Going Retro for Dessert

Something I used to absolutely love as a child was Chocolate Pudding Cake. I never had anything but chocolate pudding cake, though later on, as a young wife with just a small handful of cookbooks, I went experimenting. My Better Homes and Gardens Pies and Cakes cookbook came with not just one, but FOUR different Pudding Cakes. 

Fudge Pudding Cake

Aside from the Chocolate recipe, there was a Lemon Pudding Cake that was just delish. That said, I have been dubiously blessed with two husbands that do not care for lemon flavored things. Highly frustrating to me, as I love lemon flavored things, as long as it is made with real lemon or lime and not "candy flavored." I never tried the Peach Pudding Cake, but aside from the chocolate and lemon versions, I did try the Date pudding cake, which had to have been good, I am sure, but somehow didn't leave an impression.

Left with two Pudding Cakes that have remained my favorites over the years, I was sure they had been shared here in past, but I guess I realized that the recipes have been straight from the old cookbook, copyright 1966. That's right: 54 years ago. Apparently, the book is still in demand, probably by other baby boomers like me, who grew up eating these recipes. It is available in many places. And in many price ranges.

I am going to place these two favorite recipes here, with the caveat that they are not my own recipes. They are from this cookbook, though I am updating some of the ingredient names and wording. And there are slews of other great recipes in the book as well, so if anyone wants some really great time tested recipes, you will know what to look for. The photos here are my own!

Fudge Pudding Cake

Fudge Pudding Cake

Makes one 8 x 8-inch pan

1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon baking soda
½ teaspoon salt
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
¾ cup buttermilk
½ teaspoon vanilla
¾ cup coarsely chopped walnuts
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¾ cup brown sugar
1½ cups boiling water
2 (1-ounce) squares unsweetened chocolate

Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish and set aside.

Whisk together the first four ingredients in a mixing bowl. Melt the first 1-ounce square of unsweetened chocolate with the butter, then stir in the buttermilk and vanilla and pour into the dry ingredients; stir until blended. Mix in the walnuts and pour into the prepared baking dish.

Sprinkle the brown sugar evenly over the top of the batter. Combine the boiling water and the 2 squares of unsweetened chocolate and stir until the chocolate is melted. Pour this liquid over top of the brown sugar. Bake the pudding cake for 40 to 45 minutes. Do not over bake; despite the pudding part, the cake can get too dry. It is difficult to test, as the pudding part makes any tester inserted come out wet. 

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Lemon Pudding Cake

While this is a "lemon" pudding cake, it can as easily be made with limes.

Makes one 8 x 8-inch pan

Lemon Pudding Cake
with Blueberries and Whipped Cream

¾ cup granulated sugar
pinch of salt
3 tablespoons butter, melted
¼ cup all-purpose flour
1 teaspoon grated lemon zest
¼ cup lemon juice
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1½ cups milk
3 well-beaten egg yolks
3 stiffly beaten egg whites

Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish and set aside. 

In a mixing bowl combine the sugar, salt and butter. Stir in the flour, then the lemon peel and juice. Whisk together the milk and egg yolks and add to the lemon mixture, stirring well to combine. Fold in the egg whites until no white remains. Pour this mixture into the prepared baking dish.

Bake for about 40 minutes, or until the top is lightly browned. Serve warm or chilled. (Fresh blueberries make a wonderful accompaniment.)

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Dessert Loaves Old and New

Dessert loaves - heavier than a cake, though often sweet enough to be one - are always a nice treat. They can have a glaze or be iced, though they do not need it. They are nice sliced and served with some fruit alongside. They can even be used as a sort of shortcake (think strawberry shortcake), depending on the fruit/vegetable involved. From apples to zucchini, there are all kinds. I am setting three more out here for your perusal.

One of these is an older recipe. Date Loaf, from my mother-in-law's cookbook. Her cookbook wasn't used as a cookbook for the recipes it came with, but instead was used for all of her recipes scribbled in any margin, inside covers, and any open spot. Other recipes, clipped from newspapers or magazines, were stapled in. But nowhere could I see that an actual recipe from the book itself was used, altered or notated in any way. Her Date Loaf, or Date Nut Loaf (just add nuts!) was one of these, noted in a margin somewhere. 

Date Loaf

Makes two 4 x 8 or 5 x 9-inch loaves

Date Loaf

1¼ cups chopped, pitted dates
1½ cups water
1 tablespoon butter
1 teaspoon vanilla
1 egg
1½ cups sugar
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

In medium saucepan, place dates, water and butter and bring to a boil. Allow to simmer for about 5 minutes, until dates are softened. Remove from heat; stir in vanilla, set aside to cool.

Preheat oven to 350 degrees. Once date mixture has cooled, add in the egg and sugar and stir well to combine. In a mixing bowl, sift or whisk together dry ingredients and then stir into the date mixture until well combined. Do not over beat. Pour into 2 greased and floured loaf pans and bake for approximately 1 hour, or until a toothpick inserted in center comes out clean.

Allow to rest in pans for about 7 - 10 minutes before turning out on racks to cool completely.


NOTE: To add nuts, fold in 1 cup of nuts after combining wet and dry ingredients together. 

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The Apple Butter Quick Bread came about as I had made Apple Butter, and then wondered if there was another way to use it. I came up with this recipe and it was truly wonderful. If you end up with a glut of apple butter, here is one way to put some to very good use.

Apple Butter Quick Bread

Makes 1 loaf (about 5 x 9-inches)

Apple Butter Quick Bread

4 tablespoons unsalted butter, melted
1 cup apple butter
2 eggs
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon cloves
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins, optional
1 cup broken walnuts or pecans, optional

Preheat oven to 350 degrees. Line a loaf pan with 2 pieces of parchment paper, crossing them so the paper comes up the sides. Spray the parchment with cooking spray; set aside.

In a mixing bowl pour in the melted butter and apple butter, stirring to combine. Whisk in the eggs, one at a time, until well incorporated.

In a separate bowl whisk together the brown sugar and spices. Whisk this mixture into the apple butter mixture. In the same bowl (now empty) from the brown sugar, whisk together the flour, baking soda, baking powder and salt. Stir into the apple butter mixture until almost completely incorporated. Add the raisins and nuts if using and finish mixing in the flour mixture. Pour the batter into the prepared loaf pan and bake for 55 - 65 minutes, or until a tester inserted in the center comes out clean. Allow to cool 10 minutes, then turn out onto a rack to finish cooling.

NOTES: Due to recent difficulties with getting my dessert loaves to come out of the loaf pans whole (as with the Lavender Nut Tea Bread, or the Zucchini Tea Bread, both below), I am now using parchment lined pans. This loaf came out cleanly and perfectly. 
 

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This last quick dessert loaf is sweet - sweeter than normal. It is a riff on my Apple Fritter Loaf, but done with peaches. I tried this first with my Spiced Pickled Peaches, but forgot to add the eggs to the recipe. 😒  While it tasted great, it sunk in the center and was anything but pretty as a picture. So, I made it once more, this time using peaches in heavy syrup from a can, being more readily accessible to most people.

Just Peachy Loaf

Just Peachy Loaf

Makes one 4 x 8 or 5 x 9-inch loaf

CAKE:
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon allspice
½ cup unsalted butter, room temperature
¾ cup sugar
2 large eggs
1 cup sour cream
1½ teaspoons vanilla extract
½ cup pecans, chopped
1½ cups peaches in heavy syrup, drained, chopped

SUGAR TOPPING:
¼ cup brown sugar
½ teaspoon cinnamon
½ teaspoon allspice

GLAZE:
½ cup confectioner's sugar
½ teaspoon vanilla
water, to make glaze consistency

Preheat oven to 350 degrees. Grease and flour a loaf pan, or line it with parchment and spray the parchment. Set aside. In a small bowl, combine the Sugar Topping ingredients and set aside.

Make the Cake: In a bowl, whisk together the first 6 ingredients and set aside. In a mixing bowl, cream together the butter and ¾ cup sugar until light and fluffy. Add in the eggs, one at a time, beating until thoroughly combined before adding the next. Stir together the sour cream and vanilla, then fold in, alternating with the reserved dry ingredients. Once completely combined, pour half the mixture into the prepared loaf pan. Top with half the peaches and nuts, then sprinkle on half the Sugar Topping. Carefully place the remainder of the batter over top, then repeat the topping with remaining nuts and peaches, then the Sugar Topping. Using a knife, run a figure -8 pattern through the loaf, but do not over mix.

While loaf is baking, make the glaze. Combine the confectioner's sugar and vanilla, then drizzle in milk or water to make a medium pouring consistency.

Bake the loaf for 50 to 60 minutes, or until the loaf tests clean when inserting a toothpick down the center. Set the pan to cool on a rack. Pour over top half of the Glaze. Set the loaf aside to cool in the pan for 10 minutes, then remove from the pan and continue to cool on the rack. Once cooled, drizzle on the remaining Glaze and allow to dry.

NOTES: If perchance you have in your kitchen some peach flavoring and / or caramel flavorings, these can be substituted for the vanilla, or use each of the three in equal amounts.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Test Out Some Pies for the Holidays

It is best if a trial run is essayed before presenting these pies to guests, but they have all been made repeatedly at my house, so I know for a fact they are all wonderful. And, trial runs mean you get to have the pies all to yourself for a bit. 😁

I have been making these pies for a very long time, and they are some of my most favorite. One of them is an apple tart, but it still falls in that "pie" category. One uses mincemeat. I do love mincemeat, as does my husband. However, its spices can be a bit overpowering. We would keep servings small, even though loving it. I solved that problem by topping it with a layer of cheesecake, making this the very best of both worlds. And another is a custard type pie, with just enough body. It's fairly foolproof. And it is SO amazingly good! Drool!

Frangipane Apple Tart

The tart is just delightful, and careful placing of the apples makes it just as pretty as a picture. It has its own lovely tart shell, an easy recipe, and is filled first with frangipane, an almond creamy mixture. The apples are placed on top of the frangipane and it is baked. Once baked, brushing the top with a glaze makes it glossy and inviting.

If you prefer to be able to remove the tart from its pan, you will need a 9-inch tart pan with removable bottom. If it is made in a pretty tart pan, it need not be removed from the pan.

Frangipane Apple Tart

Makes one 9-inch tart

Frangipane Apple Tart

TART PASTRY:
1½ cups all-purpose flour
½ teaspoon salt
¼ cup unsalted butter, room temperature
¼ cup shortening or lard
3½ - 4 tablespoons milk or water

FRANGIPANE FILLING:
⅔ cup blanched, peeled whole almonds, OR (¾ cup finely ground almond meal)
⅔ cup granulated sugar
2 tablespoons butter, melted
1 egg plus 1 egg yolk
½ teaspoons almond extract
1 or 2 tablespoons Amaretto liqueur or Apricot Brandy, optional
APPLES:
4 - 5 medium cooking apples
2 cups water
juice of 1 lemon
¼ cup sugar
4 tablespoons melted butter
cinnamon, for sprinkling
GLAZE:
½ cup apricot preserves
2 tablespoons water
2 tablespoons Amaretto liqueur or Apricot Brandy, optional

To make pastry: Place the flour and salt into a large bowl. Cut in the butter and shortening or lard as for pie, until you have coarse crumbs. Add the milk, tossing with a fork until the crumbs begin to hold together. Gather the dough together into a ball and wrap in plastic. Chill the dough for 1 hour. When ready to use, roll the dough to about ⅛-inch thickness and fit into a 9-inch tart pan, easing into the fluted indentations without stretching. With a small knife, trim off the edges evenly with the top of the pan. Set in the refrigerator while preparing the filling.

To make Frangipane filling: If using blanched, peeled whole almonds, place them in the food processor and process until fine. Add the sugar along with the egg and yolk, melted butter, almond extract and Amaretto liqueur, if using. Process until well combined. If using almond meal, all the ingredients can be all combined in a bowl and whisked together. Pour filling into the crust, spreading evenly to edges. Set aside. Preheat oven to 400 degrees.

Prepare Apples: Place water and lemon juice into a bowl. Pare and core the apples. It is best to slice them in wedges from top to bottom of the apples, getting about 6 to 7 slices per quarter apple. Set the slices into the lemon water while preparing the rest of the apples. When ready, drain and blot dry the apple slices. Begin setting the slices into the frangipane filling, placing them so the wider end of each slice is toward the edge. Set them closely and nearly upright. Circle them all around the edge, then fill in the center as possible. Brush the apples generously with the melted butter. Sprinkle them with the sugar and sprinkle on cinnamon as desired. Bake the tart for about 45 minutes, until the apples are nicely tender.
While the tart is baking, prepare the glaze: In a small saucepan, melt together the apricot preserves and the water. Once melted, pass the mixture through a strainer, pressing with the back of a spoon to get as much of the fruit through as possible. Add the Amaretto liqueur if using and stir to combine.
Once tart is baked, while still hot, use a pastry brush to apply the glaze evenly over all the apples, being careful not to dislodge them. Allow to cool to room temperature before slicing. 

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The next pie I am showcasing here is the Cheesecake Mincemeat Pie. This one just screams holidays, and if you have any love at all for mincemeat, you must absolutely give this one a try. The creamy, mild cheesecake is the perfect foil for the extreme spiciness of the mincemeat.

Cheesecake Mincemeat Pie

In another of those happy accidents, while originally the sour cream was to make another layer over top of the cheesecake, I was so frantically busy trying to get various pies made one Thanksgiving, that I didn't read the recipe properly and just mixed the sour cream and extra sugar in with the rest of the cheesecake ingredients. It came out perfectly. And voila! One less step to fuss with when time is at a premium.

Cheesecake Mincemeat Pie

Makes one 10-inch pie

Cheesecake Mincemeat Pie

1 (10-inch) single-crust pie shell

MINCEMEAT FILLING:
2 cups prepared mincemeat
1 tablespoon cornstarch
½ cup walnuts or pecans, chopped
1 - 2 tablespoons liqueur, optional: orange liqueur or brandy are good choices
 
CHEESECAKE TOPPING:
12 ounces cream cheese, softened
½ cup sugar
1 cup sour cream
2 eggs
1 tablespoon cornstarch
½ teaspoon vanilla

Preheat oven to 450 degrees. When making the pie crust, make sure the edges are crimped well up on top of the rim of the pie pan. The filling is very generous. Line the shell with foil, gently fitting without disturbing the shell. Fill with pie weights, or dried beans or rice. Blind bake for 10 to 12 minutes. Remove from oven. Remove the foil and pie weights. Lower oven temperature to 375 degrees.
Combine the prepared mincemeat with one tablespoon cornstarch, the walnuts  and liqueur, if using. Spread this mixture evenly in the partially baked pastry. 

In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Add the sour cream, and then the eggs and beat until combined. Add in one tablespoon cornstarch and vanilla, until smooth. Pour this mixture over the mincemeat; spread evenly. Bake for 25 to 30 minutes or until nearly set. Cool slightly, then chill for at least 6 hours before cutting. 

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The third pie I want to share here is one I have made since my earliest days of baking. It is simplicity itself. It is made with things most often already in the pantry and fridge. It is so delicious that it is hard to credit, with such simple ingredients. What more could one ask of a pie?

Chess Pie

This one is called Chess Pie, though I have no idea where that title may have originated. I found it originally in a little Better Homes and Gardens Pies and Cakes book, © 1966. I have tried altering a few things over the years, though the most notable is the use of lime juice instead of lemon. Sometimes I enhance the lime flavor with 1 or 2 drops of Boyajian Lime Oil, but only occasionally. It makes a thin crust-like top and a thicker lower layer, with the creamiest of custards in the middle. This is a must-try.

Chess Pie

Makes one 9-inch pie

Chess Pie

1 stick (½ cup) unsalted butter
2 cups sugar
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
5 eggs, well beaten
1 cup milk
1 teaspoon vanilla
2 tablespoons lime juice
1 unbaked 9-inch pie shell, edges crimped high - filling is generous

Preheat oven to 350 degrees. Cream sugar and butter together with an electric mixer (hand or stand mixer is fine). Add in the flour and cornmeal. Add eggs one at a time, beating well after each addition, then the milk, vanilla & lime juice and beat well.

Pour the filling into the unbaked pastry shell. Very carefully set into the oven on a middle or lower middle rack. Bake for 55 - 60 minutes, or until a knife inserted between center and edge comes out clean. It should still jiggle slightly in the center.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Hurray for Apple Dumplings

In my family, while growing up, when Mom made Apple Dumplings they were our supper, not a dessert. I guess Mom and Dad felt the sheer volume of calories and such were worthy of consideration as a "meal." For me, that was never enough. I have mentioned my sweet tooth in past, but it is still going as strongly today as I am approaching age 70 as it did at age 10. Mom made enough that we all had one. Possibly, Dad was allowed two, though I am not certain. But I always wished there were more, because they were one of my favorite of many favorite desserts.

These days, I know how much time it takes to prepare them, and just how far they (don't) go. I can certainly sympathize with Mom's efforts to feed a big family. But, I don't think there has ever been a time when I didn't wish for more than there were. These days, if I don't keep a close eye out, my husband will just polish off the whole of the remaining dumplings in the pan. Horrors! Because that means I won't get another one!

Apple Dumplings

Okay, I might be exaggerating. A little. Well, a teensy bit, maybe. But I just love Apple Dumplings. 

Rice Pudding

Coconut Milk and Saffron Rice Pudding

There are other things Mom made for us, that still, to this day, I crave and make. I recall Mom making rice pudding from leftover "Minute Rice." She used tapioca for the thickening. I love rice, and I love rice pudding. I do not use "Minute Rice," but when I have leftover rice (usually made with saffron in it) I make rice pudding. For myself only, as my husband is not at all fond of plain rice, and something about rice pudding (despite the fact that he has a sweet tooth nearly as big as mine) is a no-no for him. So, I do not have to share, when I make rice pudding. I do, however, have to make sure there is something else that he will eat, for dessert. 

To make my version of her rice pudding, Combine about 2½ to 3 cups of milk (or substitute a can of coconut milk, adding enough water to make the amount of liquid needed) in a medium saucepan with 3 tablespoons of minute tapioca and ½ cup of sugar. Let stand for a few minutes, then stir and combine with 2½ cups of leftover rice. Bring the mixture to boil, stirring and once boiling, reduce to simmer and cook for about 5 minutes, stirring constantly. Remove from heat and cool. Optional is adding in raisins, or cinnamon, or cinnamon stick while cooking. Add in vanilla, if desired, once off heat.

Potato Pancakes

Potato Pancakes

Mom also made what she called "Potato Pancakes," when she had leftover mashed potatoes. They were more like a freshly hand-patted corn tortilla in texture and style. Certainly they bore no resemblance to what is termed "Potato Pancakes" in restaurants. These were made and to me, were a most particularly special treat for lunchtime next day. As we grew older, my sisters and I would beg Mom to make lots of extra mashed potatoes, so we could have Potato Pancakes for lunch next day. And preferably, more than just a couple! She served these to us first just sprinkled with salt. Then as "dessert" a second with jam spread in the center and rolled up. Yum!

But Apple Dumplings? Oh me, oh my!

Apple Dumplings

Apple Dumplings

Makes 6 Dumplings

SYRUP:
1½ cups water
1½ cups granulated sugar
1 - 2 teaspoons ground cinnamon
½ teaspoon ground nutmeg (freshly grated is best)
2 tablespoons unsalted butter

DUMPLINGS:
pie dough recipe for double crust pie
6 medium sized baking apples, pared, cored
¼ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 tablespoon unsalted butter, cut in 6 pieces 

For the syrup: In a medium saucepan, combine the water, sugar, cinnamon and nutmeg and bring to a boil, ensuring the sugar is dissolved completely. Add the butter and set aside.

For the dumplings: Preheat oven to 350 degrees. Roll out the pie pastry as for pie, keeping it in a relatively rectangular shape. Cut the pastry into six (7 to 8-inch) squares. Set one apple onto each square. 
 
In a small bowl, combine the ¼ cup granulated sugar, teaspoon of cinnamon and ½ teaspoon nutmeg, tossing well to evenly distribute the spices. Using a small spoon, place about 2 to 3 teaspoons of the cinnamon/sugar/nutmeg mixture into each core of the apples. Place one small pat of butter on top of the sugar mixture in each core. Have a small bowl of water at hand. Bring one corner of the pastry to the top of the apple (I usually start with a corner that may not be quite perfect). Dampen the top, then bring up the next corner of the dough and press into place. Repeat with the last two corners of the dough. Repeat this for the remaining 5 apples. If desired, cut little leaves out of the dough scraps and dampen the backs to adhere and decorate the tops of each dumpling. Set the dumplings, preferably not touching, into a 13 x 9 x 2-inch baking dish. Pour the syrup over all. 

Bake the dumplings for approximately 45 minutes, or until the apples are tender and the pastry is golden. Serve the dumplings warm or cold, plain, with milk or cream, or with vanilla ice cream.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Different Kind of Potato Salad

It seems I have barely gotten around to trying anything new on the recipe front. So much stress has been present in other areas of my life, that sometimes it is all I can do to make some old tried and true recipes and have done with it. Not that there is anything wrong with the old tried and true, but it makes for scant blog posts.

Lamb Curry - Indian Rice & Cabbage - Rhubarb Pecan Coffeecake

Last week on Monday our friend Rich arrived with two fishing buddies, both of whom have visited in past. They are fun to be around, so that part is good, and they love to eat, so that is also good, for someone who loves to cook to please people. The guys went out at 7 in the morning and returned around 4:30 PM for the first three days. They did catch some fish, and ceviche was planned, in that eventuality. Meanwhile, I had my hands full with cooking dinners to feed three guys and me. Plus desserts. The first night I had made a lamb curry recipe; Curried Lamb with Peas. With the curry, I made Indian Cabbage and Rice, using brown rice to add a little fiber with the cabbage. I had some Naan breads in the freezer and pulled them out and everything went, with the guys practically licking the serving bowls. I had bought rhubarb at the Farmers' Market, so I made Rhubarb Pecan Coffeecake for dessert, and there was very little of that 9 x 13-inch pan of cake left! I had substituted all but ½ cup of whole grain Kamut Khorasan flour for the amount called for in the recipe, and no one noticed, so I got a little extra fiber and whole grain goodness in there without difficulty. 

Gumbo - Chocolate Beet Cake - Cream Cheese Icing

On Tuesday morning, I had absolutely nothing at all planned for dinner, and was starting to panic, trying to think of what I could make. I ended up making Chicken & Andouille Gumbo, with white rice on the side. I would  have preferred to make whole brown rice, but didn't have enough and didn't want to take the time out to run to the store. That recipe makes a very large pot, so even with everyone serving themselves second helpings, we had Gumbo leftover. That night I made my Chocolate Beet Cake, revised for dessert, frosting it with Cream Cheese Frosting. I used Kamut Khorasan flour in the Chocolate Beet Cake, revised recipe also, and it was delicious that way. The guys made a very serious dent in that cake too, though there was enough for the next night's dessert.

Lamb Burgers with Greek Olive Tapenade

Day Three I made Lamb Burgers, served with my usual Greek Olive Tapenade. The big difference in the burger recipe is that ever since making them in mini size for last year's wine tasting event, I had grated the feta and added it to the burger mixture before grilling. This worked so well that this is how I do it now, and it is so much better and easier. 
 

Sweet Potato Black Bean Salad

For a side dish to go with the Lamb Burgers, I did actually create a new salad side dish. Not a salad in the sense of "greens" but I used roasted sweet potatoes as a base and added in things as I thought of them. I wanted to use some leftover grilled corn kernels, and black beans, since they make a great contrast. I wanted to use a vinaigrette and no mayo. Into the vinaigrette I added some odd mixtures, but it all came out tasting wonderful. For crunch, I went for celery, red bell pepper and scallions. It came out colorful and absolutely delicious, and the guys polished all that off too. And it all happened so fast I totally forget to take any photos! That was no hardship though, so I made another batch that my husband and I have been enjoying for these past couple of days on our own. 

Sweet Potato Black Bean Salad

Sweet Potato Black Bean Salad

Serves 6 

1½ pounds sweet potatoes
1 - 2 tablespoons olive oil
½ teaspoon salt

VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon Dijon mustard
1 - 2 cloves garlic, minced finely
1 teaspoon Curry powder or Garam Masala
½ teaspoon salt
dash pepper
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1 cup roasted/grilled fresh corn kernels
¾ cup red bell pepper, small chunks
1 (15-ounce) can black beans, well rinsed and drained
½ cup chopped scallions
2 stalks celery, thinly sliced
½ cup chopped cilantro (or parsley, if preferred)

Preheat oven to 400 degrees. Peel the sweet potatoes and cut into about 1-inch cubes. Toss the cubed sweet potato with the olive oil and salt, then spread in a single layer on a rimmed baking sheet and bake for 20 to 30 minutes, or until tender. Set aside to cool slightly before combining.

Place all the vinaigrette ingredients into a medium mixing bowl (one that will hold all the salad, ultimately) and whisk until combined.  Add in the slightly cooled sweet potatoes, and all the remaining ingredients and toss well. Garnish with cilantro leaves.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.