It’s all in the memories
IT FEELS GOOD to sit here this morning, in a quiet house, cup of tea keeping me warm while I get back to writing. The past two months have been devoted to taking care of the family. Not much creative kitchen energy emerged during that time…just sustenance. My biggest fan passed away. My mom. The queen of culinary standards. We grew up on her love of quality food-and learned to be comfortable cooks as we experimented on our own. It’s no wonder that she spent her last few months only wanting the fresh fruits of summer and the home baking coming out of her daughter’s kitchens. Mom left us in style, just as she lived, and what a great feeling it was to be able to share that comfort and love with her.
Our food memories permeate the years past, held collectively by our stories, binding us and lending weight to who we are and how we have steered ourselves into the present. This realization became so evident last night at my dinner table as my sister passionately described some key food events when we were kids that I know have shaped the way we both now cook for our families. She described in great detail specific dishes that my mom would make that we did not get to enjoy because we were “kids!” We had tv dinners on those Saturday nights when mom would make something special for her and my father. Dishes like crab souffle, Cornish game hens with mandarin orange sauce and lemon meringue ice cream pie. In truth, we probably would have turned up our noses at such dishes, but the notion that they were “off limits” still stings.
My kids have never tasted a tv dinner. Do they still make them? But, I was a kid in the 60’s and 70’s. That food was innovative for moms and fun for kids. Not now. Real food is easy, simple and a heck of a lot more fun to cook. We are surrounded by amazing quality choices-farmers markets, local grocery stores, CSA’s and of course, our own gardens. Role modeling in the kitchen is incredibly important. Teaching our kids some basic skills seems obvious. Get them involved, and keep it interesting. Cooking is, after all, synonymous with love, nurturing and pride.
The following recipes have been coming out of my kitchen for years. They are some of the most often requested from my friends. My morning tea (believe it or not), lemon ginger muffins and plum cake. I seem to have a definite penchant for bakery items.
Morning Tea
I am a huge fan of Chai. I used to make it religiously on a daily basis. I started the spice infusion with the water at night, then reduced the milk a bit in the morning, blending the two with the tea for an incredibly comforting pot to share with friends and family. One summer a few years back, I decided milk wasn’t so great for me, and it just was too heavy for a summer pot. I now make a lighter, simpler and healthier version that works just great.
Put the kettle on, and warm up your teapot with hot water. Have ready 3 bags of strong, black tea (I use Trader Joe’s Irish Breakfast Tea) and 1 bag of Chai ( I use Stash Tea – my client.) When the water boils, put the bags in the warmed pot, and fill up the water level to about 2/3 full. I add a blend of grain milks-Pacific Foods rice, soy and oat. They used to make a multi-grain milk, but now I have to make my own. I use equal parts of the three to make about 1 1/2 cups. Ratio wise I end up with about 2/3 tea water to 1/3 milk. Scald the milks in a small saucepan (or microwave) and add to the pot. Voila!
Lemon Ginger Muffins
These dense muffins have a sweet and tangy flavor that scream summer–which means they taste even better in the winter! Try to find Meyer lemons-their perfume is highlighted in a muffin like this.
Makes 12 18-20 minutes at 375
Muffins
2” x 2” piece of peeled fresh ginger root
2 lemons-zested, and juiced-you will need ½ cup total (1/4 c. for the batter)
½ cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 t. baking soda
1 cup plain yogurt or buttermilk
2 c. all purpose flour
Glaze
2 T. sugar-to be mixed with ¼ c. lemon juice from above amount for the glaze-mix in a shallow bowl for dipping.
Preheat the oven to 375.
Butter or paper line a 12 cup muffin pan.
Cream the butter and sugar together until smooth and light. Using a microplane grater, zest the lemons right into the bowl. Do the same with the ginger. Mix again until blended.
Add the eggs one at a time until blended. Measure the yogurt or buttermilk into at least a 2 cup measure. Add the ¼ cup lemon juice, and mix well. Measure out the flour and fold in 1/3 of it into the batter. Now stir the baking soda into the liquid measure and stir. It will foam up. Pour ½ of the yogurt mixture into the batter and blend. Add another 1/3 of the flour and then the rest of the yogurt, blending gently with each addition. Fold in the remaining flour and portion into the muffin tins.
Bake the muffins for 18-20 minutes or until they are just firm on top. Let them rest for about 10 minutes, then gently pry them out and dip the tops into the glaze. Eat while still warm!
Fresh Plum Cake
I have been sharing this cake for so many years that I don’t remember where the recipe came from. It is one of those cakes that just hits the spot with the crispy, buttery edges that melt into the sweet and spicy plum juices. A very simple cake to put together, and therefore to pack in portions to make later for an overnight weekend stay.
Plums: 2 pounds ripe plums (Italian prune work well)
¾ c. sugar
1 t. cinnamon
½ t. gr. ginger
½ t. gr. coriander
Cut plums into halves or quarters depending on size. Toss with sugar and spices and set aside.
Cake: 1 cup sugar
1 cup flour
2 t. baking powder
¼ t. salt
1 cup milk, rm temp.
1 t. vanilla extract
½ t. almond extract
½ cup butter, cut into 4 pieces
Whisk all together except butter. Set oven to 350. Put the butter in 9 x 12 baking pan and place the pan in the oven to melt the butter. When the butter is bubbling, pour the batter in and then scatter plums and their juices over the batter evenly. Bake 50 minutes.