Posted in Dessert, Fruit on October 4, 2013 |
1 Comment »
I recall very few dessert recipes from my Mother’s arsenal. She wasn’t much of a baker (Betty Crocker made frequent appearances) nor did she have a sweet tooth. But this is one she prepared – and one that I am very fond of. As a child, summers on Long Island were hot and humid. I delighted in this soupy, slurpy, chilled dessert often. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with small pieces of sweet fruit. It is satisfying and wholesome, yet surprisingly light.
Since we are headed into Fall, I should note that this dessert is just as a delicious hot or warm. And if honeydew isn’t available, mango and pears are a fragrant substitute.
Tapioca Pearls with Honeydew and Coconut Milk Broth
- 1/2 cup (75 g) small dried tapioca pearls
- 4 cup (1000 ml) water
- 1 3/4 cup (400 ml) unsweetened coconut milk
- 1/2 cup (125 ml) water or nondairy milk ( I used almond milk)
- 1/4 teaspoon salt
- 1/2 cup (100 g) regular sugar (more or less to taste)
- 2 cups honeydew melon, peeled, deseeded and diced
- Bring water to a boil. Carefully place tapioca in boiling water and stir for 1 minute. Let cook for 6 minutes, covered, at full boil. After 6 minutes, turn off the heat and leave the tapioca covered on the stove for 20 minutes.
- Drain tapioca in a fine-mesh sieve and rinse under cold water.
To make the “soup”, combine the coconut milk with 1/2 cup (125 ml) of water or nondairy milk in a large saucepan. Stir in the salt and the sugar and bring the mixture to a boil over high heat.
As soon as the liquid boils, turn off the heat and stir in the drained tapioca pearls. Remove from heat.
- You may serve the dessert warm or chilled. If chilled, refrigerate the soup base and fold in fruit when ready to serve.
Read Full Post »
Teddie’s Apple Cake
Adapted very slightly from The New York Times, Jean Hewitt, and Teddie
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cup vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional)
1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Read Full Post »
Posted in Dessert, Fruit on December 10, 2012 |
Leave a Comment »
My posts are becoming more sporadic with less storytelling. I hoped it wouldn’t be so, but the little ones have been under-the-weather quite a bit this fall. Even FHE and I have gotten in the mix several times. The last thing on my mind has been posting. Rice Kernel has been keeping busy with preschool and activities, testing his limits more than ever, but still playing the role of helper in the kitchen – here and there. Claire has become a feisty, curious almost-10-month-old.
We are headed overseas for awhile and, upon our return, continuing with initial plans to rebuild our home. The cooking hasn’t ceased and I hope to be back on the computer soon to document our tales.
Apple Butter Spice Cake
1 tablespoon butter
1 cup apple butter
3/4 cup packed light brown sugar
3 tablespoons canola oil
1/2 cup raisins
1/2 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
- Preheat oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.
- Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
- Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before servin
Read Full Post »