Arrivederci e Buon Appetito, Pope Benedict

Whether you're Catholic or not, you've gotta be fascinated by the drama going on at the Vatican. Abdication, but with no love interest à la Edward VIII and Wallis Simpson. Mystery. Intrigue. Pomp, circumstance, formality. Tradition, but with a twist. Grandeur. Secrecy. Questions that come with few answers. Anticipation. Who needs soap operas when you can simply watch this saga unfold?

Pope Benedict XVI is leaving his appointed post tomorrow, and will become the Pontiff Emeritus. Truth be told, I can't say that I'm sorry to see him go - he was the expected benchwarmer after the death of Pope John Paul II, and he has been a tremendously divisive force. Benedict is a "my way or the highway" kinda guy when it comes to his flock - and, admittedly, that's a part of his job as head of the Church. But he's a hard-liner who has kept truer to the letter of the law than to its spirit, leaving millions feeling wounded and berated rather than valued and welcomed. There has been virtually no understanding or empathy; there has only been the expectation of blind obedience. There is apparently no realization that the Church is about its people - frail and fragile humans - in addition to its doctrine. And recent documents indicate that while he was persecuting others, he may very well have been neglecting responsibilities he should have been tending to, whether not wanting to confront the issues or not wanting to believe that they could be true. And then, once it has all come to a crisis point, he is running away rather than actually leading the Church he was entrusted with.

So, anyway .... Benedict has chosen to retire - an act so shocking that it is difficult to fully explain its significance to those outside the Church. Catholicism teaches that you "offer up" your sufferings, that Christ took on our burdens; this is supposed to help you endure your challenges, such that you continue through them and meet your responsibilities with Christ's aid. Benedict isn't doing this, claiming instead that his health is an issue but without offering specifics. There are cardinals and administrators who assist with the inner workings at the Vatican - clearly, they helped John Paul II in his final years of poor health - who could have essentially acted as regents here, too, while Benedict remained in his post if, in fact, the medical concerns are valid rather than being an excuse. So why is he leaving, when he could rely upon God's watchful provision and some human intervention? He is viewing this more as a job than as a calling, and feels incapable of adequately performing the duties anymore. But this action makes it appear that he doesn't believe God will give him the strength and resources he needs, whether physical or spiritual. It is inconceivable that the leader of the Catholic Church would set this sort of precedent, one of an apparent lack of faith and trust.

The Church also venerates martyrs, teaching their stories as consummate examples of behavior to emulate; the greater the suffering for Jesus, for God, for the Church (i.e.: St. Lawrence being roasted on a spit, St. Bartholomew being flayed alive), the more noble and admirable one is. So then, why isn't Benedict continuing in his appointed role despite health concerns? Shouldn't he be engaging in the self-sacrificial behavior that the Church so values? It appears - and again, we have no information about his possible illness (or other stresses), given the Vatican's nearly pathological secrecy - that martyrdom is for others, and that Benedict isn't willing or able to follow this example. I have to wonder, is this the sort of model the leader of the Church should be providing: "Do as I say, not as I do?" And then, if the reports of egregious waywardness among priests and others at the Vatican are true, why isn't Benedict cleaning up the Church rather than abandoning it for his successor to rescue? He is choosing to leave a legacy of neglect and failure.

It has been centuries since a Pope left his post, which has led to lots of whispering, debate, discussion, confusion, curiosity, upset, and - in some cases - glee. There is much anticipation, as well. Will the College of Cardinals elect yet another Italian or European pope, or will they realize that a global church requires acknowledgement of other continents? Will they elect someone who is very conservative, or only moderately so? Do they fully comprehend how tarnished the Church's image is, and will they choose someone who will strive for some apology and atonement and redemption, someone who realizes that the suffering inflicted deserved greater care than the Vatican's own reputation? Will they pick someone strident who will "clean house?" Or will they pick someone who is warm and engaging and makes the faithful (and even the not-so-faithful) feel listened to and respected, someone who can be cooperative even while maintaining his party line? There is a great deal of speculation, and there are no exit polls to offer guidance. But there are betting sites offering odds on the next pope!

I try not to be too unkind, even given my significant grievances with Benedict. He is human, after all, like the members of his Church; they - we - all make mistakes. I would love to have been privy to his decision-making process regarding this astounding act, which truly must have been agonizing.

The more forgiving side of me acknowledges that Benedict likes cats, and by some accounts could have the potential to be the male equivalent of a "crazy cat lady" - something Jeremy fears will happen to me, though I am currently cat-less! - so I can muster some fondness for this trait.

Benedict also seems to have a sweet tooth, as one of his favorite items is a baked good called Pizza Ebraica: a traditionally slightly-charred slab filled with nuts and dried fruits that bears no resemblance to what we know as "pizza." Translated, the name means "Jewish Pizza," but it is really sort of a bar cookie-ish fruitcake (or fruitcake-y bar cookie) that is reminiscent of biscotti in that it would be perfect for dunking.

Pope Benedict once wrote a letter to the bakers/owners of Pasticceria Limentani [pahs-tee-chay-REE-ah lee-mehn-TAH-nee] in Rome's Jewish Ghetto, complimenting them on their goodies. Well, what better way to acknowledge his retirement than to bake a batch of these treats that the bakery specializes in? I adapted the recipe a bit, and the resulting treats are perfect for enjoying, along with a cup of tea, during an afternoon of petting purring pussycats and not worrying anymore about little administrative details at the office.

Arrivederci, Papa Benedetto. E buon appetito. [ay BWOHN AH-pay-TEE-toh]


Pizza Ebraica

This recipe is loosely based upon one found in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein, which was a gift from my very dear friend Mary Schuman, "The Other Mary." I didn't char my version, and I turned it into more of a dessert bar than a flatter patty.

1 cup freshly squeezed orange juice
2/3 cup dried cranberries
1/4 cup butter, softened
3/4 cup shortening, softened
3/4 cup sugar
2 eggs
1/2 teaspoon kosher salt
pinch of cinnamon
2 cups flour, divided
2 cups white whole wheat flour, divided
1/4 cup almonds, chopped fine
1/8 cup pine nuts, chopped fine
1/2 cup candied cherries, chopped

Preheat oven to 425F. Grease a 9"x9" baking pan.

In a small bowl, combine orange juice and cranberries; let rest 10 minutes.

In a large mixing bowl, cream together butter, shortening, and sugar; stir in eggs, salt, and cinnamon.

Stir in 1 cup flour and 1 cup white whole wheat flour.

Stir in cranberries with all of the orange juice. Stir in almonds, pine nuts, and cherries.

Stir in remaining 1 cup flour and 1 cup white whole wheat flour.

Press batter into prepared pan; bake for 35-40 minutes until a tester inserted into the center comes out clean and the "pizza" is golden brown.

Let cool completely, then trim 1/4" from the edges. Cut into 12 small or 16 larger bars.

Note: A glaze is not traditional, but it would be a lovely addition. Stir together some confectioners' sugar and either freshly squeezed orange juice or brandy until the mixture is of drizzling consistency; dribble over the cooled "pizza" before cutting, then let the glaze set.

Orange-Glazed Pumpkin Loaf Cake

Winter has arrived in Ann Arbor, both officially and weather-wise.  That means it's prime season for cocoa or tea, something to help us all stay warm.  And who wouldn't want a piece of cake to go along with that?

This pumpkin loaf cake is so easy to make, and offers a great way to disguise the health benefits of whole wheat flour.  A sweet treat with some redeeming nutritional value - how fabulous is that?  And the orange glaze is so vividly flavorful - a perfect complement to the cake.

You could easily add some dates and/or some walnuts to the batter, if you'd like.  Sometimes I want a bread or a cookie or ice cream with lots of goodies stirred in, but sometimes simplicity rules the day.  The day I baked this cake, I was in more of a minimalist mood.

No matter how you serve it, or what you serve it with, just be sure to try this.  It's really lovely!


Orange-Glazed Pumpkin Loaf Cake

Cake:
1/4 cup melted butter
1/4 cup light-flavored oil
1 cup pumpkin puree
2/3 cup brown sugar
2 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/4 teaspoons baking soda
1 teaspoon kosher salt
1-1/3 cups whole wheat flour

Glaze:
1/2 cup confectioners' sugar
2 tablespoons orange marmalade
2 tablespoons fresh orange juice

Preheat oven to 350F.  Grease an 8"x4" glass loaf pan.

In a large bowl, combine butter, oil, pumpkin, brown sugar, eggs, cinnamon, nutmeg, baking soda and salt.  Stir in the flour, and pour batter into the prepared pan.  Bake for 45-50 minutes until a tester inserted into the center comes out clean.  Let the cake rest for 10 minutes, then remove from pan and let cool completely on a rack.

In a small bowl, combine the glaze ingredients; pour over the cake and spread glaze to the edges, letting it drip down the sides.  Let glaze set before cutting.

Makes 1 cake.

Chocolate-Glazed Orange Cake

Surprisingly, given his penchant for fame and marketing, the gift shop at The Andy Warhol Museum in Pittsburgh has virtually no merchandise bearing the man's face, name, signature, or any other connection.

When my BFF Wendy and I were there recently, we found many books, some posters, a lot of kitsch, and very cute "Wonder Woman" and "Super Girl" make-up mirrors (now Wendy's and mine, respectively) in honor of the current featured exhibit: "Heroes & Villains: The Comic Book Art of Alex Ross". But nothing in the shop screamed "Andy Warhol" ... very strange. They kinda missed the point, didn't they ...?


I happen to love Andy Warhol, and spent a weekend in Chicago 20+ years ago with my then-husband specifically to see an exhibit at the Art Institute. That the artistic design of everyday products was respected and elevated to the level of "fine art," and that our modern surroundings - such as grocery store aisles, where I practically live - were deemed as worthy of documenting as landscapes in past times, is an attitude I esteem. That Warhol also threw some irony and humor into the mix ... well, that only makes him more intriguing. The man was fascinating.

At the gift shop, the most representative item I could find to commemorate my having finally found my way to this long-elusive site was a set of "Desserts" note cards. These not only feature Warhol's own sketches of treats, but they also offer recipes for the pictured items ... oh, this was clearly a souvenir meant for me!

I didn't need to make strawberry ice cream or a frozen pink lemonade - it's cold out. But an orange cake? Simple, fragrant, rich, seductively moist ... a slice of this cake is perfect with coffee or tea or cocoa.

I tweaked the recipe a bit, because that's what I do. Warhol took Campbell's soup cans and made them his own; I did the same thing with this cake.

Andy Warhol himself once stated: "Food is my great extravagance." How could I not love the man?

Chocolate-Glazed Orange Cake
(adapted from a recipe developed by Stephen Bruce of Serendipity 3)

Cake:
1/2 cup butter, softened
zest of 2 oranges
1/4 cup sugar
3 large eggs
3/4 cup cake flour
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup fresh orange juice (from the 2 oranges you zested)
3/4 cup buttermilk

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

In a large mixing bowl using an electric mixer, beat together the butter, zest and sugar on medium speed for 2 minutes until very light and fluffy. Beat in the eggs, one by one. Beat in the flours, baking soda, baking powder and salt. On low speed, slowly beat in the orange juice and buttermilk.

Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let rest for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Remove the cake from the pan; remove foil from bottom of cake, flip over so the top is up, and let cool completely.

Glaze:
3/4 cup semisweet chocolate chips
2 tablespoons heavy cream

Melt the chocolate chips and cream together; stir until smooth, then spread over the top of the cake. Let the glaze set for 30 minutes before cutting the cake.

Makes 8 servings.

Strawberry-Rhubarb Crisp for Springtime

A sure sign that Spring has finally come is the first sighting of rhubarb in stores or at farmers' markets. Its gorgeous red is immediately attractive, and is so seductive that there is no way to resist buying it! I've made rhubarb pies, quick breads, dessert bars, and all sorts of other variants, including a savory chicken dish once; but my favorite way to use those beautiful stalks is to make a simple crisp. It's not particularly photogenic, I admit! But it's easy to make and absolutely sublime with hints of sweetness, tartness, and spice all rolled into one luscious dessert ... :) Strawberry-Rhubarb Crisp 1-1/2 cups chopped rhubarb 1 quart strawberries, chopped juice of 1 orange 1/4 cup sugar 1/3 cup white whole wheat flour 1/3 cup brown sugar 1/3 cup quick-cook oats 1/2 teaspoon cinnamon 1/3 cup butter, melted Preheat oven to 350F. Grease a 9" pie pan. Combine the rhubarb, strawberries, orange juice and sugar; place into the pie pan. Combine the flour, brown sugar, oats and cinnamon; pour the butter over the mixture and combine well. Spread the oat mixture over the fruit. Bake for 35 minutes, until the topping is golden and the fruit is bubbling. Let cool a bit, and serve with vanilla ice cream or whipped cream ... or both!

The Carrot or the Stick ...?

I seem to be getting my Cooking Karma back -- in the past few days I've made cheese omelettes with hash browns, sauteed salmon with asparagus and grape tomatoes (which started out as fillets with vegetables on the side ... until the fish stuck to the pan, at which time it became a kinda hash when I threw everything in together), and last night I grilled steaks.

Yeah, it doesn't sound like much for someone who loves to bake bread and who pits her own tart cherries every July rather than buying them in a jar. But given that, once again, I am abruptly boyfriend-less (third summer in a row!) just when I had grand plans for outdoor concerts and eating ice cream and going for walks in the sunshine, I think I'm doing pretty well.

And so, in honor of the nice dinner on a gorgeous sunny day, I determined to make a more glamorous side dish than the simple sliced fruits I've been serving as I eased my way back into the kitchen. It's also perfect for the Side Dish Showdown, which I entered last month with a recipe for Indian Spiced Potatoes. There are so many fabulous recipes from so many amazing cooks! I am proud to be even a small part of it.

It only took about 5 minutes to cook the shredded carrots in butter and orange juice, so this is a quick and easy -- but delicious and festive -- dish to accompany anything from beef to lamb to chicken to pork to even (gag! retch! gasp!) tofu.

So, whether you need a nice salad to tote along in a pic-a-nic basket, or something fast to serve after a long day at work, or an easy side dish to make on a hot summer day, or just a soul brightener with beautiful color and festive flavor, this will solve all your problems. And isn't it infinitely more interesting than just some carrot sticks looking forlorn on the plate??? (I do like the Plain Jane version very much, but they're definitely not singing a scintillating Siren song.) A hint of cumin or curry probably wouldn't hurt these, either ... :)

Orange-Glazed Shredded Carrots

2 tablespoons butter
6 ounces shredded carrots
juice of 1 orange
pinch of kosher salt

In a large skillet, melt the butter over medium heat. Saute the carrots until they start to soften, then add the orange juice. Cook, stirring whenever you feel like it, for about 5 minutes 'til most of the liquid has been absorbed. If only everything else in life could be this easy!