All posts filed under: Desserts

Curb Market Crawl – Back to the Peach (Part 2)

So.. peaches. I never really had a nickname growing up. I don’t know why. I guess my own name was odd enough for the times. I tried calling myself Steve (my middle name) for a while but it never stuck. In the mirror I just didn’t look like a Steve, I didn’t feel like a Steve… and I ended up giggling uncontrollably when people eventually began calling me Steve. I abandoned the whole idea after a time and just stuck to my christian name – Toby, it was memorable enough. My mom’s family is rife with those quirky little terms of endearment that only children can understand… my aunts were Bootsy, Mott and Mutt. There were a heap of JW’s & JV, JR’s and Jr, and an uncle they called Taa…. Gotta love the South. I have a wonderful friend. Actually, I have several, but this one is special. She calls her son Peach… and always has. And it’s not in the Southern ” Be a peach and get me a coca cola” sense.. just peach… …

Peering Down the Pie Hole – Rustic Apple w/ Sage and White Cheddar

I tend to go for the gender/bender kind of flavor combinations when it comes to dessert. I don’t know about the rest of you… but ice cream with bacon, or pancetta brittle sounds pretty damned good to me. I like the play of savory against something bracingly sweet…. Nothing really finishes a meal more perfectly than a well thought out cheese plate Those of you that follow us on Twitter or FB know that I did a pig roast this past weekend for my birthday. I’ll talk about it more later in the week, but I bring it up because of one of the sides that went into the magic box. I made a compound butter with parsley, sage and black pepper – and stuff it deep into cored granny smith apples. They got wrapped in foil and spent the afternoon simmering away in the box with the pig. They were, in short, fabulous. I loved that herbaceous scent folded through soft, tender, tart apples. And that got me thinking… If sage made baked apples …

Peering Down the Pie Hole – Buttermilk Pie

Is it as good as it sounds? Hella yeah! In fact, my slightly bruised ego aside, Jane says it’s the best pie I’ve ever made. About a month ago, I come into the kitchen and find this… on the kitchen counter with a note that said, “I want this.” – Yes, that is a clothes pin. – Yes, that recipe does say tartlet and berries… ignore that for a minute You know Jane can’t eat chocolate, so unless she’s muttering “chocolate pie” in her sleep (which she has been known to do)  I’m pretty receptive when there is something dessert-wise that she asks for. Only… They were nancy little tartlets in puff pastry… eesh!   I don’t do fussy. They had berries – she isn’t a fan. There was a 1/2 cup of heavy cream in the recipe – she’s severely lactose intolerant. So, wanting and getting were going to need a little attitude adjustment. A Couple of Things: 1. The recipe is based on the Williams~ Sonoma New Flavors for Dessert Book, and the crust is (low-end) store bought readi-made. …

Roll on One – Clara’s Chocolate Roll

Since we’re coming up on our anniversary (we’re starting our 4th year this month)… or birthday… or however it is that we keep track of non-living things – I’m going back to the recipe that started it all at Plate Fodder. It’s my great grandmother’s Chocolate Roll. This is a recipe that speaks volumes of that era; when families were large, resources were short, and prepackaged meals just didn’t exist. My maternal great grandmother, Clara, was an extraordinary woman. With my great grandfather dying early in life, she managed to raise nine children, and numerous grandchildren entirely on her own. (Having no children myself, I consider raising even one child alone an impossible task) and doing so in the early part of the last century when resources, money, and a well stocked mega store were non existent. She was an excellent cook, and my mother, one of the countless grand kids at the house, learned a few things from her. Growing up at home in Marietta, my mom would make one of Clara’s desserts. It …

Whole Wheat Cinnamon Raisin Bread… and the resulting pudding.

If I close my eyes and avoid every mirror – I’m 35, Svelte, and athletic. I’d embrace every new food trend and be an ambassador for healthy eating. I’d be a bastion of good will and charity … and I’d like whole wheat bread. …none of those things are particularly true. I’m no spring chicken, and haven’t been an an inordinate amount of time… I’m 50 – plus (ish). And while I’m quite possibly in the best physical shape of my life, I wouldn’t win any contests. There aren’t any awards given out for middle aged men that don’t pass out when they stand. Then there’s that whole “eat things that aren’t really food ” stance. I can’t be bothered on how good they are for you, Chia seeds belong on a terra cotta head (so you can grow funny hair)… not in baked goods. I don’t want things that aren’t caviar chemically altered to make them look like caviar. Sauces should be sauces and not loosely aerated froth, I want my leafy greens sauteed in butter not …

Simmering Sweetness – Mochi Rice Pudding

Over the years, I really never warmed to the idea of rice pudding. I have had it over and over, in varying degrees of chefdom expertise, expecting it to somehow be different. But regardless of what diner, colorful commercial packaging or elevated restaurant, the promise and the hype never seem to gel into deliciousness for me. It is, after all, pudding with rice in it. If the pudding were silkier… if the rice was less rice-like and more like tapioca… Some time ago I received a package of mochi rice from Marx Foods in one of the numerous contests I entered. I thought the tiny, delicate, ovaline pearls were intriguing but I really had no desire to cook them down and smash them into a translucent, elastic paste. Mochi, or glutenous rice is a super starchy, somewhat sweeter rice typically used in Asian sweet cake preparations. I thought that one day I might try a hand at rice pudding… Plate Fodder style. Glutenous rice can be deceiving. Even with it’s diminutive and fragile grains, it still needs a considerable amount of cooking in order to …

Party with a Pretty Dress – Epilogue

It was a beautiful day… The End. Let me back up a bit The morning after the last wedding post, I get a message: “Where’s the end of the story?” “You’re not going to leave us there in sub-zero temps and gale force winds, are you?”“What about the cake? The desserts? The Midnight Breakfast…..” Actually, I fully intended to come back and do the last who ha on the wedding. Only, my fridge was awash in wedding food… and I’d kinda crispy crittered myself on the marathon cooking jag… and Jane was already tired of eating things she really didn’t want. … so I waited a week before I even started to think about this last trip to the beach. And then I got involved in fifteen other things. But before I get to my own contributions, I’m all for paying it forward. I want to acknowledge some of the other people and things that came together in just a great big ball of good karma to make this event such a success. Photos –  http://www.dianedouglass.com/ The above …

Navigating the Rut

I know it’s inevitable, we get wrapped up in the day-to-day of our lives and really just stop thinking about certain things. We get up, dress, work, drive… We roam around in a fog doing things automatically… and we make rationalizations for it. That sandwich shop you’ve eaten a turkey on rye every day for the last two weeks – I’m busy, it’s my Go To lunch (and you’ve got a little lettuce on your chin… again…) That you pull on the same yoga pants and sweat shirt when you walk in the door –  they’re my Go To lounge wear (never mind they’re thread-bare and you look like a hobo) That you’ve worn the same suit as long as anyone can remember – It’s classic… and besides, it’s my Go To suit (the padded shoulders do make you look taller) … your go to dinner, you can make with your eyes closed … that go to restaurant, that serves a little bit of everything so no one has to think … the go to market, you instinctively …

Peach Butter Bingo 2 – Peach Butter Roll

Roll That Beautiful Peach Footage…. The peach butter roll is a riff on my great grandmother Clara’s Chocolate Roll. Biscuit – based desserts are part of a group of foods I classify as “depression foods.” Times were hard, time – in general, was short as more and more people were leaving the farm in search of by-the-hour- or week work to sustain their families –  and staples were in even shorter supply… Enter quick-work meals, where a working mother could still get home and pull together a hot, nourishing, and  filling meal in a relatively short period of time – with a limited number of ingredients. And, yes… I said biscuits. So – to begin with, you’re going to need a good biscuit recipe. I’m using Jane’s Buttermilk Biscuit recipe a). Because they’re damned good biscuits b). I know it by heart I’ll go ahead and give it to you again, instead of making you crawl the site for it. Jane’s Buttermilk Biscuits Makes 24 mini biscuits… or 12 if you make something as big …

Apple and Currant Cream Tart

My life is full of apple memories. I remember watching mesmerized as my granddad, equipped with his trusty pocket knife, cut artful, seamless spirals of apple peel sitting in his chair… My father taking huge cheek bulging half-apple bites out of his Saturday yard work snack apple… My brothers and I carefully picking our way through the crab apple tangles near the house, trying to reach that elusive, less insanely puckering fruit near the top of the tree… Eating the oddly confusing pear-apples (looks like an apple – textured like a pear – tastes like nothing) that grew in my grandfather’s unattended orchard… Busting my lip during my one and only apple bob… My first fresh squeezed apple cider at some mountain festival as a child… Some kid from grammar school blowing half-chewed apple in my face… I still don’t remember why… Endlessly feeding green apples to a mule… It’s no surprise I gravitate to the local apple barns and decorative displays at the market. The other week out shopping with Jane, I’m always trying …