A Slightly Sweet Summer Shortcake


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When I saw table after table stacked high with gorgeous strawberries at our farmer’s market I figured out it must be the season here in New England.  Berries so deep red they were almost purple sparkled from every table and the perfume…well!  The sun was shining, there was a soft breeze and everyone was outside on the square.  For someone who likes to bang around the kitchen it was quite a heady combination.  We don’t get this at home in Florida.  Nope.  Organic or conventional our berries are without flavor and dry.  Pretty much suffice it to say when I saw these I was happier than a dead pig in sunshine.


And there aren’t all that many farmer’s markets or stands because it’s so darned hot.  So I bought as much as Jimmy could carry back to the apartment and set about to baking a shortcake with the ingredients we had on hand.


I didn’t have any eggs, buttermilk, butter or baking soda.  But I DID have baking powder, whipping cream, vanilla extract, a little sugar and all-purpose flour.  I found a recipe by Mary Nolan and based this one on her’s.  I’m fully aware my recipe lacks butter but whipping cream has a good amount of fat so if prepared correctly this shortcake will not let you down.  I also made it again when I did have the baking soda and I have to admit, it WAS better.  I found the cake and fruit together to be so sweet and perfect that more cream on top just wasn’t needed.  The key, and I cannot stress this enough, is NOT TO OVERWORK THE DOUGH.  I mean it.  After assembling the cake you should have some crumbles and dry spots.  It’s okay.  If you attempt to bake a smooth, perfect shortcake you’re guaranteed to end up with a tough, hockey-puck fail.  Just sayin’.  Also, if you’re looking for a sweet cake-like product this ain’t it.  This is a heavy, dense shortcake but it is rich, has a tender crumb and is the perfect foil for the sweetest of summer’s strawberries.  Ditch that grocery store, nasty, yellow, cake cup thing and make your own shortcake.


While your shortcake bakes and cools hull and slice your strawberries.  Or if you’re using fresh peaches slice them as well.   Scatter a generous tablespoon of sugar over the fruit, stir it a bit so all the fruit is covered with the sugar and let it sit to release the fruit juices.  Drizzle the sliced shortbread halves with that exquisite syrup.  You’ll be sitting as pretty as those summer berries!

And then we walk home.:)

And then we walk home.:)

Slightly Sweet Summer Shortcake

yield: 8 servings

Preheat oven to 400°, if your pan is dark metal preheat to 375°

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipping cream, all I had on hand was heavy cream and it turned out  fine
  1. Mix dry ingredients well.
  2. Combine vanilla extract with cream, pour cream into flour mixture and mix to BARELY COMBINE.
  3. Cover baking dish with non-stick spray.  All I had on hand was a 1 1/2 quart ceramic, oval casserole dish.  I think an 8X8 2-quart pan would be fine.
  4. Gently pat dough into baking dish and bake for 20-25 minutes or until edges pull away and turn golden.
  5. Cool in dish on cooling rack.
  6. Slice into wedges or squares.  Cut each serving in half horizontally to stuff with macerated fruit.
  7. Cover bottom half of shortcake with fruit and a little of the juice. Cover with other half of shortcake and serve.



Lemon Lavender Biscotti dipped in White Chocolate


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How many times is a kindness extended to you and a grateful “thank you!” just isn’t quite enough?  I don’t know about you but it happens to me quite often.  From your manicurist who graciously fits you in for that emergency mani when she CLEARLY doesn’t have the time to the seamstress at your dry cleaner who will have your LBD back to you altered and pressed in time for the funeral your weight gain didn’t take into consideration.  These acts of generosity are evident time and again in my day-to-day life and in the lives of my loved ones.  My 93-year-old father has a whole support group who work at Publix and make the quality of his life much better from engaging him in conversation to helping him choose the most nutritious almond milk.  Kesha and David can’t replace my mother but their attentions make him feel valued and respected.  I can certainly tip the skycap who didn’t charge me when my suitcase was four pounds over last week but I don’t have the money to do that for someone I deal with on a weekly basis.  That’s when I put together a pretty bag of goodies.  Here in Boston a certain dental office bent over backwards to take care of us during a little “cosmetic” emergency.  I wanted to say thank you not only to the dentist who saved the day BUT ALSO TO HIS STAFF who got us in ASAP and treated us with the utmost warmth and concern.  I thought most definitely wine for the kind doctor and how about a sweet treat for the wonderful ladies at the front desk?  Our apartment is fabulous but I am really limited as to cooking and baking tools.  I brought my knives and sharpener from home and picked up a few essentials on Newbury Street…bowls, spatulas etc.  I always set aside an empty wine bottle in the kitchen in the event I need a rolling-pin.  But I don’t have a food processor or hand mixer.  I decided on biscotti since I don’t need any special equipment, they’re easy to prepare and travel well.  Dunk them in coffee or vin santo.  Grab one for breakfast or a snack on the fly.  This recipe produces a firm biscotti but not one that will break a tooth.  They seem a bit soft when taken out of the oven for the final cooling but will harden sufficiently by the time they’re completely cool.  Enjoy them and thank you!


Lemon Lavender Biscotti dipped in White Chocolate

yield:  approx. 20

  • 2 lemons, zest both and juice
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon dried EDIBLE lavender flowers, rough chop optional
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 8 ounces white chocolate
  1. In a large bowl combine lemon zest and juice, sugar, butter, lemon and vanilla extracts and eggs.  Mix until all ingredients are well combined.
  2. In a separate bowl mix flour, lavender, baking powder and salt.
  3. Add flour mixture to lemon-egg mixture and mix until all ingredients are combined.
  4. Cover with plastic wrap and chill in refrigerator for 30 minutes.
  5. Preheat oven to 350° and line a baking sheet with parchment paper.
  6. Cut dough into equal halves and spray a little non-stick pan spray on hands to keep dough from sticking.
  7. Form dough into rectangular logs measuring roughly 11 X 4 X 1.  Smooth tops and sides.
  8. Bake 25 minutes and cool on racks for 10-15 minutes.
  9. With a bread knife or serrated knife cut logs on the diagonal about 1 1/2″ thick.
  10. Reduce heat to 325°, place cookies cut side up back on parchment lined baking sheets and bake 5 minutes.
  11. Turn over cookies baking the other cut side 5 more minutes.
  12. Cool on wire racks.  Cookies will seem soft when just out of oven but will firm up as they cool.
  13. Melt white chocolate over double boiler.  When chocolate has melted completely drizzle over cookies or dip in one end of each cookie.  Or dip one cut side.  Place on parchment paper to set.  If white chocolate cools and thickens while working with it place back in double boiler and stir until warm and easy to work with.




Spicy, Fresh Salmon Burgers


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Here in Boston it seems that spring has sprung.  Everybody’s out walking, with dogs or pushing baby strollers.  Young girls are out sporting tank tops, sandals and legs so lily-white that I have to remind myself that staring is impolite.  I find myself quickening my pace as I walk to see if the girl in front of me is wearing white hose.  I catch myself thinking, “Can there possibly be any blood in those limbs?”.  And go back to my original thought, “That’s not very nice, Alicia.” to which the other side of my brain responds, “Well, I’M not very nice”.  Flowers have bloomed everywhere; the Public Garden and the Common are a riot of color with purple globes of allium, banks of roses and borders of pansies.


Toddlers run every which way on soft beds of grass as the sunlight bounces brilliantly off the emerald-green leaves of massive elm trees.  This is the weather that begs for clean food, light food, tasty, healthful food.


I started craving fresh salmon burgers for dinner a few days ago and set about to fulfill that desire.  Here in Boston at the beginning of summer finds me without a fully equipped kitchen.  At home I would pulse fresh salmon through the food processor a few times and not give it a second thought.  Luckily for me salmon is soft and delicate and with the aid of two dinner forks I easily scraped the fish off of the skin leaving a lovely coral mound with the same texture as that of ground beef.  In fact, I much preferred the fish I flaked by hand as it’s just too easy to over-process it in the food processor.  I added panko crumbs to lighten the dish; I didn’t want a heavy, dense burger plus I knew that addition would help the burgers keep their shape.  I mixed the bread crumbs with all the herbs and seasonings so I could taste it and check for seasoning adjustments before adding the salmon.  That done I shaped four large patties, covered them with plastic wrap and set them in the refrigerator to chill for a few hours.  That, too, would help them retain their shape while cooking.


After a workout on Commonwealth Mall and catching up with all my SoFlo peeps it was time to prepare dinner.  I put together a quick Asian style slaw to serve with the open face burgers so we wouldn’t miss the buns.  Totally fooled my stomach!  And they came out great.  I’ve since discovered salmon burgers freeze extremely well so keep that in mind when salmon goes on sale.  Make some for dinner and throw a few in the freezer for the nights you come home too tired to cook.  Life is good.

Spicy, Fresh Salmon Burgers

yield: four large burgers

  • 1 1/4 pounds salmon filet, SKIN ON!
  • 3/4 cup panko bread crumbs
  • 3-4 thinly sliced scallions, all of the white and 3/4 of the green
  • 2 tablespoons freshly grated ginger root
  • 2 cloves fresh garlic, finely grated
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons sesame oil


  1. Combine all ingredients except salmon in a medium-sized bowl and mix well to combine all flavors.  Taste for adjustments and set aside.
  2. Place salmon filet skin side down on a non-skid surface such as a wooden cutting board.
  3. Use a dinner fork in one hand to hold fish in place and holding a dinner fork in your other hand gently scrape fish off skin working from one end to the other.
  4. Without overworking fish, combine salmon with panko mixture until all ingredients are evenly combined.
  5. Gently form into four patties, cover with plastic wrap and place in refrigerator to chill for at least one hour.
  6. Heat a non-stick pan over medium high heat.  Cook salmon burgers for three to four minutes per side for medium rare.
  7. Serve immediately open face or on toasted buns.  If you go with the buns, drop a little heat or sesame oil into some mayonnaise and slather that!


North Meets South in a Mango Blueberry Cobbler


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I’ll be heading north for Boston soon.  Jimmy will be teaching and I’m going to try and get my writing going.  I don’t know when I’ll be posting on the blog so I thought today’s post should reflect this girl’s upcoming adventure.  I haven’t even thought about what I’m taking.  It’s such a challenge for me to pack appropriately.  I always take way too much and usually the wrong things.  Having spent last fall in Boston I’m hoping I learned my lesson do a better job of it.  This time I won’t need six pairs of boots not including my gorgeous booties with the stacked heels.  Nor will I need my darling purple coat. Or my 400 pound Burberry raincoat with the wool liner THAT I NEVER WORE.  No.  I’m going casual this time.  Well accessorized but casual.  Everything will match and blend.  Just like this recipe.  Jimmy came home the other  evening with an enormous bag filled with beautiful, smooth mangoes.  I promised him I would use them, in fact I promised I would make him chutney but it doesn’t look like that’s gonna happen!  As the days passed by I realized I had to hurry and do something with  them while they were still ripe and perfect.  There are two schools of thought for mangoes, those who love them and those who hate them.  Not much in between.  But in this house we LOVE them.  It’s not often that you see them baked in a dish.  So today I decided to create a dish with a Northern ingredient, blueberries, and a Southern ingredient, mangoes.  A satisfying, rich cobbler to be served alone or with ice cream or whipped cream.  Another quick and easy dessert, this cobbler is a hit with the topping I’ve included or your favorite.  This dish is a real flavor blast, the topping is faintly salty with a lingering sweetness.  And the warm, runny fruit…ohmygoodness! Easily you could add a tablespoon or two of rum if the spirit moves you.   Mangoes have an exotic, peachy, perfumy taste that really comes out when cooked.  I added a bit of ground cardamom to give it that little “roll your eyes” goodness.  It doesn’t bake long so your house won’t heat up either.  I hope y’all try this and like it as much as we do.  And I promise to keep y’all posted on the Boston gig!


Ripe Mango and Blueberry Cobbler

yield: serves 6-8

Preheat oven to 400°


  • 4 cups thickly sliced ripe mangoes
  • 1 cup sugar
  • zest of 1 lemon
  • 2 tablespoons cornstarch
  • 1 1/2 cups cold water
  • 1 teaspoon ground cardamom
  • 1 lemon juiced
  • 1 cup washed, dried and stemmed blueberries
  • 1/2 stick (4 tablespoons) cold butter


  • 2 1/3 cups biscuit mix
  • 3 tablespoons sugar
  • 1/3 cup cream or whole milk
  1. In a large pot combine mangoes, lemon zest and cup of sugar.  Allow to macerate for 20 minutes or so until you see juices that have come out of the mangoes.  You want some syrup.
  2. Whisk the cornstarch in the cold water until dissolved. Mix in the cardamom.
  3. Over medium high heat bring the mango mixture up to a boil and add cornstarch mixture.
  4. Stir continuously for several minutes until you see the mixture thicken.
  5. Pour mixture into a greased 2-quart baking dish.
  6. Scatter blueberries evenly over the mangoes and dot with butter.
  7. Mix all the topping ingredients to form a soft dough.  With your hands knead it 10-12 times.
  8. Pinch off pieces of dough to cover entire surface of cobbler.
  9. Bake for 30 minutes or until the top is golden and the fruit is bubbly.
  10. Serve with ice cream or whipped cream.
Note the chewed up mango pits.  That's the baker's treat.  Lean over the sink and eat the fruit left on the pits.  Be careful.  Mango stains!

Note the chewed up mango pits. That’s the baker’s treat. Lean over the sink and eat the fruit left on the pits. Be careful. Mango stains!





Bread Pudding with a Warm, Boozy Hard Sauce


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I am a bread and butter girl through and through.  I’ve mentioned many a time how hungry my brother and sisters were growing up.  There was nothing to eat..well, nothing that we wanted except things like sour, little apples and equally sour oranges.  Taking control of my situation I made countless sandwiches for myself consisting of “brown bread”, meaning whole grain….no white in our house, cold margarine which tore the bread and thick, crisp wedges of iceberg lettuce.  Romaine was unheard of in those dark days.  I scarfed down those sandwiches like there was no tomorrow.  Recently I asked Cynthia what she did.  She couldn’t remember.  Hunger will do that to you.  Tommy crawled out of bed in the middle of the night and stuffed whole pieces of bread in his mouth to stave off hunger pangs and Pamela…well, Pamela simply accepted the state of household affairs and went to any number of friends houses and ate absolutely everything that was EVER offered to her.  In junior high and high school I spent many a night at my friends’ Dana and Ann’s house and it never ceased to amaze me how much food they had and the variety.  The variety!  Ann’s parents were South Carolinians and, as Mama did, set a rather formal table every night.  White linen and lit candles were everyday details.  They always had exotic condiments like real butter and never an evening went by without homemade gravy in a gravy boat.  Vegetables were cooked down until soft and unthreatening, laden with ham and fat and swimming in a salty pool of broth or pot likker.  Good luck at my house.  Mama was never that interested in food so, I don’t know, maybe she forgot that we might hungry.  Maybe she forgot that children need food to grow.  Don’t get me wrong.  They didn’t starve us.  But since Mama didn’t know HOW to cook and didn’t particularly care to learn, we ended up with just about the same dinner every night.  Ground sirloin patties the size of a 50¢ piece, gray all the way through, an iceberg lettuce leaf with a few slices of grocery store tomatoes and a scant serving of white, boiled rice.  And that was when she didn’t burn anything.  That’s just the way dinner was.  We didn’t rock the boat and protest.  That’s the way it was in our house.  And you were expected to contribute to a lively conversation at the table.  Manners were paramount.  When we were called to the table faces had been washed, hair had been brushed and you’d better have shoes on.  Candlesticks were always polished, linen placemats in front of each seat.  And pretty much always fresh flowers.  Just no food!  Or very little anyway.  So we girls spent weekend nights at friend’s houses and tried to watch our manners while filling the bottomless holes in our tummies.   Back at the house I inhaled peanut butter sandwiches, we didn’t have jelly, and a plethora of margarine and lettuce sandwiches.  But at Dana’s house I could count on a warm, gooey grilled cheese sandwich, something my mother had never even heard of.  In her defense, Mama came from a culture that did not include sandwiches.  In her day lunch was a formal, proper meal at the table prepared by invisible hands in the kitchen.  What did she know of chicken salad or cream cheese and olive sandwiches?  Nothing. Nada.  So today I’m still a bread and butter girl.  Or bread and pate.  Bread and a bloody rare hamburger.  And Bread Pudding!  Bread pudding that melts in your mouth.  Cold or warm.  With or without hard sauce.  With or without whipped cream.  For breakfast with cafe con leche.  For lunch with a slice of extra sharp cheddar.  Off a plate or out of the baking dish.  Just give it to me.  I’m starving!  And this is a supreme bread pudding…a glorious bread pudding.  The hard sauce is over the top.  One could easily sneak spoonfuls of the stuff on the sly and claim there was never any made when the sauce pan comes up empty.  Hell.  Throw your head back and shoot it.  Just drink it all.  It’s that good.


I find bread pudding simply grand.  You can’t go wrong with it.  You can’t.  This recipe serves 10-12 people and, really, the big buy part would be the eggs and cream.  It’s quite the luxurious bang you get out of your buck.  The ultimate bread pudding is made with bread that has a good crust with a soft, light interior.  One day old French bread or brioche is perfect.  For this particular pudding

I used a sweet brioche-like bread, King’s Hawaiian Round Loaf, which worked perfectly.  You don’t want to use any bread that’s too heavy or dense nor would you want seeds but other than that you can mix and match your loaves.  A stale, half loaf of soft whole wheat with five or six left-over dinner rolls would be fine.  You know what to do.  I used blueberries, pears and pomegranate seeds for this pudding but feel free to use the fruits of your choice.  The pomegranate seeds added a welcome tartness but not everyone will appreciate their crisp, chewiness.  Throw in raspberries if you like.  Or white chocolate shards.  Candied pecans would be positively sublime as would naked, toasted, chopped pecans.  The combinations are limitless.  But the basic tenets of bread, eggs, cream, cinnamon and nutmeg are a heady mix when combined and slid into a hot oven.  The perfume of a baking bread pudding will make you feel as though you’ve done your family a good turn.  I got hugs and kisses from my boy James and I’m pretty sure they’ll be lining up in your house to give you thanks, too!


Bread Pudding

yield: serves 10-12

  • 1 1/2 cups sugar
  • 1 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 11 eggs, well beaten
  • 2 1/2 cups heavy cream
  • 1/2 cup pomegranate seeds, often found in the produce section at your grocery store
  • 1/2 pint blueberries, cleaned and stemmed
  • 1 15-ounce can pear halves, rinsed and drained, finely chopped
  • 1 tablespoon vanilla extract
  • 12 cups (approximately 1 pound) brioche or French bread, one day old, cut into 1″ to 1 1/2″ cubes
  1. Butter 3-quart baking dish.
  2. Place bread cubes in a large mixing bowl and set aside.
  3. In a small bowl combine sugar, nutmeg, cinnamon and salt.  Mix well.
  4. In another bowl combine eggs and cream.  Add sugar mixture from small bowl and mix well.
  5. Add fruit and vanilla extract to egg mixture, stir well to distribute evenly and pour over bread cubes.
  6. Using a large mixing spoon, gently mix and turn over the bread to make certain all surfaces of the cubes are covered with the egg mixture.  Use the back of the spoon to softly push down the pieces of bread.
  7. Pour into the baking dish.
  8. Cover the surface of the bread pudding with plastic wrap and weight down pudding with a small plate or two.
  9. Set aside for at least one hour or up to no more than overnight for the bread to soak up all the custard.
  10. Preheat oven to 325°F.  Remove plastic wrap from pudding and cover with tin foil.
  11. Place baking dish in a roasting pan or larger baking pan that will allow a water bath half way up the sides of the bread pudding dish.  For the water bath, pour hot or boiling water into the larger baking pan until the water reaches half way up the bread pudding taking care not to splash.
  12. Place the roasting pan with pudding into the oven and bake for 1 1/2 hours.
  13. Remove foil and raise the oven temperature to 350°F.  Continue baking for 45 minutes.
  14. Test the bread pudding to check if it is done keeping in mind the pudding should be a bit firm but moist.  The custard should not be runny.
  15. Remove from oven and EVER SO CAREFULLY remove pudding dish from larger pan and place pudding on a heatproof surface to cool.  Cover loosely with tin foil.


Boozy Hard Sauce

yield: not quite 2 cups

  • 8 tablespoons, (1 stick), butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons fine rum, bourbon or brandy of your choice.  Taste and add more if you wish.
  1. In the top bowl of a double boiler whisk butter and sugar until well incorporated.
  2. Add both eggs, whisk well and place bowl on double boiler over med high heat.
  3. Continue whisking until you see mixture thickening, about 10-15 minutes.  Mixture will continue to thicken as it cools.
  4. Take off heat, and still whisking, add rum and vanilla.
  5. Serve on dessert plates or any pretty bowl or glass.  Trickle hard sauce over each portion when serving.

Sweet Poached Blood Oranges over Greek Yoghurt Cake


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IMG_8922 Blood oranges.  Succulent, fleshy and juicy blood oranges are such an indulgence that when I saw them I knew in my heart of hearts I had to take them home.  I was at the market Dad and I go to every Saturday morning when I saw them on display front and center.  Although we’re in Florida, blood oranges are not easily found.  Grocery stores never carry them and even farmer’s markets are not wont to make them readily available.  So when I stumbled upon them I doubled bagged and loaded up.  I would figure out what I wanted to do with them later.  Back at the house I let my wander on the different dishes I’d had that included citrus.  Topping the list were two; sweet, poached blood oranges over a Greek cake with yoghurt and homemade rice pudding with nuggets of the fruit in a glossy syrup of blood orange juice.  First I went for the cake.  I have a basic cake recipe that I use often from Susanna Hoffman’s cookbook “The Olive and Caper” which is perfect for showcasing citrus.  It is a simple, dense and satisfying cake which can easily be served by itself in wedges, eaten out of hand and always delights those who share it.  Or it can be topped with fruits, syrup or icing.  Either way it’s a great workhorse in your stable of desserts.  It is one of those cakes which is better the following day.  Later I decided to also candy some smaller pieces of oranges in lots of glistening syrup, make some individual Greek rice puddings and share them with my Greek school classmates.  Next week is our last class of the year and we always bring treats to celebrate the upcoming summer break.  So let’s get to it! IMG_8951 Candied Oranges in Syrup yield: 2-3 cups depending on size of fruit

  • 2 blood or navel oranges, cut into 1/8″ slices, discard end pieces
  • 1 lemon, cut into 1/8″ slices, discard end pieces
  • 1 cinnamon stick
  • 1 1/2 cup sugar
  • 1 cup cool water


  1. Over medium heat put sugar and water in a medium pot.  Stir until the sugar just dissolves then do NOT stir again or the syrup will form crystals and not turn out right.
  2. Gently slide in orange and lemon slices and softly press down so the fruit is completely covered by the syrup.  If the fruit keeps floating back to the top place a small, heat-proof plate on top as a weight.
  3. Simmer softly for 20 minutes of until the edges of the fruit are becoming translucent.
  4. With a slotted spoon remove fruit and place on a tray lined with parchment paper to cool.  Discard cinnamon stick and set syrup aside to use later.
  5. Line 10″ cake pan with parchment paper making certain to line the entire pan including sides.  Very important so the cake comes out of the pan clean.
  6. Arrange the fruit slices on the parchment paper in the pan slightly overlapping until the entire bottom of the pan is covered.  Remember, this is going to be the top of your cake so make it as pretty as you like.
  7. Set aside until cake batter is ready.

Yoghurt Cake yield: 12-16 servings

  • 8 tablespoons butter (1 stick), room temperature
  • 3/4 cup sugar
  • 4 large eggs, separated
  • 1 cup plain Greek yoghurt
  • 1 tablespoon lemon zest
  • 1 3/4 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt


  1. Preheat oven of 350°F.
  2. Combine the butter and sugar in a large bowl and beat with an electric mixer until creamy.
  3. Beat in the egg yolks all at once, then the yoghurt and zest.
  4. In another bowl, mix the flour, baking powder and salt together, then sift them into the bowl with yoghurt mixture.  Beat to mix well.
  5. In a separate bowl, beat the egg whites until stiff peaks form.
  6. Whisk half the whites into the batter mixture, then gently fold in the remaining whites.
  7. Pour the batter into the prepared cake pan and bake until a tester inserted into the center of the cake comes out clean and the edges of the cake are pulling away from the edges of the pan, about 45 minutes.  Transfer the pan to a wire rack to cool.
  8. When the cake is cool, place your serving platter over the cake, invert and unmold it.  Gently peel off parchment paper.
  9. Brush or spoon fruit syrup over orange slices.  If you wish, reserve a bit of syrup to drizzle over individual slices or whipped cream when serving.
  10. Set aside for at least one hour before serving.
  11. The cake will keep for several days, covered and stored at room temperature.

Mother’s Day…celebrate with a pretty Lilly cocktail


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There are several thing we moms enjoy receiving on Mother’s Day.  Massages, facials, manis and pedis are consistent winners.  Jewelry is ALWAYS exciting especially when handmade out of macaroni and string.  I have a necklace I treasure made of string and beer can tabs.  A summer bag or cute, strappy sandals are always appreciated.  I think what we all want is the perfect day…you know…the one where everyone is home and getting along.  Dad is happy and sweet to everyone and the kids are cheerful and act as though they’re thrilled to spend the day with Mom and not with their friends at the beach.  It’s the day when moms want to feel a little like a girl again.  Yes, we LOVE, L.O.V.E., opening homemade cards from our children and seeing how excited they get when preparing us breakfast in bed.  But part of the day is the girly thing and that’s where the husbands come into play.  I realize I’m not my husband’s mother; he is quick to point that out as we get closer to Mother’s Day.  But if Mom is running behind the children getting them ready for church, brunch and the beach she’s not relaxed.  Mama doesn’t want to man the grill or mix the cocktails.  Nor does she want to think about what she’ll pack for lunches the following week while standing in line at the grocery store Sunday night.  No.  What she’d really like is to be pampered a bit and not have to lift a finger.  For just one day.  Just one.  Bottles of champagne will bring big smiles as will pretty cocktails.  Even better in the pool.  On a float.  With James Taylor, Jack Johnson or John Mayer singing away in the background on the outdoor speakers.  Those are my thoughts.  So to all my moms, Happy Mother’s Day.  You bring us joy!

How I miss my mom!  Look at her tiny waist, rockin' that one-piece.  She was one phenomenal lady!

How I miss my mom! Look at her tiny waist, rockin’ that one-piece. She was one phenomenal lady.


This drink is a marvelous concoction from the book “Essentially Lilly” published by Harper Collins.  It’s a great book on entertaining by our wonderful Lilly Pulitzer, replete with photos of vibrant, brightly colored Lilly prints and fabrics, Lilly’s family and her legendary Palm Beach pool parties.  It’s a fun, fun read.  As she states in her book, if you wish to make this Bellini alcohol-free substitute the Prosecco with either sparkling apple cider or ginger ale.  Also, leave out the sugar.  The fruit puree can be prepared one day ahead of serving, covered and refrigerated.  It will then be mixed with the sparkling wine just before serving.  Mama will be so happy!

Tropical Fruit Bellinis

yield:  4 drinks

  • 1/2 ripe mango, peeled and roughly chopped
  • 1/2 peach, peeled and roughly chopped
  • 1/4 cup guava nectar
  • 1/4 cup apricot nectar
  • 2 tablespoons sugar
  • 1 750-ml bottle Prosecco or other sparkling wine
  1. Combine first 5 ingredients in blender and blend until fruit is pureed.  If making in advance, cover puree and refrigerate.
  2. Measure 1/4 cup fruit mixture into each wineglass.
  3. Add 1/2 cup sparkling wine to each glass, stirring gently to combine.
  4. Serve immediately.

Flatbread – it’s not just for happy hour!


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Flatbread with za'atar, a Middle Eastern condiment made from a mixture of dried herbs, sesame seeds and sumac plus a quick scattering of sea salt.  Divine to munch on with a glass or two of wine and your special someone.

Flatbread with za’atar, a Middle Eastern condiment made from a mixture of dried herbs, sesame seeds and sumac plus a quick scattering of sea salt. Divine to munch on with a glass or two of wine and your special someone.

Of course everyone loves flatbread, that little triangle of flavor, a pretty tidbit to savor while sipping on that weekend glass of champagne.  Well, how about homemade flatbread for dinner?  Now stay with me.  Don’t run away scared at the idea of making dough.  The last two weeks I’ve had major computer problems.  I had to get a new computer and people, let me tell you I LOVED MY DESKTOP.  If I can go from an enormous, gorgeous screen to a tiny 13″ laptop you can pull your big-girl panties up too and rustle up a little dough.  It’s so easy, forgiving and a great way to relax and unwind.  So pour yourself a nice glass of wine and let’s talk.  Here are some things you’ll appreciate about making your own dough.  The most obvious is you know exactly what’s going in AND what’s not.  Have you ever looked closely at the list of ingredients in a loaf of bread at your grocery store’s bakery?  What’s fumeric acid?  Do we really need sodium stearoyl lactylate?  Or azodicarbonamide coating?  I think not.  And don’t kid yourself into thinking anything is baked there.  It’s all brought in baked and frozen then warmed up in their ovens to look and smell good.  Even the frostings for their cakes are trucked in.  The frosting comes packaged in big, plastic buckets.  With a laundry list of chemicals, preservatives and artificial colors that you don’t even think about when you pick up little Taylor’s “Elsa” birthday cake from the movie “Frozen”.  How do I know all this?  Well, I did a little poking around on the computer and Chiquita in the bakery told me the rest.  No lie.  I’m hoping that homemade is looking a tad more attractive to you now.   Many of us don’t have the need anymore to order birthday cakes at the grocery store; I’m just advocating awareness regarding what you’re eating and what you’re giving your precious family.  Shall we move on to taste?

Yellow heirloom tomatoes with fresh rosemary, oregano, garlic and shaved parmesan cheese.

Yellow heirloom tomatoes with fresh rosemary, oregano, garlic and shaved parmesan cheese.

There is nothing…NOTHING that can hold a candle to the flavor of “made at home”.  You know exactly what went into your baked good and how much.  Plus, many bread recipes, this one included, can be played with.  Different flours, the addition of herbs and spices plus the variety of toppings make planning dinner a breeze and, if I may say so, a pleasure.  Let me point out as well that YOU dictate the thickness of the flatbread so if you enjoy thin and crispy you can have it.  Thick and chewy is right at your fingertips…literally!  With meat or without it is your choice.  Here are some combinations we enjoy.


An herbal marriage we enjoy is fresh rosemary, oregano, garlic and lemon or orange zest.

An herbal marriage we enjoy is fresh rosemary, oregano, garlic and lemon or orange zest.

Fresh mushrooms, sliced and sautéed in olive oil, spinach, cooked, drained and chopped, roasted garlic, fresh marjoram and mint leaves and Gruyère cheese.

Caramelized shallots, roasted peppers, crumbled Feta cheese, orange zest, fresh thyme leaves and a drizzle of olive oil.

Fresh mozzarella, tomatoes, Italian sausage (turkey or pork), hot chile peppers.

Ground lamb, a little tomato, some sautéed eggplant and onions, toasted pine nuts, raisins and a pinch of cinnamon.

I chose sauteed mushrooms, fresh marjoram and mint leaves roasted garlic and Gruyere this this flatbread.

I chose sautéed mushrooms, fresh marjoram leaves, roasted garlic and Gruyère for this flatbread.

With a choice of seafood, meat, vegetables and cheeses the combinations are endless. Keep in mind that the flatbreads can be baked with nothing on them but a faint spritz of olive oil and maybe a little sea salt and freshly ground pepper.  From there they can be cut into triangles and used to dip into hummous, eggplant dip or, my favorite, the salty, creamy taramosalata.   Store the cooled flatbreads in a zip top bag with the air squeezed out.  In the following days you can crisp them back up again by placing them in a 300° oven for a few minutes.  If they’re not eaten in a day or two keep them either in the refrigerator or freezer  as they don’t contain any preservatives so their shelf life on a counter is pretty short.  Here’s the recipe for your basic flatbread.  Feel free to play with it.  After you’ve tried it out or now if you feel like it, mix up your flours.  I don’t recommend using all whole wheat because the bread will come out kind of hard and incredibly heavy.  The more whole grain flour used, the more toothsome the final product will be.  Therefore, if soft and fluffy is what you’re after then stick with the all-purpose.  My family and I prefer a crisper, nuttier bread so I typically use 3 cups all-purpose mixed with 2 cups white whole wheat.  When you’re ready to bake them off have your family or friends top their own flatbreads from the topping bar you so generously put together for them.  So have fun with it.  And another glass of wine!


yield: 10-12

  • 1 envelope yeast or 2 1/4 teaspoons
  • 1 tablespoon sugar
  • 1 1/2-1 2/3 cups warm water, no more than 115°
  • 1/2 cup Greek yoghurt
  • 5 cups all-purpose flour plus more to spread or your combination of flours totaling 5 cups
  • 1 tablespoon salt
  • olive oil to oil resting bowl and later to spread
  1. Combine yeast, sugar and warm water in a large mixing bowl or stand-up mixer bowl.  Gently mix and set aside for 10 minutes or until foamy.
  2. Add yoghurt to yeast mixture and mix to break up yoghurt.  If using a stand-up mixer use the paddle to mix.
  3. In a separate bowl mix flour and salt together.  Add to the yeast/yoghurt mixture and continue mixing with the paddle if using the stand-up mixer.  If mixing by hand, it will be very wet and sticky but the more you mix the drier the dough will become.
  4. If making by hand continue kneading vigorously until smooth.  If using a stand-up mixer, change from paddle to dough hook and continue kneading for 5 minutes until smooth.
  5. Lightly coat a large bowl with a bit of olive oil, place dough in bowl and turn dough over so both top and bottom are lightly covered with olive oil.  Cover bowl with plastic wrap and place in a warm spot to rise for 1 1/2 hours of until at least double in size.
  6. After dough has risen, punch down and divide into 10-12 equal pieces.  Using your hands, and you can oil them if dough is still a little sticky, roll into smooth balls and set aside, covered, for 20 minutes to rest.
  7. Lightly cover work surface with some flour and roll out dough to desired shape and thickness.  Place on baking sheets covered with parchment paper.
  8. Add toppings, or if baking plain flatbreads, drizzle with a bit of good olive oil and a quick scattering of sea salt.
  9. Bake for 10-15 minutes or until barely golden around the edges.  Keep an eye on them if your baking sheets are dark.  They cook WAY faster!

4 Layer Boston Cream Pie Cake…for Brother’s Birthday!


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Growing up in my house there were three March birthdays.  Mine came first, early on, thank goodness!  Better presents.  Mid-March is Cynthia’s then towards the end of the month came our precious baby brother, Tommy’s, birthday.  Good Lord, when that boy was born you’d have thought the Messiah moved in!  A boy. A BOY.  My parents had a huge navy pram for him, natch, and Mama would let Cynthia and me take him for walks around the neighborhood.  People, mostly women, would stop, lean waaaaay forward to look inside and exclaim, “Oh, she’s beautiful!  And look at those curls!”  Our little bodies at six and eight would stiffen with rage and indignation as we retorted as angrily as we could, given that we had to exhibit perfect manners at all times, “It’s a HE NOT a she and he’s our brother!”  We positively adored him.  We were completely captivated.  We wanted to feed him, bathe him, change any diaper…even the muddy ones.  A little over a year later our younger sister, Pamela, was born.  Tommy became Cynthia’s baby and Pamela became mine.  The four of us grew up extraordinarily close.  Although at times we fought like cats and dogs in the privacy of our home, in public we protected each other to the end and by whatever means.  We covered up for each other with our parents as well.  For example, no one tattled-taled on another sibling if one had been drinking or partying during school hours.  Heck, no!  All our lives we’ve kept an eye out for each other.  And still do to this day.  Whether I ask Tommy, “Which do you like best?  These sandals?  Or these?” or ask his advice regarding the color of paint I should use in my hallway, he helps me with the same intensity, only thinking of what’s best for me.   Early on he helped me with relationship problems and just recently counseled me with the utmost patience and thoughtfulness through the heartbreaking loss of a dear, 25 year friendship.  He’s not demonstrative in the least but a few sweet words, a fast reminder of our quirky, outlandish childhood is all we need to become grounded and back on track.  He gives so generously of himself.  And that’s all we want.  So this cake might just be the tee-tiniest bit late but instead of two layers I made it four.  In place of pudding in between the layers I made a wildly rich pastry cream with lots of vanilla bean.  And rather than finish it off with an everyday chocolate glaze I crowned this beauty with a ravishing, magnificent dark chocolate ganache.  Because he’s OUR brother!


Five years old at Happyland kindergarten.  Sweet boy, sweet days!

Five years old at Happyland kindergarten. Sweet boy, sweet days!

Although this cake is definitely old school I thought I would crank it up by making my favorite vanilla cake but if you’re short on time or energy a boxed mix is just fine.  If you choose a boxed mix then a few simple additions will make it even more luscious.  In place of oil use butter.  Replace water with whole milk, add an extra whole egg, a teaspoon of good vanilla extract and continue to follow the directions on the box.  While the cake cools make the pastry cream.  I use this recipe from Epicurious by Chef Lou Jones.  I must say the directions state that the cream thickens in about 1 minute but it took mine roughly 5 or 6 minutes to thicken.  Other than that it was pretty much on target…I wanted to eat it out of the pot.  The perfume of the vanilla in the kitchen was absolutely heady and intoxicating!  I spread it in between the layers of cake then refrigerated it.  I covered it with the chocolate ganache the following day.  Uhh!  Sweet Jesus, but it was gorgeous.  I studded the top with fresh strawberries that had been given a shiny shellac job with the help of a small paintbrush and melted passion fruit jelly.   I’m so glad it turned out to be the perfect birthday cake!


Pastry Cream

yield: about 3 cups

  • 2 1/4 cups whole milk
  • 6 large egg yolks
  • 2/3 cups sugar
  • 1/3 cup cornstarch
  • 1 vanilla bean, split lengthwise


  1. In a medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar and cornstarch.
  2. Transfer the remaining 1 3/4 cups milk to a heavy, medium-sized saucepan.  Scrape in vanilla seeds from bean and add the pod.  Sprinkle the remaining 1/3 cup sugar over, letting sugar undisturbed sink to the bottom.  Set pan over moderate heat and bring to simmer without stirring.
  3. Whisk hot milk mixture, then gradually whisk into egg yolk mixture.  Return all to saucepan over moderate heat and cook, whisking constantly until pastry thickens, about 1 minute. (Took me a few more minutes but nbd.)
  4. Remove from heat, discard vanilla pod and whisk cream until smooth.
  5. (At this point I covered 3 layers of cake each with 1 cup of cooled cream, assembled the cake stacking the layers leaving the top of the 4 layer cake bare but well covered with wax paper.)
  6. Transfer to a bowl and press plastic wrap directly onto surface.  Chill until cold, about 4 hours.  Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on the surface, up to 3 days.


Chocolate Ganache

yield: about 2 cups

  • 9 ounces bittersweet chocolate, roughly chopped
  • 1 cup heavy cream
  • 1 tablespoon liquor, such as orange flavored, Armagnac, brandy, rum
  1. Place chocolate in a medium-sized bowl.
  2. Heat cream to just before boiling point.
  3. Pour hot cream over chocolate bits in bowl and whisk vigorously until smooth.
  4. If using, stir in liquor until completely incorporated.
  5. Allow to cool slightly before pouring over cake.  This works best on a chilled cake.


If you are decorating the cake with berries wait to place them on the cake a few hours before serving it so the fruit stays fresh.  Heat up a bit of clear jelly in the microwave and with a small paint brush spread the liquid jelly on the bottom or cut side of the fruit.  The jelly will act as your “glue”.  Carefully paint the jelly on the top and sides of the fruit to give it a glossy finish.  If the heated jelly starts to thicken while you’re working with it, it can be warmed up again in the microwave.

Happy Greek Easter!


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Xristos Anesti, everyone!  This past weekend was Orthodox Christian Easter and for the first time in a very, VERY long time I wasn’t cooking.  We had accepted the gracious invitation of a family we’ve known for many years from the Greek church.  The bulk of the cooking had been taken off my shoulders!  I decided to bake my sweet potato bread but instead of loaves I would shape the bread into rolls.  My thought was a faintly sweet, tender bite of bread would be a delight with salty, garlicky lamb.  I used my favorite recipe, Bill Neal’s, from his book “Biscuits, Sweetbreads and Sweet Potato Pie”.  I posted the recipe for the loaves back in…wow!  Three years ago.  Anyway, the recipe remains the same, however, I found in baking rolls rather than  loaves it is imperative that one use light-colored baking sheets.  I have two darker ones and no matter how I played with the positions of those pans and the temperature those rolls came out a tad bit darker on the bottom than I would have liked.  Dad will be eating the darker rolls for some time!  We arrived at the party with many kisses and hugs and the joyous salutations of “Xristos Anesti!” followed by the response of “Alithos Anesti!” resounding all around us.

Xristos Anesti from the Carras family!

Xristos Anesti from the Carras family!

The house was perfect. Open and spacious it sits on the water with a sparkling, inviting pool in the back.  The children played games and jumped in and out of the pool while the adults relaxed under an enormous tiki hut savoring cocktails and Greek music.  The ceiling fan under the fronds of the tiki hut not only kept us cool but seemed to waft the distinct aroma of garlic and lamb to tease us through the afternoon.  Most of the crowd there had observed Lent eating no meat at all so our hosts treated us to bits of Greek style grilled chicken and grilled sausage from Cyprus interspersed with ears of grilled corn on the cob redolent with Greek herbs and swathed with melted butter.  Oh, but it was heaven on earth!  Off in a shady corner was the guest of honor slowly turning on the spit, only making a sound when it’s juices hit the hot coals below it.  Yes.  It was a whole lamb.  Gorgeous and browned I had to hold myself back from trying to sneak a little crunchy corner.  But I tried, people, oh yes, I tried.  All I could do was almost burn my fingertips…and try to practice patience.

The Easter lamb.  Underneath but not shown was a spit with Kokoretsi, a Greek delicacy of lamb organ meats rubbed with Greek herbs, salt and pepper.  Fabulous!

The Easter lamb. Underneath is a spit with Kokoretsi, a Greek delicacy of lamb organ meats rubbed with Greek herbs, salt and pepper. Fabulous!

When at last it was ready two or three men hoisted the arm of the spit on their shoulders and carried the lamb off to be carved after it had rested for 15 minutes or so.  The ample dining room in the house held the table which almost groaned under the weight of all the homemade dishes.  Emerald green salads lightly tossed with fresh lemon juice and good Greek olive oil sparkled like jewels.  Platters of crisp, golden Greek style potatoes peeked out of lacy veils of oregano and black pepper.  The trays of Greek cheese and spinach pies in crisp, buttery phyllo flanked by bowls of cold, tart tsatziki  and feta went on forever.


And my rolls didn’t look bad, if I do say so myself.  Dessert was, again, homemade.  Galaktoboureko, a creamy custard, pudding encased in a pillow of phyllo saturated with a light, sweet, sugar syrup.  I was delirious!  The table was glorious and splendid.  The day was positively magnificent.  We caught up with old friends and made new friends as well.  We are truly blessed!


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