Spring is in full bloom; as we walk on our land, bright green leaves create a canopy over our heads. With all of the impermanence in the world and the daily barrage of tragic news, it is a reassuring and special treasure to welcome back “Quaker Ladies” with their blue four petals and yellow centers.
Our new house peeks through the woods as we head up the hill.
In the distance we see a carpet of Quaker Ladies on the forest floor.
Once a sheep farm in the 1800’s; the land is crisscrossed with crumbling old stone walls. When farms in the area were abandoned, forests slowly reclaimed the land. At some point, the land was partially logged, creating a series of trails that wind through the woods. We are now honored to have become stewards of the land, my husband has painstakingly cleared many of the trails of invasive species, encouraging the growth of wildflowers and other native plants.
The name Quaker ladies is reputed to have originated from Native Americans who “would track where the Quakers travelled by seeing where the flowers grew (as the seeds dropped from their shoes).”
The bluet’s four-petalled flower emerges from a single stem and its yellow center is irresistible to pollinators, attracting carpenter bees, green metallic bees, and many other buzzing brethren. Bluets are a favorite of the bee fly, or humblefly, which resemble a plain, stripe-less bumblebee, and which hovers like a hummingbird above the flower. And it also attracts small butterflies, so it wouldn’t be unusual to see an azure on an azure.
While pollinators appreciate the gifts provided by bluets, their uses by humans are more limited. Apart from their beauty, only one practical use was found for this plant, though it is a useful one. Cherokees made an infusion from it as a cure for bedwetting.
Our house is almost ready to move into. We have a brought a few chairs and set up a small makeshift table. The other day Paul was hammering wooden dowels into a IKEA pantry shelf while I practiced a Vivaldi Sonata on my recorder. Somehow the hammering did not bother me. It brought back memories when we lived together in one room on the Upper West Side of Manhattan. I remember practicing while Paul worked on his financial newsletter; a new high rise was bring built directly across the street and a huge a pile driver was making regular slamming noises! This was decidedly more peaceful!
Here is a recipe for light and delicious pancakes made with cornmeal and almond flour- a perfect summer breakfast with fresh fruit, plenty of maple syrup and granola. I am looking forward to making these Johnny Cakes on the griddle of our new stove!
Johnny Cakes
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
2 tbsp melted coconut oil, + more for frying- I used canola oil
Maple syrup, agave, and almond butter — to serve
To Make Johnny Cakes:
In an medium bowl, mix dry ingredients together.
Add egg, almond milk and oil.
Mix well.
Heat a pancake griddle and oil lightly.
Cook pancakes on one side until small bubbles appear, flip and cook until done.
The wind is howling and the snow is piling up outside; we are cozy and warm inside planning a lazy day with plenty of time to practice, make oboe reeds, write my blog and play Bananagrams in front of the woodstove!
I will share recipes for a Chinese Feast that we made in the last snow storm that included pan fried veggie pot stickers and hot & sour soup- just in time for Chinese New Year!
The recipe for the soup includes sliced bamboo shoots. I didn’t have any on hand- feel free to use what you have.
For the veggie dumplings, also feel free to improvise with whatever ingredients are available.
ENJOY!
Veggie Potstickers
1/2 pound firm tofu cut into small pieces
1/2 cup shitake mushrooms sauted and finely chopped. 1/2 cup coarsely grated carrots- optional 1/2 cup finely chopped bok choy or Napa cabbage 1/2 cup finely chopped soaked and drained rice noodles 2 tablespoons finely chopped scallions 1 teaspoon soy sauce and 1 teaspoon sesame oil
20 small wonton wrappers
Preheat the oven to 200°F.
Place dried rice noodles in a bowl and pour boiling water over them. Let sit a few minutes until softened. Drain and rinse with cold water. Cut into small pieces.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, rice noodles, shitake mushrooms, scallions, soy sauce and sesame oil. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold over and lightly press edges to seal. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Cook until brown and crispy and then turn. Cook this side until brown and crispy.
Remove wontons to a heatproof platter and place in the warm oven. Repeat until all the wontons are cooked.
Serve immediately.
Dumpling Dipping Sauce
1/4 cup soy sauce 1 tablespoon rice vinegar (I use organic brown rice vinegar) 1 tablespoon dark sesame oil or 1/2 tablespoon dark, 1/2 tablespoon hot sesame oil 1 small clove garlic, minced (optional)
6 ounces pork tenderloin, sliced into ½-inch-thick strips (see Tip 1)
2 tablespoons plus 2 teaspoons low-sodium soy sauce
2teaspoons Shaoxing wine, or dry sherry
½ cup plus 1 teaspoon cornstarch
8 cups low-sodium chicken broth
4 ounces shiitake or baby bella mushrooms, stemmed and sliced ¼-inch thick
8 ounces firm tofu, cut into ½-inch cubes
1(8-ounce) can of sliced bamboo shoots, drained
2 medium scallions, trimmed and thinly sliced, whites and greens separated
⅓ to ½cup rice vinegar, to taste
2 tablespoons dark soy sauce
¾ to 1½teaspoons crushed red pepper, to taste
¼ to ¾teaspoon ground white pepper, to taste
1 large egg, beaten
Preparation
in a medium bowl, add the pork and 2 teaspoons of regular (low-sodium) soy sauce, Shaoxing wine and 1 teaspoon of cornstarch. Toss until well combined and marinate for 5 minutes.
In a large, wide pot, bring 7 cups of the broth to a boil over high. Reduce heat to medium, then add the marinated pork, shiitake mushrooms, firm tofu, bamboo shoots, scallion whites, vinegar, remaining 2 tablespoons regular soy sauce, dark soy sauce, crushed red pepper and white pepper. Simmer until mushrooms have softened and flavor has developed, 5 to 7 minutes.
Whisk the remaining ½ cup cornstarch with the remaining 1 cup chicken broth in a small bowl. Slowly stir into the soup; continue stirring until the soup has thickened, 30 seconds to 1 minute. Taste the soup and add more pepper or vinegar, if desired.
Stir the soup in a circular motion and slowly drizzle in the beaten egg to create ribbons. Simmer for 1 minute. Divide soup among bowls and top with scallion greens. Serve immediately.
Tips
Tip 1: If purchasing a whole tenderloin, remove the 6 ounces needed for this recipe and freeze the remaining piece, wrapped tightly in plastic. Or, cut the remaining piece into strips and freeze in a single layer on a sheet pan, then transfer to a zip-top bag and store it in the freezer for a quick stir-fry.
I used the extra pork to make stir fried bok choy and pork ( recipe to appear in another blog post!)
Here are some pictures from a walk on a cold sunny day at the Thompson-Palmer Trail in Great Barrington, MA.
AND: Here is the “Tree of the Week”!
” I do feel a little tangled up with my thoughts”!
As I write this we are in the middle of a major snow storm and it is really cold! Last Sunday, with temperatures hovering in the 30’s (0 Celsius) and no wind, we ventured out in a light snow for a short walk at Canoe Meadows Wildlife Sanctuary in Pittsfield, Massachusetts. This was after we enjoyed the always delicious Sunday Buffet at an excellent little Indian restaurant, MINT , with a lakeside view of Laurel Lake in Lee, Massachusetts.
The lovely scenic path winds gently through fields, meadows, small ponds and around the Housatonic River.
In the distance is October Mountain, named by the famous writer, Herman Melville. The nearby Arrowhead Herman Melville House, overlooks the mountain. The house was built in the 1780’s. Melville spent some of his most productive years there between 1850-1863 where he wrote Moby-Dick, Pierre (dedicated to nearby Monument Mountain),Confidence Man and Israel Potter.
At a recent visit to the Woodstar Cafe in Northampton, Massachusetts, I was tempted by the Hazelnut Creme Donuts; somehow I resisted and decided to make a healthy version that we could enjoy at home.
Hazlenut Creme Donuts-Woodstar Cafe
I thought that the perfect filling would be a rich tasting but very light chocolate pudding and the baked apple cider donuts that I included in a blog titled “Mann tracht un gott lacht”.
The pudding, which includes almond milk, cornstarch, a small amount of coconut sugar, vanilla and Lily’s chocolate (sweetened with Stevia) is delicious on it’s own or served with fresh berries and sliced almonds.
The filled donuts tasted rich and decadent, but are healthy and perfect with a cup of late afternoon tea or a decaf latte with oat milk!
ENJOY!
Donuts with Chocolate Cream Filling
Chocolate Pudding Filling– adapted from Chocolate Cake by Michele Urvater
Ingredients:
1/4 cup cornstarch
1/3 cup cocnut sugar ( this makes a very bittersweet pudding, feel free to add up to 1/2 to 3/4 cups sugar.)
1 1/2 cups unsweetened almond or soy milk
1/2 teaspoon almond extract or vanilla extract
4 ounces dark chocolate chopped (I used Lily’s Extremely Dark chocolate, but you could semi or bittersweet chocolate for a sweeter taste)
To make the pudding:
In a small mixing bowl, with a fork or small whisk, combine the cornstarch with 1/2 cup of the milk.
In a small saucepan over low heat, bring the remaining 1 cup milk to a simmer with the sugar, stirring occasionally so the milk does not boil over. Remove the saucepan from the heat.
Whisk the cornstarch and milk in the bowl again to make sure the cornstarch is dissolved, and add this to the hot milk and sugar mixture. Return the saucepan to the heat and bring to a simmer until the mixture thickens, whisking constantly. Remove from the hear and add chocolate, stirring until chocolate melts into the mixture. Stir in almond extract. Put pudding in a bowl and refrigerate until cold.
refrigerate until cold.
For the donuts:
⅓ cup neutral-flavored oil (canola, avocado, grapeseed, walnut)
3 large eggs
1/4 cup monk fruit sweetener
1/4 cup coconut sugar
1 cup applesauce ( I did not have a jar of applesauce on hand, so I just cooked down a few apples and mashed them up with some cinnamon).
½ cup apple cider, boiled down to about 2 tablespoons of syrup
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 ½ teaspoons salt
1 ½ teaspoons baking powder
2 cups whole wheat pastry flour
Instructions
Making the donuts:
Preheat the oven to 350°F. Lightly grease a non-stick donut pan with cooking spray. My pan makes 6 donuts, so I had to fill it twice.
In a medium bowl, whisk together the oil, eggs, sugar, applesauce, cider syrup, vanilla, cinnamon, salt, and baking powder until smooth.
Add the flour, stirring until just smooth.
Fill a pastry bag or a sturdy gallon-sized plastic bag with the batter. Use scissors to snip off the tip of the bag, creating about an ½”’ hole.
Pipe the batter into the wells of the doughnut pan nearly to the rim. Or, just carefully spoon in the batter.
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. .
Remove the doughnuts from the oven, and loosen their edges by running a knife along the outer circle.
To Assemble the Donuts:
Cut donuts in half with a serrated knife.
Spread one half liberally with chocolate pudding to make a “donut sandwich”.
Melt a few squares of chocolate in microwave and place in a small plastic baggie. Snip off a tiny corner of the bag and squeeze lightly back and forth over doughnuts to make decorative lines.
Enjoy with a cup of tea!
Here is a beautiful piece to listen to by the Renaissance composer Joan Ambrosio Dalza-“Pavana alla Ferrarese”
A tricky back has kept me from the trails this past week; perusing through my notes and pictures, I discovered that I had never written about a glorious fall walk last year at Hollow Fields in Richmond, Massachusetts; a trail system operated and supported by the Berkshire Natural Resources Council.
According to BNRC:
“This land, and all of the present-day Berkshires, are the ancestral homeland of the Mohican people, who were forcibly displaced to Wisconsin by European colonization. These lands continue to be of great significance to the Stockbridge-Munsee Mohican Nation today. To learn more, visit mohican.com.”
We walked down a small hill along side the woods and then up a mowed path through the meadow, where there was a chair to enjoy the stunning views!
Leftover lemon roast chicken got me thinking about favorite recipes from old blogs. I remembered tasty chicken potpie cornbread muffins from the entry “Mozart’s Starling”- January 2022.
When I made the soup this time, I added carrot and celery to the recipe. This added even more flavor and a chunky texture to the soup. You could also add fennel! We served the soup sprinkled with grated pecorino cheese and freshly ground pepper.
Together, these recipes made a wonderful fall dinner. With the cornbread and chicken potpies baking in the oven and a big pot of soup bubbling on the stove, the house was filled with enticing aromas.
Chicken Potpie Cornbread Muffins
Adapted From Food and Wine Magazine-Published on January 12, 2016
Ingredients:
Cornbread:
1 1/2 cups cornmeal
1/2 cup whole wheat pastry flour
Kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups well-shaken buttermilk
Filling:
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1/2 onion finely chopped
1/4 cup frozen peas (defrosted)
4 button mushrooms cut into small pieces
1 medium carrot, cut into small pieces
1 teaspoon dried thyme
1/2 teaspoons dried sage
1/4 teaspoon salt or to taste
Freshly ground black pepper
1 tablespoons all-purpose flour
3/4 cup chicken stock or low-sodium broth
1/2 cup cooked chicken cut into small pieces
Directions
Make the cornbread:
In a bowl, stir together the cornmeal, flour, 3/4 teaspoon salt, baking powder and baking soda. Whisk the egg and buttermilk into the cornmeal mixture. Fill 12 (1/2-cup) well greased muffin tins about 2/3 full with the cornbread batter. Preheat the oven to 350°F.
Make the filling
In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion and shallots- cook until slightly softened and then add carrots and mushrooms, 1/4 teaspoon salt, dried thyme and sage. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken and the defrosted peas. Season the filling with salt and pepper to taste. Place 2 to 3 tablespoons of the filling over each batter-filled muffin tin.
Bake the muffins until golden around the edges, about 25 minutes.
Let cook about 10 minutes before removing from muffin tin. This will keep them from sticking to the pan.
If using fresh tomatoes: bring a large pot of water to boil. Add tomatoes and boil for a few minutes. Remove from water and slip off the skins. Cut tomatoes in half and squeeze to remove seeds and excess water. Chop roughly and proceed with the recipe.
Heat olive oil in a large soup pot and add onions.
Saute onions until slightly softened. Add carrots and celery. A bit of chopped fennel might also be good! Cook a few minutes.
Add tomatoes and rest of ingredients.
Bring to a boil, reduce heat to a simmer. Cover and cook about 1 hour. Add more water if soup is too thick.
Remove Bay leaf and puree with an immersion blender. Remaining chunks of vegetables are fine.
ENJOY!
The deep flavor of the ripe late summer tomatoes was sweet and delicious, the last for a while. Pablo Neruda’s “Ode to Tomatoes” will help us remember!
The street filled with tomatoes midday, summer, light is halved like a tomato, its juice runs through the streets. In December, unabated, the tomato invades the kitchen, it enters at lunchtime, takes its ease on countertops, among glasses, butter dishes, blue saltcellars. It sheds its own light, benign majesty. Unfortunately, we must murder it: the knife sinks into living flesh, red viscera, a cool sun, profound, inexhausible, populates the salads of Chile, happily, it is wed to the clear onion, and to celebrate the union we pour oil, essential child of the olive, onto its halved hemispheres, pepper adds its fragrance, salt, its magnetism; it is the wedding of the day, parsley hoists its flag, potatoes bubble vigorously, the aroma of the roast knocks at the door, it’s time! come on! and, on the table, at the midpoint of summer, the tomato, star of earth, recurrent and fertile star, displays its convolutions, its canals, its remarkable amplitude and abundance, no pit, no husk, no leaves or thorns, the tomato offers its gift of fiery color and cool completeness.
On a cool and cloudy day, we took a short walk at the Joffe Nature Sanctuary in New Marlborough, Massachusetts. My eye caught a lone maple leaf floating gently on the shallow marsh pond.
As we strolled on the trail that loops around the idyllic marsh, we composed haikus about the leaf. Here is what we came up with (mostly my husband Paul’s invention!)
Leaves in the pond-light
Life dances around us, bright
Time flows, a grace note
At the end of the loop, we returned to the pond to check out our lone maple leaf- it was now joined by four leaves; the sun had broken through the clouds. The light had changed the image dramatically.
That afternoon, the cool weather put me in the mood for baking and I thought of the vegan peanut butter cookies from the cozy Woodstar Cafe in Northhampton, MA. Those cookies and iced chai were my special treat during Covid and one of my best mood elevators. After eating many of these treats, I decided to try to concoct my own version and originally published it in a blog post in December 2021: “Hemlock Heaven and Bear Swamp”. The ingredients are healthy and include almond flour, ground flaxseed, chia seeds, chunky peanut butter, vanilla and maple syrup. You can also add chunks of dark chocolate. They are chewy, delicious and slightly addictive. I hope you enjoy making these!
EASY One Bowl Vegan Peanut Butter Cookies
Pre-heat oven to 350
Line a large baking sheet with parchment paper
Ingredients:
1 cup crunchy peanut butter* see note
1/4 cup maple syrup
1 teaspoon vanilla
3/4 cup almond flour
1/4 cup ground flax seed
handful chia seeds
1 teaspoon baking powder
1/4 cup soy milk of mixture is too dry.
To make cookies:
In a medium sized bowl, mix together peanut butter, maple syrup and vanilla. Combine well with a large spoon.
Add almond flour, ground flax seed and baking powder. Mix well, the batter will be stiff, but not dry.
If the mixture is too crumbly, add about 1/4 cup soy milk.
I like to get my hands into the batter and form the dough into a large ball. It should feel like the consistency of play dough!
Form batter into small balls- I made 15, but you could make fewer larger cookies.
Press gently with a fork to make a criss cross pattern.
Bake in middle of oven for about 1o minutes until the bottoms of the cookies are light brown- the cookies will still feel quite soft.
Note* I used peanut butter that was salted. If you use an unsalted brand, add about 1/2 teaspoon salt to the batter.
AND: Here is the “Tree of the Week”
” Not Sure it’s Safe Out There“Joffe Nature Sanctuary
April 21st- The last few weeks have been rainy, raw and windy; a slow start to spring. So, when the sun finally peeked tentatively out, I made room in my schedule to head out for a hike at the Drury Preserve in Sheffield, Massachusetts.
This time, I remembered to pay attention to my surroundings! As I entered the woods, I breathed in the rich piney air and happily headed off on the familiar sun dappled trails. It felt as if I had come home.
As I continued on my walk, my thoughts turned to music and to upcoming changes in my musical career. Thursday, April 24th at the FDR Presidential Library and Museum, will be my last performance with The Hevreh Ensemble; a group that I started over 20 years ago! I thought of our many trips to Europe and having the chance to travel to Iceland- wonderful memories. No regrets here, but bittersweet thoughts of leaving the group. I have decided to devote more of my musical energy to Early Music and performance on the Recorder.
And, I look forward to writing future blogs about some of the trips that Hevreh Ensemble took to Prague, Vienna, Krakow , Berlin, Amsterdam and Warsaw!
I walked past a beautiful meadow and was quickly brought out of my reverie; on the small hillside next to me, I noticed one of the first woodland flowers of spring, Blunt Lobed Hepatica.
As I looked my closely, I saw small bunches of the flowers clustered all over the surrounding area.
Tiny speckled leaves of Trout Lilies peaked shyly out of the ground.
As I was finishing my walk, my thoughts had turned to making Matzoh Ball Soup for our upcoming Passover Seder. I did pay attention to where I was going and I am happy to report that this time, I did not get lost. I retraced my steps to my car without any mishap!
Each year, we look forward to sharing Passover with dear friends; cooking a large traditional meal that always includes Matzoh Ball Soup. Over the years, I have come up with a recipe for matzoh balls that are light and also flavorful. I make a rich chicken stock with diced carrots and a touch of dill- together this soup shared with friends is truly an antidote for our crazy world!
ENJOY!!
Matzoh Balls (Adapted from Bon Appetit Magazine- August 20, 2004 issue)
Ingredients:
4 large eggs, separated
1 teaspoon salt
Dash cayenne pepper
2 teaspoons white onion, grated
2 tablespoons unsalted butter, melted ( I use Extra Virgin Olive Oil and it works just as well)
3/4 cup matzoh meal
Preparation:
In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and olive oil. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour. In a large pot, bring water to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling water. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. These freeze beautifully- let cool completely and then place in a large plastic container. To use, defrost slowly at room temperature and then place in chicken stock and heat. I like to add diced carrot and fresh dill to the soup.
RICH CHICKEN STOCK
Ingredients:
1 whole chicken (about 3-4 pounds)
1 large onion peeled and cut into 4 pieces
1 large stalk celery- cut into 3-4 pieces
1 large carrot- peeled and cut into 3-4 pieces
1 bay leaf
1 teaspoon dried thyme
15 whole peppercorns
1 teaspoon dried dill
1 tablespoon salt
TO MAKE CHICKEN STOCK:
Place all ingredients into a large stock pot
Cover with cold water
Bring to a boil- remove any scum that may rise to the top, reduce to a simmer. Cover pot and simmer about 3 hours.
Let cool completely- pour into a large bowl and refrigerate overnight. The next day remove fat from top. The stock can now be used or frozen.
Christmas at Thousand Acre Swamp-New Marlborough, MA
The New Year is upon us; the last few weeks have been a happy blur of visits with dear friends and family. We have enjoyed wonderful meals together for both Christmas and Hanukah. This blog will feature a festive fruit tart that we served for Christmas and delicious chocolate and apricot rugelach that our daughter Lev made to celebrate Hanukah. Luckily we were able to go on a few hikes to work off the rich food!
Hanukah Latkes!!
One day, we walked at a a favorite place; Thousand Acre Swamp in New Marlborough, Massachusetts with serene trails that wind through pine forests and overlook a beautiful swamp.
Thousand Acre Swamp
Delicate princess pines peeked demurely through a light cover of snow.
Thousand Acre Swamp
Another day we enjoyed a late leisurely breakfast at the newly reopened Roadside Diner in Monterey, MA. The diner is operated by Gould Farm, a therapeutic community. Just down the road is the lovely 1.5 mile Diane’s Trail that winds through Gould Farm, along a wetland habitat and the Rawson Brook.
Diane’s Trail, Gould Farm- Monterey, MA
As we walked alongside the marsh, sunlight sparkled on the ice.
We trekked over a wooden bridge and saw what we thought was a large bird’s nest, made from branches lining the sides of the brook.
A bit further on, we came upon another branch sculpture that was definitely made by people or a large creative bird!
Diane’s Trail-Gould Farm
Back out of the cold, we returned home to our baking projects.
We planned a small Hanukah party and our daughter Lev, who is an excellent baker, offered to make rugelach. For those not familiar with this delicacy, the pastry can be traced back to medieval times in Eastern Europe within the Ashkenazi Jewish communities of Poland.
Various fillings of nuts, chocolate, apricot and raspberry jams are encased in a delicate cream cheese based pastry. Lev even made a sugar free version for my husband, using dried apricots and chopped Lily’s Stevia chocolate.
Apricot and Chocolate Rugelach (Recipe adapted from Epicurious.com)
Dough:
2 cups all-purpose flour
½ tsp. kosher salt
2 sticks (1 cup) unsalted butter, softened
8 oz. cream cheese, softened
Fillings:
½ cup plus 4 tsp. sugar
1 tsp. cinnamon
1 cup apricot preserves
1/2 cup toasted walnuts (or toasted pecans!)
1/2 cup finely chopped dried apricots (for sugar free version)
2 ounces bittersweet chocolate, melted with 1 tablespoon bitter, mixed with enough cinnamon sugar to make a paste similar to Nutella.
1/4 cup toasted walnuts, finely chopped. Pecans are also great!
Milk for brushing cookies
Special equipment: parchment paper; a small offset spatula
Preparation
Step 1:Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7×5″ rectangle. Chill until firm, 8 to 24 hours.
Step 2:Put oven rack in middle position and preheat oven to 350°F. Line bottom of 1–1½”-deep large shallow baking pan with parchment paper.
Step 3:Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12×8″ rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
Step 4:Whisk ½ cup sugar with cinnamon.
Step 5:Arrange 1 dough rectangle on work surface with a long side nearest you. For Apricot Rugelach: Spread ¼ cup preserves evenly over dough with offset spatula and a rounded ¼ cup walnuts over jam, then sprinkle with 2 Tbsp. cinnamon sugar. For Chocolate Rugelach, melt 2 ounces chocolate and mix with enough cinnamon sugar to make a coarse paste, similar to Nutella in texture. Spread evenly over dough and then sprinkle 1/4 cup chopped walnuts on top.
Step 6:Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1″ apart in pan. Brush logs with milk and sprinkle each with 1 tsp. of remaining granulated sugar. With a sharp large knife, make ¾”-deep cuts crosswise in dough (not all the way through) at 1″ intervals. (If dough is too soft to cut, refrigerate until firmer, 20–30 minutes.)
Step 7:Bake until golden, 45 to 50 minutes. Cool to warm on baking sheet set atop wire rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.
ENJOY!!
I created this fruit tart for my husband. There is only a small amount of coconut sugar (very low glycemic index) in the pastry filling and no sugar in the fruit. It is light and refreshing; totally guilt free!
Festive Fruit Tart
Pastry Filling:
1/2 cup cornstarch
1 1/2 cups unsweetened vanilla almond milk
2 tablespoons coconut sugar (more if sweeter taste is desired)
1 teaspoon vanilla extract
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
Fruit Topping:
1 large ripe kiwi- cut into think slices
1 /2 raspberries
1 cup blueberries
1/2 cup blackberries
Make the Pastry Filling:
In a small mixing bowl, whisk together cornstarch and 1/2 cup of the almond milk.
In a small sauce pan over low heat, bring the almond milk to a simmer with the coconut sugar.
Whisk in the remaining almond milk and stir constantly until the mixture thickens slightly. It will become much thicker after it cools.
Remove from heat and stir in vanilla. Refrigerate a few hours until very cold and the mixture has thickened. This can be made a day in advance.
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.
Refrigerate at least one hour.
Bring pastry dough to room temperature.
Preheat Oven to 350 Degrees Farenheit
On a floured surface, roll the dough out and place into a pie dish. Trim and crimp edges. The crust will be completely baked and cooled before filling.
Prick the crust all over lightly with a fork and line the crust with a large sheet of parchment paper. Add pie weights (I use old coffee beans) to crust and bake in oven about 10 minutes. Carefully remove parchment paper and pie weights; continue to bake crust until it is lightly browned all over. If the edges seem to be browning too quickly, cover the edges with a small amount of foil. The crust will bake aprox. 15-20 minutes more.
Cool completely and then add cold pastry filling. Decorate with fruit and serve!
It is always a thrill to discover the first illusive and secretive yellow violets of spring. The delicate plants with their characteristic heart shaped leaves thrive in sunny spots. We walked downhill towards the marsh at the Steepletop Preserve in New Marlborough, Massachusetts and magically there they were, cozily surrounded by leaf cover in the same place as last season! Their name, viola, is derived from the Greek name lo. According to a Greek myth, Jupiter protected his beloved by transforming her into a heifer surrounded by violets for her to feed upon.
We continued on the rest of our walk around the marsh area and it was as lovely as ever.
Reentering a wooded area, fiddlehead ferns newly opened, like graceful scrolls on a string instrument, lined the sides of the trail.
It was a warm day and at the end of the 2 mile loop, a stone bench with an inscription from Walt Whitman’s A Song of Joys beckoned to us: “sit, relax and enjoy the peaceful surroundings”!
Like any self respecting foodie, I currently subscribe to three different food magazines. The April 2024 issue of Food and Wine Magazine is titled: “The Italian Way”. On the cover, Rigatoni All’ Amatriciana was artfully photographed. The recipe called for a few high quality ingredients, including the Italian cured meat, guanciale (gwann-chaa-lay) and pecorino cheese. We decided that we deserved a rich treat! I found guanciale at Guidos Fresh Marketplace in Great Barrington, Massachusetts. I read in America Test Kitchens that guanciale is from the cheek or jowl and is cured with salt, pepper, garlic, rosemary and sage. Since it is from the cheek, it has a higher fat content (thus more flavor) than pancetta, which is from the pork belly.
Guanciale
I slowly sauteed lardons of guanciale to render the fat and crisp up the bits of meat. Our house was filled with a lovely peppery and enticing aroma.
The recipe uses all of the rendered fat in the tomato and pecorino sauce; I just used a small amount of the fat for flavor and this was fine! Made with sauteed onion, red pepper flakes and tomato paste that was browned with sauteed garlic and added to high quality pureed whole tomatoes with freshly grated pecorino; this was one of the best sauces I have ever tasted.
We purchased the best quality imported Italian Rigatoni that we could find and with the crispy bits of guanciale in the sauce, freshly ground pepper and more grated pecorino; the dish was simple perfection! Not necessary, we also served a side dish of steamed broccolini simply seasoned with fresh lemon, salt and extra virgin olive oil.
ENJOY!!
Rigatoni All’ Amatriciana- based on Food and Wine- April 2024 Issue
2 ounces pecorino Romano cheese, finely shredded (about 1 cup), plus more for serving
Directions
Heat a large high sided skillet over low heat. I used a cast iron enamel pot. Add guanciale, cook, stirring often and guanciale is crisp and fat is rendered about 20-30 minutes. Transfer guanciale to a paper towel to drain. Remove almost all of the fat from the pot- you could add a small amount of extra virgin olive oil.
Add onion, and cook, stirring often, until softened, about 4 minutes. Stir in crushed red pepper.
Add garlic, stirring about 30 seconds. Add tomato paste and cook, stirring constantly until darkened to a rusty red color.
Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes. Remove from heat. Add cheese and half of guanciale to tomato mixture.
While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1/2 cup cooking liquid.
Add rigatoni to sauce in pot. Cook over medium heat, stirring constantly, until sauce thickens and coats pasta, adding extra reserved liquid if necessary. Serve with additional pecorino cheese, freshly ground pepper and reserved bits of guanciale.
AND: Here’s the “Tree of the Week”!
“Well, beauty is in the eye of the beholder!!”
I end with a rare White Trillium that my husband Paul found while bushwhacking through the Great Mountain Forest in Norfolk, CT.
White Trillum: Great Mountain Forest- Norfolk, Connecticut
A few weeks ago, I put the address in the GPS for the Steepletop Preserve in New Marlborough, Massachusetts. I was looking forward to a peaceful contemplative walk on this beautiful set of trails. I drove for a few minutes, not paying close attention, enjoying the scenery around me and slowly realized that the surroundings did not look at all familiar. I had lost internet service a while back and I was basically lost!
I had ended up on a quiet dirt road that followed a small winding stream. I pulled the car over to the side and decided to walk and see where the stream and road led. I would retrace my steps later to return home.
This turned out to be a delightful serendipitous walk and I would love to return to this spot, but I am still not quite sure where I was! I did take a picture at a fork in the road and when I returned home, my husband and I looked up where we thought I was on a map! I believe it may be a small road in Mill River, Massachusetts. Any guesses??
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Safely home, I decided to make a big pot of hearty Red Lentil Soup, a soup that I have made many times and wrote about in an earlier blog post. I based my current version on the delicious Moroccan Red Lentil soup that we enjoy at the Amanouz Cafe in Northampton, Massachusetts. I sauteed onion and garlic and stirred in tomato paste with cumin, smoked paprika and red pepper flakes and let the mixture lightly brown. I added green beans cut into small pieces, red potato, carrot , celery and plenty of chopped parley. Fragrant with thyme and bay leaf, the soup was thick and filling enough for dinner along with a small green salad and fresh peasant bread.
ENJOY!
Hearty Red Lentil Soup
Ingredients:
4 cups dried red lentils
1 medium onion finely chopped
2 garlic cloves minced
1 medium carrot peeled and cut into small pieces
1 celery stalk with leaves cut into small pieces
handful Italian parsley finely chopped
2 medium red potatoes cut into small chunks (no need to peel them)
handful fresh or frozen green beans cut into small pieces
2 teaspoons ground cumin
pinch of red pepper flakes (or more to taste)
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
1/2 can tomato paste
salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
water to cover
To Make Soup:
In a large soup pot or cast iron pot, heat olive oil
Saute onions until translucent, add garlic and stir. Add other spices and tomato paste. Cook mixture until tomato paste starts to lightly brown.
Add lentils, vegetables and cover with water about 2-3 inches above other ingredients.
Bring to a boil, reduce heat, cover and simmer until lentils and vegetables are very tender and soup thickens. If soup is too thick, add a bit more water. Adjust seasoning. ENJOY!
AND: Here is the “Tree of the Week”!
“Spring Really is Here”!!Vernal Pool- Barnum Road Sheffield, MA
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.
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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!
A Musician's Travels 