“There can be no rebirth without a dark night of the soul, a total annihilation of all that you believed in and thought that you were.” Hazart Inayat Khan

2021 is finally here. I have been away from this space for far too long with no real excuse other than not making it a priority. I plan on returning monthly in 2021. I hope this year brings you good health, hope, and peace. More writing and recipes to come. Stay healthy and safe!

Blueberry Blackberry Spoon Cake

Recipe adapted just slightly from The Baking Bible by Rose Levy Beranbaum

Serves 6

Ingredients for Blueberry Blackberry Filling:

2 teaspoons of lemon zest

Juice of 1 lemon

½ cup superfine sugar

1 tablespoon of flour

A pinch of Kosher salt

2 cups fresh blueberries

2 + ½ cups of fresh blackberries

Ingredients for cake batter topping:

2 large egg yolks, at room temperature

1/3 cup of sour cream

¾ teaspoon of vanilla extract

1 cup of unbleached all-purpose flour

½ cup superfine sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

6 tablespoons of unsalted butter, at room temperature

Directions:

Preheat your oven to 375F.  Place a sheet pan covered in foil on the bottom oven rack to catch any spills.

Using a 9-inch-deep dish pie plate mix together the lemon zest, lemon juice, sugar, flour, and salt.  Add the blueberries and blackberries. Stir gently to coat them.          Set aside.

Next, whisk together the egg yolks, 1 tablespoon of sour cream, and vanilla in a medium bowl until just combined.

Using a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt on low speed for about 30 seconds.  Add the butter and sour cream.  Mix on low speed until the dry ingredients are just wet.  Increase the speed to medium and beat for about 90 seconds. Scrape down the sides and bottom of the bowl.  Add the egg mixture in two parts beating on medium-low speed for about 30 seconds after each addition.  Scrape down the sides and bottom of the bowl.  Pour the batter of the berry mix leaving a 1-inch border.  Bake until a cake tester inserted into the center of just the cake topping comes out clean, about 30 to 40 minutes.  If the cake browns too quickly, cover loosely with foil.  Be sure to coat the foil with non-stick spray prior to using.  Remove from the oven and allow to cool on a wire rack until it reaches room temperature.  Serve with a scoop of vanilla ice cream if desired.  Store any leftovers in an air-tight container for 2 days.  Enjoy!

5 Recipes to Try for 2021

Some pasta.

S’more brownies.

Samoas- enough said.

Make ahead breakfast sandwiches– yes please.

Seared scallops because it feels like a restaurant meal and I miss restaurants.