Fresh

Almond Fudge Brownies with Raspberry Ice Cream

2012-01-25T12:50:00.002-05:00

Lately I’ve been thinking about wisdom - the good sense in judgement that one gets from accumulated experience, especially from aging. I’m certainly not old, mind you, but I do hope I’m somewhat more astute than I was at an earlier age.

Just for fun, I searched the internet for books written about wisdom and was not surprised to find that a double standard applies to the sexes. To sum up, men who are wise learn from mistakes and work to improve their skills, their intellect and their lot in life. Women who are wise strive to be better mothers, better wives and even ‘goddesses.’

Almost everything mentioned about wisdom as it relates to women applies to engaging in some activity external to the inner-self. One book went went so far as to say, “a wise woman learns to love her body, even her feet.” This is pretty much the part where I started to choke on my almond fudge brownie. Don’t get me wrong, I’m all for self-empowerment, but I’m pretty sure a pedicure isn’t going to get me there.

Then I stumbled upon these statistics from the US Census Bureau:

Women in the United States represent over half of the population
American women have passed men in gaining advanced college degrees and bachelor's degrees
One quarter of all women in the United States are victims of domestic violence
Women make only 77 cents for every dollar that men earn for the same work
Forty percent of women who head families live in poverty
One in five women are without health care
The largest segment of Americans living in poverty are elderly women

Obviously, many factors influence these outcomes. At minimum, the weight of the culture works against women and in some countries the statistics are dire.

If male wisdom is rooted in self-development and female wisdom is rooted in self-sacrifice, the results of the latter don’t seem all that promising to me. In fact, all of this reading makes me reflect on my own life and ask what I can do to put it on an even stronger trajectory. 

That said, I’m curious about what wisdom you have to share. What have you done for yourself to strengthen who you are and where you’re going?

I also have another question for you. If you could go back in time and offer your younger self at least one piece of wisdom, what would it be? I’m eager hear and I’m sure others are too. After all, a wise person learns from the experience of others.

While you’re thinking about it, sit down and enjoy an almond fudge brownie with raspberry ice cream. It may not make you wise but the flavor combination will surely make you smile.

Almond Fudge Brownies

35 g (1/3 c) cocoa powder

80 ml (1/3 c) hot water

70 g (2/3 c) good quality milk chocolate, chopped

80 g (3/4 c) good quality dark chocolate, chopped

150 g unsalted butter (10 1/2 tbs) butter

260 g (1 and 2/3 c) brown sugar

125 g (1/3 c. plus 1 tbs) almond powder

4 eggs separated

1 pinch cream of tartar

Preheat oven to 355 degrees (180 Celsius). Throughly butter glass baking dish. I used a 7.5 X 9.5 x 3 inch square Pyrex dish.

Mix hot water and cocoa together until blended. Set aside.

Place butter and chopped chocolate in a bowl together and melt (just over a 1 minute in the microwave) and stir.

In a mixing bowl combine the cocoa and water mixture with the melted chocolate and butter mixture, the brown sugar, the flour and the egg yolks. Stir until blended with a sturdy wooden spoon.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar until stiff peaks form. The egg whites should stand firm when the whisk is pulled away but remain shiny and flop over a bit at the top. (Note: Do not beat until dry. Also,increase mixer speed gradually while beating the whites.)

Fold the egg whites into the chocolate mixture. Pour into a buttered pan and bake until firm, about 45-55 minutes. Keep an eye on it though, as oven times do vary. A toothpick inserted in the center should come out mostly clean with a few crumbs attached. Cool on a wire rack. Slice and let sit uncovered for 4 or 5 hours. The texture will firm up as they sit. Refrigerate until ready to eat.

Raspberry Ice Cream

3 egg yolks

205 g (1 c) sugar

120 g (1/2 c) water

1 pint of fresh red raspberries (the more you add, the stronger the flavor)

pinch of salt

1/2 g (1/8 tsp) xanthan gum (keeps the ice cream creamy when freezing)

16 g (1 tbs) lemon juice

475 ml (2 c) half and half

Puree raspberries and strain to remove seeds.

Place egg yolk in a food processor or blender and set aside. Combine the sugar and water and heat until the sugar is dissolved. Briefly bring the syrup to a boil. With the blender or food processor running on high speed, gradually pour the hot syrup mixture into the egg yolks. (use the feed tube or the opening in to blender cover). Process about 3 minutes until thick and pale yellow. Add to this mixture,the raspberry puree, salt, xanthan gum and lemon juice and blend. Blend in the heavy cream and chill. Process in ice cream machine and freeze.

Bon appetit!

Meringue Clouds

2011-12-30T14:30:00.006-05:00

May you have a joyous, healthy, and peaceful New Year. Thank you all for your friendship and support. It's meant the world to me. And be sure to check out the latest interview with me and a few fabulous food bloggers here. Cheers to you and yours.

Meringue Clouds

250 ml (1 c) egg whites

1 pinch cream of tartar

205 g (1 c) sugar

255 g (2 c) powdered sugar, sifted

2 drops blue food coloring

Preheat oven to 200 degrees (100 Celsius). Line three baking sheets with Silpat or well buttered parchment paper.

In the bowl of a stand mixer fitted with a whisk, beat egg whites with cream of tartar at low speed. Gradually increase speed to medium until the mixer gets white and frothy. Increase speed to medium high. Slowly add sugar and beat until whites are stiff but shiny. (The egg whites should flop over a bit at the top when you pull the whisk away). Remove bowl from mixer. Gently fold in powdered sugar with rubber spatula.

With a large spoon mound 2/3 of the meringue into balls on the baking sheet. They should be about 3 inches high and have some space between them. Pulling up on the spoon will help you create a swirly effect on the outer surface. For the remaining meringue fold in 1-2 drops blue food coloring. Use the blue meringue to make more mounds on the cookie sheet.

Bake for 1 and 1/2 hours - 2 hours. Place the handle of a wooden spoon in the door to hold it slightly ajar during the baking process. Keep an eye on the meringue. If it browns too quickly, lower the temperature a bit. Cool on a wire rack.

Bon Appetit!

Chocolate Chunk Oatmeal Cookies with Coconut and Sweetened Dried Cherries

2011-12-11T11:50:00.003-05:00

"Though we travel the world over to find the beautiful, we must carry it with us or we find it not" ~ Ralph Waldo Emerson

There was a time in my life when I loved to travel. The packing, the planning, the excitement and the idea of journeying to far away lands thrilled me to no end. It all seemed glamorous, fun and interesting. How times have changed.

"You want me to pay extra so there's room for my legs?" "Is this bottle of liquid too large to carry on the plane?" "Be sure to wear the slip on shoes and to take off your belt so you don't set off the alarm." "How do I get this camera equipment through without them losing it or destroying it?" "I'm losing how much to convert dollars to Euros?"

It's not uncommon for New Englanders to take mid-winter vacations. The need to escape typically climaxes in February as the frigid temperatures and long, dark days take a toll on even the most well-adjusted among us. Because of this, I rank myself among those in need of an annual winter get away. Every year I pull out the travel guides. Every year I read the Trip Advisor reviews. Year after year I'm increasingly mortified by the cost and how little we can get for our money.

This year we decided to do something different. We sat down and calculated the cost of vacation, cut the total in half and decided to spend the money on making our own home more luxurious and cozy.

So far we've upgraded our bed linens and bought fluffy comforters, robes, slippers from the Matouk and Anichini outlet stores here in New England. We're visiting local antique stores here and here, consignment shops and Craigslist so we can create a library in our home office. We're busy framing, painting and decorating so we can turn our spare bedroom into a music room. We're making lists of movies we want to see, developing our own at home cooking/ baking immersion courses and building our music collection by sourcing our materials at the local library. Soon we'll be making lists of museums we want to visit and restaurants we have yet to try. Surprisingly, we've done quite a bit and have only made a small dent in our tropical vacation fund.

I am aware that this process will not bring us sunshine and 80 degree weather. But for us, it's been much more fun than planning a vacation and hopefully the rewards will last longer. At the very least, we can curl up with a cup of hot chocolate and a few of these sensational cookies. I know for sure that I won't get dessert this good at a resort.

So what about you? How are you feeling about travel these days and what are your vacation plans this winter?

Chocolate Chunk Oatmeal Cookies with Coconut and Sweetened Dried Cherries

230 g (1 c) butter, room temperature

195 g (1c) sugar

75 g (1/2 c) light brown sugar

75 g (1/2 c) coconut palm sugar (you can substitute brown sugar)

2 large eggs

16 g (1 tbs) milk

4 g (1 tsp) vanilla extract

2 g (1/2 tsp) cherry extract (you can substitute vanilla extract)

1 g (1 tsp) Kirsch (cherry flavored liquor)

290 g (3 c) oats

175 g (1-1/4 c) all purpose flour

8 g (1 tbs) teff flour (you can substitute all purpose flour)

6 g (1-1/4) baking soda

4 g (1-1/2 tsp) cinnamon

1 g (1/4 tsp) nutmeg

< 1 g (1/8 tsp) cloves

2 g (1/2 tsp) mace

85 g (1 c) dried, sweetened coconut

360 g (12 oz.) good quality dark chocolate, chopped

85 g. (3/4 c) dried cherries

Preheat oven to 350 degrees (177 Celsius). Marinate the dried cherries in the Kirsch while you make the recipe.

Combine the sugars and butter in a stand mixer fitted with the paddle attachment. Cream until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl with a rubber spatula. Add the milk, vanilla extract, cherry extract and eggs. Combine. Add the oatmeal and stir on low speed until combined.

Sift together the flours, baking soda and spices. Mix into oatmeal mixture. Stir in coconut, chocolate and cherries until evenly distributed. The batter will be very thick.

Form patties of about 1-1/2 tbs of dough. Bake for approximately 10-12 minutes, depending upon your oven.

Makes about 30 two inch (5 cm) cookies.

Bon appetit!

Quince Pate de Fruit

2011-11-19T09:27:00.001-05:00

I glanced out the window while eating breakfast and noticed the juxtaposition of the light against the turning leaves. I said to my husband, "it's time for quince." Without saying another word, we washed the dishes and dressed for our trip to the orchard.

I've been dreaming about quince since fall arrived here in New England. Quince is big, yellow, knobby and something of a cross between an apple and a pear. It's quite bitter until you cook it on the stove with sugar but once it's done, it's sweet, soft and delicious. I couldn't wait to get to the orchard to buy some.

I was also excited because I love visiting the orchard. To me, orchards are magical. I love the rows of trees, the colors and the slope of the land. I love them because they give us fresh food even after most of the farm stands and farmers markets have closed for the winter. For whatever reason, it's not the first time we've talked about how wonderful it would be to have an old farm house with an orchard out back.

Of course, we were diverted on the way by caramel apples and cider doughnuts but that didn't keep us from finding fresh quince. I had neither tasted nor heard of quince when I stumbled upon an incredible membrillo recipe on Aran's beautiful blog. For three years now we've made her membrillo in autumn and eaten it with a delectable cheese from here or here. This year we decided to do something different.

We decided to turn the recipe into something sweet called pate de fruit. It's especially simple to make pate de fruit with this recipe because quince contains a lot of pectin. No gelatin is required to make the recipe work. It's an elegant treat with incredible fresh fruit flavor.

How I wanted to taste this candy. When all was said and done there was only one obstacle between me and the pate de fruit - my right arm. I injured it about over a week ago and it's simply too hard for me to find success in the kitchen with my left hand alone. Thankfully, my husband stepped in and deftly turned this bitter fruit into one of our favorite treats of all time. He did an amazing job with the recipe. I know you'll love it too.

Happy Thanksgiving everyone!

Quince Pate de Fruit (only slightly adapted from Cannelle et Vanille)

4 large quinces

Juice of 1 lemon

Sugar (25% less amount as pureed quince)

Peel, core and quarter the quince. Cut the quarters in half. Place the cut quince in a bowl with lemon juice to stop it from oxidizing.

Place the quince in a large pot and cover them with cold water. Bring the water to a boil and cook the quince until fork tender, about 20 minutes.

Drain the water out and puree the soft quince. Weigh the puree on a scale. You will need slightly less sugar than puree (about 25% less). That is, if you have 1000g of puree, you'll need about 750 g of sugar. You need less sugar for this recipe than the membrillo recipe because you're going to roll the candy in sugar at the end and don't want it to be overly sweet. Don't worry about it being exactly 3/4 of the amount. Simply measure the puree and put in a bit less sugar.

Place the puree and sugar in a large pot and start cooking it in medium heat. When the sugar melts and it starts to get hot, it will bubble up and might burn so be very, very careful when stirring. Wear gloves if necessary. Turn the heat down a bit but make sure there are still small bubbles forming. Cook this mixture for about an 45 minutes to an hour. It may take longer if you have a lot of quince. You can tell it's done when it turns a deep orange color and gets very thick.

Transfer the thick paste, into a quarter sheetpan lined with parchment and let it cool. Once cool, cut into squares and roll each square in sugar. Leave out uncovered overnight so the pate de fruit develops a stronger shape.

Later, store at room temperature in a covered container.

Bon Appetit!

An Anniversary Celebration with Yellow Cranberry and Blue Cherry Corn Muffins

2011-10-29T13:50:00.000-04:00

I'm often in disbelief at how quickly time flies. Would you believe this week marks the second anniversary of this blog? Never in a million years would I have predicted that I'd be writing a second anniversary post. All I can say is thank you. Thank you for stopping by to visit. Thank you for your friendship and for your support.

In honor of you and the blog I wanted to bake something delicious and quintessentially New England. This is one of those recipes that's great for any skill level in baking and I know you'll love the results. Perfect for fall too - yellow cranberry and blue cherry corn muffins.

Because I believe in using the freshest ingredients possible, I headed down to Kenyon's Grist Mill in West Kingston, Rhode Island. Kenyon's has been grinding cornmeal on this site since 1696. The owners source their corn from as many local farms as possible and will not use, or source grain with any additives, pesticides or preservatives. That works for me.

I was amazed at the wonderful selections of stone ground cornmeal available and immediately began imagining a Thanksgiving polenta and fresh corn muffins. I chose the yellow and blue corn meal...so beautiful in color, texture and aroma.

While I was in the area I also stopped by to visit Peter Pots Pottery and was I glad I did. The shop itself is an incredibly rustic 18th century structure surrounded by trees and cascading waterfalls. The store itself houses a mixture of antiques and handmade pottery. The owner told me he's been handcrafting pottery for 65 years. Now that's an artisan. I bought the bowl pictured above and a few more items to give as gifts this holiday season. The items are beautifully crafted and I fell in love with the spruce green color.

Once I got home I settled in to make the corn muffins and thought I'd also try a blue corn muffin with cherry jam too. Talk about sensational. You simply have to try them.

Yellow Cranberry and Blue Cherry Corn Muffins

207 g flour (1 1/2 c)

105 g sugar (1/2 c)

55 g cornmeal (1/2 c)

15 g baking powder (1 tbs)

3 g salt (1/2 tsp)

115 g butter, unsalted (8 tbs)

1 egg

60 ml milk (3/4 c)

Options: see below

Mix the dry ingredients together in the bowl of a stand mixer fitted with paddle attachment. In a separate bowl, mix the wet ingredients together. Pour the wet ingredients into the dry ingredients and mix until blended. It's okay if the batter is a bit lumpy.

Bake at 350 (177 degrees Celsius) for about 20 minutes or until an inserted toothpick comes out clean. You may need to bake the recipe a bit longer if your muffin cups are large.

Options

For cranberry muffins: Use yellow cornmeal and add approximately 100 g (1-1 1/2 c) clean fresh cranberries to the batter.

For blue cherry corn muffins: Use blue cornmeal. Once the muffins have cooled cut a small circle out of the top of the muffin and fill with cherry jam.

Note: Cup measures are approximations and are provided for convenience.

Bon Appetit!

On Beauty and Salted Caramel Cupcakes

2011-10-05T17:51:00.006-04:00

I remember flipping through a magazine when I was a child and staring at an ad for Chanel No. 5. My mother peered over my shoulder and commenting on the celebrity model said "That's Catherine Deneuve. She was voted the most beautiful woman in the world." I scrunched up my face and in disbelief and replied, "In the world? In the whole world? How can that be? There are millions of women in the world." My mother, clearly frustrated with my sarcasm said, "Oh come on, you have to admit, she is beautiful."

But that wasn't my point. I was frustrated that she'd let someone else, let alone the powers that be, shape her definition of beauty.

As a kid, I knew that my aunt with her kind spirit, quirky glasses and houndstooth jacket was beautiful. I knew that my teacher who went out of her way to buy ingredients so that we could make our own butter in class was beautiful. I knew that my childhood friend who showed great courage in the face of adversity was beautiful too. I also knew none of them looked like the actress in the magazine.Yet here was this anonymous outside force telling us how we should define beauty.

I sometimes laugh about how firmly people believe in their perceptions about beauty without considering how radically those views have changed over time. Plumpness was in vogue and then out of vogue. Being pale was a sign of wealth until the plague, then being tan was in. Victorians associated makeup with prostitution. I could go on and on but you get the point. Social concepts of beauty are fickle at best. One need only walk through an art museum and glance at a few paintings to see the shifting perceptions of beauty throughout history.

Given all of the media hype, I'm curious - how you define beauty? What in your view, makes a person beautiful. And if you have children, what will you teach them about what it means to be beautiful?

While you ponder that thought, try the cupcakes. They're not perfect looking but to me they're beautiful. Vive la difference as the say...enjoy.

Salted Caramel Cupcakes

187 g (1 c) sugar

118 ml (1/2 c) hot water

115 g (1/2 c) butter

260 g (1 1/3 c) sugar

3 eggs

3 g (1 tsp) vanilla

280 g (2 1/2 c) cake flour

13 g (2 1/2 tsp) baking powder

1 g (1/4 tsp) salt

Preheat oven to 350 degrees (177 Celsius)

Melt sugar in a sauce pan over low heat. Stir constantly, until the sugar melts into a golden brown syrup. Stir in hot water taking care not to burn yourself. Stir until lumps are gone. Set aside and let cool slightly. Pour 60 ml or 1/4 cup of the syrup into a measuring cup. Add enough cool water to make 237 ml or 1 cup of liquid. Stir and set aside. Leave the remaining syrup in the pan.

In the bowl of a standing mixer, cream together the butter and the sugar until light and fluffy. Beat in the 3 eggs and the vanilla. Sift together the dry ingredients. Stir in alternately with caramel mixture.

Pour batter into cupcake pans and bake about 20 minutes or until an inserted toothpick comes out clean. The time will vary depending upon your oven but be sure not to open the oven door for at least 15 minutes to prevent collapse.

Cool completely and frost with salted caramel frosting.

Salted Caramel Frosting

Remaining caramel sauce

70 g (6 tbs) butter

60 ml (1/4 c) heavy cream

1 g (1/4 tsp) fleur de sel or other fine salt

345 g (3 c) sifted powdered sugar

3 g (1 tsp) vanilla

Return remaining caramel mixture to the stove and heat until hot and melted. Add 30 g (about 3 tbs) of butter and stir. Add about 60 g (1/4) of heavy cream or until it gets to a lightness you desire. Stir in salt and remove from heat.

Beat powdered sugar with the remaining 30 g (3 tbs) butter, the vanilla and the caramel mixture. If desired, you can also add a bit more salt to taste. Beat at high speed until you have a smooth creamy and spreadable frosting.

Note: For accuracy in baking, it is best to use a digital scale (about $20) and measure in grams. Cup measures are approximations and are provided for convenience.

Bon appetit!

Love Vermont Fudge Cake

2011-09-09T16:43:00.017-04:00

Thanks everyone for your kind notes and well-wishes. We escaped the hurricane unscathed. As you know, not everyone was as lucky. It pains me to see any community in distress but I am especially saddened by what’s happened in Vermont. Simply put, Vermont was devastated by the hurricane.

I have a special place in my heart for Vermont. You see, years ago, Vermont was our home.

For those of you who have yet to visit, Vermont is an idyllic place, dotted with farms and homes that are nestled between mountains. Wildflowers line the median strip on the highways while centuries old covered bridges usher you into local historic villages. Artisans, farmers and cheese makers help make New England one of the oldest and most significant sources of hand-crafted food in America.

Vermont, after all, is the place where the Von Trapp family (of the Sound of Music fame) settled because it reminded them of their Austrian homeland. In fact, my friend Aran from Cannelle et Vanille recently visited Vermont and wrote that it reminded her of her homeland too. Vermont has that elusive old-world quality that people love.

It’s true, Vermont is beautiful. But what makes Vermont most remarkable is its people. Hand to heart I can honestly say that the people I met during my time in Vermont where some of the kindest, most generous and thoughtful people I’ve ever encountered. Tears well up in my eyes when I read about Vermonters who have lost nearly everything sharing what’s left of their food supply with their neighbors whose cupboards are bare.

The images coming out of Vermont are disturbing to say the least. Take a look here and here for example.

I’ve created a page here for those of you who want to help. It would mean a great deal if you would post the link to your blogs or send out a tweet.

In addition to making a donation, I baked this cake to honor the people and spirit of Vermont. You see, I cultivated my love for chocolate while living in Vermont so to me this cake is a perfect tribute. I must have put a lot of love into it because frankly, it’s the best chocolate cake I’ve ever tasted. I’m calling it the Love Vermont Fudge Cake.

Special thanks to:

Lynn from I'll Have What She's Having for making these incredible Love Vermont Chocolate Brownies.

Anna for this great tribute to Vermont

and to Emma for these wonderful Whoopie Pies

Thanks also for your emails and donations to charitable organizations.

Love Vermont Fudge Cake

180 g butter, softened

2 g vanilla extract

330 g granulated sugar

100 g self-rising flour (available for purchase or mix 132 g all purpose flour w 8 g baking powder and 2 g salt, then measure for this recipe)

35 g cocoa powder

180 ml buttermilk

4 eggs, separated

pinch of cream of tartar

(*digital scales are widely available and can be purchased for as little as $20)

Preheat oven to 350 degrees (177 Celsius)

Butter and flour a cake pan with cocoa powder. For this cake I used a 7” (18 cm) round spring form pan with 4” (10 cm) tall sides.

Mix flour and cocoa powder together and set aside.

In the bowl of a stand mixer, cream the butter and sugar for at least 1 minute until light and creamy. Add vanilla. Add egg yolks one at a time, beating on high for 5 seconds after each addition. Add flour and buttermilk. Do not over mix.

In a separate bowl, using a whisk, beat the egg whites with cream of tarter until stiff. (The should stand at a peak but flop over a bit at the top when the whisk is pulled away). Fold the egg whites into the chocolate cake batter.

Pour into the prepared pan and bake in oven for about 1 hr. (Mine cooked for 1 hour and 10 minutes). Do not open the oven for at least 30 minutes if you want to check on it. Cool cake in pan before removing. Frost with recipe below.

Frosting

400 g good quality dark chocolate, chopped, melted & cooled (I recommend Callebaut or Valrohna)

250 g butter, slightly softened

80 g powdered sugar

In the bowl of a stand mixer, beat the butter until creamy. Add the powdered sugar and beat well. Mix in the chocolate. Turn the mixer up to medium high for 10- 20 seconds to make sure everything is well- blended.

Cut the cake into three layers. Cut the skin off of the surface of the top layer. Brush away cake crumbs. Spread some filling between each later, stacking layers on top of one another as you go along. Brush away the crumbs again and apply a thin base coat of frosting to cover the entire cake. Refrigerate the cake for 1 hour but allow the frosting sit at room temperature. Remove the cake and coat with remaining frosting. Refrigerate for 3 hours to allow the cake to set. Enjoy cake at room temperature.

Also, be sure to visit my latest issue of Freshness and Light.

Bon Appetit!

Blueberry Hurricane Turnovers

2011-08-26T20:22:00.008-04:00

I should be enjoying my beach vacation right now. Unfortunately, I can't because of this. It's 514 miles (827 kilometers) wide and they simply don't know what it will do. The good news? We're lucky because we have warning and we can prepare. The bad news? The beach house we rented is non-refundable in the event of a hurricane. Grrr...

Making preparations for Hurricane Irene is how I spent the first day of my vacation. Doing laundry ... anchoring the shutters to the house ... putting my bike in the basement. Part of that preparation was to make something delicious and sweet that doesn't require refrigeration when we lose power. I'm calling them blueberry hurricane turnovers for obvious reasons but trust me - I will be making this recipe long after the Hurricane is gone.

Today I found myself turning hurricane preparation into a bit of a game, particularly when it comes to food. We're told we should plan to be without electricity for 5-7 days. What to eat?

Eating farm fresh food in the summer is important to us so we have lots of locally grown tomatoes, carrots, nectarines, peaches and blueberries. I also loaded up on fresh bread, peanut butter, jam, crackers, dried fruit and snacks. Of course we have canned goods but we'll only eat them if things are dire. (Hopefully things won't be dire). Fortunately, I remembered that good cheese doesn't require refrigeration so I stopped by the local cheese monger to pick up a few delicious selections.

What am I missing? What food would you get at the market to prepare for a storm? Think of something good because it has the potential to be a long week and I'd love your input. If you're on the east coast what food do you have on hand to weather the storm? Please share. Hopefully we can generate some tasty ideas together.

Here's hoping the east coast of the United States is ok. Stay safe everyone.

Blueberry Hurricane Turnovers

1 recipe for puff pastry (I recommend the recipe in the book Baking with Julia, written by Dorie Greenspan) or frozen puff pastry

250 g of blueberries mixed with sugar to taste

2 egg whites

Preheat oven to 425 degrees (218 Celsius). Roll out puff pastry and cut into 4" squares. Brush edges with egg wash. Place a spoonful of blueberries in the center of each square. Fold over top to make either a triangle or rectangle. Seal by pressing edges with thumbs. Brush with egg wash. Bake 8-12 minutes or until puffed and golden.

Bon appetit!

Announcement and Giveaway

2011-08-18T16:11:00.004-04:00

Every once in a while there I things I'd like to share with you that aren't made of chocolate and cream. Sometimes it's beautiful photography. Other times, I visit a place that I know you'd love. And sometimes, (believe it or not) I prepare a meal and want you to have a delicious new recipe.

A dessert blog, while wonderful, isn't always the best place to share these things. This is why I've developed a site that's totally new and different. It's a site that celebrates the simple joys and beauty of life.

No worries, the dessert blog is staying put and will continue to tantalize you with delicious goodness. It's simply time to expand the repertoire a bit.

The great news is that there is a sensational giveaway to accompany the launch of the site. Mind blowing, really with incredible gifts from places like Brahms Mount in Maine and a fantastic new book about the Markets of New England. And that's not all. You'll love it so be sure to stop by and visit for a while.

Without further adieu I give you Freshness and Light.

As always, thank you for your support. You guys are the best!

Homemade Blueberry Mascarpone Ice Cream with Lemon Madeleines Dipped in White Chocolate

2011-08-12T17:53:00.006-04:00

How I love summer. The warmth, the fresh air, the color - I simply can't seem to soak in enough of this glorious weather. I don't know about you but I'm almost panicked about how quickly it's flying by. I've been trying to get outside and make the most of every minute.

During the summer I can pretty much live on corn on the cob, heirloom tomatoes and fresh fruit. Well, that's not entirely true. I also need homemade ice cream which is why I made this sensational blueberry mascarpone ice cream along with lemon madeleines dipped in white chocolate.

This would have been the perfect dessert for our recent trip to Nantucket.

If you haven't been, the island of Nantucket is an old whaling village just off the coast of Massachusetts. It's incredibly picturesque and I recommend visiting. It's peaceful, relaxing and utterly gorgeous. Roses are strewn alongside nearly every house and the much of the architecture is well-worn and graceful. Nantucket is considered to have the most historically well-preserved town center in Massachusetts and it's a wonderful place to walk, shop and eat ice cream. It brings new meaning to lazy summer days.

While I have been doing my fair share of eating and relaxing, I've also been busy at work preparing a special surprise just for you. Are you curious?

It's worth the wait, I promise. Stay tuned.

In the meantime, how about heading outside with a beach pail full of madeleines and a big scoop of blueberry mascarpone ice cream? What are you waiting for? Get outside and enjoy!

Blueberry Mascarpone Ice Cream

450 g blueberries

50 g blueberry jam

15 g lemon juice (grate & reserve lemon peel for madeleines)

3 eggs

2 egg yolks

80 g powdered sugar

4 g vanilla extract

250 g mascarpone cheese

250 ml milk

Rinse and dry blueberries, set aside.

In a saucepan, mix jam, berries and lemon juice. Cook over medium low heat for 10 minutes.

Place eggs, egg yolks and powdered sugar over bain marie and cook until thick, about 5 minutes. Strain, cool and refrigerate.

Remove the egg mixture from the refrigerator. Stir in the milk, mascarpone and vanilla. Mix in the ice cream machine for 40 minutes or until very thick but not frozen.

Blend in the jam and berry mixture until marbling occurs. Freeze. Serve with madeleines.

Lemon Madeleines Dipped in White Chocolate

200 g sugar

4 eggs

50 g milk

250 g flour

7.5 g baking powder

125 g melted butter

4 g vanilla

28 g lemon juice

grated zest of 1 lemon

3 or 4 drops lemon oil

good quality white chocolate

Whisk together sugar, eggs, vanilla, lemon. Sift flour and baking powder. Add to the batter and mix until just blended. Stir in melted butter. Let the batter rest for 30 minutes at room temperature.

Preheat oven to 350 degrees. Butter madeleine pan and fill each receptacle 2/3 full. Bake 8-10 minutes. Cool completely and refrigerate at least 30 minutes.

Lay out parchment paper or a silpat on a cookie sheet. Temper white chocolate. Dip bottom half madeleine into white chocolate. Dry on cookie sheet. Store in refrigerator.

Note: If you decide to freeze the madeleines, do not dip them in chocolate. Defrost and then dip them in chocolate.

Bon appetit!

Moonlight Strolls and Deconstructed Lemon Meringue Pie

2011-07-27T11:59:00.021-04:00

There's something about summer that makes long strolls in the evening especially appealing. Maybe it's because everything stays open a bit later. Perhaps it's the warm breeze. Whatever it is, summer moonlit strolls in New England are magical.

Our walks invariably lead to long talks and lots of laughter. On a recent saunter we discussed what it means to be neighborly. I suspect this varies quite a bit depending upon your culture.

I'm often surprised when I hear some people describe New Englanders as unfriendly compared to other parts of the United States. Perhaps the word "reserved" is more suitable. For example, people tend to be courteous but generally aren't chatty. People tend to "mind their own business." Personal privacy is valued. In one study 68% of participants agreed that New Englanders are more reserved than the rest of the United States. If you've visited, do you agree?

Interestingly enough, some say New England reserve is rooted in history. Traditional New Englanders were highly engaged in town politics. As such, it wasn't a great idea to get too close to your neighbors...especially if you later had to stand up in church and accuse them of a crime or some act of immoral behavior. For example, it's kind of tough to accuse someone of witchcraft and then drop by with a plate full of cookies ;)

What is it like where you live? On the whole are people reserved, friendly, intrusive, etc.? Do you love your neighbors or do they drive you crazy? What does it mean to be neighborly to you?

While you ponder the question, I'd like to tell you about this great Deconstructed Lemon Meringue Pie. I got the idea from an excellent restaurant in Newport, RI called Fluke. From my perspective, the dessert makes a lot of sense because you get the best parts of lemon meringue pie without all of the heaviness and gooeyness. At the restaurant, they included a piece of jagged pie crust in the glass. You can too, depending upon your preference. The "pie" is light, refreshing, easy to make and absolutely delicious.

Deconstructed Lemon Meringue Pie

Lemon Curd

115 g butter, unsalted

310 g sugar

4 eggs

110 g lemon juice

2 sheets gelatin

Soften gelatin sheets by placing in a pan of water for 5 minutes.

In bowl of stand mixture, cream butter and sugar until light and fluffy. Mix in eggs. Mix in lemon juice.

Remove gelatin from water and squeeze out excess. Microwave 3-5 seconds in small bowl until melted. Set aside

Cook lemon mixture in medium sauce pan over low heat whisking constantly (8-10 minutes). When mixture is hot, add gelatin and continue to whisk until mixture thickens. Strain, cool, and refrigerate.

Meringue

150 g egg whites

150 grams sugar

1 pinch of cream of tartar

Add the egg whites to the bowl of a standing mixer fitted with whisk. Add pinch of cream of tartar. Begin whipping whites slowly. Gradually increase speed until the mixture becomes white and thick but is not stiff. Add sugar and whip until the egg whites hold their peak but flop over a bit at the top when you pull the whisk away.

At this point some people place a dollop of meringue on the lemon curd and brown it with a blow torch. Others don't like the idea of raw egg whites so here are a few options.

Pipe or spoon small dollops of meringue onto cookie sheet lines with silpat.

Bake at 200 degrees (93 Celsius) until firm but don't let them get crunchy (about 30-45 minutes, depending upon your oven). To brown, use blow torch. Or Bake at 350 degrees (177 Celsius) for about 5 minutes or until brown.

Place each meringue on top of the lemon curd in a glass and serve.

Note: If you wish to add a side of pie crust the recipe can be found here. Roll it out and sprinkle the dough with sugar before baking. Once cooked, break into jagged pieces and serve on the side.

Bon appetit!

Lazy Summer Days and a Fresh Peach Crostada

2011-07-15T14:58:00.017-04:00

It's been a long week and we're looking forward to some rest and relaxation. We were hoping to take a speed boat out to Monomoy Island on Cape Cod to photograph wildlife but read that five great white sharks ranging from 12-20 feet are circling it looking for a nice juicy seal dinner. Talk about wildlife. Let's just say I saw Jaws when I was a kid and it left an indelible mark. I think we'll find another activity to occupy our time this weekend - especially since this year marks the 30th anniversary of the movie and we don't want to tempt fate.

Remember the juicy pie I made in the last post? Well, the crust turned out so good that I decided to make something else with the leftover dough in the refrigerator. Yes, you heard me right, the pie crust was good - a first for me. We actually had a great big basket of peaches in the kitchen so I turned them into a flavorful peach crostada.

A crostada is a wonderful dessert because it's incredibly simple to make. All you need is dough, a pile of fruit and some sugar. No hunting down the proper fruit. No perfect edges to worry about. No fearing that the top will burn. You simply toss the fruit in enough sugar to suit your taste, pile it on the dough, fold the edges up and bake it in the oven. Simple and elegant. How easy is that?

I don't know about you but I'm in need of a lazy summer weekend. Peach crostada. Newly picked cherries. Walking on the beach. I simply want to be outside breathing in the smell of freshly cut grass, sea spray roses and the ocean breeze. Here's to lazy summer days.

If are lounging about this weekend, do take a moment to read a lovely interview about my work and my creative process. The gracious Anna from The Road to the Farm asked me interesting questions and I know you'll enjoy reading it.

Whatever you choose to do this weekend ... relax and enjoy.

Fresh Peach Crostada (makes 2)

Pie Crust

356 g all purpose flour

2 g salt

4 g sugar

232 g unsalted butter, cut into cubes

15 g cider vinegar

40-80 g ice water

Preheat oven to 350 degrees (177 c.)

Place dry ingredients in food processor. Add butter and pulse until mixture resembles coarse meal. Add cider and half of the water. Pulse until dough begins to come together, adding more water as needed. Divide dough in half. Flatten into discs and wrap each half in plastic. Refrigerate for 30 minutes.

Peach Filling

8 fresh peaches, peeled and sliced

sugar to taste

Mix the peaches with sugar until you like the degree of sweetness.

Assembly

Roll out each disc of dough. Spread out a fistful of peaches in the center of the dough. Fold the sides of the pie dough up over the peaches to form an edge. Brush with egg wash and sprinkle with sugar. Bake 15-20 minutes or until the crust is golden brown. Enjoy plain or with whipped cream or vanilla ice cream.

Bon Appetit!

Cherry Crumb Pie

2011-06-29T16:38:00.001-04:00

You know the car sticker that say "Baby on Board"? We need a sticker that says "Pie on Board." At least that's how we felt the other day when we took our Cherry Crumb Pie for a ride.

Imagine trying to pack up a pie for a picnic and discovering it doesn't fit into any of your available containers. We weren't about to cut it up - that would kill the experience. Instead, we wrapped it up carefully and I held the pie for the entire ride.

"Watch the bump," " be careful...the pie." It's what you have to do when you're transporting a cherry pie and the interior of your car is light gray. The whole experience felt a bit ridiculous but it kept us laughing. Some desserts are worth the extra effort and this pie is definitely one of them.

We made our way down to Weir River Farm in Hingham, MA and settled in for a pleasant and leisurely lunch with salads, quiche, an assortment of local cheese and of course, pie. I definitely recommend a visit to the farm and also to World's End just down the road.

The weather has been beautiful and this was perfect place to get outside and enjoy the warm weather and the bucolic setting. We were even lucky enough to watch the daily sheep feeding.

I'm not sure what your planning for this holiday weekend but I highly recommend this dessert. It's festive. It's not too sweet. It's even historic - the cherry is one of the worlds oldest cultivated fruits. I can't think of a more perfect way to celebrate the Fourth of July.

What are you doing to celebrate? We haven't decided yet but hope involves lots of sunshine, long walks and cherry pie.

Cherry Crumb Pie

Pie Crust

356 g all purpose flour

2 g salt

4 g sugar

232 g unsalted butter, cut into cubes

15 g cider vinegar

40-80 g ice water

Preheat oven to 350 degrees (177 c.)

Roll one half of dough into an 8" pie plate. (You can use the other half at a later time). Line with foil. Fill with pie weights and bake for 10-12 minutes. Remove from oven, take out pie weights and set aside.

Cherry Filling

960 ml (about 4 cups) pitted, tart cherries.

50-80 g sugar (to taste)

1 tsp. vanilla extract or Kirsch

Stir ingredients together. Pour into pie crust.

Crumb Topping

115 g unsalted butter

80 g light brown sugar

100 g all purpose flour

100 g oats

Mix all ingredients in a food processor until you have a nice chunky topping.

Sprinkle topping over top of pie.

Bake 40-50 minutes at 425 degrees (215 c) or until nicely browned and bubbly. You may need to put foil over the crust half way through so it doesn't get too dark.

Bon appetit!

Grown-Up Smores

2011-06-22T13:06:00.027-04:00

Growing up, I was never a big fan of smores. I don't know why. They never tasted right to me. Maybe it was because I associated them with camping or summer camp, both of which I was definitely not a fan. Whatever the case, it wasn't until this week that I decided to give them another chance and am I glad I did. Ladies and gentlemen, these are not your 1970's smores. These are 100% homemade and scrumptious.

Oddly enough, during the time I was making and photographing the recipe, I became acutely aware of the interaction between some children and their parents while out in public. I think this was primarily due to researching the history of the smore which revolves around girl scouts and camping. (recipe published in "Tramping and Trailing with the Girl Scouts," 1927).

Let me preface this by saying that I know parenting is difficult. I understand that kids need lots of encouragement, love and support. I get it. Completely. But lately I've been noticing parents who heap enormous amounts of praise upon their children for incredibly simple behaviors. Not "good job" or "great" but an outpouring of praise usually relegated to a big accomplishment such as finishing a recital or graduation.

Here's are some comments I've recently heard to kids performing expected daily behaviors. Keep in mind, these kids are healthy and have no performance difficulties. Parent to 9 year old girl: "You put on your swim suit all by yourself. I'm so proud of you! You are so wonderful! " This was punctuated by shrieks of joy. Parent to 10 year old boy: "Good for you. You made it up the stairs! I'm so proud of you." Parent to 12 year old: "you did such a good job picking out the cereal. You deserve a special treat." Again, these are not exceptional cases. This was simply expected daily behavior and the pattern extended beyond the instances I just mentioned.

What am I missing?

I'm curious to hear your take on this. Is this form of praise appropriate or insulting to a child? Personally, I would have been mortified if either of my parents praised me for getting dressed or climbing the stairs at age 10. But maybe that's just me.

So here's my question: does praising for expected behavior diminish the value of praise for a real accomplishment that requires discipline and hard work? I'd like to hear your input.

Just as an aside, I was recently informed by a blog friend (and parent) that her company is instituting training on how to provide criticism and feedback to the new slate of college graduates they've hired. Apparently, they're seen as fragile and in need of a bit too much praise.

Yes, I am equally frightened by the fact that a simple smore triggered this line of thought. No worries though. I can assure you that this smore is made to exacting standards and is most definitely a praise-worthy dessert.

Smores

Homemade Graham Crackers (adapted from Baking Bites)

75 g all-purpose flour

232 g stone ground whole wheat flour

100 g sugar

6 g baking powder

3 g baking soda

3 g salt

1 g cinnamon

115 g cold butter, cut into cubes

36 g honey

30 g molasses

50 g cold water

4 g vanilla extract

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough startes to come together in a ball, another 30 seconds. Scrape dough out of the mixer.

Between 2 silpat sheets, roll the dough to about 1/8-inch thick. Chill for at least 1 hour, until firm (I chilled for several hours).

Preheat oven to 350F. Working quickly, use a cookie cutter to cut dough. Arrange the crackers on silpat lined baking sheets. With a skewer, prick several holes in each cookie. Sprinkle with sugar.

Bake for 8-12 minutes, or until lightly browned at the edges. Remove from the oven and let cool on the pan.

Note: I baked 1 sheet at a time and put the dough back into the refrigerator until it was ready for the oven. I also sprinkled the sugar on at 8 minutes and returned them to the oven for another 1-2 minutes. Otherwise the sugar melted into the cookie.

Chocolate Marshmallows (adapted from Baked)

12 sheets gelatin

400 g sugar

300 g light corn syrup

8 g vanilla extract

100 g water

1 g salt

30 g good quality cocoa powder, sifted

Powdered sugar for dusting.

Grease a 9X13X2 inch pan with vegetable shortening

Soak gelatin sheets in cold water until soft.

In medium saucepan, stir sugar, 1/2 cup corn syrup, and 1/2 cup water.

Put remaining 1/2 cup corn syrup in bowl with whisk attachment.

When mixture on stove hits 200 degrees, melt gelatin in microwave 5-10 seconds. Pour gelatin into mixer bowl and mix with corn syrup on low speed.

Cook mixture to 240 degrees (soft ball) and slowly pour into corn syrup/ gelatin mixture. Once added, mix on medium high for about 5 minutes. When mixture gets white and fluffy add vanilla, sifted cocoa powder and salt and beat on high. Pour into pan. Sprinkle on powdered sugar and let set for 6 hours. Cut into cubes.

Assembly (per smore)

2 graham crackers

1 piece dark chocolate, thinly sliced

1 chocolate marshmallow

Place one graham cracker on plate with underside facing up. Place a thin slab of chocolate on top of the cookie. (I put mine in the microwave for about 20 seconds until it began to soften and then used a thin spatula to lift it onto the cookie. Otherwise, it may not melt thoroughly).

Place marshmallow on a fork or skewer and heat over flame, stove or preferably campfire until the marshmallow gets brown and starts to melt. Immediately place on top of the chocolate. Top with second cookie and squish down a bit. Eat immediately.

Congratulations to the winners of the blog and Twitter giveaways: Chez Us, Emma's Family Farm, Anali's First Amendment, Happy Yolks, and Food & Style. Special thanks to the River House Cafe for their generous gift certificate donation.

Thank you all for your kind words and wonderful feedback about the portfolio I designed. It's appreciated more than you know.

Bon Appetit!

Announcement and Giveaway

2011-06-07T12:30:00.006-04:00

This macaron and these roses are for you. It's my way of saying thank you for your support. It's because you're so terrific that I'm thrilled to share with you the launch of my photography portfolio. It's been a long time coming and I'm incredibly glad it's finally here.

In addition to the launch of my freelance photography business, I've also been hard at work updated and revising my website Fresh New England.

For those of you who don't know, I started Fresh New England about two years ago as a way to find and keep track of fresh, local and artisan food in my region. It's blossomed into something bigger than I could have imagined and it has become a wonderful resource if you ever visit the New England area.

In order to celebrate the most comprehensive update to Fresh New England in years, I'm giving away local New England treats everyday on Twitter. All you have to do is send out a positive tweet about @freshnewengland on any given day between now and Friday and you're entered to win that days goodie. New England chocolates, gift certificates, honey...I selected the items myself and I know you'll love them.

How am I celebrating the launch of my new portfolio? I'm giving away some incredible ingredients I bought for you on a recent trip to Montreal.

I'm giving away a Macaron Package that includes:

1000 g. of marzipan

1 kg. of Almond Powder

and

2.5 kg of Cacao Barry Milk Chocolate Couverture (that's right a 5.5 bar of fabulous chocolate).

How to Win

Entering to win is easy.

- Leave a comment on this post before midnight on Monday June 13, 2011.

- Make sure your comment links back to a site where you can be contacted. Otherwise include a Twitter or email address.

- One entry per person.

- The winner will be selected at random and contacted on Tuesday June 14, 2011 before noon (EST).

- Be sure to check your inbox, messages or comments. If no response is received by Wednesday June 15, 2011 at noon (EST), another winner will be selected.

- I will ship anywhere in the world.

Don't forget to Tweet about @freshnewengland this week too!

Thanks again and enjoy.

Bon appetit!

Pistachio and White Chocolate Cupcakes

2011-05-31T10:35:00.004-04:00

We went from electric blankets to an air conditioners in one day. That's how dramatic the temperature change has been here in New England. No complaints though. It's sunny, warm and beautiful outside and I love it.

We actually have a few days off this week and when we're not outside enjoying the sun, I've had a bit of time to tinker around in the kitchen.

Increasingly, I'm enjoying the process of developing and creating my own recipes. The process used to intimidate me but as I get more into it, I'm finding it's a good deal of fun to create my own signature desserts.

The process of making your own desserts is not too difficult once you realize that all recipes have a formula. For example, with most cakes and cookies you cream the butter, add the sugar, mix in the eggs, etc. Most recipes have a standard procedure and once you learn it, you can vary the ingredients. The possibilities endless.

Of course, there's a lot more trial and error when you're inventing your own recipes but it's worth it. Just look at these sensational Pistachio and White Chocolate Cupcakes. They're like no cupcake I've ever had. Light, fluffy, creamy. The taste is phenomenal. I'm too embarrassed to tell you how many of these we ate yesterday. They are that good.

This cupcake was inspired by my surroundings. Everything is so lush and green here, I wanted to make a cupcake that reflected the beauty of spring. Honestly, the scenery here is so awe inspiring here - it makes me want to take up painting. For now, I'll make cupcakes.

Several of you have written and asked we're I've been. I suppose that's a nice way of saying I've been a bit slow at putting up blog posts this month. Rest assured, there's a good reason and I'm hoping to share it with you soon. So stay tuned for the announcement.

In the meantime, pack up a few of these White Chocolate and Pistachio Cupcakes and head outside. The season is short and we have to savor every moment we can.

Pistachio and White Chocolate Cupcakes

Cupcake

135 g unsalted butter

12 g vegetable shortening

285 g granulated sugar

33 g coconut palm sugar

3 eggs

7 g vanilla

238 g cake flour

25 g pistachio flour (shelled pistachios finely ground in the food processor)

11 g baking powder

1 g salt

235 g whole milk

2 tbs. pistachios, shelled and coarsely ground

Preheat oven to 350 degrees (177 c).

Cream together butter, shortening and sugars until light and fluffy. Thoroughly beat in 3 eggs.

Sift together dry ingredients. Set aside. In a separate bowl, stir together milk and vanilla. Alternately stir in 1/3 of the milk and dry ingredients beginning with the milk. To finish, beat for 35 seconds.

Insert liners into muffin pan. Fill liner until 1/2-2/3 full.

Bake 20-24 minutes until inserted toothpick comes out clean. To prevent shrinkage, cool in the muffin pan before removing.

Note: These cupcakes are very delicate. Bake once tray at a time. To prevent collapse, do not open the oven door to check the cupcakes until at least 15 minutes have passed. Do not fill the muffin cups more than 2/3 full.

Frosting

115 g good quality white chocolate

70 g heavy cream

5 g corn syrup

145 g unsalted butter, softened

275 g powdered sugar

8 g pistachio extract

1 drop green food coloring

Chop chocolate and place in heat proof bowl. In small pan, mix cream, corn syrup and bring to boil. Pour over chocolate. Stir rapidly until smooth. If any clumps of chocolate remains you can heat the mixture in the microwave, stirring after 10 second intervals.

In bowl of stand mixer, beat the softened butter at medium speed until smooth. Add the confectioners’ sugar and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the chocolate mixture and beat until light and fluffy, about 2 minutes. Mix in the extract and food coloring. Let the mixture rest for 15 minutes. Pipe the frosting on the cupcakes and top with ground pistachios. Store the cupcakes in the refrigerator.

Bon appetit!

Homemade Fudge Town Cookies

2011-05-09T16:58:00.006-04:00

On occasion I’ve mentioned that I grew up eating too many pre-packaged supermarket desserts. As an adult I look back with a fair degree of mortification at my childhood dietary habits but let’s face it - nothing is too sweet, too sickening or too brightly colored for an 8 year old. Perhaps this at least partially explains my grown-up preoccupation with all things home-baked.

I must admit though, there is one supermarket cookie I’ve been craving for a bit too long - the Fudge Town cookie. The manufacturer, Burry, stopped making Fudge Town cookies years ago and I’ve missed them. For this reason, I decided to lock myself in the kitchen and not come out until I was able to reproduce the cookie and reproduce it I did. Humility aside, this cookie blows away the original. Think of it as a grown-up super fudge cookie. You are going to love them.

Of course, I couldn’t lock myself in the kitchen for too long without something to listen to and so I began listening to an audio book called Bright-Sided. It’s an interesting take on the wave of positive psychology that’s engulfed America. How can positive thinking be wrong, right?

We don’t often think of it this way but the selling of positive thinking is a profitable business in the United States. It’s become so pervasive and accepted that many of us don’t even question it when we’re told we should be grateful for and positive about some seriously ugly situations. Job loss? Illness? Trauma? Difficult home life? Be positive and it will get better. Don’t address or work to change the factors that caused the situation - you can overcome them.

Of course, it’s wonderful to feel positive and grateful. Who doesn’t like to be happy? But it’s not normal to feel that way all the time and frankly I’ve met a few people lately who almost seem to feel guilty about having any negative feelings at all. Sadly, a lot of people have something to gain by getting others to buy into this frequently dismissive approach to dealing with real issues and feelings.

Wow, all of that out of a couple of fudge cookies. Incredible. What’s you’re take on the subject? Positive? Negative? I myself prefer the full menu of emotions -accompanied by chocolate, of course.

Homemade Fudge Town Cookies

130 g unsalted butter, room temperature

145 g sugar

1 egg

6 g vanilla

60 g. melted chocolate, cooled

135 g flour

85 g cocoa

1 g salt

6 g baking soda

Preheat oven to 350 degrees (177 C)

Sift dry ingredients together. Set aside.

In bowl of stand mixer fitted with paddle attachment, cream the butter. Add sugar and mix until light and fluffy about 1 minute. Add egg and vanilla and mix. Scrape down sides of bowl. Add melted chocolate and mix until just blended in. Scrape down sides of bowl. Add dry ingredients. Mix on low just until blended and the mixture begins to come together as a dough. Chill 30 minutes. In the meantime, make the filling.

Filling

35 g milk chocolate, melted

30 ml cream (about 1/8 c)

2 g corn syrup

90 g butter

10 g vegetable shortening

115 g powdered sugar

45 g cocoa powder

6 g vanilla

Melt chocolate. Heat cream and corn syrup. Pour into chocolate and mix to blend.

Cream butter and vegetable shortening. Add powdered sugar and cocoa powder. Add 6 g vanilla and melted chocolate mixture. Beat. For sweeter filling and more powdered sugar. For less sweet filling add more cocoa powder. You want the filling to be thick and fudgy so that it doesn't smear around when you bite into the cookie. If you want it thicker, simply add more powdered sugar or cocoa powder.

Assembly

Roll out dough on a Silpat to desired thickness and cut out shapes with your choice of cookie cutter. Place cookies on Silpat-lined cookie sheets and bake for 8-10 minutes. Cool. Using knife, spread filling on one cookie, top with another cookie and press down gently until the filling reaches the edge.

Bon appetit!

Coconut Chocolate Chip Tea Cakes

2011-04-16T10:08:00.004-04:00

Today I put my Canadian Goose coat into storage. Don't get me wrong, I love the coat. It's warm and it's wonderful and it's necessary when the temperatures plummet. But thankfully temperatures are on the upswing, the windows are open and spring cleaning is underway.

I can't tell you how excited I am that spring has arrived here in New England. We've had a few days that we've actually been able to go outside without wearing coats. What a relief after our incredibly long, snowy winter. Now, signs of spring are everywhere.

Naturally, we've been getting out as much we can for as many celebratory activities as possible. So far we've been to an orchid sale, an antiques show, a wool festival and have taken countless walks in the park. Of course Monday is also the Boston Marathon and Patriot's Day here in New England. It typically represents the day when you know spring has finally taken hold. What are you doing to celebrate?

Of course, it's only natural that I'd want to bake something light and fluffy to mark the change of seasons. Since I'm a tea drinker, I decided to conjure up some coconut chocolate chip tea cakes. They are remarkably easy to make and I know you will absolutely love them. Happy spring everyone. Enjoy!

Coconut Chocolate Chip Cakes

125 g unsalted butter, softened

270 g sugar

2 eggs

1 tsp. vanilla

1 tsp. coconut extract (not required but good)

125 ml (4 oz) milk

185 g flour, sifted

2 tsp. baking powder

70 g shredded coconut

145 g good quality, bittersweet chocolate, finely chopped

powdered sugar, for dusting

Preheat oven to 350 degrees (180 c).

Butter and flour mini-bundt pans.

In bowl of stand mixer using a paddle attachment, beat butter for about 30 seconds. Add sugar and beat until pale, light and fluffy. Add eggs, one at a time and beat just until mixed in. Scape down the sides of the bowl. Add extracts (if you're not using coconut extract, double the amount of vanilla extract) and milk and mix until just blended. Add the flour and mix slightly. Add coconut and chocolate and mix until just blended.

Spoon batter into pan until each opening is half full. Bake 18-22 minutes or until inserted toothpick comes out clean.

Cool and sprinkle with sifted powdered sugar.

Bon appétit!

Decadent Chocolate Mousse Cake

2011-04-03T17:07:00.007-04:00

After snowing on Friday, the weather here in New England is finally turning around. Birds are chirping, leaves are budding and most of the snow has melted. It's beginning to warm up in the afternoon but evenings are still cold. It's definitely chocolate weather and this decadent chocolate mousse cake is the perfect complement to the seasonal transition.

Last night we snuggled up with hot tea and the chocolate cake and began watching Colin Firth in Pride & Prejudice. The film is several DVDs in length but so far it's excellent. I love the sets, the costumes, the dialogue and the scenery. It makes me wish I could visit the English countryside.

It's sort of funny but this morning I picked up the book, "The Making of Pride and Prejudice" which was included in boxed DVD set and began reading.

Don't get me wrong, I'm not complaining about being from the United States and I love living in New England, but every once in a while I read something about American behavior that makes me cringe. When the population of ones country exceeds 300 million, someone is bound to do something to make one cringe (and of course, it's publicized).

Instead of talking about it, I'll simply share what I read with you. Hopefully you will cringe too.

When the producers of Pride & Prejudice were working on the film, many Americans offered to invest. One potential backer called from New York. This is the conversation as described by producer Susan Birtwistle (in the Making of Pride & Prejudice (1995) p. 12.)

"We're very interested in putting 1 million pounds into Pride & Prejudice. Can you tell me who's written it?"

Assuming that, if they were prepared to invest so much money, they would have already read the book and just wanted to know who had adapted it, I said: "Andrew Davies," and then added as an afterthought: "from the novel."

"Novel? What novel?"

"Er...the novel. By Jane Austen."

"How are you spelling that?"

"A.U.S.T.E.N."

"Is she selling well?"

"Er...yes. Very well."

"How many copies has she sold?"

"You mean altogether?"

"Yeah. Since publication."

"Since...er...1813?"

There was a long pause. "You mean she's dead?" (Another pause.) "So she wouldn't be available for book signings?"

It's like the time I found out they had to change the name of the film "King George III" to "The Madness of King George" because the Americans they surveyed thought it was a sequel.

Cake anyone?

Decadent Chocolate Mousse Cake

I. Dark Chocolate Ganache

1 cup heavy cream

2 tsp. corn syrup

1 tb. butter

12 oz. bittersweet chocolate

1/2 cup of crushed chocolate cookies, your choice

Combine cream and corn syrup in a small saucepan and bring to boil.

Pour over chocolate and stir.

Let sit for 2 minutes. Add butter and stir.

Pour half of the ganache into a bowl and mix with the crushed cookies.

Pour the ganache/ cookie mixture into a bottomless rectangular mold on a silpat lined tray, spread out evenly and refrigerate until firm. Save the other half for the mousse recipe below.

II. Once recipe for pate a bombe found here.

III. Dark Chocolate Mousse (adapted from Cannelle et Vanille)

Remaining chocolate ganache, warm and melted.

3 oz. pate a bombe

2 sheets gelatin soaked in cold water

1 3/4 c cream whipped into stiff peaks

Rigorously stir 3 oz. of the bombe into the remaining melted ganache until thoroughly incorporated and set aside.

Use hands to gently squeeze the water out of the softened gelatin. Place in tiny dish and microwave for about 7 seconds until just melted.

Slowly add melted gelatin to the warm mousse/bombe mixture stirring very rigorously with each addition. Use a metal spoon. You need to do this so that the gelatin does not get stringy in the mousse mixture. When done give the mixture the once over with a whisk until perfectly smooth.

Add 1/2 cup of whipped cream to mousse/bombe/gelatin mixture and stir well. Return to whipped cream bowl and push the whipped cream off to the side leaving a space at the edge of the bowl. Pour the chocolate mixture into the space and gently fold the chocolate into the whipped cream until no streaks remain.

III. Milk Chocolate Mousse

The recipe is the same for the Dark Chocolate Ganache and Mousse. Simply substitute good quality milk chocolate.

IV. Chocolate glaze from Martha

V. Assemble the cake. On top of the now firm bittersweet ganache add a layer of milk chocolate mousse. Chill until set. Add a layer of dark chocolate mousse. Chill until set. Add a layer of milk chocolate mousse. Chill until set. Carefully remove the mold. Glaze with chocolate. Garnish with dark chocolate shavings and cut into rectangles.

Bon appetit!

Light and Luscious Raspberry Charlotte

2011-03-14T14:48:00.010-04:00

I was holding off on posting this out of respect for what’s been happening in Japan until a blog friend living in Japan tweeted that reading blogs gave her a brief distraction from the ongoing tragedy. I can only imagine the degree of daily fear with which people are living and if posting this provides even one moment of relief or one moment of respite for even one person, it’s definitely worth it. Here goes.

The other day I read that married couples regretted asking for most of the items they put on their wedding registries. They said that even years into marriage items like fine wine glasses, china and fancy serving plates were never used. In essence, they that said life was too either too hectic or too routine to break out the good stuff.

It got me to thinking about items in my own home that I’ve been saving for important occasions - the box of silverware carefully wrapped up and tucked away in the basement, the unpackaged duvet cover that sits in the back room waiting for a special guest and the Armani gown - the black Armani gown. I suppose that’s been waiting for long black gloves and a night at the Vienna Opera.

Ironically, we actually hoped to visit Vienna this June but then I cracked my back teeth (old fillings, don’t ask). That’s right - 3 root canals and their accompanying crowns at $3000 a piece and insurance covers none of it. So much for Vienna.

Life gets in the way, right?

I can’t help but wonder how many of us reserve things for special occasions because that’s what we’ve been taught to do, because we’re too busy, because life gets in the way or because we can’t be bothered.

I don't know about you but for me the events of the past few days have reinforced one key notion:

Every day we're alive is a special occasion.

As for me, I'll be breaking out the good silverware and setting a beautiful table simply because I can. And who knows, I may even light candles and put on that black dress.

What are we waiting for?

Frankly, I can't think of a more sensational dessert than the raspberry charlotte. It's stunning, it's elegant and it's delicious. You'll be happy you made it.

Raspberry Charlotte

Lady Fingers

6 eggs, separated

7 oz. sugar

1 tsp. vanilla extract

6 oz. flour, sifted

Powdered sugar, sifted

Preheat oven to 325 degrees F. (162 C)

Beat the egg whites until they begin to thicken. Add the sugar and beat until they hold a peak but flop over a bit at the top when the whisk is pulled away. Fold in the vanilla and egg yolks by hand. Gradually sprinkle flour into the mixture while simultaneously folding.

Pipe mixture onto a Silpat lined pastry sheet. You want them to be about the height of the mold you are using. You’ll also want to pipe some of the batter into a circle equal to the diameter of the bottom of your mold. Sprinkle with sifted powdered sugar. Allow the sugar to absorb. Sprinkle with powdered sugar again.

Bake 10-14 minutes, until they turn light beige in color.

The size of the ladyfingers will depend upon the size of the mold you are using.

II. Raspberry Puree

3 oz. raspberry puree

6 oz. sugar

Boil the raspberries with the sugar until sugar dissolves. Strain and allow to cool.

III. Pate a Bombe (see here for recipe)

IV. Raspberry Mousse (adapted from Cannelle et Vanille)

4 oz pate a bombe

3 sheets of gelatin

6 oz fresh raspberry puree

2 cup heavy cream, whipped with 2 tbs. sugar to a soft peak

Heat the raspberry puree until warm. Soften the gelatin in ice water and then gently melt it in the microwave (maybe 8 seconds). Mix the gelatin with the raspberry puree. Mix the raspberry gelatin mixture into the pate a bombe and whisk until it is well incorporated. Please note, all ingredients need to be about the same temperature or the gelatin will become stringy. Fold in the whipped cream.

V. Assembling the Charlotte

Place the mold on a sheet pan. Line the base with the round you made out of the lady finger batter. Line the sides of the mold with the lady fingers placed vertically. Fill the lined mold with raspberry mousse. Chill until firm. Top with raspberries and powdered sugar.

Bon Appetit!

Creamy Meyer Lemon, Bergamot Orange and Fresh Ricotta Tart

2011-02-25T12:00:00.005-05:00

There are times when people I don't know drive me crazy. Sounds a bit strange, doesn't it? You may be asking yourself, "how is this even possible?"

Let me give you a few examples:

This week, while walking on the beach with my husband, a man allowed his large unleashed dog, which was covered with mud, to jump on me and my new coat - with no apology. While at the gym yesterday, a mother yelled and screamed at her children across the crowded locker room rather than approaching them directly. Her children yelled and swore back at her. And last night, while having dinner, an entire restaurant couldn't help but overhear every detail of one man's personal issues simply because he was extremely loud while talking on his cell phone.

What is it? Is it an etiquette issue? A need for attention? Selfishness?

Today I visited the post office.

The line was long, there was only one window open and you could hear every detail of every conversation with the cashier. The tone was generally rude, grumpy and occasionally angry.

Then, a distinguished looking man with a fitted coat and gray hair approached the window. He started with a pleasant and genuine, "Good morning and how are you today?" There was a brief exchange. Some laughter was heard. He ended with, "It's been my genuine pleasure to speak with you. I hope you have a wonderful day."

The cashier who just minutes earlier looked tired and annoyed was now smiling and energetic.

On his way out, the man held the door for several people who were entering. He smiled at them.

The energy of the entire room palpably changed from negative to positive.

I had a day off so I wandered around thinking about these extremely different scenarios. I spent time the beach, stopped by a cafe and visited a country ski area. I came home and made a lemon creme tart.

I definitely don't judge people on whether or not they use the correct utensils at a formal affair but at some level I do think manners and etiquette matter. To me, manners matter not because I worry about what others think, but rather because having consideration for others makes the world a better place in which to live.

What are your thoughts?

By the way, this tart is delicious. I made it with Meyer lemons and a tiny bit of juice from a Bergamot Orange (it's beautiful and strong). Of course, you don't need to use a Bergamot orange. Any citrus will suffice, including additional Meyer lemon juice.

Creamy Meyer Lemon, Bergamot Orange and Fresh Ricotta Tart

Pate Brissee

215 g. all purpose flour

35 g. powdered sugar

110 g. cold butter, diced

6-8 tbs. cold water

Preheat oven to 375 degrees (190 c.)

In the bowl of a standing mixer, mix flour with powdered sugar and butter until the mixture resembles coarse meal. While mixing, gradually add water until the dough holds together. Do not over mix. Flatten the ball into a disc and chill at least 20 minutes.

Roll dough out to about 1/8" thick and line one 8" tart pan. Dock the dough with a fork. Line with foil, then pie weights. Bake at 375 degrees for 8-10 minutes. Remove and set on wire rack.

Filling

300 g fresh ricotta cheese

150 g sugar

2 eggs

10 g vanilla extract

2 Meyer lemon rinds, grated

25 g Myer lemon juice

5 g Bergamot orange juice

50 g sour cream

50 g heavy cream

50 g almond powder, sifted

2 drops yellow food coloring

a handful of sliced almonds

Powdered sugar for garnishing

Preheat over to 350 degrees (177 c)

In the bowl of a standing mixer, mix ricotta and sugar until well blended, about 3 minutes. Add the eggs one at a time, mixing and scraping down the bowl after each addition. Add the vanilla, lemon rind and citrus juices. Blend in the heavy cream and sour cream. Add the almond powder and mix. To give the tart some color, I mixed in a couple of drops of yellow food coloring.

Pour the filling into the tart shell. Sprinkle sliced almonds on top. Bake until the center of the tart is set, about 35-40 minutes.

Bon appetit!

Belgian Waffles with Strawberries, Honey and Fresh Whipped Cream

2011-02-09T10:19:00.015-05:00

I distinctly remember walking around Paris shortly after the dawn of the new millennium. I remember what I wore - all black with a red pocketbook. I remember being alone - I've always enjoyed my own company. And I remember being in awe of the incredible spectrum of twinkling lights as I stood beside one of the ancient wings of the Louvre looking out at the Place de la Concorde.

There it stood. A giant, round, shimmering ferris wheel spinning in the night sky. I don't know about you but I'm not an amusement park person. The mere thought riding on anything that spins brings up not so pleasant childhood memories of being sick behind the local town carnival. But there was something magical about this particular ride, chiefly that it would offer incredible views of Paris from the top.

I bought my ticket, crammed myself into one of the heavy metal cars alongside a welcoming French family and up we went. Oh the views. Oh my stomach. Round and round we went until the wheel came to a grinding halt. We collectively pushed away the metal bar and said our goodbyes.

Believing food would somehow restore my equilibrium, I made my way to the concession stand. I expected to see the usual pink cotton candy and greasy fried dough but that's not what was being offered up at this Parisian festival.

Instead, I was presented with a piping hot Belgian waffle. Did I want strawberries and fresh whipped cream? Did I want honey?

"You're kidding, right?" I thought. Street food I'd actually want to eat?

It was delicious.

Because Valentine's Day is among other things, a time of togetherness, I'd like to share this Belgian Waffle with you. I'd like you to enjoy a little taste of Paris too.

Most of all I'd like to thank you. I want you to know how much I appreciate your friendship and support. You never know how people will react when you start a blog and I'm very grateful for the opportunity to share my photography and recipes with you. I so look forward to your comments and your emails.

So, on this Valentine's Day, I wish for you the confidence to live your life as you choose, the courage to pursue your dreams, the magic of new beginnings and the taste of something good and sweet. Happy Valentine's Day to you.

Belgian Waffles with Strawberries, Honey and Fresh Whipped Cream

250 g flour

20 g sugar

pinch of salt

75 g butter, melted & cooled

400 ml (14 fluid oz) milk

3 g vanilla extract

3 eggs, separated

pinch of cream of tartar

5 g sugar

236 ml (8 oz) heavy cream

powdered sugar to taste

sliced strawberries

local honey

Preheat a Belgian Waffle iron.

Combine the following ingredients in the bowl of a stand mixture fitted with a paddle attachment: flour, 20 g sugar and salt. In a separate bowl blend the following ingredients with a fork: cooled melted butter, milk, vanilla and egg yolks.

Slowly add the liquid ingredients to the dry ingredients while mixing on low. Scrape down the sides of the bowl and beat on medium high for about 1 minute until the mixture is blended. Set aside.

Using a whisk attachment, whisk the egg whites with the cream of tartar. As the whites reach a soft peak add 5 g of sugar. Whisk until a moderately firm peak is reached (should still flop over at the very top when the whisk is pulled away.)

Fold the egg whites into the batter. Cook waffles according to your waffle makers instructions. In the meantime, whip the fresh cream with the powdered sugar to taste.

Serve the hot waffles immediately with sliced strawberries, local honey and fresh whipped cream. Enjoy!

Bon Appetit!

French Breakfast Puffs

2011-01-25T12:31:00.005-05:00

I don't think it's a stretch to say that I learned to bake in self-defense. I grew up surrounded by Ring Dings, Devil Dogs, Oreos and Chips Ahoy cookies - sickeningly sweet and processed. A layer of cheap industrial plastic was always between me and my dessert. By the time I was eight I couldn't take it anymore.

One Sunday morning, I woke up before dawn, tiptoed into the kitchen, cracked open an old cookbook and began to assemble ingredients. I pulled out the rotary beater and began mixing. I couldn't resist. I loved the way the flour fell into the bowl and the way the ingredients came together. I scooped the batter into the muffin cups, placed them in the oven and waited patiently.

The French Breakfast Puffs were perfect and smelled divine. I carefully rolled each Puff in butter, then cinnamon and sugar and poured myself a big glass of milk. I remember feeling thrilled over my success. I sat at the kitchen table triumphantly chomping on the muffin while perusing one of my favorite childhood books.

Because the muffins were so easy I felt justified in tackling pancakes and then cookies and then cakes. As you can see, things have only intensified since then.

Now, of course, I'm a huge advocate of teaching children how to bake. Not only is it fun but it teaches them precision, patience, experimentation and they can even learn about science.

Did you bake when you were a child? What was your first recipe? Do you let your kids bake now? If not, I definitely recommend this as a starter recipe. I've talked to many people who have said that French Breakfast Puffs was their first recipe too. It's extremely easy and pretty much guaranteed to be a success on the first try. (They're delicious for adults too). I hope you and the children who are part of your lives enjoy them.

French Breakfast Puffs

204 g flour (1 1/2 c)

95 g sugar (1/2 c)

1 1/2 tsp baking powder

1/4 tsp ground nutmeg

1/8 tsp salt

1/2 tsp vanilla

1 egg

121 g milk (1/2 c)

76 g melted butter (1/3 c)

51 g sugar (1/4 c)

1/2 tsp cinnamon

76 g melted unsalted butter (1/3 c)

Preheat oven to 350 degrees.

Combine flour, 95 g sugar, baking powder, nutmeg and salt in a bowl. In a separate bowl combine vanilla, egg, milk and melted butter. Add egg mixture to flour mixture and mix just until blended.

Lightly grease muffin cups or line with muffin papers. Fill 2/3 full with batter. Bake 20-25 minutes.

In the meantime, melt butter. In a separate bowl combine sugar and cinnamon.

Allow muffins to cool for at least 10 minutes. Roll muffin tops in butter, then sugar.

Bon appetit!

Honey-Vanilla Frozen Yogurt with Homemade Granola and Dried Fruits

2011-01-12T15:04:00.005-05:00

Snow. Glorious snow! At last count, we were up to 16 inches with more to come. We can't open our back door because the snow is too high. Even the streets have yet to be plowed. Needless to say, it's a great day to be inside making dessert. I decided to opt for something sweet and crunchy: Honey-Vanilla Frozen Yogurt with Homemade Granola and Dried Fruits.

The recipe is remarkable easy to make and the flavor is incredible. I tend to make more granola than necessary so I can pour what's leftover into a jar and eat it for breakfast. If you want to be decadent you can even toss in a bit of chopped dark chocolate.

It's definitely a good day for kicking around in Ugg boots, watching the snow fall outside the window and gobbling up a bowl of this sensational treat. So, tell me friends...how's the weather where you are?

Honey-Vanilla Frozen Yogurt with Homemade Granola and Dried Fruits

Honey-Vanilla Frozen Yogurt

400 g thick vanilla yogurt (either use Greek yogurt or line a sieve with paper towel and allow regular yogurt to drain over a bowl for 30 minutes)

140 g good quality honey

55 g heavy cream

350 g light cream

20 g vanilla extract

Mix ingredients. Pour into ice cream machine and process as directed.

Homemade Granola with Dried Fruits

455 g oatmeal (I always use Silver Palette brand because it holds up well for granola)

30 g corn oil

100 g honey

40 g coconut

100 g sliced or slivered almonds

100 g dried cherries

50 g dried cranberries

10 g vanilla extract

Preheat oven to 400 degrees. Line large baking sheet with a Silpat.

Place oatmeal in a large mixing bowl and toss with corn oil. Mix in honey, then coconut, then almonds. Spread out onto cookie sheet and bake for about 15-20 minutes or until golden brown. Flip half way through baking to ensure it cooks evenly. Once golden brown, remove from oven and immediately return the mixture to the mixing bowl.

Toss mixture with 1 tbs vanilla and mix in the dried fruit. Allow to cool completely before eating.

Directions: Scoop frozen yogurt into a bowl, top with granola, and enjoy.

Bon appetit!

Hazelnut Tarts with Chocolate and Orange and a New Year

2010-12-30T18:06:00.004-05:00

How quickly time flies. It's almost 2011 and it seems everyone is scrambling to recap the year, make resolutions and create measurable goals and objectives to chart their progress and make their lives more meaningful. It's all good but I've decided not to do it this year.

Why? You know how it goes. For the next two months there will be a waiting list for the treadmills at the gym. People will show up looking half-crazed, wrapped in ipods, and flip through fashion magazines while speed walking, hoping to achieve a “reality” that only exists in the digital darkroom. Come February, the gym will be empty except for me and the elderly woman who lives down the road. Sound familiar?

I think the bigger question is how do we find meaning in our lives? You know what the culture tells us: granite countertops, the latest clothes, shoes, vacations... (a.k.a. debt)

Last week I had lunch with friends - a lovely couple who by every societal standard have it all. Night after night they returned to their comfortable home and asked each other the big questions: “is this it? Is this what gives life meaning?” Finally, they came up with an answer.

Long story short, they board a plane tomorrow with nothing but 2 backpacks and head to Africa where they’ve committed to spending the next five years to working for humanitarian organizations. They are giving up all of their worldly possessions to help others. This is how they decided to bring meaning to their lives.

But what if we don't want to go into debt and we're not up for Africa? What's the best way to find meaning in our lives? I’ve been through many iterations of this question, especially when I was sick and in pain. My conclusion?

Here's what brings meaning into my life:

The way my husband’s eyes crinkle up in the corners when he laughs.

The feel of sand between my toes.

The sound of chocolate chips being poured into cookie dough.

Watching blue hydrangeas grow in the garden.

Pulling on squishy socks.

Listening to music that’s hopelessly out of date.

How my arm hurts if I spend too much time on the computer.

The smell of vanilla beans.

Writing this blog post for you.

The wonderful way my head feels when it hits the pillow after an exhausting day.

Being exhausted.

Tasting the first peach of summer...

Just a few examples, but for me, these simple moments give my life meaning. For me, meaning comes from simple acts of living that are easy to miss if we’re not paying attention.

That's it. So maybe my goal this year is to pay better attention. No iTunes App required.

How about you? What gives your life meaning?

Hazelnut Tart with Chocolate and Orange

(Warning: This dessert is out of this world.)

Pate Brissee

250 g. all purpose flour

25 g. powdered sugar

110 g. cold butter, diced

6-8 tbs. cold water

apricot, peach or orange jam

In the bowl of a standing mixer, mix flour with powdered sugar and butter until the mixture resembles coarse meal. While mixing, gradually add water until the dough holds together. Flatten the ball into a disc and chill at least 20 minutes.

Roll dough out to about 1/8" thick and line tart pans. I had enough dough for one 8" tart and 6 min-tarts. You can divide up the dough how ever you'd like. Spread a thin layer of jam on the bottom of each tart pan. Chill for another 20 min.

Filling: (adapted from Chef Bo Friberg)

170 g skinned hazelnuts

70 g candied orange peel

170 g sugar (divided into 2 bowls, 85 g each)

170 g. unsalted butter, room temperature

78 g whole eggs (1 1/2 eggs)

2 egg yolks

20 g bittersweet chocolate shaved

1 tsp vanilla extract

powdered sugar for decoration

In a food processor, grind the hazelnuts, orange peel and 85 g of sugar finely, until almost but not quite a paste.

In a stand mixer, cream butter and remaining 85 g of sugar. Gradually and gently mix in eggs, yolks, chocolate and vanilla. Do not over mix or your tarts will fall while baking.

Add filling to tart pans and spread out using an offset spatula. Bake full size tart at 350 for 35-45 minutes or until the top is golden brown. Mini-tarts will take less time, between 25-30 min. depending upon your oven. Keep an eye on them.

Remove from oven. Cool. decorate with sifted powdered sugar.

Chocolate Ganache

168 g bittersweet chocolate, chopped

77 g heavy cream

20 g butter, softened

Place chopped chocolate in a bowl. Boil the heavy cream and pour the boiling cream over the chocolate. Allow to sit for 2 or 3 minutes. Stir. Stir in the butter. Pour into a squeeze bottle and decorate the cooled tarts to your liking.

Have a healthy, peaceful and meaningful 2011 everyone!

Bon Appetit