Off to New Zealand

Dear Friends,

I am off to New Zealand today (my husband is half Kiwi!), so I will be out of touch for a few weeks. I won't have access to my email, but please continue to email me, and I will respond as soon as I'm back.

Also, I hope to post from New Zealand if I can--I am sure to encounter some spectacular foods, recipes, and views!

Happy Cooking,
Cecily

Happy Valentine's Day!

Flaming Cherry-Butternut Squash Soup

Valentine's Day--the perfect night for a romantic dinner with that special someone. I'm making him an intimate dinner at home, and then he's taking me out to a secret dessert destination. What better way to start dinner off than a flaming cherry butternut squash soup. Just think... now I don't have to buy him a drugstore card that says how my heart burns for him!

Snowy Belgian Waffles

Dear Me,

It is blizzarding in Boston today! I knew it was coming, but we haven't had a proper storm yet, and yes, I must admit I'm a New England girl who was hoping for at least one of these this winter! As soon as we woke up, my husband and I ran to the windows to see how the storm was developing. We saw the most beautiful winter wonderland. Hooray for New England! After reveling in the storm for a few minutes, our thoughts turned to breakfast. My husband's favorite weekend breakfast is Belgian waffles. Belgian waffles on a snowy morning... Perfect! Usually I make the batter for waffles with yeast and let it rise overnight. No time for that this morning, so here is my recipe for quick and easy Belgian waffles--no advance notice needed. Stomachs happy, my husband and I now have the rest of the day to enjoy the blizzard.

Happy Winter and Happy Cooking!

Yours,
Cecily

Snowy Belgian Waffles

2 cups flour
2 teaspoons baking powder
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 cups skim milk
3 egg yolks
4 egg whites (you use a total of 3 1/2 eggs)
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons cinnamon

1) Preheat waffle iron.
2) In a large bowl, mix all ingredients except the egg whites into a batter.
3) In a separate bowl, beat the egg whites until they stand in medium-stiff peaks.
4) Fold the egg whites into the batter, but be very careful not to overmix (otherwise you will have leaden waffles!)
5) Spray the hot waffle iron with oil or Pam.
6) Pour just enough batter onto the iron to coat it fully.
7) Close the cover of the iron and keep it closed until it beeps to tell you it is done.
8) Now sprinkle some dried cranberries, butter (if desired), and maple syrup. Enjoy!

Amazing (and Easy!) Cherry-Almond Upside-Down Cake

Dear Cecily,

When someone has a birthday or a special occasion at work we all bring baking from home. The trouble is that I have little experience in the baking department and I have little time to spend in the kitchen. Do you have any suggestions for a straightforward and yummy treat that will amaze my work colleagues?

Susan in New Zealand

Dear Susan,

On your mark, get set, and amaze! This delicious cherry-almond upside-down cake is easy to whip up, and doesn't even use a cake pan. All you need are a few bowls, a skillet, and an electric mixer. The recipe may look long, but I wrote in great detail, so your baking could be quick and straightforward. Here's a secret: when your work friends are impressed by your cake, don't let them know how easy it is (unless they ask, of course).

Happy Baking and Happy Cooking,
Cecily

Cherry-Almond Upside-Down Cake

Top of Cake:
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
2 cups (20 oz.) strained cherries from a can (any kind of cherry you prefer) and reserve 1/3 cup of the liquid for later
1/4 pound slivered or chopped almonds
1 teaspoon cinnamon
pinch of cardamom (optional)

Batter for Cake:
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
pinch of cardamom (optional)
1/2 cup (1 stick) unsalted butter, slightly softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup milk
1/3 cup juice from cherries

1) Preheat oven to 350 degrees.
2) To make the scrumptious top of the cake:
a) Melt the butter in a 10-inch heavy skillet on your stove on low heat.
b) Swirl it around to coat the bottom and side of pan and sprinkle the sugar, cinnamon, and cardamom (if using) on top.
c) Continue to swirl for about 1 minute until the sugar begins to dissolve.
d) Spoon the cherries and almonds evenly over the mixture and turn stove off.
3) In a small bowl, mix the flour, baking soda, baking powder, salt, cinnamon, cardamom and set aside.
4) Put the butter and sugar in a large bowl and whip (with a standing mixer or handheld beater) for about 5 minutes until mixture is pale and as fluffy as clouds. (This is where the air in the cake comes from).
5) Add eggs (one at a time) and vanilla and beat well.
6) Add half of the flour mixture and gently incorporate, using a spoon or electric mixer on very low speed.
7) Add the milk and reserved cherry juice and mix gently.
8) Add the remaining flour and gently mix. The ingredients should be barely incorporated and not overmixed.
9) To bake this delicious cake:
a) Put your skillet back over medium heat until it just begins to bubble.
b) Spoon cake batter over the top and gently smooth it out with a spatula.
c) Put it right into your oven and bake for 30 to 35 minutes until the top is dark-golden brown and a tester comes out clean.
10) Let your cake cool in the skillet for about 20 minutes, then put a cake plate over the top, turn over the skillet (with the plate still on it!) and voila: your upside-down cake is ready to amaze your colleagues the next day!

Dress Up that Cake

Dear Cecily,

I love to bake, especially cakes. I often put fruit or interesting frosting colors on top of my cakes, but all my friends and family have seen my old standbys for decorations. My best friend's birthday is coming up and I want to make a cake that looks totally new to her. What can I put on top (without too much extra effort)?

Thanks,
Margot in Boston


Dear Margot,

I grew up in a family where, European style, marzipan was a sweet reserved especially for Christmas. But now I believe that marzipan (a rich almond treat, perfect for cake decoration and for eating) can and should be eaten at any celebration! You can mold it into any shape you like, and you can turn it any color you like with just a few drops of food coloring. It's like Play-Doh for adults, but oh, so much more delicious! Even if your cake tasters don't like the strong flavor of marzipan, they'll adore the stunning look of the cake. Showing off your delicious cake is really the point of the decorations anyway. Eating the decoration is, well, icing on the cake!

Happy Molding and Happy Cooking,
Cecily

Marzipan Red Roses

1) Get a tube of almond paste or marzipan from the groccery store. Almost any supermarket carries these in the baking aisle.
2) Open the tube and put the marzipan in a bowl.
3) Add a few drops of red food coloring, more for a brighter red.
4) With clean hands, work the coloring into the marzipan (I told you it was like Play-Doh for adults!) It will look like the mound of red in the picture above.
5) Next break off a small bit of the marzipan and form it into an upside-down pear shape (see picture above). If your hands get sticky, keep a damp paper towel next to you and rub your fingers into it. When they are slightly damp, your fingers will not stick to the marzipan.
6) When you have about 12 petals, build your rose by placing one petal around another in a circle until you have used all the petals. The small end of the "pear- shaped" petal faces downward.
7) Pinch off the bottom of the rose so that it sits flat and repeat, for as many roses as you would like.

Butternut Bowls

Dear Cecily,

During the winter I always seem to have an extra butternut squash lying around my kitchen. They're healthy and inexpensive this season, but my husband is a bit bored with the same old microwave-then-serve way of eating it. I have to say I'm a little bored with it too! I'd love a new way to prepare it. Any suggestions?

Thanks in advance,
Katherine in CT


Dear Katherine,

T'is the season of the butternut squash as anyone in New England knows, but I agree, finding new and exciting things to do with that round, green vegetable can be challenging. No more. Here is a way to use the butternut squash in a totally new, and extremely versatile way. Here is how easy it is:

Step 1: Cut butternut squash in half and cook it, cut side down in a little water in the microwave.
Step 2: Prepare whatever dish you would normally serve over rice or pasta. It can be chicken, beef, fish, vegetarian or anything else you like!
Step 3: Put the butternut squash on your plate, cut side up, just like a bowl. Spoon your main dish into this bowl.

All that is left to do is to serve and watch your husband's eyes light up. I recently served this butternut bowl with spicy Mediterranean shrimp and my husband (also a good New Englander) was ecstatic.

Happy Cooking,
Cecily

Never Forget Again

Dear Cecily,

I get so busy talking with my guests that I forget what needs doing in the kitchen. My worst -- and perennial -- mistake is to leave something warming in the oven, and finish serving the meal, right through to dessert and coffee, without remembering the risotto staying warm in the oven. How to remember?

Thank you,
Muriel in Ponte Vedra


Dear Muriel,

With all there is to do--passing the hors d'oeuvres, preparing that special cocktail, warming soup, watching the chicken, refilling wine glasses, talking to guests--how's a girl to remember the lovely risotto waiting in the oven? You certainly don't want to write on your palm, and a printout of the evening's schedule is out of the question--somebody might see that that at 8:12 p.m. the chicken will be burnt! Here's the solution: take pride in your evening and prominently display an elegant menu, framed and placed next to a few flowers. Your guests will love to look at what's to come, and who's to know if you steal a few glances yourself, just to remind yourself about the risotto!

Happy Entertaining and Happy Cooking,
Cecily