Moving on

20 November 2007

Thanks for the support…I saw it coming, of course, so it’s not such a heartbreak. It’s just disappointing. But plenty of fish and all that. So I’m back on JDate, though I haven’t paid yet this time ’round. Of course, the most interesting guy is one I first “met” in February who’s just peachy-keen except for one fatal flaw: he lives in Boston. Now, I know that R and J met on JDate whilst 3,000 miles apart, and their courtship had a gloriously happy ending in the form of a beautiful wedding a year and a half ago. But I’m not really expecting that to happen for me, because, well, those kinds of things never happen to me. I don’t live a fairy-tale life. But BostonBoy and I did IM for a while Saturday night and again Sunday evening, and then we ended up talking on the phone for a little over an hour Sunday night. Fun stuff. He might be visiting a friend in San Diego in the next month or two, but I’m not exactly holding my breath.

Tonight was fun — sushi with a friend, followed by my college friends’ annual Wild Turkey pre-T’giving party. To get in the door, you have to drink a shot of Wild Turkey. The evite says that if you don’t drink alcohol, you’re exempt; and if you’re vegetarian, they’ll provide a shot of Wild Tofurkey. Heh. The friends who were hosting are gay, and I was amazed to find one other woman there. We bonded over the fact that none of the guys noticed how cute we looked.

Tomorrow I am taking the bus to work to get there at 7, then SuperShuttle will pick me up at 2 to go to LAX with about 10 million of my closest friends. Presuming that the TSA understands that pie is not liquid, I will arrive in AZ with a crustless cranberry pie, as follows…

Crustless Cranberry Pie
(adapted from here)

1/2 c white flour
1/2 c wheat flour
1 c sugar/Splenda baking blend
1/4 tsp salt
2 c cranberries
1/3 c slivered almonds
1/2 c applesauce
1/2 c Eggbeaters, beaten
1 tsp almond extract

1. Preheat oven to 350 degrees.
2. Spray 9 inch pie pan or springform.
3. Combine the flours, sugar and salt.
4. Stir in the cranberries and almonds; toss to coat.
5. Stir in the applesauce, Eggbeaters, and almond extract.
6. Spread the batter into the prepared pan.
7. Bake at 350 degrees for 40 minutes or until a toothpick inserted near the center comes out clean.


Oh, how the years go by

4 November 2007

Wait, where did October go? How is it November already?

OK, it’s been a while since I’ve posted. Let’s see…the week before I left for vacation was awesome. Monday night I saw a Broadway concert with a friend; she has declared me her new theatre buddy, which totally works for me. Tuesday was the night I was officially declared not-single. Wednesday was…um, a blur of packing and cleaning and such. Thursday night was girls’ night — several of my friends came here first for appetizers (port which was SO yummy, crackers, gruyere and blue cheese, halved cherry tomatoes, baby carrots), then we met up with the rest of our crowd at a nearby sushi restaurant. There were a dozen of us total, and the meal cost less than $20 per person on average (including an 18% tip!). We had a blast. And I realized, looking around the table, that of the 11 women there, only one had been a close friend of mine a year ago. Five were people I knew a year ago, but only casually. And five were people who only moved to town within the last year (4 only arrived during the summer!). Yet they’re now all friends of mine. I’ve been to meals at almost all of their apartments, and have had most of them over to mine. It’s amazing how much can happen in a year.

And on the Friday that I was leaving (on an 11.30 red-eye), A. e-mailed me at work to say he could come over to say goodbye before I left, and he offered to take me to the airport. So I cancelled my SuperShuttle reservation, made us a last-minute Shabbat dinner, and got to spend a couple extra hours with him, which was nice. Then off I went to the East Coast, where I saw my brother, sister-in-law, and niece in NJ; two friends from work, one friend from college, and an old family friend in NYC; friends from college in Bethesda and DC; and friends from LA in Potomac. Good stuff, all around. My friends rock.

A. picked me up from the airport Sunday night, and we hung out again on Monday night. On Wednesday, I had a long-overdue dinner with Samantha and got to catch up with her, which was so good. A. was coming over after dinner, so she met him, and I am very glad that at least one of my friends has met him in person! She left, and A. and I just hung out for a bit before he went to a Halloween event at a club where a friend of his was DJing around 11.30. That’s past my bedtime, though, so at his recommendation, I opted out.

After services on Friday night, I had dinner right near Universal Studios, at my friend D.’s brother’s condo. D. is a friend from USY and from college; he lives in Boston but was in town for a conference. I hadn’t seen him in about three years. I got a bit lost on the way there, twice — first, somehow I totally missed Highland and had to backtrack, then I found Highland and got on Caheunga but somehow (without turning) ended up on some totally dark street that dead-ended in a chain-link fence and gate that said, “No Public Access.” Then I remembered that I have a GPS, so I plugged her in and let her guide me the rest of the way.

Saturday morning, I led the first half of services, and later went to lunch at a friend’s apartment. She has a cat, and before I go to her place I always medicate heavily, which gets me through for about an hour to an hour and a half. Saturday night, A. taught a friend of his (the one who’d DJed on Halloween) to make sushi, and her girlfriend and I got to reap the fruits of their labors. I didn’t want to show up empty-handed, so I made truffles (see below) which were a BIG hit. The girls also live right near Universal, and I managed not to get lost, which was a plus.

After dinner, I followed A. back to his place so we could hang out for a while, taking advantage of the fact that although it felt like 11, effectively it was only 10 because of changing the clocks. I have so far changed my watch and my microwave clock (and the car’s clock), but haven’t yet hit my alarm clock, the spare room alarm clock, or the clock and old digital watch in my bathroom. The cable box, computer, and cell phone are all smart enough to change themselves.

As you might have guessed, things with A. are going well. I am trying (a) not to jinx myself, (b) to stay in the moment and not get too far ahead of myself, (c) not to make up problems where none exist. I told my friend D. on Friday night that I hadn’t heard from A. since Wednesday, and normally we e-mail daily. But when D. heard that I’d seen him three times that week already, and had plans for Saturday night (though I didn’t know when or where), he said that for sure I shouldn’t worry. His advice was, “As long as the next date is planned, you definitely don’t have to worry.” Good rule of thumb.

This past Shabbat marked the 36th anniversary of the Library Minyan, the lay-led minyan at my shul. They had special services and a dinner and luncheon over Shabbat, possibly some sort of party last night, and speakers today. I did not attend any of it except Friday night services, since they were combined with the service I normally attend. When I saw the Exec Director on Friday night, she asked if I were going to the Sunday event, and I said no. She asked, “Could you stop by just to meet someone?” It took me a moment to understand, and then I sort of stumbled over my words to say, “Oh! Um, I’m actually seeing someone right now, so, um, no.” It’s funny, I am not at all used to having a boyfriend. But I wouldn’t mind getting used to it.

Last Friday, 26 October, I started the day with H. in Bethesda, then went to R. & J.’s place in Potomac where I was spending Shabbat. That day marked one year since the “disengagement,” which honestly only occurred to me a few times during the day. R. told me that she was so proud of me for the growth and self-awareness I’ve achieved during the last year. H. asked if I would ever have believed then, that now I’d be healthy and happy and healed, and totally ga-ga over a new guy. When I got back to LA, a friend e-mailed me to ask if he could give my e-mail or phone number to a friend of his in New York who is in a bad state after recently being dumped (out of the blue) by her fiance. My friend ended his e-mail with, “Just let me know. (And see what a difference a year makes?)”

In the last year, I’ve cemented a few friendships with people who were incredibly supportive; I’ve let a few friendships drift away with people who weren’t; I’ve become friends with people I hardly knew (or hadn’t even met) a year ago. Time really is an amazingly powerful healer.

* * *

Pumpkin Chocolate Almond Truffles with Amaretto

The original recipe was this.

Ingredients:
1/2 c pumpkin puree
4 ounces bittersweet chocolate
3 Tbsp margarine
1/4 c amaretto (or kahlua, or other liqueur — strong cold coffee would probably work, too)
2 egg yolks (OR 2 Tbsp Eggbeaters — or in my case, 2 Tbsp Simply Whites)
1 c toasted almonds*, ground
2 c powdered (or superfine) sugar
Cocoa powder (for coating truffles)

1. Spoon pumpkin puree onto double layer of paper towels, cover with another double layer of paper towels, and press gently to squeeze out excess liquid. Leave covered with paper towels until step 4.

2. Melt chocolate and margarine in medium-to-large mixing bowl in microwave for 45 seconds and stir. Microwave again for another 45 seconds. Stir gently until chocolate is completely melted and mixture is smooth. Let cool a few minutes. (Use this time to measure out your other ingredients.)

3. Stir in liqueur and egg yolk. Whisk until smooth.

4. Add ground almonds, sugar, and pumpkin. Whisk or stir until smooth.

5. Cover loosely with plastic wrap, refrigerate at least one hour.

6. Pour some cocoa (start with 1/3 cup, you can always add more if you need it) into a shallow bowl. Remove truffle mixture from fridge. Scoop with a mellon baller and roll into small balls (3/4 inch diameter, maybe?) and roll them in cocoa. Put in wax-paper-lined airtight container. Refrigerate until ready to serve.

Made approx. 36 truffles.

*To toast almonds: either stir often in [ungreased!] saucepan over medium heat until golden brown, or bake at 350 on [ungreased!] baking sheet for 10-15 minutes and stir occasionally

Notes:

I had to make a few changes and substitutions which I was afraid had rendered the mixture unusable — for one thing, I was planning to use two egg yolks’ worth of Eggbeaters, but my Eggbeaters had gone bad and all I had was “Simply Whites.” I figured the yolk was there as a binder to hold the mixture together, and I didn’t think egg whites would work, and indeed the mix was really gooey and sticky. But I managed to shape it into small balls, which held their shape after being rolled in cocoa powder, and they were SO yummy.

Also, I couldn’t find ground almonds (or almond meal, or almond flour) at the store. I had slivered almonds which I ground in the food processor, but I didn’t toast them first. I suspect that toasting them gets rid of their moisture, so that when they’re ground you actually get something like flour. Since mine retained their moisture, I got something a bit more textured than flour. I decided to add the word “Almond” to the name of the truffle — i.e., treat it as a feature, not a bug.

I didn’t realize when I began that I didn’t have any powdered sugar (oops!). I did have superfine sugar (which you can buy directly, or you can make by running an equivalent amount of granulated sugar through a food processor for about 30-60 seconds — if you do this, make sure you wait a minute before you open the food processor so you don’t choke on a cloud of sugar dust!). It seemed to work just fine.

I made a double recipe and got more truffles out of it than the 28 the original recipe indicated. I must have a smaller mellon baller or something. I’ve given the measurements and quantities that I used. Also, mine might be somewhat healthier since I used trans-fat-free Smart Balance margarine rather than butter.


Sushi, chocolate, and the thrill of the chase

2 October 2007

Event Guy and I have now had four dates.

Date #3 was dinner at his house on Saturday night. He made all kinds of sushi — I was most impressed. I made dessert, an excellent recipe that I expect to use (and experiment with) often in the future. Recipe is below. We had a lot of good conversation and laughter, though I did learn something about him that troubles me a bit. I’m trying not to overreact. I did mention my ex, and he took it in stride, asking a few questions but not acting threatened or anything.

Date #4 was last night. The reason we went out on Monday after just having gotten together on Saturday is that he’s leaving tomorrow for a softball tournament in northern California, and he’ll be back on Sunday. He came here at 7 and we sat on the couch and had a glass of wine (courtesy of my bewitching friend Samantha), then went out for Thai, then came back here and talked a bit more. But by then I was falling asleep, so he left around 10.45.

Here’s the thing. In some ways, I’m like a guy. I love the thrill of the chase, the pursuit, catching someone’s attention. I just don’t always like holding someone’s attention. He’s a great guy, an absolute sweetheart, not ashamed to admit that he likes me. I love talking to him. But I can feel myself starting to lose interest, which is part of why I suspect I’m overreacting to the thing I alluded to above. So I am hoping that he doesn’t call while he’s up north, so that I can have a chance to miss him and get all excited and fluttery again. Because, honestly, I want to keep liking him.

In other news, my young adults’ group had an awesome Shabbat dinner in the sukkah. And I’ve had multiple meals in sukkot – Shabbat lunch with friends, Sunday lunch at a kosher burger place with a sukkah in the parking lot, and tonight back at my friends’ sukkah. The meal tonight was pretty exciting – my first-ever meat sub sandwich, from the brand-new (opened yesterday!) Glatt Kosher Subway. They have a sukkah of their own in the back, but it was crowded, because about half the neighborhood was crammed into the store.

And without further ado, here’s the recipe I promised:

Chocolate Simplicity
(adapted from Chocolate & Zucchini’s Melt-in-Your-Mouth Chocolate Cake)

As the blog linked above notes, it’s best made a day in advance, or at least 10-12 hours in advance, to give the flavors time to meld.

7/8 c margarine (I used nearly one tub [1 c] but left a little behind, did not measure)
10 oz semi-sweet chocolate
1 c sugar
5 eggs (I used eggbeaters)
1 Tbsp flour

Preheat oven to 400 degrees.

Grease the sides and bottom of an 8-inch springform pan (that’s about 50 square inches – which would correspond to a 7-inch square pan, which probably doesn’t exist, or a 6×8 pan, which probably also doesn’t exist, but I like knowing these things). Cut a circle out of wax or parchment paper to line the bottom of the pan; grease the paper. Wrap the pan in heavy-duty foil so none of the batter leaks out. (That’s only necessary if you’re using a springform pan.)

Melt margarine and chocolate together (in a medium-sized mixing bowl in the microwave, or in a double boiler) and stir with a wooden spoon until smooth. I microwaved for 60 seconds, stirred, microwaved for 30 seconds, stirred more, and then it was all melted.

Add sugar, stir with wooden spoon, and cool for a few minutes.

Add eggs, one at a time, stirring well with wooden spoon after each addition.

Add flour, a little at a time, and mix well with the spoon.

Pour batter into pan and bake for 28 minutes. (Original recipe says 25, but my cake came out way too jiggly at that point, so I put it back in.)

Cool in pan 15-20 minutes (I only waited 10, which wasn’t quite enough.) Open spring and invert cake onto a plate. Cool completely. Original recipe says to wrap in plastic and refrigerate. Mine didn’t seem solid enough to wrap, and I never got around to refrigerating it, so it sat out (covered in a cake-carrier) for about 28 hours. Didn’t seem to hurt it.

When I inverted my cake onto a plate, it broke in two pieces. I knew Event Guy wouldn’t mind it, but I minded. So I pushed the two halves back together and glazed the cake:

Random Fix-the-Cake Glaze

Some apricot jam (maybe 1/2 cup?)
Some amaretto liqueur (few Tbsps, maybe 1/4 cup?)

Warm the jam over medium heat, stirring constantly. Reduce heat to low, stir in amaretto. Keep stirring and possibly add more jam or more liqueur until you like the consistency. Pour glaze over cake, spreading with a spoon, spatula, or pastry brush.

Ideas for future experiementation:
Reduce margarine to about 1/2 cup, supplement with 1/2 cup applesauce
Mix semisweet and bittersweet chocolate
Add 1/4 cup liqueur to batter
Glaze with berry sauce or mango sauce

If you have other ideas, feel free to let me know!

This Thursday night, a friend of mine has decided to host a Mexican-themed erev Simchat Torah dinner. So she wants me to make a Mexican-themed dessert. I’m making this cake, but I’ll add 1.5 tsp of chili powder to the batter. Then I’ll top it with sliced strawberries, and pour the following glaze over it:

Tequila Glaze
1.5 c powdered sugar,
3 Tbsp tequila
2 tablespoons melted margarine

Mix well. Prick holes in top of cake. Pour glaze over cake. Usually you’d do this while the cake was still warm, but since I don’t want strawberries sitting out that long and there isn’t room for the cake in my fridge, I will put the glaze in its own tupperware so I can transport it to my friend’s place, and I’ll glaze the cake just before serving it.


Rosh HaShanah meals

11 September 2007

I’m hosting erev Rosh HaShanah dinner and second-day lunch. I’m also making desserts for the other four meals (1st day lunch, erev 2nd day dinner, Shabbat dinner, and Shabbat lunch).

Dinner Menu:

Butternut squash soup (from a box, plus frozen pureed squash, plus lots of curry powder)
Pastrami-wrapped dates [done]
Apricot chicken and apricot tofu (coat chicken with mixture of apricot preserves and mustard and bake 45 min at 350; garnish with aprioct halves) [done]
Brown rice with roasted pecan and garlic
Zucchini with cranberries and almonds (couldn’t find currants) [done]
Green salad
Carrot ring (my mother’s recipe, see below) [done]
Flourless chocolate torte [done]

Lunch Menu:

Sangria
Crudites [done, i.e. bought]
Stuffed artichokes (based on this, but quadrupled and slightly modified, including using canned artichoke bottoms) [done]
Chicken satay (based on the initial recipe here) [done]
Red onion and orange salad [done]
Rosemary potatoes
Green beans amandine
Chocolate mousse (see bottom of this post; of course I skipped the whpped cream since it’s a meat meal) [done]

Desserts for other meals:
Amaretto cake (this recipe minus 1/2 cup rum, plus 1/3 cup amaretto) [done]
Apple pie [done]
Strawberry angel trifle
Pavlova [done]


Mom’s Carrot Ring

3 cups shredded carrots
2 eggs
1/2 cup brown sugar
1 cup margarine
dash lemon [juice, I presume]
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350°.

Mix all ingredients and pour into a well greased tube or bundt pan. Bake for 45-50 minutes.

I’m tired. Surprising, eh?


Busy-ness

15 August 2007

Karaoke was awesome. My friend Fun J organized it, and I invited Math Boy (remember him?) to join the fun. J., Math Boy, and a couple other friends of mine (and J.’s), including I. (who will come back into the story next paragraph) hung out — along with a LOT of other friends of J.’s, people I don’t know — and had a great time. I rocked, if I do say so myself. (And I do. Math Boy said it, too. And on a side note, I think he and G. in DC are the only two guys I’ve dated with whom I’ve stayed friends. Well, and rebound-J from college, who’s now married to my former (post-college) roommate A.) Anyway. It was a ton of fun. Yay for having a microphone.

Monday night was dinner with I. She’s someone I should have been friends with in college, since we ran in overlapping circles, but we didn’t really meet and get to know each other until a few years ago in LA. She’s pretty cool, and I enjoy spending time with her. Over dinner, she more-or-less said, “You should host a Shabbat dinner again soon. And you should invite me.” I laughed and agreed that she was right; both of those things ought to happen. So next week I will host dinner here. I am hoping for a table full of people who are not in relationships. So far I have 1 yes (Harvard Boy), 1 presumable yes (I.), two maybes, 2 nos, and one no-response-yet. I would like to have 6 or 8 total, though a coworker of mine suggested I should have an odd number, with the “extra” being a guy. That way, she says, the men will get competitive and fall all over themselves attempting to impress the womenfolk. Interesting thought.

I’d been e-mailing with a JDate guy who sounded promising; we’d e-mailed two or three times each when he disappeared. About a week and a half later (last Thursday or so) I sent him a follow-up e-mail: “Just figured I’d say hi once more, because you sound like someone worth meeting. Figured it was worth a shot before you get relegated to the ‘guys who disappeared’ folder…” And it worked! He apologized, explaining he’d been on vacation with his family in celebration of his 30th birthday, etc., whatever. And he sent me his phone number and asked for mine, which I gave him (after making him wait a few days – I’m not a complete pushover), and he just called this evening. We are meeting for coffee/tea Sunday evening. And he specifically said “after dinner,” so I don’t have to worry about going through that awkwardness again.

Work continues to rock. Moving to this company nearly 2 years (!) ago increased my quality of life by decreasing my commute and my hours. But switching to this new position has increased my quality of life even more qualitatively (oh, the redundancy) by making me a much happier person. Today I had lunch with the summer interns (along with a couple other fully-credentialed folk, one from my old department and one from a different area entirely), and one of the interns asked what was the most fun part of my new role. I started to smile and said, “Really, everything is so much fun.” I talked about how it was a much better fit and how I enjoyed doing this, that, and the next thing, and the girl who’d asked said, “Wow, I can see that you really are having fun. You just light up when you talk about it!”

This Friday night, the cool minyan (PE for short) is having a potluck dinner. I am making dessert…but I’m wimping out (shhhh, don’t tell) and making chocolate chip cookies from store-bought dough. In my defense, I’ve got rather a lot on my metaphorical plate at the moment:

1) reviewing High Holiday services (I’m leading about half the services at my synagogue), and learning 6 lines of Torah (with special High Holiday trope) for Yom Kippur. (RH is 13-14 Sept; YK is 22 Sept.)

2) studying (voluntarily!) for the first of a series of exams — before y’all try to throw me into one of those nice rooms with the soft walls, be aware that these exams are far, FAR easier than the ones I took for my profession. These are insurance-related exams, but the first one recommends about 30 hours of studying, at most, which is perhaps a tenth of the time I spent studying for those other tests. (Test is scheduled for 6 Sept; if I fail I have to wait two business days, then I can re-register for $150 and take it again. It will be humbling but not utterly defeating.)

3) writing a question for one of those other tests. I’ve made a decent start, but I don’t know if what I’ve written is too easy or not. (First draft is due 31 August.)

So it’ll be a busy month or so. But after that, things should be somewhat calmer…

Oh, and the brownie cheesecake recipe I promised (as noted, it’s my Mom’s recipe; my comments are at the end) —

Brownie cheesecake — 6-8 servings

Bottom:
* 8 ounces (1 Pkg) brownie mix + water, oil, & eggs as per package

Top
* 1/2 cup granulated sugar
* 1 large egg (I use egg beaters)
* 16 ounces cream cheese, softened
* 1/4 cup maple syrup

Grease pan and dust with flour. Prepare brownie mix as directed on package; spread 1/2 of batter evenly into 8×8 pan. Bake at 350° for 15 minutes. (use reminder for brownies in another pan)

Combine cream cheese, sugar, egg, and maple syrup; mix at medium speed with electric handheld mixer until well blended.

Pour the mixture over brownie layer in the pan. Bake at 350° for 40 minutes. Chill. 

If you use pareve brownie mix and pareve cream cheese it’s pareve. Or use real cream cheese and it’s dairy.

I guess you could use a 9 x 13 pan and all the brownie mix and double the cheesecake part for a larger group.

my notes: I use a 9-inch round springform pan, and use the whole brownie package for the crust. I bake it for 20-25 minutes. I do not double the cream cheese recipe. I’ve made it twice; once I used half fat-free cream cheese and half whipped cream cheese; the second time I used 12 oz fat-free and 4 oz whipped. It has been a huge hit both times I’ve made it.


Cookin’ with gas

12 August 2007

Picnic last Saturday:

Broccoli Soup (recipe courtesy of my mother)
1 lb broccoli, chopped
3 Tablespoons margarine
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 carrot, sliced, a few sprigs parsley, 1 stalk celery, or whatever I may have around
2 1/2 cups pareve chicken stock
2 1/2 cups milk
Handful chives

Boil broccoli until tender in chicken stock with seasonings, veges.
Cool.
Food process/blend
Add milk.
Stir.
Sprinkle chives on each serving.

Spinach and Articoke Casserole

24 oz   artichoke hearts, drained
30 oz   cooked spinach, drained and squeezed dry.  (3 pkgs thawed frozen spinach)
12 oz    cream cheese, softened
3 Tbsp  margerine, softened
3/4 cup grated parmesan cheese

(1)  Preheat oven to 350. Spread artichoke hearts in the bottom of greased casserole dish, in roughly one layer.
(2)  Top with spinach.
(3)  Cream  together  the cream  cheese, butter and cheese, and spread evenly on top.
(4)  Bake covered for 35 minutes, then uncovered for 10 minutes.

Next time I make this, I will make several changes: reduce cream cheese to 12 ounces, reduce margerine to 2 Tbsp, and mix the ingredients all together, instead of layering. I like the individual flavors, but would have preferred them blended. I don’t remember where I acquired this recipe, so I can’t attribute it.

Roasted Tomato and Feta Salad
inspired by this recipe

2 pints pearl tomatoes (couldn’t find cherry tomatoes that looked good)
16-18 fresh basil leaves
crumbled semi-soft white goat cheese (or feta cheese)
handful of pine nuts
salt and pepper

Preparation:
1. Arrange tomatoes in a single layer in a greased/sprayed baking dish (cut in half if cherry tomatoes) and roast 1 hour at 250 degrees. Cool for 30 minutes, then put in bowl.
2. Cut basil into thin strips and add to tomatoes.
3. Add cheese and gently toss.
4. Add pine nuts and gently toss.
4. Season with salt and pepper.

Last-Minute Fruit Pie
1 store-bought 9-inch crust
1 pint strawberries, sliced
1 pint blueberries
1 can boysenberries (or, 1 pint blackberries)
1/3 c flour
1/4 c sugar (or less, I may have only used 1/8 c)
cinnamon

Preheat oven to 375.
Toss berries with flour and sugar. Pour into pie crust. Sprinkle cinnamon on top.
Bake 35-40 minutes. Cool.
Could top with whipped cream, if you remembered to take whipped cream to picnic.

And for this Shabbat, I made two desserts: a chocolate-raspberry pavlova, and my Mom’s chocolate brownie cheesecake. Recipe to follow, but right now I have to go get ready for karaoke.


Shabbat dinner extravaganza

1 July 2007

Appetizers:
Olives
Egg rolls
Salad

Main course:
Stir-fry (two, actually — one with tofu, one with chicken)
Brown rice
Mushrooms and leeks

Dessert:
Treacle tart, because of this guy (recipe follows)
Chocolate mousse pie (recipe follows)

Treacle Tart is a very British treat, and it’s Harry Potter’s favorite dessert. I looked at a bunch of recipes and came up with my own version. Every recipe online calls for Lyle’s Golden Syrup, which comes in a tin or a “squeezy.” I couldn’t find any here, unfortunately, so I improvised…

Treacle Tart

2 9-inch pie crusts (unbaked)
1 to 1 1/4 cup Lyle’s Golden Syrup
or, 1/2 cup maple syrup + 1/4 cup molasses + 1/2 cup amber agave nectar
2 to 2 1/2 cups unseasoned bread crumbs
finely grated rind of 1 lemon
juice of 1 lemon (plus another couple ounces or so of lemon juice)
pinch or two of ginger

Pre-heat oven to 400 degrees.

Gently warm syrup (or syrup mixture) slightly in a saucepan, but do not overheat or leave unattended. Should be warm but not hot.

Remove syrup from heat and stir in bread crumbs, lemon zest, lemon juice, and ginger. Mixture should be fairly stiff. Spread in pie crust.

If you’re feeling ambitious, roll out second pie crust on a lightly-floured surface. Cut into strips and arrange a lattice over the treacle tart.

Bake for 20 minutes; cool before serving.

Chocolate Mousse Pie (see notes at end of recipe)
(Recipe from the Jewish Reconstructionist Federation)

Sugar (for encrusting pie plate)
8 oz semi-sweet chocolate
1/4 c water
8 eggs, separated
1/2 Tbsp vanilla
2/3 c sugar

Preheat oven to 350. Grease a 9-inch pie plate and sprinkle well with sugar.

Heat chocolate with water in saucepan over low heat, stirring constantly until smooth (2-3 minutes). Stir in egg yolks and vanilla. Remove from heat.

Beat egg whites in large bowl until foamy. Gradually add sugar and beat until stiff peaks form (3-4 minutes).

Stir a small amount of egg whites into chocolate mixture to lighten it. Then gently fold the chocolate mixture into remaining egg whites, using a rubber spatula.

Pour four cups of the mousse into the prepared pie plate, and bake at 350 for 25 minutes. Chill the rest of the mousse.

Cool pie slightly, then chill for one hour. Baked mousse should cave in, creating a shell. Spoon the remaining (unbaked) mousse into the shell and chill at least three hours.

Note: Something went kind of wrong in this recipe. I used “All Whites” for the egg whites and Eggbeaters for the yolks, but I wasn’t thinking straight. For Eggbeaters, 1/4 cup = 1 egg, so 8 eggs is 2 cups. I figured that for yolks only, I should cut it in half, so I used 1 cup. But the All Whites are 3 T = 1 egg, so 8 eggs = 24 T = 1.5 cups. Therefore, 8 yolks should have been about 1/2 cup (2 cups minus 1.5 cups).

I could tell that the chocolate mixture was too runny and eggy. So I added half a bag (about a cup) of semisweet chocolate chips to it before proceeding.

Well, the pie part baked beautifully. It didn’t quite cave in the way it was supposed to (it certainly deflated, but it do so relatively uniformly). And the remaining mousse didn’t set. It stayed liquidy. And when I poured it on top of the pie, it filled it brim-full (I was smart enough to put the pie pan on top of a dinner plate). I chilled it for at least 4 hours, and it still never set. So it ended up being chocolate mousse soup atop chocolate mousse pie. It was incredibly yummy, and my friends were quite happy with it. It just needed to be scooped with a serving spoon, rather than cut with a pie server. At some point, I will try the recipe again with the proper proportions!