Each year is like putting a new coat over all the old ones.
Sometimes I reach into the pockets of my childhood and pull things out.
—Simon Van Booy, “Little Birds”
Happy birthday (to me, from me).
Each year is like putting a new coat over all the old ones.
Sometimes I reach into the pockets of my childhood and pull things out.
—Simon Van Booy, “Little Birds”
Happy birthday (to me, from me).
Like this alabaster box whose art
Is frail as a cassia-flower, is my heart,
Carven with delicate dreams and wrought
With many a subtle and exquisite thought.
Therein I treasure the spice and scent
Of rich and passionate memories blent
Like odours of cinnamon, sandal, and clove,
Of song and sorrow and life and love.
—Sarojini Naidu
“You must also study and learn the lessons of history because humanity has been involved in this soul-wrenching, existential struggle for a very long time.
People on every continent have stood in your shoes, through decades and centuries before you. The truth does not change, and that is why the answers worked out long ago can help you find solutions to the challenges of our time.
Continue to build union between movements stretching across the globe because we must put away our willingness to profit from the exploitation of others.”
—John Lewis
I have eaten
the plums
that were in
the icebox
and which
you were probably
saving
for breakfast
Forgive me
they were delicious
so sweet
and so cold
—William Carlos Williams, This Is Just to Say
I have no
energy for
writing a blog post
at this point in time
I do not want
to talk about the weather
or my workload
or how fast 2018 has gone
(Where has 2018 gone?)
I have ideas
but writing is tiring
my brain is
so heavy and slow
in the summer
Languidness drips
off of my life
like rivulets of condensation
on my AirCon
My mind is full
of politics
and other boring horrors
not much room for
confessions of
confection
Too many photos
and too few words to
fill the great white gaps
Sloth overtakes the writer
sloppy, chopped up text
the slowest death of all
Here, look at the color
of these plums
Sweet, juicy, fuchsia plums
fill this pie
nestled into fragrant, buttery
frangipane
All encased
in shatteringly crisp
pastry casing
(Do not let that scare you)
She wants for nothing
Needs no accoutrements
save maybe,
just maybe,
a scoop of cold, lush
vanilla ice cream
This plum
and almond number
is one of the best recipes
on this site
and I can promise
it will not disappoint you
like this post has
Plum and Frangipane Pie
frangipane adapted from Yossy Arefi
makes 1 double crusted 9-inch pie
ingredients:
for the crust:
438 grams (3 1/2 cups, plus 2 tablespoons plus 1 teaspoon) flour
40 grams (3 tablespoons) sugar
1 1/4 teaspoons salt (or 1 1/2 teaspoons kosher salt)
340 grams (3 sticks, 1 1/2 cups) butter, cold and in chunks
14 grams (1 tablespoon) shortening (or more butter)
106 grams (7 tablespoons) water, ice cold
for the frangipane:
90 grams (6 tablespoons) unsalted butter
100 grams (1/2 cup) sugar
72 grams (3/4 cup) almond meal or flour
1 large egg
2 teaspoons flour
splash vanilla extract
1/4 teaspoon salt
for the plum filling:
4 cups of fresh plums (about 6 plums)
70 grams (1/3 cup) sugar
30 grams (1/4 cup) flour
juice of 1 lemon
to assemble:
heavy cream or an egg wash, for brushing
coarse sugar
directions:
Make the dough: whisk flour, salt, and sugar together.
Cut and mix the butter and shortening into the flour mixture until the largest piece is pea-sized.
Sprinkle on the ice water 1 tablespoon at a time so that you can gather the dough into a cohesive mass.
Divide dough into two disks and refrigerate for at least 30 minutes.
Make the frangipane: beat softened butter with sugar; stir in remaining ingredients until a thick paste forms.
Set aside until ready to assemble.
Roll out one disk for the bottom crust portion on a lightly floured surface; transfer to pie plate, leaving a little overhang, then refrigerate.
Roll out top crust as desired: I rolled mine to the same size as the top of the pie, then used cookie cutters to make cut outs (you can do the same if you want lattice: roll it out and cut strips in the desired size).
Place top crust in the fridge.
Spread frangipane over the prepared bottom crust and place in the fridge.
Slice plums and place in a large bowl with the sugar, flour, and lemon juice (taste a slice before adding all the sugar: you may need +/- 1 tablespoon of sugar).
Preheat oven to 375 degrees F and ready a baking sheet to place the pie on.
Remove top crust from fridge so that it warms up slightly to become pliable.
Remove bottom crust lined with frangipane from the fridge; pour plum mixture over top and smooth to flatten.
Place top crust over bottom crust and trim to fit; crimp bottom crust as desired or place cut outs around the edge to create a decorative border.
Brush with cream or egg wash and sprinkle liberally with coarse sugar.
Bake for 30 minutes, placing aluminum foil around the edges if they brown too quickly.
Lower temp to 350 degrees F and bake for an additional 60 minutes, until the juices are bubbling and the crust is golden and browned.
Allow to cool completely, preferably overnight.
“Men’s strengths go hand in hand with their weaknesses.
That is why there is no such thing as an invincible warrior, and why heroes die.”
― Shan Sa, Empress
November is here!
It’s cold, blustery, and the leaves and time have changed. Fall is set in deep.
That means Thanksgiving draws nigh. My favorite time to be busy cooking. I have prepared my menu and absolutely cannot wait to go home and be in a real kitchen with a real, fancy Wolf oven and a fridge that can actually maintain temperature. (Side eye @ my New York fridge. Sigh.)
Time has been flying with things being busy at work, and I haven’t gotten around to posting as much as I’ve wanted to. But! I have a few really great recipes I want to share before Thanksgiving, and I’ll also be doing a round-up of recipes from LPF and also other blogs in case you need some inspo!
Today, I’m sharing the world’s most perfect sour cream pound cake, studded with fuschia pink empress plums, tart and sweet and jammy, and rich, bitter dark chocolate and served warm with a scoop of creamy vanilla bean ice cream.
This is my new go-to recipe for pound cake. (!!!!)
It produces a cake with a tight, dense crumb that is remarkably moist without being heavy. The sour cream adds complexity and the cake isn’t overly sweet. It lends itself brilliantly to adaptations and different mix-ins.
Although plums + chocolate were nothing short of incredible, I’ll be adapting this same base recipe for Thanksgiving but with a caramel apple flavor. (~heart eyes~)
The possibilities are endless: chocolate, lemon, blood orange, etc. Tuck this recipe away in your back pocket for the next time you need a truly great pound cake!
Plum and Chocolate Sour Cream Pound Cake
adapted from Stella Parks, via Serious Eats
makes 1 loaf cake
ingredients:
250 grams (1 1/4 cups) sugar
142 grams (1/2 cup plus 2 tablespoons, 10 tablespoons) butter, softened
1/4 teaspoon salt
3 eggs
215 grams (7.5 ounces, 1 2/3 cup fluffed and spooned) flour
140 grams (5 ounces, 2/3 cup) sour cream
4 finely chopped prune plums
1/3-1/2 cup dark chocolate chips
1 tablespoon flour
directions:
Preheat oven to 350 degrees F and grease and flour a loaf pan.
Place sugar, butter, and salt into the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed for 4 full minutes, until light and fluffy with no graininess left.
Add in the eggs one at a time, mixing for 30 seconds between each one to ensure they are incorporated fully.
Add in the flour in four portions and the sour cream in three; begin with the flour and alternate mixing the dry and wet.
Scrape the sides of the bowl and mix on low for 30 seconds to ensure homogeneity.
Toss the chopped plums and chocolate chips with a tablespoon of flour, then gently fold into the batter.
Spread batter into prepared pan; bake for 45 minutes to an hour, or until a tester inserted into the center comes out mostly clean and the inside registers 200 degrees F.
Roasted Plum and Dark Chocolate Bread Pudding
makes 4 small ramekins, easily doubled, tripled, or quadrupled
ingredients:
2 plums or pluots
1 tablespoon of sugar
3 1/2 inch thick slices of brioche, challah, or sourdough, crusts removed and cubed
1 egg
3/4 cup milk
1/2 a vanilla bean, scraped
pinch of cinnamon
3 tablespoons sugar
4 tablespoons large chocolate chunks or chips
turbinado sugar, for sprinkling (optional)
whipped cream, for serving (optional)
directions:
Preheat oven to 375 degrees F.
Halve and pit the plums and place in a baking dish.
Sprinkle with 1 tablespoon of sugar and bake until syrupy and soft, 12-15 minutes.
Remove from oven and allow to cool slightly.
Reduce oven temperature to 350 degrees F.
Whisk egg, milk, and 3 tablespoons sugar together with the scrapings of 1/2 a vanilla bean and a pinch of cinnamon.
Lay bread cubes over the bottom of each ramekin and place a few chocolate chips over that layer.
Cube the cooled plums; place a thick layer of plums over the first bread layer, about 1/2 plum per ramekin.
Top with the remaining bread cubes and chocolate chips.
Pour 1/4 of the egg mixture over each dish, then sprinkle liberally with turbinado sugar.
Bake until puffed, golden, and juices overflowing, about 20 minutes.
Remove from oven and allow to cool slightly; serve warm with whipped cream.