Sometimes, after a brisk walk in the cold, the perfect thing is to make a batch of muffins- with a cup of tea, a good book and a cozy fire in the woodstove- nothing could be better!
Here is my recipe for delicious moist muffins that also happen to be healthy- made with whole grain flour, a small amount of low glycemic coconut sugar, they are guilt free and also perfect for breakfast.
Blueberry Banana Chocolate Chip Muffins
Ingredients:
1 1/2 cups whole wheat pastry flour or a combination of whole grain spelt and whole wheat pastry flour)
2 teaspoons baking powder
1/4 cup coconut sugar
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon vanilla
1 egg
1 very ripe banana
1 cup blueberries
1/2 cup bittersweet chocolate chips ( I like Equal Exchange or you could also use Lily’s Stevia Chocolate Chips)
1/2 cup toasted chopped walnuts or pecans
1/3 cup canola oil
1/2 cup soy or almond milk
To Make Muffins:
Preheat oven to 375 Degrees
Butter a nonstick 12 cup muffin tin (this recipe will make about 10 muffins)
In a medium size bowl, whisk dry ingredients together.
Add egg, oil, vanilla, banana and almond or soy milk and stir until combined.
Add blueberries, nuts and chocolate chips and stir to combine- do not overmix.
Fill muffin tins about 2/3 full and bake aprox. 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Cool in muffin tin about 10 minutes before removing muffins- they will stick less.
ENJOY!!
This year for the holidays, I baked two very rich desserts on the day before Christmas earmarked for Christmas Day. As the rich aromas of chocolate, butter and spices filled the air, temptation won over and we all decided to eat the desserts for both days- a wise decision! Recipes for Kabocha Squash Pie and Chocolate Cherry Torte to follow in another blog post soon!
AND: Here is the last “Tree of the Week” for 2023!
“Feeling the Weight of the World!”
BEST WISHES FOR A JOYOUS HOLIDAY AND A HAPPY AND SAFE NEW YEAR!
I headed out for a solo walk at the Lime Kiln Farm Wildlife Sanctuary in Sheffield, Massachusetts- truth be told, not in the best of moods; weighed down by recent world events. As often happens, a few minutes after I set out, all was put in perspective and I started to enjoy the peaceful surroundings; small details in the beautiful surroundings caught my eye and delighted me.
The trail climbs gently through meadows and fields with views of the distant mountains.
Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA
A 30 foot high concrete stack peeks through the woods; remnants of a lime kiln factory that was built by the Massachusetts Lime Company which operated a lime quarry and kiln from 1909 to 1912.
Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA
I continued on my solitary jaunt, rejuvenated and for the moment at peace with the world. Returning to my safe, warm and cozy home, I felt thankful for all that we have; my thoughts turn towards creating a hearty soup for dinner and about making a rich over the top pumpkin pie for Thanksgiving!
Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA
We often visit Amanouz Cafe in Northampton, MA that offers unfussy well prepared Moroccan food. A favorite is their red lentil soup. Here is my version-hearty and full of flavor. I hope you enjoy making this!
In a large heavy pot, heat olive oil and add chopped onions. Cook onions a few minutes until they start to soften. Add tomato paste and cook until it starts to brown. Add cumin seeds and paprika- cook a minute or two, stirring.
Add all other ingredients and cover with water.
Bring to a boil, reduce heat to a simmer and cover.
Cook until lentils are very soft and start to break down, aprox. 1 hour.
If soup is too thick, add a bit more water.
ENJOY!
It’s too cold outside now to make any more musical videos, more to come in the spring! Poems from Billy Collin’s Musical Tables will continue!
A glorious fall weekend and it also happened to be my birthday! On top of that, our daughter was visiting. We spent a few lovely days that included leisurely walks where we caught up on everything while enjoying the fall scenery.
And, we had a wonderful dinner at Champrete, a small cozy French restaurant in Pine Plains, New York.
Joffey Preserve- New Marlborough, MA
Merwin Road- Millerton, NY
For my birthday, my husband and daughter gave me a beautiful book of poems by Billy Collins called Musical Tables. The collection features small poems with themes from nature, mortality, music, absurdity and love- all written in a few lines.
My daughter asked if I had made any videos lately playing my recorder in bucolic natural settings. At her suggestion, I decided to include poems from the Billy Collins collection along with musical videos. So, as long as the weather cooperates, the next few blog posts will include a poem and short musical selection! Here is an improvisation made at the idyllic Bear Swamp Pond in Ashfield, MA.
Bear Swamp- Ashfield, MA
Departure
I wonder-
did you happen
to play something new
on the piano
just before you left
or was it the breeze
from the door
you left open
that turned the page?
from Musical Tables by Billy Collins
On Sunday morning, I was treated to a breakfast with gluten free Johnny Cakes. Made with almond flour and cornmeal, these cakes are light and nutty tasting. Along with scrambled eggs and organic apple/maple chicken sausages and plenty of maple syrup, this was a perfect Birthday brunch! I hope you enjoy making these!
ALMOND CORNMEAL PANCAKES AKA JOHNNYCAKES recipe by Renee Byrd ( from willfrolicforfood.com blog)
Serves 2-3 people
Ingredients
1 cup almond meal
1 cup yellow cornmeal
1 tsp baking soda
1/2 tsp sea salt
1 egg
1 1/4 cup almond milk
3 tbsp agave (or maple syrup)- I do not add any sweetener
2 tbsp melted coconut oil, + more for frying- I used canola oil
Maple syrup, agave, and almond butter — to serve
Method
Heat skillet or griddle to 300’F. Coat with coconut oil.
In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle — mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.
Serve with almond butter or ghee and your favorite syrup.
This a recycled vintage post from October 2020. I hope you enjoy the “spooky” recorder improv, many trees and my favorite recipe for sugar free spiced apple pie!
Steepletop Reserve- New Marlborough, MA
October 18, 2020
On our recent walks through the woods, I have closely observed the burled and gnarly bark of the trees and with a slightly overactive imagination, I happily anthropomorphized their unique personalities; some scary or with attitude, others shy, wise, scared and surprised or just plain silly!O
My first prize goes to to a tree with a big “schnozs”!
Other categories:
MONSTERS:
HUMOROUS:
WISE:
EVIL:
ATTITUDE:
SCARED AND SURPRISED:
SHY:
This little fellow reminds me of a Giocometti sculpture.
Alberto Giacometti
CREEPY TOES:
Last weekend after walking at the Bullitt Reservation in Ashfield, Massachusetts, we drove around doing some leaf peeping and discovered a steep and dark dirt road with an old cemetery; an excellent spot for this slightly creepy, spooky and eccentric improvisation!
This week with excellent local apples, I made a spiced sugar free apple pie. I like to mix a few different varieties of apples; particularly the Honey Crisp variety. I use plenty of cinnamon, allspice, nutmeg, cloves and cardamom and I make the pastry crust using a recipe from Julia Child’s, Mastering The Art of French Cooking. The recipe calls for a combination of butter and shortening and it makes an easy to work with crust that is both tender and with a buttery flavor. For my version, I use whole wheat pastry flour and whole grain spelt flour which gives it a wonderful nutty taste. The apples are so full of flavor, that no sugar is necessary, although this would taste great with a big scoop of vanilla ice cream!
Sugar Free Spiced Apple Pie
Ingredients for filling:
5-6 apples- peeled, cored and sliced into thin pieces.
1 teaspoon of cinnamon
1/4 teaspoon each of ground nutmeg, allspice, cloves and cardamom.
Mix all ingredients together in a large bowl.
Pastry Crust:
1 cup whole wheat pastry flour
1 cup whole grain spelt four
1 teaspoon salt
1 stick unsalted butter
3 tablespoons non-hydrogenated shortening (I like the organic Spectrum brand)
3 or more tablespoons ice water
Make the pastry crust:
In the bowl of a food processor combine flours, salt, butter and shortening until just combined.
Add the ice water and process until a ball shape forms. You may need to add more water a tablespoon at a time.
Take the ball of dough and cut into 2 pieces and refrigerate at least one hour. When you want to make the pie, bring the dough back to room temperature.
Preheat oven to 350 Degrees
Bring pastry dough to room temperature.
Roll out one of the balls of dough to fit a deep pie dish.
Place filling in pie dish.
Roll out next ball of dough to fit over top of filling.
Trim and crimp edges together.
Make an egg wash with one lightly beaten egg and brush over top of pie. This will make the top of the pie bake with a golden color.
Bake aprox. 40- 45 minutes until filling is bubbly and the top is golden brown.
I leave you with a vintage Halloween treat- a clip from the “talking trees” scene from the Wizard of Oz!
During a time filled with strife and uncertainty, we can all use a bit of diversion. I hope you enjoy this entry and it helps to lighten your days!
It all started out with a short weekend jaunt to Portland, Maine for a well deserved rest after a few hectic weeks of teaching and rehearsals. For the first time since Covid, we planned to have dinner at one of all time favorites; Fore Street. I had quickly made a reservation for a hotel in Portland, not paying close attention to the details.
It was my turn to drive as we entered the Maine turnpike; happy memories of past trips to Maine occupying my thoughts as we sped past marsh land and waterways. My husband put the location of the hotel into the GPS and said: “It looks like we may have a bit further to go, maybe 3,178 miles”. I had inadvertently made the reservation for a hotel in Portland, Oregon! I pulled off at a rest stop and sheepishly made a call to the hotel. The kind receptionist said that this happened more often than one might expect! Luckily we found a hotel in the desired location for a very reasonable price that was not in downtown Portland, but next to the airport. It turned out to be quite decent and also included a great breakfast complete with an omelette station. And, it was only a ten minute drive to downtown Portland- crisis averted. In our topsy turvy crazy world, small victories feel all the more satisfying! After we checked into our hotel, we headed out to Fore Street and joined the daily line that forms at 4:30 PM to get a reservation for that evening. We got a coveted seat and were ushered into a large room that once was a factory with the original old brick walls and high wooden beams.
Friendly servers wear blue jeans with white aprons and you are greeted with a basket of delicious sour dough bread with a dish of excellent soft butter. The bread is from a bakery just downstairs, The Standard Bakery. With a glass of red wine, this could be a complete meal!
Fore Street offers locally sourced food with the freshest fish I have ever tasted; often the daily catch just brought in from down the street!
This evening we shared a salad with wild Maine blueberries, corn, Manchego cheese and chicory. The dressing was a lightly fennel infused olive oil. Eaten with another piece of the crusty flavorful bread and butter, this again could have been a complete meal!
There was much more to savor: in addition to excellent fish, the restaurant is also known for chicken and meat that is prepared on an open wood fired grill. We ordered rotisserie chicken that had been brined in salt, bourbon, molasses and juniper berries. Served with rich and flavorful coarse ground polenta and sauteed collard greens; the chicken was tender and succulent!
I ordered roasted pollack served in a cast iron pan that was topped with tender chunks of lobster, toasted garlic breadcrumbs, fresh corn kernels, mild shishito peppers; surrounded by a peppery fish broth and red pepper ratatouille- a lovely explosion of flavor!
After this meal, we were too full to order dessert, but managed to walk slowly to the nearby Portland Art Museum that offers free admission on Friday evenings!
This little jewel of a museum has been a long time favorite of ours with innovative and creative exhibitions that often feature works of artists with a connection to Maine. This evening, I was drawn to a few pieces of artwork that included a vibrant mosaic like painting by the American Abstract Expressionist artist Lynne Drexler. Born in 1928, she and her husband moved to Maine’s Monhegan Island in the 1970’s where she spent the rest of her life in this beautiful and idyllic location.
“Misting” (1961) Lynne Drexler
We also enjoyed a few works by Louise Nevelson. She was born to Jewish Ukrainian parents who moved to Rockland, Maine when she was a young child. Best known for her striking and bold sculptures, I was particularly drawn to a small painting entitled “Still Life.”
“Still Life” 1933- Louise Nevelson
This day was truly a feast of the senses- we returned to our cozy room looking out over the Portland Jetport sated and content! The next day was spent walking around Portland and we had thought we could fit in a visit to Bao Bao Dumpling House, another favorite. We were sad to learn that they only served dinner and we needed to head back home. But, we learned that they had opened a small cafe that served lunch and is connected to an Asian grocery store in nearby Brunswick, Maine: to be continued in the next installment!
As always, when there is insurmountable trouble in the world, cooking is the tried and true remedy for me. My husband Paul found a recipe for an interesting sounding white bean soup in the NY Times Cooking column and I decided to try it. Easy to prepare and full of flavor, it was a perfect for a chilly weeknight. The first time I made the soup, I used turkey sausage and included the the grated ginger called for in the recipe. I also tried it without the ginger and added left over cubed chicken breast. I preferred this version; the flavors blended together nicely. I hope you enjoy this!
Lemony White Bean Soup (from NY Times Cooking- recipe by Melissa Clark)
INGREDIENTS:
Yield:4 servings
3tablespoons olive oil
1large onion, diced
1large carrot, diced
1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1tablespoon tomato paste
¾teaspoon ground cumin, plus more to taste
⅛teaspoon red-pepper flakes, plus more to taste
½pound ground turkey
3garlic cloves, minced
1tablespoon finely grated fresh ginger
1teaspoon kosher salt, plus more to taste
1quart chicken stock
2(15-ounce) cans white beans, drained and rinsed
1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste
PREPARATION
Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
ENJOY!
AND: The “Tree of the Week” has made a comeback; I could not resist this tree!
It is always a thrill to discover and explore new places; it is equally rewarding to return to places that I have visited often. Kite Hill in nearby Ancram, New York is a nature preserve where I have grown to love observing the seasonal changes in the surrounding meadows and hills. In the distance is the outline of the Catskill mountains; a dependable anchor of stability in our turbulent world.
On a bright clear late September day, the brilliant yellow color of golden rod blended with other wildflowers and plants that had started to dry, showing off their rich brown and russet tones.
With cooler days and the turn of the seasons, I have returned to cranking up the heat on the oven and making hearty dishes with bold flavors. I thought about Cafe Miranda for inspiration; a favorite restaurant in Rockland, Maine that closed after 29 years during Covid. I am happy to say that they have recently reopened with a reconfigured structure and a gourmet hot dog stand in front of the restaurant called “The Excellent Dog”! I can’t wait to return!
This eccentric little place, serves creatively made food with bold flavors and fresh local ingredients. The atmosphere is unpretentious and the food is delicious. There is a wood burning oven and many of the dishes are cooked and served in cast iron pans with the vegetables roasted and charred crisply around the edges.
Cafe MirandaFish Chowder- Cafe Miranda
I had an abundance of late summer corn and some lacinato kale. Channeling Cafe Miranda, this is what I came up with:
Crispy Kale with caramelized onions and corn
I caramelized a thinly sliced onion until it softened and turned light golden and massaged pieces of lacinato kale with olive oil and salt; this tenderized the kale. I mixed the kale and corn kernels with the onions, along with dried thyme, ground cumin, smoked paprika and red pepper flakes and cooked the mixture for a few minutes on the stove. I stuck the pan under a hot broiler until the kale crisped up and started to char; quick and delicious! We served this with a small dish of leftover bolognese sauce with green beans and pasta. Along with a glass of red wine, a lovely early fall dinner!
Crispy Kale with Caramelized Onions and Corn
Ingredients:
1/2 bunch of lacinato kale- torn into medium sized pieces and tough middle stems removed.
1 small onion thinly sliced
1 cup corn fresh corn kernels
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried red pepper flakes
salt and freshly ground pepper to taste
extra virgin oil
To make Crispy Kale:
In a small bowl, place kale and massage with a bit of olive oil and a few pinches of salt. Massage together for a few minutes- set aside.
In a cast iron or broiler proof pan, heat 2 tablespoons olive oil and add onion. Cook over medium heat stirring often until onions soften and turn a dark golden color.
Add kale, corn and other seasonings. Cook a few minutes over medium heat.
Turn broiler on high.
Place dish under broiler and cook a few minutes until kale starts to crisp up and turns dark in a few places. Turn kale over with a tongs and cook a few minutes more.
End of summer, with a last few carefree days before teaching and rehearsals begin.
Riding in the car with sister in-law Tracey the other day, she asked how kayaking was going. I mentioned that it was becoming harder to lift our fifty pound kayak onto the roof of the car and that our kayaks had spent a good deal of the summer propped up against a tree in the woods, collecting a wide variety of spiders and other insects.
The following happened in a manner that was both spontaneous and serendipitous: That very morning, my osteopath and I had been discussing collapsible kayaks and how great it would be to use something so light and easily transported. In the car, my husband Paul, who was in the back seat, looked up collapsible kayaks on his phone and saw that an REI Sporting Goods store was just 5 minutes from us with an end of summer sale on Oru collapsible kayaks. We quickly made an executive decision to seek out the kayaks. I turned around and headed the car in other direction on the highway.
The store was out of stock but a young eager salesperson said that she had one in her car and would we like to see how it worked? A moment later she returned proudly carrying a neat small package that unfolded like a big origami paper sculpture into a boat! We were impressed with the ease of use and decided on the spot to order one. And, two days later, it arrived!
It took only a few minutes to get it ready and then I glided smoothly off- heaven! Best of all, it weighs less than 17 pounds; I can carry it under my arm and it makes me look like I am very strong!
It also fits quite nicely in the back of my small car with one seat down!
Along with a noticeable shortening of the days and the arrival of fall, I look forward to the appearance of Italian plums at the local farmers markets. One of the New York Times most requested recipes is for plum torte, first printed over 40 years ago! The recipe is rich with butter, sugar and eggs and is delicious! I have tinkered with the recipe over the years and have come up with a guilt free version made with whole grain spelt flour, whole wheat pastry flour, coconut sugar, monk fruit sweetener, soy milk and canola oil. For my latest edition, I added ripe banana, toasted walnuts and ground cardamom. The result tasted rich and not too sweet; this would also be perfect with a scoop of vanilla ice cream! I hope you enjoy this.
Plum Walnut Cardamom Torte
Ingredients:
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/4 cup monk fruit sweetener
1/4 cup coconut sugar
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon ground cardamom
1 teaspoon vanilla
1 egg
1/2 very ripe banana
1/2 cup toasted chopped walnuts
1/3 cup canola oil
1/2 cup soy or almond milk
Topping:
8-10 very ripe plums- cut in half and pitted
To make cake batter:
Pre heat oven to 350 degrees farenheit
In a large bowl mix together the flour, baking powder, salt, monk fruit sweetener, coconut sugar, ground cardamom and cinnamon.
Add egg, vanilla, canola oil, soy or almond milk and mix together just until the batter is smooth.
Lightly butter a tart pan or round pie dish.
Pour batter into pan and place plums cut side down over batter
Sprinkle top lightly with additional cinnamon.
Bake in middle of oven aprox. 30 minutes until plums are bubbling and a cake tester comes out clean.
ENJOY!
Rosh Hashana (The Jewish New Year) starts this weekend.
Late August; the extra rainfall this summer has created an ideal environment for the prolific growth of fungi and mushrooms. Clusters of colorful specimens appear overnight from the rich loamy soil on the forest floor.
On a sunny day, with low humidity and light refreshing breezes, I took off on a solo mushroom expedition. Note, that I do not forage mushrooms to eat, I respectfully am just an observer!
A few years ago we walked on the Saddle Trail in Alford, Massachusetts; I remembered that there were many mushrooms and fungi. I found the trailhead and started off. It was a cool day; the long trek upwards through a meadow and fields was not too hot and at the top, there was a rewarding view with a bench!
Saddle Trail, Alford Springs, MA
The trail continued upwards through beautiful sun dappled woods, but there were few mushrooms and fungi.
Just down the road from the Saddle Trail, I saw a sign for the Shiffman Woods Reserve; a tiny one mile loop around marsh land. I walked slowly, looking downwards, closely observing the ground and I hit pay dirt!
Shiffman Woods Reserve- Alford, MA
I saw colorful, intricate specimens; one looked like tiny fingers stretching upwards.
Clavulinopsis fusiformis
According to Wikipedia, the species was first described as Clavaria fusiformis by English botanist James Sowerby in 1799, from collections made in Hampstead Heath in London. The fungus is considered to be edible and is often consumed in Nepal.
Ramariopsis kunzei
Ramariopsis kunzei is reported to being edible with no particular flavor and belongs to a group of fungi called coral fungi. It is found in Britain and Ireland and also parts of North America.
I’m not sure what the next little beauties are; I think I will need to take an expert forager with me on another expedition!
A tiny maple leaf on the ground was a sign that fall is not far away.
**************
I was thinking about the excellent risotto that we had in Iceland after a concert and wanted to recreate the dish. I decided to use farro instead of arborio rice, the usual ingredient for risotto. Farro is less starchy and the result was not as creamy, but delicious. I had been hoarding a bottle of sauvignon blanc from the Charles Krug winery that I got on my trip to California last March. Alone, the wine was crisp, fruity and clean; added to the dish, the flavor sang through!
I sauteed some chicken breasts and deglazed the pan with more of the white wine. Served along with glazed tarragon carrots, broccolini and of course glasses of wine, we had an excellent feast!
Mushroom Farro Risotto
Ingredients:
1 cup farro
1 cup chicken broth (use more if necessary)
1/4 cup white wine
1/4 cup grated parmesan cheese
freshly ground black pepper to taste
handful finely chopped parsley (I use Italian parsley)
1/4 teaspoon dried ground sage
2 small shallots finely diced
6-8 button mushrooms (any variety is good)- sliced into small pieces
3-4 shitake mushrooms- sliced into small pieces
1 tablespoon extra virgin olive oil
To Make Risotto:
In a medium sized pot, heat olive oil.
Saute shallots until they soften, do not brown.
Add mushrooms and saute over medium heat until they release their liquid.
Add farro and stir with other ingredients.
Pour in wine and cook until all of the liquid evaporates and then add about a 1/4 cup of the chicken broth at a time. Add the sage. Cook over low heat, stirring occasionally until almost all of the liquid is absorbed. Keep adding liquid until the farro is softened, but not gummy. You may need to add additional chicken broth. Stir in the parmesan, black pepper to taste and before serving, add chopped parsley. Adjust the seasoning- I did not add salt because the chicken broth was salted. This dish requires a bit of patience, but is well worth the effort, and you can always enjoy a glass of wine while cooking!
During the pandemic, one of our main activities was to go on road trips and explore properties for sale in the hill towns above Northampton, Massachusetts. We had great fun bushwhacking through land, all the while dreaming and imaging that we might someday move and build a new home. After looking at over thirty properties, we came upon land that immediately spoke to both of us, quickly made an offer and became the owners of over 70 acres!
The land is scruffy and at one time was logged, but at second glance, it is quite beautiful and full of potential! There are many old logging roads; one is lined with an old stone wall.
Years ago, most of the trees were cleared and the land was used for a sheep farm. When the land was abandoned, thick forests grew back.
The land was logged and a good deal of brush was left strewn haphazardly, creating an ideal environment for the growth of interesting fungi.
My husband Paul, along with his intrepid friends Peter and Caroline have been slowly clearing some of the brush on the old logging roads and creating an intricate system of hiking trails. I follow behind with a can of spray paint marking blazes on the trees.
We have started excavation for our new home, the driveway has been roughed in and the homesite is cleared. We saved wood from the trees that were cut and the lumber will be used for pine siding and for oak floors!
At the moment, we are the proud owners of two gigantic mounds of woodchips, that we like to call “The Monet Haystacks”!
Stay tuned for future progress as we embark on this exciting new chapter of our lives!
All of this planning, clearing and hiking on trails creates a powerful appetite. I wanted to think of a dessert that tasted rich and delicious but was also healthy.
I remembered a dessert that I had at the venerable restaurant Chez Panisse last March on my trip to California. The meal was incredible; details in another post!
The dessert that I had been looking forward to, sour cherry apple galette, looked picture perfect, but I was very disappointed with the flavor and texture. The flavor was bland, my slice had all of 3 cherries and the puff pastry was so tough that I could hardly cut it with a steak knife!
It got me thinking about interesting combinations of cherries and apple; here is my version- humble home cook that I am! This is more of a torte or cake with the same batter that I use for my peach cornmeal cake. I use no regular sugar , but a combination of low glycemic coconut sugar and monk fruit and the fruit has no sugar added to it. For a touch of extra flavor and sweetness, I made a glaze to drizzle over the top from honey and cinnamon. The batter also has cornmeal- I ran out of regular cornmeal and used a bit of coarse polenta. This gave the torte added flavor and texture.
Apple Cherry Cornmeal Torte
Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup fine cornmeal (you can also use 1/4 cup of coarse polenta for addded flavor and texture)
2 teaspoons baking powder
1/4 cup monk fruit sweetener
1/4 cup coconut sugar
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon vanilla
1 egg
1/3 cup canola oil
1/2 cup soy or almond milk
Topping:
1 1/2 cups sweet cherries pitted
2- 3 apples peeled and thinly sliced
2 tablespoons cornstarch mixed with small of amount of water to make a slurry.
1 teaspoon almond extract
Glaze:
1 heaping tablespoon honey
1 teaspoon cinnamon
Preheat oven to 350 Degrees F.
To make filling:
Place apples and cherries in a medium size pot and cook until the fruit softens and starts to release it’s juices. Add cinnamon. Whisk in cornstarch mixture and remove from heat. Stir in almond extract.
To make cake batter:
In a large bowl mix together the flour, baking powder, salt, monk fruit sweetener, coconut sugar and cinnamon.
Add egg, vanilla, canola oil, soy or almond milk and mix together just until the batter is smooth.
Make glaze:
Mix together honey and cinnamon. Microwave until mixture melts.
Assemble Torte:
Lightly butter a round pie dish. Pour in batter and spread evenly over pan.
Arrange apples and cherry mixture over top of batter.
Drizzle honey glaze over top of fruit.
Bake in middle of oven until fruit is bubbling and a toothpick inserted into the center of the cake comes out clean*, about 35 minutes.
* The fruit may be juicy, so a toothpick will come out clean only when inserted in the part of the torte where there is no fruit.
Last summer I had the wonderful opportunity to travel to Iceland. Not knowing quite what to expect, I was delighted by the stunning scenery, warm welcoming people and the delicious food!
This year, my group Hevreh Ensemble was the recipient of a generous donation and along with grants from Hofstra University, we thought that another tour might be possible. Iceland came to mind and I started to reach out to various concert venues. Iceland has a total population of under 400,000; but I had discovered that the Icelandic people are art and music lovers.
We received an invitation to perform for a concert series in the far north of Iceland in the small fishing village of Seydisfjordur; TheBlue Church Summer Concerts, and from this, the rest of the tour started to fall into place!
Blue Church- Seydisfjordur, Iceland
We started the tour in bustling Reykjavik; it was a pleasure to return to Iceland, to be able to show the group familiar places and to make new discoveries. Our accommodation at Hotel Reykjavik Centrum was just two blocks from our first concert at the Reykjavik City Library.
After a “restful” night on the plane….
We arrived early the next morning, much too soon to check into the hotel. I enjoyed watching the jet lagged faces of the other group members slowly light up with pleasure as we strolled down the quaint streets.
They remarked that this was quite unlike any other place they had ever been. I remembered a wonderful bakery called Bakabaka a few blocks away and it quickly became a group favorite. We happily tucked into plates of creamy scrambled eggs with wild mushrooms, fresh crusty sour dough bread with plenty of coffee and the Swedish cardamom buns that I dreamed about were still on the menu!
Over the next week, we embarked on a whirlwind tour of the entire country; our other concerts were in the northernmost section of Iceland and then on the other coast. We drove long distances, but were rewarded with spectacular scenery; including stunning glaciers.
As we drove through the countryside, there were few cars and many curious sheep!
The Blue Church in Seydisfjordur and the Skaholt Cathedral in Selfloss are both located on important historic and religious sites and as I entered these sacred buildings, I felt a deep sense of spirituality and peace.
Blue Church- Seydisfjordur, IcelandBlue Church- Seydisfjordur, Iceland
It was a wonderful experience to bring our music to new audiences. I watched the fascinated faces of the eager and interested concert goers as they listened to the gentle sounds of the Native American Flutes that we play and the stirring and powerful Shofar.
Before our concert at the Blue Church, our pianist Adam Morrison warmed up on the magnificent Steinway B piano. He kindly gave me permission to include this video:
And then, of course, there was the food! I had asked our group members if they would like to visit a few of the restaurants that I had enjoyed on my last trip. The expected answer was one of quick approval!
The night we arrived in Selfloss, we went to a favorite restaurant that I had visited last summer; located in the oldest house in the village, Tryggvaskali is also purported to be haunted!
The atmosphere was charming and the food was just as delicious as I had remembered with the freshest fish possible. I enjoyed an artful presentation of roasted monkfish with carrot puree, crispy kale, roasted carrots and apricot chutney; the flavors a perfect blend of sweet and savory.
For dessert, we all shared not too sweet salted caramel mousse, topped with watermelon sorbet and crunchy bits of granola; perfect after a long day of driving! This being summer in Iceland, the sun was still high in the sky as we arrived at our hotel at 9:30 PM!
Part of the joy of traveling is discovering small off the beaten path restaurants and cafes, often quirky and eccentric. The Filling Station in the small fishing village of far north Seydisfjordjur was decorated with contemporary art, colorful tables and chairs and served hearty fresh organic food.
On the days of performances, I make sure to eat something light that will also give me energy and focus during concerts. After a morning concert for the local Seydisfjordur Retirement Home, I had an excellent bowl of coconut curry soup and avocado toast at the Filling Station.
Then, I had to make sure to have another light meal before our evening performance at the Blue Church. Just down the street from the church was a delightful small inn called the Hotel Aldan. I ordered a plate of grilled vegetables with goat cheese; along with fresh whole wheat bread and butter this was perfect. Ah, the life of a traveling foodie musician!
After concerts, we are usually starved and also ready for beer! Just across the street from our hotel The Blue Fagrilundar in Selfloss was a charming family run restaurant called Mika. This is where we went after our concert at the Skaholt Cathedral.
All of the group ordered wild mushroom risotto that was topped with succulent and crispy roasted chicken with a side salad of arugula lightly dressed with lemon. Along with tall glasses of local Icelandic beer, all was perfect in the world!
Our concerts were finished and there was one more major treat that I wanted to show everyone; a visit to the thermal hot springs; Krauma. Located about 1 1/2 hours from Reykjavik, it was un touristy and filled with hardy northern Europeans.
A heady artic blast of air met us as we stepped outside from the showers, but as we sank into a pool of hot mineral water, the warmth enveloped us and it was heavenly!
It’s never easy to travel and the added stress of concert tours can be challenging. As group members become collectively fatigued, tempers can flare. Somehow, all is managed, often by a calming comment by one of the others and then peace will prevail. After tours, what remains are fond memories of our shared experiences.
The last night in Reykjavik, I made a reservation at the Public House Gastro Pub, an excellent restaurant with small tapas like plates that can best be described as Icelandic with an Asian twist. It was one of my favorites from last summer. We ate our fill of delicious creative morsels that included pickled beet root on a cracker with goat cheese, truffle mayo, figs and pico de gallo and crispy Icelandic doughnuts filled with tender beef cheeks with apricot chutney. This dish was a play on a popular Icelandic dessert called Love Balls also known as asterpungar loosely translated as love testicles! An incredible meal that was the perfect ending to a wonderful tour!
Beet root crackersBeef Cheeks in Icelandic DougnutsMidnight view from hotel room in Seydisfjordur!Lupine Fields
I hope that you enjoy our adventures! HAPPY SUMMER!
A Musician's Travels 