Recipes

“Sleep no more! Macbeth hath murdered sleep!”

Cookies for Smith Street Stage's Macbeth, running in Carroll Park

“Sleep no more! Macbeth hath murdered sleep!” is an unforgettable line from one of Shakespeare’s darkest plays, where a seemingly good man and admired soldier eventually murders his way to a throne, his bloodthirsty, unsexed wife at his side.  The play is considered cursed by many in the theatre world.  In fact, you can’t even say the title within the walls of the theatre, or you may have someone make you exit the space, turn around three times and knock to be given readmittance.  Actors have broken limbs, shows have gone down, and luck has befallen those who utter that name.  Instead, it’s referred to as “The Scottish Play”.  When spoken of at all.

This week was all about Shakespeare’s Macbeth for this little Dusty Baker.

Punchdrunk

Sleep No More by Punchdrunk, UK.

SLEEP NO MORE by Punchdrunk

Tickets and Information

Company Website

Punchdrunk, a theatre company out of the United Kingdom, has brought New York City an incredible treat with their version of Macbeth, one that contains few words and where you have to go (literally) chasing for a storyline.  I can’t give you too much, because what this company offers is a completely different experience for everyone who walks in the doors of the McKittrick hotel they’ve created on 27th street by 10th.  Let’s just say this is a piece of physical theatre, a throwback to the “happenings” of the 60s I so crave and admire, and a breathtakingly designed work.  The friend who went with me and I had completely different experiences; she was following characters through their journeys of the 3-story, walking exploration.  I sat with an actor in an empty room, watching him sew silently, observing the audience walking about and how they did or did not become more bold by their anonymity.  For Punchdrunk gives everyone a mask they must wear for the duration of their experience, and insists on silence.  They purposely try to break up groups of friends so that you explore on your own.  They suggest a cocktail (horribly expensive at the bar) before you go in.  I second them on that.

For those who are sheepish, you can hold someone’s hand and search the cavernous space together.  And if you’re ever overwhelmed, there are black-masked crew members ready to take you to safety.  But I recommend doing exactly what Punchdrunk suggests: go in alone, a tad tipsy, and find the story of Macbeth.  Touch things.  Sit quietly.  Seek out dark spaces and be still.  Watch beautiful bodies give you glimpses of this horrific story.

And then grab drinks with your friends after and marvel at how awesomely different your shows were.

Macbeth by Smith Street Stage, Carroll Gardens, BK

MACBETH by Smith Street Stage

Runs through July 24th

Smith Street Stage Website

Friday night was the polar opposite of Sleep No More.  Well, not polar opposite.  Both shows utilized incredible performers and were smartly directed.  But where Sleep No More contained no text and was all about design and space, Smith Street Stage’s Macbeth was all about the story.  And damned good actors performing it with little more than a few daggers and chairs.

I love what this company is bringing to Carroll Gardens, a part of Brooklyn that I want to live in every time I visit, with an abundance of delicious-looking restaurants, green stores, boutiques… everything.  But until Smith Street Stage came about, the area didn’t have any free theatre in its gorgeous little park.  And it still doesn’t have much by ways of children’s art classes or family-friendly theatre events.  So I am incredibly energized by the creation of this talented company and their growing presence in the neighborhood.

I was blown away by their Macbeth last night.

Their performance space is in the middle of the park, this time set in front of a shelterhouse where they could use doors and have somewhat of a backdrop.  There’s a noisy playground to one side, neighborhood kids come and go around the space, and now and then a large truck rattles down Smith Street.  But these actors know how to work the space, and with minimal effort you get every word.

Which is the most important thing about getting to enjoy this piece.  The play contains some of the most beautiful lines the bard ever wrote.  And with some actors playing double parts and a script that’s heavy with military talk and royal titles, if you miss something you’re off for a while.

Which is where my praise for this cast comes in.  From Ben Horner’s Macbeth to Sam Rosenberg’s Banquo to the weird sister trio of Beth Ann Leone, Leal Vona and Patrick Harvey… I truly admire all of them.  I was especially moved by Mary Cavett’s “will this little hand e’er be clean” (paraphrasing) madwoman scene as Lady M. and Gordon Tashjian’s Macduff, who literally made my heart shake when he learns that his wife and children have been murdered.  It was a particularly incredible scene, very well directed (awesome in general, Jonathan Hopkins), treated with such gentleness and genuine respect despite the chaotic scene offstage in the park.

I’m not a fan of theatre in parks with craziness surroundings.  I produced a version of the Oresteia in Central Park a few years ago, and while I loved my cast I’ll never do it again.  And as much as I love Shakespeare, I know many of the plays so well that it’s hard for me to be moved.  So bravo, Smith Street Stage actors and directors.  Ruark Downey – excellent music again that shaped the piece and pulled it together.  Jessica Weiss – way to make fight choreography in the park fly.

Snag Macbeth Cookies at Smith Street Stage's MACBETH in Carroll Park

Oh, so why was I watching Shakespeare in a park when I’m generally not a fan of ANY theatre in a park?

Because (a) I love this company and (b) I had to bring them Macbeth cookies!  This is the same company that I recently did a benefit for, a concert version of Jesus Christ Superstar, for which I made Cookies for Jesus Christ Superstar.  So we chatted about what I could make for this show and voila!

This recipe is not my own – I simply made Saveur’s Classic Sugar Cookie Recipe and a basic royal icing.  It took a long time.  I definitely don’t charge enough to make up for the ingredients and time I put into them.  But I LOVE making them, and love this company.  So there you have it.

Now go see some Shakespeare!

Bloody Dagger Cookies - ooooh, so dark...

 

Vintage Recipe Swap – Sweet and Spicy Blueberry Molasses Jam Cookies

Ginger Molasses Cookies with Blueberry Ginger Lime Jam

I love the food-blogging community.  For the past few months I’ve been taking part in a Vintage Recipe Swap with Burwell General Store.  We’re sent a recipe and have to alter at least three things about it, then blog our creations on the same day.  I am always incredibly impressed with what the other bloggers post.  They’re truly inspiring, culinary masters that I have so much to learn from.  Please check out their sites (links at the bottom of this post).

This month’s swap is a Jelly Cake.  Check it out:

After my disappointment with last month’s Baked Potato Cakes I knew I wanted to make something decadent this month.  Something that would take some planning and patience and love.

This recipe is wonderfully simple in theory – two cakes sandwiched with jelly.  And I loved that the second cake was spicy with cinnamon, cloves and allspice.

So I decided to make only a slight variation on this classic idea with an easy blueberry jam nested in the middle of gluten-free ginger molasses cookies.  I love how versatile and mobile cookies are.  And while lying in bed, sleepless, one night, I thought how I could try the jam between two round cookies and also try it with the raw dough pocketing it before baking, much like an Italian or Polish pastry cookie.

It took three days in short bursts to make this recipe, which actually made it more relaxing of a process.  One morning I made the Blueberry Ginger Lime Jam.  I loved the fresh, organic blueberries I found at the market and figured I’d spice them up with a bit of ginger and fresh lime juice and zest.  I also made a smoky blueberry sauce with paprika that I then made into a martini.  Delish.

Smoky Blueberry Martini

The second day I made the cookie dough, then stuck it in the fridge and rolled and baked the next morning.  Fully refrigerating dough is a crucial step when making cutout cookies, especially when they’re gluten-free, in order to keep a clean shape and consistent texture.  In my earlier days I thought I could get around a few steps and still have incredible cookies.  Now I know that refrigerating dough, using parchment paper, keeping my gluten-free flours cool and rolling evenly are important keys to mastering this.

The result is a rich, spicy ginger cookie sweetly flavored with dark molasses.  Making them into pocket cookies yields a softer, pastry-like cookie, whereas the rounds have the perfect amount of gingery jam between.  They have a soft mouth feel, and hit you in two stages – first the spicy ginger cookie, and then the rich jam.  I love them.  Love love love.

Note: In this recipe I’ve measured out my preferred gluten-free flours and added some flax seed meal for fiber (it also helps baked goods gel a little bit more too).  All that’s important is that you have three cuts of gluten-free flour.  I recommend keeping your flours in the fridge as they stay fresher longer – it also helps when making a pastry like a cookie that needs to stay tight.  I also usually refrain from mixes that are high in potato flour or starch and only use one kind of flour – usually white rice.  Check out my gluten-free flour blends page for more ideas.

Another note: I used two types of molasses and maple syrup because I had small amounts of each and like using what you’ve got instead of purchasing excess.  Just make sure you have 3/4 a cup of molasses.

Buen provecho!

Sandwich and Pocket cookies

Ingredients

  • 1 1/2 cup white rice flour
  • 3/4 cup quinoa flour
  • 1/2 cup millet flour
  • 1/4 cup ground flax seed meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp xanthan gum
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1/4 cup blackstrap molasses
  • 1/4 cup unsulfered dark molasses
  • 1/4 cup pure maple syrup
  • 1 egg

Directions

  • In a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum
  • In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.
  • Add molasses and maple syrup and beat to combine.
  • Add egg and beat to combine.
  • Slowly add in flour until combined.
  • Divide in half, flatten into disks and individually wrap in plastic.  Set in refrigerator at least two hours or (preferably) overnight.
  • When ready to bake, preheat oven to 350°.
  • Line 4 cookie sheets with parchment paper.
  • Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary). Cut into circles about 1 3/4 inch in diameter.
  • Bake for 12 minutes or until still slightly soft on top.  If you prefer crispy cookies, bake for 16 minutes.
  • Remove from oven and flip upside-down on a cool cookie sheet or flat work surface.  With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie.  Allow to cool completely.
  • When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!

Store in an airtight container (preferably in the refrigerator) until ready to serve.  Alternatively, you can cut squares of dough, fill with jam, and make pocket cookies.  These will be a little softer and cake-like. 

Jam-filled sandwich cookies

Check Out the Other Creations From The Recipe Swappers!

  • CM is our Burwell General Store leader.  A food producer and writer, she’s based out of L.A. and has worked with the Food Network and Saveur, amongst many others.  Those are just my two favorites :)  Her site is, of course, divine.
  • Lindsay puts amazing honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland’s lifestyle, and it shows.
  • Chef Dennis is veteran chef in his own right.  The rest of his fantastic food blog can be seen at morethanamountfull.
  • Mari lives in Oregon wine country and is a budding wine connoisseur.  Visit her at The Unexpected Harvest.
  • Boulder Locavore’s  starting point for the recipe swap is always a local-seasonal-organic combination, though her love of international cuisine and cocktails often work their way into the mix!
  • Joy, holding down a dairy-intolerant household, doesn’t let that restrict her love of flavors and food, in fact, it inspires her to do what she does. When you visit her blog, be sure to check out her “ubiquitous about page” and the balcony gardening category.
  • Monique has been food blogging since 2007, and her first recipe was a BLT-inspired chicken pot pie!
  • Shari is our first International participant!  Writing from down under, we cherish her voice in the swap because she brings the results of additional recipe challenges; the seasons are flipped from where most of us are blogging.
  • Jennifer‘s tag line says it all: Life is too short to eat bad food.  At her blog, Adventuresome Kitchen, you will find a passionate food-type, feeding her family amazing meals and living to blog about it.
  • The Cake Duchess.  The name says it all, and Lora’s recipes are rock solid, creative, decadent, inspiring.
  • Pola is a new blogger from Italy, transplanted to the cold Midwestern plains. After years of calling mom to check on cooking times and temperatures of family Italian recipes, she started writing them down. In the process, she is hoping to help new friends discover how to cook simple and authentic Italian food.
  • Jamie blogs at Random Acts of Food and has a love for food that only an Italian could! She enjoys cooking and baking in all cuisines for her family and friends.
  • Crissy and Lauren are two recent college graduates who are embracing their passion for all things culinary in the smallest yellow kitchen that ever was.  Their balanced diet of equal parts savory and sweet helps them add a little zest to what they do best!
  • Claire blogs with Texas pride from Dallas. She loves chicken fingers, Law and Order SVU and is left handed.
  • Nay blogs about food at Spicy Living from Portland, Oregon, and joined in on the Lemon Cake swap.  She incorporated lavender and lemon into cupcakes with cream cheese frosting.
  • Cindy, food lover, all-around awesome person and her knowledge about US restaurants is almost encyclopedic. Check out her quirky and fun blog.
  • Sabrina Modelle blogs at The Tomato Tart from the San Francisco bay area, and for her first swap (the Lemon Cake) she made a Brown Sugar Lemon Rosemary Cake with Rosemary Caramel.
  • Nicolle writes the joyful Rhythm of the Seasons from Boulder, Colorado and is looking forward to offering more recipes and menus as the spring, summer and harvest seasons heat up.
  • Linda is a saucy Texan with an encyclopedic knowledge of food. She’s published many cookbooks, won many awards, and has been the source of many belly laughs. When she’s not writing books, her latest creations can be found at Everybody Eats News.
  • Tricia is the founder of Pietopia, an annual pie contest that asks “What does your life taste like, in a pie?” and her beautiful work as an eating designer and blogger can be found at Eating Is Art.
  • Jaclyn is a writer, baker, perpetual daydreamer and the author of the cooking and baking blog Food+Words. She has a degree in Creative Writing and is currently studying Baking and Pastry at Le Cordon Bleu. Jaclyn has a panchant for baking, laughter, a nice glass of Riesling and anything lemony.
  • Merry-Jennifer is a physician, a writer, a wife, a mother of two, and the author of the food blog The Merry Gourmet. She focuses on family-friendly original and adapted recipes – with an occasional cocktail recipe thrown in for balance.
  • Alli has a master’s degree in Nutrition and blogs at An Open Cookbook from Seattle, Washington. We met recently at BlogHer Food in Atlanta, and immediately hit it off. A warm welcome to her!
  • Rachel Saunders is the owner of Blue Chair Fruit and author of The Blue Chair Jam Cookbook. She produces all of her jams and teaches classes from her space in Oakland, California.

Blueberry Ginger Lime Jam and Smoky Blueberry Sauce with the cookies

Nutritional breakdown from Cook, Eat, Share

Related articles

Blueberry 3-Way: Ginger Lime Jam, Spicy Syrup and Smoky Blueberry Martini Time!

Blueberry Ginger Jam and Smoky Blueberry Syrup with gluten-free ginger snaps

I love making jam.  A few summers ago I roasted in my kitchen in Queens making batch after batch of jam from peaches I picked on several outings in Connecticut.  The season ended with well over a hundred mason jars of varying sizes and specialties, which my siblings and I packaged with homemade breads and chocolate for our families at Christmas.  It was wonderfully fulfilling.

And hot.  And sticky.  And sometimes infuriating.

So when I picked up a few containers of the most plump looking blueberries the other day, knowing that I have a recipe with jam to make for the Burwell General Store Vintage Recipe Swap, I approached my kitchen with both delight and trepidation.

Problem:  I hate regulating temperature for jam.  Problem:  I hate how much sugar most non-gelatin recipes require and I don’t use artificial sweeteners.  Problem: I have a big writing contract to kick start tonight and don’t have time to swelter in my non-airconditioned kitchen while I constantly check the gelling stage I mastered all those years ago.

Solution! Use the berries three ways to get even more sweet, lip-smacking lusciousness out of them. Straining the jam at the first stage will give me lots of delicious juice for a syrup and the jam can be thickened a bit so the whole shebang can be done quickly.

For the recipe swap I have to make a variation of a jelly cake.  And these swappers don’t mess around, so not only do I want to make something completely homemade and as natural and gluten-free as possible, but I also want to kick things up a notch after my Baked Potato Cake disappointment last month.  So why not use the berries to make jam for the recipe I’m brainstorming, plus make a syrup to infuse into a sweet martini to go alongside?

I’m excited by this.

So this extremely easy recipe makes a Blueberry Ginger Lime Jam, a Sweet and Spicy Blueberry Syrup and a Smoking Blueberry Martini.  Just in time for a just-less-than-sweltering summer night in the city.

Smoky Blueberry Ginger Martini in my sweltering kitchen

Ingredients

  • 4 cups of ripe blueberries, rinsed and de-stemmed
  • 1 cup of white sugar
  • 5 limes
  • 2 Tbsp freshly zested ginger
  • 1 tsp tapioca starch
  • 1/2 tsp cayenne pepper
  • yummy vodka

Directions

  • Place blueberries and sugar in a thick-bottom pot and place over medium heat.
  • Zest ginger directly in pot, so fine that it almost has the consistency of a paste.
  • When the berries start to bubble a bit, zest two limes directly into pot, and add the juice of those two and a third.
  • Boil until the juice is completely released and the berries are soft.
  • Strain the mixture over a stainless steel bowl until almost all the juice is out but the berries still retain a bit of moisture.  Return berries to pot.
  • Juice the remaining two limes into a bowl and whisk in the tapioca starch until it’s dissolved.
  • Slowly whisk the lime/starch mixture into the blueberries until combined.
  • Remove jam from heat and pour into a stainless steel bowl.  Refrigerate until cooled completely.
  • To the syrup, add the cayenne pepper and whisk to dissolve.  Remove to refrigerator to cool completely.

To make a scrumptious martini: chill a martini glass.  Use a bit of vodka to line the rim of the glass and then dip into white sugar.  Fill with 1 ounce of blueberry syrup and 2 ounces of cold vodka.  Alternatively, place the two in a martini shaker over ice and strain into glass.

Gluten-Free Ebelskivers

Gluten-free Ebelskivers!

For some reason listening to Nina Simone seemed appropriate when making Ebelskivers alone in my apartment last week.  Being that Nina is neither from Denmark nor filled with jam, I don’t know why this was so.  Maybe sweet cinnamon, sugar and molasses made me think both of the blues and pancakes??  Or strong coffee and whiskey?  Mine is not to reason why… just to bake and sway slowly and enjoy.  Which I did.

My friend Abigail loaned me her cast-iron pan for these little treats recently, and I had a feeling “waiting” for a brunch crowd was going to test my patience too far. So these got simply rolled in cinnamon and sugar and were served atop whipped cream with chocolate macaron shells, hazelnut cookies and cherry compote at a dinner party I attended later in the evening.  I should have taken pictures of the whole caboodle, but let’s just say a few bottles of Prosecco had made their way around the room by the time dessert was plated.

Abigail also gave me her recipe, which is a basic pancake recipe but where the smart (and culinary-school trained) lady specifies separating the egg whites and yolks and beats the whites to stiff peaks, giving the pancakes a lot more lift and chew.

I simply adapted by using my gluten-free cake flour blend and changed / added a bit here and there. And I learned from a few floppy results how to get the pancakes as round and fluffy as possible!

Ingredients

  • 1 3/4 cup gluten-free flour (I used my standard cake flour blend)
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Tbsp granulated sugar
  • 3 large eggs, separated
  • 1 3/4 cup unsweetened almond milk
  • 1 Tbsp soy sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 Tbsp melter butter or cooking spray

Directions

  • Sift flour, xanthan gum, baking soda, baking powder, salt and sugar in a large bowl.
  • Lightly whisk the milk and soy sour cream until smooth (this somewhat replicates buttermilk).
  • Add cinnamon and vanilla.
  • Lightly whisk the egg yolks and then whisk into milk mixture.
  • Combine wet with dry.
  • Beat egg whites into stiff peaks and then fold into batter.
  • Melt butter and wipe with a pastry brush into Ebelskiver pan, then set over medium/high heat.  If using cooking spray, spray liberally.
  • Bring to a medium/high heat and fill 3/4 way with batter, making sure to note where you’ve started and ended to make turning easier.
  • Using a miniature frosting spatula, tongs, a 2-pronged fork or miniature spatula, flip Ebelskivers when they are just starting to pull away from the pan and browning on the bottom.  I’ve found confidence and the grace of a ballerina help when turning them without the batter messing all over the pan.  Standing with one foot slightly raised and toes pointed somehow also contributes to success. As does giving yourself an extremely low curtsy afterwards in celebration.

Now, I simply tossed mine in cinnamon and sugar and they were divine.  On a more ambitious day (or when trying to impress an overnight guest who’s daring to stay for brunch) I might put a drop of jam or lemon curd into the center. Ooh, or dark chocolate (for them, not me).

I found the result to be a lovingly fluffy, chewy pancake, rather neutral in flavor as one must be.  Mixing some ground flax seed and diced ginger might be delightful.  Hmm… now I’m hungry.

Round and fluffy and delicious

 

The Curtain Falls and the Set is Struck

With Jess, Diana and Rosemary

“It has been so long since anyone has wanted me anywhere.  It has, Frederick.  And it seems so little to want.  To have one person out of all the crowds in the world just to yourself.  Doesn’t it?”

– My final lines as Rose in THE ENCHANTED APRIL

Every final curtain comes with some mixed emotions – through the course of a few weeks a small group of people carve out a piece of live art that was once just words on a page.  Night after night you present it to a room of (mostly) strangers.  And then it’s over.  The curtain falls and within hours, every nail from the set and every hairpin from the dressing room is gone.Last night I actually wasn’t broken up.  Yes, the life I’ve lived the past seven weeks has come to something of an end.  But there’s a phrase in French that my doctor told me a few weeks ago.  Evidently it doesn’t translate directly into English.  And it was long.  And I don’t speak French so I can’t even tell you what it was.  But he said it amounted to, in such situations, “With one loss comes twenty gains”.

Walking Mia

I met some incredible people.  In particular a few ladies and a man named Jimmy I know I was meant to meet.

I found a home in an attic with a view of the water, a big bed and comfortable chairs to sink into.

I was treated to dinners made with vegetables pulled right from the garden, with warm light and conversation.

I found restaurants and beaches and vineyards.

I found many glasses of white wine and champagne.

I found a dog, in a shelter ten minutes from the theater.  A sweet thing that will come home with me today and ease the transition from constantly being surrounded by people to working on a computer or in my kitchen, often alone.  I don’t know whether I’ll name her “Mitra” (friend” in Sanscrit) or “Cocca” (Italian for “favorite”).

2nd Act costumes and robot sketching in the dressing room

Along with costumes, lines about love, pre-show prosciutto and pinot, baking rosewater lavender cookies for concession, being a tour-guide to visitors (and THANK YOU to the many who came out here to see the show!), making robot books, sipping tequila with the ladies, walking Mia through the misty mornings, driving seemingly endless hours in my little blue car and connecting with audiences… the past few weeks have been rough.  Somewhat surreal.  A growing period.  So with this final curtain I’m ready to go home.

Theatre is a magical thing.   Connecting with people onstage and telling a story is an unmatchable rush.  I’ve learned that I can trust my skill, my training, my acting muscles.  My continued love for putting “Jacqueline” aside and just connecting onstage.

A special thank you to the extraordinarily generous people who have showered me with their faith and kindness, particularly Sarah, Jimmy, Diana, Rosemary and Jess.  As well the rest of the company with whom I’ve shared many laughs and a few botched lines, or were so kind as to offer an arm.

Peace out, Hamptons.

My slogan in the sand, Westhampton Beach

Chunky Carob Cake – Ridiculously Allergy Friendly!

Chunky Carob Cake

There are few names I’d put on my “soul-mate” list.  Nina Simone.  William Shakespeare.  James McAvoy (did you SEE X-Men First Class?  Totally redeemed the franchise from Wolverine and washed the bad taste of Bridesmaids out of my mouth).

In all seriousness, while I am surrounded by so many loving, special people, I am particularly grateful for my dear friend Lyndsey – a soul-mate if there ever was one.  We met through my college boyfriend over a dozen years ago, and aside from the many things we naturally had in common, we shared a history of chronic illness.  There’s no way I could summarize our friendship – but let’s just say we’ve been an ear, a shoulder, a hug, the voice on the other end of the phone that won’t hang up… I don’t know where I’d be without this woman.

So on my quick days off I scooted my little blue car down to DC to visit her and her husband, two of my favorite people in the whole world!  

Lyndsey is still suffering greatly from her illness and deep digestive problems, and her diet completely eliminates grains, sugar, chocolate, fruit, any sweeteners, caffeine, alcohol, certain meats and fishes, fried foods, certain vegetables and is pretty much devoid of any sweet indulgences. I lived like that for several years but never as long as she, and don’t know how she hasn’t gone ballistic on a grocery store or restaurant by now.

But carob! Oh, yes, Lyndsey can have carob!

So the other morning she showed me how to make her “Chunky Cake”.

This cake is chocolate-free, sugar-free, grain-free / flourless, oiless, nut-free, low-carb, high-fiber, low-glycemic.  Really.  It does have ghee (clarified butter) so it’s not dairy free completely, but you can easily substitute with coconut oil or a fat of your choice.

And it’s incredibly easy – all ingredients mixed in a bowl and poured in a pan!

I was amazed at how light and airy the carob cake came out, while still packing a delicious aroma.  I’m going to have some fun experimenting with the recipe at home, using coconut products, tucking the batter around almond butter, soaking vanilla beans in almond milk.  But for now, here’s the original recipe.  Enjoy!

Moist and light Chunky Carob cake

Ingredients:

  • 2 eggs
  • 1 1/2 cup ground flax
  • 1 cup carob powder
  • 2 cups warm water
  • 1/2 cup melted ghee
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Directions:

  • Preheat oven to 325°.  Heavily grease a pie plate or single cake pan.
  • Mix all ingredients in a large bowl (in no particular order) with a whisk until thoroughly combined.  The resulting batter should sort of glop a bit off the whisk and not run completely smooth.  Because of the goopy result of using flax, Lyndsey describes it as “falling like boogers”.  One of the thousands of reasons why I love her so much.
  • Pour into prepared plate and bake for about 30 minutes, or until a toothpick or fork inserted comes out relatively smooth.
Related articles

Baked Potato Cakes – Gluten and Dairy Free Recipe Swap!

Baked Potato Cakes

This is my second contribution to the Burwell General Store Recipe Swap. And it’s a very, very dusty recipe.  Lately I’ve been busy baking for various things, doing shows, keeping sane, and visiting with friends from out of town.  So I put this recipe off to the last minute, and when it (obviously) didn’t come out perfectly the first time, I just sorta shrugged and went on with my day.  I’m definitely a very dusty person in general right now :)

Not the best way to start out a post on “check out my recipe!”.  Keep reading, it all works out in a way, promise.  And next month I’ll have more time in my own kitchen to contribute something stellar.

Quick fill-in: Every month CM sends a group of about 30 bloggers / bakers / chefs a recipe from a charming old cookbook and we have to change at least 3 things about it and post our creations on the same day.  It is incredible to see the variety that comes from this swap – sweet things made into savory (and vice versa), gluten-free, health-conscious, fully-fatted.  Please support the other bloggers (and check out their responses to this swap) by going to Burwell General Store.

Honestly, I wish I had a bit more time with this recipe!  The recipe itself is rather simple – mashed potatoes are blended with donut basics and then fried to perfection.  But I’ve (a) been extremely busy (b) wanted to keep the donut idea of the recipe intact (c) LOVE making donuts (d) didn’t want to have to fry anything and (e) didn’t want to buy a donut pan.

The original recipe

So I found a recipe for donuts baked in muffin tins from Mrs. Field’s Secrets and hoped for the best in the procedure.  Now, mine did not come out as beautifully as the ones in their picture, which were smooth and perfect on top and light enough that they could be filled with jam.  And these neither look nor really taste like donuts (though I could see the original recipe working quite well).

But that doesn’t mean these aren’t tasty.

And as they’re made with (primarily) potato flour and contain NO dairy or oil, they’re not half bad for you.

Served with lemon curd

Last year a cooking buddy thrust the term “rustic” on me, and I now place that on most of my creations that are scrumptious but make me laugh when I look at them.  These are one such recipe.

I’d suggest serving these as a dinner side as they’re rather savory (they sort of remind me of a cornbread).  They’re really dense and chewy, slightly sweet and with a light and crusty top.  I had made some peach jam to pipe inside of them but they were so dense I couldn’t pipe it in!  So I slathered a bit of lemon curd on and they were even more tasty.

And, these are gluten and dairy FREE!  So there.

Here you go.  Baked Potato Cakes.  Swapped.

Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 3/4 cup potato flour
  • 1/4 cup starch (I used tapioca, but arrowroot would work too)
  • 1 1/2 cup gluten free flour with xanthan gum
  • 1/2 extra tsp xanthan gum
  • 1/4 tsp freshly grated nutmeg
  • 1  cup unsweetened milk of choice (I used almond milk)

Directions

  • Preheat oven to 350 degrees.  Lightly spray 12 muffin tins with cooking spray.
  • Beat eggs in mixer with paddle attachment until slightly frothy.
  • Add sugar and beat until smooth.
  • Slowly add in milk and beat to combine.
  • Add all dry ingredients and beat to combine.
  • Fill 2/3 way up in 12 greased muffin tins.
  • Bake for 18 minutes or until lightly brown on top.

Lemon Poppy Butter Cookies

Lemon Poppy Cookies

This is another version of buttery shortbread cookies I’ve adapted from the Rosewater Lavender Shortbread that went over very well at an event last weekend.  I altered the recipe just a tiny bit – adding fresh lemon juice and poppy seeds and altering the amount of flour, as well as used arrowroot starch instead of cornstarch, which I didn’t have in my apartment (SO nice to be baking in my kitchen again).

These cookies are incredibly easy and only require a few ingredients.  They’re delicate with a buttery crumb, a nice tang and a sweet finish.

Lemon Poppy Butter Cookies

Ingredients

  • 20 Tbsp unsalted butter
  • 1 cup white sugar plus more for dusting
  • 2 eggs
  • 3 cups flour
  • 1 cup arrowroot or cornstarch
  • 6 Tbsp lemon juice
  • zest of two lemons
  • 1 Tbsp poppy seeds

Directions

  • Preheat oven to 350°.  Line thick baking sheets with parchment paper.
  • In a standing mixer with the paddle attachment, beat butter and sugar until fluffy.
  • Add eggs and beat until combined.
  • Add lemon zest and juice, beat to combine.
  • Add starch, 2 cups of flour and poppy seeds.  Beat at medium speed until combined
  • Continue to add flour until the dough comes together into a ball and does not stick.
  • Place dough in refrigerator for 30 minutes or until cool.
  • On a well floured surface, work with the dough 1/4 a batch at a time, lightly kneading flour until smooth and not sticky.
  • Roll into 1/4 inch, cut with cutters and use a spatula to transfer to baking sheets.
  • Dust with sugar.
  • Bake for about 20 minutes, rotating pans halfway, until just browned at edges.
  • Cool on racks completely before storing.

Makes 36 medium cookies.

Notes: This recipe can easily be made gluten free by substituting the flour and arrowroot with a gluten-free proportion of 1 cup white rice flour, 1/2 cup quinoa flour, 1/2 cup arrowroot, 2 Tbsp tapioca starch and 2 tsp xanthan gum.  This is the mix I have on hand for cookies, making enough for several recipes at once.

Rosewater Lavender Shortbread

When traveling to perform, I get to glimpse into the lives and the vibes of different homes and cities. I’m currently performing in The Enchanted April at the Hampton Theatre Company and living in the director and producer’s peaceful, beautiful house right on the bay. It’s filled with plants and artwork from all over the world.  I take their dog, Mia, on morning walks past fields of flowers and houses with perfectly manicured laws.  From my attic suite (which makes me feel a little Louisa May Alcott as I write and draw), I can see water. When I open the window, the scent of flowers fills the rooms.

I feel extremely fulfilled from working with this character and this incredible cast, who have been so warm in welcoming me into their lives. And with some time to spare during the day (with rehearsals coming to a close), I’m baking some cookies for concessions. I couldn’t quite put a gluten-free, allergy-friendly cookie out there (both to limit costs and appeal to the appetite of this particular audience), but knew my contribution had to be something special.

The show is about four women who escape from their troubles in rainy London to a castle in Italy, where “in April it is simply a mass of flowers” as “bushels and bushels of wisteria” flank the terraces.  Eventually, they all find their happy endings, their hearts warmed by the Italian sunshine, the “unusually fresh” sea air and facing their demons amongst the company of strangers who soon become friends.

So my contribution is a traditional English shortbread cookie, laced with rosewater and dried lavender.  Simple ingredients, a little time and patience, and a beautiful, garden-scented result.

Rosewater Lavender Shortbread

Ingredients

  • 20 Tbsp unsalted butter, softened (I used Kerry Gold for the higher fat content)
  • 1 cup white sugar plus more for dusting
  • 2 eggs (plus egg whites for brushing)
  • 3 cups flour
  • 1 cup cornstarch
  • 2 scant Tbsp dried lavender flowers
  • 3 scant Tbsp rosewater

Directions

  • With a hand mixer (or in a food processor) beat butter and sugar until smooth and fluffy, about two minutes.
  • Add eggs and blend to combine.
  • Add flour, cornstarch, lavender and rosewater and mix just until a dough ball forms.
  • Remove from mixer, separate into two balls and flatten into disks.  Wrap in plastic and put in refrigerator for at least one hour.
  • Preheat oven to 350°
  • Line baking sheets with parchment paper and flour work surface.
  • If the dough is still too soft, knead in a little more flour.
  • Roll each disk into 1/4 inch thickness.  Cut into desired shapes (I made both 1 1/2 inch and 2 inch cookies with success, both with round and fluted cutters.)
  • Use a spatula to transfer to lined sheets, wash lightly with egg white and sprinkle with sugar.
  • Bake for 15-20 minutes (depending on size), switching racks halfway through baking, until slightly golden at edges.

Notes: I made two sizes (one to sell and smaller ones with the extra dough).  Other than rolling the smaller size a bit thinner and baking for a shorter amount of time, they came out with equally beautiful results.  The pictures above are of the larger ones that I brushed with egg white before sanding with sugar.  The picture below shows the smaller cookies that weren’t brushed.  To keep with the traditional sheen of a shortbread, I think from now on I will not egg wash the cookies before baking.

Smaller version of Rosewater Lavender Shortbread

My (Broken) Heart in a Pie

(Broken) Heart Pie

Broken hearts are messy.  As is this (Broken) Heart Pie.  In my mind my submission for Pietopia’s friendly competition which asks “what does your life taste like, in a pie?” was a bit more elegant, a bit more pulled together.  But I guess that’s the thing about a broken heart in a dusty kitchen.  Things aren’t always going to come out the way you had hoped.  And that’s okay.  Just like I will be.

So, “what does my life taste like, in a pie?” 

Red fruits, lots of them; rich and luscious and sweet and syrupy.  Candied nuts.  Ginger.  Cinnamon.  Molasses.  Warm flavors.  All things ripe and sweet and full of color and bursting with love.  For as much as my heart is very much broken, it is still bursting with love.  Both for the person who broke it, and for myself.  I’ve never been in such a humbled position.

So, the creation.  I decided to cut myself some slack and not make homemade ginger molasses cookies, as I’m not in my apartment with my arsenal of tools.  I picked up a box of Ginger Cookies with Sliced Almonds from Pamela’s Products.  They’re very moist and gluten and dairy free, so all I had to do was crush them, mix them with about 3 Tbsp of melted unsalted butter, press into a pie plate and bake for a bit.  I should have bought two boxes, to make a fuller crust, or gotten off my tush and made a pie crust as I have dozens for times before.  But again, dusty.  So the crust only covers the bottom and slightly up the sides.

I guess this is more like a (Broken) Heart Cobbler.  Same difference.

The recipe for the filling is below, and I suggest your favorite sweet crust – using a ginger snap or molasses cookie seems to suit these fruits perfectly.  And because of the cookies I used this pie was gluten-free.  And had I used Earth Balance instead of the butter in the crust, it’d be dairy-free too.

While I only had a small bite of the final product, I can promise you this pie (cobbler, whatever), is very luscious, very sweet, and almost sanguine.  The cast* gobbled it down after our run-through tonight and seemed pleased, saying they were fortified with the fruit and nut combination, and it disappeared quickly.

I didn’t tell them the name: (Broken) Heart Pie.

Ingredients

  • 3 cups fresh cherries, pitted
  • 1 1/2 cup fresh, sliced strawberries
  • 1 cup fresh raspberries, whole
  • 1/2 cup dried, unsweetened cherries
  • 1/2 cup candied almonds (I used sweet cinnamon almonds roasted from Whole Foods, but here’s a solid recipe from Food.com).
  • 1/2 cup sugar, honey or some form of sweetener
  • 4 Tbsp cornstarch, tapioca starch or arrowroot
  • 1 pie crust of choice

Directions

  • Prepare whichever pie crust you prefer, and blind-bake it (bake it without anything in it) until done.  Remove from heat while you prepare the filling.
  • Place the pitted cherries in a large, preferably non-stick pot or dutch oven.  Bring to medium heat and allow some of the cherry juices to reduce, around five minutes.
  • Add the raspberries and strawberries, and continue to cook until the mixture first bubbles with juice, and then begins to reduce, about 8 minutes.  You want the mixture to still have some juice, but not so much that it’s overwhelming the fruit.
  • Remove from heat.
  • Whisk together the sugar and starch, and pour over fruit.  Mix thoroughly until incorporated (if you’re using honey, add that first and mix in, and then the starch).
  • Return to low heat and continue stirring gently until the mixture thickens.
  • Remove from heat and allow to cool.
  • When almost cool, stir in dried cherries and almonds.
  • Fill crust.
  • Set in the refrigerator until completely chilled before serving.

*Shameless plug: I’m performing in Enchanted April at the Hampton Theater Company, running from May 26th to June 12th in Quogue, New York.  If you’re near the Hamptons, please come check it out. It’s a darling show with a lot of heart, and some really challenging and fulfilling moments for me onstage.  And I’ll be selling garden shortbread cookies at the concessions.

1 … 17 18 19 … 25
Blog at WordPress.com.