halloweenie cakes

I stayed in this Halloween. For the first time in years. Didn't have a costume planned... didn't really want to. (And maybe had a law school text open for a few minutes here and there throughout the night....shhh! don't want to let it leak I'm actually a gigantic nerd.... GASP) All I wanted was to stay in, watch a movie and get my shoulders rubbed by Mr. S. But most important... stuff my face with FUN-size candy bars. Which btw, are not really fun for anybody. They are too small for anyone to actually enjoy them, unless you fit no less than 5 in your mouth at one time. And, such a waste of wrappers! There's too many, which make me feel like a complete gluttonous pig. By the time my sweet tooth is somewhat satiated, I already feel a zit the size of Montana growing. So seriously, no fun for anyone. Hand me one of those king-size bars anyday.


To add to this weeklong sugar fest, my friend and I volunteered for a Halloween bakesale. Normally, I probably would have gone all out, hell yea, 8-layer cake with pumpkin buttercream and all the works. But folks, I am now a first year law student, and thus submitted to becoming a slave of The Duncan Hines cake mix and frosting duo. Which is not to say I don't, on occasion, love to dip a finger in a jar of whipped sugar fluff, or cut into a no-fail, over-vanilla-ated, piece of "yellow cake." I'm definitely not too good for these convenience go-to's. And they were super fun to make (honestly FUN in this case) and decorate and then sell at 3x the price of the ingredients to starving law students. Mwahaha. How eeevil.

They were hella good. We made some mini cupcake size versions, so I've decided to name them HalloWEEENIE cakes. That was supposed to be funny, but considering as how I am probably on a sugar high, maybe it wasn't. Anyway, enjoy the pictures...

cinnamon sugar bites

Oftentimes, when I bake large layer cakes, I'll set aside a little bit of the cake batter to make myself a few treats, as a reward. I fill up a couple of slots in my mini-cupcake pan, sprinkle on a topping of choice for the day, and stick them in the oven. They're usually done a lot sooner than the cake layers, so I nibble on these as I wait. It's a good way to taste for anything inconsistent in your cake batter as well.


Toppings in the past have included mini chocolate chips, fresh sliced apples and peaches, leftover streusal topping, and cut-up candy bars. Today, I made a quick cinnamon-sugar, using equal parts of both, and generously sprinkled the tops of my mini cakes with the mixture. As soon as they were ready, I rolled them warm, in the remaining mixture for some added sweetness.

Lesson of the day: from one baker to another- don't ever forget to treat yourself first!

blancophilia

Probably the largest cake I've ever made, this one was created to celebrate a new chapter in Mr.S's life, his quickly approaching move to San Francisco, and a sad departure from a lifetime in Baltimore. (Pardon me, it's really not as depressing as I make it out to be.) There was much excitement as friends and family all gathered on a rainy Sunday at Red Star to wish him bon voyage and happy adventures in Cali. For the fete, a white cake with a bed of white roses was the centerpiece, to represent new beginnings and a clean start.


Rich, white cake with raspberry filling and a white chocolate-sake buttercream.



I had great fun making the cake, in retrospect, but at the time, with an apartment that soared to almost 90 degrees, chocolate work was no easy feat. And to add to that, buttercream has difficulty coming together at that temperature. The final creation was not exactly what I had in mind, but was still beautiful. Originally, instead of the white chocolate curls on the sides, I had envisioned sheets of white chocolate, alternating in height, surrounding the perimeter. It was an image that I'd seen a while back in an issue of Donna Hay, and was recreated by Nordljus here.


I'm not going to post the recipe, simply because it's a cake that serves 35-40 people, and the measurements are for the most part, somewhat impractical. However, if you should ever find yourself in a position to make a 20-lb+ cake, and would like the recipe, please email me, and I'd be more than thrilled to part with it, and also to impart some words of wisdom in taking on an endeavor of such tremendous caliber.

The effort was well worth it as Mr.S was smiling the whole time, surrounded by his loved ones. He will be missed!

FYI: Red Star does wonderful private parties. The upstairs room is the perfect setting for any personal event you may like to host.

cakelove, revisited

I've written many many reviews. And yes, I pass judgment. But I always continue to tell myself that judging an establishment based on one single visit cannot suffice (unless the rest of my readers all agree with me). It simply doesn't tell the whole story. Perhaps a partial one, but everyone is entitled to an off night, a cappuccino with wimpy foam, overcooked eggs, or an undercooked burger. It happens. I make note of it, and I accept it.

In my last review of Cakelove, I didn't give it very high marks, based on many reasons- corny product advertisement, lackluster pastries, overratedness, and unreasonably high prices. These are all valid and good reasons, but at the time, I had failed to taste any of their layer cakes. So I guess what I'm saying is that Cakelove has, for me, redeemed itself in that one department, and has given me something quite positive to say about the quality of their cakes. My stance on their prices has not budged, and I will explain why in a minute.

With my birthday last month, Mr.S suggested we get a Cakelove cake. To appease my craving for something pink and sweet, he picked out the "Susie's a Pink Lady" cake- vanilla cake with raspberry buttercream and fresh raspberries sandwiched in between. Certainly I had my doubts, but I was sincerely excited as I peeled back the pretty packaging. C'mon, what girl doesn't get giddy at the sight of her very own 6" fresh buttercream cake, with her name on it!


We let the cake come to room temperature (you should always do this in order to fully appreciate the flavors from the fresh butter) and cut in. Absolutely delicious. I could instantly tell that it was fresh and homemade, with no off flavors, and full fat, Swiss meringue buttercream. Though slightly sweeter than I prefer, the buttercream was still pretty amazing and light in texture. There was just the right amount of tart versus sweetness in each bite.

Though happily surprised by the cake itself, I was disappointed and felt guilty about the price Mr.S paid for it. $36 for a 6" cake, with the next size up at 9" costing $65. For a relatively simple and straightforward cake, this pricetag seems a bit hefty to me. So final thought- sure, it's a perfectly delicious cake, all handmade with quality ingredients, but that price would make me (and I'm sure, anyone else) look twice.

Cakelove
The Can Company
2500 Boston Street
Baltimore, MD 21224

chocolate raspberry madeleines

There's something about afternoon tea that I love. The idea of sneaking in a whole other meal of sandwiches and biscuits, and calling it tea, is ingenious. Perhaps it is its ability to civilize even the most etiquette-challenged of individuals, at least for one afternoon. Madeleines, of course, are French, and probably would have never found their way into a British tea. But it's my tea party, and I'll make what I want to. Besides, madeleines are so delightful. Great for dunking, yet still elegant and refined.

I made this chocolate version for Easter dinner with Mr.S's family. Flavored with a dollop of raspberry preserves, they are nuanced with another layer of sweetness.


If anyone has suggestions on a good madeleine pan, or know of how to keep the pretty little cakes from sticking, please let know. Mine is from Williams Sonoma, heavy gauge steel with a non-stick finish. Any help would be appreciated!


Chocolate Raspberry Madeleines
loosely adapted from Cooks Illustrated
yields 12 madeleines

4 Tbsp all purpose flour
1/4 cup cocoa powder
pinch salt
2 large egg yolks
1 large egg
1/4 cup sugar
1 1/2 tsp vanilla extract
1 Tbsp raspberry liquor, such as Chambord
4 Tbsp unsalted butter, melted
raspberry preserves

1. Preheat oven to 375F. Brush madeleine pan with melted butter; dust lightly with flour. Sift together flour, cocoa powder and salt in a bowl; set aside.

2. Beat yolks with egg on high until light and pale, about 5 minutes. Add in sugar and vanilla; continue beating for another 3 minutes until ribbons in the batter start to form. Gently fold in flour mixture, then melted butter and Chambord.

3. Spoon the batter into the molds, filling them halfway. Drop a dollop of raspberry preserves into the center of each, and finish by spooning the remaining half of the batter on top. The batter should come level with the rim of the mold. Bake for about 10-12 minutes, or until cakes spring back when gently pressed. Loosen each cake and turn out onto a dry towel; allow to cool completely.

honey sesame cupcakes

Spring is abloom.



The longer and warmer days has reinvigorated my baker's instincts, so this week, my oven has been seeing more action than usual. I've been toying with this idea of a honey and sesame cake, two flavors I adored as a kid. I would dip bread into a jar honey and sprinkle each bite with toasted sesame seeds. The cleanup, mind you, was no easy feat for my grandmother. The perfect opportunity came in the form of a cupcake challenge, hosted by HomeMadeS. The rules were very simple, make a cupcake, frost it, and post a picture and recipe!


Honey and sesame together taste truly divine. Extremely nutty, it tastes almost like sweet peanut butter. I use buttermilk in the cake to yield a moist, delicate crumb texture, and then a simple buttercream, with whole eggs, as the frosting. Tahini, which is simply a sesame paste, can be easily made in your own kitchen, but you can also find jars of it in Middle Eastern markets and health food stores, and even some supermarkets now (I've seen it at Giant and Safeway). I prefer to use white sesame seeds over black ones, as the white ones have a milder taste.

fun with piping!

Honey Sesame Cupcakes with Sesame Buttercream
yields 12-15 cupcakes

Cake:
2 1/2 cups all purpose flour
3 tsp baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, softened
1/2 cup sugar
1/2 cup honey
1 egg
2 Tbsp tahini
1 cup buttermilk
1 teaspoon vanilla extract
3 Tbsp white sesame seeds

Buttercream:
2 eggs
scant 1/2 cup sugar
2 Tbsp honey
pinch salt
1/2 lb unsalted butter, at room temperature
1 tsp vanilla extract
2 Tbsp tahini

1. For the Cake: Preheat oven to 375F. Sift together flour, baking powder and salt. In another bowl, cream together butter, sugar, honey and salt until pale and glossy, about 3 minutes. In another bowl, whisk together buttermilk and vanilla.

2. With the mixer running, add the egg to the butter-sugar mixture, until well blended. Continue beating in the tahini. In 3 additions, alternately blend in the flour and buttermilk, ending with flour. Mix in the sesame seeds.

3. Spoon batter into cupcake pan, lined with paper liners. Use 2 large spoons, or a medium size ice-cream scoop. Bake for 12-15 minutes, or until the top of the cakes are lightly golden. Letcool completely on a wire rack.

4. For the Buttercream: In a double boiler, whisk together eggs, sugar, honey and salt. Use a candy thermometer to control the temperature. Let the mixture come to 160F. Remove from heat.

5. Beat the egg mixture on high for about 5 minutes, until they become shiny and pale. With the mixer running, cut in the butter, piece by piece, waiting between each addition for it to be well incorporated. At the end, you'll have something that is thick and glossy. Beat in the vanilla and tahini.

6. Frost the cakes any which way you like, with a knife or a piping bag.

grapefruit cake with honey cream

What a week.

It's been the week of disappointing desserts in my kitchen. I won't fill you in on all the details, but just picture curdled eggs in custards, and seized-up chocolate batters. I really needed something comforting to turn to, and that for me is soft, spongy chiffon cakes. Lucky for me, as when I opened up my issue of Gourmet this week, I saw a recipe for Meyer Lemon Cake with Lavendar Cream. Well, I had neither Meyer lemons nor lavendar on hand, but I did have a nice big grapefruit and a delicious jar of honey that I picked up from work. So I gave it a go.

And wouldn't you know, it looked nothing like the picture in the magazine. It didn't rise up very well into a nice poofy domed shape. Instead, it came out looking like a torte. (Next time, I will use a smaller than a 9" springform pan.) The taste-test, however, reaffirmed my faith in magazine recipes. Like a chiffon cake, it was light and spongy. The generous portion of olive oil in the batter added a nice richness that balanced out the tang of the lemon curd. My honey pastry cream was runnier than I'd like, probably because I hadn't chilled it long enough.


All in all, it was a gorgeously rustic cake, with delicious citrus flavors. I can't complain. I got to have my cake and eat it too.


Grapefruit Cake with Honey Cream
adapted from Gourmet, March 2008
serves 8

CAKE:
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra virgin olive oil
1 Tbsp grated grapefruit zest
1/4 cup fresh squeezed grapefruit juice
1 cup cake flour
1/2 tsp salt

LEMON CURD:
1/2 cup plus 1 Tbsp sugar
3 Tbsp flour
1/2 tsp salt
1 tsp lemon zest
3/4 cup lemon juice
1 large egg yolk
1 Tbsp unsalted butter

HONEY PASTRY CREAM:
1 cup whole milk
6 Tbsp honey
3 egg yolks
2 heaping Tbsp corn starch
pinch salt
2 Tbsp unsalted butter

1. Cake: Preheat oven to 325F. Line the bottom of a 9" springform pan with parchment paper. Butter the paper and the sides of the pan. Set aside.

2. Beat together egg yolks with 1/2 cup sugar until pale and thick, about 3 minutes. At medium speed, beat in oil, and grapefruit zest and juice until just combined. Sift in flour and mix at low speed until just combined.

3. Beat whites in another bowl until foamy, and add in the remaining 1/4 cup sugar a little at a time. Beat until whites just hold soft peaks. Fold in 1/3 of whites into the yolk mixture to lighten, then fold in remaining whites gently. Transfer batter to the prepared pan, and bake 40-45 minutes until golden brown. Remove, cool for 10 minutes, release the sides, and let come to room temperature.

4. Lemon Curd: Whisk together sugar, flour, and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to a boil, whisking constantly, then simmer, whisking, until thickened, about 3 minutes. Remove from heat.

5. Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute. Remove from heat and stir in butter and zest. Transfer filling to a bowl and cover surface with buttered parchment paper. Chill until cool, at least 30 minutes.

6. Pastry cream: Heat milk and honey in a heavy saucepan over medium heat, stirring to dissolve the honey, until almost simmering.

7. In a bowl, whisk the egg yolks with the corn starch and pinch of salt until the mixture is pale yellow and thick. Spoon some of the hot milk mixture into the egg yolks while whisking to temper the egg yolks. When blended, pour this back into the saucepan, constantly whisking. Continue stirring over low heat for another minute, and stir in the butter, one tablespoon at a time.

8. Strain the cream into a bowl to remove any lumps. Cover the cream with a piece of plastic wrap pressed directly onto the surface (to prevent a skin from forming) and chill for at least 4 hours.

9. Assembling: Cut the cake horizontally into 2 even layers (3 if your cake is tall enough). Spread a thin layer of lemon curd on the first layer, leaving a 1/2" border around the edge. Spread a thicker layer of pastry cream over this. Top with the next cake layer. (Repeat if necessary, for 3 layer cake.) Press down gently so that the fillings can spread out to the edges. Dust with powdered sugar.

flourless chocolate pear torte

Second to a chocolate bar, flourless chocolate cake is the next best way of delivering the highest percentage of chocolate (with the best chocolate to weight ratio) straight to your veins. Who needs all that starchy filler they call flour? Surely not me. Give me this dense, calorie-laden dessert. A girl like me doesn't need much.


The pear? Well, that was on a whimsy. They were originally supposed to have been caramelized bananas, but alas, there were none to be found on hand. Which was all for the better, because pear and chocolate are like two long lost lovers. Their flavors marry well together, with the fragrant pear perfectly complementing the deep earthiness of the chocolate. Pear works well with white chocolate also, but that's not really chocolate now, is it?

Just because it's past Valentine's Day doesn't mean we should lessen our chocolate intake. There's a reason to eat it everyday; hey, dark chocolate has been scientifically proven to be really good for our health. And our sanity.

a base layer of delicious seasonal pears

Flourless Chocolate Pear Torte
yields a 9" torte

Use a high quality bittersweet chocolate, or else it's really not worth making at all. I prefer Bosc pears; they have a much cleaner, sweeter taste. The powdered sugar decoration is purely optional. You can create the same effect by cutting out shapes in parchment, laying them over the cooled torte, and generously sprinkling the sugar over it.

10 oz. sugar
12 oz. bittersweet chocolate, roughly chopped
6 eggs
2 3/4 sticks unsalted butter, cut into 1" pieces
2 Tbsp espresso, or brandy (optional)
1 pear, peeled and cored
1 tsp ground cinnamon
powdered sugar, for decorating

1. Preheat oven to 350F. Line the bottom of a 9" springform pan with parchment paper. Butter the sides, and wrap 2 layers of foil around the outside of the pan, in preparation for the water bath. Set in the middle of a large roasting pan.

2. Whip the eggs until they double in volume, about 5 minutes. Set aside.

3. In a double boiler, melt the chocolate. When it is completely melted down, stir in the sugar and butter. Continue melting until you obtain a smooth, lustrous consistency. Remove from heat. Stir in the espresso or brandy.

4. Slice the pear, vertically, into 12 pieces. Lay them in a circle at the bottom of the prepared springform pan. Sprinkle evenly with ground cinnamon.

5. Gently fold the whipped eggs into the melted chocolate mixture, in 3 steps. Be sure the batter is well blended. Pour over the pears, into the pan. Pour enough boiling water into the roasting pan, so that the water comes up halfway up the sides of the springform pan.

6. Bake for 35-40 minutes, until the top of the torte is set, but still slightly wobbly. Remove from the oven and cool to room temperature. Cover and chill in the refrigerator overnight. Loosen the torte from the pan, invert to remove the parchment paper, and reinvert onto a serving dish. Decorate as needed.

jewish apple cake

The first time I'd heard of Jewish apple cake was when I had first started dating Mr.S, I'd asked him what his favorite cake was. Being born and bred in Baltimore, he told me "Jewish apple cake, of course," followed by all sorts of drooling noises and eyes rolling back into his head. As I'd soon discover, like Scrapple, this cake is a regional favorite, being quite popular in bakehouses all over Philadelphia to here in Baltimore. It's an incredibly moist bundt cake, filled and topped with a layer of cinnamon-dusted apple slices. Once I got a whif of this cake, I could easily understand Mr.S's reaction of unrestrained excitement.

So how and why is it Jewish? No one is exactly certain surrounding the origins of the cake (except that it is most likely from Eastern Europe), but it's very similar to an apple cake that's served during Rosh Hashanah. Moreover, the recipe is completely dairy-free, calling for vegetable oil instead of butter, and orange juice instead of milk. Overall, it's a guaranteed fool-proof recipe that will turn out some of the best apple cake you'll ever have. The orange juice flavors the cake with a fragrance that's not tart like lemon, but much sweeter, which accents the apples perfectly. What's more, the apples keep the cake super moist for days.


I bake a huge 10" bundt cake every year now for Mr.S's birthday. I'm sure the recipe can be broken down into smaller amounts for individual Jewish apple cakes (great or gift giving) and cupcakes. Whole Foods sells a small 6" one which I've never tried, because they always look slightly smushed and bruised from the packaging. Besides, why spend $7 on a cake you can so easily bake at home, with ingredients you probably already have in your pantry? (If anyone knows of a local bakery that offers mind-blowing Jewish apple cake, please drop me a line.)

Jewish Apple Cake
makes one 10" bundt cake

CAKE:
3 cups flour
2 1/2 cups sugar
3 tsp baking powder
1 tsp salt
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 Tbsp vanilla extract
1/2 tsp cinnamon

APPLES:
3 apples, peeled, cored and sliced
3 Tbsp sugar
2 tsp cinnamon

1. Preheat oven to 350F. Grease and flour a 10" bundt pan.

2. In a large bowl, gently toss together the apple slices with the 3 Tbsp of sugar and 2 tsp of cinnamon. Set aside.

3. In a mixer bowl, combine all the cake ingredients and beat until well blended, about 1 minute. Pour half the batter into the prepared pan. Arrange half the apples in a layer over the batter. Pour the rest of the batter into the pan to cover the apples. Finish off by arranging the remaining apples in a layer on top.

4. Bake for 1 hour 15 minutes or until the cake turns golden brown. A knife inserted in the center should come out clean. Let cake cool in the pan. Run a knife around the edges to loosen the cake and gently invert out onto a plate. Re-invert onto a serving dish. Dust with powdered sugar.

cakelove comes to baltimore

I drove by the Safeway in Canton last month, and almost stopped dead in the middle of traffic. So, it seems that Cakelove is opening up next to the Starbuck's next month. Never heard of it? Well, you may have heard of the show Sugar Rush on the Food Network, hosted by attorney-turned-pastry chef Warren Brown, who is based out of D.C. Cakelove is his brainchild, a patisserie/cake shop that offers a good selection of cupcakes and other carb-tastic creations.

Frankly, I'm not enthused. I've tasted some of the offerings at his U Street location and they left much to be desired. There are the quirkily named Crunchy Feet and Buzz Balls, which are basically mini fluted poundcakes and round eclairs, respectively. Come on people, let's cut the cutesy names and just call it what it is! (Appropriately enough, both names are registered and trademarked.) Both were good, but unmemorable. Nearly everything is overpriced. I'm not sure I can justify paying close to $40 for a baker's dozen of cupcakes, no matter how good they are, or break the $3 mark for a brownie, or pay $70 bucks for a typical 9" layer cake. (Maybe I'm biased in my opinion, since I can easily make most of these items in my own kitchen, not to sound like a total brat.) Moreover, last time I was there, I was more than dismayed to see the cookies and scones indivually wrapped in layers of plastic wrap piled inside a cakestand. Don't they understand that totally kills that lovely buttery crust that's so important to a good scone? So I must stop my diatribe right now before I become too bitter.

Anyway, you will have to try it out for yourself before you make up your minds about Cakelove. I'm interested to see the crowds it'll no doubt, initially draw, mostly due to its owner's reputation. And I suspect it will have it's gaggle of loyal followers (probably mostly young, urban, and professional). But unlike another D.C.-Baltimore based Food Network star, Duff Goldman of Charm City Cakes who really does offer a novel service that no one else can, Cakelove has very little wow impact. Though it's very much a bright, sunny, and happy place, its pastries are not quite unique, and not very scrumptious. That's just my honest opinion, but don't take my word as the final word!


Cakelove
The Can Company
2500 Boston Street
Baltimore, MD 21224

baltimore cupcake company

I finally made my way over to the Baltimore Cupcake Company last week, after hearing mouthwatering raves from many a friend and loyal followers of these top-heavy mini cakes. The store is in a word, delightful. It's every little girl's tea party dream, pink walls, white chandeliers, whimsical cakestands and crisp linens. And along a rear counter, four trays of pristine cupcakes, all of varying hues and flavors. I had to fight the urge to dip a finger in every cake. At 3pm, two of the trays were already empty. Much to my disappointment, it'd been all the vanilla ones. I didn't have too much trouble picking out the ones I wanted from what was left. I pointed, the girl bagged. There was coconut and pumpkin amaretto. Needless to say, the drive home with my sachets of goodies was quite torturos as I did everything in my power to keep from peeking in to sneak a bite.

My hands trembled when I unwrapped the cakes from their shells. What was impressive was that there was as much frosting as there was cake (I measured!). The cake was lovely, so dense and moist, it seemed to be laden with syrup or honey. The frosting on the other hand, hit my tongue like a sugar rush. It was much too sweet and slightly chalky, probably due to the confectioners sugar as a main ingredient. (I was expecting a rich buttercream.) It even had that hard sugar crust... I tasted very little of the natural sweetness of butter; it was mainly flavoring (amaretto and coconut). It would have been more enjoyable if there was a thinner layer of it.

For $3 a pop, these cupcakes were definitely pricey. I hear that on some days, if you get there an hour before they close, you can be just lucky enough to get the cakes at half off. So the next time I get a craving for some really delicious cake with super sweet frosting, I'll be sure to try and go after 5pm (they close at 6!).



The Baltimore Cupcake Co.
1433 East Fort Avenue
Baltimore, MD 21230

taro cheesecake

It's really been way too long since I've posted. Which doesn't mean I have not been cooking. Exactly the opposite, indeed. Prepping for turkey week, cooking two gargantuan meals, and hostessing a dinner party, all while battling a deathly cold, really took the wind out of my sails. So I'm more than pleased to be back in a semi-normal routine again, if at least for the next two weeks or so before I leave the country, again.


These little tubers may not be much to look at, but they are a staple in many indigenous peoples' diets all over the world. What makes them so good for cheesecake? Well, not only their creamy flavor, when cooked, but also their high levels of starch that partners with the tangy cream cheese to form a dense, cohesive, and rich texture. Some varieties of taro even exude a beautiful pale purple hue, that adds a lovely tint to the foods they enrich.

I have always loved eating sweet taro filling in steamed and baked buns, a popular snack in China and Taiwan. Taro chips and fries are other types of snack variants. It tastes like an earthier potato, with the textural sensation of a piece of play putty. The longer you break it down, the starchier and looser it becomes, and when you add enough sugar to the mash, it will become obvious why this plant has been a native food of so many tribal cultures for thousands of years.


Taro Cheesecake
makes one 9" cake

Crust:
1 heaping cup vanilla wafers
1 Tbsp sugar
2 Tbsp roasted unsalted cashews
pinch salt
4 Tbsp unsalted butter, melted

Filling:
3 8-0z. blocks of cream cheese
1 1/3 cups granulated sugar
2 eggs
2 egg yolks
1 tsp vanilla extract
1/2 tsp salt
1 1/4 cups mashed cooked taro
1/2 cup sour cream
1/2 cup heavy cream

1. For the Crust: Preheat oven to 325F. In a food processor, pulse until well mixed the wafers, sugar, cashews and salt. Pour out into a mixing bowl, drizzle the melted butter over top and mix together until a wet, sandy texture forms. Press this evenly into the bottom of a 9" springform pan, and bake to set, about 12-15 minutes. Remove and cool. Cover the outside of the pan in 2 layers of aluminum foil.

2. To Prepare the Taro: Wash 4-5 medium size taro root. Steam for 30 minutes and let cool to room temperature. With a paring knife, peel away the skins, and cut the root into 1/2" cubes. In a food processor, puree the taro until smooth, in pulses, each time adding 1 Tbsp of water. You will have a sticky paste at the end.

3. For the Filling: Make sure the cream cheese is at room temperature. With a mixer, beat the cream cheese smooth, about 1 minute. Add the sugar, beat for another 30 seconds to incorporate. Add the eggs and yolks, one at a time, while continuously mixing. Add in the rest of the ingredients, and blend well so that no visible clumps remain. Pour the batter into your prepared springform pan.

4. Prepare a bain-marie (water bath): Place your springform in the middle of a roasting pan. Pour enough boiling water into the pan so that the level comes to halfway up the side of the springform.

5. Bake at 325F for 1 hour 20 min, or until the top of the cheesecake looks set, slightly wobbly, but not dried and cracked. Turn off the oven, and crack open the oven door. Cool for 30-45 minutes, remove pan from oven and let the cake come to room temperature, out of the water bath. Remove the springform, cover and chill to set for at least 2 hours in the refrigerator. To serve, cut into wedges.

beijing style pastries

Every time we return from a trip to Beijing, we bring back a shoebox filled with pastries and delicacies. (We always cross our fingers at customs.) These are all typical, traditional Beijing-style pastries that are popular throughout northern China too. Though many more Chinese have developed a taste for Western style pastries, I still crave these delicate cakes and snacks, made with very traditional asian ingredients. They are often characterized by a flaky crust, with fillings of red and mung bean pastes, taro, chestnut, sesame, salted duck egg yolks, lotus paste, dates, and all sorts of nuts. These are also typical fillings for yuè bǐng, or moon cakes.

From top right, clockwise-
Niu she bing- "cow's tongue pastries," one of my favorites because of its sweet and salty filling; some variations with ground peanuts. Aptly named due to its shape.

Jiang mi tiao- small, fried glutinous rice crullers, coated in a light sugar glaze. Crunchy, these are insanely addictive, and one of my mom's vices.

Honeycomb cakes. Chewy, dense teacakes, flavored with honey, and oftentimes almonds.

Zao ni yuan bing- date paste filled pastries, with a cookie crust.

These pastries are lighter in fat, cholesterol, and sugars than their Western counterparts. They remind me of holidays when I was a little girl, when such pastries were a treat and a real delicacy. Today, they're sold in supermarkets and traditional pastry shops, by the kilo, all over Beijing and China.

faBOOless cupcakes

I'm going to catch you in my evil web of buttercream!

These cupcakes may not chill your blood, but they will whet your appetite! Halloween is one of our favorite holidays. Everyone's creative juices are free flowing, there's a chill in the air, and not to mention the sea of fun-size candies that are as prepared to rot your teeth as you are to plow through them. I had so much fun decorating these; it was almost a pity to eat them! (But I got over it.) Happy Halloween everyone!

valleys of buttercream

tastes much better than real candy corn

creepy crawly things

take your pick

like black-bottom muffins, these are "orange-bottomed" (pumpkin, mmmm)

eve's pudding

The Anglophile in me is truly drawn to the simplicity and robustness of British dishes. No room for light mousses nor decadent ganaches, Brit desserts are stick-to-your-ribs, no nonsense creations, yet elegant in their own right. They'd be like the elephants of the dessert kingdom, staunch and reliable, well-built and heavy, and regal and graceful all at the same time. Very rarely do you find a recipe that calls for more than a handful of ingredients or for some esoteric method of preparation.

Eve's Pudding is aptly named after Eve and the apple from the tree of knowledge, mostly for its desirable qualities. Sweet apples are topped with a traditional Victorian sponge cake. Since the sponge acts as a crust, the apples cook by steam, yielding a brilliantly tender layer of stewed fruit, then a creamy light vanilla cake.


We associate puddings with sticky, wobbly, and creamy things, but when the Brits speak of pudding, they're referring to a large array of desserts, mostly cakey things that are steamed or baked. Dense and buttery, these puddings vary with the seasons, capitalizing on the freshest and best fruits of each, whether it be berries for a summer pudding or charlotte, prunes in a sticky toffee pudding, or candied fruits and peels in a Christmas pudding.

This recipe is easy and delicious, and must be eaten all in one sitting. That's an order. (Its texture is wet and creamy, thus keeping it longer for more than two days is probably a bad idea.) It can be done, really.


Eve's Pudding

Sponge Cake:
1 1/4 cup flour
1 1/4 tsp baking powder
pinch salt
1/2 cup unsalted butter, at room temperature
6 Tbsp sugar
2 eggs
1/2 tsp vanilla extract

3 apples, peeled and cored
1/4 cup sugar
1 Tbsp lemon juice
1/2 tsp cinnamon
pinch salt

1. Slice apples into thin 1/8" slices. Gently toss with 1/4 cup sugar, lemon juice, and cinnamon. Set aside.

2. Preheat oven to 350F. Whisk together flour, baking powder and salt. In another bowl, cream together butter and sugar with a mixer until it becomes smooth and pale. Add the eggs, one at a time. Alternately add in the milk and flour mixture. Do not over beat.

3. Spoon reserved apples into single-serving ramekins or souffle pans (48 oz), about 3/4 of the way full. Pour any remaining juices over the apples.


4. Spoon batter over the apples and with a flat spatula, level out the batter to form a flat seal to cover the fruit. Sprinkle the top with sugar.


5. Bake for 45 minutes. Serve warm with whipped cream.