Hamantaschen for Purim

If it's Purim - which it will be at sundown on Wednesday - then it's time to make hamantaschen. A perfect weekend project!

Hamantaschen are the filled, triangular cookies that are a tradition for this holiday which celebrates the story of Queen Esther. Purim is the happiest day on the Jewish calendar.

Esther was married to King Asahuerus, whose evil Vizier, Haman, wanted to have the Jews killed. It wasn't known that Esther was Jewish, and she agonized over whether to risk death by telling her husband; she fasted and prayed. Her uncle Mordecai supported her, and Esther ultimately decided to inform the king that if he killed the Jews then he would be killing her, as well. In the end, the old Jewish adage proved true: They tried to kill us, we survived ... let's eat!

Because there was no kosher food in the king's court, Esther is said to have eaten seeds and nuts; therefore, it's traditional to cook with poppy seeds at Purim, in Esther's honor. The triangular hamantaschen - shaped to resemble the ears or the hat (or both) of the evil Haman - often contain a poppy seed filling. Others feel that prune, an Old World favorite, is the most authentic and their favorite.

And then others, like me, always have to tweak traditions.

So this year's flavors are my classic cherry, made with Balaton cherries that I pitted myself in July. And also a new one: s'mores. Yup - s'mores. Why didn't I do this before??? They don't look pretty, as the marshmallows puff up and push on the dough before melting, leaving it a bit distorted; but who cares how they look when they taste so good???

It's traditional to give mishloach manot [mish-loh-AHCK mah-NOHT] to loved ones - small goodie bags filled with hamantaschen and at least one other ready-to-eat treat. Many people add tea bags, candies, even stickers ... just something fun. And even more importantly, it's a mitzvah - commandment, good deed - to give money to the poor, as well.

Chag sameach! [hahg sah-MAY-ahck] Happy holiday!

Hamantaschen

Dough:
1 cup butter or margarine
4 ounces cream cheese (dairy or soy)
1/2 cup sugar
1 egg
splash of vanilla extract
pinch of kosher salt
2 cups flour

In a large bowl, cream together butter and cream cheese; stir in sugar. Stir in egg, vanilla, and salt until well combined. Stir in flour, and knead until the dough comes together.

Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for 30 minutes.

To finish cookies:
1 egg
1 tablespoon water
filling of choice
sugar
mini marshmallows

Preheat oven to 350F.

Take one piece of dough at a time and roll it out thin (not paper thin) on a floured countertop. Using a 2-1/2" cookie cutter, cut out circles; place them onto a baking sheet lined with parchment or with silicone liners.

Mix together the egg and water to make a wash. Brush lightly onto one row of dough circles at a time (so the others don't dry out while you work on filling and shaping cookies).

Take a scant tablespoon of chosen filling (see below) and place onto the center of one circle of dough. Fold two sides up and pinch them, to form a corner. Bring up the third side and pinch at the corners, forming a triangle. Repeat with more filling and the rest of the dough circles on the baking sheet.

When the cookies are filled and shaped, brush them lightly with egg wash and sprinkle with sugar. Bake for 20-25 minutes, until just golden at the edges. Remove to a rack to cool and continue with remaining dough and fillings.

Makes 3-1/2 dozen hamantaschen.

If making s'mores hamantaschen, let the cookies cool; the fillings will sink, leaving a cavernous hole. Fill the hole with 3 mini marshmallows each, and place the cookies back on the cookie sheet. Bake at 350F for 5 minutes, just to burnish the marshmallows a bit and toast them very lightly. Remove to a rack and cool completely.

S'mores filling:
1 cup chocolate chips
1/8 cup half-and-half
1 cup marshmallow Fluff, slightly warmed to soften it
1 cup mini marshmallows
8 graham cracker squares, crushed fine

In a medium saucepan, melt the chocolate chips and the half-and-half over very low heat, stirring frequently, until smooth. Stir in the Fluff, marshmallows, and graham cracker crumbs.

Yield: enough for 3-1/2 dozen hamantaschen.

Cherry filling:
2-2/3 cups cherries, chopped
2/3 cup sugar
splash of almond extract
4 tablespoons cornstarch

In a small saucepan, combine all ingredients. Bring to a boil, stirring constantly. As soon as the mixture turns thick and gelatinous, remove from heat and stir until thickened. Place into a bowl, cover with plastic wrap, and refrigerate 30 minutes or until cool.

Yield: enough for 3-1/2 dozen hamantaschen.

If It's July, It's Cherry Season

If you read this week's column, you'll learn that I had a HUGELY difficult time trying to find my beloved tart cherries here in Toledo. But, after all the mishigas, there was success! A lovely woman named Bonnie read my saga, told me of a farm market not too far away, even called the market to reserve two quarts of cherries for me (people are astoundingly nice here!), and thus ... before and after.

Life Isn't Always Just a Bowl of Cherries

Never take the "bowl of cherries" moments for granted; relish them. There are still pits in those cherries, after all. A phone call, a momentary blip .... As another loved one phrased it, "the sunshine (can) be snatched away from you" in an instant.

But for today?  Life is, indeed, a bowl of beautiful cherries ... :)

Frugal Floozie Friday - Old Town Tavern

Craig recently joined me for dinner at a restaurant that neither of us had been to in ages: Old Town Tavern, today's Frugal Floozie Friday feature. Good ol'-fashioned comfort food just sounded like the right choice that evening, and the cozy, friendly atmosphere at the Old Town was the perfect place to go.

I'd first thought of having a burger, which Craig then ordered and enjoyed thoroughly although it exceeds our mandatory $5 per person budget; it was a platter large enough to share, if we'd felt so inclined. We were very hungry, though, so we decided to each get our own meal.

The burger is made with nearly a half-pound of exceptional ground beef from Knight's Market, plus toppings and a generous side order of thick-cut fries. (Craig couldn't even finish the fries, so I happily snagged a few.) A perfect meal!

As I started to peruse the menu, I heard the gumbo ... no, the Curried Pumpkin Soup (that day's special offering) ... no, the hummus with fresh vegetables ... no, the .... Oh, everything was tugging at my heartstrings!

There was one stand-out, though, that was calling more loudly than any of the others: the chili. Rich, thick, hearty, and with a bit of a kick, it showcased beef, beans, tomatoes, and a nice gooey topping of cheese and green onions. At only $4.50 for a bowl, it was a good value. I also ordered a house salad for a mere $3.95, which brought an entire plateful of greens, peppers, cucumbers, tomatoes, carrot shreds, and an exceptional thick, garlicky blue cheese dressing so good that I've even written to the restaurant to see if they might share the recipe with me.

Of course, I still ordered dessert because I'd seen the day's special written on a chalkboard and simply couldn't resist. I had given very serious consideration to ordering the cherry pie as my dinner, but had determined that perhaps some vegetables and protein might make a better meal, with pie as a reward.

Craig is not a huge fan of fruit pies - and especially doesn't worship at the altar of cherry pie, as I do - but this was so exceptional that he happily enjoyed it with me. And because I'm a nice person, I shared with him rather than hoarding it just for myself. But the pie really is good enough that you'll want your own slice. And at $3.95, that's a deal you can't refuse!

The Old Town Tavern has been "a part of downtown Ann Arbor for over 40 years," and takes "pride in serving quality food and drinks at reasonable prices. It’s also important to us to support other Southeast Michigan businesses; we buy local as much as possible. We serve Michigan products like Faygo pop, Better Maid potato chips and four draft selections from Bell’s Brewery. Our sandwiches are made on bread from Ed’s Bread in Saline and Metro Bakery in Detroit. Nearly everything that comes from our kitchen is made from scratch."

And when they say "reasonable prices," they really mean it. The Soup of the Day can be had for $3.50 (cup) or $4.50 (bowl); gumbo costs only $3.35 or $4.35, depending upon the serving size; and chowder, available only on weekends, costs $3.50 or $4.50. Appetizers - from corn chips served with either salsa or guacamole, to sweet potato fries, to hummus served with your choice of pita bread or fresh vegetables - are all within our $5 budget per person. And nachos, found on the late night menu, cost only $4.95. Other appetizers can easily be shared, as can the generous sandwiches (because remember, you must leave room for dessert!).

For comfort food and a comfortable atmosphere, all at great prices, be sure to eat at the Old Town Tavern sometime soon.

I'm hosting a giveaway: go check it out, and maybe you could win a $25 gift card from Whole Foods Market!

Old Town Tavern
122 West Liberty Street
Ann Arbor MI 48104
734-662-9291
Monday - Friday: 11:30 a.m. - 2 a.m.
Saturday: 4 p.m. - 2 a.m.
Sunday: 4 p.m. - 12 a.m.



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Brown Rice Pudding with Cherries

It's National Rice Pudding Day, and I'm happy to celebrate the occasion!  Except that I try not to eat too many refined carbs.  And really, given my own preferences, I try to stick to lean protein and lots of fruits and vegetables.

However, I think my sweet tooth is pretty legendary, so I'm obviously not a zealot; how many cakes, cookies, and pies have I posted about??? And I definitely make an exception to any dietary guidelines when it comes to indulging in rice pudding, one of my very favorite desserts (and Jeremy's, too).

So when making this pudding, I used brown rice which adds not only a bit of a nutty flavor but also more nutrition and fiber. Sure, its benefits are discounted by the sugar and the half-and-half, but every little bit counts!

The cherries add a really lovely sweet-tartness, and are enhanced by the almond extract, although the traditional raisins would be more than welcome if you prefer.  (You know me - I always have to tinker a bit.) Dates are also wonderful in rice pudding, if you have those on hand.

This recipe is ridiculously easy to make, as are all puddings - sugar, milk, cornstarch, eggs, stir, set, done.  But it's a great luxury and indulgence to enjoy ... :)


Brown Rice Pudding with Cherries

• 2-1/2 cups water, divided
• 1-1/2 cups instant brown rice
• 1/3 cup dried cherries, chopped
• 1/2 cup sugar
• pinch of kosher salt
• 2 tablespoons cornstarch
• 2 cups half-and-half
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• whipped cream, for serving

In a small saucepan, bring 1-1/2 cups water to a boil; add rice, cover, and simmer for 5 minutes or until water is absorbed.  Place rice and cherries into a 2.5-quart casserole dish.

In a medium saucepan, combine sugar, salt, cornstarch, and remaining cup of water; bring to a boil, whisking until mixture thickens and turns translucent.  Add half-and-half and cook over medium heat, whisking constantly, for 5 minutes until thickened.  Whisk in eggs; cook, whisking constantly, for 2 more minutes.  Add extracts, then pour custard over rice.  (The mixture will look like rice in milk, but the rice will absorb the custard.)

Cover with plastic pressed against the pudding to prevent a skin from forming, and refrigerate for 2 hours.  (If it sits longer than that, you may want to stir in a splash of milk before serving.)

Serve warm or chilled, topped with whipped cream.  Makes 10-12 servings.

"Tribute to Michigan" Cherry Blueberry Pie

Pie is one of the great foods in the universe, and it's overtaking cupcakes and macarons as the sweet food of the moment. (Sliders of all varieties and banh mi seem to have jointly claimed the savory category.)

Whereas culinary trends usually start at the east and west coasts and then find their way to the center, in this instance it's going in reverse. Pie - comfort food classic that it is - is working its magic upon those who disparage the middle of the country as a hotbed of hotdishes. The cool kids are all jumping on the bandwagon, but they're actually behind the times. Pie has never lost its popularity here in the Midwest, but those on the farthest edges now seem to have been won over by its charm.  That's okay - the pie clique welcomes everyone.

This pie is a tribute to Michigan, featuring two of my state's finest fruits. It's sweet, it's tart, it's bright, it's intense, it's fabulous. Pie can't solve all of life's problems, but it can certainly provide a great deal of joy!

Cherry Blueberry Pie

Crust (slightly adapted from a recipe on Epicurious.com):
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup butter, softened, cut into 1/2" pieces
1/2 cup shortening, softened, cut into 1/2" pieces
5 tablespoons (or more) ice water

In a large bowl, combine flour, sugar, and salt. Add butter and shortening, mixing with a fork until the mixture resembles meal. Add 5 tablespoons ice water, mixing until the dough starts to adhere and form a ball, adding more ice water by teaspoonfuls if dry. Gather dough together; divide into 2 pieces, one a bit larger than the other. Form each piece into ball; flatten into disks and wrap in plastic. Chill for 30 minutes.

Filling:
3 cups pitted tart cherries
2 cups blueberries
3/4 cup sugar
4 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons butter, melted

In a large bowl, combine all filling ingredients; mix well.

Preheat oven to 400F.

Roll out the larger piece of dough on a floured countertop to about 14" in diameter; gently fold in half and then in half again to help in transporting the crust, place it into a 9" glass pie pan, then unfold. Pour the filling into the crust.

Roll out the remaining piece of dough to about a 12" diameter. Cut into 3/4" strips, and weave into a lattice top over the filling.

(Lay down 5 strips, then fold back two; lay a perpendicular strip, then fold all of the vertical strips back down. Fold back the alternate three strips; lay down a perpendicular strip, then fold all of the vertical strips back down again. Repeat until you have 4 perpendicular strips lying across the original five, all woven together.)

Trim excess dough, then use a fork to press crusts together around the edge of the pie.

Pie:
2 tablespoons half-and-half
1 tablespoon caster sugar

Brush half-and-half over the top of the pie, then sprinkle with sugar.

Place pie onto a larger baking sheet to catch drips, then bake for 55-60 minutes until top is golden and filling is bubbly.

Remove to a rack and let cool. Serves 8-12, depending upon generosity of slices.

Cherry Almond Cake and The Saga of the Michigan Cherry Crop

I am apparently famous for my love of tart cherries.  My friend Jean, of Delightful Repast, even wrote to me recently and said, "I had last night's dessert for breakfast ....  Actually, I thought of YOU because of what I was eating.  Cherry upside-down cake ....  I always think of Michigan when I have cherries!"

Michigan is the #1 producer of tart cherries, and their short season usually coincides with the 4th of July.  But crops throughout the state were utterly destroyed earlier this year, as detailed in this article from the Michigan Farm Bureau:

"The degree to which western Michigan orchards have been wrecked this spring has most people in and near the agriculture industry talking in extremes, but even words like 'disaster,' 'catastrophic,' 'devastated' and 'decimated' seem inadequate after witnessing the situation firsthand ....  Wet, heavy snow broke thousands of branches in late winter. Then two weeks of summerlike temperatures in March tricked everything into budding four to six weeks ahead of schedule. A brutal April inflicted more than twice as many damaging frosts and freezes than normal. Water-gorged buds were frozen dead, making the trees themselves vulnerable to bacterial canker."

The ramifications of this situation go far beyond a threat to my annual cherry pitting fest and baking spree.   "What would you do if you lost 80, 85, 90, 95 or 100 percent of your family's income for a year?" asks one cherry grower from the northwest part of the state.  Many farmers say that it's not even worth bothering to harvest the meager crop, leaving summer workers without jobs.  And then the ripples will spread to shops, to entertainment venues, and to all the other places where lost income might have been spent.  It is tragic, truly, on an unimaginable scale.

And yet, there are glimmers of brightness in the cherry world.  Because when I was at the Farmers Market on Saturday morning, Kapnick Orchards from Britton had - gasp! - tart cherries for sale!  They told me they'd lost 50% of their crop, but they were happily selling these gorgeous fruits that had survived the onslaught.

These aren't the Balatons that I usually buy along with the bright red Montmorencies.  These are an entirely new variety for me to bore my loved ones with too many details about: Meteor cherries, which have dark skins, clear juice, freestone pits, tart flavor, and strong resistance to disease.  I bought two quarts, and hauled out my late grandmother's cherry pitter.

I know that most people would simply purchase a ready-made pie, or at least buy prepared cherries for baking.  And then there's lil' ol' moi.  I walk out into the back yard with a large bowl of cherries, a smaller bowl for the pits, another large bowl to hold the pitted fruits, and my MP3 player.   Then I sit in the sun engaging in my annual meditative process of picking up a cherry, plunking the stone out of it, and then depositing it into a different bowl before repeating the process several hundred more times.  And I love it so!

There is immense satisfaction not only in baking from scratch, but in baking with fruits I've processed myself.  And this almond-topped sour cream cake is a perfect way to use some of the cherry bounty.  It's rich, moist, delicate, crispy, crumbly, sweet, tart, and ideal with a cup of coffee or a glass of milk ... or, frankly, all by itself.

Cherry Almond Cake

Cherries:
1 cup tart cherries, chopped
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon almond extract

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1 cup flour

Topping:
2 tablespoons brown sugar
1/3 cup sliced almonds
1/4 teaspoon cinnamon
2 tablespoons melted butter
confectioners' sugar

Cook cherries: Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1-2 minutes until thickened. Remove from heat and let cool to room temperature.

Bake cake: Preheat oven to 350F. Grease an 8"-round cake pan, line bottom of pan with foil, then grease foil.

In a large mixing bowl, combine butter, sour cream, and egg; add sugar, salt, baking soda, and baking powder. Stir in flour, then pour batter into prepared pan.

Place dollops of cherries onto batter, then swirl in gently; smooth batter.

Combine brown sugar, almonds, cinnamon, and butter for topping; dollop over cake and spread a bit. Bake for 40 minutes until a tester comes out clean. Let cool in pan, then turn out into a serving platter.  Dust with confectioners' sugar.

Serves 8-12, depending upon serving size.

Frugal Floozie Friday - Roger Monk's Yappy Hour

Roger Monk's is today's Frugal Floozie Friday feature for many reasons.  It's got great food, and it offers a wide variety of appetizers, drinks and desserts for $5 or less - our mandatory per-person budget - during its weekday Happy Hour.

But not only does this casual, comfortable, but still sophisticated restaurant welcome humans, on Thursdays it also welcomes dogs at its fabulous Yappy Hour.  Yes, well-behaved humans and their adorable leashed owners can gather on the back deck for food and fun - a chance to chat with fellow animal lovers and furry friends.

So, of course, I had to bring my grandpuppy, Poochie, one gorgeous sunny afternoon.  He's a very sociable beast - a veritable party animal!

Jeremy, Stuart (Jeremy's dad, my ex-husband), Poochie, and I recently took advantage of a perfect summery day to enjoy some fabulous food.  We started with appetizers, each of which costs $5: a very generous portion of chips with a slightly spicy salsa, crisp-coated and tender chicken satay with a creamy peanut sauce, and enormous mussels braised in a lemon-wine sauce.  These were delicious, as well as being perfect for sharing.   The two other options we could have chosen were hummus served with toasted pita bread and a duck liver mousse served with crackers.

We drank water - as did Poochie, who was given his own personal bowl of water even before the humans were taken care of; and it was served refreshingly with orange rather than the ubiquitous lemon.  But if you're in the mood for something a bit stronger, 20-ounce pints of draught beer cost $4; glasses of wine and drinks such as Martinis, a Daiquiri, or a Cosmopolitan cost $5.

And then there was the temptation of dessert.  Desserts, too, cost an even $5 - perfect for our budget.  As good as the appetizers were - and they were very good - these were absolutely the stars of the show.


Jeremy order the utterly decadent chocolate mousse pictured at the top of the post.  It was as thick as ice cream, rather than pudding-like as some can be.  It was intensely chocolatey and simply addictive.  You'd be tempted to keep eating if the portion were larger, but the full coffee cup of this treat was a perfect and generous serving.

As soon as I heard a few of my very favorite words - "bread pudding," "cherries," and "caramel" - all in the same sentence, as our server recited the dessert options, I knew that this would be mine.  Bread pudding featuring tart cherries and a bourbon caramel sauce ... oh, be still my heart!  This was rich, sweet, had a bit of a kick, and was just perfection.  I loved the dessert, but would happily have just taken a spoon to a jar of the sauce and eaten it "as is" even without the tender, fabulous pudding base.

Stuart was in the mood for a hot fudge sundae, which isn't on the menu; but our very kind and helpful server, Dennis, offered to bring a serving of vanilla ice cream (which is a standard offering) topped with the bourbon caramel sauce.  Although one of my personal pet peeves is customers who make special orders - hard-working restaurant staff are not personal chefs - I was very pleased to know that great service and keeping customers happy was high on the agenda at Roger Monk's.

There are many public places that dogs aren't welcome, so it's wonderful that on Thursdays you can linger over great food and cool drinks at Roger Monk's while your dog gets to play with new friends.  Poochie was fussed over by the staff and by other customers enjoying the fabulous weather, and he just loves being the center of attention!

We had a grand time at Roger Monk's, and highly recommend its Happy and Yappy Hours for fabulous treats at reasonable prices.  What a great opportunity to unwind at the end of the day!

Roger Monk's
5400 Plymouth Road
Ann Arbor, MI 48105
734-662-1647
Tuesday - Saturday: 3 - 10 p.m.
Sunday: 3 - 9 p.m.
Closed Monday
Happy Hour: Tuesday - Friday 3 - 6 p.m.
Yappy Hour: Thursday 4 - 7 p.m.



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"Chopped" Challenge - Piccadillo

It's Day 4 of my "Chopped" challenge, in which I had asked readers to suggest ingredients that I would then have to use in creating dishes.  Today's dare came from Sarah, giving me a grand Michigan-inspired challenge:

"Oh this is so much fun! My husband and I joke that so often our kitchen resembles a 'Chopped' kitchen since I will go to the pantry and come up with something, even when it seems like there is nothing in the house that could even resemble ingredients for a full meal. I have ... come up with the following challenge - for the dinner round - orange Faygo pop, ground turkey and barley. I can't wait to see all of the scrumptious dishes that you come up with!! Time starts now . . ."

Well, I wasn't just told to use plain ol' orange soda; I was specifically given Faygo as one of the secret ingredients in my basket.  Faygo is a Michigan classic, the company having been founded in Monroe in 1907.  So immediately my thoughts turned to incorporating other foods from my state into whatever I was going to make.

I started thinking about Michigan's beautiful fruits, the tart cherries and blueberries that we are so noted for, which are grown primarily on the west side of the state.  Perhaps a barley pilaf that would feature a touch of sweetness and color?

As I considered possibilities for combining the required ingredients with the dried fruit that I was now determined to include, I had an epiphany one evening: picadillo.


Picadillo [peek-ah-DEE-yo], which translates to "make mincemeat of," is a dish that can be found throughout Latin America, with variations from one country to the next.  According to Wikipedia: "Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasion raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine, depending on the region."

According to Epicurious, "Picadillo is ... made with ground meat, tomatoes, and regional ingredients."  Well, how much more regional can it get than to use the Faygo orange soda instead of stock, as well as substituting blueberries and tart cherries for the traditional raisins?


I cooked with some Michigan wine - Leelanau Cellars' semi-sweet Winter White - and served the picadillo over the required barley rather than over rice.  Each bite brings a little sweet, a little salty, a hint of spice, a unique melange.  It's a fabulously flavorful dish with a Great Lakes State flair!


Picadillo


2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1/2 cup chopped roasted red peppers
4 medium tomatoes, chopped
1 teaspoon dried oregano
1 teaspoon cumin seed
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1 19.2-ounce package ground turkey
juice of half lemon
1/2 cup Faygo orange soda
1/4 cup + 1 cup semi-sweet white wine
1/4 cup dried blueberries
1/4 cup dried tart cherries, chopped
1/4 cup green olives with pimiento, chopped
3 cups water
2 cups quick-cook barley

Make the picadillo: Heat the olive oil over medium heat in a large saucepan.  Add the onion, garlic, red peppers, tomatoes, oregano, cumin, salt, and red pepper flakes; cook for 5 minutes, stirring occasionally, to soften the onion.

Add the turkey and the lemon juice; cook for 10 minutes until the turkey is no longer pink, stirring to break up the meat.

Add the soda, 1/4 cup of the wine, the blueberries, cherries and olives; bring to a boil and cook for 10 minutes until most of the liquid is absorbed.

Make the barley: Bring 1 cup wine plus the water to a boil in a medium saucepan.  Add the barley, turn heat to "low," cover the saucepan, and cook for 10 minutes.  Turn off heat and let barley rest for 10 minutes until the liquid had been fully absorbed.

To serve: Place barley onto a serving platter and top with the picadillo.

Serves 4-6.

"Piepalooza" to Benefit Perry Nursery School

The Perry Nursery School is hosting its annual fundraising party and silent auction - "Piepalooza" this year, complete with a contest for "best tasting pie" - on March 14 at Washtenaw Community College.  And I am thrilled to announce that I've been invited to be a judge at the competition!  As they say, it's a tough job but somebody's gotta do it.  Happily, one of those somebodies is lil' ol' me.

Perry has been serving at-risk preschoolers since 1934, offering these adorable kids "future academic and social success while providing their parents opportunities for professional, personal, and parental growth."  In other words, they don't just teach the kids the letters of the alphabet and how to play well with others; at Perry the entire family is welcomed and cared for, served in a variety of ways to help ease the stresses that they face from low incomes, single parenthood, and other factors.

Now, of course, we all know that March 14 is Pi Day because it's 3.14!  Could this be a more perfect day to celebrate both the beauty of pie and the fabulous work that Perry does in taking care of its students and their families?

There are three categories in the "Best Tasting Pie" contest, if you want to submit an entry for my fellow judges and me to taste at the competition.  (You can click here for more information about how to do this, because pre-registration is required.)

- Best Tasting Fruit Pie
- Best Tasting Cream/Custard/Meringue/Chiffon Pie
- Best Tasting "Other" Pie - any pie that doesn't fit into the first two categories. No meat pies, please.

In addition to the pie competition that you - yes, you! - can enter, there will also be lots of other entertainment at the party: delicious appetizers and finger foods provided by the culinary arts students at Washtenaw Community College, beer and wine, Perry's famous silent auction (everything from antiques to entertainment to gift baskets and more), a tag team pie eating competition, a pie walk featuring Zingerman's pies as prizes, a baking demonstration by French pie expert Brigitte Romero, raffles ... an entire evening of festivity!

When I went to visit the school recently, a beautiful little blonde girl came up to hug me for no reason other than sweetness; she didn't say one word, but she did smile and show me the gap where she'd just lost her first tooth.  Perry provides her, and all of her friends at the school, with so many benefits: year-round education with extended childcare hours, a 1:8 teacher-to-student ratio, sliding scale tuition, family support services, two meals and an afternoon snack each day, an emergency pantry, assistance with English as a second language (many students speak Spanish, Chinese, Russian, and other languages at home), a social worker and speech therapist on-site, and so much more.  It is an amazing place with such dedicated staff!  Whether you buy a ticket or bring a pie, just be sure to join me in supporting such a good cause.

Since I'll be tasting all the pies rather than competing with my own entry, I thought I'd at least offer some inspiration for everyone else.  I baked this for my parents awhile ago, and my father said it was the best pie he'd ever eaten; considering that he's had nearly 85 years in which to sample the competition, I'd say he's a pretty good authority.

But if you think you've got a pie that's even better, be sure to register for the contest at Piepalooza and let me try it!

Cherry Almond Streusel Pie

1 9" deep dish pie crust in pan

Filling:
4 cups tart cherries
1/8 cup reserved cherry juice or water
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon almond extract
3 tablespoons butter

Streusel:
3/4 cup cookie crumbs (I used Nilla wafers)
1/4 cup brown sugar
2 tablespoons ground almonds
1/2 teaspoon cinnamon
1/4 cup sliced almonds
1/4 cup butter, melted

Preheat oven to 350F. Place pie pan on a baking sheet.

In a large bowl, combine cherries, cherry juice, sugar, cornstarch, and almond extract; pour into the pie crust. Dot with butter.

In the same bowl, combine the cookie crumbs, brown sugar, ground almonds, cinnamon, and sliced almonds; stir in the melted butter and spread over the cherries.

Bake for 1 hour, until the topping is golden and the filling is starting to bubble up.

Serves 10-12.

The Lunch Room's Pie Party

The Lunch Room, a vegan food cart that is part of the fabulous courtyard array at Mark's Carts here in Ann Arbor, held a pie party last Wednesday evening to share samples of eight new dessert offerings.  The owners and staff have been incredibly busy during the off-season, devising new treats and temptations for their customers to enjoy once the cart re-opens on April 1.

The moment I saw on Facebook that there was an opportunity to sign up for the event, I staked a claim to two spots - one for Jeremy and one for me.  Of course, I didn't tell Jeremy that I was going to feed him a vegan meal; I merely invited him to eat pie for dinner!

The festivities were held in the normally spacious kitchen where the Mark's Carts vendors prepare their food.  But 60 lucky revelers were crammed into the room, happy and hungry, so the space was a bit cramped.  People sat on a few chairs and benches, stood in corners, and even sat on the floor; two of our hosts very sweetly brought stools for Jeremy and me to sit on as they watched us trying to balance our trays on our knees.  Because these were good, kind people who wanted to support a local business and celebrate the beauty of pie, everyone was gracious and cooperative.  It was a truly festive and friendly atmosphere!

But you're ready for me to tell you how wonderful the goodies were - I know!  So let me give you the tour of my tray, clockwise from top left:

- Apple-Raisin Cream Pie: The generous pieces of tender apple were perfectly complemented by the raisins, whose sweetness shone through a very light custard.  The streusel topping infused each bite with a hint of spice.  Zehnder's of Frankenmuth holds an annual contest for the best apple pie in Michigan, and Jeremy stated without hesitation that he believes this one could win it all!

- Key Lime Pie: #2 on Jeremy's list of favorites, the sweet-tart custard was blissfully free - as one would expect of a vegan pie featuring wholesome ingredients - of artificial colors or flavors.  The brightness of the citrus was intense and refreshing.  It pains to me to say that Jeremy doesn't ordinarily like citrus desserts - including one of my very favorites, lemon meringue pie.  But he loved this!

- Strawberry and Kiwi Tart: Jeremy's favorite, featuring luscious fresh fruits, a perfect crumbly shortbread crust, and a rich almond-flavored custard.  The piece shown above does not, unfortunately, do justice to how gorgeous the dessert looks when first presented, with the colorful fruits arrayed like the stained glass in a cathedral's rose window.  One could say that the tart was too beautiful to cut, but it was even better to eat it than to admire its physical attributes!

- Cherry Pocket Pie: Featuring gorgeous bright red fruit and a beautifully flaky crust, this was a delicious sweet-tart treat showcasing the fabulous cherries that our state is so proudly known for.  This adorable square of pastry tied for first as one of my very favorites, and would be perfect packed in a lunch bag or a picnic basket.

- Sweet Potato Pocket Pie: Sweet and spicy, with a filling that was mostly smooth but still offered texture from tidbits of perfectly tender sweet potato, this hand-held pie was substantial and filling and delicious.

- Berry-Ginger Pocket Pie with Lemon Glaze: My other favorite, showcasing intensely colored fruits that were perfectly enhanced by the brightness of the lemon glaze.  The flavors were so vivid!  And one thing I particularly liked about the pocket pies was the charm of their rustic beauty, as the generous fillings seeped out of the tender crust and teased with just a hint of the delicious promise within.

- Chocolate Banana Cheesecake: Dense and rich, the banana flavor shone through and was ideally complemented by the chocolate.  As a native New Yorker, I prefer my cheesecake to be drier rather than pudding-like; The Lunch Room got the texture just right.

- Chocolate Raspberry Tart: Sultry and seductive, with a sharpness from the raspberry flavor shining through the richness of the chocolate custard, this tart was creamy and decadent.

Our charming hosts for the evening were The Lunch Room's owners Bill Shea and Phillis Englebert, who had worked tirelessly with their staff to prepare for the party and yet were vivacious and enthusiastic all evening.  They offered warm welcomes, huge smiles and big hugs for everyone.

I offer rounds of applause to Bill, Phillis, The Lunch Room staff, and everyone who played a part in the pie party.  Jeremy and I can't thank you enough for welcoming us to eat pie for dinner ... and wonderfully delicious pies, too, which had clearly been made with great care and love.

Until April 1, when we can indulge in all of your wonderful dishes and baked goods again!

Lemon-Glazed Cherry Pasties

Michigan plays Ohio State on Saturday.

Those who live in one of the represented states know that this is virtually the only game that matters ... really. According to Wikipedia: Despite an overall record of 111–43–4, former Ohio State head coach John Cooper's "2–10–1 record against Michigan, including his failure to ever win in Ann Arbor, was ... a major contributor to his dismissal."

Except that, despite many past glories, Michigan hasn't fared particularly well in this match-up in recent years while Ohio State has been a powerhouse. I hang my head in shame as I note that the Wolverines haven't beaten the Buckeyes since 2003.

But this is our year! We're a Top 20 team, and Ohio State isn't ranked. The Buckeyes are coming to The Big House, and we're not going to be hospitable hosts.

So in honor of this final game - other than our inevitable bowl game - I'm changing things up a bit. Each Thursday since the season began, I've offered a recipe that has been representative of that weekend's opponent: Shredded Pork with Corn Cakes for Iowa, my blogging buddy Jenn's classic Nebraska Runza Bites, Chocolate Guinness Cake for Notre Dame.

But today, it's all about Michigan.

This state is famous for beautiful bright red tart cherries and for a food called "pasties." (And please know that this is pronounced [PASS-teez], not [PAY-steez]!)

Pasties are hand-held savory pies that miners in the Upper Peninsula could easily take with them for a hearty midday meal. They're very simple and straightforward food: chopped meat and vegetables bound with a bit of gravy, encased in a crust. But it's only an authentic pasty if it contains rutebaga ... trust me. This is as serious a matter to the folks in Michigan as the Ohio State game is!

So technically, I'm not providing a recipe today for "pasties" because there isn't any rutebaga in this sweet version. But this dessert - with its filling that bursts with the flavor of Michigan fruit - was inspired by the traditional pasty. Call it an homage!

I first made these years ago for some cooking contest ... I don't even remember which one. I didn't win any prize, but I did win Jeremy's devotion - he adores these treats, and it was his recommendation that I make them in honor of Saturday's game.

So try a dessert pasty that showcases Michigan's gorgeous cherries. And cheer on the Wolverines this weekend - Hail to the Victors!



Ohio State at Michigan
Saturday, November 26
GO BLUE!!!

(Don't forget to enter my giveaway for a $25 gift certificate to Hodgson Mills' online store! The deadline is Sunday morning!)


Lemon-Glazed Cherry Pasties

Filling:
2 cups tart cherries, thawed (if frozen) or drained (if from a jar/can)
1/4 cup cherry juice (reserved from thawing/draining) or water
1/2 teaspoon almond extract
1/3 cup sugar
1 tablespoon cornstarch

Place all ingredients into a medium saucepan and bring to a boil over high heat, stirring constantly. Cook just until mixture is thickened and no longer white-ish; remove from heat, place into a bowl, cover and refrigerate until cold.

Pies:
1 16-ounce can butter-flavor Grands biscuits
1 egg

Preheat oven to 350F.

Roll each of the 8 biscuits out into a 5" circle. Divide the cherries among them, placing the cherries in the center of each round.


Beat the egg and brush the outer rim of the dough rounds with egg. One by one, fold the dough over the cherries to form semi-circular pasties. Press the dough to help it adhere, then crimp it and seal it with a fork.


Place onto a baking sheet, and repeat with the remaining pasties. Brush the pasties with the remaining egg and bake for 20-25 minutes until golden. Let cool completely.


Glaze:
3/4 cup confectioners' sugar
juice from a half lemon

Whisk together glaze ingredients until smooth, then drizzle the glaze over the pasties. Let the glaze set before serving.

Makes 8 pasties.

Cherry Cobbler for Two

The 4th of July isn't about fireworks or parades for me; it's about tart cherries. That's when the season begins, and I start the hunt for the gorgeous red fruits that are only available for a few short weeks each summer.

I'm so infamous for my love of the beautiful cherries that my loved ones also take it upon themselves to engage in the search. While I'm at work during the various farmers' market times, they all go out on reconnaissance missions to see what's available. Are the Montmorencies (traditional pie cherries which are bright red) at their peak, or are the Balatons (a darker and slightly sweeter variety of tart cherry) now ready? Then, if the prize is found, there are the text messages and phone calls to inquire how many quarts - yes, quarts! - I want.

Each of us has our own summer traditions. Other people go camping or have family reunions. I sit outside and remove the stones from hundreds of cherries with my late grandmother's cherry pitter. It's relaxing - almost meditative. And there is supreme satisfaction in baking with cherries that one has prepared oneself, rather than merely opening an inferior can of pie filling.

Whether you use frozen or jarred cherries, or invest the time to pit your own fresh ones, do please find a way to make this recipe. It's quick, it's simple, and it's such a perfect summer treat! There's just a hint of almond shining through to enhance the cherries, and the fruit's sweet-tart combination is an ideal complement to the light cake-like topping.

This was an ideal dessert to share with Tom one recent weekend evening, topped with a generous dollop of whipped cream. Yes, he's back! We're either utter fools or hopeless romantics ... we're in favor of the latter. Some things are just a matter of bashert [bah-SHAYRT], which is Hebrew for "destiny." So today we're celebrating our 19 month anniversary ... :)



Individual Cherry Cobblers
(adapted from Marcia Adams' Cooking From Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens)

Cherries:
2 cups pitted sour cherries
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon almond extract

Topping:
3/4 cup unbleached flour
1 teaspoon aluminum-free baking powder
1/4 teaspoon kosher salt
3 tablespoons butter, softened
1 egg
1/4 cup half-and-half
2 tablespoons brown sugar

Preheat oven to 400F. Grease two 1-1/4 cup ramekins, and place onto a baking sheet.

In a medium mixing bowl, combine all ingredients for the cherries; divide among the ramekins.

In the same bowl, combine the flour, baking powder and salt; with a fork, mix in the butter until the mixture is crumbly. Stir in the egg and the half-and-half until well combined; divide among the ramekins and spread the batter to the edges of the ramekins (but the cherries don't need to be fully covered).

Sprinkle 1 tablespoon brown sugar over each ramekin.

Bake for 30 minutes until golden and a toothpick inserted into the topping comes out clean. Serve warm or at room temperature, with vanilla ice cream or whipped cream as an accompaniment.

Serves 2.

White Chocolate Cherry Scones

Virtually everyone I know either didn't care in the slightest about today's royal wedding, or lost interest due to the onslaught of inanity leading up to it. I, however, immersed myself in the IQ-lowering amusement all week!

I was raised on these events, since my mother is Canadian, starting with Princess Anne's first wedding in 1973 and following along to Charles and Diana, Andrew and Sarah/Fergie, Edward and Sophie, then Charles and Camilla.

I've been thrilled about William and Catherine since I first heard the announcement, and am the only person I know -- in the real world, at least -- foolish and devoted enough to be planning to watch the show live (Jeremy plans to watch a re-run with me later), albeit in my jammies rather than in a froofy hat and white gloves.

Since my invitation got lost in the mail -- and I had a brand new perfect dress to wear, too! -- I had to put on my own celebratory meal instead of partaking in the wedding fruitcake, the chocolate biscuit groom's cake, or any of the hors d'oeuvres. So I debated whether to do something original, or whether to go with the old tea time favorites ... and I decided upon tradition with a twist.

Instead of cucumber sandwiches, I chose egg salad. I selected some fruit -- pineapple and strawberries. I found a gorgeous English Double Gloucester cheese that had been layered with a beautiful Stilton ... sigh. And, of course, the requisite tea!

But the cornerstone of my treats had to be the essential scone. I could have made some plain ones, and served them with lemon curd or clotted cream ... or both. But I had some leftover white chocolate-covered dried cherries (a most appreciated gift when an observant friend had to clean out forbidden foods for Passover), and put them to good use in my baking.

The cherries added the perfect amount of sweetness and texture to these lovely scones, which are more cake-like rather than biscuit-y. Chocolate-covered cherries would also make an exceptional addition.

Mazal Tov to the happy couple!!! May they live happily ever after ... :)

White Chocolate Cherry Scones

1 cup white whole wheat flour
1 cup unbleached flour
1/3 cup sugar
pinch of salt
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 cup quick-cook oats
1/2 cup butter, in small pieces
3/4 cup chopped white chocolate-covered dried cherries
2/3 cup buttermilk
1/2 cup confectioners' sugar
3 teaspoons milk

Preheat oven to 350F. Grease a baking sheet.

In a large bowl, combine the flours, sugar, salt, baking soda, baking powder and oats. Using your fingers or a pastry cutter, mix in the butter until the mixture is crumbly. Stir in the chopped cherries, then stir in the buttermilk. Knead the dough just until it holds together, then press it into an 8" circle on the prepared baking sheet. Score the dough into 8 portions, then bake for 25 minutes until the scones are golden and the center is set. Let cool completely.

Cut the scones into individual portions. Stir together the confectioners' sugar and milk to make a glaze, then drizzle it over each scone. Let the glaze set, then serve.

Makes 8 scones.

Chocolate 'n' Cherries ... Need I Say More???

I love kugel [KOO-guhl] -- a noodle pudding served for dessert or as a side dish. I absolutely adore it. It's sweet, it's creamy, and I can delude myself that it has redeeming nutritional qualities because I use part-skim ricotta, low-fat sour cream and whole wheat noodles.

Of course, reality is quite the contrary to this little fantasy. There are eggs (though only 2 for the entire 9"x13" pan!), there is butter in the topping (but only 1/4 cup!), and both sugar and brown sugar make appearances. Oh, well. Sometimes you just have to have some fun, and then run a marathon ... or at least contemplate the prospect, hoping it will burn off at least a few calories if you think about it really hard.

Jeremy has been asking me to make a chocolate-cherry kugel for awhile now. Well, I needed to make food for Rosh Hashanah, right? Holiday food. Celebratory food. And it's not a Jewish party without kugel. So, this was the time to try it.

I took my basic kugel recipe, added some of the hand-pitted cherries I'd frozen this summer, threw in a generous quantity of chocolate chips (because why be stingy with them???), and substituted chocolate graham cracker crumbs for the standard ones I usually use for a topping. I put it into the oven while Jeremy and his buddy Robby were upstairs, and when they came out of Jeremy's room I heard them say "It smells good in here!" and "It smells like pie!" Aromatherapy at its finest!

And in summation, let me tell you what Jeremy's friend Andrew said when he got a chance to try it: "This is like eating crack."

'Nuff said -- stop reading and go make kugel!


Chocolate Cherry Kugel

1-1/2 cups tart cherries
1/2 teaspoon + 1 teaspoon almond extract
1/4 cup + 3/4 cup sugar
1 12-ounce package whole wheat noodles
1 15-ounce container part-skim ricotta cheese
1 16-ounce container low-fat sour cream
1 teaspoon kosher salt
2 eggs
1 cup semi-sweet chocolate chips
8 rectangles chocolate graham crackers, ground into crumbs1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter, melted

Combine cherries, 1/2 teaspoon almond extract and 1/4 cup sugar in a small bowl; let macerate for 1 hour, then drain and chop.

Prepare noodles according to package directions; drain.

In a large bowl, combine ricotta, sour cream, salt, 1 teaspoon almond extract, 3/4 cup sugar, and eggs. Stir in chocolate chips, cherries and noodles.

Pour mixture into a greased 9"x13" casserole dish.

Combine graham cracker crumbs, brown sugar, and cinnamon; pour melted butter over the mixture and stir to combine.

Spread crumbs over the top of the noodles, then bake the kugel for 45 minutes until the edges are bubbly and a knife inserted into the center comes out nearly clean. Let the kugel rest for about 10 minutes before serving.