Sunday, September 29, 2013
"Open by chance or appointment” the sign read at Front Street Pottery. I have visited Belfast for 8 years, and there was never a ‘chance’ opening of the pottery store until today. I ventured inside. One of those hand-made teapots found a new home….
Three Tides Microbrewery and beer garden.
Route 1 bridge in the back, and the pedestrian bridge below.
Newly paved walk and bike way on the ocean front connecting all the beer bars and restaurants.
Downtown Belfast, and yes, it was more pleasant in the shade.
One day, I will buy a house here.
Until then, I’ll visit.
Friday, September 27, 2013
The Indian summer is back --- beautiful sunny, mild weather for the next few days and a weekend on top of it These days I try to stay ahead of any cold with my morning mix of a cup of fresh cider from the farmers market, a few frozen strawberries and bananas, all mixed in the vitamix, a surprisingly good refreshing mix with the right amount of sweet, fresh and tart. My immune cells send me thank you cards.
Sunday, September 22, 2013
The treasure’s at yesterday’s farmers market included a steal/deal on more Italian plums. I was thinking of making another plum cake but decided to stay light and just make a crumble. I found this wonderful recipe with the key ingredient of spiced candied ginger and cinnamon. Instead of a single large baking dish I used individual ramekins and just some rolled oats with sugar as topping. The soul is in the plums anyhow, right? Once it is all bubbly and hot it is ready to serve!
Serves 2-3 (probably just 1)
10 purple Italian or prune plums, cut in half and pitted
1 tablespoons brown sugar
1/2 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
2 heaping tablespoons finely chopped candied ginger (chop by hand!)
3-4 tablespoons rolled oats + 1/2 TB brown sugar + pinch of cinnamon
Vanilla ice cream, optional
1. Place plums in medium bowl, add brown sugar, candied sugar, ground ginger, cinnamon and the flour. Mix well . Heat oven to 375 degrees, with rack in center.
2. Distribute plums in 3 ungreased, oven-safe small ramekins.
3. In a small bowl, combine rolled oats, cinnamon and the sugar. Mix well. Sprinkle over plums.
4. Bake for ca 35min. Cool (slightly) and serve.
Curried hummus (ca 2 cups)
- 2 cups cooked chickpeas, liquid reserved
- 1/2 tsp fleur de sel (or kosher salt), or to taste
- 2 garlic cloves, minced
- 1/4 cup tahini (sesame paste)
- 2 Tbsp reserved chickpea liquid (or water)
- a few drops of Tabasco sauce, to taste
- 1/2 – 1 teaspoon curry powder (start with less)
- 1 TB maple syrup
Saturday, September 21, 2013
Wednesday, September 18, 2013
So I drove home with a bag of rock hard pears, but within a week they’ve turned soft in rapid speed and I try to come up with new recipes. One is definitely a classic: mixed greens,sliced pear, gorgonzola, balsamic vinaigrette and walnuts. Or, cranberries in my case.
I do have a thing for wooden hand-made salad bowls and have 2 already and I realize anymore would be more a collecting (hoarding?) and museum type need. But, they are so, so beautiful. Like these three on etsy. Love!
Sunday, September 15, 2013
Swiss Plum Tart (“Zwetschgenwaehe”)
Regular 9 inch size tart pan, or a smaller and 2 mini ones.
- homemade or store-bought short pastry or puff pastry (I used a frozen store-bought pie dough)
- 1 pound Italian plums (or apricots, apples, or cherries), pitted and cut in quarters
- 3-4 tablespoon of ground hazelnuts or almonds
- 2 eggs
- 100 ml milk
- 100 ml whipping cream
- 2 teapsoons of flour
- 1-3 tablespoons of sugar
- 1 teaspoon vanilla extract
Preheat oven to 425F degrees (220C).
Layer a pie tin with thin short pastry or puff pastry, sprinkle the base slightly with ground hazelnuts or almonds. baked in the oven for 7 min to give the crust some stability.
Mix the prepared plums with 1 TB sugar. Once the pie crust is prebaked, remove it from the oven, and arrange the plum slices in a round pattern. Add 1 TB sugar sprinkled over the fruit and bake in the oven on the lower part for 10 minutes
Meanwhile mix eggs with the milk, whipping cream and flour, add 2 more tablespoons of sugar. Season with vanilla extract. Pour the custard mix over the fruitcake and bake for another 20 minutes. Let it set for 10 min before serving taking it out of the pan. Serve with some whipped cream.
Italian plums, pie dough with hazelnuts, and sugared plums.
Arranged plums in pre-baked crust. Custard added to prebaked fruit.
Setting for 10 minutes.