Apricot and Cherry Crumble

Apricot and Cherry Crumble

“All men are created equal. Now matter how hard they try, they can never erase those words. That is what America is about.” - Harvey Milk

How far we've come.

Last week, when the Supreme Court announced it's decision to strike down DOMA and to allow same-sex marriages to resume in California, I sat at my computer, stunned.   I wasn't exactly speechless.  In fact, I screamed so loud I'm pretty sure our neighbors heard me. I hadn't expected to be so emotional, but it hit me hard.  As much as we've tried to tell ourselves that our marriage (which took place four years ago on June 20th)... our love... our life... was no different than anyone else's, DOMA was always there to point out that it wasn't real.  At least that's how it felt... and it hurt terribly.

When the decision came in, I knew we had to do something to celebrate.  Maybe lobster and champagne. Something decadent.  I spent the afternoon buying groceries to prepare a nice meal.  By the time Eric got home from work that evening, I had the table decorated with wine glasses, cheese and cut up rounds of baguette. As he entered the kitchen, I rushed over and threw my arms around him.  "We're married... again!" I said. He laughed and gave me a kiss.  "Yay," he replied. "Now let's pop open some vino!"

Apricot and Cherry Crumble

Apricot and Cherry Crumble

Apricot and Cherry Crumble

Apricot and Cherry Crumble

Apricot and Cherry Crumble

Servings 6-8

Ingredients

For the filling 2 pounds apricots, pits removed 1 cup pitted cherries, sliced in half 1/4 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon nutmeg Juice of 1/2 a lemon

For the topping 1 cup all-purpose flour 1 cup sugar 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoon cinnamon 1 stick unsalted butter, melted and slightly cooled

Vanilla ice cream Lemon verbena, optional

Instructions

1. Preheat the oven to 375 degrees.

2. Using 1 tablespoon of butter or cooking spray, grease a 9 inch glass pie plate.

3. Place the apricot and cherries into a large bowl, toss with sugar, flour and nutmeg and spread across the pie plate.  Drizzle the lemon juice over fruit.

4. In another bowl, add the dry ingredients for the topping.  Using a fork, mix the topping ingredients while drizzling the butter in, until it begins to come together. Sprinkle the topping over the fruit and pat it down until it has completely covers the pan.

5. Bake for 25-30 minutes, or until the top has turned a slightly golden-brown.  Serve warm with vanilla ice cream topped with fresh lemon verbena.

Double Chocolate Zucchini Bread

Let's call this "bread" what it really is.  It's a cake... a chocolatey cake that I've shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don't resist it.  Give in.  Make one for yourself and give the other to a friend or tuck it in the freezer for the next time you're hit with a craving.  And don't feel guilty when you slice into it for a quick breakfast... or a mid-morning snack... or right before bed.  We all deserve a little chocolate every now and then.

Double Chocolate Zucchini Bread

Yields 2 loaves

Ingredients 4 cups grated zucchini 3 eggs 1 cup olive oil 2 teaspoon vanilla extract 1 1/2 cups sugar 3 cups all-purpose flour 1/2 cup unsweetened, natural (not Dutched) cocoa powder 2 teaspoons cinnamon 2 teaspoons baking soda 1 teaspoon salt 1/2 cup dark chocolate chips

Directions

1. Preheat the oven to 350 degrees. Grease two loaf pans with butter or baking spray.

2. In a bowl, whisk together the eggs, olive oil and vanilla.

3. In a separate bowl, whisk together the dry ingredients.

4. Using a wooden spoon, combine half of the dry ingredients with the wet ingredients.  Repeat with the remainder of the dry ingredients.  Fold in the zucchini and chocolate chips.

5. Transfer half the batter into each of the loaf pans.  Smooth out with a spatula.

6. Bake for 50 minutes or until a toothpick comes out clean when inserted into the center of the bread.

Chocolate-Dipped Macaroons (Passover)

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

I'm kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There's no rational reason for it.  I just was.  I've been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it's true... they're ridiculously easy and just as wonderful as I remember.

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

Chocolate-Dipped Macaroons

(adapted from the recipe from Gourmet via Epicurious)

Makes 4 macaroons

Ingredients

Butter for preparing baking sheet
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
1/2 oz chocolate, chopped into a few pieces
1/2 teaspoon unsalted butter

Directions

1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil.

2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

3. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

4. In a double boiler, melt the chocolate and butter.  Let chocolate mixture cool before dipping the tops of the macaroons.

5. Transfer the macaroons to a parchment-lined platter or baking sheet and place in the refrigerator for 20-30 minutes, or until the chocolate has hardened.