Whenever I bake this tart, I pretend I am in Paris. I’m in one of those neighborhood bakeries smelling the scent of sweet pastry and fresh baguettes. I am taking my wrapped tart to one of the benches in the park near Notre Dame and savor every bite while life unfolds in front of me.
But I am not in Paris, I am in Santa Cruz and it is time to share this delicious tart recipe with you. Let’s go back to the IFBC (International Food Blogger’s Conference) in Sacramento that I attended this past summer. While there, my friend Deb (who writes a blog called “East Of Eden”) and I went on an a pre-conference excursion to the California Endive farm and Stillwater Orchards, a pear orchard in the Sacramento-San Joaquin river delta. The delta is a labyrinth of sloughs and an estuary in Northern California. It’s gorgeous country with small rural towns, islands, and tributaries flowing throughout. Most of the land has been claimed by agriculture, pears being one of the fruits grown. There is a Pear Fair in the small town of Locke. Our visit at the end of July was wonderful. The pears were on the trees, ripe and ready to be harvested. After a tour of the orchard, we had a picnic lunch under a giant oak tree. The dessert was a delicious pear crumble.
We all got a bag of pears to take home. I decided to make my pear tart with them. This tart recipe has been a family treasure for many years. Yet I am always in search of the perfect crust. For the blog post, I decided to use a pastry crust known as pâte sucrée, a rich and sweet pastry with a crisp cookie-like texture.
This creamy, cloud-like mousse is a traditional German dessert called Zitronenspeise (lemon dish). It is the perfect ending to a heavy meal and a melt-in-your-mouth heavenly dessert.
Traditionally, it is made with cream, eggs and lemon juice. After several trials, I made a lighter version using yogurt and less cream and sugar. There are several ways to serve this lemon dessert, either in individual serving bowls or in one large bowl. I like to serve it spooned onto a plate with a raspberry sauce and some added seasonal fruits. Since it is now October, I baked some plums with honey added. But any seasonal fruit is fine. Of course, this dessert is great just be itself without anything extra.
At the end of July my friend Debra who writes a blog called “East of Eden” and I attended the 2016 International Food Bloggers Conference (IFBC) in Sacramento, CA. We enjoyed a wonderful weekend filled with excursions to local farms, some great break-out sessions, and a spectacular outdoor dinner. One evening, vendors from local restaurants, food suppliers and businesses introduced us to their products, one of them being pasteurized eggs from “Davidson’s Safest Choice Eggs.” Read how the eggs are being pasteurized here, which includes a cute video. Now that I found these eggs, I don't have to worry using raw eggs when I serve this dessert to my friends and family.
I am entering my recipe in a contest that Davidson’s Safest Choice Eggs has offered to bloggers who participated in either the IFBC conference, Eat Write Blog or Blog Brulee to develop a recipe using their eggs. Because I received a discount to attend the IFBC , I agreed to write three posts about the conference. For the record, all my opinions expressed are my own
It's fall and I should be posting my pear tart recipe. Instead, I bought three beautiful baskets of delicious strawberries from my friend Ronald at the local farmer's market. They are so good that we ate half of them while listening to music during our weekly get-together at the market. Each Sunday when I am in town, I meet with some friends over lunch with at the market. It has become a lovely and relaxing Sunday ritual that I really enjoy.
The strawberries from Ronald are sweet with an earthy flavor. They are good just by themselves, but I thought I fancy them up a little with vanilla sauce. It is a simple and straightforward recipe, yet so delicious – and a healthy ending to any meal. My husband decided to grill a steak since the temperature reached over 90 degrees here on the Pacific coast. After a foggy and cold summer, this was a welcome respite.
Vanilla sauce brings back memories from my childhood days. Almost every Sunday, we would have pudding for our Sunday lunch (which was dinner served at noon). We ate bread and spreads in the evening and called it Abenbrot, which literally means “the bread for the evening.” Our favorite pudding was Götterspeise (translates as “the meal of the gods”) known as Jello here in the US. Jello is also called Wackelpudding, meaning that the pudding will wobble when touched or moved. Another favorite dessert of mine is rote Grütze (red fruit Jello). My mom always would serve these puddings with vanilla sauce. I apologize for boring you with all of of this, but trust me, I have not thought of them for years. Maybe that’s why I like blogging, because it brings back so many memories. My sweet dad loved these puddings. He has been gone for so long, but I believe that chocolate pudding with vanilla sauce was his favorite. He was such a sweet and kind man.
Back to the sauce! It is light, healthy, easy to make with a velvety texture and creamy flavor. It will elevate any fresh fruit– strawberries, raspberries or simple puddings–to another level. You can make it in no time and be creative by serving a cookie on the side, some ice cream or whatever tickles your fancy. This time, I just sliced the strawberries and added some of the sauce. Enjoy!
Just in case you are longing for some apple or pear cakes, here is my well loved apple strudel cake, as well as a delicious chunky pear nut cake flavored with spices and juicy pears. Click on the picture to get the recipe.
This delicious light and fruity cake is easy to make. It makes a great snack or breakfast. One could call it a coffee cake. You will find it in every German bakery or household using a variety of different fruits. I’ve used blackberries, blueberries, raspberries, peaches, and plums. However, my favorite for this cake are gooseberries mixed with red currants. I love the tartness of these fruits from the northern hemisphere. Unfortunately, they do not grow here in northern California. I have tried to grow them many times, but without success, as they need frost in the winter. .
It all started when my blogging friend, Suzanne, from apuginthekitchen had bought some gooseberries and red currants at the farmer’s market and asked if anybody knew what to do with them. Instant childhood memories came to mind of stuffing myself with gooseberries fresh from the bushes as they ripened. I remember spitting out the tough skin while enjoying the soft creamy inside filled with seeds. My mom used to can them so that in the cold winter we could eat them as compote with vanilla sauce for our Sunday lunch. Sunday lunches were warm meals (more elaborate than weekday meals) and there was always dessert. My family would also bake large sheet cakes or Blechkuchen as they are known in Germany. These cakes could be as simple as a yeast cake dotted with butter and sprinkled with sugar, which is called Zuckerkuchen (sugar cake). Or the cake could have fruit with custard added as a topping. Another favorite sheet cake of mine is Schmandkuchen (sour cream cake), a yeast cake topped with a rich custard and raisins. Today, whenever I’m in Germany these simple cakes are some of my favorites.
Let’s get back to my sheet cake. I cut the recipe in half, which still makes enough for 9 generous pieces. I used a mixture of blueberries, blackberries and raspberries. I am going to try plums next time. If I use plums, I will add some cinnamon too. With the second cake, I substituted spelt flour for the regular flour and ¼ cup coconut sugar for the regular sugar. This version of my cake was dense and lacked the lightness of the other cake. I think my cake tasters were polite when they said they liked it. I prefer the regular recipe served with whipped cream or ice cream.
If you like butter you will like this buttery almond sheet cake I posted earlier.
Every wedding is special for the ones involved and etched into our memory forever. This was a special one for me because it involved my niece, who has been like a daughter to me from the day she was born. Since I was unable to have children of my own, her birth was the only one I was able to participate in. My son was six years old when I adopted him.
After living with her boyfriend for seven years, my niece toyed with the idea of getting married in a chapel in Las Vegas, but no papers were ever filed. Then last year, they had a sweet spiritual commitment ceremony on the French Atlantic coast while camping with some friends, her brother and his family. This year, they finally decided to do the real thing with a church wedding at our family farm in Germany on a Friday, followed by a huge summer party Saturday with more people and more friends. It was definitely an event that my niece had planned for months which took an enormous amount of effort. First, it was going to be a small wedding with family and some friends, followed by the annual summer party that my nephew, niece and friends have every year. As time went on, things got bigger and bigger like weddings often do.
After everything was said and done, it was the most genuine and sweetest weddings I have ever been to (of course I am biased). When I saw my niece dancing with her friends on the stage very late at night, I knew that she was happy.
Literally, it took a village, complete with friends and family to make it all happen, but she made all the decisions. A huge tent was rented in case of rain. And it did. Two smaller tents were put up. A stage and a large play area was built for the children. Most of the work was done by friends who arrived days ahead and camped on the property or slept in the emptied-out garden shacks. My son arrived early with my niece and about 12 friends. These guys worked tirelessly until the moment they left. My niece’s best friend, Corinna, was amazing—she cooked for all the people and was the best personal assistant I have ever seen. Dominik , the best man, was working very hard in the yard and making sure that the groom had a helping hand. Guest came from Austria, Colombia, Venezuela, Nepal, and let's not forget California.
We old folks decided to stay in a hotel in a nearby small town. The groom’s mother transported some beautiful but very fragile wildflowers from home. The woman in the neighboring village made a huge wedding wreath. It is tradition in this village to make one for every wedding. What a wonderful local custom. My niece wanted to be married there rather than in her home village two kilometers away.
In the truest sense, it was a dramatic event. Mother Nature added a violent thunderstorm a half hour before the wedding. The boys had to get undressed and rescue one of the tents. The decorations from the stage flew all over the farm. Getting to the church was a task not easily done, due to high wind and rain. The church bells rang for awhile. But all was forgotten as my my niece and the groom walked together down the aisle lead by the pastor, which was something they had decided ahead of time. They had lived together for seven years and had been separated by my niece's internship in Melbourne, Australia for a year. And a life-threatening illness had brought them even closer. There were tears of happiness flowing in the little church.
The thunderstorm was over after the church and all was well. Some farmers decorated a trailer to transport the couple back to the farm. Some other guests were in a second trailer pulled by a tractor. I loved it.
The reception party following the ceremony was fun and we danced way into the night. Everybody had fun.
The next day, the annual summer party took place. It was a potluck event so people brought salads and my brother's friend barbecued sausages and meat. Unfortunately, it rained, so everything took place in the tents. The following day everybody helped clean up and
the wedding weekend was over. Weddings in Germany are as different as they are here in the States—from very formal to a small gathering at the justice of peace.
I used my own photos except for the the first two. I will add or replace some photos later.
I ask the bride and the groom to choose their favorite food from my blog for this post. The bride likes my duck confit quesadillas and the groom my chocolate tart.
An ode to dumplings and apricots, a special treat
These dumplings are delicious leftovers from the old Austrian-Hungarian Empire, Bohemia and Moravia (today’s Czech Republic). In Austria, apricots are called Marillen, hence the name. The savory curd dough is stuffed with an apricot, cooked and then rolled in breadcrumbs that are roasted in butter. They can be a stand-alone meal or a dessert.
I make apricot dumplings once or twice every year when apricots are in season. They are a culinary dumpling delight. Think of a Chinese (or any other dumpling) filled with shrimp or meat and now take away the savory stuffing and add apricots instead. What you will get is a taste like no other dish, a sensation of flavors that makes you want more and more. I’ve been wanting to post this recipe for a couple of years. This year, I made them for dessert after a light meal. I kept some dough for the following day so that I could take some photos. I was in heaven, eating them all day long. Marillen Knödel (apricot dumplings) are said to be the favorite dessert of the Austrian composer, Gustav Mahler. I enjoy his music and I enjoy the dumplings.
There are different kinds of dough. I watched some Austrian “youtube” videos about all the various kinds. Boy, do I have a difficult time understanding the Austrian-German dialect. I decided to use a recipe from Delicious Days and the Wednesday Chef. To make these dumplings, you have to have quark, a German soft cheese made from soured milk. Wikipedia explains it quite well. For Santa Cruz locals, you can find quark at Shopper’s Corner. Sometimes I buy mine in Oakdale, a Central Valley town in California. This is a town you will drive through if you go to Yosemite, a great spot to stop for a break for kids and dogs and picnics. They have the best aged cumin gouda cheese ever—and they have quark. They sell their cheeses at quite a few northern California farmer’s markets.Check their website here.
Quark freezes well. Almost every morning, I have toast with quark and jam. Years ago, I bought a yogurt maker that also makes quark . My machine is a Salton Quark Maker . It turns buttermilk into quark. For this recipe, you have to drain the quark in a fine sieve to turn it into Austrian Tropfen, a firmer version of quark.
Enough of quark and back to the dumplings. I recommend you make these if you like to experiment with cooking. They are so different from the food I usually eat. Dumplings can be tricky, but with a little bit of practice, you will be richly rewarded
We finished reading The Goldfinch for our book club. All of us agreed that the writing was superb and the story was interesting. Art was woven throughout the story. Everybody in the bookclub liked some part of the book. My friend, Virginia, says that the book is a great escape from awkward and boring situations, spiced heavily with decadence, but quite philosophical in the end. My girlfriend, Marie, had recommended it, which is no surprise since she is an accomplished watercolor artist herself. Here is her website. We chose two books for our next read, one of them being Elizabeth Huxley’s The Flame Trees of Thika and Zero K by Don DeLillo. This will give me something to read on my upcoming flight to Germany. I am also reading the last of the four books of the Neapolitan Novels by Elena Ferrante.
Whenever I pass by a chocolaterie or candy store, I admire the chocolate-covered fruits that they sell and usually end up buying some. I love them all—apricots, oranges, and my favorite chocolate-covered strawberries. When I saw Roland’s strawberries at the farmer’s market an idea was born. Why not make my own? It couldn't be that difficult. And guess what, it is not.
You just have to get the right chocolate. I tried making them with chocolate chips mixed with bittersweet chocolate, but the chocolate looked horrible and I didn't care for the taste. After several tries, I came up with a satisfying solution. I love orange-flavored chocolate in my baking and that’s what I used this time. Mine do not look like the super fancy ones you get in the store and pay $3 each. Mine have more of a shabby chic look made by some clumsy adult (which happens to be me). This would be a great fun summer project to lure your children into the kitchen. And it’s finger-licking fun. I once made chocolate-covered pretzels with children and it was a real hit. We ended up with some chocolate-coved faces as well.
In two weeks, I will be going to Germany again to attend my niece’s wedding, which will be on our family farm. This will be very special occasion for me and I can’t wait. If my niece and her soon-to-be husband don't mind, I will do a special post about German country weddings
I love to travel. Most of my trips are to Europe because that’s where my roots and my family are. Several times I had to get ready within hours, because my mom was so very ill and needed me. (Click here to read about one of those trips.) In the old days, I would have a suitcase full of gifts for my mom’s caretakers and my grand nephews. I don't even want to think of how many pounds of California almonds I brought to Germany over the years.
I no longer do that now, as I try to travel light. Since I often go by myself, I have to be able to carry my suitcase and anything else. I often get help, but I can’t rely on it. I take two small suitcases, one as a carry-on and the other to check through. I buy lightweight suitcases, and my carry-on weighs six pounds when it’s empty. All my suitcases have four spinning wheels.
I put all my electrical devices in the carry-on: iPad, computer, camera, chargers and converters. I always carry some extra clothes, a scarf, an extra pair of glasses, a small cosmetic bag that holds enough stuff to keep me going if my other suitcase gets lost. Various airlines have lost my luggage several times.
Ziplock bags are a life saver and I always have extras. When it comes to shoes, I always go for comfort. Sneakers are “in” in Europe and I always bring a pair that I wear it most of the time. A rain jacket is a must because the weather can change in an instant. I love scarves, as they dress up any plain outfit. I take only the jewelry that I have on me and when I travel to third-world countries, I take all jewelry off. Never take anything you can’t afford to lose. But I always take my own special little pillow
When I start packing, I put a bag in my bedroom and whenever I think of something, I throw it in. My husband makes a list and then packs. He also packs very light. I am so excited that I can barely contain myself. This is going to be a very special trip.
Let's have a toast to the happy couple with this refreshing strawberry punch.
(click for the recipe here)
Cecilia from The Kitchen Garden, a blog I have been following for years, asked us to post photos of where we work.
Most of my work is done in my kitchen where I do the cooking.
My little desk in my kitchen with some of my recipes and cookbooks
My dining- kitchen table, where I sometimes take photos.
My computer is right around the corner from my kitchen.
I saw the first strawberries at the farmer's market yesterday and some rhubarb in the store. This German Strawberry Rhubarb Meringue cake will make you happy. It is a light cake that brings out the flavors of the strawberries and rhubarb. Enjoy!
A light and refreshing desert with a pudding like texture and a crunchy crust. This cake is easy to make.
Right now my lemon trees are full of lemons. I have been picking them as soon as they are ripe and sharing them with friends and neighbors. Actually, my lemon trees are a hedge along the driveway in front of my garage facing a busy street. Often people take some, which I usually don't mind until last year when someone came and picked all my lemons. I was not a happy camper because these lemons are my treasure and I take pride in caring for them. My favorite are the Meyer’s lemons with their thin aromatic peel and fleshy fruit that is sweeter than others. They are a cross between a lemon and a mandarin or orange. Frank Nicholas Meyer, an employee of the United States Department of Agriculture, brought a plant in 1908 from China.
Wouldn't you know, it was Alice Waters of Chez Panisse in Berkeley who made it popular in the 1990s.
I have a jar of preserved lemons in my fridge and a bowl of lemons on my kitchen counter. When I run out of my own lemons, I get some from a mature tree in my neighbor, Josephine’s, garden. She graciously shares them with me. The recipe I'm going to share with you comes from Deborah Madison's cookbook The Savory Way. This one, in addition to her Greens cookbook, have recipes from her days as a chef at Greens, a wonderful vegetarian restaurant near the waterfront at Fort Mason in San Francisco. This restaurant was a pioneer of the farm-to-table movement almost 30 years ago. Anyway, I have used these two cookbooks for many years and they have never failed me. I have made this lemon pudding cake many times and always get rave reviews. It is easy to make and has a sweet and lemony flavor. I serve it with some fruit, like raspberries or blueberries, and sometimes with a dollop of whipped cream.
Here are some more desserts using lemons . Click on the photos for the recipe.
My Lemon and Buttermilk Sorbet is easy to make. It is refreshing any time of the year. A light treat after a heavy meal.
This Almond Lemon Cake has a distinct lemony taste because whole cooked lemons are being used. The almonds add crunch and one can taste a hint of ginger , a delight for the senses.
A compact bread infused with lemon juice. Take a break in the afternoon and have a piece of this tasty cake with a cup of tea.
Two recipes for Banana Bread! One is the original recipe from the Royal Hawaiian in Honolulu, the other is mine.
I know what you’re thinking, “Oh no, not another banana bread recipe!” A search on the internet will probably give you over a hundred hits, not to mention Aunt Lilly's handwritten recipe card or your grandmother's recipe. Everybody has a banana bread recipe. I make no claim that mine is the best, as l am convinced that there are some absolutely fantastic recipes that are better than mine. If you have one, please send it to me.
But I have to say that I have been experimenting with my recipe for the last six months. It began several years ago when the Royal Hawaiian Hotel in Honolulu welcomed us with a loaf of warm sweet macadamia nut banana bread. It was divine (and so is the hotel)—rich, sweet and love at first bite. I posted their recipe (the bread came with the recipe attached). It is such a special treat. My goal was to produce a somewhat healthier version, if there is such a thing. I bought more bananas than needed and started to experiment with it to the delight of my neighbors and friends. I slowly reduced the amount of sugar, used whole wheat flour, used roasted walnuts or pecans, raisins and chocolate chips. My personal favorite is the the recipe I am posting here. It is cake-like, fluffy and melts in your mouth. The raisins and chocolate chips add sweetness and flavor. During one of the earlier version I added ½ cup of oats, some people liked it but it was too dense for me
You can read where to eat and what to do in Maui on my Wanderlust Blog
Thank you for taking the time to read my blog. It means a lot to me and I love to hear from you .
Comments in English and German are welcome!
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