

Moldavian Church Noodle Salad

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Active time: 30 min Start to finish: 30 min
serving size Makes 6 side-dish or 4 vegetarian main-course servings.

ingredients
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted
preparation
Make dressing:
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
Gourmet, June 2002

Whoopie Pies for Memorial Day

The chatter around the baseball diamond last night was the food for Memorial Day. Toni was excited about making whoopie pies which, though not a traditional Rongovian recipe, is known and served at special holidays, particularly during the Sauerkraut Festival. We did a little digging and found this recipe, which we may make at the Academy for our students and parents during the weekend.

From Epicurious:
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.

Active time: 30 min Start to finish: 1 hr

Makes 8 individual desserts.

ingredients
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
• Filling can be made 4 hours ahead and kept, covered, at room temperature.

Traditional Gghenut Torte

For torte
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt

Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.

For glaze
6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup heavy cream

Garnish: finely chopped toasted hazelnuts

Accompaniment: whipped cream or vanilla ice cream

Preparation
Make torte:
In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.

Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.

In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.

In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.

Make glaze:
Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.

Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.

Serve torte with whipped cream or ice cream.

Pork and Hominy Stew

Ingredients

1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/3 cup finely chopped fresh cilantro

Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata
preparation

Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.

Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.

Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.

Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.

We generally serve this during our King and Queen's annual harvest festival with large glasses of Rongovian ale.

Wild Blueberry Muffins

Okay. Okay !I've only given you one recipe before, that of the everwonderful Cornell Chicken as it is part of the local culture. Here is another local culture thing. We take baked goods to any event imaginable from bake sales to school plays, to civic meeting to great big feedings (NYSMMA last weekend we fed around 1500 kids!!jeez!). Here is a good one for the masses out there and for the home team close by.

Blueberry Muffins
Makes 6 gigantic ones (I often double or triple the recipe)

No stick vegetable spray for prepping pan
2 large eggs at room temperature
1/2 c. plus 2 Tbsps milk
1/4 cup melted unsalted butter or canola oil
2 cups unsifted all purpose flour
1 Tbsp baking powder
2/3 cup granulated sugar
1 1/2 fresh blueberries (picked over, rinsed and blotted dry) or whole, frozen unthawed berries( I use teeny,weeny frozen or even wild, canned berries)
1 Tbsp finely grated lemon peel

topping
Granulated sugar

Position rack in the center of the oven and preheat it to 400˚F. Coat the muffin cups with cooking spray or shortening.

In a large bowl, whisk together the eggs, milk and melted butter (or canola oil). Place a sifter or sieve over the bowl and measure the flower, baking power, salt and sugar. Stir/sift the dry ingredients onto the wet. Stir just to blend; don't overbeat. Gently fold in the berries and grated lemon peel.

Divide the baatter among the muffin cups, filling nearly full. Generously sprinkle granulated sugar over the top. Bake 20-25 minutes (in the case of the monster muffins--35 minutes), until the muffins rise and are golden brown on top, a cake tester inserted in te center should come out clean. Cool muffins on a wire rack. Serve warm.

Summer is coming and so are the berries!

The Famous Upstate New York Cornell Chicken Barbeque Marinade

In the spirit of summer, I am sharing a great recipe for Cornell Chicken for you to try. Cornell Chicken was developed by Cornell University to promote chicken eating in Upstate New York. If you live around here, every fire department, boy scout troop, baseball team, eighth grade class, fine arts conservatory etc. uses the big chicken barbeque (specifically Cornell Chicken) to raise money. So, it's kind of in our blood. And, as a transplant to this area, it is fabulous and always a surprise because its always so delicious! At the fundraisers, it is often served with another local favorite, salt potatoes with butter and loads of salt, and beans. Forget the beans and potatoes--go for the bird!

Cornell Chicken Marinade

1 egg
1 cup vegetable oil
2 cups cider vinegar (I have substituted fresh lemon juice and its !!)
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

Put egg and oil in blender, blend to emulsify (the blender is key)- it will have the consistancy of mayonnaise. (Note that if there is any water at all in the blender, this will not happen.) Add vinegar, continuing to blend. Add seasonings and blend until dispersed throughout. Marinate chicken for at least three hours and up to 24. Grill as usual - may also use the marinade as a basting sauce. I put the chicken in a ziplock bag--and then its ready to go with a minimal amount of fuss.

You can use boneless breasts or chicken parts. I have also used boneless chicken thighs to positive results. It's just plain delicious.