A Sukkah of One’s Own

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I’m teaching Hebrew School this year at the Reform Temple in town, where we go to Tot Shabbat every month. Last week we had our Open House where I met seven families whose children, ages Pre-K through second grade, will be in my class this year. I somehow convinced the rabbi we could definitely handle making a really easy plum cake recipe – with each family. We ended up making 10!

One of the bonuses to teaching Hebrew School, I mean, on top of making my parents unbelievably proud, is to fulfill my dream of having a sukkah.  (Daycare costs are KILLING us, so I used this extra income to purchase a sukkah kit we found online.) Well, on Sunday we hosted a sukkah building and decorating party for our friends and neighbors. It kind of reminded me of the Christmas tree decorating party I held back in Boston, mostly for my Jewish friends who’d always wanted to decorate a tree.

 

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Rich filled a cooler with cider, beer and seltzer, and I set up a craft project: build your own sukkah out of cream cheese, graham crackers and pretzel rods. I covered a table in arts and crafts projects: sequins, pre-cut paper for a colorful chain, popsicle sticks, beads, fishing line, pipe cleaners, paint, brushes, stickers. Just a ton of materials, much of which ended up in the grass courtesy of Beatrix.

 

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I filled a second table with tons of baked goods: blondies, whole wheat chocolate chip cookies, apricot bars with an oat and whole wheat crust, one of the plum cakes from last week (defrosted that morning). I also made chive and cheddar scones because Sylvie thought I needed something savory in the mix. I adapted a sweet scone recipe, using 1 Tablespoon of sugar instead of 3, and sprinkled shredded cheese and chives, cut with kitchen shears, when it called for currants to be added.

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So, yes, that’s a lot. In fact, one of the reasons I didn’t post last week was I was too busy baking! But the recipe I’m most excited to share with you are the salted fudge brownies. I realized as I made them last week I don’t have a brownie recipe in my collection. But I think these are going to be my go-to brownies because they’re wicked easy to make, and quite tasty.

They’re from Desserts, from the editors and writers of Food & Wine which, as you all know, is my favorite of the food magazines. (Moment of silence for Lucky Peach, please.) The first thing I cooked from the book is a recipe that both Rich and I singled out: a chocolate chip cookie for one. It was terrific, took five minutes to put together, and cooked up nicely in my toaster oven. I’ve bookmarked the salted caramel pie, but I need to find the time to cook the sweetened condensed milk. And I’m going to need a few hours to put together the pumpkin pie bars.

One feature about the cookbook I’m really appreciating is that it tells you an estimate of how long a recipe is going to take to put together, bake and also cooling down time. Very helpful as I plan projects with the girls.

These brownies, however, are great because they were so easy to put together. It only took a few minutes, and it’s all done in one pot, so there’s very little to clean up. You start by melting baker’s chocolate and two sticks of butter in a pot. Once everything has melted together, you add the rest of your standard brownie ingredients, stir it up, then put it in a brownie pan that’s been covered in foil and then buttered. Couldn’t be easier. It is worth mentioning that I only had 1 ounce of baker’s chocolate and used chocolate chips for the other ounce, so I cut down the sugar from 2 cups to one. It didn’t seem to make a difference, and I’m sure they’re even better if you follow the recipe.

Salted Fudge Brownies from Desserts by Food and Wine

Ingredients

1 ½ sticks unsalted butter, plus more for greasing

2 oz. unsweetened chocolate, finely chopped

¼ cup plus 2 Tbs. unsweetened cocoa

2 cups sugar

3 large eggs

1 ½ tsp. pure vanilla extract

1 cup all-purpose flour

½ tsp. Maldon sea salt

Directions

Preheat oven to 350F. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.

In a large saucepan, melt the 1 ½ sticks of butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in 1 at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.

Bake the brownies in the center of the oven for about 35 minutes, until the edges are set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares and serve at room temperature.

The brownies can be refrigerated for up to 3 days or frozen for up to a month.

 

 

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Hot Crock Time Machine

I’m about to make your holiday cooking about 10 times easier. Seriously. Those caramelized onions you need for that potato kugel or chopped liver?  What if I told you you can do them in your sleep — literally?

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It had never occurred to me to caramelize onions in a crockpot, which is genius. The credit goes to someone named Barbara L. who submitted the recipe to Stock the Crock, a follow up to Phyllis Good’s bestselling Fix-It and Forget It series. The recipes are crowd sourced and compiled by Ms. Good. One of the cookbooks was sent to me a few years ago, and I made a very disappointing sweet potato curry from it. But reading that these books have outsold Ina Garten, Giada De Laurentis and Jamie Oliver, combined, had me picking up this newest with renewed curiosity. Here she’s compiled 100 recipes, as well as 200 easy-to-follow variations for dietary preferences including gluten-free, paleo, and vegan.

Given that this is a Crock-Pot cookbook, there’s a ton of meat recipes, but I immediately bookmarked the Indian Lentil Soup and Butternut Squash and Kale Gratin. But it was the onions, melted down ostensibly for French Onion Soup, that stopped me in my tracks. You mean I can do this in my sleep? While I’m at work? If this worked, I thought, this book is worth its weight in gold delicious oniony goodness.

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Turns out it did work, and the house now smells like caramelized onions. The hardest part of all was slicing up all the onions. Rich came into the kitchen this morning and saw me weeping at the counter and asked what was wrong.  Then he looked down and saw the onions. If you can, the recipe suggests you stir the onions after the first and third hours, but it does also say they’ll be fine if you can’t. The onions give off so much liquid that there’s no way they’ll scorch on the bottom of the pot.

So consider this a Rosh Hashanah present, from me to you, or an early time-saver looking ahead to Thanksgiving, etc.

Caramelized Onions for Soup (Or Sandwiches. Or Kugels.) from Stock the Crock by Phyllis Good

Ingredients

2 ½ lbs. red onions

1/3 cup avocado oil or olive oil

½ teaspoon kosher salt

A few peeled garlic cloves, optional

Directions

Grease the interior of the 6 qt. slow cooker crock with nonstick cooking spray

Cut the onions in half on a cutting board, place them flat sides down, and cut them into 1/4-inch-thick slices. Place the sides in the crock. If they come almost to the top, don’t worry. They’ll sweat and shrink down.

Pour the oil and spoon the salt over the onions. Add the garlic cloves, if desired. Stir. Cover. Cook on High for 6 hours.

If you are home, stir up from the bottom after the first hour of cooking and again after another 2 hours. But if you’re away or cooking overnight, it’s not a problem.

After 6 hours you have caramelized onions. I personally waited for mine to cool down, then I wrapped them up and stuck them into the freezer to be used later this week.

Kitchen Helper

“What’s your house like?” asked a little girl Lilli was on a playdate with. “It’s…messy. Really messy.” I’d actually found myself in a similar conversation with a rabbi I’m working with days before. There are always projects going on — not renovations, more like this morning’s empty milk carton is about to become a robot’s head. And used toilet paper and paper towel rolls are clearly supposed to be arms and legs of figurines waiting to be made. Empty pizza boxes are dragons’ mouths; close your eyes and you can practically already see their teeth.

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And then, of course, are the kitchen projects. Nowadays Lilli is always by my side, armed with a butter knife, ready to cut anything soft enough. Ripe stone fruit work. So do tomatoes and some cheeses. And then there is the veggie sausage she cut for the vegan jambalaya, made with the okra Lilli and I would hand pick at the farm each week. That sausage came from a Western Mass company called LightLife, which invited me to enjoy some of their vegan sausages and hot dogs this summer.

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They also sent us a cute little portable grill, with a case that doubles as a cooler; a very handsome set of grilling tools, and Sir Kensington condiments. Beatrix, as it turned out, is a Lightlife hot dog fanatic. She gobbles them up, then asks for more while smashing her hands to sign “more” to hammer home the message. I ended up sending cut up pieces of the fake dogs in her lunch box this summer.

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I can report that Rich grilled the hot dogs successfully on the tiny grill, though he felt slight ridiculous with his Weber kettle standing at the ready. But let’s talk about this jambalaya recipe I developed this summer and love making. It starts with New Orleans Holy Trinity flavor base of onions, green peppers and celery. I add a healthy dose of tomato paste, which I keep flattened in a plastic Zip Loc in the freezer, to bolster the flavor.

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Once the veggies are softened, I browned the sausage, then added the okra, a small can of tomato sauce, then stock or water. My personal choice is water and the vegetarian Better Than Bouillon. To keep things simple, I use a can of black beans, drained. And instead of rice, which is totally fine to use, I tend to reach for the 10 Minute Farro from Trader Joe’s. That really cuts down on the prep time, making this an easy weeknight dinner. Because there is always squash in the fridge, I’ll sometimes quarter one and add it to the pot when I add the okra.

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This makes an immense amount of food. It can serve four adults as a main, with leftovers for days. It also freezes well; I have some in the freezer now.

Vegan Jambalaya

Ingredients

1 package Lightlife sausages, cut into ½ inch pieces

1 green pepper, seeded and chopped

1 small white onion, chopped

1 celery stalk, chopped

2 Tablespoons tomato paste

8 fresh okra, chopped or 1 cup frozen

1 small yellow summer squash, quartered

1 8 oz. can of tomato sauce

1 14.5 oz can of black beans, drained and rinsed

1 cup Trader Joe’s 10 minute farro or 1 cup brown rice

2 cups vegetable stock (I use Better Than Bouillon)

Salt

Directions:

In a very large, lidded skillet with sides, soften the pepper, onion and celery in the tomato paste. Sprinkle liberally with Kosher salt.

Once softened, add the chopped sausage; brown it. Add the okra and summer squash; cook until softened, about 8 minutes. Add the tomato sauce, black beans, farro and stock. Stir and salt. Bring to boil. Reduce to simmer.

Cook the stew until the farro or brown rice has softened. If you’re using the Farro, check it in 15 minutes. If you’re using the brown rice, it will be closer to an hour.

Check to see if the farro has cooked. Serve.

This post was sponsored by Lightlife. Opinions are my own.

Oh, Fudge!

What do you have on the door of your fridge? Ketchup? Sriracha? Maybe (blech) mustard? May I suggest adding a jar of this hot fudge? There’s nothing more impressive when friends show up with ice cream for dessert and you can say, “Hold on, let me get out the hot fudge.”

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That has happened in our house three separate times this summer. The fudge also came in handy on National Ice Cream Sundae Day and, of course, on National Hot Fudge Day. When Lilli got terrible stage fright at her Ballet Camp recital, hot fudge worked wonders at soothing a delicate ballerina’s soul.

When I told Rich I was going to put a hot fudge recipe on the blog, he thought it was blasphemy, since we live in Northampton, home of Herrell’s and their famous hot fudge. But since I made our own, I haven’t heard much complaining.

This hot fudge is what the Editors of Food & Wine have determined to be a “Master Recipe.” It’s just one part of their ice cream sundae section, which also includes Butterscotch Sauce, Strawberry Sauce, Fresh Pineapple Sauce and Mixed Nuts. This is all in the Level 1 section of the book, which means the editors have determined that, for starters, people should all know how to make a good ice cream sundae, along with other easy basics like a roux and macaroni and cheese. I approve of this editorial decision.

Food & Wine has been my favorite food magazine for years. When we moved from Boston last year I came across recipes I’d clipped from the magazine back when I lived in Harlem 15 years ago. I still renew my subscription annually, and am genuinely curious as to what is going to happen next as their test kitchens move south. The magazine has never disappointed me, and neither does this book.

There are 4 Levels to the book. Level 2 tackles Pho, Yogurt, and Popovers, while Level 3 has you kneading out dough for Challah and making Vermouth. And I look forward to making Tofu from Level 4. Rich does not seem as enthusiastic.

The recipe does call for light corn syrup, which I do keep on hand for brittles and certain frostings. I don’t often offer you recipes with the ingredient, and am only doing so because this is a great recipe, one we’ve really enjoyed this summer.

It’s worth noting that while I was making the fudge I really couldn’t tell if it was ready or not, but only after I’d stepped away from the stove for bath and bed time and then returned that the sauce had really come into its own.

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I’ve kept it in the fridge in a leftover salsa jar. I warm it up straight in the jar at 30 second intervals in the microwave. You’ll notice in the photo we had ours with Graeter’s Ice Cream, whose makers wanted me to let you know it’s now available at Wegman’s. As it happened, I bought their Black Raspberry Chip, only to have guests bring the same flavor over from a different company the next night. The difference of quality was easy to see, even before we tasted it.

Hot Fudge Sauce from Master Recipes: A Step-by-Step Guide to Cooking Like a Pro By the Editors of Food & Wine

Ingredients

5 oz. semisweet chocolate, coarsely chopped (I used chocolate chips)

3 oz. unsweetened chocolate, coarsely chopped

6 Tbsps. unsalted butter

1 cup plus 2 Tbsps. light corn syrup

¾ cup sugar

¾ tsp. kosher salt

2 tsp. pure vanilla extract

Directions

In a medium bowl, combine both chocolates with the butter. Set the bowl over a medium saucepan of simmering water and stir until the chocolate and butter are melted and blended. Remove the bowl and set aside. Pour off the water.

In the same saucepan, combine the corn syrup, sugar, salt and 2 cups of water and bring to a boil over high heat. Reduce the heat to moderate and whisk in the melted chocolate. Cook, stirring occasionally, until the sauce is thick and shiny, 18 to 20 minutes. Remove from the heat and stir in the vanilla. Use immediately or let cool completely and refrigerate. Rewarm in a microwave before serving.

 

Belt and Suspenders

“Do you cook?,” the seller’s agent asked me. “You are just going to love having two stoves, especially if you do any preserving.” She really didn’t need to sell me on the kitchen in our now-house; it’s huge and filled with the light. Yes, it was a little odd to have an electric stove top at one end of the counters and an entire electric stove and oven on the other end, but I just went with it.

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(Rich would like to assure everyone that we replaced the electric stove and oven with an electric induction unit. It was pricey but about equal to getting a gas line and a mid-range gas stove. Induction uses electromagnetic fields to heat up the pot itself instead of the cooktop. Your pots need to have some magnetic material in them, but we made sure almost all ours would work before we pulled the trigger. It really is magical – safer than regular electric, with the heat control of gas. And it boils a whole pot of water in like 3 minutes.)

In the past year I have used both stove tops exactly twice. First it was to fry piles of latkes at Chanukah, when it really did cut down on time to have four frying pans going at once. The second time was at Pesach, where there are never enough burners or countertop space for all the cooking that needs to get done. Now it’s summer time, so prime pickling and preserving season. And just as the realtor foresaw, the two stove tops really have come in handy.

I did pause for a moment considering if I should be sharing pickling recipes with you, because chances are you don’t have a second stove top to set an enormous pot of water on to boil and continue making dinner on another stove top. But I saw a very old, very dear friend on Sunday who is preserving nonstop right now in a not-huge New York kitchen. Perhaps some of you feel the same, or would with a little nudge.

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The driving force behind all the pickling and preserving is the book Ball Canning Back to Basics: A Foolproof Guide to Canning, James, Jellies, Pickles & More, an absolutely terrific book that breaks the recipes down into clear, step-by-step directions. Honestly, the recipes are so clearly written and easy to follow that I’m constantly opening the book up to search for something new to make. It’s become rather addictive. As the cover touts, “If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces.”

Now, I must admit it helps if you have a little hardware at your disposal, including jars, a massive stock pot to process the jars, heat proof gloves, and a canning set. But you buy those things once and then you have them for years.

First thing I pickled were the pickling cukes from the CSA, but those took a little work. I had to brine the gherkins overnight, then make the pickling brine, sterilize jars, add the pickles, dill, brine and process. It took some doing, I’m not going to lie. But the pickles were great, and I highly recommend the recipe.

What I am going to share with you is the pickled hot peppers, or pepperoncini, because it’s prime hot pepper season. I love having a jar of there on the door of the fridge. I add them to sandwiches for a little kick, or chop them into a salad with roasted beets, chickpeas, feta, cucumber and sunflower seeds. Or I just pop one into my mouth as I walk by the fridge.

 

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The directions are to make 5 (1-pint) jars, but if you only want to make 1 or 2 jars you have my permission to do so. You can buy several gallons of white vinegar for about $3, so don’t worry about saving leftover brine and not enough peppers.

To prep the jars, wash them in very hot soapy water. Do not dry the washed bottles or jars, but put them upright on a baking sheet, about 2 inches apart, and put in the oven. Turn on the heat to 350F and once the oven has reached this temperature, leave the bottles or jars in the oven for 20 minutes to ensure they are completely sterilized. Wear protective oven mitts when handling hot bottles and jars.

Pepperoncini – Pickled Hot Peppers from Ball Canning Back to Basics

Ingredients

3 pounds hot peppers (such as banana, jalapeno, or serrano peppers)

1 quart plus 2 cups white vinegar (5% acidity)

2 cups water

3 garlic cloves, crushed

Ball Pickle Crisp Granules (optional – I just used kosher salt I had in the house)

Directions

Rinse the hot peppers under cold running water; drain. Remove the stems and blossom ends from the peppers. Cut the peppers into 1-inch pieces. Place the peppers in a large bowl.

Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Remove heat to a simmer; simmer 5 minutes. Remove and discard the garlic.

Pack the hot peppers into a hot jar, leaving ½-inch headspace. Ladle the hot liquid over the peppers, leaving ½-inch headspace. Add 1/8 teaspoon salt to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to finger-tip tight. Place the jar in the boiling water. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Over Yonder

I’ve been going through a Southern thing lately. I was offered a near-free subscription to Garden & Gun magazine, much to the dismay of Rich, and I’ve been pleasantly surprised. The articles are interesting, the writing is excellent and the recipes are creative. He grumbles about it, but I point out that some of the best American writers of all time are Southerners. (Not counting John Grisham, and I say that having gobbled up four of his novels 20+ years ago.)

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When I was in college Sylvie and I went on a road trip to Graceland. We actually didn’t make it — there was a dental emergency in Nashville — but the scenery was breathtaking. Honestly, if you’re looking to see some of the best of what the United States has to offer, visit the Blue Ridge and Great Smoky Mountains, and drive the Shenandoah Skyline. The beauty of Appalachia will make you weep.

Over the past few months I’ve borrowed a number of Southern cookbooks from the library. Truth be told, there wasn’t a thing I could eat in Edward Lee’s Smoke and Pickles. My Two Souths also relied heavily on things that oink and creep and crawl on the bottom of the ocean, but there were some gems in it. Deep Run Roots by Vivian Howard was a good book, but too sprawling; she could have spread all those recipes out across two or even three books. Sean Brock’s Heritage is excellent, although there’s still a ton in the book I can’t eat. (If you’re curious about what Jews can and do eat in the South, definitely check out Marcie Cohen Ferris’ Matzo Ball Gumbo: Culinary Tales of the Jewish South.)

So when I was offered Fruit, A Savor the South cookbook by Nancie McDermott, I jumped at the opportunity: A Southern cookbook based on foods I could actually eat. Well, sort of. There are some fruits I just can’t find up here, and some I’ve never even heard of, like mayhaws, scuppernong grapes, and pawpaws. But for the fruit I can get hold of, the recipes are terrific: fresh peach fritters, watermelon-rind pickles, Okracoke Island Fig Cake with Buttermilk Glaze, horchata made with cantaloupe seeds.

The recipe I decided to share with you is the strawberry shrub. I figured most of you have best access to strawberries. A shrub is a fruited drinking vinegar that has its roots in the sultry climates. The root of the word is from the Arabic sharab, which means “to drink”.

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As Nancie puts it, “Shrubs are a lovely means of preserving summertime berry goodness for sipping on the porch while lightening bugs flicker or by the fireplace come winter. Vinegar adds a tangy kick to the ruby fruit, making a syrup that can be added to club soda or sparkling water to make a homemade soft drink, or stirred into a champagne, white wine, or cocktail for a spirited refreshment.”

We cut ours with seltzer from the Soda Stream and it was refreshing and delicious on a warm July night. It’s a bit like having a homemade Italian soda, now that I think about it. Rich put some in a beer, and said it was a little like a Berliner Weisse, a sour wheat beer often drunk with raspberry syrup. In this case, the tartness comes from the syrup instead of from the beer.

The recipe calls for the jar to be set aside in a cool, dark place for 24 – 48 hours and to make sure the jar is not exposed to heat or light. I tucked mine away in the basement for two days. But since I found a snake in the basement last night, I’m never going back down there again. I’ll have to find another place to age my shrubs.

To sterilize the jars, I used the method from Artisan Preserving:

Wash in very hot soapy water. Do not dry the washed bottles or jars, but put them upright on a baking sheet, about 2 inches apart, and put in the oven. Turn on the heat to 350F and once the oven has reached this temperature, leave the bottles or jars in the oven for 20 minutes to ensure they are completely sterilized. Wear protective oven mitts when handling hot bottles and jars.

Strawberry Shrub from Fruit by Nancie McDermott

Makes about 3 cups

Ingredients

3 cups apple cider vinegar

3 cups trimmed and quartered fresh or frozen strawberries

3 cups sugar

Directions

Prepare a large glass jar with a tight-fitting lid as directed.

In a medium saucepan, heat the vinegar until it is just about to break into a bubbling boil and remove it from the heat. Place the strawberries in the prepared jar and pour the vinegar over them, making sure they are covered by an inch of vinegar. Let cool to room temperature and then cover tightly. Set aside in a cool, dark place for 24 – 48 hours (be sure the jar is not exposed to heat or light.)

Strain the vinegar into a medium saucepan and discard the solids. Add the sugar to the vinegar and bring to a rolling boil, stirring to dissolve the sugar. As soon as the sugar is dissolved, remove the pan from the heat and let the shrub cool to room temperature. Pour the shrub into a clean, sterilized jar and cover tightly. Store in the refrigerator for up to 6 months.

Stirring the Pot

Rich had to shush me and drag me away from the potluck offerings at Tot Shabbat last month. Lilli is now four and can be trusted to eat things like popcorn and cherries, but Beatrix is just two, so I winced a bit too dramatically when I saw those on the table. (Yes, I still halve their grapes and cherry tomatoes. Better safe than sorry.) And don’t get me started on the farro walnut salad. There was an incident at a neighborhood potluck where Sylvie ended up in the emergency room. Nut allergies are no joke.

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Still, there was a moment at the tables that made me smile: It was plain to see who also used Mountain View for their farm shares. It’s beet season, and the vivid pink Chioggia beets, and the sunbursts of the golden beets, dotted the salads on the table. Roasted and diced into quinoa, sliced into salad greens, beets were on full force at the potluck.

It’s also summer squash time, and today I bring you the summer squash cake I brought to Tot Shabbat. It takes minutes to pull together and is really, really tasty. Rich first thought of zucchini bread when I talked about making this cake, but this is in no way a “bread.” This is clearly a cake. A moist, sweet one, with a cream cheese frosting. Without the frosting, it’s still moist and sweet, and dairy-free.

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As you can see, the frosting in our version was pink, as per the request of Lilli. You certainly don’t need to dye yours. Confession: I overestimated how much squash to grate in our food processor, so I used the leftovers the next night to make summer squash ricotta fritters. I recommend you do the same if you also end up with too much squash.

The recipe is from the new cookbook Farm to Table Desserts by Lei Shishak, a pastry chef who trained at the Culinary Institute of America and has worked in California kitchens. The recipes in this charming book are seasonal and use produce one finds at the farmers’ market, or in my case, the CSA. It begins in the springtime when we enjoyed a very lovely mango mousse. She is a California chef, after all, so some of her fruits and vegetables are a bit more tropical than my Western Mass options. There’s also a blueberry crisp I have my eye on, and a roasted beet panna cotta with candied walnuts that is just singing to me. But first, I had to share this dead simple summer squash cake, since I’m sure you have too many summer squash in your crisper right now.

Summer Squash Cake from Farm to Table Desserts Farm to Table Desserts by Lei Shishak

Ingredients

Cake

3 large eggs

2 cups grated summer squash

1 ½ cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Cream Cheese Frosting

3 ½ cups powdered sugar

1 (8-ounce) package cream cheese, room temperature

¼ unsalted butter, room temperature

1 teaspoon vanilla extract

Directions

Cake

Preheat the oven to 350F. Grease a 9- or 10- inch round pan and set aside.

In a large bowl, whisk the eggs, squash, sugar oil, and vanilla extract well. Add the remaining ingredients and mix until incorporated. Transfer to prepared pan and bake for 55 to 60 minutes, or until inserted toothpick comes out clean. Cool completely.

Frosting

Sift the powdered sugar and set aside. In a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium speed until well blended. Scrape down the sides of the bowl and mix for 30 seconds to ensure no lumps remain. Add the powdered sugar all at once and mix on low speed until sugar is just incorporated. Scrape bowl well and beat on high speed for 10 seconds.

Remove cooled cake from pan and place onto a serving platter. Cut the rounded cake top off, if desired. Spread cream cheese frosting on in a decorative design. Store cake in refrigerator.