Lake Lure Cottage Kitchen

I thought I would share an apple still life with you during these challenging days; a little art can distract us from all that is happening.  Still life is a good word for these days by the way.  We are living a “still life” now;  no social events on our schedule. We returned to North Carolina from Florida last weekend.  We are sheltering in place like so many of you.  I have kept busy Spring cleaning after being away for 3 months.  But I have also been busy cooking and reading.  If you want to read a great series of books, I recommend Louise Penny’s Inspector Gamache books.  The charming village of Three Pines inspires warmth with its quirky people and strong sense of community.  Ironically the first book in the series is called Still Life.  I have been downloading books to my Kindle.  I am caught up with all of Louise Penny’s books, but am looking for more feel good books with wonderful prose and a hopeful message.  Let me know if you have suggestions.

This recipe for Danish Apple Pie with Caramel Apple Topping actually came from one of the Kindle books I have been reading by Susan Wiggs; The Apple Orchard.  Although this is called an apple pie, it is actually an apple cake with a crumbly surface.  It is so easy in execution that you can throw it together in no time.  The topping takes a little bit longer, but it is a great condiment to have on hand for this or a topping for ice cream. It will keep well in the fridge for a week or more.

We have been avoiding desserts over the last year, but sometimes life throws you a curve ball.  I am feeling an occasional treat can brighten the day.

Another thing to brighten the day is this wonderful roast chicken.  We will be eating on this for a few days and will turn the carcass into soup.

This is the way to distance yourselves on the lake.  In these uncertain times it is hard to know what to do.  We are trying to support our local restaurants and businesses in anyway that we can. The best thing we can do right now is to help others.  One of my friends is making runs to Sam’s Club for food for several families so that fewer people are exposed. We have bought gift certificates to restaurants to be used later when the threat has passed and will be ordering take out from our local restaurants.  Stay safe and try to weather this unexpected “still life”.

DANISH APPLE PIE WITH CARAMEL APPLE TOPPING (Slightly adapted from Susan Wiggs)

Danish Apple Pie:
1 egg
3/4 cup sugar
1/2 cup flour
1/4 tsp cinnamon
1 tsp baking powder
dash of salt
1/2 tsp vanilla
2 cups diced apples, peeled and sautéed in 1 Tbls butter until soft
1/2 cup chopped walnuts

Beat the egg, gradually adding the sugar and vanilla.  Then add flour, cinnamon, baking powder and salt to create a smooth batter.  Fold in slightly cooled sautéed apples and nuts, then p9our into a buttered and floured 8″ square pan or 9″ pie pan.  Bake for about 30 minutes at 350 degrees F.

Caramel Apple Topping:
4 chopped apples; no need to peel
4 Tbls butter
Pinch of nutmeg
1 tsp cinnamon
1 cup chopped walnuts
1 cup brown sugar
1 cup cream or buttermilk

Melt the butter in a heavy pan.  Add the sugar and swirl until melted.  Add the spices and apples and sauté until apples are tender.  Add the walnuts and stir.  Turn off the heat, and slowly stir in the cream.  Serve over ice cream or cake and keep leftovers in a jar in the fridge.  Also good with yogurt, pound cake or granola.  I halved the topping recipe when I made it.  It is easy to do if you don’t want a lot of leftover topping.

Printable Recipe

I love financiers.  They are little cakes shaped like gold bricks and first sold in the financial district of Paris in patisseries to moneymen with their morning espressos.  They are distinctive because of the ingredients; browned butter, almond flour, egg whites and plops of fruit.  I have made them with raspberries and even did a savory batch with ground walnuts and sage.

Of course you need special rectangular molds to make them authentic.  Here is a source for silicone molds.  I was given some tin fluted molds by a friend. I love how pretty the financiers look with the scalloped edges.  But you can also make financiers in mini-muffin tins if you don’t want to invest in yet another pan.

The summer has become humid with afternoon thunderstorms in our area. The only time that is pleasant on the porch is early morning before the heat and boat traffic take control.  It is a good time for a cup of coffee and one of these small treats.

BLUEBERRY FINANCIERS

6 Tablespoons butter
1 1/2 cup Almond Flour
1/2 cup all purpose flour
2 cups confectioners’ sugar
5 egg whites
1 teaspoon vanilla extract
Blueberries

Preheat the oven to 400° F and butter the financier molds. Sprinkle the molds with flour, tapping away any excess. Allow the butter to melt on a low heat, wait until it turns a light brown color and begins to release a nutty scent, then remove from the heat. Mix the flour, ground almonds and confectioners’ sugar in a large bowl. Add the egg whites and the vanilla extract and combine everything well using a whisk. Add the melted butter and whisk vigorously again. Fill the moulds with the batter and place three berries on each mold. Bake the financiers for 5 minutes before lowering the heat to 350°F and allowing them to bake for another 10 minutes. Transfer the financier moulds to a wire rack and allow to cool completely. Makes 18 Financiers.

Printable Recipe

Norway.  The place where my maternal Grandmother’s family originated.   I wish I knew more about them, but experiencing the country was part of the reason that we were in Scandinavia.  Of the four Scandinavian countries, Norway is the one with the most amazing heights.  Within the fjords, mountains jut above the landscape like jagged behemoths. The fog, forests and rivers put one in mind of wood nymphs, sirens, trolls and hobbits straight out of The Lord of the Rings.

We were fortunate to be a part of a small Firebird Tour group for part of our vacation.  It was well worth experiencing.  All of our transportations (cars, trains, planes and boats) were taken care of.  Our hotel accommodations were excellent.

We stayed at the Grand Hotel in Oslo, Norway.  All of the Nobel Prize recipients stay here before the awards ceremony. Next to the hotel is the Freia shop selling delicious Norwegian chocolates.

We all met in the lobby after our two days there to take a train to the fjords region and Bergen, Norway.

Since prehistoric times, Norwegians had covered their homes with sod roofs. The sod covered layers of birch bark acted as insulation, as well as being able to absorb rain water. The vegetation growing on the roofs was also attractive to goats.I can picture a humble hobbit warm and snug in his home with a goat chomping away on his roof. For a region with countless fjords and waterfalls, Norway is known for its pristine water. Even the tap water is crisp and clean.  Norway exports a very expensive bottled water called Voss that is popular with many Hollywood celebrities.

Apples have been a crop in Norway and the other Scandinavian countries for thousands of years.  They have been discovered on Viking ships which had been buried in clay.  The clay preserved the ships and allowed us to learn much about the Viking way of life.  Apples are harvested in the Fall as they are in our country.  This a version of a popular, simple apple cake with Norwegian roots.

NORWEGIAN APPLE CAKE

Our family rented a house in Highlands, NC to watch the total eclipse of the sun.  It was one of the locations along a narrow track that would experience totality. We were excited to be there.  It was also our DIL’s birthday.  As part of the four day event, I made this Orange and Brown Sugar Glazed Cake from Jamie Schler for the celebration.  Her new cookbook, Orange Appeal: Savory and Sweet, has just been released.  It is a gorgeous book that showcases oranges in many ways.  I have been following her blog, Life’s a Feast for years.

The orange flecked cake is drizzled with an orange glaze.  Because it was a birthday cake for Kristen, I added a brickle topping and extra orange zest.  I served it with Jamie’s orange flavored whipped cream. I will be making this cake often.  I will also be ordering Orange Appeal from Amazon.  I am anxious to try the Beef in Bourbon Sauce and her Chocolate Orange Marmalade Brownies.

Kristen was in charge of breakfast one morning.  One of the components to her Eggs Benedict dish was this Roasted Sweet Potato Salsa from Foster’s Market.  The smell of roasting sweet potatoes with Balsamic vinegar and cumin drew everyone into the kitchen.  This is such a versatile recipe.  Serve it with a steak, add it to tacos or serve it with eggs as we did.

Kristen layered the English muffins with guacamole, cheddar cheese, sweet potato salsa, poached eggs and a crema sauce made from milk thinned sour cream.

This was a unique take on traditional Eggs Benedict and we loved it.

After breakfast we were ready for the eclipse.  Unfortunately the weather did not cooperate.  Clouds rolled in to block our beautiful view.  In spite of that, it was awesome.  Darkness descended quickly, the crickets began chirping, birds flew to their nests, the temperature dropped, and for a brief moment the total eclipse came into view, with a flash of the aurora.  The kids will remember it always.

ORANGE AND BROWN SUGAR GLAZED CAKE WITH ORANGE-FLECKED WHIPPED CREAM
(As printed in Fine Cooking Magazine by Jamie Schler)

For the Cake:
8 oz. (1 cup) unsalted butter, softened; more for the pan
12 oz. (scant 3 cups) unbleached cake flour
2 1/2 tsp. baking powder
3/4 tsp. table salt
2 oranges
1 1/2 cups granulated sugar
1 tsp. finely grated lemon zest (from 1 lemon)
3 large eggs
1/4 tsp. pure vanilla extract
1/2 cup milk
1/3 cup fresh orange juice

For the Glaze:
1/4 cup fresh orange juice
1/4 cup packed dark brown sugar
1 Tbs. orange marmalade

For the Whipped Cream:
1 cup heavy whipping cream, well chilled
1 Tbs. confectioners’ sugar
1/4 tsp. finely grated orange zest

Make the cake:
Position a rack in the center of the oven and heat to 350 degrees F.  Butter the bottom and sides of a 9-inch springform pan.  In a small bowl, whisk together the flour, baking powder, and salt.
Use a rasp-style grater to remove 1 tbs zest from the oranges.  Juice one of the oranges to yield 1/4 cup juice.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange and lemon zests on medium speed, scraping down the sides of the bowl as needed, until light and creamy, about 2 minutes.  Add the eggs one at a time, beating after each addition just to combine.  Add the vanilla, and beat briefly to combine.
In three additions and alternating with the milk and orange juice, add the dry ingredients, beating on medium speed after each addition and scrapping down the sides of the bowl as needed.  Pour the batter into the prepared pan, tap the pan on the counter a couple of times to remove air bubbles, and smooth the surface with a spatula.
Bake until the cake is just set in the center and golden brown, 40 to 45 minutes. (A toothpick inserted in the center of the cake may have a few crumbs clinging to it.) Check the cake during the last 10 minutes of baking; if it’s browning too much, tent it loosely with aluminum foil.  Let the cake cool in the pan for 10 minutes, then slice a knife around the edge to release the cake, if necessary.  Remove the side of the pan, and using a large cake spatula, transfer the cake from thee pan to a cooling rack.  Let cool.

Glaze the cake:
Poke holes all over the cake with a toothpick in 3/4-inch intervals.
Combine the juice, sugar, and marmalade in a small saucepan over medium heat.  Bring to a simmer, lower the heat to low, and whisk often until syrupy, about 10 minutes.  Brush the glaze onto the cake, letting some drip down the sides.  (The cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.)

Make the whipped cream and serve:
In a stand mixer fitted with the whisk attachment or in a bowl using a hand mixer, whip the cream on medium speed until it starts to thicken, about 2 minutes.  Add the sugar and zest, raise the speed to medium high, and continue to whip until medium soft peaks form, about 2 minutes more.  Serve the cake with the whipped cream.

FOSTER’S MARKET ROASTED SWEET POTATO SALSA

2 medium sweet potatoes, peeled/chopped into 1/2-inch pieces
1/4 cup olive oil
1 tablespoon balsamic or red wine vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tomato, cored and chopped
1 red bell pepper, cored, seeded and chopped into 1/4-inch dice (about 1 cup)
1 to 2 jalapeños, seeded and diced
2 scallions, minced (green and white part)
2 tablespoons fresh chopped cilantro
juice and zest of 1 large lime
Salt and freshly ground pepper to taste

Preheat oven to 400 degrees F.
In a medium bowl, toss the sweet potatoes with the olive oil, vinegar, chili powder and cumin and spread in one layer on a large, rimmed baking pan.
Place in the oven and roast for 30 to 35 minutes, stirring a couple of times, until the potatoes are golden brown and soft.  Remove from the oven and set aside to cool.
In a medium bowl, place the tomato, red pepper, jalapeños, scallions, cilantro and lime juice and zest with the sweet potatoes; toss until combined.
Season with salt and pepper and serve warm with eggs, tostadas, grilled steak or chicken.

Printable Recipe Orange Cake

Printable Recipe Sweet Potato Salsa

Rhubarb season is almost over, but I did find some fresh rhubarb at the market last week.  My history with rhubarb is long.  In my day, children walked to and from school every day; sometimes alone.  I remember my Mother going with me to my kindergarten orientation.  We walked.  She told my to pay attention to where we were going because I would be responsible to get myself to the school building every day.  On the first day of school I made the trek alone and found my way.  I marveled, later, as an adult that my Mom would allow me to do that even though we lived in a small town and the school was not too far away.  But years later, my Mom confessed that she discretely followed me on that first day.  It was a safer world in those days.

One of the things that I loved about these walks was taking in the houses, lawns and gardens as I passed by.  I still remember the cracks in the sidewalks and the neighborhood dogs.  But every Spring, one home in particular held my attention.  It had a huge garden with a rhubarb patch.  The appearance of rhubarb became my harbinger of Spring in our cold Michigan weather.

This Rhubarb Spoon Cake is another recipe from Erin French’s new cookbook {the} Lost Kitchen.  It is a simple cake with great flavor.  The rhubarb is made ahead of time as a sweetened compote.  The batter is light and by the time it is baked, you will almost wish you could spoon it out of the skillet and eat it with dollops of whipped cream.

Why not just do that very thing?  Place the cake in the center of your table and spoon out what you want.  It is that good.

RHUBARB SPOON CAKE ( {the} Lost Kitchen by Erin French )

8 Tablespoons (1 stick) unsalted butter, melted, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
Rhubarb Compote (Recipe follows)
Whipped cream for serving

Preheat the oven to 400 degrees F.  Coat a 10-inch ovenproof skillet, preferably cast iron, with butter and flour, shaiking out any excess flour.

In a medium bowl, combine the flour, baking powder, sugar, and salt.  In a large bowl, whisk together the egg, vanilla, milk, sour cream, and melted butter.  Gently stir the wet ingredients into the dry until just incorporated.

Pour about two-thirds of the compote into the greased skillet and spread evely.  Pour the cake batter over it, spread evenly, then dollop the remaining compote over the top.  Use a butter knife to swirl together the batter and compote.

Bake until a cake tester or knife inserted in the middle of the cake comes out clean, about 25 minutes.  I like to serve this warm, directly from the skillet, with a big spoon and a bowl of whipped cream to dollop on top.

RHUBARB COMPOTE

3 cups chopped rhubarb (1-inch pieces)
2/3 cup sugar
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
2 teaspoons cornstarch

In a medium heavy-bottomed saucepan, combine the rhubarb, sugar, lemon zest, lemon juice, and cornstarch.  Bring to a simmer over medium heat, stirring constantly until the rhubarb becomes tender and sauce-like, about 5 minutes.  (Mine took longer).  Remove from the heat and allow to cool to room temperature.  This will keep in the fridge for up to a week.

Printable Recipe