Category Archives: Recipes (Sweet)

Having Your Cake and Giving It, Too

A simple yet satisfying coffee-orange angel food cake.

There are people who accept gifts graciously, no matter what may lie under that heap of ribbon and wrapping paper.

My late-Mom was not one of those people.

My siblings and I joke that whenever we gave my Mom a gift, we braced for what would come next.

She’d pull the present out of the box, inspect it thoroughly, turning it this way and that, before putting it back down. She’d furrow her brows, and hem and haw that we shouldn’t make such a fuss. Then, she’d flat-out say, “Don’t spend your money. I don’t need anything. Here, just take it back.”

Sigh. Once again, after my brothers and I had wracked our brains to come up with what we thought was the perfect gift, my Mom would burst our bubble.

It’s not that she meant to do so. It’s just that Mom was being a mom.

When I was little, I would save my quarters and dollars to go to the store to buy my Mom a card and a tiny box of See’s candy or a Walt Whitman Sampler for her birthday or Mother’s Day.  I do believe I remember her smiling, too, whenever I presented them to her eagerly in my outstretched arms.

The irony, of course, is that once I got to be an adult and could afford to buy her much nicer gifts — such as clothes or jewelry — she didn’t want them.

For years, I was downright perplexed by that until I realized the lesson she was teaching me. For her, it truly was the thought that counted. As long as you remembered her with something as simple as a phone call or note, that’s all that mattered. She didn’t need anything beyond that to know that you cared. Everything else was just superfluous.

It's not fancy, but it's a cake that's sure to please.

That hit home after my parents both passed away four years ago, and I found tucked away in a drawer, every card I had ever given them since I was a child. Some were hand-drawn, others store-bought. But there they all were, stored away like some precious treasure worth more than any fancy cashmere sweater or snazzy electronic gadget ever could be to them.

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The Kapow of Absinthe Cake & A Dave Lebovitz Book Giveaway

Looks so innocent, doesn't it? But wait until you get a taste of the glaze. Yowza!

So, you might not want to get behind the wheel of a car after eating a slice of this unique cake.

Or try to recite the alphabet backwards. Or even attempt walking a straight line.

OK, I exaggerate — but just a little.

You see, this cake has absinthe in it. Yes, the potent Green Fairy, the once illicit spirit that was once thought to be hallucinogenic (a notion that’s since been debunked) that’s typically 100-plus proof.

The recipe is from “The Sweet Life In Paris” (Broadway Books) by cookbook author and blogger extraordinaire, David Lebovitz.

There’s 1/4 cup of absinthe in the batter, which largely mellows through baking. But there’s also a glaze of sugar mixed with another 1/4 cup of absinthe that’s brushed over the cake after it cools, giving it the appearance of a winter white icing. This glaze is so wicked strong that my husband wouldn’t even let me give him a few slices to take to his colleagues at work, because he feared they’d all end up tipsy.

This moist, anise-forward cake is made with a little almond flour or stone-ground cornmeal. However, you also can use pistachio meal, which will give it a faint yellow-green tinge like that of absinthe.

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Saveur’s Best Damn Meyer Lemon Cake

Made with lemon juice, lemon zest and lemon extract for a super lemon-y taste.

A title like that practically challenges you to bake the darn thing, doesn’t it?

After all, you either fling yourself into it optimistically, confident that it really will be the best dang lemon cake you’ve ever sunk your teeth into or you grudgingly do it, all curmudgeon-like, waiting for that moment of  smug satisfaction to prove hoity-toity Saveur magazine wrong.

My verdict?

Since I’m not one to scarf up lemon cake after lemon cake on a regular basis, I can’t say if it’s the very best damn Meyer lemon cake I’ve ever had in my life. But I will say it really is pretty darn wonderful.

As it should be since it’s based on a recipe by baking doyenne Maida Heatter.

A simple batter enriched with milk, ground almonds and plenty of butter gets livened up with Meyer lemon zest and concentrated lemon extract. It bakes up in a loaf pan — a light-colored one works best so that the cake doesn’t overbrown. When the cake emerges from the oven, it’s doused with a warm syrup of Meyer lemon juice and sugar.

Once the glaze has soaked in, turn the cake out of the pan. The recipe doesn’t say so, but I would advise using a piece of parchment paper to do this, rather than a plate, as the now-sticky top of the cake can easily adhere to a plate and come ripping off. Once you have the loaf out of the pan, invert it right-side up on a rack to cool completely.

Then, wrap the cake in plastic wrap and wait 24 hours before eating it.

I know, I know, you have to be patient, so that the glaze melds completely with the cake.

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Minute Marmalade

Jam from the microwave.

Want to make jam when you’re, um, in a jam for time?

This no-fuss, no-mess, no-time-at-all recipe allows you to do just that — with help from your microwave.

My good friend and fellow Bay Area food writer Beth Hensperger has just come out with her latest cookbook, “Not Your Mother’s Microwave Cookbook” (Harvard Common Press) that will have you looking at this common appliance in a whole new way.

Let’s face it — most of us use our microwave oven primarily for reheating leftovers. But it can do so much more, as evidenced by Hensperger’s book. Roast peanuts? Yup. Toast coconut? For sure. Dry fresh pasta? You bet. Dry fresh herbs? But, of course.

You’ll even find a microwave version of my Dad’s “Foil-Wrapped Chicken” in the book, of which I just received a review copy. Only, this version is safe for the microwave because it uses parchment paper instead.

All it takes is two Meyer lemons, one orange, some sugar and some corn syrup.

Her microwave “Orange Marmalade” takes just minutes to make. You can even turn it into “Meyer Lemon-Orange Marmalade” as I did, and add fresh chopped thyme for a twist. This easy recipe is a boon to those who have citrus trees in their yards and are trying to find new ways to use that bounty at this time of year.

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Indescribably Great Frozen Maple Mousse Pie

Be prepared to swoon over this frozen maple mousse pie with candied cranberries.

After taking my first bite of this creamy-dreamy dessert, words simply failed me.

Search as I may, I don’t think there’s a word that can properly describe how amazing this “Frozen Maple-Mousse Pie with Candied Cranberries” is.

Luscious? Yes. But more than that. Gorgeous? You bet it is, but it’s even beyond that. Swoonful? Oh my, it sure is, but I’m not even sure that’s a real word.

I made this as the finale to my Christmas dinner. And what a showstopper it was.

The recipe is from Kathleen Callahan of Seattle’s Emmer & Rye and was published in the November 2010 issue of Food & Wine magazine.

It’s deceptively light tasting, given that the crust is almost all pulverized toasted pecans with a little bit of butter to hold it all together and the filling is a full cup of maple syrup, egg whites and 1 1/2 cups of heavy cream.

A slice of cheesecake may be decadently wonderful, but at the end of a big holiday meal, it just sits like a lead weight in your stomach at the end of the night. Not so this pie. Once frozen, the filling turns ethereal. It’s much more airy than any ice cream; more like a sound wedge of whipped cream. Best yet, you can make it days ahead of time and keep it in the freezer until you’re ready to serve it.

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