Fresh Squeezed Grapefruit Soda

I have never been much of a soda drinker. I prefer my calories come from cake and cookies, but every now and then drinking something other than water (or wine) is a nice change. When my late husband, Chris, and I lived in Palo Alto we had a sailboat, Amber, we moored at Gashouse Cove Marina in San Francisco. As often as possible we would sail on the Bay armed with a picnic lunch or dinner and a couple of Hansen's Natural Grapefruit Sodas.

Before we owned Amber we were members of a sailing club. There is something about fresh air and being on the water that makes for a voracious appetite. One sailing club day Chris made especially tasty looking sandwiches on crusty french bread rolls piled high with roasted turkey, tomatoes, bacon, avocado, cheese and mayo. He wrapped them carefully in foil and put them in our cooler with two grapefruit sodas. When we arrived at the guest boat we transferred the sandwiches and drinks to the boat's built-in cooler. Unfortunately for us someone put a bag of ice on top of our sandwiches. At lunchtime Chris found our sandwiches floating in water from the melted bag of ice. They had doubled in size and felt like bricks. There is nothing quite as unappetizing as soggy bread. We tried to salvage what we could but ended up with a rather dismal lunch except for the grapefruit sodas. At the time I was really annoyed, but now it makes me laugh. If that had not happened I probably would not even remember the day. Funny how life is like that.

I was at dinner with friends recently at a trendy new restaurant. We noticed grapefruit soda on the menu. The server told us they had a local source who made them fresh grapefruit soda and they sold a lot of it. A few sips brought me back to our sailing days and made me smile. I am rather obsessed with grapefruit, so I decided to whip up a batch of my own fresh grapefruit soda to celebrate happy memories.

The soda is so bright and fresh on its own, but it would also make a nice base for all kinds of cocktails. Add a little rum and guava nectar for a tasty island punch or some tequila and lime for a south of the border taste.

I prefer my grapefruit soda a little tart, so I use 2 tablespoons of honey, but feel free to add the third tablespoon or more if you like it sweeter.

Fresh Squeezed Grapefruit Soda

1 cup (250 ml) fresh squeezed grapefruit juice
2 - 3 (30 ml - 45 ml) tablespoons honey
2 cups (500 ml) sparkling mineral water
grapefruit wedges as garnish

Put the grapefruit juice and honey in a pitcher. Stir until the honey is completely dissolved. Add the sparkling mineral water and stir gently. Serve over ice. Garnish with a grapefruit wedge.

Toasted Coconut Cream Pie

March 14th is Pi Day. It is just around the corner. What better way to share the love than to make a pie? With winter coming to a close and thoughts of spring break in warm locales swirling in our heads a tropical flavor seems the right way to celebrate. Looking back I've done a few pie posts: Cherry, Apple, Strawberry, an unconventional Sugar and an Apple Tart. It is time for something creamy and luscious and since I am sharing the love Toasted Coconut Cream Pie happens to be one of my father's favorites.

I think people either like coconut or they don't. I happen to love it, so this pie not only has coconut in the filling, it is in the crust, as well. Toasting the coconut first adds an additional rich, nutty flavor that is worth the extra step. When making the meringue heating the egg whites and sugar makes the meringue more stable and less likely to separate and becoming watery.

The recipe may seem long, but it isn't difficult. The crust and coconut custard can be made ahead of time. Leave the baked crust on the counter, but refrigerate the coconut custard (cover with plastic wrap on the surface of the custard) until ready to use. Make the meringue and finish the pie as close to serving as possible, but the pie will hold in the refrigerator for a few hours until ready to use. As with most pies it is best served the day it is made. 

Toasted Coconut Cream Pie

To toast the coconut:
Preheat the oven to 350℉ (175℃). Spread the coconut on a rimmed baking sheet. Toast in the oven for 5-8 minutes. Stir with a wooden spoon once after 4 minutes and again if needed a few minutes later. Watch closely as the coconut can burn easily. Allow to cool completely before using. Store in an air-tight container.

Toasted Coconut Pie Dough
1 cup (140 g) plus 2 tablespoons (15 g) all-purpose flour
1/2 cup (35 g) unsweetened toasted coconut flakes
1/2 cup (4 ounces/115 g) cold unsalted butter, cut into small pieces
1 1/2 teaspoons granulated sugar
1/8 teaspoon salt
1/4 cup (60 ml) cold water

If the coconut flakes are large rough chop them into smaller pieces. Put the flour, coconut and butter in the bowl of a standing mixer. Mix on the lowest speed until the mixture looks like course meal. Stir the sugar and salt into the cold water to dissolve. With the mixer on low speed slowly add the water and mix just until the dough comes together.

Remove from dough from the bowl and knead together to form a disk. Working on a floured surface or between two pieces of parchment paper, roll the dough into a circle large enough to fit a 9-inch (23-cm) pie pan. Transfer the dough to the pie pan and trim to form a flat edge.  Refrigerate for 30 minutes.

Preheat the oven to 400℉ (200℃). Line the pie pan with foil or parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the beans/pie weights and foil/parchment paper and continue to bake another 5-10 minutes until the crust is golden brown. Watch carefully as the toasted coconut can burn easily. Remove from the oven and cool completely on a wire rack until ready to fill.

Toasted Coconut Cream Custard
2 cups (500 ml) whole milk
2 cups (140 g) unsweetened toasted coconut flakes, chopped slightly if large pieces
1 vanilla bean
1/2 cup (100 g) granulated sugar
2 tablespoons (15 g) all-purpose flour
2 eggs
4 tablespoons (2 ounces/60 g) butter, salted or unsalted
1 teaspoon vanilla extract

With a sharp knife split the vanilla bean down the middle. Scrape out the seeds. Put the vanilla bean and the seeds in a heavy-bottomed saucepan with the milk. Bring mixture to a boil. Add the coconut and simmer gently for 5 minutes.

While the milk mixture is simmering, stir the sugar and flour together in a heat-proof bowl. Add the eggs and whisk until light. Whisk a 1/4 of the milk mixture into the eggs to heat them. Pour the egg mixture into the saucepan with the milk and cook over medium high heat whisking constantly until the center bubbles and the mixture is very thick. Remove from the heat and stir in the vanilla extract and butter. Cool completely.

When the pie crust and the coconut custard are both completely cooled remove the vanilla bean from the coconut custard and fill the pie crust.  Set aside while making the meringue.

Meringue
4 egg whites
1/2 cup (100 g) granulated sugar
1/2 teaspoon vanilla extract

Put the egg whites and the granulated sugar in a metal mixing bowl. Place the bowl over a pan of simmering water (don't let the water touch the bottom of the mixing bowl). Whisk the mixture until the sugar is dissolved and the mixture is hot, thick and foamy, 2-4 minutes. Remove from the heat and beat on medium high speed until the meringue is stiff and has cooled. Add the vanilla extract and beat to incorporate.

Spread the cooled meringue over the coconut custard. Swirl the meringue to make an attractive finish. Toast the meringue with a kitchen torch. Serve immediately or refrigerate until ready to serve. The pie is best the day it is made.

Parmesan Seed Crisps

I love cheese!  I do not discriminate - I love all kinds of cheese from a nice sharp cheddar to a rich triple crème brie to a pungent Roquefort.  I have almost never met a cheese I didn't like.  When you combine a good Parmesan and some crunchy seeds and toast them together to make a thin cracker-like crisp - well, what's not to love?

  

These crisps are a tasty accompaniment to a glass of celebratory champagne or an artisanal cocktail.  Or all alone when you need a savory snack to munch.  Make smaller versions and toss them in a Caesar salad in place of the traditional croutons for a modern take on an old classic.  

Substitute Romano cheese for the Parmesan cheese and chopped nuts for the seeds or add additional spices to mix it up and create different tastes.  The recipe can easily be doubled or tripled.  Once you try these cheesy, crunchy crisps you will want to make more.

Parmesan Seed Crisps

Yields 12, 3-inch (8 cm) crisps

1 cup (80 g) freshly grated Parmesan cheese
1 tablespoon (10 g) flax seeds
1 tablespoon (10 g) chia seeds
2 tablespoons (8 g) raw pumpkin seeds (pepitas)
freshly cracked pepper to taste

Preheat the oven to 350℉ (180℃).  Line 2 baking sheets with silicone baking mats or parchment paper.  Mix all ingredients in a bowl.  Sprinkle a thin layer of the cheese mixture about 3 inches (8 cm) in diameter on the lined baking sheet.

Bake for 7-10 minutes until the cheese is melted and golden.  Allow to cool for a few minutes before carefully transferring to a wire rack to cool completely.

Store crisps in an air-tight container for up to four days.

Sweet and Sour Lentil Soup

When I worked at the bakery in Palo Alto there was a man named Helmet who made soup for our daily lunch service.  All of his homemade soups were delicious, but his Sweet and Sour Lentil was a favorite not only with our customers, but with the staff.  I often think of that soup when the weather is cold and blustery outside.  I wish I had asked for the recipe.  

The ownership of the bakery has changed and I have no idea what became of Helmet so I decided to try and re-create the soup from memory.   I do know Helmet used dried apricots for the ‘sweet’ and red wine vinegar to create the ‘sour.'  With that knowledge and a little trial and error I think I got it right or at least pretty close.

Much of what I learned about the pastry world came from the owner, my boss and friend, Kelly, shown above with a much younger me in the background.  We worked hard, but it was fun and satisfying as nothing puts a smile on a person's face like someone holding a beautiful cake.

I am a firm believer that homemade stock is the secret to a really flavorful soup.  My sister, Michelle, and brother-in-law, Matt, host a large Thanksgiving gathering each year.  Since there are a lot of people to feed they cook more than one turkey, some in the oven and some on the grill.  I am the lucky recipient of the turkey carcasses each year which provide me with the bones to make a good supply of rich homemade stock.  

I find chopping vegetables therapeutic.  Since this is a rustic soup there is not need to be super precise  cutting the vegetables a rough chop is fine.

Sweet and Sour Lentil Soup

2 tablespoons olive oil

1 onion, chopped

2-3 stalks of celery, chopped

2-3 carrots, chopped

2 garlic cloves, minced or crushed

6 cups (1 1/2 quarts/1 1/2 liters) chicken or vegetable stock, preferably homemade

1 cup (250 ml) water

1 lb. (16 oz./454 g) lentils

1/2 cup (95 g) dried apricots, chopped

2 tablespoons red wine vinegar

Heat the olive oil in a large saucepan or a heavy stockpot.  Sauté the onions, celery and carrots until soft.  Add the garlic and stir a minute or two until fragrant.  Add the chicken/vegetable stock and water, bring to a boil.  

Add the lentils and boil gently for 35-40 minutes until the lentils are tender.  With ten minutes left for the lentils to cook add the chopped apricots.  When the lentils are done remove from the heat and add the vinegar and salt and pepper to taste.  Garnish with a dollop of sour cream or yogurt if desired. 

Baby Blue Oven Pancake

Cooking for one is a bit of an adjustment when you are used to cooking for a family.  You have to down-size everything from the recipe to the pan.  But individual servings can be fun, too.  Addison and Maddie love this full-size Oven-Baked Apple Pancake in autumn and this Peach Oven-Baked Pancake in summer, but since I'm feeling a little blue about my empty nest I made a baby version with blueberries for myself.  Just because I'm cooking for one doesn't mean I can't eat well.

It is no secret I adore blueberries.  I can eat them by the handfuls.  For other blueberry treats try my Blueberry Buckle or Blueberry Muffins.  Fresh plump blueberries are preferred, but this recipe yields equally delicious results with frozen berries.  If you go that route leave them frozen and sprinkle over the batter.  I like to use white whole wheat flour in this recipe but all-purpose flour is easily substituted.

Baby Blue Oven Pancake

1/4 cup (30 g) white whole wheat or all-purpose flour
2 teaspoons granulated sugar
pinch of salt
1/3 cup (75 ml) milk
1 egg
1 tablespoon (15 g) butter, melted
a splash of vanilla extract
a sprinkle of ground cinnamon
1/2 cup (75 g) fresh or frozen blueberries
additional butter and sugar to prepare the skillet and sprinkle on the pancake

Preheat oven to 425℉ (218℃). Generously butter a 6-inch (15 cm) cast-iron skillet and sprinkle with sugar to coat.  In a bowl stir together the flour, 2 teaspoons of sugar and pinch of salt.  Whisk the egg, milk, melted butter, vanilla and cinnamon in another bowl. Add to the dry ingredients and whisk to combine.  (The batter is quite thin.)

Pour the batter in the skillet and sprinkle the blueberries over the batter.  (If using frozen blueberries don't thaw them.)  Bake for 15 minutes at 425℉ (218℃) then reduce the oven temperature to 350℉ (175℃) and bake an additional 5-10 minutes until the center is set and the edges are puffed. Remove from the oven, sprinkle with sugar, remove from the pan and serve.

Letting Go

They say you start to mourn the loss of someone well before you lose them.  While I know this to be true from personal experience I also feel you start to mourn changes to your life long before they happen...  like when your children prepare to leave the nest.  Letting go is hard, but as a parent it is part of the job description.  Watching this butterfly flutter from flower to flower on Madeline's college campus was a gentle reminder that it is time for my children to fly and be free. 

 How, in the blink of an eye, did they go from this...

... to this?

I know I should not use food as comfort, (who am I kidding we all do from time to time), but during this truly bittersweet time I found myself taking more solace than I care to admit in the ice cream at Maddie's school's creamery to help me let go of her.  

The creative flavors and generous servings took my mind off matters for a while.

Wandering around the school's beautiful arboretum also brought me comfort and needed exercise after all the ice cream I consumed.  The calming lily ponds and soothing colors brightened my spirits.

The charming children's garden with vegetable and fruit beds and pint-size watering trough brought me smiles as I reminisced about Addison and Maddie's childhood years.

On the long, lonely drive home I realized I may have a rocky road ahead while I adjust to a quiet house, but a little ice cream might make the journey a bit sweeter.

The Toasted Vanilla Bean Marshmallow Rocky Road Ice Cream recipe looks long (the name sure is), but it isn't complicated and it can be done in stages.  Make the chocolate ice cream base and refrigerate it until ready to freeze in the ice cream maker.  This can be done up to two days ahead. The marshmallows can be made in advance as well.  Don't toast them until ready to add them to the ice cream, but they can be stored un-toasted in an airtight container for up to a week. The pistachios also can be toasted and chopped in advance.  Store them in a glass jar in the refrigerator until ready to use.

The chocolate ice cream is delicious on its own, so if you aren't a marshmallow fan leave them out and just make the ice cream.  Homemade marshmallows can be sticky business to make, but they taste so much better than store-bought.  Toasting them with a kitchen torch before folding them into the ice cream gives the ice cream a s'mores taste.  I used pistachios because I like their flavor with chocolate, but any nut will do, just make sure to toast them in the oven first to bring out their nutty flavor.

Toasted Vanilla Bean Marshmallow Rocky Road Ice Cream

Chocolate Ice Cream
makes about 1 quart (1 liter)

1 1/2 cups (375 ml) heavy cream
3 tablespoons (21 g) unsweetened cocoa powder
5 ounces (140 g) bittersweet or semi-sweet chocolate, chopped
1 1/2 cups (375 ml) whole milk
3/4 cup (150 g) granulated sugar
pinch of salt
6 large egg yolks
1 teaspoon vanilla extract

In a medium saucepan whisk the heavy cream and cocoa powder until thoroughly blended.  Bring to a boil, then reduce heat to low and simmer for a minute stirring constantly.  Remove from the heat and add the chopped chocolate.  Let the mixture sit for a few minutes then whisk until smooth. Pour the mixture into a large bowl scraping the saucepan as clean as possible.  Put a mesh strainer over the bowl with the chocolate mixture and set aside.

Put the milk, sugar and salt in the same saucepan heat until warm.  In another bowl whisk the egg yolks.  When the milk mixture is warm remove from the heat and add a small amount to the egg yolks whisking to warm them.  Continue slowly adding the milk until it is all incorporated.  Then return the mixture to the saucepan and heat gently over medium low heat stirring constantly until the mixture thickens and coats the back of a spoon.

Remove from the heat and pour the mixture through the mesh strainer into the bowl with the chocolate mixture.  Stir in the vanilla.  Cool the mixture over an ice bath stirring occasionally then refrigerate until very cold at least two hours and up to two days.

Whisk the cold chocolate mixture to combine and pour into an ice cream maker.  Freeze according to the manufacturer's directions.   While the ice cream is soft fold in the ingredients to make the Toasted Vanilla Bean Marshmallow Rocky Road Ice Cream see recipes below.  Then return to the freezer until ready to serve.

To assemble the Toasted Vanilla Bean Marshmallow Rocky Road Ice Cream:

Put the chocolate ice cream in a large bowl fold in 1 1/2 cups (90 g) of Toasted Vanilla Bean Marshmallows (recipe below) or miniature store-bought marshmallows and 1 cup of chopped Toasted Pistachios (recipe below).  Store the ice cream in the freezer until ready to serve.

Toasted Vanilla Bean Marshmallows

1 cup (120 g) confectioners' sugar plus more if needed
1 large vanilla bean
1/4 cup plus 2 tablespoons (90 ml) cold water
1 tablespoon unflavored powdered gelatin
2/3 cup (130 g) granulated sugar
1/4 cup (60 ml) light corn syrup
pinch of salt
1 teaspoon vanilla extract

Cover a baking sheet with aluminum foil and sift a 1/2 cup (60 g) confectioners' sugar over the foil.

With a sharp knife split the vanilla bean in half length-wise.  Scrape out the seeds.  Put them in the bowl of a standing mixer fitted with a whisk attachment.  Add a 1/4 cup (60 ml) of cold water. Sprinkle the gelatin over the water let it sit to soften.

Put the granulated sugar, corn syrup, salt and remaining 2 tablespoons of water in a small heavy-bottom saucepan.  Bring the mixture to a boil over medium-high heat and cook the syrup until it reaches 250℉ (121℃) on a candy thermometer.  When the syrup reaches the temperature turn on the mixer to medium speed and slowly and carefully pour the sugar syrup in a thin stream in to the bowl staying close to the side of the bowl so the whisk attachment doesn't splatter the hot syrup. When all the syrup is added turn the machine to high speed and whip the mixture for 5-8 minutes until it is like a stiff meringue.  Add the teaspoon of vanilla extract and whip to incorporate.

Spread the marshmallow mixture about 1/2 inch thick on the confectioners' sugar-dusted baking sheet.  Lightly dampen a spatula or your fingers to help spread the mixture.  It can be difficult to spread don't worry if it isn't perfectly even.  Let the marshmallows sit at room temperature uncovered until set, about 2 hours.

When the marshmallows are completely set put the other 1/2 cup (60 g) confectioners' sugar in a fine-mesh strainer and dust the top of the marshmallows and a pair of kitchen scissors.  Cut the marshmallow into strips and then into small pieces.  Sprinkle with additional confectioners' sugar so they don't stick together.  Shake off excess confectioners' sugar and spread the marshmallows in a single layer on a baking sheet covered with aluminum foil.  Allow to dry for 10-15 minutes.

The recipe makes a little over 2 cups (120 g) of marshmallows, depending upon the size.  You will only need 1 1/2 cups (90 g) to fold into the ice cream so the additional marshmallows can used to garnish the ice cream or can be stored in an airtight container for a few days if toasted and up to a week if not toasted.

Using a kitchen torch toast the marshmallows on the baking sheet.  Put the tray in the freeze for a few minutes to make it easier to remove the marshmallows.  Don't worry if some stick together. They will come apart when you fold them into the ice cream.

Toasted Pistachios

1 cup (150 g) whole pistachios

Preheat oven to 350℉ (175℃).  Spread the pistachios on a baking sheet.  Toast in the oven for 5-10 minutes until slightly browned and fragrant.  Remove from the oven and allow to cool for a few minutes.  While the pistachios are still warm, but cool enough to handle rub them together between your hands to remove as much of the papery outer skin as possible and discard the skins leaving only the pistachios.  Allow to cool completely then rough chop with a knife and set aside until the ice cream is ready.

The Toasted Vanilla Bean Marshmallow Rocky Road Ice Cream is amazing on its own, but drizzle with my hot fudge sauce to make a sublime sundae.

Holding On

I did not plan to be silent for so long.  It just happened as I have been savoring the last moments of the cherished life I have known for so many years.  Addison graduated from college with his Masters of Architecture and is now working in another city.  Maddie graduated from high school and is off to college far from home.  In an attempt to hold on to the last remnants of a life I hold dear we took a trip to New York City.  One last hurrah before a new season in our lives begins.  

New York City is so big, vibrant and energetic.  Day or night it pulsates with life.  It is both exhilarating and a bit exhausting, but fun and exciting.  The architecture is truly awe inspiring. 

And when New York City gets a little overwhelming there is always a park nearby to escape to for a bit of peace or to rejuvenate.

I wonder what it is like to have a corner office in the Flatiron Building?  Is the furniture triangle-shaped?

Much to our delight we were accompanied by our dear long-time friends Jane, Collin and Elizabeth.  Jane is a friend from college who is part of my annual girls' weekend.  Her children, Collin and Elizabeth, are close in age to Addison and Maddie.  While we don't live in the same city we have done our best to spend as much time as possible together over the years.  Watching our children grow up and develop their own friendships with each other as well as with us has been a delight.

Lucky for us Collin worked in New York City this summer so we had our own personal guide.  He is definitely in the know with all things trendy and cool.  He took us to some undiscovered gems. Although I have been making avocado toast at home for years, Collin introduced us to an elevated version at Café Select.   For a nice twist there is a layer of roasted tomatoes under the creamy avocados.  It is the ultimate comfort food.  

New York City at Fourth of July is dressed very patriotic with flags flying everywhere and buildings beautifully lit.

Thanks to the kindness of the family Collin stayed with we had a front row seat to the festive fireworks over the East River.  The view was spectacular.

I got almost as much enjoyment out of the reaction of a friend of the family as I did to the fireworks themselves.  As each firework exploded in the sky she let out a cheer of excitement.

Of course no trip to New York City would be complete without going to the theatre.  An American in Paris did not disappointment.  The multi-talented cast was superb.

Even though we are not in Paris, I just can't leave New York City without a quick trip to Ladurée. We stopped by to pick-up macarons for our long drive home. 

But we were pleasantly surprised to find two of our favorite pastries as well - a Raspberry Passion Fruit Tart and a Strawberry and Pistachio Saint-Honoré cake.  What a treat!

Once back home and closer to the big changes ahead I needed a little comfort so I tried to recreate the satisfying avocado toast of Café Select. This recipe is very loose and easy.  It is all about a sprinkle of this, a pinch of that, add more or less to your taste.  I like a nice dense whole-grain loaf of bread, but substitute whatever you like.  There is no right or wrong, interpret as you please.

Roasted Tomato Avocado Toast

1 lb. (16 ounces/453g) ripe tomatoes
2 large cloves garlic
2 tablespoons olive oil
2 ripe avocados
juice of 1/2 of a lemon
2 tablespoons chopped cilantro, optional
loaf of whole-grain bread
pinch of sugar
splash of balsamic vinegar
salt
pepper
cherry tomatoes, optional
additional cilantro for garnish

Preheat the oven to 350℉ (175℃).  Line a baking sheet with parchment paper.  Wash and dry tomatoes.  Cut the tomatoes horizontally in half.  Squeeze gently to remove seeds or use a spoon. Put cut side down on the baking sheet.  Peel the garlic cloves, leave whole, put on the baking sheet.  Drizzle tomatoes and garlic with olive oil, sprinkle with salt and pepper.  Roast in the oven for 20-30 minutes until very soft and the skins are slightly brown.  Allow to cool.

Rough chop the tomatoes and garlic and put in a bowl.  Add a pinch of sugar, a splash of balsamic vinegar, salt and pepper to taste and stir to mix.  The tomatoes can be done ahead of time leave at room temperature if using immediately.  Or store in a tightly covered glass jar in the refrigerator for up to two weeks.

Cut the avocados in half length-wise remove the seed and put the insides in a bowl.  Squeeze half of a lemon in the bowl add the chopped cilantro if using.  Lightly mash the avocado and stir to combine.

Cut the bread in thick slices, toast and drizzle with additional olive oil.  Spread each piece with the tomato mixture and top with the avocado mixture.  Garnish with additional cilantro and cherry tomato halves.  Serve.  Makes 6-8 pieces of toast.