Category Archives: Recipes (Sweet)

Abracadabra — Nectarines!

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My hubby makes fun of me because I often whine, “I hate technology!”

You know the feeling — when your server goes down or your email has the hiccups or some dastardly virus has infiltrated your otherwise peaceful online existence.

At times like that, can you blame me for uttering those blasphemous words? I think not.

But a couple of weeks ago, you might have heard me proclaim instead, “I adore technology!”

You see, it all started when I tweeted that I had bought some fabulously soft, juicy, drippy-licious Suncrest peaches at the Frog Hollow Farm store at the Ferry Building in San Francisco.

Then, what happens, but two days later, I find a huge box on my porch of just-picked nectarines, courtesy of Frog Hollow Farm.

Big Brother at work?

Big nectarines is more like it. Sweet, with just the right amount of tang, too.

Most of them, I just enjoyed out of hand. But I saved a few choice ones for extra special treatment: “Nectarine-Frangipane Galette.”

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Guaranteed to Make You A Fig Fan

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Fresh figs are the cilantro of the fruit world.

People tend to either lust after them or loathe them.

If they grew up hating Fig Newtons, most likely they never even dared to bite into the plump, intensely sweet fresh version.

More’s the pity.

Because people, I’m here to tell you: Give fresh figs a chance, OK?

How can you not love a fruit so squishy soft, so uniquely gorgeous looking, and nearly port-like in flavor?

I sure do. That’s why when I was leafing through the new cookbook, “Good to the Grain” (Stewart, Tabori & Chang), which I recently received a copy of from the publisher, it was the recipe for “Fig Compote” that jumped out at me.

It’s a cinch to make using fresh figs, a little butter, a bit of honey, some dark brown sugar and a pinch of salt. It cooks in a flash on the stovetop, then under the broiler. In mere minutes, you have a compote that’s thick, glossy, and syrupy, almost like fig caramel sauce.

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Fruit- and Veggie-Packed Muffins

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Who doesn’t need to eat more fruits and veggies? (You know who you are.)

I like to get mine in the form of tender, moist muffins.

OK, my idea of fruits and veggies comes wrapped in butter, eggs, vanilla and sugar. But that got your attention, right?

These “Zucchini, Carrot, and Cranberry Muffins” come courtesy of “The SoNo Baking Company Cookbook” (Clarkson Potter). The new cookbook is by third-generation baker, John Barricelli, who graduated from the Culinary Institute of America at Hyde Park, NY, then worked at Le Bernardin in New York and Martha Stewart Living Omnimedia, before opening his SoNo Baking Company & Cafe in South  Norwalk, Conn.

If you’ve got zucchini taking over your backyard like zombies with no place else to go, this is the recipe for you. If you have cranberries stashed in your freezer from last Thanksgiving and have been wondering what the heck to do with them, this recipe is for you.

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Olive Oil-Sherry Pound Cake and A Chance to Win Aussie Olive Oil Samples

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Like wines, olive oils have a myriad of flavors and aromas.

The more robust tasting the olive oil — with an intense bitterness and astringency on the nose and palate — the more antioxidants it has. It also will keep longer — even five years — than milder tasting olive oils, which should be consumed within a few months of pressing.

Use pungent extra virgin olive oils when you want them to be the focal point, such as in salads or as a finishing touch to dishes or just to dunk chunks of crusty bread in. Use mild olive oils in cooking when you don’t want its flavor to dominate.

Those were among the olive oil lessons I learned on my recent trip to Australia with a small group of food journalists. We were guests of Boundary Bend Ltd., which makes Australia’s premier extra virgin olive oils under its Cobram Estate label.

One of the highlights of the trip was getting to taste a variety of just-pressed oils. After choosing our favorite varietal, we were each given a precious little bottle to take home.

While most of my colleagues opted for the more potent tasting oils, I chose the Manzanillo, a more delicate, fruity, and almost creamy tasting oil with the intriguing scent of strawberry jam.

My hosts said it was ideal for baking. And they were correct, as it tasted lovely in the “Olive Oil and Sherry Pound Cake” that I made when I returned home.

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Uncomplicated Fruit-Topped Yellow Cake

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May Day, May Day, come in…

Blueberries in trouble…

Need life-raft to keep them afloat…

Do you copy?

Indeed, this simple cake bears the name of “Uncomplicated Fruit-Topped Yellow Cake.” But I had a slight, uh, complication.

Oh, nothing major. Just a case of sinking blueberries. Not as dire as what happened to the Titanic, that’s for sure. But still, a little annoying.

After all, when the cake is described as “fruit-topped,” you figure the fruit will stay, well, on top.

Not in the case of these berries. But next time, I’ll just be sure to toss them in a little flour before adding them to the batter, even if the original recipe didn’t call for that step. And there will be a next time. Aside for the berries’ losing struggle to stay afloat, this cake was perfect. Tender, moist, like a giant blueberry muffin, actually.

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