Old Fashioned Peach Skillet Cake

 Peach Skillet Cake

In season now:  peaches!

Peaches are a major crop where we live in the Yuba-Sutter area of California.  They are at perfection right now so I buy them every week either directly from the grower or at our farmers' market.  I love them for breakfast with Greek yogurt, in salads and, of course, in desserts!  I usually make peach cobbler every peach season, but this summer I'm trying out some new peach recipes. 

Freestone Peaches

 Today I decided to try the Peach Cake recipe in The Silver Palette Cookbook.  The recipe only requires three peaches and I just so happened to have three peaches on-hand.  

The cake recipe seems old fashioned to me since you bake it in a cast iron skillet.  I could see my grandma baking something like this back in her farm days.  The recipe is simple and most of the ingredients are pantry staples.  The recipe consists of a simple cake batter that you pour into a well greased skillet.  Then you top the batter with peach slices and bake the cake for 25 minutes.    

 Hot out of the Oven

Next you crumble a yummy topping (sugar, butter, cinnamon and nutmeg) all over the peaches.  Then you bake the cake for another eight minutes and the cake topping will melt and spread all over the peaches.  The cake will be nice and bubbly and smell delicious when you take it out of the oven.  Trust me, you'll want to cut into it right away!

More, please!

Oh my gosh, this peach cake is so good; I am not sure I will ever make a peach cobbler again!  The Silver Palette recipe is wonderful, but I did make one addition.  I added 1 teaspoon of vanilla bean paste to the cake batter to give the cake more flavor.  

If you're thinking of making a peach cobbler this summer, make this peach cake instead.  I guarantee you'll love it!

Clafoutis #trois

 Peach Clafoutis

It's Bastille Day and to honor my French heritage I like to make or bake something French on this French national holiday.  Last year on Bastille Day, I made a clafoutis (for the first time) with mixed berries and we loved it.  

 Freestone peaches

So this year for Bastille Day, I decided to make a clafoutis again.  I just love this simple and rustic dessert which couldn't be easier to make!

Julia Child describes the clafoutis perfectly in Mastering the Art of French Cooking:
  "The clafoutis is peasant cooking for family meals, and about as simple a desert to make as you can imagine:  a pancake batter poured over fruit in a fireproof dish, then baked in the oven.  It looks like a tart, and is usually eaten warm."

This is my third time (#trois) making clafoutis and I chose peaches this time for my fruit since they are in peak season right now in the Yuba-Sutter area where we live.  I buy my peaches direct from the grower Sodaro Orchards at their farm stand.  Their freestone peaches are at perfection right now!

Peach Clafoutis Recipe

As for clafoutis recipes, I use a recipe that I adapted from Chef Daniel Boulud from a video where he made clafoutis.  Here is the video link to inspire you to make your own:  Maison Boulud's Clafoutis

And here is my printable version of my adapted recipe:  Clafoutis

Happy Bastille Day

and 

Vive la France!


(In the photos:  Apilco Quiche Dish purchased at Williams Sonoma)

James Beard's Persimmon Bread

Boozy Persimmon Bread

It's that time of year here in Northern California when persimmons are in abundance.  Recently boxes of persimmons have been dropped off at my husband's office.  The majority of the persimmons end up at our house because it seems people just don't know what to do with them.   

  This year, I wanted to try a new persimmon recipe.  After an internet search for recipe ideas, I decided to try an old James Beard recipe for Persimmon Bread.  About ten years ago, the fabulous David Lebovitz adapted and revived Mr. Beard's wonderful 1970's recipe. 

 Hachiya Persimmons

For this recipe, you will need the Hachiya variety of persimmons. These are the elongated, heart-shaped persimmons.  They are often referred to as baking persimmons because their pulp puree is delicious in baked goods such as persimmon pudding and cookies. 

 Ripe

Hachiya persimmons need to be really ripe or they are astringent tasting.  The best way to ripen them is on the countertop.  You'll know they are ripe and ready to use when, according to David Lebovitz, they are "soft and like a water balloon about to burst."

 Glorious Persimmon Pulp

The recipe calls for 4 (squishy-soft) persimmons to make 2 cups of persimmon pulp but I ended up using about 8 persimmons for my pulp.  After spooning out the pulp, I put it through a fine mesh sieve leaving the seeds and skin behind.  What is left is the most glorious, orange-colored persimmon puree. 

 Ready to Bake!

 This recipe makes two loaves.  I like to kick-up the spices in recipes so I added: 1 tsp cinnamon and 1/2 tsp ground cloves to the 1 tsp nutmeg in the recipe.  I used Cognac for my boozy liquor.  You can add your own combination of dried fruits and nuts to the batter.  I've made the recipe twice now and like it best with just dried dates and toasted pecans.

One of my best tips for making quick breads like this is to use loaf liners.  I picked up this tip while travelling in England and use loaf tin liners by Tala, a British brand.  I use 2lb loaf liners in my American 9" loaf tins.  

Another tip to prevent the edges of your breads from browning too much is to put foil strips around the loaf tin edges during the last 10 to 15 minutes of baking.  

Better than Fruitcake!

    This bread, like many quick breads, tastes even better a day or two after you make it.  You even get a little "whiff" of cognac when you unwrap it! 

Thank you James Beard and David Lebovitz. 

French Cake & Julia

 Gateau a l'orange

...no one is born a great cook, one learns by doing."

~ Julia Child, My Life in France

I am remembering Julia Child on her birth date today.  Julia was my first cooking teacher.  As a very young girl, I loved watching The French Chef at my grandmother's house.  

One of my baking goals is to replicate the delicious gateau a l'orange that we enjoyed on our last trip to Paris at Mamie Gateaux.  And, thanks to Julia, I believe I can!

 Mamie Gateaux

66 rue du Cherche-Midi

Paris, France  75006

We came for the quiche and stayed for the cake!

I adored this adorable tea room and patisserie shop just a few blocks away from the Le Bon Marche and La Grande Epicerie de Paris on nearby rue de Serves.

 Maison Patisseries Menu

(The house pastries)

We arrived too late for the quiche so we enjoyed patisseries for a tea break lunch. 

That cake!

I loved the gateau a l'orange at Mamie Gateaux!

From my taste memory, I believe it is a simple orange sponge cake.  I found a recipe for Gateau A L'Orange in Julia's Mastering the Art of French Cooking, Volume 1 on page 671.  I think this recipe will help me replicate the gateau (French cake) and I will add an orange glaze to it, like the one at Mamie Gateaux.  

And you can bet that on our next trip to Paris, we'll be having the quiche at Mamie Gateaux's and that oh so delicious, gateau a l'orange!  

Clafoutis Deux

Cherry Clafoutis

Thank you Daniel Boulud for your wonderful clafoutis recipe!  We loved your mixed berry clafoutis so much that I couldn't wait to make another one.

 Farmstand cherries

And when I saw these beautiful cherries at the farm stand, I knew I was destined to make a traditional clafoutis with cherries, just like the famous ones from the Limousin region of France.

To fill 

Over the past few weeks, I've learned a lot about this French dessert clafoutis.  For example, I learned that the ancient word clafoutis translated, means "to fill".

So this time, I made a large clafoutis.  I filled a large round Apilco oven-proof dish with cherries (I pitted mine even though the French do not) and batter.  Then I baked it in a 350 degree oven for about 50 minutes until it was set and golden brown around the edges. 

Ready to Serve

Once baked and out of the oven, 

a clafoutis becomes a puffed and delicious French custard cake.  Trust me when I say, they are delicious!  Traditionally you serve a clafoutis warm, cut in wedges and dusted with powdered sugar.  

Voila!

You can find my printable version of Daniel Boulud's recipe by
clicking:

Clafoutis recipe

Clafoutis

 Mixed Berry Clafoutis

Want to impress your guests...

make a clafoutis!  

I've wanted to make Julia Child's clafoutis for years.  Last week, on Bastille Day, I decided  a clafoutis would be the perfect ending to my French themed dinner so I finally made one.

I've tasted many French desserts but I've never had clafoutis.  From my research, clafoutis is the best known dessert of the Limousin region in France.  This rustic dessert is traditionally made with cherries in a buttered dish and covered with a thick crepe-like batter.  They are also called fruit flans as seen In Mastering The Art of French Cooking, where Julia Child calls them fruit flans.  

In my usual manner, I researched and compared recipes for my clafoutis.  In the end, Daniel Boulud's clafoutis recipe won out!  His recipe includes almond powder (almond meal) which traditional recipes do not.  The batter made enough that I could experiment and make two individual sizes as well as one large clafoutis, too.

Here's how simple a clafoutis is to make:

Step 1

 Fill your buttered and floured oven-proof dish (or dishes) with fresh fruit, of your choice. 

(This dessert was perfect for my petite Emile Henry pie dishes.)

 Step 2

Pour in the thick crepe-like batter.  Bake slowly till golden and puffy. 

 Step 3 

Let cool on a wire rack. 

They will deflate a little...just like a souffle!

Sprinkle on confectioner's sugar and serve. 

Voila

You can get the Maison Boulud mixed berry clafoutis recipe and watch Chef Daniel Boulud make it on this video from YouTube.  

Feeling Patriotic

 Red, White and Blue

Here's my my farm to fork dessert 

for the 4th of July,

star-shaped shortcakes with farm fresh berries!

All the credit for this patriotic dessert goes to Martha Stewart. I saw her idea of using star-shaped cookie cutters for shortcake biscuits many years ago.  This 4th of July, I finally made the dessert and ended up using a shortcake recipe from Fine Cooking but used Martha's idea for the star shapes.

Here are a few of my tips on making this dessert:

Farmers Market Berries

Use farm fresh berries.  

There's nothing better than farm fresh berries.  So first thing this morning, I hit the farmers' market for berries.  Once home, I cleaned the berries and sweetened them up with a little sugar and orange juice.  The orange juice idea is also from Martha Stewart.  Next it was time to make the stars.

 Stars

The star-shaped shortcakes are made with  a 3" star cookie cutter.  

To make the dough, I used my food processor which makes cutting-in the cold butter a breeze!  I  kneaded the dough gently by hand, rolled it out to about 3/4" thick and then cut out the stars.  Then I followed Martha's baking instructions and baked the shortcakes in a 400 F oven for 14 minutes.  

Shortcake, anyone?

This dessert was easy to make and received rave reviews!  I think it's a perfect all American dessert to make for the 4th of July holiday.  Just as Martha inspired me, I hope, that perhaps, I have inspired you to make it sometime. 

You can find the Fine Cooking recipe here:

Classic Strawberry Shortcake

and Martha's recipe here:

Star-Shaped Shortcakes

Happy 4th of July!

Bake a Cake

 Lemon Drizzle Cake

Did you know that last Sunday was World Baking Day?   Had I been home last weekend, I certainly would have baked a cake!  I love this campaign which is all baking someone a cake to show them how much you care.  How sweet is that?  

Delia Smith's Cakes

After traveling across the pond for many years now, I've discovered just how much the British love their yummy cakes.  I now enjoy replicating British scones and cakes at home.  

My favorite British cake book is the revised and updated, Delia Smith's Cakes.  Delia is the UK's best selling cookery author.  She also has a wonderful online cookery school.  I just love watching her videos to learn baking tips and techniques.  And she has the most lovely British accent!  

 Delia's Double Lemon Drizzle Cake

The first cake I've made from Delia's Cakes book is her Double Lemon Drizzle Cake.  The recipe has poppy seeds which I've omitted when I've made it.

According to Delia:

 "This is the definitive Lemon Drizzle cake, and we have used four lemons.  There's almost as much drizzle as cake, so after you bite though the crunchy crust it is very lemony and syrupy inside."

More Cake, Please

Baking someone a cake is a brilliant way to show them how much you care.  If you're looking for a delicious and easy cake to make, I say, "make them a Double Lemon Drizzle Cake!"

If you're an American baker like me, to convert Delia's UK recipe, you'll need:
 a scale to measure ingredients and an 8" round cake tin (pan) which you'll grease and line with parchment paper.  I use a Wilton aluminum 8" x 2" round cake pan.  I bake the cake at 325F in the center of my oven for about 40 minutes or until the cake feels springy.

So, when was the last time you had a piece of homemade cake?   Well, here you go...
here's the link for Delia's recipe:
  Double Lemon Drizzle Cake with Poppy Seeds

(In the photos:  Royal Winton Richmond chintz plate and vintage National Silverplate fork.)

Hot Cross Buns

 Hot Cross Buns

Hot cross buns!  Hot cross buns!

One a penny two a penny - Hot cross buns!

If you have no daughters, give them to your sons

One a penny two a penny - Hot cross buns!

(From an old English nursery rhyme)

 American version ingredients

 Hot cross buns are those little British sweet fruit buns that pop-up at Easter time.  Traditionally they are decorated with a cross on top and eaten on Good Friday.  I've wanted to make them for the longest time. Even though I love to bake, I don't bake with yeast and that's why I've shied away from making them.

  This year though after watching Delia Smith's Cookery School Hot Cross Buns video, I decided to give them a go.  The trickiest part (for me) was determining which yeast to use for Delia's recipe here in America.   

Here are my American conversions for the recipe:

Strong flour =  Gold Medal all purpose flour

Mixed spice =  Pumpkin pie spice

Caster sugar = C & H Baker's Sugar

Easy Bake Yeast = Fleischmann's Rapid Rise Instant Yeast

 Look mom, no seams!

 To learn more about hot cross buns, I also watched a Martha Stewart video.  In Martha's video I learned an easy way to roll and shape the buns thanks to chef John Barricelli who is a third generation baker.  Check out his video with Martha for some great tips.  

 The Cross

In my American home kitchen, I baked my buns in a 375F oven for 15 minutes and ended up with excellent results.  I opted to forgo the traditional method of baking the cross on the buns and decorated my baked buns with an icing cross instead.  Here's my recipe:

Icing recipe

1/2 cup powdered sugar

2 tsp lemon juice

Let stand 5 minutes to thicken and then ice your buns.

Happy Easter!

Traditionally hot cross buns are served with a spread of butter.  We loved them.  These will now be an Easter holiday tradition for us!

Jubilee Countdown

 Jubilee Dress Rehearsal

The Queen's Diamond Jubilee weekend

 is now just days away 

so I'm in dress rehearsal mode 

trying out a few new recipes for my 

Jubilee tea party.

 Mini Victoria Sponge Cakes

My Jubilee tea party menu is very traditional 

and includes both sweets and savory.

I think these Mini Victoria Sponge Cakes

are sure to be the "star" of the celebration!

 The Ingredients

It's always good advice to buy the best ingredients you can.

With this recipe, 

you really want to splurge and buy the best strawberry jam 

available. 

I went with Wilkin & Sons Ltd. 

Tiptree Strawberry Preserve from England.

They hold a royal warrant...

so if it's good enough for the Queen

it's good enough for me!

 Oops!

The mini cakes are made in a British mini-sandwich tin.

Here in the States, 

you can use a mini-cheesecake pan for the same results. 

Don't worry if your cakes bake too high 

and you end up with muffin tops.

Just take a serrated knife and cut the tops off and then you'll have 

the perfect shape and size.

Mini Sponges

You'll end up with perfect little sponge cakes
(like these)

thanks to their baking pan's design with straight sides. 

Mini Victoria Sandwiches

After the cakes have cooled on a rack, 

you cut each cake in half 

and layer on buttercream 

and then a teaspoon of strawberry jam.

Fit for a Queen!

The last step is to lightly dust the cakes with icing sugar 

and they're ready for your tea table!

And yes,

this recipe truly is

"fit for a Queen"!


(In the photos:  Emma Bridgewater Diamond Jubilee & Union Jack Pottery and Betty and Barclay Union Jack Bunting.)

Fit for a Queen!

Victoria Sponge Anyone?  

It's Queen Victoria's birthday today...

so I think this calls for some Victoria Sponge!

 Queen Victoria

Yes, Victoria Sponge is named after Queen Victoria

and it was her favorite cake!

Whenever I visit London, 

I love to walk the grounds of Kensington Palace and see the 

Queen Victoria statue.  

Last year after tea at the Orangery, 

I could not find the Queen Victoria statue.  I discovered after our trip that the statue 

was being re-stored during Kensington Palace's two year refurbishment. 

The Queen Victoria statue was erected in 1893

celebrating Queen Victoria's Golden Jubilee. 

The statue suffered shrapnel damage during World War II 

and has been now restored to her former glory.  

 I will look for her again on my next trip to London!

 Victoria Sponge 

On our trip to England last year,

I tasted Victoria Sponge for the first time at

 The Orangery at Kensington Palace 

(photo above)

and  at 

The Regency Tea Room

in the Jane Austen Center in Bath, England

(top photo).

Both Victoria Sponges were

 "fit for a Queen"!

Did you know that,

Queen Elizabeth II 

is Queen Victoria's great-great-great granddaughter and 

 Victoria Sponge

 is one of Queen Elizabeth's favorite cakes, too!

I'm off now to my kitchen to practice making 

Mini Victoria Sponge Cakes

for my upcoming Diamond Jubilee tea parties!