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A Plethora of Plums! Plum Cake and Spiced Plum Jam

September 20, 2015 by Renee

Plum Torte-3
A plethora of plums! A gift!

A pound or more of the smallest, deepest ruby red skinned plums from a farm upstate came home from Ari’s office last week. I ate some, and they were divine, incredibly sweet and oh, so juicy. The kind you eat standing over the sink.

Sadly, I knew I could not eat all of them fast enough before they went bad, so I pondered what to do with them.

In Italy, we ate frozen plums, the small, bluish-purple variety, as a refreshing and lite dessert after the long lingering meals on the veranda at Palazzo Bacile in Spongano when I was there for classes with the Awaiting Table.  But I resisted the temptation to freeze them as much as I love recollecting those balmy summer evenings there.

A simple cake.

I hesitated because I did not want to use all of those precious picked plums in a cake, so I visited the store and added several more to my mix; sweet greenish-yellow Emerald Beauty plums, some Italian plums, and a few large deep black and ruby red plums that seemingly  had no particular name other than ‘black and red’ plums as handwritten on the sign above their basket.

I really love to bake and after so many months away from my kitchen it’s nice to be back there and cooking again. The familiarity of my large metal mixing bowls and my favorite wooden spoons lends a sense of comfort and joy to my life and I am glad to be reunited with them once again.

I have a copy of the recipe I wanted to use. It is on a handwritten piece of paper that someone gave to me.  But, as with most handed down recipes, it came from somewhere else. Turns out, the recipe for this cake is probably the most popular plum cake ever made.  Maybe you have even made it yourself before!

It’s so simple. I make it all the time. It’s easily adaptable for every season’s fruit. I’ve used the same batter many times before but instead of plums, I have used strawberries or apples or even peaches or blueberries.  Depending on what is ripe and what you have on hand, you can use it for virtually every fruit.  I suspect it would also make a great banana or cherry cake as well.

It’s a cake with a history.  Apparently it’s not called a cake though. It’s called a torte.  I am not sure why. Although, it is dense and moist like I think a torte should be, it is missing the nuts and other ingredients you would normally find in a torte.   I do suppose “torte” sounds as if a lot more effort were put into it. This “torte” is completely uncomplicated and yet it could be served at a holiday dinner party.

The recipe was first published in the New York Times by Marian Burros in 1983. It had been given to her by Lois Levine, co-author of their book Elegant But Easy.  Every year from 1982 until 1995 the recipe was published in the Times and it was the one of most requested recipes each year.

Ms. Burros wrote in 1989:

“It is beyond understanding why fans of the recipe do not just save it from year to year, instead of depending on its appearance in this column. Yet, one of this year’s requests read, ”Isn’t it about time for the plum torte recipe?”

“…laminate this one and, instead of filing it with your other recipes, tack it on the inside of the cupboard where you keep the flour.”

-DE GUSTIBUS; Once More (Sigh), The Plum Torte

Published: September 13, 1989, NY Times

My copy is not laminated, nor is it tacked inside my pantry, but rather, it holds a prominent position in a binder book of mostly hand written recipes I call “All Things Sweet”.

With just eight ingredients, it’s so simple it’s brilliant.

Plum Torte-1-2

5.0 from 1 reviews
Plum Cake aka Plum Torte
 
Print
Adapted from The New York Times and Elegant But Easy By Marian Burros, Lois Levine
Author: Renee
Ingredients
  • 1 cup sugar + 1 teaspoon for the top
  • ½ cup unsalted butter, softened
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 15 plums, pitted and cut in half
  • 1 teaspoon cinnamon
Method
  1. Preheat oven to 350 degrees F. For a single recipe grease a 9 x 9" square pan and set aside. Double recipe for a 9x13" pan.
  2. Cream together the sugar and butter in a large bowl.
  3. Add the flour, baking powder, salt and eggs and beat well.
  4. Pour the batter into the pan you prepared previously.
  5. Place the plum halves skin side up on top of the batter.
  6. Sprinkle the top with cinnamon and sugar.
  7. Bake until cake is golden and a toothpick inserted into comes out clean, about 40 to 50 minutes. Cool in the pan on a rack. Serve directly from pan.
Notes
If you plan on serving this cake at the table, you could also use a spring form pan so you will have a nice presentation.
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I was frugal with the plums in the cake and reserved just enough of the freshly picked gems to make a small batch of jam.  Just a mere two jars and a small bowl, but enough so that I will have plenty for the next few weeks or so to spread on large pieces of challah, for breakfast, with cups of tea. It’s also incredibly good on top of a piece of roasted poultry.

Spiced Plum Jam

Yield: (4-5) 4oz or (2-3) 8oz jars.

Ingredients

  • 2 pounds washed and prepared fruit (Peel, pit, chop, then weigh.)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon cardamon
  • 1/2 vanilla bean, scraped

Instructions

  • Prepare jars and lids for standard water bath canning. Keep clean (4-5) 4oz or (2-3) 8oz jars warm in a large pot of simmering water until ready to use. Have new lids and clean bands ready as well as a clean lint-free towel or paper towel  to wipe jars.
  • If you are new to canning, I recommend you read this to get a feel for the basic procedures and precautions you should take to ensure you are creating a safe product.
  • Prepare fruit by peeling and pitting. To peel the fruit, slice a thin X in the bottom of the fruit, dip it in a pot of boiling water for about 20 seconds and quickly transfer to a bowl of ice water. The skin should peel off very easily. If you have a hard time getting it off, repeat the process.
  • Once the fruit has been peeled and pitted, cut into small chunks and place in a large bowl. Sprinkle the lemon juice over the fruit and toss to coat.
  • Place a small plate in the freezer (you will use this to test the jelling set of the jam).
  • In a large heavy bottom pot, add the fruit, water and sugar and cook, stirring continuously over medium high heat until it boils. You can mash the fruit at this point, but it will continue to break down as it cooks. Add the scraped vanilla and the pod (you will want to fish this out later)
  • Once the fruit boils, reduce the heat to medium and continue to cook until the mixture has darkened and begun to thicken, about 30-40 minutes. Just before the end of the cooking time, add the cardamom and stir to combine it well.
  • During this time, remove your jars from the pot of water and let them air dry on a clean towel.
  • Remove the plate from the freezer and spoon a small amount of jam onto it.  To test if the jam is done, move the jam gently with your finger; it should wrinkle slightly and feel thick. Tilt the plate. The jam should be thick enough that it moves very slowly; if it is too runny, it’s not quite ready and you should continue to cook the jam for another couple of minutes before retesting.
  • Once you have the consistency you want, remove the pot from the heat. Fish out the vanilla pod and discard it.
  • Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean if necessary with a clean towel or paper towel, set the lid on the jar and tighten the ring around it.
  • Process the jars in a boiling water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Within a couple of minutes, you should hear the jar lids “suck in” signifying that they have sealed properly.* Let the jars cool to room temperature before storing in a cool, dark place. Safety wise, they will keep for up to a year but after about 6 months or so, the color of the jam will start to darken and it may not taste its best, so try to use them within the first half year.

    * If a jar has failed to seal properly, simply store it in the refrigerator, where it will last for at least 1 month. You can also reboil the jam and recan it, and give it another water bath.

 

Spiced Plum Jam-1

Filed Under: Eat, Desserts, Sauces, Dressings and Condiments Tagged With: Cake, Jam, Plum Cake, Plum jam, Plums

Meyer Lemon Custard Cake

January 27, 2015 by Renee

Meyer Lemon Cake

Meyer Lemon Cake-4

This winter grey has carried on for what seems like an eternity. Each day I have peeked out of the window of my kitchen and from the warmth of my house, where the radiators clang to life and bursts with steamy hisses of warm air to see the dark, almost angry skies and I watch as the snowflakes blow around in the wind, swirling and blowing sideways. The snowdrifts are growing.  I shudder with a chill and think that I absolutely hate the idea of going outside- bundling up, wrapping myself in scarves and mittens and a heavy wool coat that weighs on my shoulders and curls them forward making me hunch like an old woman, head down against the wind and cold.

Winter is a miserable season.

Thankfully, I was able to close the curtains and retreat back into the coziness of my kitchen. It’s a snow day, today, and everyone will get to stay home. It’s a good day to turn on the oven. On the counter sits a bowl of bright yellow orbs of sunshine- Meyer Lemons- just beckoning to be transformed into something to chase away this perpetual winter.

Meyer Lemon Cake-9

A custardy, soufflé-like cake that bursts with rays of flavor- bright and refreshing, luscious and lemony is sure to banish this dreary weather once and for all. Meyer lemons are winter’s answer to sunlight.

These citrus fruits are sweeter and less tart than your typical every day, store bought lemons. Their season is short and supplies are usually quite limited depending on where you live, so if you see them in the store, grab a few, or a maybe even a dozen to use. You can store them on your counter, but they will last longer in the fridge.

 

Meyer Lemon Cake-1

 

 

Meyer Lemon Custard Cake
 
Print
Author: Renee
Ingredients
  • 4 tbs butter, cut into 1 tbs pieces, room temperature + more for preparing the baking dish
  • 1 cup sugar
  • 3 large eggs, separated
  • 1 tbs Meyer lemon zest
  • ⅓ cup freshly squeezed Meyer lemon juice
  • ½ cup flour
  • ½ cup sour cream
  • ½ cup milk
  • ¼ tsp salt
  • 2 tbs. powdered sugar
Method
  1. Preheat oven to 350 degrees F. Butter the bottom and sides of a 1 quart soufflé dish.
  2. In a medium bowl (or in the bowl of a stand mixer), beat the butter and sugar together until light and fluffy at medium speed. Add egg yolks, one at a time and continue to beat until completely mixed and creamy.
  3. Lower the mixer speed and add the lemon zest, lemon juice and the flour. Continue mixing until all of the flour is incorporated.
  4. Add the sour cream and milk and beat until a smooth mixture. Set aside.
  5. In a medium bowl whip the egg whites until foamy, slowly add the salt and continue to whip until they hold stiff peaks
  6. Gently fold half the beaten eggs whites into the lemon mixture being sure to not deflate them. Repeat with the other half of the egg whites. Don't over mix. Fold the eggs in gently until all of them are combined with the lemon mixture.
  7. Pour into the prepared soufflé dish and place the entire dish into a larger pan to be used as a water bath. Pour boiling water about 1" high all around the soufflé dish. Bake for 50-60 minutes until the top is golden and the cake springs back with a light touch to the top. Don't open the oven door while the cake is baking!
  8. Once you remove the cake from the oven, carefully remove it from the water bath and let the pan cool on a rack for 15 minutes.
  9. Dust the top with powdered sugar and serve with berries and/or whipped cream.
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Meyer Lemon Cake-7

Meyer Lemon Cake-8

Meyer lemons are very versatile. Their characteristic sweetness comes from being crossed with mandarin oranges somewhere along their lineage and you can add them to any recipe calling for regular lemons- stews and tagines, roast chicken, or vegetables. Their zest makes a provides a burst of fresh flavor when added to pasta or risotto, and their juice can be used in recipes for cocktails, lemonade, sorbets, vinaigrettes, lemon cakes, bars, and pies. Their very presence makes you think of all things bright and sunny.

They make Lemon Curd into a velvety, creamy, tangy treat that you cannot get enough of and their peels when candied will make you swoon, especially if you have coated them with dark chocolate. Which is always a good thing.

And while I will have to venture out into the snow tomorrow, at least for today I can burnish the dreary darkness of winter away with a luminous yellow against the grey sky.  With thanks to Meyer Lemons.

Filed Under: Eat, Desserts Tagged With: Cake, Custard, Meyer Lemon

Almond Biscotti, A Classic Recipe

December 11, 2014 by Renee

Classic Almond Biscotti

Biscotti
No cookie plate would be complete without the addition of Biscotti. I don’t know where the original recipe originated but I’ve been making this basic almond biscotti recipe for nearly 20 years and they are a staple in my holiday cookie baking arsenal.  It’s been tweaked quite a bit over the years and it is easily adaptable to add other flavors and ingredients like dried cranberries or other nuts, such as pistachios or pecans/walnuts.

One thing is for sure, they are crunchy and delicious and they are perfect for dipping in your morning coffee or afternoon tea.  They also make terrific gifts although you might not want to share!

Almond Biscotti
 
Print
Author: Renee
Recipe type: Cookie
Ingredients
  • 8 oz. Almonds (or other nuts)
  • 5 eggs
  • 2 cups white sugar
  • 4 oz. butter (melted)
  • 1½ tsp. lemon zest
  • 4 cups all purpose flour
  • 2 tbs. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 6 oz. Dark chocolate
  • 1 tbs. vegetable oil
Method
  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with parchment.
  3. Divide the nuts into two batches. Grind the first batch fine and the second batch coarsely. Set aside.
  4. Whisk the eggs and sugar together until frothy and stir in the melted butter and lemon zest. Set aside.
  5. In a large mixing bowl combine the dry ingredients; flour, baking powder, cinnamon and salt.
  6. Add the ground nuts to the flour mixture and stir to combine.
  7. Add the egg mixture to the dry ingredients and mix until blended together to form a dough.
  8. Shape the dough into two large logs and bake on the lined baking sheets for 25 minutes.
  9. Remove from the oven and let cool until you can safely handle the logs- about 10 minutes.
  10. Reduce the oven temperature to 250 degrees F.
  11. Slice each log into pieces about ½" thick. Lay out the pieces on each baking sheet.
  12. Bake until dry, and lightly browned, another 8-10 minutes. Cool biscotti on a rack.
  13. Melt the chocolate in a double boiler with the oil stirring to combine.
  14. Dip one end of the biscotti into the melted chocolate and lie it out on a sheet of parchment to harden.
  15. Store in an airtight container for up to two weeks or freeze for several months.
Notes
This recipe can easily be adapted for other flavors.

Substitute the lemon zest with orange zest.
Add dried fruits (1/4-1/2 cup) such as dried cranberries (craisins), dried cherries, dried apricots (chopped), candied orange or lemon peel.
Use other nuts such as walnuts, pecans, hazelnuts, pistachios (solely or as a combination of nuts.)
Add pine nuts (2 oz.)
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Biscotti-2

 

Filed Under: Eat, Desserts Tagged With: Almond, Biscotti, Cookies, holidays

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