Apple and Frangipane Tart

Let's dust things off here a bit, shall we? Last I checked, we were in the height of summer making berry tarts full of gorgeous warm weather things. Now the air has cooled, the leaves have started to fall and the market is chock full of apples and pears. I have already taken a customary trip upstate to pick apples (and grapes!) and am elbow deep in fall baking projects (and some other fun stuff I will share soon). I have also discovered the russet apple. Actually, I guess it would be more accurate to say that I have finally noticed the russet apple because they have been around since the 1800s. They are pretty unassuming as far as apples go with rough, leathery skin, but the flavor is unbeatable. Beyond that gnarly exterior is super firm white flesh with hints of maple and nuts and I am already dreaming about the crumb topped pie I am going to make with them... If you live in NY, you can find russet apples at the Locust Grove stand on Wednesdays at the Union Square Greenmarket.

The first thing I made with my russets was this wonderfully simple tart from Izy Hossack's new book, Top with Cinnamon. It comes together quickly in one bowl (well, actually it's a saucepan, but you get my drift) and it's gluten free. The original recipe called for sliced plums, which would be totally delicious, but I wanted to put my russets to work so I used one of those instead. I'm sure the tart would be equally lovely with pears or any other fruit, really.

For more fall recipes, check out the round-up I put together last year here.

In other news, I finally joined Steller. If you like, join me there for fun food and travel stories, username: yossyarefi.

p.s. Will any of you NYC folks be participating in Enid's annual Apple Pie Contest on October 19 Maybe I'll see you there...

Apple Frangipane Tart
adapted from Top with Cinnamon by Izy Hossack

90 grams (3 ounces, 6 tablespoons) unsalted butter
140 grams (5 ounces, 2/3 cup) granulated sugar
4 tablespoons maple syrup
1 egg
1/2 teaspoon almond extract
1/4 teaspoon salt
1/4 teaspoon baking powder
95 grams (3 1/4 ounce, 1 cup) ground almonds
70 grams (2 1/2 ounces, 3/4 cup) oat flour
1 large baking apple, sliced thinly
1 tablespoon confectioner's sugar

Preheat oven to 180ºC/350ºF. Grease and line a 7x10 or 8x8 inch baking pan with parchment. I used a 10-inch tart pan that worked well. Don't skip the parchment paper!

Melt the butter in a saucepan. Remove from heat and stir in the sugar and syrup. Beat in the egg, almond extract, salt and baking powder. Stir in the almonds and oat flour until smooth.

Pour the batter into the prepared pan and arrange the apple slices on top in a decorative pattern. Bake the tart for 25-30 minutes until golden. Cool the tart for 15 minutes then dust with the confectioner's sugar and serve warm or at room temperature.

Strawberry Ice Pops Two Ways

I went on a strawberry picking adventure last week and I am going to tell you all about it soon, but in light of the heat wave happening in NYC I thought I should share these super easy ice pops with you right away. This is a slapdash kind of recipe that only takes a few minutes to throw together and because the berries are never heated it truly preserves the fresh flavor of summer's finest. All you have to do is slice up some strawberries and throw them in a blender with some sweetener (any kind you like) and freeze. Then, once you've patiently waited a few hours you'll have the perfect treat to enjoy while sweating out the summer on your stoop or fire escape or back yard if you are really lucky.

More strawberry recipes soon!

Strawberry Vanilla Ice Pops
yield, about 6 depending on the size of your molds

This method would work with any berry that you have laying around so feel free to experiment. The only thing i wouldn't do is put whole pieces of fresh fruit in the pops. It looks pretty, but I find the icy chunks kind of unpleasant to eat.

1 pound strawberries washed and hulled
2-4 Tablespoons sweetener (honey, sugar, maple syrup, or agave) depending on the sweetness of your fruit
juice from 1/2 a lime
seeds from 1/2 vanilla bean or 1/2 teaspoon vanilla extract
tiny pinch salt

Slice the strawberries and toss them with the sugar, lime, vanilla, and salt. Let the berries macerate for about 15 minutes then blend the mixture thoroughly. Taste the mixture and adjust the sweetness if necessary. Strain the mixture to remove the seeds if you like, I didn't bother. Pour into your ice pop molds and freeze until firm, at least 4 hours or overnight.

Buttermilk Variation

Add 1/3 cup buttermilk to the blended strawberry mixture then freeze as desired. Alternately, add buttermilk to half of the strawberry mixture and make striped ice pops like these.

Small Batch Rhubarb and Ginger Jam

I didn't really plan it this way, but May is shaping up to be rhubarb month here at Apt. 2B so I hope you'll forgive me for another (few) rhubarb recipe(s). Today, I am sharing my favorite, very simple rhubarb preserve. I usually make this a few times throughout the season to enjoy stirred into my morning yogurt, but I always end up eating a lot of it straight from a spoon. The natural sweetness of vanilla is the perfect match for rhubarb's natural tartness and the heat from a bit of fresh ginger livens up the whole mess. Most rhubarb jam recipes call for equal parts rhubarb and sugar, but I really enjoy the tart pucker of rhubarb so I cut the sugar down to almost half of that amount. Feel free to add a bit more if you like things on the sweeter side.

Small Batch Rhubarb and Ginger Jam
yield, about 16 ounces 


1lb rhubarb stalks
7 ounces sugar
2'' piece of fresh ginger, peeled and grated finely
1/2 vanilla bean, scraped
juice of one lemon

1. Chop the rhubarb into 1/2'' pieces and place it in a bowl. Add the sugar, grated ginger, vanilla bean seeds and pod, and lemon juice. Stir to combine well, cover the bowl with plastic wrap and let the mixture rest for 4 hours at room temperature or overnight in the refrigerator.
2. After a bit of rest the rhubarb mixture should be nice and juicy. Transfer the mixture to a non reactive pan and cook over medium high heat, stirring occasionally until the jam begins to boil and the rhubarb starts to break down.
3. Raise the heat to high and boil for 10-15 minutes or until set, being careful not to let the bottom scorch. Begin checking the jam for doneness at about 10 minutes. I generally use the wrinkle test to check for doneness with this type of jam, but if you like numbers you can cook it to 220ºF.
4. Remove the vanilla pod and save it for another use.Transfer the jam to clean jars and store in the refrigerator for a few weeks. Alternately, process the jars in a hot water bath for 10 minutes for shelf stable jam.

Almond Ice Milk with Strawberry and Rhubarb Salad

This combination of frosty almond milk and tart, fresh rhubarb is raw, gluten free and vegan (for honey eating vegans, of course). I know to some that sounds totally boring, but for as much as I like buttery treats, I also crave a bit of lightness (especially when the weather warms up) and this dessert totally has that going on. I am usually not a fan of the classic strawberry and rhubarb combo, but the pucker of raw rhubarb (still Camille's batch!) is nicely mellowed by the addition of sweet strawberries, a bit of honey, and some fresh mint to make an utterly refreshing, cool, and crisp salad. The almond ice milk is a pretty neutral, granita base that will work well with a number of different fruits and I imagine fresh or roasted stone fruit later in the summer would be delicious here, so feel free to give this recipe your own spin. Oh, and you could certainly make this dessert richer by adding some whipped coconut cream on top (for dairy avoiders) or a bit of whipped cream (for dairy fans).

Almond Ice Milk
yield about 3 cups
I like the bit of texture that adding some almond pulp back in to the ice milk gives the mixture, but if you'd like a smoother icy-treat leave out the pulp. This would also work well with cashews. If you've ever made a granita like this, then you know that it is just about the easiest frozen treat to put together, save the "popsicles" I used to make out of orange juice poured into in ice cube trays and stuck with a stick (tell me you made those when you were a kid too).

5 1/2 ounces raw almonds
24 ounces filtered water (plus more to soak the almonds)
2 tablespoons raw honey or maple syrup (or to taste)
1 teaspoon vanilla extract or 1/2 vanilla bean, scraped
1/4 teaspoon almond extract (optional)
pinch salt

1.  Add almonds to a large container and cover with filtered water. "et the almonds soak for at least 4 hours or overnight then drain the almonds and add the 24 ounces of filtered water and blend thoroughly. Strain the mixture through a nut milk bag (a phrase that makes my inner teenager giggle) or through a strainer lined with cheesecloth. If desired, add 2 or 3 tablespoons of the nut meat back into the strained milk for texture.
2. Add the sweetener of your choice, vanilla, almond extract and salt to the almond milk and blend to combine.

3. Pour the mixture into an 8x8 or 9x9 baking dish. Taste the mixture and if you find it to be not sweet enough add in a bit more sweetener and stir to dissolve. Cover the dish with plastic.
3. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the milk with a fork to break up the crystals, cover and place back in the freezer. Scrape the milk every 30min or so until it is frozen and crystals have formed.

Strawberry and Rhubarb Salad
yield about 2 cups
This salad is sweet-tart and utterly refreshing thanks to a dose of fresh mint.

2 medium stalks rhubarb
1 pound strawberries
2 Tablespoons raw honey or maple syrup(or more to taste)
3 Tablespoons mint leaves, thinly sliced

Dice the rhubarb and strawberries into 1/4-1/2'' pieces small and even pieces are key here. Toss the chopped fruit and honey gently to combine. Let the mixture sit for 30 minutes and taste. The fruit should soften slightly and release some of it's juices. Adjust sweetness if necessary then add in the sliced mint right before the salad is served.

To Serve

Layer the ice milk and the rhubarb and strawberry salad in clear glasses. Top with fresh mint leaves. Serve immediately. Try not to spill mint leaves all over the place like I did, what was I thinking ;)

Rhubarb and Gin Sorbet with Rose Cream

When Spring finally arrives every year I don't get worked up about ramps or spring onions when they hit the market. I enjoy sunshine and magnolia blooms and dogwood trees and cherry blossoms just as much as the next gal, but the only thing I really get excited about every May is rhubarb. It is my very favorite vegetable disguised as fruit to cook with and it is so welcome after a long winter of apples and pears.



We get plenty of delicious rhubarb in NYC, but I can never seem to find locally grown barb that is as vibrant in color as the stuff I used to find in the Northwest. I hear it is because those deep red plant starts are hard to find in the Northeast, but thanks to an online friend turned real-life friend I recently found myself with a glut of the most perfectly rosy red stalks of homegrown rhubarb. Camille to the rescue! With gorgeous rhubarb! Maybe I'll just have to keep my eye out for a deep red rhubarb start next time I am visiting my family to bring back with me.

This year, to start off my rhubarb extravaganza (and there will be an extravaganza) I bring to you this wonderfully complex dessert that is surprisingly simple to put together. It is cool and tart, floral and herbal, creamy and sweet all in one. If I was Southern I might say, y'all gotta try this one. Instead I will say, seriously you guys, if you have an ice cream machine this should be the first thing you make with it this Spring.

If you peek over at the sidebar you may notice something new and very exciting. I am so happy to announce that this here blog was featured as one of Saveur's Sites We Love. You can check out the post here.

Oh, and sorry for the extended break between my last post. I'll be back soon, with more rhubarb! More rhubarb recipes from the archives of this blog can be found here.

Rhubarb and Gin Sorbet with Rose Cream

Rhubarb and Gin Sorbet 
yield, roughly one quart
The herbal flavor of gin complements the sweet-tartness of this rhubarb sorbet wonderfully and the small amount of alcohol makes the frozen sorbet perfectly scoopable. If you don't like gin, feel free to substitute vodka or leave the booze out entirely for a more family-friendly treat. Just make sure to thaw the sorbet for a few minutes before scooping.

8 ounces water
7 ounces granulated sugar
1 lb rhubarb stalks, the rosiest red ones you can find, chopped into 1-inch pieces
2 Tablespoons lime juice (or the juice of one juicy lime)
2 Tablespoons light corn syrup
2 Tablespoons gin, plus a bit more to serve (I used Hendrick's)

1. Combine the sugar and water in a medium sized saucepan and heat on medium high, stirring occasionally until  the sugar dissolves. Add in the rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.
2. Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
3. Just before churning, stir in the gin. Freeze the chilled mixture in an ice cream machine, according to the manufacturer's instructions. Store in the freezer in an airtight container.

Rose Cream
The soft perfume of rose water goes beautifully with tart rhubarb sorbet, but if you don't like the idea of flowers in your food feel free to leave it out. The sorbet is wonderful on its own. For vegan rose cream, try whipping chilled coconut milk. Instructions can be found on this post from the archives.

4 ounces chilled heavy cream
4-8 drops rose water
2 teaspoons granulated sugar (vanilla sugar if you have it)

Whip the cream to soft peaks then add in the sugar, followed by the rose water (one drop at a time) until desired flavor is reached.

To Serve

Top scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.

Caramelized Pumpkin Puddings

I generally use roasted butternut squash for any holiday baking that calls for pumpkin purée. Personally, I think sugar pumpkins are pretty flavorless and not really worth the effort, but that was before I met the winter luxury (a pretty sexy name for a squash if you ask me). They are an heirloom variety that I had never seen before a trip up to Maine to assist a shoot that was covering the Common Ground County Fair last month. There was a beautiful farmer's market at the entrance to the fair with quite a few varieties of heirloom squash that I hadn't seen before and I couldn't resist bringing a few back to New York with me (big surprise). My hands down favorite was the winter luxury, a curious little pumpkin covered with netting like a melon that I admired my on my mantle for about a week before I gave in and decided to make something with it. When I cut it open the flesh was beautifully orange and when roasted it was smooth with hints of caramel and toffee. It was so naturally sweet and tasty that I ate the leftover puree plain as I stood over the stove whisking this very pudding. The pudding below is a perfect foil for the winter luxury's smooth texture and flavor, but if you aren't up to roasting your own pumpkin, canned will do just fine just don't skip the caramelization step.

p.s. Does anyone in have a winter luxury supplier in New York? I haven't been able to find them at my local farmer's market and I would love to find a few more before Thanksgiving.

Caramelized Pumpkin Puddings with Brown Sugar Cream and Seeded Brittle
yield 6-8 individual parfaits
If you'd like to roast your own pumpkin for this recipe here is a great tutorial from Aimee at Simple Bites. The caramelization technique below comes from Meta Given by way of Food52 and it is a winner.

Caramelized Pumpkin Pudding

1 1/2 cups roasted pumpkin puree
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
3 large egg yolks
3 Tablespoons cornstarch
pinch salt
1/2 vanilla bean, seeds scraped
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
2 tablespoons unsalted butter

1. Spoon the pumpkin puree into a saucepan and cook over medium heat, stirring constantly for about 10 minutes or until the puree looks slightly dry and caramelized. Keep warm while you prepare the pudding.
2. In a bowl or measuring cup, whisk the milk, cream and egg yolks. In medium saucepan whisk together the sugar, salt and cornstarch then whisk in the milk mixture, followed by the vanilla bean seeds and pod.
3. Cook the mixture over medium heat, whisking constantly until it has thickened and is bubbling gently, 8-12 minutes.
4. Remove the pan from the heat and stir in the warm pumpkin puree, spices and butter. Remove the vanilla bean pod and save it for another use. Pour the pudding into a dish and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until completely cool.

Brown Sugar Cream

1 cup heavy cream
3 tablespoons light brown sugar
1 teaspoon vanilla extract, bourbon or rum

Combine the cream, brown sugar, and extract or booze in a large mixing bowl and whip until medium peaks form.

Seeded Brittle 

I used this recipe and added in 2 tablespoons of sesame seeds with the pepitas.

To Assemble

Whisk the chilled pudding until smooth, then layer it with the whipped cream in pretty glasses. Top with a few shards of brittle right before the puddings are served.

Classic Dill Pickle Spears

I've been so distracted by pies and tarts recently, that after my wild success with pickled beets I nearly forgot about my goal to make more pickles this summer, for shame! Luckily, I ran into a giant crate of Kirby cucumbers the other day to remind me to get back to brining. I chose a classic dilly recipe full of ingredients I always have on hand (except the dill seeds, which were easy to find) for my cukes which was perfect for a novice pickler like me. From start to finish, this recipe took less than 30 minutes (plus the curing time) and they are perfectly garlicy and spicy with a nice vinegary bite, the only problem is that I drastically underestimated how many pickles my household was capable of eating in a week. I guess it's back to the stove for me...



I'm pretty excited to pick up some more cucumbers to make another batch of these guys and now that I am well on my way to becoming a pickle pro, I think I'll whip up batch of bread and butter pickles to tuck into my sandwiches. I might even have to find a crinkle cutter for those classic pickle-chip ridges.

Classic Dill Pickles
adapted from the Food in Jars Cookbook
yield, 4 pints of pickles

2 cups apple cider vinegar
3 teaspoons pickling salt
8 garlic cloves, peeled
1 teaspoon red pepper flakes, divided
4 teaspoons dill seed, divided
2 teaspoons black peppercorns, divided
1 overflowing pint pickling cucumbers (I think I fit about 4 small cukes per jar)

1. Prepare and sterilize four pint jars, preferably regular mouth. Place the lids in a small saucepan, cover with water and simmer over very low heat.
2. Combine the vinegar, 2 cups water and the pickling salt in a medium pot and bring to a boil.
3. While the brine is boiling, add 2 garlic cloves, 1/4t red pepper flakes, 1 teaspoon dill seed, and 1/2 teaspoon black peppercorns to each sterilized jar. Trim the blossom ends from the cucumbers, cut them lengthwise into spears and pack them tightly into the jars. Alternately, you can pickle the cucumbers whole.
4. Carefully pour the hot brine over the cucumbers in each jar, leaving 1/2 inch of headspace. Gently tap the jars on a kitchen towel to release any air bubbles, then use a wooden chopstick to dislodge any remaining air bubbles in each jar. Check the headspace again and add more brine if necessary.
5. Wipe the rims, and apply the lids and rings to the jars. Process in a boiling water bath for 5 minutes, then let the pickles cure for at least 1 week before eating.

This book was sent to me by the publisher. All opinions expressed are my own.

Fresh Apricot Compote with Vanilla

The apricots available at my local farmer's market are of the rosy cheeked variety, and this time of year it is impossible to ignore them. Their blushing faces stare up at me from their baskets every time I walk by, making them completely irresistible to my produce loving heart and I pick up a handful or two every chance I get.



Like most fruit this time of year, fresh apricots require very little to make them sing. Prepared this way, they are not as sweet or smooth as jam, but a bit of sugar (or honey), vanilla, and gentle heat coaxes out all of their wonderful rich, buttery flavor without losing their distinct tartness. They slump over in the pan and release their juices making them the perfect topping for all sorts of dishes. 

The day I made this compote, we piled big spoonfuls on top of a batch of "Waffles of Insane Greatness" which were so tasty and easy to put together on the fly, but if you can anticipate your desire for waffles the night before, give Marion Cunningham's Yeasted Waffles a try. You have to let part of the batter rest overnight, but the reward of crisp, full flavored breakfast treats will far outweigh the little bit of effort required to put the batter together. Both recipes can be found in this post (with far more poetic descriptions) by Molly from Orangette if you're curious.

I can also say with authority that the compote is great eaten by the spoonful, straight from the fridge or with yogurt for breakfast or an afternoon snack. I imagine it would also be delicious spooned over some crispy baked puff pastry and garnished with a dollop of creme fraiche for dessert.

See how I used apricots last summer in this Apricot Jam with Saffron and Rose.

Fresh Apricot Compote with Vanilla
yield about 1 1/2 cups

1 pound/453g rosy cheeked apricots
1.5-3 ounces/36-72g sugar or honey depending on the sweetness of the fruit
1/2 vanilla bean, scraped
1, 1/2'' wide strip of lemon zest
1 tablespoon lemon juice
2 tablespoons water

1. Remove the pits from the apricots by gently tearing the fruit in half. Add the pitted apricot halves, sugar, vanilla bean seeds and pod, lemon zest, lemon juice and water to a medium saucepan and stir gently to combine.
2. Cook the mixture on medium low heat until the sugar dissolves and the apricots begin to release their juices. Turn the heat up to medium and gently simmer the apricots, stirring occasionally, until they are very soft and beginning to fall apart, but not completely mushy. About 10-15 minutes. Taste the apricots and add a bit more sweetener if desired.
3. Remove the vanilla bean pod and reserve it for another use, remove the strip of lemon zest and serve the apricots warm or cold. If there are any leftovers, store them in the fridge.

Raspberry Coconut Fool and a Few More from the Farm

I hope you don't mind if I share a few more snaps from my raspberry picking day. I guess I really am a city kid now because that day in the fields thrilled me to the core. I can't help it, I am a fruit nerd and it has been an unusually fruitful summer so far in Apt. 2B (I also love puns, sue me). Don't worry I'll reward your patience with a super simple summertime recipe for a vegan and gluten-free fool (pictured above) and how I used the rest of my raspberries at the end of this post, sound good?






I picked about five pounds of raspberries two days before I packed up and headed out of town for over a week, so I had to make use of the berries right quick. Here's my raspberry scorecard (á la Autumn Makes and Does).

- Most of the five pounds of berries went in to this killer Raspberry Currant Jam that I am looking forward to eating all year long.
- Then I took a few pints and canned some Raspberry Syrup using Marisa's recipe for strawberry syrup from the Food in Jars Cookbook subbing raspberries for strawberries, naturally.
- There were a few handfuls eaten out of hand (ahem, every time someone opened up the fridge and spotted the berries) or tossed into smoothies.
- I made a quick tart with a scrap of puff pastry topped with a few spoonfuls of raspberry currant jam and a generous handful of raspberries and currants sprinkled with coarse sugar. Easy and so good.
- And last, but certainly not least came this fool which is just about the easiest dessert I've ever made. The only drawback is that it does require some advance prep, but just a little. All you have to do is remember to chuck two cans of full fat coconut milk in the fridge the night before you want to make these delicious, creamy (and vegan!) desserts. Easy, easy, easy.


Oh, and one last thing before we get to the recipe. A few months ago the fine folks at Houzz.com asked me to share how I make the most out of my city kitchen. So, I sent off some photos and this week Apt. 2B is featured as the kitchen of the week! I have to warn you, it is small and artificially lit, but it is mighty! 

Check out the feature here.

Raspberry Coconut Fool (Vegan)
serves 6-8
This dessert is best prepared and served immediately. If it sits too long the raspberries and coconut cream will begin to separate.

3 cups raspberries (about 2 pints) plus a few more to garnish
1 3/4 ounces sugar plus 1 tablespoon
2, 14oz cans full fat coconut milk (chilled overnight!)
1 teaspoon vanilla or almond extract
1/2 teaspoon rose water (optional)
toasted coconut flakes to serve (optional)

1. Gently mash two cups of the raspberries and 1 3/4 ounces sugar in a medium bowl, set aside while you whip the cream.
2. Remove the top layer of cream from the cans of coconut milk, being very careful not to get any of the liquid below. Place the cold cream in the bowl of a stand mixer or in a large bowl and whip on medium high until the cream thickens and stiffens to a whipped cream consistency, about medium peaks. Whip in the remaining tablespoon of sugar, vanilla or almond extract and rose water (if using).
3. Fold the raspberry mixture into the whipped coconut cream.
4. To serve, layer the coconut raspberry mixture with the fresh raspberries in clear glass dishes. Top with toasted chopped coconut if desired and a few berries. Serve immediately.

Rhubarb Lime Granita

Granitas are a favorite in my arsenal of summer treats because they are such a cinch to put together; take some fruit, add water and sweetener, spice it up if you feel like it, then throw it in the freezer. Done. This one does require you to turn on the stovetop, but only for a few minutes. I hope you don't mind. You will be rewarded with a frozen treat that is bright and tart and the prettiest share of pink and is absolutely delicious with a splash of prosecco on top or maybe with some tequila and a sprinkle of salt? I've heard rhubarbaritas are mighty fine.  

Rhubarb Lime Granita

12 ounces water
1 pound rhubarb stalks, chopped into 1/2'' pieces
3.75 ounces sugar
1 vanilla bean, seeds scraped
zest and juice of one lime
pinch salt

1. Add the water, rhubarb, sugar and vanilla bean seeds and pod to a medium saucepan. Cook over medium heat until the rhubarb is very soft and begins to fall apart.
2. Strain the mixture through a medium sieve into an 8x8 or 9x9 baking dish, pressing gently to extract as much juice as possible. Remove the vanilla bean and save for another use, save the rhubarb solids too. They are great over yogurt. Stir in the lime zest and juice and the salt. Taste the mixture and if you find it to be too tart, add in a bit more sugar and stir to dissolve. Cover the dish with plastic.
3. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture, cover and place back in the freezer. Scrape the granita every 30min or so until it is frozen and crystals have formed. To serve: Spoon the granita into small dishes and top with a squeeze of lime and a splash of tequila, champagne, cava or prosecco if you are feeling festive.

Gingery Pickled Beets

These beets serve as my opening ceremony to this year's canning season and the recipe comes from my original canning inspiration's new cookbook, Food in Jars. When a review copy of Marisa's beautiful book showed up in the mail I first squealed like a little school girl, then I got to work marking all of the recipes I couldn't wait to try. I started with this recipe for gorgeous ruby red beets in a gently spiced brine which temporarily stained my stovetop with bright magenta splatters (entirely my fault). Oh, and I totally jumped the gun on letting these guys rest. I opened a jar after only three days and topped my lunch salad with a few beets and they were just as bright and spicy from the sliced ginger as I'd hoped they would be. I'm sure they'll be even more delicious after a few more days in their vinegary bath.

Thank you Marisa for this gorgeous book, I can't wait to use it all summer long!

Gingery Pickled Beets
from Food in Jars by Marisa McClellan
yield, 3 finished pints of beets

The only changes I made to this beautiful recipe were to use wide mouth jars (my local hardware store only carries wide mouth jars, no idea why) and I sliced a jar worth of beets into rounds instead of wedges to pickle and give to my Aussie Burger loving pal. I also had a bit of extra brine that I tossed in a jar with some sugar snap peas I had laying around. 

2 lbs red beets
2 cups apple cider vinegar
2 tablespoons pickling salt
1 cup sugar
1 cinnamon stick
1 2'' piece of fresh ginger, peeled and thinly sliced

Scrub the beets, removing the greens and long roots (save the greens, they're edible!). Place the beets in a pot and cover with water. Simmer over medium heat until the beets are just tender, about 30-45 minutes. Drain and rinse with cold water. When the beets are cool enough to handle, rub the skins off with your fingers. (Wear plastic gloves or resealable plastic bags on your hands if you are averse to pink-stained skin.) Trim the unwieldy ends, cut the beets into wedges, and set aside.

Prepare a boiling water bath and sterilize 3 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine vinegar, 2 cups of waer, salt, sugar, cinnamon stick and ginger slices in a pot and bring the brine to a boil.

Meanwhile, pack the beet wedges into the sterilized jars. Slowly pour the hot brine over the beets in each jar (making sure to include 2-3 ginger slices in each jar), leaving 1/2'' headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings and process in a boiling water bath for 10 minutes.

Let the pickles cure for at least 1 week before eating.

Chocolate Irish Cream Candies

Due to the unseasonably warm temps we've been enjoying in NY, Spring cleaning (and picnic season!) is starting a little early in Apt 2B. I like to take Spring cleaning nice and slow so I usually start with the pantry/kitchen where I am guaranteed to find all kinds of fun (ugh, and not so fun) things hiding. My first discovery this year was a sad, half empty bottle of Baileys from who knows when that I revived into these seasonally appropriate chocolate candies. I invited a pal to enjoy them with me in the park over a game or two of Bananagrams. It was warm and breezy and everything was perfect until a pair of dudes and their techno music ruined our sun soaked afternoon, but I digress. These sweet and salty treats require a candy thermometer to make, but I'd say they're pretty low on the difficulty scale. Just dump the first 5 ingredients into a big pot and cook them until they're good and hot, add some chocolate, sprinkle some salt and they're done. Texture wise, I'd put these candies somewhere between fudge and caramels; firm from the chocolate and soft and chewy from the cooked sugar.

Chocolate Irish Cream Candies
adapted from Vanilla Garlic

1c heavy cream
1/2c Irish Cream liquor
1 1/2c sugar
1 1/2c golden syrup (or corn syrup)
1t salt
9oz bittersweet chocolate, chopped finely
1t flaky salt for sprinkling (optional)

1. Line a 9x9 pan with a piece of parchment paper or aluminum foil and grease well.
2. In a large, heavy bottomed combine the heavy cream, Irish Cream, sugar and corn syrup. Over medium high heat bring the mixture to a boil and cook until it reaches 250º (or 248º for slightly softer candies). Remove from heat and let cool for 5min.
3. Stir in the chopped chocolate and pour into the prepared pan. Smooth the top and sprinkle with flaky salt if desired.
4. Cool completely and cut into 1'' cubes with a sharp, hot knife. In between cuts I run my knife under hot tap water then dry it off and slice. Wrap in parchment or waxed paper squares and keep the candies in an airtight container to store.

Orange Almond Upside Down Cake

I've been taking myself on more adventures lately. Nothing big or fancy, just a short jaunt every now and then to somwhere I've never been before.  I love this city, but the Northwesterner in me longs for more green stuff and fresh(er) air.

I had the afternoon free last Friday and a new camera to test out so I grabbed some film, a snack and hopped an uptown train to visit Fort Tryon Park and The Cloisters at the upper tip of Manhattan. The Cloisters house a collection of medieval art and architecture including some damn fine unicorn tapestries and beautiful gardens full of trees and plants depicted in the art. Pretty neat stuff. 

It was cold and bright that day. When I got off of the train I noticed here were very few other people in the park, save a class of kids having lunch and a grounds keeper or two. The quiet was nice and I wandered through the park, following all of the stairways and paths I came across until I got to the museum. 

Admittedly, winter wasn't the best time to visit as there wasn't much going on, but there were signs of spring popping up in the form of crocuses and hyacinths spread throughout the enclosed courtyards. There were even a few citrus trees (maybe mandarins of some sort?) full of fruit in varying stages of ripeness.

It was a wonderful, inspiring afternoon and on my way back through Fort Tryon Park I walked slowly and savored a juicy Sumo Mandarin and let my mind wander a little bit. I'll be sure to visit later in the Spring and Summer when things are a bit greener and to see the fig, quince, and apple trees heavy with fruit.

With the scent of citrus oils on my hands, I thought all of the way home about baking something light and orangey. I knew this simple gluten free cake I spotted on Simple Bites a few weeks ago and was the perfect thing to cap off the day.


Orange Almond Upside Down Cake
adapted from Simple Bites

For the Topping

1 thinly sliced navel orange
2T butter
1/3c sugar

For the Cake

8oz soft butter
8oz sugar
8oz finely ground almonds
3 eggs
1t vanilla extract
2T lemon juice
zest of 2 lemons
zest of 1 orange
3oz fine cornmeal
1t baking powder
1/2t salt

Preheat oven to 325º. Grease and line a 9'' cake pan with parchment paper. I obviously didn't line my pan and the cake stuck a bit, not too bad, but not good either. So don't be like me, line your pan.

For the Topping

In a medium skillet melt the butter then add the sugar. Over medium heat, cook for 1 minute. Pour the mixture into the prepared pan, then arrange the sliced oranges on top of the butter/sugar mixture in a single layer. You may have to slice your slices in half for this.

For the Cake

1. In the bowl of a standing mixer, or with an electric mixer, cream the butter and sugar together until light and fluffy, about 3min. Add the almonds and mix thoroughly.
2. Add in the eggs one at a time followed by vanilla, zests, and lemon juice.
3. Fold in the cornmeal, baking powder and salt making sure to scrape the bottom of the bowl to ensure that the batter is mixed well.
4. Pour the batter into the prepared pan and smooth the top. Slide into the oven and bake for 40-45min or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 10min, then invert onto a plate or platter to cool completely. Serve warm or at room temp.

Notes:

- This blog is a great resource for fun day trips from NYC that are accessible by subway, train and car: nycitycures.com
- The Cloisters Gardeners keep a blog too: The Medieval Gardens Enclosed

Parsnip Macaroons

I know that I am not alone when I say that I love parsnips because when I posted the bouquet of them that I happily carried home from the grocery store yesterday, I got quite the response. Ok, a percentage of those responses were from a certain family member of mine (hi mom!), but still, Parsnip Lovers Unite! With cookies! I know it sounds a little bizarre to bake with something usually used in savory preparations but I find that if you choose the right specimens, parsnips are just as sweet as carrots with a more complex flavor profile. The inspiration to bake them into macaroons came from Alice Medrich and her Spicy Carrot Macaroons that I've been meaning to try for ages. With a few substitutions they baked up into little golden haystacks perfect for teatime. The parsnip flavor is subtle, like a spice note in the background that pairs really nicely with sweet maple syrup, crunchy almond and chewy coconut.

Parsnip Macaroons
inspired by Alice Medrich's Spicy Carrot Macaroons
yield 18-20 cookies

2 egg whites
3.5oz unrefined cane sugar
2oz maple syrup
1t vanilla extract
1/4t lemon zest
1/4t salt
3oz unsweetened shredded coconut
4oz finely chopped almonds
4oz peeled and finely shredded parsnip (or carrot) make sure to choose small, slender parsnips as they are sweeter than their larger counterparts.

Preheat oven to 350º

1. In a medium bowl, whisk together the egg whites, sugar, maple syrup, vanilla, lemon zest and salt until frothy.
2. Add in the coconut, almonds and shredded parsnip and stir well to combine. Let the mixture sit for 10 minutes to allow the sugar to melt and soften the coconut.
3. Set the bowl over a double boiler or in a skillet of simmering water and stir the mixture, making sure to get down to the bottom of the bowl. Cook until the mixture is very hot and the liquid in the bottom of the bowl has thickened and turned slightly opaque, 5-7min.
4. Using firm pressure, form the mixture into heaping tablespoon sized pyramids and place on a parchment lined baking sheet. The mixture will be quite loose and it helps to wet your hands to form the cookies OR just use a cookie scoop. Slide the sheets into the oven and bake the cookies until they are deep golden brown on the edges, 20-25min. Make sure to bake them thoroughly, mine may have been a bit underdone.
5. Let the cookies cool completely on the parchment sheets, peel them off carefully and store at room temp, covered loosely for 3-4 days. As they age they will become softer and the lemon zest flavor more pronounced.

Rice Pudding with Old Fashioned Oranges

It's easy to hibernate in New York in the winter. It's cold and grey, the wind whips through the buildings straight to my bones, and the walk from my warm cozy apartment to the subway seems immeasurably long. This season, in an effort to spend more time together and keep ourselves from getting too lonely, some pals and I are going to make an effort to have a Sunday meal together a few times a month, a Sunday roast if you will. I don't know about you guys, but I will pretty much always show up when someone invites me for dinner, public transportation and weather be damned. Our inaugural dinner was a few weeks ago and I offered to bring along a sweet something to end the meal. I knew I needed something that was easy to transport and I wanted it to be both comforting and light, so I turned to the most comforting dessert I could think of then lightened it up with a healthy dose of citrus. Then, because it's winter, I put some booze in it. These chilled, boozy oranges are the perfect foil to creamy rice pudding and the perfect thing to share with friends, elbow to elbow, in someone else's warm cozy apartment. Now, getting up from the table and heading home is another story.

For the Pudding
Adapted from Martha Stewart's Pies and Tarts

1c arborio rice
4 1/2c milk
1/2 vanilla bean
1/2c sugar
pinch salt
1 cara cara, navel or blood orange
3/4c heavy cream
1 egg yolk

1. In a medium bowl zest the orange directly in the sugar then scrape the vanilla bean and add the seeds into the sugar mixture. Rub the sugar, zest and seeds with your fingers until it is all evenly distributed.
2. Supreme the orange over a bowl, and squeeze the membrane to extract as much juice as possible. Strain off the juice and reserve for later, you should have between 1/4-1/3c of juice. You will use the orange segments later as well.
3. In a medium saucepan combine the rice, milk, salt, sugar mixture and vanilla bean pod. Bring to a gentle simmer and cook, stirring occasionally until the rice is tender and most of the liquid is absorbed, about 30min. Remove the vanilla bean pod, rinse it off and save it for another use.
4. In a large bowl, whisk together the heavy cream, egg yolks and reserved orange juice. Slowly add the hot rice mixture while whisking constantly. Return the entire mixture to a saucepan and cook over medium low heat until the mixture boils and thickens, about 10min. Remove from heat and cool slightly before serving. This can also be served room temperature or chilled. If you find the chilled rice pudding is too firm, loosen it up by stirring in a few tablespoons of milk or heavy cream.

Old Fashioned Oranges (like the cocktail)
Adapted from Alice Medrich's Pure Dessert

4 cara cara, navel or blood oranges (plus the one from the rice pudding)
2/3c sugar
3T whiskey

1. Zest the oranges into a medium sized bowl. Use a sharp knife to cut away the tops and bottoms of the oranges then using a sharp knife, cut the white pith away from the fruit and discard it. Over the bowl with the reserved zest, carefully cut the wedges of fruit away from the membrane and seeds, letting the fruit and juices fall into the bowl, add the reserved orange segments and juices from the rice pudding. Add the whiskey, then arrange the fruit and juices in a shallow dish, something like a 9x13 baking dish.
2. Spread the sugar into a large, dry skillet over medium heat and cook without stirring until the sugar starts to melt into a clear syrup. Turn the heat down a bit and continue cooking the syrup without stirring, you may shake the pan a little to distribute the sugar evenly.
3. When the syrup begins to color, stir gently with a wooden spoon or silicone spatula to make sure it colors and cooks evenly. When the syrup is amber in color, remove it from the heat and stir until the syrup is a reddish amber color, the color of medium dark honey.
4. Immediately pour the hot caramel over the oranges, they may spit and sputter a bit. The caramel will harden when it comes into contact with the oranges. Cover the dish and refrigerate for at least one hour and up to 2 days. In that time the caramel will slowly melt into a syrup, perfect for drizzling.

To assemble:

Layer the rice pudding and oranges in small dishes and garnish with chopped pistachios, I forgot to add them in these photos.

Notes:

- The host made some chocolate espresso cookies that we served alongside the pudding and it was a fantastic combo.

Mixed Citrus Marmalade

Last year I added some booze to my marmalade which was a fun, easy way to step up a classic preserve, but in the process of consuming those jars I learned something important about myself. I am a bit of a marmalade wimp. I can't handle the thick cut rind found in most marmalade and I found myself picking around it. This year I played it safe, turning back to my favorite (and first) marmalade recipe from Marisa at Food in Jars. This style of marmalade only uses the zest of the fruit sliced in very thin strips which give the marmalade great texture and cuts back on some of the bitterness of the thick cut varieties. It takes a bit of time to prepare the fruit, but I can't think of a nicer way to spend a dark winter afternoon than to dive into a big pile of sunny citrus.

Mixed Citrus Marmalade
adapted from Food in Jars
yield about 24oz of finished marmalade

40oz (2.5lbs) mixed citrus fruit, I used 1 grapefruit, 2 tangelos, 1 tangerine and 2 meyer lemons (It was a real clean out the fruit bowl affair)
3c sugar
2c zest poaching liquid (you will make this in Step 1)
clean, sterilized canning jars and lids

1. Remove the peels from your citrus using a vegetable peeler, careful not to get any of the white pith. Cut the peels into thin strips with a sharp knife. The peels wil not reduce in size after you cook them so make sure to cut them very fine, 1/8''-1/4'' depending on your preference. I like to cut them as fine as possible. Combine your zest strips with about 4 cups of cold water in a medium sized saucepan and bring the mixture to a boil. Cook the zest strips until they are very soft, about 30min.
2. While the zest is boiling away, get to supreming. Cut away the tops and bottoms of the fruit, then with a very sharp knife, cut the white pith away from the outside of the fruit and discard it. Over a bowl, carefully cut the wedges of fruit away from the membrane letting the fruit and juices fall into the bowl. Save the membrane and seeds and place them in a cheesecloth bundle. You will use this bundle to add some natural pectin while cooking the marmalade.
3. When the zest is finished, strain it over a large bowl, making sure to reserve 2c of the poaching liquid.
4. Grab your (non reactive) canning pot and dump in the fruit segments and juice, poached zest, poaching liquid, sugar, and the cheesecloth bag. Bring the mixture to a boil and cook the hell out of it until it reaches 220º and passes the wrinkle test. You may have to cook the jam for a few minutes after it reaches 220º, it all depends on the mixture of fruit you use. I ended up cooking my marmalade for about 50min, but I would start checking it for doneness at about 30min. When the marmalade is finished, give the cheesecloth bag a good squeeze and discard it.
5. Ladle into clean, sterilized jars and process in a boiling water bath for 5 minutes.

Notes:
- Some folks say that the wrinkle test is unreliable for marmalade, so if you are concerned I suggest you cook the mixture until it reaches 220º then ladle it into jars without testing.
- This recipe can easily be doubled
- If you'd like to add any flavorings to the marmalade, like some booze or vanilla, add it in the last five minutes of cooking.